rosé all… Nope, ALways. you should always drink rosé.
The Basics
Made from red grapes, rosé is what happens when the skins of the grape touch the juice for just a short period of time. Where most red wines ferment for days to weeks on the skins to get their color and structure, rosés only hang out with their fleshy counterparts for a few hours to reach their bright, blush tones. While there are other ways to make rosé (bleeding off some excess red wine, blending or avoiding skin contact all together), this process, known as the maceration method, is the most common.
Some History
Way back when, in the time of the ancient Greeks, rosé was one of the first recorded wines EVER. Made by diluting red wine or blending with white wine, rosé was the only way to drink. If you drank “pure” wine, you were considered a barbarian and/or insane.
Fast forward and shift to the South of France, circa 19th century. The rich and fabulous, sunbathing and cooling off with a crisp glass of rosé. This image quickly became the ultimate symbol of leisure and glamour.
After a brief period of being surrounded by infamy *cough white zinfandel cough,* rosé is back on the rise being taken more seriously by wine professionals and consumers alike. In the last few years alone the production of French rosé has grown over 30%. Not to mention you can’t seem to go anywhere during the warmer months with hearing “rosé all day.”
Styles and Flavors
As a general rule, most rosés are dry (unless otherwise labeled). However, styles can range anywhere from the palest, almost white-pink to deep, bright magenta. Flavors vary just as much: fruity (strawberries, cherries, raspberry, banana, passionfruit, lychee, etc.), minerals and rocks, light and crisp to full and juicy. The options are endless.
Here is a breakdown of some of the more popular styles:
Provence: Hailing from the south of France, this is arguably the most popular region for rosé. From here you’ll find your light, dry porch sipper that is to be enjoyed immediately, or your more serious and structured Bandol that is ready to drink now or able to hang around for a few years before opening.
Rosato: Rosé but Italian! Typically made from hard to pronounce indigenous Italian grapes. Some of the best are ripe and juicy AF with minerality and a strong backbone.
Rosado: You don’t see a lot of rosé from Spain, but when you come across one, it’s a must try! Easy drinking, fruity and (depending on its origin) coated with minerality and freshness.
Rosés from the New World: Basically, from anywhere that isn’t France, Italy or Spain. These rosés are generally on the more concentrated and fruity side.
The Take-Away
Drink rosé! Not just in the summertime, but all year! Extremely food-friendly or ready to drink on its own. No two rosés are the same. Try as many as you can get your hands on!
-Liz
