How to choose the right rosé wine? All our tips

The Rosé Season is Here!

Terraces, barbecues, gourmet meals, salads, pizzas, picnics with friends, etc.: there are countless opportunities to uncork a beautiful bottle of rosé. The rosé season is open! Terraces, barbecues, gourmet meals, picnics with friends, and more: the occasions to enjoy a lovely bottle of rosé are many. As a true symbol of the French art of living, rosé wine represents 15% of our wine production, placing France at the top of global production for this pale-colored nectar.

While rosé is inevitably associated with the sweetness of Provence, the richness of French rosé production is propelled by numerous regions. Different grape varieties, appellations, and methods offer a wide range of rosé wines. Among the many opportunities to enjoy a good rosé and the diverse range of rosés available, how should one choose a rosé wine? Today, we provide some advises insights to help you understand and select the right rosé.

What is a rosé wine?

A rosé wine is a still wine made from black grapes with white juice through a specific winemaking process. Contrary to popular belief, it is not a blend of red and white wine (except in the special case of rosé Champagne). The color of rosé comes solely from limited contact between the grape skins and the juice during the maceration phase.

While rosé wine is often associated with summer and convivial moments, it actually offers a wide range of profiles depending on the production method, the wine region, and the grape varieties used.

Differences Between Rosé Wines

First, it's important to understand the different types of rosé and the nuances behind them. Contrary to popular belief, the quality of a rosé is not judged solely by its color or appellation. Rosé wine is made from red grapes with white juice. The aromatic profile and color of a rosé result from a delicate balance in the maceration method of these grapes. During maceration, grapes release aromas, color pigments, and tannins into the juice. The longer the maceration and the more pigment and tannin in the grape, the closer the wine will resemble a red wine. Conversely, shorter fermentation results in a lighter wine with delicate aromas.

The methods of making rosé

There are three main winemaking methods for rosé: the saignée method, direct pressing, and blending. Each one influences the color, aroma, and structure of the wine.

• Rosé de pressurage (direct pressing) is obtained by pressing black grapes immediately after harvest. This method produces very pale, delicate, and fruity wines, such as those from Provence.
• Rosé de saignée is made by “bleeding off” a portion of the juice from a vat of red wine early in fermentation. The longer skin contact gives the wine deeper color, more structure, and intensity. This method is common in the Loire Valley and the Tavel AOC.
• The blending method (mixing red and white wines) is forbidden in France for still wines but remains the standard method for making rosé Champagne.

The winemaking method directly influences a rosé’s texture, acidity, aromatic concentration, and ageing potential.

The role of grape varieties in rosé wines

The first key to understanding a rosé is the grape variety used. While maceration duration significantly affects the final wine, it is primarily a multiplier of the pigment and tannin content of the grape variety. Rosés are usually made from grapes with thin, lightly colored skins. Common examples include Cinsault (in Provence), Gamay (in Beaujolais), or Pinot Noir (in Burgundy, Alsace, Champagne). The advantage of these grape varieties is that even a relatively long extraction will produce a pale rosé. This allows time for aromas to be extracted into the juice, resulting in flavorful rosés with an elegant hue. More concentrated grape varieties, such as Syrah and Grenache Noir (in the Rhône Valley), Malbec (Côt in the South-West), and Merlot (in Bordeaux), naturally produce more colored wines. The most common grape varieties for rosé are Grenache, Cinsault, and Pinot Noir.

The grape variety used plays a key role in determining both color and aroma. The most common are Grenache, Cinsault, Syrah, Cabernet Sauvignon, Gamay, Merlot, and Pinot Noir.

• In Provence and Languedoc, Cinsault, Grenache, and Mourvèdre create pale, floral, and delicate wines.
• In the Rhône Valley, Grenache, Syrah, and Cinsault produce fruitier and spicier rosés.
• The AOC Cabernet d’Anjou, made from Cabernet Franc and Cabernet Sauvignon, offers sweeter, more indulgent wines with notes of strawberry and candy.
• Pinot Noir Rosé, especially from Alsace or Burgundy, is known for its elegance, finesse, and aromas of small red berries.

