Rosé Wines: Complete 2025 Guide

Welcome to our Wine Chronicle! Today, we’re going to focus on the famous type of wine, "le rosé."

How is Vin Rosé produced?

No, rosé is not a mix of white wine and red wine. Rosé can be made in two different ways: by pressing or by bleeding.

The rosé produced by pressing:



The pressing method uses the same vinification technique as white wine. It involves pressing the grapes directly, along with the juice, skin, and pulp. The aim is to minimise the amount of time the juice comes into contact with the skin, preventing the pigment from transferring from the skin to the juice. This is why the wine has a beautiful pink colour. The flavour is delicate, with notes of yellow fruits, flowers, and citrus.

The rosé produced by bleeding:



To make rosé by bleeding, the vinification technique used for red wine is applied, involving maturation and fermentation where the skin and juice remain in contact. However, the rosé stays in maceration for a shorter period than red wine. Both rosé and red wine are vinified in the same vat. The winegrower removes the rosé once the vat reaches the desired colour, and the remainder continues its maceration to produce red wine.

Rosé Grape Varieties

The choice of grape variety significantly influences the character of rosé wines. Some popular varieties include:

  • Grenache: Often used in Provence, it produces light, fruity rosés.
  • Cinsault: Adds finesse and aromatic complexity.
  • Syrah: Contributes structure and red fruit flavors.
  • Mourvèdre: Adds body and spicy notes.
  • Cabernet Sauvignon: Used in Bordeaux rosés, it provides structure and berry flavors.
  • Pinot Noir: Common in cooler regions, it creates elegant, light-bodied rosés.

France as the leader in Rosé production

France is undoubtedly the world leader in rosé production and consumption. While Provence remains the benchmark for rosé, a wide variety of styles are produced across the country.

Here's an overview of the different rosé-producing regions in France:

Provence

Provence is the bastion of French rosé, with 90% of its production dedicated to this color. Provence rosés are generally pale, light, and fragrant, made primarily from Grenache, Cinsault, Syrah, and sometimes Cabernet Sauvignon or Mourvèdre. Although some are criticized for lacking character, many estates produce high-quality rosés that reflect their terroir.

  • Côtes de Provence: The largest and most well-known appellation.
  • Bandol: Rosés are more full-bodied and structured, with a high proportion of Mourvèdre (minimum 20%).
  • Bellet: Uses indigenous varieties like Braquet and Folle Noire.


Languedoc-Roussillon

The second major rosé-producing region in France, Languedoc-Roussillon offers wines that are generally more colorful and powerful than those from Provence.

The main varieties are:

  • Languedoc: Grenache, Cinsault, Syrah, Mourvèdre.
  • Roussillon: Carignan, Syrah, Mourvèdre.


Other Regions:

  • Loire: Light and fresh rosés, often based on Cabernet Franc or Grolleau.
  • Bordeaux: Elegant rosés, primarily made from Cabernet Sauvignon and Merlot.
  • Burgundy: Delicate rosés based on Pinot Noir.


AFS staff advice: Combining food and wine

  • Pale Rosés: Suitable for aperitifs, seafood, and light Provençal dishes.
  • Full-bodied Rosés: Pair well with grilled meats, Mediterranean cuisine, and spicy dishes.

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