I like to think I know what I’m on about too. I like a dry rosé, pale as you can get it, something fresh, but not too fruity. But that’s about the extent of my wine knowledge.

One of the benefits of this job is you’re allowed to ask experts questions under the premise that you’re trying to deliver the reader some information. Sometimes I just want the answers for myself.

This rosé investigation is one of those times. It started when I found out August 14 is actually International Rosé Day. Like I needed an excuse.

Australians are drinking more rosé because our lifestyle and climate are so well suited to it, says Christine Ricketts, cellar director of Cellarmasters.

“Rosé is a simple style of wine that pairs well with a range of food, and it’s also great to enjoy on its own,” she says.

“When it comes to buying the perfect bottle of rosé, there isn’t simply one type of rosé, with a range of different styles to choose between. But by paying more attention to what the wine label reads, you can find the right rosé for your palate.”

My go-to tipple is a Jacob’s Creek Le Petit Rosé, Australia’s biggest-selling domestic rosé as it turns out, but in the interest of public service I decided I’d better ask the experts for some more ideas.

I wanted to find some local rosés, made in the Canberra region. Phillip Jones, the executive officer of the Canberra District Wine Association said quite a few members made rosé. He names Four Winds, Collector, Gundog, Mallaluka, SummerHill, Lerida, Pankhurst, Yarrh, Wily Trout and Barton Estate as ones to look for.

At Ainslie Cellars, Kate and Keith Mihailakis are also rosé fans. Since opening the store in 2012 they championed the blend somewhat, stocking a great range, but are frim advocates for local wines.

They had a Collector rosé at their wedding, they drink it with pizza, with sashimi, Kate had a glass with her dinner of pho the night before I spoke to her.

“It’s a wine to drink with just about anything, and should not only be limited to lunch time,” she says.

Here’s their pick of six excellent local rosé to drink on August 14. Or any time really.

Nick O’Leary Rosé $18.99.

I’ve been known to drink a glass of this at Tilley’s occasionally. Oddly, Nick O’Leary himself accepted my Instagram request to buddy up while I was doing just that. The Mihailakises say it’s the perfect lunchtime rosé, something you don’t need to think about too much. They say it has strawberry and cherry flavours, it’s dry yet light and refreshing.

Mada Wines Nebbiolo Rosé $27.99.

Grown on a site near Wombat to the south of Young, the Mihailakises say this one’s a little different because winemaker Hamish Young ferments some of it in old oak barrels. That helps give it a beautiful texture with real structure, and you’ll note some rose petal complexity in it too.

Nick Spencer Rosé $24.99.

Spencer’s winery out at Gundagai has just been named one of James Halliday’s best new wineries for 2018. According to the Mihailakises, Spencer believes rosé should be its own style of wine and not just a coloured white wine. If you’re after a robust masculine style of rosé then this one could be one to try.

Collector Shoreline Sangiovese Rosé $24.99.

The Mihailakises talk of strawberries and cream when it comes to their wedding wine. Some rosés can be blousy and without structure, says Kate, but this one as a pretty fruit spectrum with structure, acidity and freshness. The palate is dry with aromas of mandarin, cherry, rose-water and spice according to the tasting notes. Drink it with antipasti.

Mallaluka Pinot Gris, Sangiovese and Cinsault Rosé $23.99.

If you’re after something completely different try this one from Sam Leyshon. He’s a “funky, young cool dude”, according to Keith. GoodFood told his story back in April. Leyson’s experimental approach has produced this blend full of interesting flavours and textures, dry to the palate but a standout.

Freeman Rondo Rondinella Rose $21.99.

I first tried this out at The Sir George Pub in Jugiong and was very pleased to find it on the wine list at the Old Canberra Inn. Professor Brian Freeman is the only winemaker growing rondinella grapes, a classic Italian-origin variety. This rosé is made using the saignee method, draining the juice after a short time in contact with the grape skins. It’s the palest of pinks, dry and just a little spicy.