Rose wine has undergone a remarkable transformation, evolving from a simple summer sipper to a sophisticated and celebrated beverage enjoyed year-round. Its diverse styles, refreshing character, and food-pairing versatility have captivated wine lovers worldwide. Rosé wine has experienced a remarkable surge in popularity in recent years, with global steadily increasing, and sales volume jumping by an astounding percentage over the last 10 years or so. This vibrant pink drink, once a summer-only beverage, has now become a year-round favourite, enjoyed in various settings and paired with diverse cuisines.

A Brief History of Rosé

While rosé may seem like a recent trend, its roots stretch back to antiquity. Some historians believe that the earliest wines were likely rosé in colour, as ancient winemaking techniques often resulted in wines with a pinkish hue. In ancient Greece and Rome, rosé wines were even diluted with water to reduce their intensity. Over the centuries, rosé production evolved, and distinct styles emerged in various regions, each with its own unique characteristics. Today, rosé is celebrated for its versatility and refreshing qualities, enjoyed by wine lovers worldwide.

Grape Varieties

Rosé wine is produced from black-skinned grapes, with the pink hue resulting from the brief contact between the juice and the grape skins during the winemaking process. While any red grape can be used to make rosé, certain varietals are particularly well-suited for this style, such as lighter-skinned grapes with fruity characteristics. Some of the most common grapes used in rosé production include:

• Grenache: Known for producing rosés with a fruity, strawberry flavour and a light body.
• Syrah: Yields more robust and full-bodied rosés with notes of blackberry, strawberry, and raspberry.
• Pinot Noir: Creates delicate and crisp rosés with aromas of crabapple, strawberry, and melon.
• Cinsault: Often used in Provence rosés, contributing to their pale colour and crisp, light flavours.
• Sangiovese: Commonly used in Italian rosés, resulting in fruity yet dry wines with a bright, acidic finish.
• Mourvèdre: Produces full-bodied rosés with initial floral notes that evolve into rich cherry, smoky, and meaty flavours.

In addition to single-varietal rosés, many delightful blends are crafted by combining different grape varieties. These blends offer a complex interplay of flavours and aromas, adding to the diversity of the rosé world.

Winemaking Methods

The unique character of rosé wine stems from the winemaking techniques employed to achieve its delicate colour and flavour profile. The most common methods include:

• Maceration: This widely used method involves crushing the grapes and allowing the juice to remain in contact with the skins for a short period, typically 2 to 20 hours. The longer the juice soaks with the skins, the more intense the colour and flavour of the rosé will be. This method often results in rosés with deeper hues and fuller bodies.
• Saignée: Also known as the “bleeding” method, this technique involves removing a portion of juice from a vat intended for red wine production. This “bleeding” process concentrates the flavours and tannins in the remaining juice, which is used to make red wine. The removed juice is then fermented separately, resulting in a rosé with a fuller character and greater complexity. Rosé Champagne can be made using this method, as well as the blending method.
• Direct Press: In this method, the grapes are pressed immediately after harvest, minimising skin contact and producing a very light pink hue and brighter flavours. This technique is often flavoured for producing delicate and crisp rosés.
• Blending: This method involves blending a small amount of red wine with white wine to create rosé. It is most commonly used in the production of rosé Champagne and sparkling rosé wines.

Each method imparts distinct characteristics to the final product, contributing to the wide range of styles and flavours found in rosé wines.

Rosé Styles

Rosé wines exhibit a remarkable diversity of styles, influenced by factors such as grape variety, winemaking techniques, and regional traditions. Some of the most notable rosé styles include:

• Provence Rosé: In France rosés are particularly common in warmer, southern regions where there is local demand for a dry wine refreshing enough to be drunk on a hot summer’s day but to be which still bears some relation to the red wine so revered by the French. Provence is the region best known for its rose, often sporting a funny shaped bottle. Hailing from the southeastern region of France, Provence rosé is renowned for its pale salmon colour, delicate aromas, and dry, crisp palate. These wines are typically made from a blend of Grenache, Cinsault, Syrah, and Mourvèdre grapes.
• In the greater southern Rhône, especially Tavel, and the Languedoc-Roussillon, rosés are at least as common as white wines. The Loire valley also produces a high proportion of rosé wine of extremely interesting quality and varying sweetness levels, particularly around Anjou. Of course, the well-known Rose d’Anjou.
• Spanish Rosado: Spain also takes pink wines seriously. So seriously that they have at least two names for them, depending on the intensity of the colour. A rosado is light pink, while darker pink (light red) wines are labelled clarete. Spanish rosados often exhibit a deeper pink colour and a more robust flavour profile compared to Provence rosé. They are frequently made from Tempranillo or Garnacha (Grenache) grapes and can range in style from dry to slightly sweet.
• Italian Rosato: Italy boasts a wide array of rosato wines, although chiaretto. meaning claret, is occasionally used, for darker rosés, with styles varying significantly across different regions. Some popular Italian rosatos include those made from Sangiovese in Tuscany and wines crafted from Negroamaro in Puglia.
• American Rosé: American rosé production has flourished in recent years, particularly in California. These wines often showcase a fruit-forward character and can be made from a variety of grapes, including Pinot Noir, Zinfandel, and Syrah.
• Sparkling Rosé: Sparkling rosé wines, including rosé Champagne, offer a delightful combination of vibrant fruit flavours and effervescence. They are typically made using either the saignée or blending method, with Pinot Noir and Chardonnay being common grape varietals.
• German: It is only with greatest of difficulty that German grapes can be persuaded to yield wines that can genuinely be called red wine rather than rosé. Official German terms for pink wines include Weissherbst and, in Würt-Temberg, SchillerWein.

The Importance of Acidity

Acidity plays a crucial role in the refreshing character of rosé wine. The crispness and vibrancy that acidity provides make rosé a perfect choice for warm weather and a versatile companion to various cuisines. Winemakers carefully manage acidity levels during the production process to achieve the desired balance and style in their rosé wines.

Food Pairing Versatility

One of the most appealing aspects of rosé wine is its remarkable versatility in food pairing. Its moderate tannins, fruit-forward flavours, and refreshing acidity allow it to complement a wide range of dishes. Lighter rosés, such as those from Provence, pair beautifully with salads, seafood, and light pasta dishes. More robust rosés, like Spanish rosados, can stand up to paella, tapas, and even spicy cuisine. Rosé’s adaptability makes it an excellent choice for picnics, barbecues, and casual gatherings, as well as more formal dining occasions.

When to Enjoy Rosé in Malta?

With its mild weather throughout the year, Malta provides the perfect backdrop for enjoying rosé wine at any time. Whether you’re basking in the summer sun or enjoying a cosy evening during the cooler months, a chilled glass of rosé can enhance any occasion. Its refreshing qualities and food-pairing versatility make it an ideal choice for al fresco dining, picnics by the sea, or simply relaxing at home.

We hope that our online wine shop offers a delightful selection of rosé wines, showcasing the breadth and quality of this vibrant category from various regions and producers.