An introduction to rosé
Rosé has often had a bit of a bad rep. Growing up the only rosé I seemed to come across was sickly sweet, synthetic, cheap, and nasty. It wasn’t until my mid-20s, I hit my turning point: drinking rosé from Provence, France.
Rosé can be made with any white or red grapes. However, grapes like grenache and syrah are common, due to where its made.
Like with orange wine
, rosé grapes have some skin contact
during the winemaking process. This means the skins are left in rather than removed like with white wine. With red grapes, this process lasts weeks, with rosé it’s usually between two and 20 hours. This imparts the infamous pink colour.
Broadly, the darker the colour, the more fruit flavours and body that will be in the wine. Buy a light and a dark display from the same region and taste side by side to see what you prefer.
The traditional and most recognise rosé region is Provence, France, so I’d start there. Most supermarkets have one decent Provencal for under a tenner. If you’re near an Aldi, check out the Exquisite Touraine.