Rosé Wine


The popularity of rosé wine is increasing. Barely heard of twenty years ago, a Nielsen report in 2015 said that rosé sales were growing ten times faster than overall table wine sales.


Rosé wine can be created in a variety of ways. The most common is maceration: - where red grape skins rest in the juice for a shorter period of time than if red wine was being created. The winemaker removes the skins when the perfect colour is reached. The second is the ‘bled’ method. Here, juice is bled off during the fi rst few hours of making a red wine and placed in a new vat to make rosé. Very rarely and usually only when creating sparkling wines a blending method is used where red wine is added to a vat of white wine.


The primary fl avours of rosé wine are red fruit, fl owers, citrus, and melon with a green crunchy fl avour in the fi nish similar to rhubarb or celery. The exact fl avour depends on the types of grapes used. Rosés can vary from dry to sweet.


All of the mainstream brands have Rosé versions. For something special, seek out award winners like; Lindauer Special Reserve NV New Zealand, Château Salettes, Bandol 2014, Barefoot White Zinfandel or Gusbourne of Kent’s 2011 Brut Rosé


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