Rosé Wine :: Pink Drink 101

You’ve heard the phrase “Rosé all day!” (probably whilst sitting next to a very enthusiastic brunch crew). The phrase can also be found on graphic t-shirts, a variety of accessories and on labels of wine. The pink drink became a pop culture phenomenon in 2014 (when, apparently, a shortage of rosé in The Hamptons caused an uprising). According to Vine Pair, the export of rosé wine from Provence, France to the U.S. notably spiked 29 percent from 2013 to 2014.

Some people attribute the rise of rosé‘s popularity to celebrity endorsement, the movie “A Good Year” (with Russel Crowe - takes place in Provence), it’s photogenic nature and it’s crisp summertime-friendly taste. But did you know that pink wines used to be frowned upon in the upper echelons of the wine tasting community? GASP. It’s true.

Although rosé has been a historically accolade-laden libation in southern Europe, the art of rosé wine making didn’t initially translate to the United States. Pink wine was a result of either poor wine making or the product of leftover / unwanted grapes. Vineyards would create their version of rosé to be a cheap sell, high in residual sugars.

In the 1970s, like all great inventions, a slightly sweet white Zinfandel was produced by Sutter Home (we all know the name) by chance. Sutter Home decided to mass produce the white Zin and it sold like hotcakes. Celebrities started to create their own lines of white Zin + rosé, and eventually the trickle-down phenomenon crowned rosé the drink of the summer season.

Let’s break it down, shall we?

PRODUCTION

Rosé wines can be produced in three ways. Maceration, Saignée and Blending. The Maceration method occurs when the red grape skins are removed from the juice after resting for a short period of time. This process is most common in France. The Saignée method is when some of the red wine is allocated to making rosé. This process lends itself to fewer barrels of production, most common in the California wine region. The Blending method takes place when wine makers combine red and white wines. This method is typically frowned upon, UNLESS you’re working with champagne.

FLAVOR

The flavors of rosé typically include red fruit, citrus, melon, and floral notes.

VARIETALS

Some main varieties of rosé include Grenache, Pinot Noir, Sangiovese, Syrah. The different grape varietals can effect the coloring (think bright light pink to a more red-ish pink) and the flavor (crisp citrus notes to dark cherry + melon). However, if you’re drinking a Texas rosé from Grape Creek, they make their rosé out of Malbec! The Malbec rose is definitely more red in color with notes of plum and watermelon (a full flavor profile).

PARINGS

Depending on the grape varietal, rosé can pair with a variety of dishes. Anything ranging from charcuterie, vegetarian inspired dishes, salmon and chicken dishes. FUN FACT: Most restaurants adjust their rose inventories during the spring + summer months to accommodate the popularity of the warmer weather wine.

I fell down a rosé research rabbit hole and discovered all sorts of interesting information. Although rosé has its roots in Medieval History, it’s rise to popularity in America has been fairly recent. The creation of rosé is complex, like all wines, with a wide variety of flavors to satisfy any pallet. Cheers and salud to fine (pink) summer wines.