Rose

Frequently Asked Questions About Rose

How should I serve Rosé wine?

Most of us follow the general rule when it comes to drinking wine because white and Rosé wines should be served chilled, while red wines should be drunk at room temperature. To get those white and Rosé wines chilled, put them in your regular refrigerator and let them chill for at least 30 minutes or until they’re about 50 to 60 degrees Fahrenheit. After opening the bottle and pouring everyone their first glass, an ice bucket would come handy to avoid letting the bottle sweat on the table and lose all its aromas and flavors.

What is Rosé wine made of?

Rosé can be made from a wide range of grapes, from lighter varieties such as Grenache and Pinot Noir to bolder ones like Syrah and Cabernet Franc. It’s therefore a style of wine that offers many different shades. Keep in mind that different winemaking methods also have a great deal of influence on the final result.

Information About Rose

The primary flavors of Rosé wine are flowers, red fruit, citrus, and melon. Depending on the grape variety, the way in which Rosé wine is made will greatly impact the flavor.

How is Rosé Wine Made?

There are three primary ways to make Rosé:

Method 1. Maceration Method

Red wine grapes are left to rest in the juice for 2–20 hours and then fermented as a white wine (without skins). Without a doubt, the maceration method is the most common type of Rosé in the industry.

Method 2. Saignée or "Bleed" Method

The Saignée is a well-used technique that starts by crushing red grapes to make red wine, and after a couple of hours of maceration, some of the juice is racked to a different tank to make Rose wine. The must that remains to make red wine benefits from a concentration of flavors, aromas, and structure, while the Rosé batch takes only a little of the color of the red grapes and some red fruit notes. This method is extremely common in many geographies around the world, especially in wine regions that make bold red wines such as Napa and Mendoza.

Method 3. Blending Method

Far more uncommon, the blending method is reserved only for a tiny fraction of wine produced these days. However, in older times, it was more popular to mix a little red wine into a batch of white to make Rosé.

*Did you know? This wine style is labeled Rosé in French, Portuguese, and English-speaking countries. In Spanish, it is called "Rosado", and "Rosato" in Italian.

What Rosé Should I Drink?

At Empire Wine, we've devised this guide to styles of Rosé wine to ease your buying process.

Rosé is created when the juice of red wine is strained from its skins before it becomes too dark. Depending on which winemaking technique is used and more specifically, which grape variety is chosen, there is a Rosé style for every palate.

Here's a quick and insightful guide for you to pick your new favorite sunset wine! As a rule of thumb, there are four main styles of Rosé:

• Lean and Herbal Rosé
• Fruity Rosé
• Savory Rosé

• Sweet Rosé

• Lean and Herbal Rosé

Provence Rosé

Rosé from Provence is extremely trendy right now! Consumers all over the world love it for its fresh, crisp, and dry style. It’s also incredibly versatile for almost any food pairing - even a juicy burger will make a fantastic match!

• Fruity Rosé

Pinot Noir Rosé

Pinot Noir Rosé delivers a delicate and fruity wine, full of bright acidity and the subtle aromas of watermelon, raspberries, and strawberries. Often dry, Pinot Noir Rosé pairs amazingly well with fresh goat cheese salad and crab.

Grenache Rosé

Known to produce a brilliant ruby-red hue, Grenache-based Rosé displays notes of ripe strawberry, orange, and hibiscus. With moderately high acidity and a medium body, you'll want to serve this style cold to keep it zesty. Can you picture sipping it with Greek gyros and dill tzatziki?

Sangiovese Rosé

In the glass, Sangiovese Rosé is bright with a copper-red hint. In the nose, it exhibits fresh strawberries, green melon, roses, and yellow peach complemented by a bright acidity. Moroccan flavors go amazingly with this style.

Mourvèdre Rosé

With a pale coral hue, Mourvedre Rosé (mainly Bandol) is round and full-bodied compared to most Rosés. Mourvèdre is known to be expressive and floral. Grilled lamb, olives, and fresh pita pairs perfectly with the smoke and dried herb notes of these wines.

• Savory Rosé

Tempranillo Rosé

Rioja and other winemaking regions of Spain are leading the way with Tempranillo Rosé. Expect a pale pink hue, herbaceous notes of watermelon and strawberry, and meaty hints. Getting taco truck food? Grab a glass of Rioja.

Syrah and Cabernet Rosé

Typically made using the saignée method, Syrah and Cab Rosé have a deeper color and a bolder character, and typically include notes of white pepper, green olive, and cherry. Are you thinking of pairing one of these wines with pepperoni pizza? Absolutely!

• Sweet Rosé

Zinfandel Rosé (aka. White Zinfandel)Possibly the most famous Rosé in the U.S., this is made in an 'off-dry' style. It offers flavors of cotton candy, lemon, and green melon, and its moderately high acidity makes it an excellent match for Thai food.