All About Rosé: What is it, Favorite Food Pairings, Different Styles

All About Rosé: What is it, Favorite Food Pairings, Different Styles

Currently trying to stay cool while NYC collectively melts into a puddle. It's been a rough summer but we are almost to the end! I cannot wait for cooler temps. The days even start to feel a little slower and less rushed when the seasons change. It'll be here soon.

In other news, we're back with another episode of Drunk Wine School! Sound and light are still on the fritz a bit but I promise we really get it together with our next video, which will be coming out very soon (like, a few days soon).

This week's episode is all about rosé. I, for one, used to have a very very strict NO rosé policy - it was not allowed in our apartment when I was living in Hermosa (sorry, roomie! I deprived us.) Thankfully, I have seen the light and realized there is some really great rosé out there. It all doesn't taste like sugar water!

So, if you're on the fence about rosé or just want to learn more about summer's unofficial drink of choice, watch the video below. And as the saying goes, subscribe, like, share, and give this video a thumbs up if you found it helpful. :)


Rosé is made with the same grapes that are used to make red wine. It gets its color from the skins of those black grapes. There are four different methods used to make rosé but the short version is that the skins of black grapes are left in contact with the juice to extract color. The amount of time juice is left in contact with the skin determines the color at the end of the process - shorter time on skins creates a light, delicate color whereas longer periods of contact create deeper colors.


There are so many styles of rosés and most of them are not sweet! Rosé from Provence, France is going to be light, mineral, with tart fruits, and bright acidity often made from blends near or on the coast. Medium bodied rosé is typically made with Malbec, Cabernet Sauvignon, Pinot Noir, etc. These tend to come from regions such as Argentina, Australia, California, and Germany. These wines are going to have a little more structure. Look to the Bandol, France or parts of California for full bodied rosés.

!HOT TIP! — The color of a rosé does not correlate to the dryness or sweetness levels of the wine. The color has to do with the types of grapes being used as well as the amount of time they are left in contact with the juice. A darker rosé does not necessarily mean that a wine is going to be sweeter or heavier than a lighter rosé. They are just completely different grapes.


Provence, France is the birthplace of Rosé. In the 19th century, tourism began to grow and the rosé wines of the Cotê d’Azur in Southern France started to become increasingly popular, being viewed as a symbol of summer, chicness, and leisure.

Rosé hit the US markets in the 1980s when Sutter Home made lemonade out of lemons. When a wine they were producing didn’t come out the way they planned and they needed to add more sugar to finish fermentation, they instead decided Sutter Home White Zinfandel. Americans LOVED it.

By the 1990’s, most consumers were drinking “blush wine” aka White Zin - the very sweet, inexpensive pink juice that came in jugs and boxes. Fast forward to early 2000’s and the American palate begins to change, moving away towards a drier, crisper style. Year after year rosé sales continue to grow and it seems we cannot escape this pink drink come summertime.


Our favorite topic - food! What’s great about rosé is that it is super food friendly and there is a rosé for just about everything. You get the bright acidity of a white wine with some of the structure and characteristics of a red wine, making rosé the perfect food companion. Pasta with a really fresh tomato sauce, salads, any appetizer, fried wontons, fried chicken, lobster, any seafood really, salmon, jamón…again, pretty much everything.


While rosé has become the official drink of summer, we are all for drinking it all year. In relation to food, there are more medium to fuller bodied rosés out there that can take you through winter and match up with those heartier foods. Even if you aren’t going to be drinking rosé with food, these bolder styles are perfect as we transition into fall and winter months. Definitely don’t limit rosé just to summer!


Fleur de Mer Rosé from Provence, France

Dogma Rosé from Burgenland, Austria

Fuchs und Haus Rosé Pétillant Naturel from Austria

Stein Rosé from the Mosel in Germany

Are you a fan of rosé or is it just not for you?



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