The Allotment Guide to Rosé wines

The Allotment Guide to Rosé wines

Rosé has become a really popular choice during the summer months, establishing itself as a seasonal staple in recent years.

And this is borne out by the numbers with the market share of rosé doubling between 2016 and 2020, according to Drinks Ireland's Wine 2020 Market Report.

For those new to the world of rosé wines, here's a very a brief guide. In addition to shedding light on the winemaking process of rosé (including whether it is a blend of red and white grapes and whether it is always sweet), I've also put together a selection of exquisite rosés for you to explore.

What are the main components of rosé wine?

Rosé wine is crafted using dark-skinned grape varieties, with the color derived from the skins of the grapes. It is common to blend different grape varieties in rosé production, and popular choices include Pinot Noir, Grenache, and Syrah.

How is it produced?

The traditional method employed is known as maceration. The fermentation process for rosé starts similarly to that of red wine, but the grape skins are removed after a shorter duration. Merely a few hours can suffice to achieve the desired salmon pink hue, as well as delicate fruit aromas and flavours in rosé wines.

Do all rosés have the same color?

No, the world of rosé wine encompasses a diverse spectrum of shades, ranging from the faintest salmon pink to richer orange tones. The color primarily depends on the duration of contact between the wine and the grape skins.

Where are the finest rosés created?

While quality rosé wines can be found worldwide, from Italy to America, the wine is particularly associated with the picturesque region of Provence in southern France.

Can rosés be paired with food?

Absolutely! A well-selected rosé complements all sorts of dishes such as salads, grilled vegetables, and seafood.