When Eric Asimov, wine critic for The New York Times, pens a piece extolling the merits of rosé, you know the pink juice has finally reached respectability.

Colorado winemakers have embraced the trend and are producing rosés in a variety of styles. If you’re a traditionalist who prefers a sweeter sip, try the Canyon Wind Cellars, which pairs well with fiery food such as jerk chicken. If you gravitate toward spicier, higher-alcohol wines, opt for the Vin Rose by Garfield Estates Vineyard & Winery—a rosé hearty enough to stand up to heavy meat dishes. One of the most food-friendly wines, regardless of what’s for dinner, is that produced by Boulder Creek Winery.

But in a recent tasting by six people with wildly different preferences, all agreed that Colorado’s best rosé is produced in Denver, by The Infinite Monkey Theorem. This neon-pink wine (one of the tasters described the color as “Ken Kesey pink”) is fruit forward—think strawberries and watermelon—and has a nicely acidic finish.