Why is Californian rosé all so sweet now? I used to be able to get a reasonable dry Californian rosé back in the late 90s when I was often in Menlo Park and in the mid 00s on the rare occassions I was in in LA, and I could find good dry Californain rosé in the shops in Britain from when I discovered it in California (in 1996) until a few years ago, but now it all seems to be at best medium, there's nothing dry from California in the shops here any more; so I'm now buying French, Spanish or Italian rosé for Ann (who wants dry or very dry) instead of Californian.