Refreshing Rosé Any Time in Summer

by Wanda Haynes, Certified Sommelier

Boomers remember when rosé wine was cloyingly sweet and offered juvenile flavor profiles. In the 80s and early 90s, rosé was referred to as “blush” wine due to its pink hue. 

Modern rosé has sophisticated flavors and is available in many styles. Rosé is available from dry to sweet, and still to sparkling. Expect to taste watermelon, strawberries, rhubarb, and fresh citrus.

If purchasing a rosé blend, be sure that Grenache is the predominant varietal. When purchasing single varietal rosé, simply choose red wines that you already enjoy. France produces the most rosé worldwide, and the U.S. is second in production.

The Rosé Production Process

Most rosé wines are produced through the maceration process. The grape juice or "must" is white and the skins added to the juice are where the pink color is achieved. Skins sit in contact with the juice for up to 24 hours. This process is carefully timed since the longer the mixture is allowed to macerate, the darker the wine becomes.

Low tannins are in the pretty pink wines because the skins were used in the production. The color of the wine is extremely important to the winemaker.

Saignée

Saignée is a French word meaning “to bleed.” This winemaking process is of the red wine production process rather than a method specifically used to produce rosé wine. A rosé cabernet sauvignon is produced by this method.

The saignée method removes or “bleeds” some of the juice from the crushed grapes to achieve a more concentrated mixture of tannins, color, and flavor in the wine.

Vin Gris

Vin Gris are wines made as soon as the grapes are pressed. Maceration time is cut to nearly zero. The result is a paler pink than even some of the lighter rosé wines made with limited skin maceration or saignée.

Pairing and Serving a Rosé

Spring and summer welcome the fresh flavors of rosé. Consider adding a slice of fresh strawberry to a glass of rosé. It's socially permitted to add ice cubes to rosé. However, adding ice will water down the glamorous color and taste of the wine. 

Rosé is extremely versatile and pairs with barbeque chicken, salmon, sushi, pork, fresh garden salads, and egg dishes.

Wanda Haynes is a Sommelier and wine educator living her best life. She loves parties, fine dining, gourmet chocolate, and a great glass of wine.