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Rosé wine is the easiest to produce of wines, perhaps that is the reason this wine can get snobbish reactions from wine connoisseurs. A common wine preference for wine-starters, what should be remembered is that there is a good and bad version of everything. These are the rules of picking a good rosé.

Hue of the Wine

Rosé is made in a similar way to red wine. Red grapes are lightly crushed and the depth of the hue of the wine depends on the duration the skins of the grape are left in its juice. Tannic characteristics also deepen with the hue of rosé. Look at the colour of your wine and use it to gauge the flavour depth you wish to indulge in.


Production Regions

The fact that rosé is easy to produce makes it a wine that is produced in all regions of the world. That, I suppose gives it its worldly status. The world’s largest producers are Italy (known as rosato), France, Spain (known as rosado) and the United States. Exceptional rosé comes from Uruguay, Germany and Australia. Most rosé are blends and its most common grape partners are Shiraz and Pinot Noir.


Wine Age

As the ageing process does not affect the wine, keeping it for the future is pointless. You will rarely encounter a bottle of rosé that is 3 years old on sale and if you do, do not buy it. With rosé, the finest vintage is the freshest vintage. This fact should also stop you from spending too much on a bottle of ‘aged’ rosé.

Dry VS Sweet

The best choice is dry. Dry rosé is fresh and acidic. Sugar is also not used in dry wine and the sugar tends to hide aromas and flavours of wine. It is sweet rosé that attributes to the negative connotations associated with rosé wines. European rosé blends tend to be the driest and you can use this as a gauge when selecting your wine.


The Safest Bet

A rosé from France is a sure selection. The best rosé comes the Provence region of France. Known for its salmon pink hues and hints of strawberries and citrus, it is a beautiful vintage. Some of the Names associated with Provence rosé are Cassis, Bandol, Coteaux Varois and Côtes de Provence. A second contender would be Spanish rosé. It is a wonderful accompaniment to meat as it is bolder and darker than its French cousin.


PAIRING ROSÈ: The Perfect All Rounder

Rosé is indeed an all-rounder. It has light tones that range over a broad spectrum are perfect for barbecues and picnics. Rosé compliments light food exceptionally, especially when chilled well before serving. It is also the perfect ‘chill down’ wine and appears regularly in wine cocktails not only due to its flavour notes but its inexpensive buying price and the fact that it plays well with fruity and fizzy substances. The absolute perfect backbone to a punch, here is the quickest recipe for a hot lazy day.


Basil and Lemonade Rosé Punch

  • 2 large basil leaves, roughly torn
  • 1 lemon wedge
  • 5 ounces rosé wine
  • 1 ounce citrus vodka (plain vodka would do as well)
  • Ice

 Place basil and lemon in a glass and muddle well. Fill glass with ice, then add rose and citrus vodka. Stir.

Serves 1