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When you think of summer sipping or an elegant brunch, one wine often comes to mind—rosé (pronounced roh-ZAY). Charming, versatile, and with a hue that evokes sunsets and celebrations, rosé has soared in popularity during the past decade.
But what exactly is rosé, and why is it so beloved? Rosé is actually one of the oldest styles of wine ever made. It’s made from red wine grapes, but it’s crafted to be lighter, brighter, and crisper—thanks to shorter skin contact during fermentation. Think of it as the perfect harmony between the structure of a red and the freshness of a white.
In this guide, we’re diving deep into the blushing beauty of rosé—from where it originated to how it’s made, and where it thrives in the world today. You’ll learn how rosé compares to red and white wines, discover what makes it taste the way it does, and pick up some mouthwatering rosé food-pairing tips. Get ready to discover why you should drink pink all year round—and not just in summer!
Rosé Wine Quick Facts
Here’s a speedy overview of need-to-know rosé facts:
- Regions: Primarily France (Provence), Spain, California, and Italy.
- Origin: The precise regions vary, but rosé dates back to Ancient Greece.
- Taste: Varies from crisp, citrusy, and dry with herbal and floral notes, to rich and fruity.
- Sweetness: Largely dry but can be off-dry or sweet depending on style.
- Color: From pale salmon to vibrant pink, depending on grape variety and skin-contact time.
- ABV: Often falls between 11% and 13% alcohol by volume.
- Aging: Best enjoyed young, within one to two years, to capture its fresh character.
What is Rosé Wine?
Rosé wine is a globally celebrated style, known for its refreshing taste and pretty pink hue. Think of it as the ultimate middle ground between red and white wines—easygoing, vibrant, and versatile. Rosé is crafted in a variety of styles—from bone dry to lusciously sweet, still to sparkling.
So, what is rosé made from? Typically, it’s made from red wine grapes like Grenache, Pinot Noir, Syrah, or Sangiovese. Rosé’s signature pink color comes from limited contact between the grape skins and juice, giving it just a kiss of pigment (and flavor).
Here are several methods used to craft rosé:
- Direct Press Method: The skins and juice of the red grapes undergo a short maceration, after which the skins are gently pressed off the juice, leaving the juice with a very light pink tint before it undergoes fermentation.
- Saignée (Bleeding) Method: Some juice is “bled off” (saigner is French for “to bleed”) during red wine production to concentrate the remaining wine, while the bled-off juice becomes rosé.
- Blending: Although it is rare to blend finished red and white wines to create a rosé, it is legally acceptable in France’s Champagne region for producing a rosé champagne. Most still rosé wines are made using the direct press or saignée method.
Now, let’s explore where it all began.
The History of Rosé
While rosé is a trendsetter, its roots run deep. This iconic style dates back to Ancient Greece—and quite likely 8,000 years ago to the Republic of Georgia—where wines often resembled what we now call rosé because of rudimentary winemaking processes. These wines, closer to rosé than deep reds, were the go-to for philosophers, poets, and everyday citizens alike.
The rosé we recognize today gained its foothold in Provence, France. This iconic region, known for its dry and pale shades of rosé, has been cultivating wine since around 600 B.C, when the Greeks founded Marseille and introduced grapevines. Over time, rosé spread globally, evolving to reflect local grape varietals and winemaking styles.
During the mid-20th century, blush wines like White Zinfandel boosted rosé’s popularity in the U.S., though they leaned toward sweet profiles. Today’s rosés have returned to a drier style, appreciated by modern palates.
Why Should You Drink Rosé Wine?
Rosé has universal appeal, and here’s why it continues to be in demand:
- Approachability: Rosé’s flavor profile is laid-back, never overpowering. It’s a great starting point for new wine drinkers or those branching out.
- Food Friendliness: Its acidity and fruit notes make rosé an incredible pairing partner for countless dishes and cuisines (more on that soon!).
- Perfect for Warm Weather: That chill-worthy pink glass screams summer vibes, terraces, and relaxation.
- Perfect for Cold Weather: A crisp, cold rosé is a beautiful foil for a rich, winter stew or a melted Brie appetizer.
- Versatility: From casual park picnics to upscale soirées, rosé effortlessly fits in.
Rosé Tasting Notes and Flavor Profile
What does rosé wine taste like? The answer depends on the grape variety (or varieties) used, as well the region and its terroir, and the winemaking method. Here are the highlights:
- Tasting Notes: Red berries like strawberries, raspberries and cherries, citrus zest, watermelon, peach, and floral hints like rose petals or orange blossoms.
- Aromas: Bright fruit, citrus, and sometimes herbal or mineral undertones.
- Body and Mouthfeel: Typically light to medium-bodied, with vivacious acidity and a clean, refreshing finish that leaves you wanting another sip.
Whether it’s dry and zesty or soft and juicy, rosé always brings a sense of balance and beauty. Let’s look at the major producing regions next.
Rosé Wine Regions
France is by far the world’s largest producer of rosé, followed by Spain, with California and Italy sharing the spotlight as the third largest producers—admired for their impressive and diverse contributions to the global rosé market.
California
Known for vibrant, fruit-forward rosés, California’s offerings often showcase flavors like ripe strawberry and watermelon. Thanks to the state’s sun-drenched vineyards and coastal influences, winemakers here can create fresh, flavorful wines with balanced acidity. Kendall-Jackson’s California rosés are a shining example of bright and beautifully balanced wines sourced from sustainably farmed coastal vineyards.
