The varied, and beautiful world of Rosé is just starting to be appreciated in America after years of negative press and connections with White Zinfandel, boxed Franzia, and cheap brunch spots.
Many people don’t know exactly what Rosé is, so it’s hard to appreciate that there can be a wide range of styles to choose for various foods and occasions.
It’s easy to see that Rosé is pink and served chilled, but what is it, and why is it the color it is?
What Is Rosé And Why Is It Pink?
Rosé is a style of wine made with just enough contact with grape skins to impart a pinkish color, while not allowing the wine to go to a full red.
Rosé skin contact is measured in hours while Red Wine skin contact is measured in days and weeks.
A slight touch of tannin from grape skins allow Rosé to pair with both fish, and terrestrial meats that have fat, making it very food friendly.
Rosé wine can be made from any red grape but the most popular varietals used are:
- Pinot Noir
- Grenache/ Garnacha
- Cinsault
- Mourvedre
- Syrah
- Cabernet Sauvignon
- Cabernet Franc
- Merlot
- Tempranillo
- Sangiovese
- Zinfandel
Different Styles Of Rosé
Light Dry Rosé
Light, dry Rosé is made when grape varietals like Grenache or Pinot Noir (that already result in lighter wine) are exposed to skin contact for only a few hours.
Regions that grow cool climate Pinot Noir, like Burgundy and the Loire Valley, make wonderful light pink Rosé.
The most famous region for Grenache based Rosé is Provence.
Light, dry Rosé wines have delicate floral, strawberry and watermelon aromas, beautiful acidity, and very little tannin.
Food Pairings For Light Dry Rosé
- Light Salads
- Seafood
- Raw And Cooked Shellfish
- High Acid Cheese (Goat Cheese)
Medium Bodied Rosé
Medium bodied Rosé are made using medium tannin grapes, and allowing more hours of skin contact. These wines have more aromas in common with red wine such as raspberry, strawberry, and cherry.
Medium bodied Rosé are made with varietals like Merlot, Tempranillo, Carignan, and Mourvedre.
You may recognize these grapes from Southern Rhone, France where they are found in blends like Chateauneuf Du Pape.
Food Pairings For Medium Bodied Rosé
- Charcuterie
- Paella
- Mushroom Dishes
- Pizza
- Tacos
Full Bodied Rosé
Full bodied Rosé is made from red grapes with high tannin content (like Syrah/ Cabernet Sauvignon) and is kept in contact with grape skins for many hours and sometimes days.
The grapes may even be macerated in the process infusing more red wine character into the Rosé
There is usually a bit of perceptible residual sugar in full bodied Rosé.
These heavier Rosé are popular in California, Australia, and Chile.
Food Pairings For Full Bodied Rosé:
- BBQ
- Chili
- Spicy Thai Curry
- Spicy Indian Curry
Pizza by Pisa Lisa of Sedona, Arizona (A Must Try)
Sparkling Rosé
Sparkling Rosé is made from either; red grape juice separated out after having had contact with skins, or the blending of a little red wine with white to affect the color.
Sparkling Rosé is usually dry and very versatile with food. It is wonderful from the start of a meal through the end.
Foods That Pair With Sparkling Rosé
- Cheese (Especially Goat And Brie)
- Shellfish (Raw Or Cooked)
- Fish
- Chicken
- Duck
- Charcuterie
- Pizza
- Fried Foods (Schnitzel, Chicken Katsu)
- Fruit Based Desserts (Especially Berry Based)
With all of the variations and styles to choose from, Rosé can fit any occasion.
In Italy it’s known as Rosato and in Spain it’s Rosado, but wherever your Rosé may come from, it’s purpose is one of both beauty and function.
Enjoy the wide and beautiful world of the pink drink.
Cheers!
