By Daenna Van Mulligen
Of course calling a wine pink, as we do with rosé, is often an inaccurate descriptor. Rosé wines can be found in a rainbow of medium-coloured hues that range from pale salmon and copper to blushing pink, cherry blossom, pastel ruby and even cranberry. Unfortunately, these varying shades of pink can often be misleading as to how dry, how structured, how simple or elegant the wine may be - until it passes your lips.
(Scroll down for recommended rosé wines to try.)
The world is in love with pink, and, with the current popularity of rosé, there are many to choose from. There is literally a style to suit every palate and every occasion. Gone are the days when the only rosés you would see on the shelves were sweetened, confected versions that, although still very popular, gave pink wine a bad rap.
Those blush or white Zinfandel wines became extremely popular in the 1970s and 1980s. California's famous red Zinfandel grapes were often used to make pale coloured, sugary wines, which made clever use of a surplus of red grapes at a time when consumers preferred drinking white. This is not to completely dismiss these still popular, lower alcohol and affordable styles – many people appreciate more approachable sipping wines with a touch of sweetness when the sun is blazing. But, when you desire something a little more toothsome, something with structure – a chic wine that is dry and extremely food-friendly – there are plenty of rosés to fit that bill too.
Which grape is rosé made from?
The beauty of rosé wines is that they can be made from an endless variety of red grapes and you can be fairly certain every country that makes wine makes pink wine. You will discover rosés made from a multitude of red grape varieties in France, including Gamay, Grenache, Mourvèdre, Cinsault, Syrah and Pinot Noir. In Argentina, it is common to find richly hued rosé wines made from Malbec. And it is quite usual to discover the use of Merlot, Cabernet Franc, Carménère, Sangiovese, Tempranillo or Baga in pink wines from Australia, Canada, Chile, Italy, Spain and Portugal.
Where does a pink wine get its colour?
Although different methods can be used, typically pink wines acquire their colour after pressing, when the clear juice inside of the grape is exposed to the coloured skin that surrounds it. The depth of colour that the final wine will achieve is based on the amount of time those red skins are left in contact with the juice. Pale rosés may have a mere two hours of maceration, while richly coloured, vibrant versions may macerate for much longer. The winemaker, who may be trying to achieve a style with more tannin and structure or a delicate style with finesse, chooses to do so with skin contact. You will often hear the term saignée or "bleeding" in reference to the production of rosé wines. This is simply a method of draining the now pink juice away from the skins after a period of steeping or maceration.
The type of grape and the depth of pigment (or colour) in its skin will also affect the final shade and fragrance of the wine, as all grapes have different skin thicknesses, aromas and tint.
The production of traditional method (méthode traditionnelle) sparkling rosé wines, such as those from Champagne, can differ slightly, as the finished red wine is often added to white wine to achieve the level of colour desired for the cuvée.
Perfectly Pink
Good rosé may be the perfect all-purpose wine. Just ask those who live in Provence in the south of France, where pink is king. It will have the constitution of a light-bodied red and the vibrant acidity of a crisp white. It will not overpower with potent fruit, tooth-staining tint or dominant oak.
Some sweetness is fine – especially if you are serving it with exotically spiced dishes such as Thai green curry. Some tannin is fine too, mainly if you are pairing the wine with heartier meat or fish dishes. The advantage of pink wine is its versatility. It can be a simple patio sipper, an early aperitif or brunch alternative to Prosecco, a crisp starter with salad niçoise the perfect partner to roast turkey and chicken dinners or an epiphany with cedar-planked salmon. Simply find the style that satisfies your mood or suits your food.
So there you have it, a summary of the wonders of pink wine. The next time your only-drinks-red-wine dining companion refuses to share in your indulgence of girly pinkness, tell him or her not to be ridiculous. After all, the wine is actually the product of red grapes.
Try these recommended rosé wines available in BC Liquor Stores:
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Made from Gamay with a splash of Pinot Noir, this tasty rosé offers tart, red fruit, watermelon and spiced cedar aromas. It’s tangy and fresh with some impressive structure and refreshing pink grapefruit flavours.
a blend of Pinot, Gamay, merlot and shiraz this wonderfully engaging rosé is cranberry red in colour with aromas of sour cherry, spice, strawberry and watermelon. the dry entry is balanced by a hint of sweetness and bright acidity, with flavours of red berries, clove and licorice on the palate leading to a fresh, crisp finish.
This is a sweet, spritzy treat that will pair well with light fruit desserts or cheese plates. It has typical Moscato aromas – loads of honey, apricots white raisins and orange blossoms. Fine bubbles and crisp acidity help cleanse the palate of sweetness.
A pretty salmony-pink in colour, this rosé is a tonguein-cheek nod to the famed Châteauneuf-du-Pape appellation in the Rhône. It is floral, delicate and quite dry – there are some berry and stone fruits flavours here with a finely spiced, citrus peel finish.
This solid, go-to, dry rosé is made from Grenache, Cinsault and Syrah. It has a lovely pastel ruby hue and is fresh and floral with wild red berries, cedar and maraschino cherry aromas. There are wonderful savoury components here too and it’s full on the palate, with a mouth-watering finish.
