Rosé Wine

Rosé wine is a pink wine made from red-skinned grapes, with the colour extracted from the skins for a shorter period than in most red-wine production. Rosé can range from very pale salmon to deep pink and may be dry, off-dry or sweet. It is produced in many regions using several methods, including direct pressing, short maceration and saignée.

Main methods of production

• Direct pressing: red grapes are pressed soon after harvest, allowing only limited colour extraction from the skins. The juice is fermented like a white wine.
• Short maceration: crushed grapes remain in contact with their skins for a short period before pressing, producing the desired colour and flavour.
• Saignée: a portion of pink juice is bled off from a red-wine fermentation tank after a short period of skin contact. The remaining red wine becomes more concentrated.
• Blending: combining red and white wine to make rosé is restricted for many European quality-wine categories, but is permitted in certain categories, notably rosé Champagne, and in some other jurisdictions and wine styles.

Grape varieties and regions

Rosé is made from many red varieties, including Grenache, Cinsault, Syrah, Mourvèdre, Pinot Noir, Sangiovese and Tempranillo. Provence is internationally known for pale, dry rosé, while Tavel produces more deeply coloured dry rosé. Rosé Champagne is a separate sparkling-wine style.

Style and food pairing

Rosé can be light and crisp, fruit-forward and aromatic, or structured and savoury. It pairs well with seafood, grilled fish, salads, charcuterie, Mediterranean vegetables, poultry and lightly spiced dishes. Match body, sweetness and acidity to the food.

Example: serve a dry Provence rosé with grilled prawns or niçoise salad, and a fuller Tavel rosé with grilled vegetables and charcuterie.

Chef’s note: rosé is not simply red wine diluted with white wine. Most still rosé is made through controlled skin contact with red grapes.