Rose wine

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Rosé wines are popular with both connoisseurs and occasional wine drinkers due to their versatility and appealing flavour profile. Their charm lies in the combination of the fresh lightness of a white wine and the fruity notes of a red wine. The colour palette of rosé wines ranges from delicate salmon pink to deep raspberry red, which is due to the different production methods and grape varieties used. Most rosé wines are sold in 75 cl bottles, which allows consumers to compare the quantity and price per 100 cl.

Rosé wine is made from red grapes, with only brief contact with the skins, which are responsible for the colour. This is how the characteristic colour of rosé is achieved, which lies somewhere between the intense tones of a red wine and the clarity of a white wine. These wines can be both dry and slightly sweet, depending on the grape variety, region and style of the producer.

Rosé wine is not a modern invention, but can be traced back to ancient times. Even then, a clarified red wine known as vinum clarum was enthusiastically consumed. In France, there was the clairet, a lighter-coloured wine from Bordeaux that is considered the forerunner of today's rosé. Rosé wine was officially mentioned for the first time in 1860, when the French scientist Jules Guyot was commissioned by Napoléon III to technically distinguish rosé and red wine.

Rosé experienced a major boom in the 1930s, when the French travelled to Provence for their summer holidays and enjoyed the wine there. Nevertheless, rosé wine largely disappeared from the scene after the phylloxera crisis and was long considered inferior. It was only at the turn of the millennium that it experienced a revival, particularly on the Côte d'Azur, where stars such as Brad Pitt and Angelina Jolie made rosé socially acceptable.

Today, 2.57 billion litres of rosé are produced worldwide, and the wine has established itself as a high-quality product. Numerous rosé wines receive high ratings, and the trend towards these fresh, fruity wines shows no signs of ending.

Grape varieties for rosé wines

Pinot Noir and Syrah

Pinot Noir is an elegant grape variety that is particularly used in cooler regions such as Burgundy and Germany. Rosé wines made from Pinot Noir are characterised by a light colour and delicate aromas of red berries, cherries and rose petals. They are often light, subtle and provide unforgettable moments of pleasure in a glass.

Syrah is a powerful grape variety that gives rosé wines a deeper colour and more intense aromas. These wines often have notes of dark berries, plums and spices, accompanied by a pronounced acidity. Syrah is often used in rosé wines from the Rhône Valley, where it lends a robust and complex character.

Grenache, Mourvèdre and Tibouren

Grenache is one of the most important grape varieties for rosé wine production, particularly in Provence and Spain. The wines are often fruity with aromas of strawberry, raspberry and watermelon, accompanied by a pleasant spiciness. Grenache-based rosé wines are known for their versatility and are often enjoyed as light summer wines.

Mourvèdre is another important grape variety in rosé wine production, especially in the south of France. This grape gives the wine a strong structure and complex aromas of dark fruits, herbs and sometimes earthy notes. Rosé wines with Mourvèdre are often fuller-bodied and go well with savoury dishes.

Tibouren is a rare grape variety found mainly in Provence. It is often used in traditional rosé wines, giving them a delicate colour and aromas of red berries, herbs and flowers. Tibouren-based rosé wines are often light and elegant, ideal for enjoying on warm summer days.

Touriga Nacional and Touriga Franca

These two Portuguese grape varieties are best known for making red wine, especially Port, but they are also used in rosé wines. Touriga Nacional brings powerful aromas of violet, blackcurrant and spice to the wine, while Touriga Franca provides freshness and structure. Together they produce intense and aromatic rosé wines with a deep colour.

Primitivo

Primitivo, also known as Zinfandel in the United States, is a powerful grape variety that is widely grown in Italy, particularly in Puglia. Rosé wines made from Primitivo are rich in aromas of red fruits, spices and sometimes a slight peppery note. These wines are often a little heavier and go well with grilled meat or spicy dishes.

Important rosé wine regions

Rosé wines are produced in many wine regions around the world, with each region developing its own style and character. Rosé wines are made from different grapes and offer a wide range of flavours influenced by growing regions such as Provence in France. Here are some of the most important regions for rosé wines.

