There is a misconception in our society that as the temperatures rise, it is rosé season, and once the turkey has left the table, and the leaves have fallen, that rosé is past its prime. Yes, rosé is as quintessential in the summer as the necessity to feel the sun beating down on your face, and the oceanic breeze blowing through your hair, but why is it such a challenge to comprehend that a wine that is so versatile deserves a place on your table year-round?
I often get told “I don’t like rosé,” and my response is always, “Wow, that is a very bold statement.” How can someone make a statement that broad. By definition, rosé is a wine that had limited skin contact with a red grape variety. In the production of red wine, the juice is fermented on the skins, sometimes for weeks. The longer the juice is in contact with the skins, the deeper the color of the wine will be.
Every rosé is a unique representation of the winemaker and the grape. Rosé can be made from any red grape variety, thereby a rosé of Grenache would be extremely different than a rosé of Tannat. The characteristics of the grape do find their way into the finished rosé product, so to generalize is truly doing yourself an injustice, since each method creates a unique style of rosé, catering to different tastes and preferences
There are four main methods for making rosé:
- Direct Press
Grapes are pressed lightly, and the juice spends minimal time on the skins, resulting in a pale-colored rosé with delicate flavors. - Maceration
Red grapes are crushed, and the juice is left in contact with the skins for a short time (a few hours to a few days) before fermentation, creating rosés with deeper color and more robust flavors. - Saignée (Bleeding)
A portion of juice is “bled off” from a red wine fermentation early in the process, concentrating the red wine while producing a richly colored and flavorful rosé. - Blending
A small amount of red wine is added to the white wine to make rosé. (before you raise your snooty nose at this method, you should know that although it is not common practice is still wines, this is how rosé wines are made in Champagne.
So Why the Myth?
One of the reasons rosé is often typecast as a warm-weather wine is its light, refreshing profile. But rosé’s charm lies in its incredible diversity. Its versatility adapts to any occasion. Typically, light and crisp, they often have bright acidity and making them ideal for quenching your summer thirst. Additionally, rosé is served chilled, which makes consuming them on a hot summer day equivalent to an adult lemonade. Acidic drinks wet your palate and gives the impression of hydration.
The archetypal vibrant flavors of red berries, citrus and flowers such as rose petals, violets, or honeysuckle align themselves with fresh cuisine reminiscent of outdoor activities. Rosé wines are typically lighter in body, although fuller bodied examples exist such as in Tavel, and lower in alcohol. And let’s not forget that the soft pink hues of rosé are resonant of summer sunsets and blooming flowers; all warm weather circumstances. Even though rosé has these general characteristics, thanks to the wide range of styles, and its food-friendly nature it is ideal for enjoyment all year long.
Rosés from the Luberon
I had the pleasure of sampling two rosé wines from the Luberon region of France, part of the larger Provence wine region. It is a picturesque area known for its stunning landscapes of rolling hills, medieval villages, and lavender fields. Located in southeastern France, the Luberon lies within the Vaucluse department, bordered by the Rhône Valley to the west and the Alpes-de-Haute-Provence to the east.
The AOC Luberon designation (formerly Côtes du Luberon, established in 1988) experiences a Mediterranean climate with significant cooling influence from the nearby mountains and the Mistral winds. Although the soils are diverse, the major components include limestone and clay with rocky terrain. Although the region does produce both red and white wines, the AOC is best known for its dedication to rosé wines, often made from a blend of Grenache, Syrah, and Cinsault, with occasional additions of Mourvèdre or Carignan.
Château Val Joanis Rosé Tradition (2023)
Château Val Joanis is a historic estate in the Luberon region of Provence, France, known for its stunning terraced gardens and award-winning wines. Nestled in the foothills of the Luberon mountains, the winery produces a range of elegant rosés, whites, and reds that reflect the region’s Mediterranean climate and diverse terroir. Val Joanis emphasizes sustainable viticulture and crafts wines that beautifully balance tradition and modernity, showcasing the unique character of Provence.
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Chateau la Verrerie Grand Deffand (2022)
Château La Verrerie is a family-owned winery also located in the Luberon region of Provence. They specialize in producing high-quality wines with a focus on sustainability. The estate is known for its biodynamic farming practices, which emphasize ecological balance and respect for the environment. Château La Verrerie produces a range of wines, including red, white, and rosé, with an emphasis on Rhone varietals such Grenache and Syrah. The winery prides itself on its commitment to preserving the terroir while crafting wines that express the unique characteristics of the region.
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Discover Rosé All Year
The next time you reach for a bottle, don’t let the length of daylight hours limit you. Explore different styles of rosé to find one that fits your mood, menu, or moment. Remember, there’s a world of rosé-bilities beyond summer. Break free from the stereotype and enjoy rosé’s versatility all year long. After all, it’s not just a wine for the season—it’s a wine for every season.
What’s your favorite way to enjoy rosé outside of summer? Share your pairings and thoughts in the comments below.
~Slàinte!
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Disclosure: All wines were provided as media samples. No other compensation has been received. All opinions and statements are my own.
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