A Guide to Rosé Wine: Grape Varietals, Regions & Pairings

Rosé wine, with its delicate pink complexion and refreshing taste, has captivated wine enthusiasts worldwide. Much so that, in France, it has already eclipsed the sales of white wine and is about to surpass red wine as the most popular style. Rosé’s increased popularity has made it a staple summer drink and a social media star, with expressions such as “Rosé all Day” entering popular parlance.
Yet, while rosé has become a go-to drink, most people don’t know much about it.

This pink wine actually has a lot to offer. It not only boasts a long history, but it’s also a versatile wine with a large spectrum of flavours, fitting for many occasions and preferences.
So, what exactly is rosé wine, and what makes it so special? How is it made, how best to drink, and how best to pair? Here’s a small guide to learn the basics of this enchanting beverage.

What is Rosé?

The most common misconception is that rosé is a type of grape.
Rosé wine is a type of wine–just as red or white–with a color of pink hues, varying from pale salmon to vibrant ruby.
Unlike red wines, where the juice soaks with the skins for prolonged periods, rosé acquires its color through a shorter maceration process, where grape skins are in contact with the juice for a limited time. This minimal contact extracts just enough color and tannins (those mouth-drying elements), resulting in a lighter color profile compared to red wines, while still maintaining some of the characteristics found in reds.

In other words, rosé incorporates just enough color from the skin grapes to tint the wine, but not enough to qualify as red.
It is very likely that most early wines were rosé (although not labeled as such). Most of the winemaking techniques used to produce darker red wines were not in use in ancient times. It was common to press the grapes soon after harvest with little maceration time, resulting in a lightly pigmented wine.

How is Rosé Wine Made?

Three primary techniques bring forth rosé:

• Maceration or Skin Contact
  Red grape skins are left in contact with the grape juice to macerate for a few hours to a couple of days. This imparts color, tannins, and flavors to the wine. This method, prevalent in Provence, yields the most characteristically expressive rosés.
  
• Saignée
  From the Frech “bleed”, this consists in letting a portion of the juice “bleed off” during a red wine’s fermentation early on. This creates a more concentrated red wine and the drained juice is used to produce rosé. Think of it as a bonus offering extracted from the red winemaking process.
  
• Blending
  The least common technique and frowned upon my most in the wine world, this method involves blending red and white grapes to create a pink wine. It is used for lesser-quality examples wines, as it often lacks the complexity and depth achieved through other techniques. In France such technique is forbidden by law except for Champagne rosé. Even then, most high-end Champagne producers use saignée instead.

Which Grapes Make Rosé?

Several grape varietal enter the production of rosé. While it can be made from a single varietal, rosé wines are typically a blend of various grapes. California is for example known to produce a single-varietal rosé made of 100% pinot noir grape.
The most common grapes in the production of rosé are:

• Grenache: Commonly used in Provence rosés, known for its light body, vibrant acidity, and a fruit-forward profile with strawberry and raspberry notes, a touch of spice.
• Pinot Noir: Delicate and elegant, cherry and red fruit nuances, subtle spice hints, light body with crisp finish.
• Cinsault: Cinsault contributes to light and crisp rosés with strawberry and melon notes. These wines are known for their refreshing and easy-drinking qualities.
• Syrah/Shiraz: Bolder and fuller-bodied, blackberry, plum, pepper aromas, robust tannins. They may have a fuller body.
• Mourvèdre: Firm tannins, dark fruit flavors (blackberry, fig), citrus and a touch of floral. Mourvèdre imparts structure and complexity to rosés. These wines can have a slightly higher level of acidity.
• Sangiovese: Sangiovese-based rosés can be vibrant with cherry and cranberry notes. They often have a good balance of acidity and can pair well with a variety of foods.
• Carignan: Carignan contributes to robust rosés with dark fruit flavors, sometimes with a herbal or spicy undertone. These wines can have a distinctive character and structure.
• Tempranillo: Spain’s star, offering vibrant raspberry and cherry notes in rosados.

Regions of Production

At the heart of rosé production is Provence, France know for its high-quality wines and is responsible for the majority of the rosé produced. Provençal rosé is made from Grenache, Cinsault, Mourvèdre, and Syrah grapes and is typically known for its dry and delicate taste, light pink and slightly orange color, as well as fruit-forward flavors and refreshing acidity.

