There are countless ways to categorise wines, and each contributes a unique and important trait to the character of the product. The grape type, the region, the country and the methods used to create the wine are all important signifiers of how it will taste. And at the most basic level, there are the ‘colours’. White reminds us of summer and fun with friends. Red reminds us of cosy winter nights and sophisticated conversations. Then sparkling wines remind us of the high-points, a unique liquid language of celebration.
And then there is Rose, which doesn’t really fit comfortably anywhere. Fundamentally, the wine ‘colours’ already cover the main events and drinking habits of our lives. And thus, rose wine becomes a sort of midway point between the wines we think we actually need, keeping sales slow and low. And this is most definitely a shame.
How They Make It
There’s a general assumption that the way that you make rose wine is to not quite make a red wine, or to make an imperfect white wine. It’s like all the things we accept about winemaking (that the tiniest subtleties in it create incredible differences in taste) are simply ignored when considering Rose. Some rose practices don’t help the impression: there are those producers that mix red wine and white to obtain rose colouration. But true Rose wine isn’t such a simple equation of white over red, and these wines usually end up as a foul-tasting Chimera of two perfectly fine wines. Strangely, the practice used to be very popular in Champagne, where you’d think they knew better.
Even in the two remaining ways to create rose wine, the sense that it’s simply ‘incomplete red wine’ is still a problem. Rose wine can be created by ‘bleeding the vats’, removing juice at the earliest stage of red wine fermentation to ensure that the red wine is more concentrated. Rose wine is then made with the runoff which is fermented.
Alternatively, Rose can be the intention of the producer from the beginning. Red wine gets its colouration when the skins of grapes are left in the barrel to ferment for most of that process. Rose wine results when those skins are removed immediately after pressing, or shortly thereafter. This is perhaps preferential, but it’s important to emphasise that the care and attention lavished on examples ‘bled’ from the vats isn’t second rate. And the wines that result have every opportunity to be valid drinking experiences.
A Rose Between Two Thorns?
Not that white and red wines are a ‘thorny issue’ (ok, enough with the puns), but the existence of another still-wine ‘colour’ should surely be a thing to embrace. Not only that, but rose wine surely combines the best of both white and red styles: the range of foods to which Rose can be matched is a lot wider. Roses will hold their own against red meat, duck, goose and game whilst not overpowering foods that white wine is often matched with (chicken, fish). Fans of Rose Wine particularly swear by the bone-dry roses, but sweet roses are perfect for desserts. Serve it in a white wine glass though – there’s no need for the trappings of Red wine serving, and you can leave the stylish decanter in the cupboard.
Fitting naturally between the winter friendly red and the summer friendly white, Rose appears to have two entire seasons to itself – yet Rose, is a valid alternative all year round. For phenomenal results, have it with Ham, Lobster, Pork, Lasagne, BBQ Ribs and even Pizza!
The great thing about a Rose Wine is that you can always be assured that it has a reason to exist. There are countless red and white wines out there on the shelves that are being produced because they sell, yet there is no justifiable reason why they sell. Rose, on the other hand, has to be good to sell, so it’s difficult to find one that is truly disagreeable.
Steph Wood is wine lover and writer for Forever Crystal wine glasses who hopes that you’ll consider Rose next time you’re in the supermarket aisles.
