Wine has a language all of its own, and the deeper you venture into varieties and winemaking, the more expansive your vocabulary becomes. Just like learning a second language, proficiency grows as you are exposed to immersive conversations and regional accents.
When it comes to rosé, some people judge it only with their eyes. This is a mistake, because the language of wine consists of sight, smell, taste and finish.
Common Myths About Rosé
Myth #1: Rosé is only for summer. A glass of chilled red, white or rosé can all work beautifully in warm weather. In the cooler months, a rosé with longer time on skins can pair well with meat, fish and cheese, while sweeter rosé can be enjoyed with cheese or dessert.
Myth #2: Pale means good. Colour reflects grape variety and origin; it is not an indicator of quality. Earlier harvesting, less skin contact and gentle pressing can create a lighter colour. Riper grapes and longer skin contact can create darker pinks that are just as valid, often with more body.
Myth #3: Rosé is basic. Rosé styles range from simple to complex. Complexity can come from low yields, blending, old vines, longer ageing or the careful use of oak.
Myth #4: Rosé must be consumed young. Most rosé retains freshness for two to three years, and some improve as flavours open up and secondary notes emerge.
Myth #5: Rosé lacks vintage variation. Frost, drought, fire, hail and heat all influence rosé, just as they influence other wines.
Myth #6: Rosé is just for women. Are we really still gendering wine?
Rosé: Three Ways
The first method is direct press. Red grapes are harvested earlier than they would be for red wine, chilled to prevent excessive colour pickup, then gently pressed and fermented. At Weathercraft, we pick fruit earlier, when it is not as high in alcohol, and press it gently in whole bunches.
The second method is saignée, French for “to bleed”. This uses a portion of red-tinged juice from a tank intended for red wine. It is widely used in Australia and can produce darker, bolder rosé with higher alcohol and tannin.
The third method is blending, which combines red wine with white wine. To me, this is not rosé at all. Australia lacks strict regulation around this, but the situation is very different in places such as France.
The Rise of Premium Rosé
Premium rosé has helped change the category, bringing more complex styles to the market. The best rosé wines can be rich with fruit intensity — strawberry, cherry, peach and pomegranate — while still brimming with fresh acidity.
Rather than drinking rosé straight from the fridge, its optimal temperature is around 12 degrees Celsius. Let it sit for a few minutes before enjoying it.
To Ice, or Not to Ice?
For many people, adding ice to wine is the ultimate faux pas. While it is true that ice will melt and dilute your wine, the bottom line is that you are entitled to drink your wine any way you choose, so long as it makes you happy.
If you cannot bring yourself to add ice, keep a few grapes in the freezer and add them to your glass when you want a quick chill. The question of chill is not exclusive to whites or rosé either. Reds can benefit from 20 minutes in the fridge in warm weather.
The Final Word
My advice is to stay open-minded about the cheerful language of rosé. Its contemporary, crisp beauty may surprise you, and your wine vocabulary will be richer for it.