While Provence remains the undisputed region of rosé, many other regions in the world (including other in France) offer a treasure trove of diverse expressions. Spain celebrates vibrant Tempranillo-based rosés, while Italy delights with Sangiovese Rosato and Nero d’Avola rosé. New Zealand and California bring fruity Pinot Noir rosés to the table.

Taste Profile

Like all wines, this will depend on a number of factors, from grape varieties used, the winemaking techniques employed, and the region where the wine is produced. However, there are general characteristics often associated with rosé.

• Lighter-bodied: Compared to red wines, rosés have a lighter and more delicate mouthfeel. However, some rosés may have a more substantial mouthfeel, especially those made from grapes like Syrah or Mourvèdre.
  
• Fruit Flavors: Rosé wines often exhibit a spectrum of fruit flavors. Common notes include: red fruits like strawberries, raspberries, and cherries, often accompanied by citrusy notes (grapefruit, orange) or melon/watermelon.
  
• Floral and Herbal Notes: It often displays delicate floral and herbal notes. Flowers such as rose, lavender, honeysuckle or herbs like mint or thyme are occasionally detected.
  
• Dryness: Rosé wines are generally dry or off-dry, meaning they contain minimal residual sugar. Still, rosé styles range from dry and crisp, to slightly off-dry or even sweet. The dryness level depends on the grape variety, region, and production methods.
  
• Tannins: Rosé wines are generally low in tannins.
  
• Acidity: Rosé wines are typically known for their refreshing acidity. This makes them versatile when pairing with foods.

Dry or Sweet?
While rosé tend to be on the dry side, there is nonetheless a large variety of sweet rosé. The tendance is that wines produced in the Old World tend to be dry in comparison to New World wines, that are generally sweeter.
If you want an easy way to figure if the rosé is sweet or dry, read the label.
Dry rosé wines are usually made from these grapes:

• Grenache
• Sangiovese
• Syrah
• Mourvèdre
• Carignan
• Cinsault
• Pinot Noir

For sweet rosé, the most common are:

• White Zinfandel
• White Merlot
• Pink Moscato

How To Drink

Here are some tips on how to best drink your rosé.
– Rosé is best served chilled but not icy. Aim for an ideal temperature between 45°F and 55°F (7°C and 13°C). This range keeps the rosé refreshing and highlights its vibrant fruitiness. If too cold, it can mute its aromas and flavors.

– If you don’t have a wine fridge, 30 minutes in the refrigerator or an ice bucket with water and ice will do the trick.

– Serve immediately after opening. Unlike red wines, rosés don’t typically benefit from decanting. While not necessary, it doesn’t hurt it either.

If you want to take an extra step to an even better tasting experience, considering the glassware.
– Opt for tulip-shaped white wine glasses, as they trap the aromas and allow for swirling to release the flavors. Avoid overly large glasses or cham champagne flutes.

Food Pairings For Rosé

Being a versatile wine, rosé pairs wonderfully with a variety a different foods. While it is a staple with Mediterranean food, you can be adventurous and pair it almost everything. Keep in mind the general rules when pairing food (acidity and sweetness).

Seafood: Grilled fish, shellfish, and even sushi are natural partners for rosé. Think pale Provençal rosés with grilled salmon or crispy calamari.

Salads and vegetables: Crunchy salads, roasted vegetables, and even crudités. Try a slightly sweeter rosé with a fruit salad or a vibrant dry rosé with a quinoa and grilled vegetable salad.

Cheese and charcuterie: Creamy cheeses like brie and goat cheese find a playful balance with rosé’s acidity, while cured meats like salami and prosciutto add a touch of richness. A Grenache-based rosé can be a delightful match for a cheese board.

Asian cuisine: Spicy Thai curries, Vietnamese pho, and even sushi can find a friend in rosé. Explore bolder Syrah rosés with spicier dishes or a slightly off-dry rosé with sweeter Asian flavors.

Pizza and pasta: Rosé’s versatility extends to Italian favorites. Dry rosés can stand up to the boldness of tomato sauce and sausage, while fruitier styles can complement lighter pizzas and creamy pasta dishes.

Barbecue: The versatility of rosé allows it to pair well with a range of grilled and barbecue flavors without overpowering the palate. Try it with grilled sausages, barbecue chicken, or pork ribs.

Fresh Fruit Desserts: The fruit-forward nature of rosé makes it a delightful match for desserts featuring fresh fruits. Try pairing it with a strawberry shortcake, berry tarts, or peach cobbler.