Even the most seasoned rosé fans have trouble picking from the many types of rosé wine that are available. After all, nothing caps off the night like the perfect rosé wine.
But, how do you know which rosé wine is best for the occasion? Rosé wine comes in many varieties, each with their own tastes and textures.
That’s why we’ve put together this complete guide to 9 different types of rosé wine. You’ll know exactly what rosé wine will make your next experience unforgettable.
Looking for personalised Rosé Wine Gift Boxes? See our full range here.
What is rosé wine?
Rosé (a.k.a. “Pink wine”) is a wine that is produced in a manner similar to red wines. Both rosé and red wines are produced by destemming and crushing grapes into a tank while allowing the grape skin to stay in contact with the juice for the fermentation process.
However, rosé is formed when the grape skin spends less time in contact with the juice. This reduced skin contact is what gives rosé its pink hue (hence “pink wine”) instead of the intense red colourisation of red wine.
What are the characteristics of rosé?
Rosé wine is characterised by a variety of factors, such as;
- A wide range of colour variations including pale salmon, copper gold, strawberry pink and raspberry red
- Tastes that range from sweet to dry, depending on their region and the time in which they were created
- Flavours that evoke different kinds of fruits, citrus and spices
- Subtle floral notes, including; rosé petals, violet and hibiscus
- Moderate alcohol content, typically between 11-13%
How do you make different types of rosé wine?
There are many different methods that can be used to create rosé wine:
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The most common is the maceration method, which is the one mentioned above, where the colour of the rosé is determined by how long the grape skin is left in contact with the juice during fermentation.
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Another method is the saignee method, which is a little more elaborate. During the fermentation process, 10% of the wine juice is removed from the vat (the remaining 90% goes on to become red wine). That 10% then cold ferments in a separate tank, with added yeast in a manner similar to the creation of white wine.
- The least common method is blending. This method involves combining red and white wine in order to try and create a rosé. This method is typically frowned upon, as it’s crude and it doesn’t usually make for a nice tasting wine.
What are 9 different types of rosé wine?
Have you ever heard the term “varietal” when discussing wine? It refers to the type of grapes that are used to create different kinds of rosé wine. You can get all kinds of colours, tastes and textures, all depending on the kind of grape that your winemaker of choice uses.
Below, we’ve listed some of the different rosé wines you can get based on the various grapes that manufacturers use.
Zinfandel
Zinfandel is a black-skinned grape typically found in regions such as California, Apulia and Dalmatia. While it is also used for red wines, it mainly appears in a kind of rosé known as “White Zinfandel”.
White Zinfandel is known for being generally sweeter, pinker and less complex than other rosé varieties. It is considered a great “starter rosé”, as it is not as intense as other rosés (both taste-wise and in terms of alcohol content).
Merlot
This is a dark blue wine grape that’s extremely popular for its use in red wine. However, it also used to produce a rosé with a soft, juicy and fruity taste that positions itself naturally across the mid-palate.
While its red wines are intense, Merlot rosés carry a discrete salmon pink tint that perfectly complements its fruit aromas of strawberry and apricot, as well as floral hints of rosé and acacia.
Moscato
Moscato wines are made from the Muscat family of grapes, which includes several varieties used in dessert wines, such as;
- Muscat blanc à Petits Grains
- Muscat of Alexandria
- Muscat of Hamburg
- Muscat Ottonel
Moscato rosés carry a vibrant and delicate strawberry pink hue that prelude a rosé petal and red berry aroma, accompanied by a fruity taste that follows through to the palate, balanced by acidity and spritz. Enjoy this with food, or without – just make sure you have it chilled.
Grenache
Grenache is one of the most widely planted grapes used in red wines. It grows in hot, dry conditions – the end result carrying a spicy berry flavour that is soft on the palate, but also relatively high in alcohol content.
A lot of that is retained in a grenache rosé; such as a bright, fresh and polished palate with layers of strawberries and pomegranate over light spices, as well as a fine mix between acidity and crispness that animates in your mouth.
Pinot Noir
Pinot Noir (derived from the black colour of its skin, and the clustered pine-cone-esque manner with which the grapes grow) is the most planted grape varietal used in sparkling wine production. It’s notoriously difficult to grow and cultivate in wine production, as its clustered growth manner makes it highly susceptible to viticultural hazards.
However, the end result is always worth it. Pinot noir rosés tend to deviate from the berry-driven, bright pink makeup of their contemporaries, and instead adopt a more ruby blush colour accompanied by a taste that provides a hint of watermelon.
