rosés

Rosés are wines with pink or pale red colors produced from red grape varieties. The pink hue arises when grape skins contact the juice only briefly during fermentation, or through a short period of skin contact, direct pressing, or a controlled saignée method. In most wine regions, rosé is not made by blending red and white wines, though blending has historical usage in some areas.

Production styles vary. Direct pressing yields very pale rosés with light tannins; saignée rosés are made by removing a portion of juice from fermenting red must, concentrating the remaining red wine and producing rosé; short maceration results in intermediate color and body. Provence in France is renowned for pale, dry rosés; other notable regions include the Loire Valley, Languedoc, and the Rhône. Rosés are also produced in Spain (rosado), Italy (rosato), and many New World regions, from varieties such as Grenache, Pinot Noir, Sangiovese, Tempranillo, and Mourvèdre.

Flavors typically emphasize red berries such as strawberry and raspberry, along with citrus, herbs, and floral notes. Styles range from bone-dry to off-dry and even slightly sweet in some regions; acidity is usually bright, contributing to their versatility with food. They are generally intended for early consumption, though some well-made examples can age modestly.

Chill to about 7–12°C before serving. Common pairings include salads, seafood and grilled vegetables, light poultry dishes, tapas, and soft cheeses. Rosés reflect a broad spectrum of winemaking traditions and climate conditions, and they are produced in many regions around the world.