Rosé wines appear on the shelves of most retail stores this time of year in a sea of stunningly beautiful pink, orange, light red-hued selections.
Rosé wines have been the fastest-growing segment of wine in the past five years, often surpassing the consumption of white wines during warm summer months. Rightfully so – rosé wines are perfect partners for fresh grilled seafood and lighter summer dishes, as well as backyard gatherings.
Despite the popularity of rosé, many still don’t know what rosé wine is.
Rosé is a category of wine (like red and whites are categories) that encompasses many styles, from completely dry to semi-dry to very sweet, such as white zinfandel. However, the overall category of rosé wine should not be equated to white zinfandel, a cloyingly sweet wine that got its fame by Sutter Home. White zinfandel is technically a rosé, but not all rosés are sweet like white zinfandel. Quite the opposite.
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PLENTY OF CHOICES: Rosé wines come in a wide range of styles, colors and place originations. / COURTESY JESSICA NORRIS GRANATIERO[/caption]
So, what makes a wine a rosé with its pretty pink-ish color? After all, there are no pink grapes. The answer to the color of all wines is because of the grape’s skins and its contact with the juice. When grapes are pressed, the juice that comes out is clear, regardless of whether it is a white or red grape. Wines receive their color not from the juice but from the juice’s contact with the grapes’ skins. The technical term for this is maceration.
You could in fact call a rosé wine a very light red because it is made from red grapes. But why pink and not red like red wines? For rosés, winemakers allow a grape’s juice to soak with the skins of the grapes for hours. For red wines, the skins and juice remain in contact for days or weeks. (Think of this process like a tea bag. The longer you leave a tea bag in a cup of water, the more color is extracted; hence making the water darker.)
Winemakers make individual decisions on how long the skins and juice remain in contact, based on the desired color and taste. Since tannins are also in the skins of the grapes, the longer the skins and juice sit together, the more tannins are imparted into the wine. After the desired color is attained, the skins are removed and the wine is allowed to ferment.
Though France – particularly Provence and Tavel – has become synonymous with top rosés, there are fabulous ones from other countries and grapes: nebbiolo from Northern Italy; pinot noir from Oregon and California; zweigelt from Austria; tempranillo from Spain; and moscofilero from Greece. There’s more, too. Also because there are many styles, rosés are great to enjoy all year, not just in summer.
Luckily, rosés run the price spectrum, with many starting at $10. Since we are all cooking at home more, try a rosé instead of your usual red or white wine. Ask your local wine shop for a suggestion based on your price and taste profile.
Here are my top rosé wines to enjoy all year and with many different dishes.
• Under $15:
Landhaus Mayer Rosé, Austria – Grape: zweigelt
Lobetia Organic Rosé, Spain – Grape: tempranillo
Peyrassol La Croix Rosé, Provence, France – Grapes: grenache and cinsault.
• Under $20:
Viberti Rosato, Piedmont, Italy – Grape: nebbiolo
Villa Sparina Rosato, Monferrato, Italy – Grapes: barbera and dolcetto.
• The Splurge:
Couly Dutheil Rose, Chinon, France – Grape: cabernet franc.
Tempier Rose, Bandol, France – Grapes: mourvedre, grenache and cinsault.
Jessica Norris Granatiero is the founder of The Savory Grape, a wine, beer and spirits shop in East Greenwich.
