Around the world with rosé; Three delicious pinks for summer

Plus; tips on how to navigate the wine aisle from a Master of Wine

Rosé has stepped out of summer and is now enjoying year-round popularity, thanks in part to the aspirational brands coming out of Provence, and growing interest in the subtleties and differences of Rosé wine.

But how much do you know about your favourite pink wine, and how do you navigate the wall of pink wines at your local supermarket? Master of Wine, David Gill, has some insights that might help.

“Rosé isn’t really “pink”.  It is “white-wine-with-attitude” says David. “Rosé happens when the skins of red grapes touch wine for a short time only. Whereas some red wines ferment for weeks at a time on red grape skins, rosé wines are usually stained red for just a few hours.”

“With four main production methods and using a wide variety of grapes, the possibilities are endless for rosé, and it can be produced in any wine producing county or region from France, Spain and Italy in the Old World to New World vineyards in South Africa, Chile, the USA and Australia. From the pale, blush rosé wines of Provence, the bolder rosados of Rioja and the lush, sweet and bright-pink Zinfandels of California, Rosé wines are diverse and conjure up the feeling of sunnier days, whatever the weather or location.

“Rosé comes in many depths of colour and flavour, not to mention sweetness or origin. However, there are some hot spots for rosé, with several regions capturing the attention of pink wine lovers.”

David’s go-to recommendations from the top rosé wine regions:

FRANCE- BARTON & GUESTIER TOURMALINE CÔTES DE PROVENCE ROSÉ

The Barton & Guestier Tourmaline Côtes De Provence Rosé (£23.99 for a magnum, Waitrose) is bone dry with lovely floral, citrus, pear, peach and red berry notes.   It’s a great example of a pink from Provence; the home of French rosé.

These wines tend to be very pale, very dry and stoney with a mineral style. The main grape varieties used in the production of these rosé wines are Grenache, Mourvèdre, Cinsaut, Carignan, Syrah and Cabernet.

Serve: Chilled with a poached salmon salad

SPAIN – BARON DE LEY ROSADO DE LAGRIMA

The Baron De Ley Rosado De Lagrima (£10.50, Asda) from Rioja, Spain, is an elegant, dry pale rosado with delicate aroma of white flowers and strawberries, and a fresh, dry palate.

Using typically Spanish grape varieties such as Garnacha and Tempranillo, Spanish rosé – called Rosado – tends to be dry, pale but fruity and very delicious.  Although red and white wines rein in Spain, Rosado’s are gaining popularity and recognition in the UK.

Serve: With grilled fish or Asian foods

AUSTRALIA – THE HIDDEN SEA ROSÉ

The Hidden Sea Rosé (£8.75, Asda) from the Limestone Coast in South Australia has a nose of strawberries and cream and a background of freshly cut roses.   Australia offers increasingly the very pale, dry rosés, but their best are slightly darker and lush.

Aussie rosés are made using a wide variety of red grapes, including Cabernet Sauvignon, Pinot Noir, Shiraz, Grenache, Sangiovese, Tempranillo and Cinsault.  South Australia has some cooler climate areas which produce some very interesting styles with incredible flavours.

Serve: With chargrilled prawns or chicken on the BBQ

David adds “If you prefer a sweeter style of rosé, look for Zinfandel from California, USA. The region’s signature grape makes rosé that’s perfect for anyone with a super sweet tooth. Mid pink with delicious balancing acidity, these wines can certainly pack a flavourful punch.  The Zinfandel grape is black skinned and can also be known as Primitivo in Italy.   Pair them with fruit salads topped with cream or serve well chilled with plenty of ice for summer.”

Tips for navigating the rosé wine aisle by David Gill MW:

• Check out the colour – Rosé comes in many depths of colour, which can give an indication of flavour – the riper and sweeter styles are often darker, with the very dry rosé wines blush or pale salmon pink.
• Consider your occasion – what will you be drinking your rosé with and where? If you’re looking for food matches, do a little research; delicate poached salmon salads or seabass go well with the crisp, drier Provence rosés, more robust flavours or spicy foods may require fruitier rosés with strawberry and raspberry flavours. Sweet foods will need sweeter rosés.
• Take note of the label – terms such as “dry”, “fruity”, “crisp” “minerality” or “floral” should give you some ideas of the flavours in the bottle.
• Chilling makes all the difference – when you get home, chill your rosé for 4 hours in the fridge before serving. Alternatively, lob a couple of ice cubes in your glass – particularly refreshing on a hot day.