Once upon a time men were men. They would drink beer and eat meat. Now they're happy with a slice of quiche and a glass of rosé. What is the world coming to?

Not so long ago, pink wine was not taken seriously by wine producers either. Let's face it, why would they use their perfectly good red grapes to make a girly pink wine?

Yet this past Tuesday, the world's inaugural Rosé Day took place. It's the brainchild of Steve Webber and Leanne De Bortoli of De Bortoli Wines in the Yarra Valley.

They're trying to start a rosé revolution as our choice of pink has been limited to Mateus rosé or "something akin to toilet duck in a glass bottle", says De Bortoli.

"Basically we are trying to promote rosé for grown ups - dry, savoury, textural, preferably pale, serious but not to be taken too seriously."

How do you produce pink? The most common method is called saignee - meaning bleeding off. Since red wine gets its colour and tannin from the grape skins, rosé is made by macerating the grape skins in the juice for a short time. Once you've got the desired colour you then remove the skins and allow the juice to ferment.

Get involved in the revolution by going to rosewinerevolution.com or by doing some guerrilla drinking and quiche eating.

Chateau de la Pregentiere 2009, Provence ($22.50, Maison Vauron)
I love this wine's peach colour. It's sophisticated, dry and lean with subtle red and white-stoned fruits, herbs and a savoury edge.

Bridge Pa Drama Queen Syrah Rosé 2010, Hawkes Bay ($23.50, Fine Wine Delivery Co, Bacchus Remuera, The Village Winery Mt Eden, Liquor Centre Napier)
A masculine rosé, fit for an All Black. Expect a kick of strawberries, violets, some peppery notes and clove. Serious and spicy.

Framingham F-Series Montepulciano Rosato 2010, Marlborough ($24.95, Dhall & Nash)
Italy meets New Zealand in this raspberry-coloured rosé. Delicious red cherry and blackberry aromas. It's dry, has impressive concentration and a zippy acidity that leaves your palate cleansed.