ROSÉ WINE

Rosé wines are available in a range of types and styles, with each one offering its own unique characteristics. Some of the most popular types of rosé wines include:

• Cabernet Sauvignon rosé: Boasting a deep pink or light red colour, Cabernet Sauvignon Rosé showcases vibrant fruity flavours of cranberries, cherries, and red berries, combined with hints of herbs and spices.
• Provence rosé: Originating from the Provence region of France, Provence rosés are known for their pale pink colour. With delicate flavours of melon, strawberry and rose petals, they are perfect if you’re looking for a crisp, dry and light-bodied rosé.
• Grenache rosé: Known for its bold pink colour, fresh acidity and fruity characteristics, Grenache rosé can range from dry to slightly off-dry for a refreshing experience. Its lively aromas are perfect for pairing with various dishes, from light salads and seafood to grilled vegetables and spicy dishes. Australian Grenache rosé wines, made in warmer regions such as Barossa Valley and McLaren Vale, are vibrant, fuller-bodied and fruity, with rich berry flavours.
• Pinot Noir rosé: Usually dry or off-dry, Pinot Noir rosé can have a light to medium body and a smooth texture. You can expect delicate notes of strawberries, apples and melon to more floral notes. Australian Pinot Noir rosé wines are made in cooler climate regions such as Tasmania, Yarra Valley, and Mornington Peninsula. They are typically delicate, dry, and elegant rosés with flavours of strawberries, cherries and a hint of spice.
• Tavel rosé: From the Rhône region in Southern France, Tavel rosé is usually made from a blend of Cinsault, Grenache and Syrah. It offers a rich and savoury taste on the palate, with flavours of cranberries, cassis, redcurrant, and spice.
• Mourvèdre rosé: Made from the Mourvèdre grape variety, Mourvèdre rosé is typically a pale pink colour, full-bodied, and can be quite dry. Floral notes transform into a smoky, rich cherry flavour - ideal for pairing with grilled meats, Mediterranean dishes, and charcuterie.
• Syrah rosé: Offering a rich and robust flavour, Syrah rosé is a medium- to full-bodied rosé wine with a pleasant acidity. Unlike most rosé wines, it doesn’t need to be served cold. Its light red colour showcases flavours of ripe red berries and olive. Syrah/Shiraz rosé is another popular style with Australian winemakers, particularly in regions like Hunter Valley and Margaret River. These wines can be a bit bolder and spicier than some other rosés.
• Sangiovese rosé: Offering a harmonious balance between fruitiness and acidity, this rosé wine has a refreshing character with a light to medium body and crisp taste. You can expect bright acidity with cherry and strawberry flavours.
• Tempranillo rosé: Made from the Tempranillo grape, it has a unique flavour profile that balances fruitiness and savoury characteristics. It pairs well with Spanish tapas, grilled meats and cheese boards.
• White Zinfandel: A popular style of rosé wine from California, White Zinfandel is known for its sweet profile and vibrant blush pink colour. You can expect strawberry, watermelon, and lemon notes, and sometimes a hint of tropical fruit.
• Sparkling Rosé wine: With an added sparkle, sparkling rosé wine is a lively wine that is the ideal companion for any celebratory occasion. The delicate bubbles heighten the sensory experience, enhancing the wine’s fruity and floral notes.

Similar to red wine, grape skins are added to the grape juice to give it colour and flavour. But the skins only stay in the juice for a short amount of time – typically a few hours – whereas, with red wine, they can stay in for several days. The length of time the grape skins are in contact with the juice determines the wine’s pink shade.

Rosé can have all sorts of colours, from very pale pink to deep pink, depending on the winemaking process. For example, the French rosé Vin Gris is light-bodied with a delicate pale pink hue due to a very short maceration process. Saignée rosé is richer with notable fruity and savoury flavours, and it’s darker because a portion of the red wine juice is ‘bled off’. Some rosés are made by blending red and white wine, but this is less common. Blending can be used to make certain sparkling rosés.

