Rosé Wine: Best Food Pairings for This Refreshing Wine -

Rosé wine is crisp and oh so refreshing and is a popular wine choice during the summer months. One fun way to quench your summer thirst is with a vibrant and fruit-forward glass of rosé. Made with red wine grapes such as the popular varietals Grenache, Pinot Noir, Cabernet Sauvignon or Franc, Sangiovese etc., this pink-hued wine is produced all over the globe. However, when it comes to selecting a rosé wine, some considerations should be kept in mind.

Below, we will guide you through the various rosé wine production methods, different styles of rosé wine, and which dishes are best paired with this delightful wine.

Understanding Rosé Wine Production Methods

Rosé wine has many faces and is more interesting than one might think. Winemakers use various production methods when making rosé wine and knowing the difference between them can make a difference when determining which style you prefer more. There are four main production methods used: limited skin maceration, the “saignée method”, blending, and direct pressing.

Limited Skin Maceration

Limited skin maceration is the most popular method used by winemakers during the production of rosé wine. As you may already know, maceration or skin contact after crushing is essential for all wine, except for white wine. The juice and grape skins are left to soak (macerate) until a suitable colour is achieved for the final product.

For rosé wine, the grape skins and juice come into contact for a few hours, typically between 12 and 24 hours. Both the colour and aroma intensity are heavily influenced by the length of the maceration. This is why rosé wines can vary in colour as well, spanning from light blush pink to bright deeper pink. Once maceration is complete, the juice is drawn off the grape skins and the fermentation process begins.

Saignée Method

Also referred to as the ‘bleeding’ method, the saignée method is often used in the regions of Bordeaux and Burgundy.

Originally, this method was used as a way of concentrating red wine. Winemakers would vinify a red wine to standard and then during the maceration process would remove some juice. The ‘bled’ or removed juice is then separately used to produce rosé wine. Rosé wine produced using the saignée method can often be a lot richer in style.

Blending

Using the blending method in the production of rosé wines is somewhat controversial, especially in the European Union. The blending of rosé wine involves the mixing of white and red wine post-fermentation which is strictly prohibited, except in the Champagne region. The production of rosé Champagne is not only allowed but often encouraged.

In some New World regions, however, many winemakers have used the blending method for making rosé since they operate with less strict winemaking rules. Rosé wines produced in the New World using the blending method can vary in style considerably and are typically not considered premium wine.

Direct Pressing

Direct pressing is quite similar to that of limited skin maceration. However, the one difference is that this method resembles the method used to make white wine. Instead of allowing the skins and juice to come into contact for a lengthy period, however short, direct pressing involves the grapes being pressed straight away to remove the skins.

This method of rosé wine production results in the lightest coloured rosés of all. The pigment of the grape skins will still give the juice a pinkish hue but it is much more subtle than that of the limited skin maceration method. While flavours can vary greatly, rosé wines made using the direct pressing method often offer vibrant and simple citrusy notes and hints of strawberry.

Understanding the Different Styles of Rosé

The styles of this refreshing wine can vary greatly depending on the red grape varietal used and the region that they came from. Below, we look at a selection of the most notable styles of rosé wine.

Grenache rosé: With its thin skin and tight clusters is perfect for the hot, dry climates. It can produce roses that are juicy and fruit forward offering notes of strawberry, hibiscus, orange and allspice. With a moderate acidity level and a medium body, this style is the perfect bbq pairing.
Sangiovese rosé: An indigenous grape from Italy, this dry rosé wine is copper-red and offers hints of fresh strawberries, green melon, roses and yellow peach complemented by quenching acidity. This style is also known for its food-friendliness and dry finish on the palate.

Tempranillo rosé: A Tempranillo rosé from Spain is both fruity and meaty at the same time. This dry rosé offers red fruity notes such as cherry, strawberry and watermelon as well herbaceous and meaty notes.

Cabernet Sauvignon rosé: A Cabernet Sauvignon rosé wine typically uses the saignée method during production. This results in a ruby-red wine that is similar to red wine in flavour profile. Offering notes of black currant, cherry or strawberry jam, spice, and this style is much more savoury and dense in aromatics.

Pinot Noir rosé: Another thin skin grape and finicky to grow but has pronounced and vibrant aromatics. This style of rosé is delicately fruity and offers subtle notes of cherry, raspberry, wet earth and baking spice. With bright and high acid, Pinot Noir rosé is often noted as crisp and refined.

As you can see there is a variety as well as some differences when it comes to rosé wine and winemakers can adjust style based on the grape used and the winemaking method selected for production.

The Best Dishes to Pair With Rosé Wine This Summer

Now that you understand the various production methods and styles of this wine, you’ll be better equipped to make an ideal pairing for your chosen rosé. The good news is that this wine is known for being food-friendly. Due to the fruit-forward nature of these wines, the ideal food pairings are simple dishes such as summer salads and light cheeses, but more complex dishes such as a hearty, Moroccan-style spiced curry can be paired with deeper more complex rosé wines.

Here are some of our favourite rosé wine pairings:

Appetizers: Charcuterie boards are the perfect way to greet guests for a night for wining and dining. The fat from cured meats cuts through the high acid of many dry rosé wines. Also, rosés complement light cheeses such as tangy, creamy goat cheese and also pairs deliciously with fried calamari or shrimp as well. While a medium-bodied rosé with fruity notes is ideal for pairing with creamier, heavier cheeses such as brie or camembert.

First course: If pairing with a summer salad, choose a rosé from Provence that is light and crisp. The light flavours of summer salad pair perfectly with the crisp freshness of the wine. For light seafood-based starters, consider pairing with Pinot Noir rosé from Loire or Burgundy.

Main course: Moroccan, Thai, and Indian-inspired dishes are best paired with a full-bodied, fruity rosé such as Grenache that is not completely dry, but with a bit of residual sugar. Bold and bursting with fruit flavour, this pairing is robust enough to contrast the spiciness of curries or the richness of barbecues.

Dessert: A extra dry rosé (a rosé with some sugar content) is an excellent dessert wine. Enjoy by itself or paired with berries and whipped cream, strawberry cheesecake, shortbread and lemon bars. Due to this wine’s fruity notes and sweetness, it acts as a classic accompaniment for fruity, creamy desserts.

Order Rosé Wine Online From The Small Winemakers Collection

At The Small Winemakers Collection, we have a selection of rosés. The Domaine Comptoir des Grenaches Jardin d’Eté Rose 2020 is a beautiful blend of Grenache and Cinsault from the Laungedoc region. This light-bodied rosé has notes of spring flowers and strawberries – ideal for pairing with salads or grilled fish.

Looking for something more robust? The Azzoni Rosato Lupetta 2020 is a medium-bodied rosé from the Marche region in Italy. Offering a brilliant fuchsia colour, you can expect notes of cherries, dried rosemary, and crushed strawberries on the palate. Best paired with Italian-inspired dishes such as mushroom tagliatelle or a margarita pizza.