Rosé Wines

Rosé is the star of summer, perfect for drinks with friends and barbecues. But this light, refreshing wine has much more to offer than you might think: when made well, some rosés can rival reds or whites.

How is rosé wine made?

Rosé is made from red grapes, but with limited maceration—just enough to give the juice a pink hue. The length of contact with the skins affects the color:

• Light rosé: short maceration, a light and fresh wine.

• Deep rosé: longer maceration, more structured wine.

There are several techniques:

• Press-run rosés: rapid pressing after a short maceration to produce a clear wine.

• Blow-down (or maceration) rosés: Red wine that is still fermenting is “bled off” to produce a more aromatic and structured rosé.

• Rosé champagnes: red wine is added to white wine to create rosé bubbles.

Rosé grape varieties

Grape varieties influence the color and taste: Grenache, Syrah, Cinsault, Cabernet Franc, Gamay, Pinot Noir, and sometimes blends. Each variety brings its own character: freshness, fruitiness, elegance, or a touch of tannin, depending on the style of rosé.

Regions and appellations

Provence is, of course, the star of rosé: Bandol, Coteaux d’Aix-en-Provence, Côte de Provence. But rosé can be found everywhere: Crémants rosés from Burgundy, Bordeaux rosé, Rosé de Loire, Marsannay in Burgundy… Each region brings its own unique touch.

Food and rosé wine pairings

Rosé is very versatile:

• Summer salads, vegetables, and fruits: light, refreshing rosés.

• White meats and grilled dishes: slightly tannic macerated rosés.

• Fruit-based desserts: fruity rosés with a touch of sweetness.

• Rosé champagnes: perfect as an aperitif or with fine dining.

At Les Grappes, we offer a wide selection of French and international rosés, so that everyone can find the perfect rosé for them—from the lightest to the most full-bodied, and from the fruitiest to the most aromatic.