The Ultimate Guide to Rosé Wine

What gives rosé its elegant pink hue? It’s all in the grape skins. When red wine is produced, the grape skins stay in contact with the juice for a long time, infusing it with those rich, deep colours. White wine, on the other hand, is made without that skin contact. Rosé strikes a balance between these two methods.

The skins of red grapes are left in contact with the juice for a short period, usually a few hours to a couple of days. This brief maceration period allows just enough colour to seep into the juice, creating that lovely pink shade. The exact hue can range from a pale blush to a vibrant magenta, depending on the grape variety and winemaking technique.

Rosé wine can be produced using several different methods, and each one has different influences over the flavour, colour, and style of the final product.

Maceration Method

The rosé maceration method is the most common way to make rosé. Red grape varieties are used, and the skins are left to macerate with the juice for a limited time, typically 12 to 24 hours. After achieving the desired colour, the juice is separated from the skins and fermented like white wine. This method results in a rosé with more depth and complexity, with a range of flavours from fruity to floral.

Saignée Method

The Saignée (pronounced “sohn-yay”) method, which means “bleeding” in French, is a byproduct of red wine production. During the early stages of red wine fermentation, some juice is “bled off” to enhance the concentration of the red wine. The juice that’s removed is then fermented separately to produce rosé. This technique typically results in a bolder, more robust rosé with more intense and complex flavours, mirroring the qualities of the red wine that it originated from.

Blending Method

The blending method involves mixing a small amount of red wine with white wine to create rosé – and this is probably how the ancient Greeks and Romans did it. This method is less common and is often frowned upon in traditional wine regions, but it is sometimes used in sparkling wine production, particularly for rosé Champagne. The blending method gives winemakers more control over the colour and flavour profiles, which can mean they are more consistent.

Sparkling rosé is made using the same basic methods as still rosé, but with an added step to introduce those delightful bubbles. The most common method for making sparkling rosé is the Traditional Method (Méthode Traditionnelle), the same process used for Champagne.

After the initial fermentation, a blend of still rosé wine is bottled with a mixture of sugar and yeast. This causes a second fermentation in the bottle, producing carbon dioxide: the bubbles. The wine is aged on its lees (dead yeast cells) for extra complexity before being disgorged and corked. Sparkling rosé combines the vibrant flavours of still rosé with the festive fizz of sparkling wine, making it perfect for celebrations.

One of the most frequently asked questions about rosé is whether it’s sweet or dry. The answer is: it can be both! Rosé wines span the sweetness spectrum, with the majority being dry or semi-dry.

Dry rosé wines are characterised by their crisp acidity, subtle fruit flavours, and lack of residual sugar. These are the types you’ll most commonly find from regions like Provence. Sweet rosé wines, on the other hand, have noticeable residual sugar, giving them a richer, fruitier profile. These can be really delightful when well-balanced, offering a luscious taste that pairs wonderfully with desserts or spicy foods.

From bone-dry to sweet, and everything in between: the style of rosé depends on the grape variety, region, and winemaking technique. Here are some common styles you might encounter:

Light, dry, and elegant with notes of red berries, citrus, and sometimes a hint of herbs. This is the quintessential summer rosé.

Often fuller-bodied than Provence rosé, with vibrant flavours of ripe strawberries, cherries, and sometimes a touch of spice.

Varies widely depending on the region, but generally offers a good balance of fruitiness and acidity, with flavours ranging from peach to wild berries.

The best grapes for rosé wine depend largely on the desired style and region. Here are some popular grape varieties used in rosé production:

– Grenache: Known for its bright red fruit flavours and floral notes. Commonly used in Provence rosé.

– Syrah: Adds body and structure, with flavours of dark berries and spice.

– Mourvèdre: Contributes earthy and herbal characteristics, often used in blends.

– Pinot Noir: Produces elegant, light-bodied rosé with delicate fruit flavours.

– Tempranillo: Widely used in Spanish rosado, offering bold flavours and a robust profile.

– Sangiovese: Popular in Italian rosato, known for its cherry and red berry flavours.

Choosing the best rosé wine is a very subjective endeavour, as it really depends on your personal taste; but there is one style that consistently stands out, and that’s the Provence rosé. Known for its pale colour, dry palate, and elegant flavours, Provence rosé is often considered the gold standard – primarily down to Provence’s unique terroir, the region’s historical pedigree in winemaking, and its meticulous winemaking practices.

Provence in southeastern France has been producing rosé for 2,600, back to when the Ancient Greeks founded the city of Marseille. The region has ideal climate and soil conditions for rosé grape varieties, and that, coupled with the region’s traditional winemaking techniques, results in rosé wines that are light, crisp, and utterly refreshing, usually with a pale pink colour and delicate flavours. Here’s how it all comes together…

The Mediterranean climate that Provence enjoys is perfect for grape growing – that’s no surprise. The region enjoys abundant sunshine, warm temperatures, and a cooling influence from the Mistral winds. The diverse soil types in the region, including limestone, clay, and schist, contribute to the complexity and minerality of the wines. These soil and climate conditions bear grapes that are ripe but retain good acidity, which is crucial for the balance and freshness in rosé wines.

The winemaking process in Provence often involves gentle pressing of the grapes and a short maceration period, to extract just enough colour and flavour without producing overly tannic or heavy wines. This technique results in the delicate pink hues and the crisp, light profile that are characteristic of Provençal rosé.

Provence rosés are made primarily from Grenache, Cinsault, Syrah, and Mourvèdre grapes, though other varieties may also be used.

The hallmark of Provence rosé is its crisp acidity and elegant profile. You’ll often find notes of strawberry, citrus, melon, and sometimes a touch of herbaceousness. Provence rosé is perfect for sipping on a sunny afternoon, pairing with light meals, or enjoying as an aperitif.

Rosé wine is incredibly versatile when it comes to food pairing. Its acidity and range of flavours make it a great match for many dishes, sweet and sour. Here are some delicious pairing ideas:

– Salads and Vegetables: A crisp, dry rosé complements fresh, green salads, especially those with citrusy dressings.

– Seafood: Light, zesty rosé pairs wonderfully with seafood dishes like shrimp, grilled fish, and ceviche.

– Chicken and Turkey: Rosé’s acidity cuts through the richness of roasted or grilled poultry.

– Charcuterie and Cheese: A rosé with good body works well with cured meats and a variety of cheeses, from creamy brie to tangy goat cheese.

– Asian Cuisine: Slightly off-dry rosé can balance the spice and sweetness in dishes like Thai curry or sushi.

– BBQ and Grilled Meats: Rosé’s fruitiness and acidity make it a refreshing companion to smoky, grilled flavours.

– Desserts: A sweet rosé can be a delightful match for fruit-based desserts, like strawberry shortcake, peach cobbler or pavlova.