Rose Wine Basics

How It’s Made

There are three basic methods of rose wine production: limited skin maceration, saignee or “bleeding,” and blending. As we mentioned in our guide on Red Wine Basics, red wine gets all of its color from the time it spends in contact with the skins of the grapes during fermentation. As such, a winemaker may purposefully craft rose wine by reducing the maceration to a period of hours or days depending on the desired color, which ranges from pale pink to cherry red. This is widely regarded as the best technique for rose production. The method known as saignee is a variant on this procedure and involves “bleeding” juice from a maceration, creating a rose wine as a byproduct of red wine fermentation. Finally, rose can be made by blending a small amount of red wine into a white wine to give it color, but this practice is prohibited in most wine regions. The notable exception to this is Rose Champagne - the world’s most expensive rose - which is almost always assembled from a blend of red and white base wines.

Wines to Know

Rose wine is found throughout the world and can be made from virtually any red grape. Excellent examples are produced throughout France, from the cool climate regions of the north to the sun-drenched Mediterranean coast. Dry rose accounts for over 75% of the total output of the southern region of Provence, and droves of tourists arrive every summer to quaff rose with local fare like bouillabaisse and garlicky aioli. Most of these wines are made from blends of Grenache, Syrah, and other varietals, but the town of Bandol in Provence specializes in a serious, ageworthy style based on the Mourvedre grape. Further north in the Southern Rhone Valley, the village of Tavel is famous for a robust, deeply colored rose made from Cinsault and other varietals. The Loire Valley in north central France is home to delicate and aromatic roses made from Pinot Noir, Cabernet Franc, and Pineau d’Aunis; top examples include the bone dry roses of Sancerre and the slightly sweet wines of Anjou. Champagne represents France’s top sparkling rose, gaining its pink color from the addition of Pinot Noir and PInot Meunier. Sparkling rosé is also produced in most of France’s major wine regions.

Elsewhere in Europe, solid examples include the Montepulciano-based Cerasuolo d’Abruzzo wines of southern Italy, Spanish Rosados based on Tempranillo, and Portuguese Vinho Verde Rosé. In the United States, off-dry roses like White Zinfandel and Blush were once fashionable, but contemporary winemakers are now taking a decidedly European approach to production. Reliable producers include Turley and Robert Sinskey in California, Eyrie and Ponzi in Oregon, and Fall Creek Vineyards in the Texas Hill Country.

Serving Advice

Many people think that rose wine should be refrigerated and served ice cold, but this procedure mutes the wine’s delicate aromas and flavors of red fruit, flowers, citrus, and melon. Instead, rose wine should be served at a slight chill (50°-60° Fahrenheit) to accentuate its refreshing qualities, the same temperature as white wine. Rose wine is considered a classic pairing with all kinds of seafood dishes, especially prawns and shellfish. It’s also delicious with fried chicken and fruit-based desserts.