The color of rosé wine: pale or dark?

The grape variety, terroir, and methods specific to each appellation contribute to the wide range of colors and flavors that rosés offer.

Light-colored rosé

A light-colored rosé indicates a wine that is light, aromatic, low in tannins, and alcohol. These rosés are often intended for young consumption.

This is often the case with Provence rosés (Cinsault) and those from Northern France (Pinot Noir). They often come from short macerations or bleeding processes and lightly colored grapes. Their aromatic profile is light, fruity, and floral.

Dark-colored rosé

However, rosés can also be darker, even orange in hue. These wines result from longer fermentations, barrel aging, and/or more pigmented grape varieties. This is often the case with Bordeaux rosés (Clairet, made from Merlot), Rhône Valley rosés (Tavel, made from Grenache), or iconic Champagne rosés (rosé des Riceys, made from Pinot Noir).

The main rosé appellations

The concept of appellation now makes more sense. Grape varieties are distributed (with some exceptions) fairly unevenly across terroirs, and the methods used are relatively uniform according to the appellations. Four major rosé appellations stand out:

Rosé wines from Provence

Provence Rosé : Generally light and made from Cinsault. These rosés are light, summery, and offer fruity and floral notes.. The Côtes de Provence appellation produces fresh, floral, and elegant wines, the perfect summer companions. The vineyards bask in sunshine but benefit from maritime influences that ensure balance and finesse.

Notable appellations include:

• Les Baux-de-Provence, known for many gourmet organic wines;
• AOC Côtes de Provence, offering both light and fruity rosés;
• AOC Bandol, producing structured, characterful rosés.

Rosé wines from Languedoc and the Rhône Valley

Rhône Valley and Languedoc Rosé: Darker and usually made from Grenache. These rosés are more fruit-forward (raspberry, blackcurrant), sometimes with spice and pepper notes. Languedoc and the Rhône Valley offer a great diversity of rosé wines, often more powerful and spicy than those of Provence. In Languedoc, rosés are typically made from Grenache Noir, Syrah, and Cinsault, offering excellent value for money. Renowned producers such as Gérard Bertrand have helped elevate the region with modern, accessible cuvées.

Age-worthy rosés: Tavel and Rosé des Riceys

If you’re looking for rosés with ageing potential, turn to:

• Rosé des Riceys : A northern rosé made from Pinot Noir with relatively long maceration. These are age-worthy, gastronomic rosés with unique notes of fruit and vanilla almond, with grenadine and bergamot. Rosé des Riceys, a rare rosé AOC from Champagne.
• Tavel Rosé: From the Rhône Valley and known for its aging potential. They are floral, with red fruit and stone fruit notes often highlighted by fresh almond notes.
• Some Bordeaux Clairet wines also offer structured rosés that can age two to three years. These are true gastronomic rosés, best served at 10-12°C, pairing beautifully with white meats, Mediterranean or Asian dishes, and aged cheeses.

Which Rosé for Which Occasion?

The ideal rosé also depends on when you plan to drink it, aperitif, meal, barbecue, or fine dining, each occasion calls for a different style. Choosing a rosé is always a matter of personal preference and taste. Generally, a light rosé pairs wonderfully with appetizers, fish, and seafood. They are served chilled and bring their lightness and minerality to summer and festive occasions.

For an aperitif or casual gathering

For an aperitif, choose a light, crisp, and fruity rosé. Côtes de Provence rosés are always a safe bet. Their pale color, freshness, and citrus or red berry aromas make them perfect for starting a meal among friends. You might also opt for a Cabernet d’Anjou, softer and slightly sweet, ideal for pleasing all palates. It pairs well with tapas, fresh cheese toasts, or appetizer skewers.

