The primary flavors of rosé wine are red fruit, flowers, citrus, and melon, with a pleasant crunchy green flavor on the finish similar to celery or rhubarb. Of course, depending on the type of grape the rosé wine is made with will greatly vary the flavor. For example, a deeply-colored Italian Aglianico rosé–rosé is called “Rosato” in Italy,– will offer up cherry and orange zest flavors, and a pale-colored Grenache rosé from Provence in France will taste of honeydew melon, lemon and celery.
Rosé is a wine with surprising nuance that encompasses impressive traditions in some of Europe’s great appellations. However, it’s not so complex that it’s intimidating to learn the basics. Rosé is the fastest-growing category in America, as consumption grew roughly 50% in 2017. Consequently, you’ll likely see more choices on shelves as summer nears.
Rosé is not a specific type of grape — it's simply a genre of wine, like reds and whites. While it’s produced similarly to other red wines, the time it ferments with grape skins is cut shorter. This reduced skin contact is what gives rosé its signature pink color.
Rosé can be made from any red grape and cultivated in any wine region. Although it has become a recent favorite in the United States, it has been a mainstay in France for centuries, with the region of Provence pumping out more rosé than any other style of wine. It’s also quite popular in Spain (where it’s called rosado) and Italy (rosato).
This rosy wine is usually a blend, meaning it can be made from a variety of grapes. The most common types of red wine grapes used to make rosé are grenache, sangiovese, syrah, mourvèdre, carignan, cinsault, and pinot noir. In some cases, it can be a single varietal made with one type of grape. In California, rosés are known to be single varietal and made with 100% pinot noir grapes.
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Rose Wine Info
- Rosé wines are made from a wide variety of grapes and can be found all around the globe. When rosé wine is the primary product, it is produced with the skin contact method. Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically two to twenty hours.
- We are striving to be a small link in this long and old chain. Our goal is to bring these amazing wines to the United States and share the passion and knowledge that 25 centuries of wine making have produced.
- Patrick is a wine connoisseur. Coming from a family of winemakers, he learned early about the subtleties of wine. Patrick developed a great passion for Rosé that he wishes to share.