Australian Rosé wine regional and flavour profile

Rosé tastes and aromas

The flavours of rosé wines tends to be more subtle versions of their red wine varietal counterparts. The fruit expectations lean towards strawberry, cherry, and raspberry with some citrus and watermelon presenting on a regular basis

Rosé mouthfeel

Rosés can be made in a sweet, off-dry or bone dry styles

Rosé cellaring potential

Rosé wines must be drunk young, as their the minimal skin contact limits their aging potential

Facts about Rosé

• A rosé is a type of wine that incorporates some of the colour from the grape skins, but not enough to qualify it as a red wine.
• The varietals most often used in making a rosé wine include Pinot Noir, Shiraz, Grenache, Merlot, Malbec, Cabernet Sauvignon, Tempranillo, Sangiovese and Zinfandel.
• Rose may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method.
• The pink color can range from a pale “onion”-skin orange to a vivid near-purple, depending on the grape varieties used and winemaking techniques.
• There are three major ways to produce rosé wine: skin contact, saignée and blending. Rosé wines can be made still, semi-sparkling or sparkling and with a wide range of sweetness levels from bone-dry Provençal rosé to sweet White Zinfandels and blushes.
• Rosé are made from a wide variety of grapes and can be found all across the globe.
• When rosé wine is the primary product, it is produced with the skin contact method. Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically one to three days. The must is then pressed, and the skins are discarded. The longer that the skins are left in contact with the juice, the more intense the colour of the final wine.

Australian regions that produce Rosé

As Rose wines are made with red grapes, they can be produced in almost any region in Australia and the world.

Travel, in France, is renowned for their rose wines and is recognised everywhere in the world. Other notable regions include Italy, Germany, Spain, Portugal, as well as New-World regions of California, South Africa and Australia.

What food to pair with Rosé

Depending on how the wine is made, Rose can pair with a number of meals and could be considered a very versatile wine.

Light dry rosés & off dry roses -The nearest equivalent to this style of rosé is crisp dry white wines such as Pinot Grigio. In saying this, both wines pair with similar food such as seafood, light pasta dishes, and light salads.

Medium dry rosés – Pairs well with fish and light meals, as well as spicy food. Can also be a good dessert wine and match with strawberries and fruit tarts.

Medium-bodied dry rosés – These wines can handle bigger flavours such as anchovy, olives, garlic, and saffron. Also pairs well with paella or grilled chicken, fish or lamb with herbs, or barbecues.

Elegant, fruity rosés – The fruitiness and soft, delicate flavours and mouthfeel make these wines ideal with seafood such as seared tuna or salmon, lobster, or delicately cooked meats such as rare lamb.

Full-bodied fruity rosés – The subtle high alcohol in these wines make them stand up well to barbeques, and their big, bold fruit flavours pair with curries and contemporary meals such as steaks and chops.