Rosé Wine Styles
Rosé has exploded in popularity, shaking off its reputation as a sweet, cheap drink to become a serious category of its own. But how does a red grape make a pink wine?
How Rosé is Made
Contrary to popular belief, high-quality rosé is rarely made by mixing red and white wine together. There are two main methods:
1. Limited Maceration
Red grapes are crushed and the juice is left in contact with the skins for a very short time—usually just 2 to 24 hours (compared to weeks for red wine). The skins impart a touch of color and tannin before being removed. This creates the intentional, delicate rosés of Provence.
2. Saignée ("Bleeding")
During the production of a bold red wine, a winemaker might bleed off some of the pink juice early in the process to concentrate the remaining red wine. This "byproduct" becomes a richer, darker, and more alcoholic rosé.
Styles of Rosé
Dry & Savory (Provence Style)
Pale salmon color. Aromas of strawberry, melon, and wet stone. Bone dry with high acid. The classic summer sipper.
Bold & Fruity (New World / Tavel)
Deep pink or light red. Aromas of cherry, raspberry jam, and spice. Fuller body, sometimes with a hint of sweetness, but often dry. Great with food.
Sweet (Blush)
White Zinfandel or Pink Moscato. These wines have significant residual sugar and lower alcohol.
Food Pairing
Rosé is arguably the most versatile wine on the planet. It has the acidity of white wine to cut through grease, but the fruit character of red wine to match meat.
- BBQ: Pairs perfectly with grilled chicken, ribs, and burgers.
- Spicy Food: Fruity rosés cool down the heat of Thai or Mexican dishes.
- Mediterranean: Olives, feta, hummus, and seafood are natural matches.
- Thanksgiving: A dry rosé is the safest bet for a turkey dinner with all the sides.
Think pink.
Next time you're unsure what to bring to a dinner party, bring a dry Rosé. It pairs with almost anything.