The versatility of rosé wine makes it an ideal choice for a wide range of dishes. Whether you prefer a dry, crisp rosé or a slightly sweeter wine, here are some pairing suggestions:

Light appetisers: Rosé wine’s refreshing nature complements lighter bites, such as bruschetta, caprese salad, fresh fruits and vegetable crudités.

Salads: Enjoy a refreshing salad with mixed greens, goat cheese, strawberries and a citrus vinaigrette. Rosé wine is ideal with light dressings.

Soft cheeses: Rosé wine is an excellent match for soft cheeses such as Brie, Camembert and fresh goat’s cheese. The wine’s acidity cuts through the richness of the cheese for a delightful contrast.

Grilled meats: Offset the smoky flavours of grilled meats, like pork or beef, with richer and fuller-bodied rosés. This type of rosé wine often has more depth and intensity, allowing it to stand up to the smoky flavours of barbecued meats.

Seafood: Try pairing a dry rosé with grilled shrimp, salmon or a seafood salad. The wine’s crispness can help balance the flavours of the seafood.

Mediterranean: Most rosé wines pair exceptionally well with Mediterranean-inspired dishes. Think Greek mezze platters, hummus, tapenade, grilled vegetables or a classic Niçoise salad.

Serve rosé wine chilled to enhance its fruity and floral flavours. The ideal serving temperature for rosé is typically between 10-15°C. Before serving, make sure to store the bottle in the fridge to achieve the desired temperature.

Choose a wine glass with a high and medium-sized bowl to allow the wine to breathe and develop its flavours. A long stem on the glass helps maintain the wine’s cool temperature for longer.

Once opened, a rosé wine will lose its freshness over time. It’s best to consume rosé within 2-3 days, but it can last up to 5 days before the flavours start to become muted.

It’s important to store your rosé wine correctly once opened to maximise its lifespan. Recork or seal the bottle tightly and refrigerate it. The cool temperature helps slow oxidation, maintaining the wine’s flavours and aromas for a longer period.

The birthplace of many of the world’s most esteemed rosé wines, France’s diverse climate and terrain produce a variety of styles. French rosé wines are renowned for their refreshing quality, typically having good acidity that makes them food-friendly and well-balanced. Some of the most famous come from the following regions:

• Provence – The elegant rosé wines from this southeastern region are known for their pale pink hue, dry character and delicate, refreshing flavours.
• Tavel – Located in the Rhône Valley, Tavel’s distinct and complex rosé wines are celebrated for their full body and darker hue, with an intriguing blend of spice and berry notes. Unlike most regions, Tavel solely dedicates itself to rosé production.
• Bordeaux – While better known for its reds, Bordeaux makes exceptional rosé wines. These are often blends of Cabernet Sauvignon, Merlot and Cabernet Franc, reflecting the region’s red wine heritage.
• Anjou – This region in the picturesque Loire Valley produces a spectrum of rosé styles, including the popular Rosé d’Anjou and Cabernet d’Anjou. From off-dry to sweet, Loire Valley rosés offer a delightful fruity freshness.
• Rosé Champagne – Made by blending a small proportion of red wine with white, these sparklers encapsulate the sophistication of Champagne with a pink twist.

Rosé wines in Australia have evolved significantly over the years, moving from sweet, simple styles to more varied and sophisticated expressions. They are made from several grape varieties in a range of styles.

• Grenache rosé – Given its Spanish origins, Grenache thrives in warm climates such as Barossa Valley and McLaren Vale. This grape often produces rosés that are full-bodied with ripe red fruit flavours and a hint of spice.
• Pinot Noir rosé – Regions like Yarra Valley, Mornington Peninsula and Tasmania that excel in producing Pinot Noir also craft elegant rosé wines from the same grape. These rosé wines are typically light-bodied and crisp with flavours of strawberry, cherry and a touch of sweet spice.
• Shiraz rosé – Australia’s most planted variety, Shiraz, also contributes to the rosé scene. The full-bodied style of a Shiraz rosé often exhibits dark fruit flavours and spicy notes, offering a much bolder rosé style.
• Sangiovese rosé – This Italian variety is gaining popularity in Australia. It makes fresh, dry rosé wines with red fruit characters and an often savoury edge, similar to those found in Italy.