Provence, France

Provence is undoubtedly the most famous region for rosé wines and is considered the home of the classic rosé. Wines from this region are often light in colour, light and refreshing with aromas of red berries, citrus fruits and a hint of herbs. Provence is known for its traditional method of production and the use of grape varieties such as Grenache, Syrah and Tibouren.

Tavel, France

Tavel, an appellation in the Rhône Valley, is unique in that it produces only rosé wines. Tavel rosés are fuller-bodied, darker and often slightly higher in alcohol than typical Provence rosés. They offer intense aromas of red fruits, spices and a pronounced minerality. These wines are known for their ageing potential and go well with spicy and savoury dishes.

Sardinia, Italy

On the Italian island of Sardinia, rosé wines are often made from native grape varieties such as Cannonau (Grenache) and Carignano (Carignan). Sardinian rosés are intense, fruity and sometimes slightly salty, which is due to the proximity to the sea. These wines go extremely well with seafood and Mediterranean dishes.

Spain: Rioja and Navarra

Spain is a major producer of rosé wines, particularly in the Rioja and Navarra regions. Here, rosés are often made from the Garnacha, Tempranillo and Bobal grape varieties. The wines are typically fruity, spicy and offer a good balance of acidity and fruit. Spanish rosados are diverse, ranging from light, summery wines to more robust, structured varieties.

Ticino and Valais, Switzerland

Ticino, the southernmost region of Switzerland, is known for its Merlot wines, but also produces excellent rosés. These rosés are often fruity with aromas of strawberries and cherries, accompanied by a lively acidity. The Ticino rosés are particularly refreshing and are ideal as an aperitif or to accompany light dishes. The Valais is Switzerland's largest wine-growing region and is known for its excellent rosé wines. Great rosé wines with a fresh and elegant style are pressed here from the Pinot Noir grape.

The Dôle Blanche is also a special type of wine. This Valais speciality is made from the same red wine grapes as the Dôle, i.e. at least 51% Pinot Noir and Gamay, but without macerating the grapes. Instead, the wine is pressed directly to produce a white wine. It combines the charm and freshness of a white wine with the substance of a red wine in a unique way, forming a bridge between the two types of wine. Despite the grape varieties used, this wine is classified as a white wine by law, which means that it does not have to bear the name Oeil-de-Perdrix, which is defined for Valais rosé wines.

How rosé wine is made

There are a number of different ways to make rosé wine. The method chosen by the winemaker influences not only the colour, but also the taste, intensity and structure of the wine.

Maceration

During fermentation, colour, fruit flavours and tannins are extracted from the grape skin and pulp, with the grape juice acting as a solvent. This process is called maceration or maceration time.

When producing rosé wine, maceration only lasts a short time, often only a few hours or even minutes. The duration depends on the style of wine to be obtained. The longer the contact with the grape skins, the more colouring is extracted, resulting in a darker and more flavourful wine. After maceration, the rosé wine is pressed and fermented like a white wine.

Direct pressing

In direct pressing, the red grapes are pressed immediately after harvesting, as in white wine production. The juice has only minimal contact with the grape skins, resulting in a very light, almost pale rosé wine. This method is particularly common in Provence, the home of the most famous rosé wines. The resulting wines are light, refreshing and subtly elegant.

The bleeding method

The bleeding method, also known as ‘bloodletting’, is one of the most traditional methods of producing rosé wines. This involves taking a portion of the must during red wine production before the fermentation process is fully completed. This ‘bleeding’ juice has only brief contact with the skins of the red grapes, which gives it its delicate colour. This method is often used with high-quality red wines to increase their concentration, and the resulting rosé wine is characterised by an intense fruitiness and a stronger structure.

The blending method

The blending method is less common and is mainly used in regions such as Champagne to produce sparkling rosé wines. In this process, a small amount of red wine is added to the white wine to achieve the desired colour and aromas. Although this method is not very common in Europe and is not permitted by law in Switzerland, it is occasionally used in some regions, particularly in Spain for rosé wines.

