What Exactly is Rosé Wine?
Rosé is neither a red wine nor a white wine, but exists in its own special category. The distinctive pink color that defines rosé can range from the palest salmon to deep raspberry hues, depending on how it's made and which grapes are used. Despite common misconceptions, quality rosé is not simply a mixture of red and white wines (though this method is used in some cases, particularly with sparkling rosés).
The color in rosé comes from limited contact with red grape skins. While white wine is typically made by pressing the juice away from the skins immediately, and red wine ferments with extended skin contact, rosé walks the middle path. This brief skin contact—ranging from a few hours to a couple of days—gives rosé its characteristic color and subtle tannins, while maintaining bright acidity and fruit-forward characteristics.
How Rosé Wine is Made
There are three primary methods used to produce rosé wine, each resulting in different flavor profiles and characteristics:
1. The Maceration Method
The most common approach to making rosé involves crushing red grapes and allowing the juice to macerate (soak) with the skins for a short period. The winemaker carefully monitors this process, pressing the juice off the skins when the desired color is achieved. This method allows for precise control over the wine's final color and tannic structure.
2. The Saignée Method
Saignée (pronounced "sohn-yay"), meaning "to bleed" in French, is a technique where some juice is "bled" off during the early stages of making red wine. This removed juice, which has had minimal skin contact, is then fermented separately as rosé. Wines made this way often have deeper color and more structure than those made by direct maceration.
3. The Blending Method
Though less common for still wines (and actually forbidden in many European wine regions), some rosés are made by blending a small amount of red wine into white wine. This method is primarily used in the production of rosé Champagne and other sparkling rosés, where precision and consistency are paramount.
Read more about sparkling wine and Champagne on our blog here.
Regional Styles of Rosé
Like any wine, rosé reflects the place where it's made, showcasing regional character and winemaking traditions.
Provence: The Gold Standard
Provence in southern France is widely regarded as the spiritual home of rosé. Known for their pale salmon color, Provençal rosés typically feature delicate aromas of red berries, citrus, and subtle herbs. These wines are bone-dry, crisp, and refreshing—perfect for warm afternoons on our Asheville patios.
Spain: Bold and Beautiful
Spanish rosados, particularly those from regions like Navarra and Rioja, tend to offer more intense fruit flavors and deeper color than their French counterparts. Made primarily from Garnacha (Grenache) and Tempranillo, these wines often show notes of strawberry, watermelon, and spice.
Italy: Versatile and Food-Friendly
Italian rosatos vary widely depending on the region and grape varieties used. From the light, cherry-scented rosatos of Bardolino to the deeper, more structured rosés of Sicily made from Nero d'Avola, Italian pink wines are designed with food pairing in mind.
New World Expressions
The United States, Australia, Chile, and other New World wine regions have embraced rosé production, often creating fruit-forward styles with vibrant color and pronounced aromatics. These wines frequently showcase the characteristics of the specific grape varieties used, rather than adhering to traditional regional styles.
Tasting and Appreciating Rosé
What makes rosé special is its remarkable versatility and approachability. Here are the key elements to consider when tasting rosé:
1. Color
The color of rosé can tell you a lot about what to expect in your glass:
- Pale salmon or onion skin: Typically indicates a Provençal style, likely to be bone-dry and subtle
- Medium pink: Often shows more red fruit character and may have slightly more body
- Deep pink to light red: May indicate more extraction, fuller body, or possibly some residual sweetness
2. Aromas and Flavors
Rosé wines offer a fascinating array of aromas and flavors:
- Fruits: Strawberry, raspberry, watermelon, cherry, grapefruit, and peach
- Flowers: Rose petal, violet, and white flowers
- Herbs and Spices: White pepper, herbs de Provence, and subtle spice notes
- Mineral Elements: Wet stone, saline notes (especially in coastal regions)
3. Structure
Rosé can vary considerably in its structural components:
- Acidity: Generally high, contributing to rosé's refreshing character
- Body: Most are light to medium-bodied, though some can be quite substantial
- Tannins: Usually gentle but perceptible, especially in darker rosés
- Finish: Often crisp and clean, with lingering fruit impressions
Perfect Pairings: Food and Rosé
One of rosé's greatest strengths is its food-pairing versatility. Here's how to make the most of this adaptable wine:
Classic Mediterranean Cuisine
Rosé shines with the foods of the Mediterranean basin—the very places where rosé traditions run deepest. Consider pairing with:
- Niçoise salad
- Grilled seafood with herbs
- Mediterranean tapas and mezze
- Fresh goat cheese
- Bouillabaisse or other fish stews
Summer Fare
When the temperature rises in Asheville, reach for rosé to complement:
- Watermelon and feta salad
- Charcuterie boards
- Grilled chicken
- Fresh tomato dishes
- Light pasta primavera
Year-Round Pairings
Don't relegate rosé to summer alone—these wines work beautifully throughout the year with:
- Thanksgiving turkey and cranberry sauce
- Holiday ham
- Asian cuisine, particularly dishes with slight spice
- Roasted vegetables
- Pizza night
Serving and Enjoying Rosé
To get the most from your rosé experience, keep these tips in mind:
Temperature Matters
Serve rosé properly chilled but not ice-cold—around 45-55°F (7-13°C) is ideal for most styles. Too cold, and you'll miss the delicate aromas and flavors; too warm, and the wine may seem flabby or alcoholic.
