What It Is (and Isn’t)

• Color comes from brief skin contact with red grapes—not from mixing red & white (except some Champagnes).

• Not always sweet—many top styles are bone dry.

• Flavors: red berries, citrus, melon, florals, sometimes herbal or mineral notes.

How It’s Made

1. Maceration (Skin Contact) – Juice sits with grape skins 2–48 hrs for color/flavor, then is fermented.

2. Saignée (“Bleeding”) – Juice is “bled off” during red wine fermentation, then made into rosé.

3. Blending – Small amount of red wine added to white wine (mostly for Champagne).

Key Styles & Regions

• Provence, France – Pale, dry, crisp; Grenache, Cinsault, Mourvèdre blends.

• Tavel, France – Rich, structured, age-worthy; deeper color.

• Bandol, France – Mourvèdre-based, savory, mineral, great with food.

• Spain (Rosado) – Navarra (Grenache), Rioja (Tempranillo blends), Txakoli (light, fizzy).

• Italy (Rosato) – Cerasuolo d’Abruzzo, Chiaretto, Ramato; styles range from delicate to bold.

Grape Highlights

• Grenache – Fruity, strawberry, orange, hibiscus.

• Mourvèdre – Floral, herbal, fuller-bodied.

• Pinot Noir – Light, crisp, elegant.

• Syrah – Peppery, bold, darker color.

• Sangiovese – Strawberry, melon, peach, bright acidity.

Serving & Pairing

• Serve well-chilled (bolder styles slightly warmer).

• Use a white wine glass (red wine glass for fuller styles).

• Pair with: seafood, Mediterranean dishes, grilled meats, fresh salads, and even burgers.

Bottom Line
Rosé is versatile, food-friendly, and comes in styles for every palate—from delicate and citrusy to bold and savory. Don’t just think summer—this is a year-round wine.