a little rosè talk

Sparkling rosè is made differently than still rosè

Sparkling rosè is made differently than still rosè


It's summer and to me that means more rosè. If you follow me on Snapchat you know I throw back a glass (or bottle) of rosé from time to time.

What you probably didn't know (or maybe you do) is that not all rosés are created equal. Hence why they all look completely different! You can basically make a rosé out of any red grape. Sometimes they're super light in color with just a hint of pink, sometimes they're orangey, and sometimes they're basically a red (hate when that happens BTW cause it's not good for pics).

I won't bore you with the details but just so you know the basics, this is how it's done: red grapes are crushed and sit to macerate  along with their (red) skins... sometimes this is a few days and sometimes it's just a few hours. Once that part is finished it is strained and fermented in large tanks. The longer the skin is left in the wine, the darker the finished product will be. 


Pinot Noir has orangery tones

Merlot has soft pink tones

Grenache has bright pink tones

Malbec bright pink and red tones


Rosé is not from a specific region, it's basically just a genre a of wine. And, unlike it's sisters it's actually better the fresher it is. You probably don't want to drink a vintage rosé, it won't go well .

I wouldn't call it "blush wine" unless you're referring to a sweeter white zinfandel which is very different from a rosè.

The question I like to ask when purchasing rosé is "is it dry?" aka... not sweet. A good rule of thumb when looking for a dry rosé is to pick one from France. There are official names to certify the wine was made in a particular region so just look for any of these listed directly on the bottle: 

Côtes de Provence

Coteax d'Aix-en-Provence



Coteaux Varois

One of my favorite things about rosè wines is that they're usually super affordable. You can get a nice bottle for $15ish! A big YES to the budget. 

Rosè makes a great alcohol base for a cocktail and since it's not crazy expensive, you might be more inclined to use it to make one. I'm thinking a rosè sangria sounds nice right about now. 

Rosè can go with pretty much any food. Some people like it with pasta, some like it with BBQ and you know me, I like it with kale salads.

It's Saturday and I think it's time for my favorite Cheatea d'Esclans Whispering Angel Rosè. Drink up!





sources here & here & here