Rosé has a reputation problem. For a long time it was dismissed as something between a red and a white that did not quite commit to either. That reputation is outdated. Good rosé is one of the most versatile wines you can open, and it is made seriously by producers who take it seriously.
How Rosé Is Actually Made
Most rosé is made from red grapes. The skins are left in contact with the juice for a short time, anywhere from a few hours to a couple of days, before being removed. The longer the skin contact, the deeper the colour. This direct pressing method is used in Provence and most quality rosé production worldwide.
There is also a blending method, where red and white wines are combined, but this is generally considered a lesser approach and is rarely used by serious producers. The one legitimate exception is rosé Champagne, where blending is traditional and produces some of the finest examples in the category.
The Colour Tells You More Than You Think
Pale, barely-pink rosé has become so associated with quality that colour has become a proxy for style. But colour is determined by skin contact time, not by quality. A deep, salmon-coloured rosé from Tavel is not an inferior product to a pale Provence rosé. It is a different wine made differently.
What colour does tell you is something about the style and weight of the wine. Paler rosés tend to be lighter, more delicate, and more aromatic. Deeper rosés tend to be fuller-bodied, more fruit-forward, and more structured. Neither is better. They suit different occasions and different foods.
Dry vs. Sweet: The Most Important Distinction
The first thing to understand about rosé is that it ranges from bone dry to noticeably sweet. Many of the pale Provence-style rosés that dominate the market are dry. Many cheaper, darker rosés are not. If you have ever found rosé too sweet or too cloying, you may simply have been drinking the wrong style.
When in doubt, look for rosés from Provence, the Southern Rhone, or Corsica for reliable dryness. Tavel is worth knowing: it is one of the few appellations in France dedicated entirely to rosé, and it produces some of the most serious examples in the world.
The Styles Worth Knowing
Pale Provence rosé is the benchmark for dry, delicate rosé. Light in colour, fresh, often with notes of strawberry, citrus, and herbs. The style most people have in mind when they think of rosé done well.
Spanish rosado is often made from Garnacha or Tempranillo. These tend to be a little deeper in colour and more fruit-forward than Provence. Still dry, but with more body and presence.
Italian rosato varies enormously by region. Cerasuolo from Abruzzo is one of the most interesting: deep in colour, full of character, nothing like the pale Provence style. The Lornano 'Etel' Rosato Toscana at €12 is a Tuscan rosato that is worth trying if you want something with more personality than a standard Provence pale. Made from Sangiovese, it has the Italian herbal and red-fruit character that the style is known for.
Tavel is the most structured and serious of all still rosé styles. Full-bodied, dry, built to age slightly and to pair with food. Often overlooked but consistently one of the best-value options in rosé.
Rosé Champagne and sparkling rosé are a category in themselves. More complex than still rosé, more food-versatile, and in the case of good Champagne, one of the finest wines you can open.
Vintage Matters More Than You Think
Most rosé is made to be drunk young, within one to two years of harvest. Unlike red wine, it is not built to age. The freshness and delicate fruit that make rosé appealing fade quickly in the bottle. This is particularly true of Provence-style rosés.
When you buy rosé, check the vintage. A rosé from three or four years ago at the same price as a current release is not better value. It is likely past its best. Always look for the most recent vintage available.
The exception is Tavel and certain fuller-bodied rosés, which can develop interestingly with two to three years of age. These are the outliers, not the rule.
Serving Temperature
Rosé should be served cold, around 8 to 10 degrees for light styles and 10 to 12 degrees for fuller-bodied ones. Colder than most reds, warmer than sparkling wine. A standard white wine glass works well. Very delicate Provence rosé benefits from a slightly narrower glass that concentrates the aromatics rather than allowing them to dissipate.
What to Eat with Rosé
Dry rosé is one of the most food-friendly wines at the table. It bridges the gap between food that suits white wine and food that suits light reds:
- Grilled fish and seafood: a natural pairing, particularly for pink-fleshed fish such as salmon or tuna
- Chicken and lighter meats: rosé handles both easily without the weight of a red
- Salads and vegetables: the freshness suits vegetable-forward dishes
- Mild spice: rosé is more forgiving with gentle heat than most reds
- Charcuterie and soft cheeses: a reliable combination for aperitif-style eating
- Outdoor food in general: the style was designed for this and it shows
Rosé Beyond Summer
The seasonal cliché of rosé as a summer drink is understandable but limiting. A full-bodied rosé from Tavel or a serious Italian rosato works just as well in autumn or winter, particularly alongside food. Rosé Champagne has no season at all.
What rosé does best in any season is bridge the gap when you cannot decide between red and white, or when you are cooking for people with different preferences. It is the most versatile wine at the table and it deserves to be treated that way, regardless of the month.
Find Your Rosé
Browse our full collection to find the rosé currently available. Every bottle comes with tasting notes and a food pairing so you know exactly what to expect before you open it.
Until next time, stay nosey.
