season two of With Love, Meghan<\/a>.<\/p>\n\u201cSmells great. I really wish she\u2019d just capitalize that E.\u201d \u2014Amy Rose Spiegel, senior editor, the Cut<\/p>\n
\u201cIt\u2019s \u2026 pretty good? Tastes better than the label. Would drink again.\u201d \u2014Reeves Wiedeman, features writer, New York<\/p>\n
\u201cI\u2019d drink this while watching Suits.\u201d \u2014Manny Getachew, VP and general manager, New York<\/p>\n
\u201cIt tastes like ros\u00e9 is supposed to taste! I have a delightful little headache now.\u201d \u2014Jen Ortiz, deputy editor, the Cut<\/p>\n
\u201cI would drink it if it was out, but I don\u2019t think I\u2019d order it. Out of all the ros\u00e9s I\u2019ve had in my life, it was one of the better ones, but I do not love a pink wine.\u201d \u2014Brooke LaMantia, editorial assistant, the Cut<\/p>\n
\u201cHonestly, it goes down smooth \u2014 if it\u2019s ice cold. It\u2019s not too sweet. I could drink it on a breezy day in the park or at a work function.\u201d \u2014Brooke Marine, deputy culture editor, the Cut<\/p>\n
\u201cI thought it would be sweeter. It tastes not sweet in a way that\u2019s good, but the back is hot. I think the label makes it look much cheaper than it tastes.\u201d \u2014Marisa Carroll, executive editor, the Cut<\/p>\n
\u201cI don\u2019t want to shortchange Meghan, so I got a glass [Ed note: Most of us drank it out of paper coffee cups. Sorry, Meghan!]. It tastes heavy on the mouth in an unpleasant way. It has almost an aluminum taste to it. I would drink it if there was an open bar.\u201d \u2014anonymous print editor<\/p>\n
\u201cThe first sip was crisp and I enjoyed it. It did also catapult my brain back to drinking Franzia White Zinfandel during summers of yore, for some reason. It tastes like it\u2019s at a wedding or work event.\u201d \u2014Catherine Thompson, features editor, the Cut<\/p>\n
\u201cIt\u2019s not bad, I gotta say. It has a little bit of depth of something that\u2019s somewhat savory. I kind of think, as long as it\u2019s not too sweet, that\u2019s all you have to do.\u201d \u2014Jordan Larson, features editor, the Cut<\/p>\n
\u201cI like that it wasn\u2019t too sweet and was more on the drier side \u2014 light, fruity, very drinkable \u2014 but I wouldn\u2019t pay more than 20 bucks for it.\u201d \u2014Dominique Pariso, writer, Strategist<\/p>\n
\u201cIt has a weird aftertaste.\u201d \u2014Hanna Flanagan, shopping editor, the Cut<\/p>\n
\u201cI would drink it while watching How to Lose a Guy in 10 Days. It tastes like a house ros\u00e9.\u201d \u2014Britina Cheng, editorial producer, Cinematrix<\/p>\n
\u201cEw. You can get a nice, natural wine for $30 and it wouldn\u2019t taste like this. It tastes like Hampton Water or W\u00f6lffer Estate. It\u2019s just not what ros\u00e9\u2019s supposed to be.\u201d \u2014Isabela Quintero, senior photo editor, New York<\/p>\n
\u201cI don\u2019t think I want to finish this. It\u2019s always concerning when, right off the bat, it smells like alcohol. I\u2019ve purchased a $14 bottle of wine better than this.\u201d \u2014Julie Kosin, senior TV editor,\u00a0 Vulture<\/p>\n
\u201cIt tastes like college pregame. She only makes ros\u00e9? That\u2019s such a funny thing to do. \u201d \u2014Jason P. Frank, news writer, Vulture<\/p>\n
\u201cUpon my first sip, immediately, my body relaxed. But it is too sweet.\u201d \u2014Zoe Papelis, network development, New York<\/p>\n
\u201cAt first, I found the ros\u00e9 refreshing and highly gulpable \u2014 and importantly, not too sweet. But when I poured myself a little more about 40 minutes later, after the wine was no longer as cold as it had been when we first opened it, I noticed a really unpleasant, acidic aftertaste, and the flavor was a lot less crisp and pleasant overall. I did feel slightly tipsy after about one glass\u2019s worth, though, so I guess it serves its ultimate purpose. I am not a big wine drinker generally, but I do think a truly good wine should still taste okay even after it\u2019s been sitting out for an hour or two. Still, that first sip really was so refreshing. \u2014Katja Vuji\u0107, writer, the Cut<\/p>\n
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