A Simple Guide to Rosé Wine Styles

Remember Mateus or Lancers? If your exposure to wine was similar to mine, these two Portuguese wines played an integral part of your earliest days of drinking wine. However, did you know that once introduced onto the world market, both wines set sales records in both Europe and the United States?

Whether you know this style of wine as rosé, rosado, or rosato, we are talking about one of the oldest styles of wine. Its color ranges from a pale onion to a vivid purple. Of course, coloring is dependent on the grape varietal used and the wine making technique. These techniques include, skin contact, saignee, and blending.

The red wines of antiquity were much closer in color to today’s rosé. This was because the  earliest wine making techniques involved pressing soon after harvest. The ancient Greeks, for one, preferred the lighter colored, and fruitier style of red wines.

Once we get to the Middle Ages, pale clarets from Bordeaux became all the rage. It is also interesting to point out that at this time, pink Champagnes were favored over today’s drier sparkling white wines.

Let’s start with a Grenache Rosé. This style of wine is often fruity. In the glass it is typically a light coral and striated with brilliant hues. The nose is floral with aromas of dried roses, sage, and light red berry fruit. Its touch is light on the palate with soft acidity. Soft flavors of strawberry, orange, and mineral notes, come through nicely. This is a good wine to serve slightly chilled and paired with Thai dishes like Shrimp and Pad Thai. Give a 2008 Chateau d’ Aqueria Tavel a try. The bottle price is only $18.

Next, let’s take a look at Sangiovese Rosé. This style is fruity. In the glass, the wine is particularly inviting as it casts a light red copper glow. The nose is filled with pleasant aromas of fresh strawberry, melon, peach, and just a whisper of roses. On the palate, the wine is light in body and high in acidity. It is at its best when served slightly chilled, and paired with prawns or a Crab or Shrimp Louie Salad. If we go Californian, my pick is a 2012 Stolpman Rosé. It is blended with a bit of Grenache to come up with a wine that is bright and vibrant. The bottle price is only $15.

Moving right along, we arrive at Tempranillo Rosé. This style is known for its savoriness. In the glass, it is usually a pale pink. Though not particularly inviting to the eye, do not be so quick to pass judgment on this wine. The nose is vivacious. It permeates of herbs and peppercorn. Rounding out the bouquet are aromas of watermelon and strawberry. On the palate, Tempranillo Roséis fresh, full flavored and loaded with strawberry and a host of red fruits. This style of Roséis best paired with light fish dishes, and typical springtime savoir faire. Give the 2013 Vina Albali a try. It is also blended with Graciano and Grenache. Such a combination has resulted in a wine that is full of floral notes which transcend on to the palate. With a bottle price of only $12, this is a wine not to be over looked.

Pressing on (pun intended), we come to Syrah Rosé. This is another style of Rosé that is known for its savoriness. In the glass, the wine is typically a deeper ruby in color. The nose is dominated by aromas of strawberry, cherry, and peach, with hints of white pepper, and finally suggestions of green olive. The palate is much bolder, with acidity, and lively fruit. This style of Rosé is rich flavors of cherry and strawberry. I like to serve Syrah Rosé  with fun foods; pizza, burgers, chili, and summer picnics. A particular favorite of mine is a 2007 Three Saints Santa Ynez Valley Syrah. A steal, with a bottle price of only $18.

Moving right along, let’s have a look at Cabernet Sauvignon Rosé. The style is savory and most often made in the Saignee method. In the glass, the resulting wine is a deep ruby red. The nose is laced with ample aromas of roses and fresh strawberry. The palate is light with soft flavors of cherry, black currant, pepper, and spice. If you are a Cab lover, be forewarned that this style of Roséis very high in acidity. This is because most Cabernet Sauvignon Rosé ever see any oak. I often enjoy Hardy’s Crest Rosé from Australia. It goes great with antipasto and well worth the bottle price of $20.

At length, we arrive at Zinfandel Rosé. Also known as “White Zinfandel,” this style of sweet Rosé is considered the dreaded wine among wine snobs. However, here are some interesting facts about “White Zin.” It is perhaps the most popular Rosé wine sold in the United States. White Zinfandel actually accounts for 10% of all US wine sales. Lastly, roughly 85% of Zinfandel production is geared toward the Rosé market. In the glass, the wine is often a silvery pink to a light coral. The nose is fruit filled and typically dominated strawberry and peach. The palate is medium to high in acidity and moderately sweet. White Zinfandel is loaded with flavors of strawberry, cantaloupe, sweet melon, and hints of cotton candy. The wine is best served ice cold and paired with exotic sweet and spicy dishes from Indonesia, Malaysia, and Thailand. With a bottle price of only $10, Berenger is a good buy.

Now we move to a much more savory and rich style of Rosé wine, Tavel from Cotes due Rhone. This style of Rosé is reputed to have the favorite of famed novelist, Ernest Hemingway. This is an unusually dry wine for a Rosé. Overall, it has more body and structure than most Rosé, and its character is more that of a red wine. Travel is primarily a blend of Grenache and Cinsault. In the glass, the wine is a salmon pink in color. The nose is filled with aromas of summer fruits dominated by strawberry, pomegranate, and light nutty overtones. This wine does age well, and with time, the nutty notes become richer and much more pronounced. On the palate, the wine is quite refreshing, low in acidity, and high in alcohol content. The dominant flavors are strawberry, pomegranate, cherry, followed by light herbal notes. This wine is at its best when served as an aperitif or with spicy foods. One of my particular favorites is the 2011 Guigal Tavel Roséwhich has a bottle price of $20.

Our next style of Rosé is from Provence and characterized as fruity and lean. It is a blend of Grenache, Cinault, Syrah, and Mourvedre. In the the glass its color is a pale pink. The nose is delightfully filled with aromas of strawberry, watermelon, and rose petals. On the palate this Rosé is very fresh, clean, crisp, and dry. Though full-bodied, it is lower in alcohol content, yet losing none of its impact. The mouthfeel is delightful and nicely textured. Good fruit abounds with flavors of strawberry and melon dominating. The finish is stony, with some minerality. Give the 2012 Commanderie de Peyrasol de Provence Roséa try. With a bottle price of $25, this is definitely a food wine that will pair with most dishes.

Moving on, our next style of Rosé, Mourvedre, is fruity and floral. In the glass the wine is a pale coral. On the nose, this style of Rosé is very floral with aromas of violets and rose petals prevailing. On the palate the wine is nicely structured with good balance. There are enjoyable flavors of red plums, cherries, herbs, and a whisper of smoke. Mourvedre Rosépairs nicely with most Mediterranean dishes. I often serve it with grilled lamb or grilled salmon steaks. Both pair nicely with a 2012 Les Vignobles Gueissard Bandol which has a bottle price of $25.

Our last style of of Rosé is delicately fruity. What else could be expected from such an elegant grape as Pinot Noir. In the glass this Pinot befits its name. In French, it means pink and refers to the primary flower of romance. The nose is soft and subtle with aromas of crabapple, watermelon, raspberry, and strawberry. On the palate, the wine is earthy, but very elegant. Though crisp and dry, this style of Rosé is rich in fruit, with flavors of raspberry and plum prevailing. The finish smooth and pleasurable. For that great summer wine, try a 2011 Yealand Estate Pinot Noir from New Zealand. The bottle of price is only $25 and it pairs quite nicely with a goat cheese salad, squid, or fresh crab.

“Hmm, fresh crab. Sounds delicious. Since I know which wine, the remaining question would be the crab … Soft or hard shell? But that my friends, is a different story … “