Rosé Information
Pronunciations – rosé-ay
Rosé is a type of wine made from red grapes. Unlike traditional red wine, the contact that the juice has with the skin is limited. The result of this process creates the signature blush color that defines rosé. The term rosé is quite broad, and encompasses many different styles.
Typically served chilled, rosé drinks more like white wine than red. However, the flavor profile and body of rosé can be quite unique and very distinct from white wine counterparts. The skin contact not only provides color, but also adds complexity and light tannin to the wine.
Many different red grape varietals can be used to make rosé. Cabernet Sauvignon, Syrah, Pinot Noir, and Cabernet Franc are all commonly used to make this wine, but nearly any red grape can be used. The color of rosé varies with grape skin contact time and the varietal of grape used. Rosé comes in infinite shades of pink, from nearly white, to salmon, to deep pink.
The level of sweetness also varies greatly; rosé can be bone dry with very little residual sugar, but is also found in sweet variations. Rosé also comes in sparkling styles, notably from the Champagne region of France.
Nearly all major wine producing regions make rosé. In France, the Loire Valley, Bordeaux, Burgundy, Rhone, and Champagne make rosé with the traditional red grapes grown in their respective regions. Spain, Portugal, Italy, Austria, Germany and the United States follow suit, and make rosé with native red grapes.
Rosé Tasting Notes
Because rosé is made in so many different ways with many different grapes, the flavor profile ranges significantly. Generally, the notes tend to be fruity. Strawberry, raspberry, cherry and other red fruits are quite common. Rosé can also be remarkably complex, with floral and herbal qualities as well.
Body – Ranges widely, from extremely light to rich.
Finish – Ranges widely, can be crisp and acidic, mellow and smooth, anything in between.
Typical ABV – 11-14%
Rosé Styles
Provence may be the most famous producer of rosé, and often considered to be some of the finest. These wines are known for their complexity and freshness. Provence rosé is made with Grenache, Mourvedre, Cinsault, Carignan and or Tibouren.
Producers in the Loire valley use grapes such as Mourvèdre, Grenache, Syrah, Merlot, Cinsault, Cabernet Sauvignon to make rosé. These wines are usually drier, and medium bodied.
Champagne is of course famous for sparkling wine, some of which is rosé. Pinot Noir, Pinot Meunier, and Chardonnay are blended in different combinations in this region.
Portugal is famous for Tempranillo and Touriga National, and unsurprisingly uses these grapes to make rosé. Other grapes used include native varietals such as Spadeiro and Padeiro. These wines can range from off dry, to medium sweet.
Spain also uses Tempranillo for rosé, in addition to Garnacha and Graciano. Rioja rosé can be crisp, fresh and well structured.
Rosé is produced all over Italy with regional varietals. Tuscan winemakers use their signature grape, Sangiovese for rosé. In Veneto, Corvina is used for rosé, and Montepulicano in Abruzzo.
The United States is very diverse, and winemakers use all kinds of red grapes for rosé. In true Napa Valley fashion, Cabernet Sauvignon is a top choice for rosé in this region. Oregon often uses their famous Pinot Noir grape for rosé, and Washington state has a large selection of red grapes to use. Long Island, New York is another producer of rosé, and uses Pinot Noir and others. Zinfandel is also significant in American rosé production.
Methods To Create Rosé
Maceration: This is the most common way that rosé is made. The process begins in the same way as red wine is made; the grapes are crushed and left with their skins to macerate. The longer the juice sits with the skins, the deeper the color. Maceration time varies anywhere from a few hours to two days. The skin and juice is then separated, and the fermentation process begins. Some winemakers press the grapes and remove the skins almost immediately, producing a very light colored rosé.
Saignee: Also known as the Bled method, Saignee is a somewhat rare technique used to make rosé. During this process, some of the juice is removed from the vat to increase concentration of the color and intensity. French winemakers in Burgundy and Bordeaux are known to have used this method.
Blending: The region of Champagne is unusual, and blends white grapes with red after fermentation. This is not allowed in other regions of Europe. Pinot Noir, Pinot Meunier and Chardonnay are allowed in this designation.
Rosé Classifications
Côtes de Provence AOC, Coteaux d’aix en provence AOC, Les baux de provence AOC, Bandol AOC, Cassis AOC, Coteaux d’Ancenis AOP, Fiefs Vendéens AOP, Rosé de Loire AOP, Rosé d’Anjou AOP, Cabernet d’Anjou AOP, Anjou Mousseaux AOP, Saumur Rosé AOP, Sancerre AOP, Menetou-Salon AOP, Coteaux du Giennois AOP, Côte Roannaise AOP, Ruffino Prosécco DOC, Dolce Vita DOC, Franciacorta Nobile DOCG, Cerasuolo d’Abruzzo DOC.
When To Drink Rosé
Rosé is a classic summer drink. Best served chilled, rosé is typically very refreshing and crisp. Rosé is a great offering to bring to any party, warm weather or not. Dry rosé often satisfies “red only” wine drinkers and makes a great gift.
Light, dry rosé is a great match for summer salads; a fresh green salad with goat cheese and strawberries is perfect with a glass of cold rosé. The bright acidity balances lightly fatty foods. Appetizers such as charcuterie boards and hummus would also be a fine accompaniment.
Seafood and rosé is a classic combination. Typically, a slightly fuller rosé is the best match for richer fish such as salmon. Rosé is a splendid choice to pair with shrimp, white fish and scallops.
Rosé Serving Temperature – Fahrenheit and Celsius 40-50 ºF (4-12 ºC) The lighter the body, the more chilled rosé should be served.
Best Years To Drink Rosé
Light, crisp rosé is best consumed young. Some rosé improves slightly with age but generally are not intended to be cellared for a significant amount of time.
Rosé Nutrition Facts
A 6oz glass of rosé contains between 110-160 calories, depending on the sugar and alcohol content of the wine.
Fun Facts About Wine Rosé
France and the United States are responsible for half of the world’s rosé consumption.
Rosé is a wine as old as time. It is believed that rosé (in some form) was consumed by the Greeks dating back to 7000 BC.
Since the 1970’s, the demand for white wine has been steadily increasing. Because of its similar characteristics to white wine, producers met the demand for refreshing wines by making more rosé from red grapes.
