Complete Guide to Rose Wine

The Rise of Rose

Rose has transformed from an afterthought to one of wine’s most popular categories. What was once considered simple summer sipper now includes serious, age-worthy wines.

How Rose Gets Its Color

Rose is made from red grapes with limited skin contact:

Direct Press (Provence Style)

Grapes are pressed immediately, giving minimal color contact. Results in pale, delicate wines.

Saignee (Bleeding) Method

Juice is “bled off” from red wine fermentation early. Deeper color, more body.

Blending

Mixing red and white wine - only legal in Champagne for rose production.

Rose Styles Around the World

Provence, France

The benchmark: Pale salmon color, bone-dry, minerally. Grenache, Cinsault, Mourvedre.

Spain (Rosado)

Deeper pink, fruit-forward. Often from Garnacha or Tempranillo.

California

Range from pale to deep pink. Often made from Pinot Noir or Grenache.

Tavel, France

The exception - serious, age-worthy rose with deeper color and structure.

Tasting Rose

Appearance

Ranges from barely-there pink to deep salmon. Color doesn’t indicate quality.

Aromas

Fresh strawberry, raspberry, citrus, watermelon, herbs

Palate

Typically dry with bright acidity. Light to medium body.

Serving Rose

• Temperature: 45-50°F (cold but not icy)
• When: Year-round, but especially spring/summer
• Drink young: Most rose is best within 1-2 years

Food Pairing

Rose’s versatility makes it a sommelier favorite:

• Mediterranean cuisine
• Grilled fish and seafood
• Charcuterie and cheese boards
• Salads and light fare
• Even spicy foods

Beyond Summer

While rose excels on warm days, don’t limit yourself. Its acidity and fruit make it food-friendly year-round.

Discover Rose with Sommo

Use Sommo to explore rose wines from around the world and find styles that match your taste.