Cabernet Sauvignon
Cabernet Sauvignon is a very common variety of grape that grows in practically every major wine producing country. While it is mostly known for its use in bordeaux wines, it also produces absolutely delectable rosé wines.
If you’re looking for a dry, savoy wine with a bit more acidity to it, this is the type you're going to love. While it still carries the fruity palate that typifies every rosé, Cabernet Sauvignon rosé takes things up a notch with a little citrus-sy twist.
Shiraz
Shiraz is a type of grape that’s incredibly popular in Australian wines, as you can find it in so many wine regions, such as Barossa, Heathcote, Coonawarra, Hunter Valley, Margaret River, Adelaide Hills, Clare Valley and McLaren Vale.
Now, Shiraz rosés are the perfect summer wine. Not only does it give you a fresh finish, but its taste is akin to raspberries and cream with cherries and just a little spice on top – delicious!
Sangiovese
Its name is derived from a Latin phrase (sanguis Jovis) that translates to “The blood of Jupiter”. It is a primarily Italian grape, used in many blends for different wines such as Chianti, Carmignano and Vino Nobile di Montepulciano.
If you go for a Sangiovese rosé, you’re getting a dry and textured style of rosé that combines the sweet and sour properties of cranberry and pomegranate, creating an explosive palate with a spicy tannin finish.
Nebbiolo
This Italian grape variety is Indigenous to the Piedmont region, being an important ingredient in the Denominazione di Origine Controllata e Garantita classification of wine. It is known for being a complex variety of grape, harvested in periods of thick fog for maximum freshness.
Nebbiolo rosés are known for being deep and complex; with citrus notes, a great mouthfeel and a crisp finish. As if that weren’t enough, it’s just a beautiful drink to look at, with a warm floral gradient adorning every bottle.
What foods go best with which types of rosé wine?
Rosés come in different styles with different tastes and textures. So, they complement different foods in different ways – that’s a lot of differences! Don’t worry though, we’ve got you covered with this short guide for pairing rosés with foods. With this, you’ll get the most out of your rosé for the perfect dining experience.
Light dry rosés
If you’re looking to sample a light dry rosé, such as a Pinot Noir, the best food options are:
- Principally light salads
- Light pasta and rice dishes
- Seafood
- Raw and lightly cooked shellfish
- Grilled fish
- Goats’ cheese
Light off-dry rosés
Perhaps you’re in the mood for a Loire rosé or a Rosé d’Anjou. In that case, you’re also looking for the kinds of foods that are associated with light dry rosés. However, there are two things to keep in mind:
- It’ll taste better with salads than with raw fish
- You can also drink it with mildly spiced curries and rice dishes
Medium dry rosés
For a glass of Zinfandel, your menu is going to resemble the kind you’d use with a light off-dry rosé. The difference? Medium dry rosés also go really well with desserts and spicy foods, so you can give your palate more of a workout.
Medium-bodied dry rosés
Things are going to get fancy if all you have on you is a bottle of medium-bodied dry rosé like Rhone and Languedoc. You can start indulging in stronger flavours, such as anchovies, olives, garlic, saffron and pimenton.
It will complement foods such as;
- Tapenade
- Salade Nicoise
- Paella or grilled chicken
- Fish or lamb with herbs
- Rustic pates and terrines
- Charcuterie ham and sheep’s cheese
Elegant, fruity rosés
You’re in for a treat. The kinds of meals that perfectly complement rosés like a Merlot include;
- Lobster
- Seared salmon
- Tuna or Duck
- Delicately cooked rare lamb
- White-rinded cheese such as Camembert and Brie
Full-bodied fruity rosés
These kinds of rosés, such as Cabernet, are perfect for drinking with spicy food such as curries, as well as sweet fruits such as ripe peaches. This is because of their bold, fruity taste.
Sparkling rosés
Sparkling rosés are less ideal for full-on meals, but they are perfect for parties as the piece de resistance for tapas or smaller desserts.
Rosé champagne
Rosé champagne pairs with different types of food depending on its style:
- Lighter styles pair better with canapes and the types of foods you’d eat with a light dry rosé
- More substantial vintage rosé Champagne is better suited to grilled lobster, grilled or roasted lamb, or game such as pigeon, pheasant or grouse
Where can I go for quality rosés?
If you’re looking for the perfect rosé wine gift, no matter what the type, you can find them at Boxed and Found. Get in touch, and we’ll find you the rosé wine to craft your next perfect moment.
