At WineOnline.ca, we are big fans of Rosé. We have watched Rosé’s popularity explode in North America and also in traditional wine markets like France where Rosé now outsells white wine.
There is some confusion as to how Rosé is actually produced. So here’s a quick description. Winemakers create a rosé wine by juicing red grapes and then allowing the juice to soak with the skins for a short period. As soon as the juice begins to take on the beautiful pink color the skins are removed and the grape juice begins the fermentation process.
The majority of Rosé wine types are blends of various red varietals including Pinot Noir, Syrah, Grenache, Merlot, Malbec, Cabernet Sauvignon, Tempranillo, Sangiovese, Mourvèdre, Carignan, Cinsault and Zinfandel. The flavours of Rosé wines tend to be more subtle versions of their red wine varietal counterparts. Rosé runs the gamut from ultra dry to fairly fruity depending on the region and producer.
Top Rosé wines are produced around the world and present a wide variety of food pairing options. At the light end of the spectrum, the best Rosé wine types from Burgundy and the Loire go well with light salads, light pasta and rice dishes and seafood - perfect hot weather drinking. At the big, bold end of the spectrum, the top Rosé wines from Chile, California and Australia (made from Syrah and Cabernet Rosé) are ideal for a barbecue.
Every top Rosé wine has its own particular charm. For example, Sparkling Rosé covers a range of styles from dry to medium dry where the sweeter Rosés work well at a tea party with cakes, muffins and fruit tarts.
With all that range to choose from, savvy wine lovers have discovered that the best Rosé wine types are sophisticated sisters of their red wine varietals. And as a further incentive to "drink pink", the vast majority of rosé wines offer good value for the money.
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