What grape varieties are behind the rosé?

About the rosé wines...
There is a difference between Old World rosé and New World rosé; the Old World style is very much associated with tradition and terroir, so the production methods remain the same from generation to generation.

Sweet, elegant and tannic, Old World rosé wines come from countries such as Bulgaria, Croatia, Cyprus, Armenia, Georgia, Austria, Poland, France, Spain and Italy.

Much more unpredictable due to the experimental nature of the winemaking process, New World rosé wines come from countries such as the United States, Australia, India, China, New Zealand, Argentina, Chile and South Africa. There, winegrowers often have more freedom to experiment with grape varieties.

How are rosé wines made?
There are three main methods of making rosé wine :

The traditional method
This consists of crushing the grapes for a period of two to three days in order to separate the skin (which gives the rosé its colour) from the grape and the wine.

The colour of the rosé also comes from the skins of the grapes, but through this method, the vats of lightly crushed red grapes are "bled" after one day, so that the free-run juice produces a rosé wine.

The method of blending red and white wine
This method is used in the Champagne region and is generally prohibited elsewhere.

Whatever the method used, the main grape varieties used to make rosé remain Grenache, Cinsault, Pinot Noir and Sangiovese (widespread in Italy but also found in Corsica!).


The main grape varieties of rosé

Generally found in the Rhone Valley, Provence and Spain, Grenache is recognizable by its powerful, rich and fruity style. Giving birth to rosé wines with strawberry and spice aromas, it goes perfectly with summer salads or grilled vegetable dishes, especially if accompanied by seafood.

Coming from the Languedoc and Southern Rhône, Cinsault is full of floral and summer berry flavours. It gives birth to aromatic and powerful rosé wines, which go particularly well with "pre-dinner" bites, such as a dish of charcuterie or crostinis garnished with smoked salmon pâté.

Pinot Noir
Reigning supreme in the Loire Valley as well as in some New World countries such as New Zealand, Pinot Noir brings a delicate, elegant and refined style to rosé wine. Its cherry, strawberry and lemon zest flavours are the perfect accompaniment to a fresh salmon steak or a ham salad.

Used in the production of Corsican rosé, Sangiovese is full of aromas of red berries, citrus fruits and spices. This grape variety produces pale, interesting and very convivial wines, which go perfectly with a caprese salad, olives with herbs, or even a chicken or fish curry.

Food and rosé wine pairings
A glass of fresh rosé is delicious on its own but goes even better with food, especially fish, grilled meat or vegetables. It is fearless with tomatoes, fresh herbs, garlic, chilli, salad dressings and even eggs. He loves the outdoors and is irresistibly friendly. Full-bodied styles can go well with roasts, grilled meat and fish, while non-dry rosés are remarkably good with lightly spiced food and cheese platters. Sweeter rosés can accompany pastries or fruit tarts.