Glassware Considerations
While specialized rosé glasses exist, any white wine glass with a slightly tapered bowl will serve beautifully. The important thing is to allow enough room for the aromas to develop while maintaining a cool temperature.
Freshness is Key
Most rosés are meant to be enjoyed young and fresh. While there are exceptions (some premium rosés from Bandol in Provence, for example, can age wonderfully), the vast majority should be consumed within a year or two of release to appreciate their vibrant fruit character.
Metro Wines' Approach to Rosé
At Metro Wines, we believe in offering "big shop selection with small shop service." Our team of knowledgeable sommeliers, including Director of Education Andy Hale, can guide you to the perfect rosé based on your preferences and planned occasion.
When you visit our shop on Charlotte Street, you'll find a carefully curated selection of rosés from around the world. Whether you're looking for a classic Provençal style, a robust Spanish rosado, or an innovative American interpretation, our team can help you navigate the options and find something that perfectly suits your taste.
As John Kerr, our co-owner, often says, "Wine is about community, family, and friends," and few wines bring people together quite like a well-chosen bottle of rosé.
Frequently Asked Questions About Rosé
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Are all rosé wines sweet?
No, this is a common misconception. While some rosés do contain residual sugar, the majority of quality rosés—particularly those from Provence, Spain, and Italy—are completely dry. If you're looking for a bone-dry rosé, just ask one of our sommeliers, and they'll point you in the right direction.
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Is rosé just a summer wine?
Absolutely not! While rosé is certainly refreshing during warm weather, its versatility makes it appropriate year-round. Some fuller-bodied rosés even pair beautifully with fall and winter cuisine. At Metro Wines, we proudly stock excellent rosés throughout all seasons.
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How long can I keep a bottle of rosé?
Most rosés are designed to be consumed young and fresh, ideally within 1-2 years of their vintage date. There are exceptions—some structured rosés from regions like Bandol can age for several years—but in general, rosé is not a wine for long-term cellaring. When in doubt, check with one of our knowledgeable staff.
If you are interested in developing your wine cellar, discover how to take advantage of our wine cellar no-obligation/no-consultation fee expert advice on here.
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What grapes are used to make rosé?
Rosé can be made from almost any red grape variety. Common varieties include Grenache, Syrah, Cinsault, Mourvèdre, Tempranillo, Sangiovese, Pinot Noir, and Cabernet Sauvignon. Each grape imparts its own character to the final wine.
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How should I store opened rosé?
Once opened, rosé should be recorked and refrigerated. Most rosés will stay fresh for 3-5 days if properly stored. A vacuum wine preserver can help extend this window slightly, but rosé is generally best enjoyed relatively quickly after opening.
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What food should I avoid pairing with rosé?
While rosé is remarkably versatile, extremely rich, heavy dishes (like beef stew or game meats with strong sauces) can overwhelm the delicate character of most rosés. Very spicy foods can also be challenging, though some fuller-bodied rosés can handle moderate spice.
Explore the World of Rosé at Metro Wines
We invite you to visit Metro Wines at 169 Charlotte Street in Asheville to discover our selection of exceptional rosés. Whether you're a rosé enthusiast or just beginning to explore this wonderful wine category, our team is ready to help you find something special.
For more information about our wine selection or to inquire about a specific rosé, please contact us or check out our events page for upcoming tastings and educational opportunities.
Visit us today, and let's raise a glass of rosé together!