There is a difference between Old World rosé and New World rosé; the Old World style is very much associated with tradition and terroir, so the production methods remain the same from generation to generation.
Sweet, elegant and tannic, Old World rosé wines come from countries such as Bulgaria, Croatia, Cyprus, Armenia, Georgia, Austria, Poland, France, Spain and Italy.
Much more unpredictable due to the experimental nature of the winemaking process, New World rosé wines come from countries such as the United States, Australia, India, China, New Zealand, Argentina, Chile or South Africa. There, winegrowers often have more freedom to experiment with the grape varieties.
There are three main methods of making rosé wine:
Whatever the method used, the main grape varieties used to make rosé remain Grenache, Cinsault, Pinot Noir and Sangiovese (widespread in Italy but also found in Corsica!).
A bunch of Pinot Noir
Provençal rosé wines are generally made from the same local blends used in the making of red wines. Most rosé wines in Provence are made from Grenache, Cinsault and Syrah grapes, but some are made from Mourvèdre and Cabernet Sauvignon.
A less known grape called Tibouren is also used in some areas of Provence. Wines made from this grape variety have the ability to go very well with aioli or pieces of beef accompanied by red pepper and fresh rosemary.
For the aroma hunters, here are the typical aromas of the rosé wines of Provence: grapefruit, banana, strawberry, raspberry, redcurrant, almond, linden, cut hay.
A glass of fresh rosé is delicious on its own but goes even better with food, especially fish, grilled meats or vegetables. It is fearless with tomatoes, fresh herbs, garlic, chilli, salad dressings and even eggs. He loves the outdoors and is irresistibly friendly. The full-bodied styles can go well with roasts, grilled meat and fish, while the non-dry rosés are remarkably good with lightly spiced food and cheese platters. Sweeter rosé wines can accompany pastries or fruit tarts.