Spain
Spanish rosé or “rosado” wines tend to be deeper in color and flavor, often made from Tempranillo or Garnacha. They’re hearty, expressive, and full of personality—perfect with tapas or grilled fare.
France
Provence is the spiritual home of rosé. It is revered for producing elegant, pale-pink wines with crisp minerality, often a touch of salinity, and with subtle citrus and stone fruit that pairs wonderfully with Mediterranean cuisine. There are beautiful rosés to try as well from the Rhône Valley (look for Tavel), Loire (try rosé d’Anjou), Bordeaux, and the Languedoc.
Italy
From the delicate, pale, floral Chiaretto of Lombardy and Veneto to the bold, cherry-colored, fruity Cerasuolo of Abruzzo, rosé wine production in Italy reflects the country's rich regional diversity.
Recommended Rosé Food Pairings
Rosé is a food lover’s dream. Its versatility allows it to complement a wide range of dishes, including the notoriously difficult-to-pair asparagus. From light appetizers and salads to hearty mains and even desserts, rosé is a pairing superstar—which is also a fantastic reason why you should always have a bottle on hand.
Here are some mouthwatering combinations:
- Seafood (crab cakes, grilled shrimp, sushi): Rosé’s acidity complements the seafood’s delicate flavors beautifully.
- Fried Foods (chicken, fish, fries, tempura, tortilla chips) and Charcuterie: Rosé’s acidity and fruit are a refreshing contrast to the fat and salt in fried foods and charcuterie.
- Pizza: With rosé’s low or no tannins, fruit, and vibrant acidity, it can pair with red or white pizzas—especially those with lots of veggies. Check out The Ultimate Guide on How to Pair Wines with Pizza.
- Salads & Veggies (caprese salad, grilled asparagus,): The lightness of rosé enhances fresh, herbal tones. Looking for something simple? Try it with a watermelon, feta, and mint salad or a caprese salad with a baguette.
- Ham, Lamb & Duck: Rosé integrates deliciously with the savory flavors of these Easter classics. Explore our guide to Easter wine pairings.
- Desserts: Sweet strawberries and floral rosé are a match made in dessert heaven. Whip up our Strawberry Rosé Eton Mess or Springtime Cupcakes (spoiler alert: We use rosé in the batter and the frosting).
For more inspiration, visit our Entertaining page—you’ll find tons of delicious ideas that pair perfectly with rosé.
How to Properly Serve Rosé
Serving rosé isn’t complicated, but small details make a big difference.
- Temperature: Chill rosé to 50-55°F for optimal enjoyment. Too cold, and flavors are muted; too warm, and the wine feels flabby.
- Glassware: Use a white wine or tulip-shaped glass to preserve the delicate aromas and crisp finish.
Want to learn more about glassware? Check out our Premier Guide to Types of Wine Glasses for the perfect pour every time.
What is the Difference Between Rosé vs Red Wine?
While rosé is usually made from red grapes, the similarities end there.
- Winemaking: Rosé sees minimal skin contact and is fermented at a cooler temperature, resulting in lighter color, lighter body, lower tannins, and a fresher taste. Red wine, by contrast, undergoes extended skin maceration and is fermented at a warmer temperature, giving it deeper color, fuller body, stronger tannins, and a bolder flavor. While rosé is typically crafted to be enjoyed young, many red wines are meant to age and evolve over time.
- Color: The short skin contact during rosé production results in its signature blush hue. Red wines are darker due to prolonged contact with the grape skins.
- Taste and Aroma: Rosé prizes light, citrusy, fruity, and floral notes, whereas many red wines lean toward rich, savory, oaky, and darker fruit flavors.
- Pairings: With little or no tannins and mouthwatering fruit, rosé offers a bit more flexibility when it comes to food pairings. You have to be more careful when pairing red wine with food because the wine’s tannins and bolder flavors can overpower delicate dishes.
Shop Top-Rated California Rosé from Kendall-Jackson
At Kendall-Jackson, we take pride in crafting rosé wines that bring the freshness of our California coastal estate vineyards to your glass. Our collection offers something for every palate:
- Low Calorie Rosé: Fresh, vibrant, and guilt-free.
- Vintner’s Reserve Rosé: A fan favorite with bright red fruit and white flower notes.
- Jackson Estate Panorama Vineyard Rosé: An elegant, single-vineyard expression from the cool-climate Arroyo Seco AVA, influenced by the Monterey Bay.
Our rosé wines are crafted in small lots, certified sustainable, and ready to enrich your next moment.
Frequently Asked Questions
Is rosé a red or white wine?
Technically, neither. Rosé is made from red wine grapes but undergoes a short period of skin contact, which distinguishes it from red and white wine, and gives it its signature pink hue. (Note that rosé champagne provides an exception as it is typically made from a blend of red and white wines.)
Is rosé sweet or dry?
Most rosés are dry, but there are sweet versions, such as White Zinfandel and Pink Moscato.
Should you age rosé wine?
Generally, no. It’s best enjoyed fresh, within one to two years.
Is rosé just a summer wine?
Absolutely not! Rosé is refreshing in summer but pairs well with food year-round as its acidity can cut through rich, heartier, cooler season fare.
What’s the difference between rosé and blush wine?
They’re often used interchangeably, but “blush” was once a more popular term in the U.S. for sweeter pink wines, while “rosé” refers to a broader, often drier category.
