Mastering Rosé

Not all rosé is built the same and in that same vein, rosé isn't just for warm weather...but it sure does go down well when you're kicking back on the dock or a patio. In this succinct article, we’ll cover the following topics and you'll be talking like a rosé expert in no time!

The 4 main methods of producing rosé

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The common misconception about rosé being sweet

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A couple of famous rosé regions 

Rosé Production Methods: What’s the difference?

Each of these production styles affects the final taste, colour, and complexity of the rosé, providing a wide spectrum of choices for enthusiasts to enjoy according to their preferences.

Direct Press Method: 

In this technique, red grapes are lightly pressed and the juice is allowed to ferment without the skins, resulting in a very pale, delicate rosé with subtle flavours. This method often preserves the fresh, bright fruit notes and is favoured for creating elegant and refined rosés.

Saignée (Bleeding) Method:

Primarily a byproduct of red wine fermentation, this method involves 'bleeding' off a portion of red wine juice after it's been in contact with the skins for a short period. This produces a rosé that is richer and more deeply coloured, often with a more robust flavour profile compared to those made by direct pressing.

Skin Contact Method:

The red grape skins are allowed to remain in contact with the juice for a period ranging from a few hours to a few days, depending on the desired colour and flavour intensity. This method typically yields rosé with deeper colour and substantial structure & texture, capturing more of the grape’s characteristics.

Blending Method:

Less common but used in some regions, this method involves blending a small amount of red wine with white wine to achieve the desired rosé colour and flavour. It is more frequently employed in producing Champagne and sparkling rosés, offering consistency and a broader flavour palette.

Sweet Misconceptions

The sweetness in rosé wine is primarily determined by the winemaking process, specifically how much residual sugar is left after fermentation. It’s a choice a winemaker makes, therefore, just because it’s rosé, doesn’t mean it’s going to be sweet.

In general, a sweeter rosé results from one of these two approaches:

• Interrupted Fermentation – this method involves halting the fermentation process before all the sugar in the grape juice has been converted into alcohol. By stopping fermentation early, typically by chilling the wine, some residual sugar remains, giving the wine a sweeter taste. This technique is often used in making semi-sweet and sweet wines.

• Late Harvest Grapes – another method to achieve sweetness is to use grapes that have been left on the vine longer than usual (late harvest). These grapes develop higher sugar levels, which can lead to a sweeter wine if not all sugar is converted during fermentation.

Both techniques can produce rosés with varying degrees of sweetness, countering the misconception that rosé wines are inherently sweet due to their colour. Most traditional rosés, particularly those from regions like Provence in France, are dry, with the sweetness largely influenced by specific winemaking choices rather than the style itself.

Coveted Rosé Regions

Provence, France: 

• Rosé wines account for about 90% of its total wine production.

• The rosés are celebrated globally for their quality and distinct characteristics, typically being light, dry, and refreshing, with subtle flavours and aromas and pale in colour.

• The primary grapes used in the production of Provence rosé include Grenache, Cinsault, Syrah, Mourvèdre, Tibouren and Carignan.

• Approximately 75% of rosé wines are designated under the "Côtes de Provence AOC", which is the largest appellation in the Provence

• In addition to Côtes de Provence, there are approximately 8 other appellations that also produce distinguished rosés

• The Bandol AOC is a stand-out in the Provence appellations. Because of terroir, complexity, limited production, regulation, heritage and prestige, some producer’s wines sell as high as $60 a bottle. Good stuff.

Tavel AOC Rosé…and ONLY Rosé: 

• The Tavel AOC is located in the Rhône Valley of France

• This appellation is unique in that it is one of the few in France dedicated solely to rosé production, and therefore, any wine labelled as 'Tavel' must be a rosé. 

• The primary grapes used include Grenache, Cinsault, Syrah, Mourvèdre, Clairette and Picpoul 

• These blends result in the distinctive, robust, and deeply coloured rosé wines for which Tavel is famous

Those are some key points to know about rosé. Rosé is actually a big deal. It comes in a range of colours, flavours, textures and complexities. It can be consumed on the coldest day of the year as well as from a hammock on the steamiest day of the year. Some have been consumed with steak, some with a bag of chips. Some people like them sweet, some bone-dry. Whatever your preference, there’s rosé out there for you…you just have to meet a few to find out which ones they are.

shop our rosé

Belstar Rose Extra-Dry, Bisol 1542

Veneto, Spain

Skin Contact & Charmat Method

Sparkling rose from a blend of Pinot Noir, Glera and Sauvignon. Tart & ripe red fruit dominant showing strawberry, raspberry and red cherry, along with underlying red rose petal and rock minerality. Long and fresh finish the nicely integrated bubbles and bright acidity.

Jeune Rosé 2022, Chateau Musar

Bekka Valley, Lebanon

Saignée Method

This dry and medium bodied expression of Cinsault and Mourvèdre creates a serious rose. Aromas of orange blossom with red cherry and raspberry. Fresh and youthful with hints of peaches, mandarin and Lebanese spice sumac, and juicy red summer fruits that develop in the glass.

Rosado 2022, Bodegas Moraza

Rioja Alta, Spain

Saignée Method

This rosé, or rather, rosado in Spain, made with 100% tempranillo grapes, is dry, medium bodied, and crisp with a light texture. You will find fresh red berries, tart cherries and herbs on the palate accompanied by notable minerality.

Rosé 'Terrasses' 2022, Chateau Pesquié

Ventoux, Rhône, France

Direct Press

A classic Provençal rosé with wild strawberries, floral notes, bubble gum and a dash of herbs. This medium bodied, crisp wine has a clean, dry finish. Great on a hot summer day or as an apéritif on a cooler day to start the evening’s festivities.