For a meal or barbecue

For dining, especially barbecues, go for a more structured rosé with body and persistence. Rosés from Languedoc or the Rhône Valley (such as AOC Ventoux) are excellent with grilled meats, marinated skewers, or spicy dishes. A darker Bordeaux Clairet, more tannic than a classic rosé yet retaining freshness, also works well with smoked meats, homemade burgers, or grilled vegetables. Darker rosés with a more powerful profile are better suited for meals, particularly to accompany grilled dishes in summer. More gastronomic, they offer interesting pairings, and their subtle tannins enhance these summer dishes.

For a gourmet dinner

If you're looking for a rosé to keep for a few years, these more structured rosés are preferable. Their tannins and aromatic structure allow them to age well in the cellar. For special occasions or refined dinners, choose an age-worthy or gastronomic rosé. The standout appellations here are AOC Tavel and AOC Rosé des Riceys. The latter, made from Champagne’s Pinot Noir, is among the most prestigious, revealing unique notes of bergamot, stewed red fruits, and fresh almond.

How to store and serve rosé wine

Rosé is generally best enjoyed young, though structured rosé de saignée wines can age for two to five years. Store them away from light, at a constant temperature (12-14°C), and horizontally if sealed with a cork.

Ideal serving temperatures:

• Pale rosés: 8-10°C
• Gastronomic rosés: 10-12°C

How much should you spend on a good rosé?

Rosés come in all price ranges. Gastronomic rosés (notably Tavel and rosé des Riceys) often require a higher investment due to their reputation. Languedoc rosés and other Rhône Valley rosés can offer delicious, darker rosés for your grilled meats, charcuterie, and barbecues at a very good price-to-quality ratio. For lighter rosés, prices vary greatly by domain. Provence rosés are a staple. This Mediterranean terroir offers both exceptional rosés at higher prices and excellent rosés at more reasonable prices.

There is now a wide range of rosé wines for every budget:

• Under €8: Mostly Vin de Pays rosés, fresh, simple, and ideal for picnics or casual aperitifs. Languedoc IGP rosés offer particularly good value.
• Between €8 and €15: The heart of quality rosé production, Provence, Côtes du Rhône, and many organic or biodynamic cuvées.
• Over €15: The realm of fine gastronomic rosés, rosé de saignée and Cru Classé wines from Provence.

Our top picks

Discover a unique selection of rosé wines directly from the estates on Avenue des Vins. Whether you’re looking for a Provence rosé, a structured Languedoc rosé, an organic cuvée, or a rare bottle like Tavel or Rosé des Riceys, you’re sure to find what you’re looking for! Enjoy secure payment, protective packaging for safe delivery, responsive customer service, and fast shipping. Each product sheet details the winemaking method, grape varieties used, ideal serving temperature, and suggested food pairings!

FAQ - Choosing your rosé

What is the difference between a saignée rosé and a direct-press rosé?

A direct-press rosé is made by pressing black grapes right after harvest, giving very pale, delicate and fruity wines. A saignée rosé comes from bleeding off part of the juice from a vat of red wine early in fermentation: the longer maceration produces a deeper color and a more structured wine.

At what temperature should you serve rosé wine?

Pale rosés are served chilled, between 8 and 10°C, to keep their crispness. More structured, gastronomic rosés are best a little less cold, between 10 and 12°C. Store the bottles away from light, at a constant temperature of around 12 to 14°C.

Can a rosé wine age?

Most rosés are meant to be enjoyed young, within the year. Some saignée or structured rosés can still keep for two to five years. Tavel can age three to five years, and Rosé des Riceys, made from Champagne's Pinot Noir, is one of the rare age-worthy gastronomic rosés.

Is rosé wine a blend of red and white wine?

No, except for rosé Champagne. A still rosé is made from black grapes with white juice: its color comes solely from brief contact between the skins and the juice during maceration. Blending red and white wine is in fact forbidden in France for still wines.

Which rosé should you choose for an aperitif or a barbecue?

For an aperitif, go for a light, crisp and fruity rosé such as a Côtes de Provence, or a softer, slightly sweet Cabernet d'Anjou. For a barbecue, choose a more structured rosé from Languedoc or the Rhône Valley, whose body stands up to grilled meats and spicy dishes.