You are lost in front of the huge fuchsia pink section of your favorite supermarket, you don't know which one to choose? Labels more or less teasing, bottles of pale pink, salmon pink or barbie pink, the immensity of the choice that is offered to you has for only consequence to leave you stunned. And you had a headache for two days the last time you opted for a rosé.
That's a shame, so let us give you some keys to deciphering the nebulous world of rosé.
First of all, let's get rid of the popular idea that a good rosé must be extremely pale, so that at first glance it looks almost like water. Colour is not a guarantee of quality, especially as there are techniques for modifying it during the vinification process! However, it does provide valuable information on the origin of the wine and the processes used to make it.
A very pale rosé (peach, lychee) will most likely be a rosé that is said to be "direct pressing". This means that the grapes are pressed directly after being harvested, which allows a slight extraction of the pigments present in the skin of the berries (the skin of the grapes).
Direct pressing rosés are rather light and fresh, with very little tannin. This is the case for most rosés from Provence. They should be consumed fairly quickly: two years maximum. Beyond that, they risk losing their brightness and freshness.
These very light rosés are a perfect accompaniment to your aperitifs, fish and seafood. They should be served at around 9-10°C.
A darker rosé (fuchsia, redcurrant) will most likely be a "bleeding" rosé. This method consists of macerating the juice for several hours in contact with the skins of the berries. It is then coloured to a greater or lesser extent depending on the maceration time. These wines are less sensitive to oxidation than rosés made by direct pressing and therefore have a greater ageing potential. You can drink three or four year old bleeding rosés without too much fear.
Among them are the generous wines of Tavel where Grenache dominates, the Bandols to which Mourvèdre gives structure and spicy notes, or the Bordeaux Clairets, with their red fruit aromas. They are more powerful and more aromatic than the direct pressing rosés, and will be perfect with a barbecue or charcuterie. Serve between 10 and 12°C.
Want a fresh and thirst-quenching wine to accompany your aperitif or simply your late afternoon by the pool? Go for a Rosé de Provence : Côtes deProvence, Coteaux d'Aix-en-Provenceor Coteaux Varois en Provence. And if you want a wine that is a little fruitier, more complex, move to the Languedoc and opt for a Pic-Saint-Loup rosé.
Want a fuller bodied wine, with more taste but dry? Go for a Bordeaux Clairet, a Bergerac, aGaillaca Marsannay, aBandolTavel, or even a Rosé des Riceys, a still wine (without bubbles) from the Champagne appellation.
By the way, did you know that Champagne is the only place in France where it is allowed to make rosé by mixing white and red wine?Rosé Champagne ismade from a blend of Pinot Noir, Pinot Meunier (red grapes) and Chardonnay (white grapes) vinified separately.
So, whether it is garnet, cherry, raspberry, coral, salmon, lychee ... you will inevitably find your happiness with a rosé wine!
Now that you know everything, it's time to taste! Les Grappes offers you rosé wines from French winegrowers.