Rosé wines by the glass: colour, taste and intensity

Rosé wines offer an impressive range of colours, flavours and intensities. The colour of a rosé wine ranges from pale salmon pink to intense raspberry red, depending on the grape variety used and the length of skin contact. These wines are known for their fruitiness, with typical aromas of berries, citrus fruits and sometimes floral notes.

The taste of a rosé wine can range from light and refreshing to full-bodied and robust. Wines from cooler regions tend to have higher acidity and more delicate flavours, while those from warmer climates often have more intense fruit flavours and a softer texture. The intensity of a rosé wine is also influenced by the grape variety and the maturation process. Some rosé wines, especially those aged in wooden barrels, can develop a complex structure and deeper aromas.

Major rosé wine producers

Some wineries and producers have built an international reputation on their outstanding rosé wines.

Domaines Ott, Domaine Tempier and Château d'Esclans

Domaines Ott is one of the most famous wineries in Provence and specialises in the production of high-quality rosé wines. Domaines Ott's wines are known for their elegance, freshness and complex aromas. They regularly receive high ratings and are among the best rosé wines in the world.

Château d'Esclans, also located in Provence, is famous for its rosé wine ‘Whispering Angel’, which has been a great success worldwide. The winery also produces other excellent rosés that are known for their clarity, finesse and versatility. Château d'Esclans wines have received numerous international awards and set the standard for rosé wines.

Domaine Tempier is a traditional winery in Bandol in the south of France and is known for its characterful rosé wines. These wines are stronger and more structured than many other rosés and are ideal for laying down. Domaine Tempier rosé wines have gained worldwide recognition and are highly sought after by connoisseurs.

Bodegas Muga

Bodegas Muga is a renowned winery from the Rioja region in Spain, known for its high-quality wines, including rosados. The rosé wines from Bodegas Muga are characterised by their intense fruitiness, balance and elegant structure.

Sardinian rosé wines and Luca Maroni

Luca Maroni, a highly regarded Italian wine critic, has repeatedly given Sardinian rosé wines high ratings. The Sardinian rosés, especially those made from Cannonau, have impressed with their intensity and depth and are now internationally recognised. Luca Maroni's awards are a sign of the outstanding quality of these wines and have contributed to the growing popularity of Sardinian rosé wines.

How to serve rosé wine

Rosé wine, regardless of vintage, is best served at a temperature of 8-12°C. It should be served in a glass with a wide, flat base and a narrow opening. Rosé wine should be served in a glass with a wide, flat base and a narrow opening. This glass allows you to fully enjoy the aromas of the wine.

Rosé wine and food

Rosé wines are ideal for aperitifs because they are light and refreshing and prepare the palate for the meal to come. They go very well with light dishes such as salads, antipasti or summery starters. Particularly dry rosé wines from Provence or Spain are perfect for this purpose.

Rosé wines go very well with fish and seafood. A rosé made from Grenache or Syrah, for example, goes perfectly with grilled fish, mussels or prawns. The wine's fresh acidity highlights the flavours of the seafood and ensures a well-balanced taste experience.

Sparkling rosé wines are a wonderful choice for special occasions, creating a festive atmosphere while being both refreshing and elegant. Rosé Champagnes or sparkling wines from the Franciacorta region (the latter is significantly more attractive in price than a Champagne, by the way) are ideal as an aperitif or to accompany fine starters and light main courses. These wines combine the freshness of a sparkling wine with the fruity aromas of a rosé, offering an extraordinary taste experience.

Frequently asked questions about rosé wine

Is a rosé a red wine?

Rosé, also known as rosato, can be considered a lighter version of a red wine. Both wines get their colour from the grape skins, since the colouring agents are found there and not in the pulp.

What is the difference between white wine and rosé wine?

While white wine is made exclusively from white grape varieties such as Chardonnay, Riesling, Clairette or Gewürztraminer, rosé wine is mainly made from red grape varieties such as Cinsault, Grenache, Gamay or Pinot Noir.

What is rosé wine?

What exactly is rosé? Rosé wine, or simply rosé, is made from red wine grapes. The flesh of red wine grapes is colourless, similar to white wine grapes. The characteristic colour of rosé comes from the red colour pigments contained in the skins of red wine grapes.