Sparkling Rosé and Everything You Need to Know About Rosé Wine

What is rosé wine?

Rosé is a pink wine made from red grapes. The pink colour comes from brief contact between the grape juice and the grape skins, which hold the pigment. The longer the skin contact, the deeper the colour, and winemakers control it precisely.

Rosé is made all over the world, from Provence and the Rhône in France to Spain, Italy, the United States and Australia. It is made as still wine, sparkling wine and sweet or off-dry wine, so the word on its own tells you little about style.

How is rosé made?

There are three main methods. In direct press, red grapes are crushed and pressed quickly so only a little colour is extracted. In maceration, the juice stays in contact with skins for a few hours before pressing. In saignée (“bleeding”), some pink juice is run off early from a red wine fermentation, which concentrates the red and gives a bonus rosé.

Blending red and white wine is generally not allowed in quality still rosé. Champagne is a famous exception, where blending still red wine into white base wine is permitted. Laurent-Perrier’s Cuvée Rosé is made by maceration instead, which is rare and prized.

Is rosé wine dry or sweet?

It can be either. Provence-style rosé is pale, bone-dry and crisp, with flavours of strawberry, citrus and herbs. Many New World and Portuguese rosés are fruitier and off-dry. White Zinfandel and Moscato rosé are noticeably sweet.

The colour is not a reliable guide. Look at the tasting notes, region and style on the label, or search for “dry rosé” if you want crisp and savoury. Cruse Rosé Dry is an example of a dry style, while Mateus Rosé, the famous Portuguese flask-shaped bottle, is off-dry and lightly fizzy.

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What is sparkling rosé?

Sparkling rosé combines the fruit of rosé with bubbles. It is made by the traditional method, with a second fermentation in the bottle as in Champagne, or by the tank method, as in many Prosecco-style wines. It tastes of red berries, with crisp acidity and a creamy mousse.

It is a popular choice for celebrations, brunch and gifting. Chandon Sparkling Rosé comes from Domaine Chandon in Australia’s Yarra Valley, Moët Rosé Impérial is a Champagne, and Laurent-Perrier Cuvée Rosé is one of the most famous Champagne rosés.

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What food goes with rosé?

Rosé is one of the most food-friendly wines. Dry rosé suits salads, grilled seafood, charcuterie, Mediterranean dishes and light curries. Fuller rosés match barbecue chicken and pork, and sparkling rosé works with sushi, canapés and fried food.

It is also the classic wine for hot weather and long lunches, because it is refreshing and light but has more body than many whites.

How should you serve rosé?

Serve rosé well chilled, at 8 to 10 degrees. Take it out of the fridge a few minutes before pouring if it is very cold. Use a white wine glass for still rosé and a flute or tulip glass for sparkling.

Most rosé is made to be enjoyed within one to two years of the vintage, because freshness is the point. Store unopened bottles in a cool, dark place, and refrigerate opened bottles with a stopper for two to three days. Compare with other styles in our white wine guide.

How do you choose and buy rosé?

Decide the occasion first. For a picnic or barbecue, choose a dry still rosé. For celebrations, choose a sparkling rosé. For casual sipping, a fruity off-dry rosé is easy to enjoy. Check the vintage and drink the latest one you can find.

See the full range in our rosé wine collection. Buyers must be 18 or over, and standard drinks are shown on every label.

Which regions are famous for rosé?

Provence in France is the benchmark for pale, dry rosé from Grenache, Cinsault and Syrah. Tavel, in the Rhône Valley, makes deeper, fuller rosé. Spain produces rosado, often from Garnacha in Navarra, and Italy’s rosato ranges from light to robust.

In Australia, McLaren Vale, the Barossa and Victorian regions make rosé from Grenache, Shiraz, Sangiovese and other grapes. Each region shows a different style, from delicate and savoury to bold and fruity.

How do you make rosé drinks for summer?

A rosé spritz is simple: rosé, soda water and ice, with berries or a slice of citrus. Frosé is frozen rosé blended into a slushy. Sangria rosada uses rosé, brandy, fruit and a splash of lemonade, and a rosé and lemonade jug suits parties.

Use a dry, crisp rosé for mixed drinks, and keep the expensive bottles for sipping. For more refreshing ideas, see our guide to ready-to-drink premixes.

What are the common rosé myths?

Rosé is not just for summer: it suits food year-round. Rosé is not always sweet: many of the best are bone-dry. Rosé is not made by mixing red and white wine in most regions. And darker colour does not mean sweeter or lower quality: it reflects grape variety and skin contact.

Finally, not all rosé should be drunk young. Some richer rosés, and sparkling rosé Champagne, can age for years.

How do you pair rosé with food in more detail?

Pale, dry rosé suits seafood salads, grilled prawns, Niçoise salad and goat’s cheese. Medium-bodied rosé suits barbecued chicken, pork and Mediterranean vegetables. Darker, fruitier rosé suits pizza, burgers and lightly spiced dishes. Sparkling rosé is excellent with canapés, sushi and fried food.

Because rosé combines the freshness of white wine with some red-wine structure, it is a safe choice when guests are eating different dishes. If you want a more refreshing, lower-alcohol option, try a rosé spritz. For other summer drinks, see Australian craft cider.