We all love Rosé, with more Australians than ever enjoying the pink tipple, but did you know that pale Rosé isn’t necessary drier and that it’s not made by mixing red and white wine?
We have debunked some of the most common Rosé myths, so you can look like the smartest person in the room next time you are enjoying a glass!
The colour doesn’t impact the taste
Did you think that you prefer the pale coloured Rosés due to their crispness? Think again, because the colour of Rosé wine is not an indication of its sweetness levels – some of the driest Rosés can be hot pink in colour! Rosé gets its colour from the red grape skins which have no impact on the taste. The longer that the skins are left in contact with the juice, the more intense the colour of the final wine.
Rosé is not made by mixing white and red wine
It is very rare for Rosé to be made by mixing white and red wine – in fact, in France, this method is forbidden by law, except when it comes to Champagne. The majority of Rosé wines are made with red wine grapes using the skin contact method. The grape skins that give red wine that beautiful colour only spends a short time with the juice when making rosé, so the colour of the final wine is pink!
Rosé is not a new style of wine
Although Rosé feels very trendy at the moment – can we get a #yeswayrosé? – it’s actually one of the oldest styles of wine. It is believed that many of the earliest red wines actually looked more like Rosé than red wine. This is because many of the winemaking methods, including harder pressing and longer maceration times that helps red grape skins impart more colour, were not used back in the day.
Rosé is not for keeping
Despite the high acidity in Rosé, it is not a wine made for cellaring, so enjoy it young and fresh. The newer the vintage, the better and fresher!
Aussie Rosés are not sweet
The best Rosé wines in the world are thought to come from France, where they tend to be bone dry with flavours like cherry, musk or spice. Aussie Rosé is traditionally more berrylicious with strawberry and raspberry aromas, but due to the popularity of French Rosé, more Aussie Rosés are being made in that typical, French dry and savoury style. The rise of domestic, dry Rosé is a win for consumers as they are affordable and of great quality!
It’s not just a summer drink!
Although Rosé sales spike in spring and summer, more wine lovers are discovering what a great tipple it is to enjoy all year round. Rosé pairs perfectly with seafood, Asian cuisine and spicy dishes, so it’s a really versatile food wine.