Rosé
Style · Beginner · 2 min read
Rosé is a pink wine made by allowing the juice of red grapes to spend a brief period in contact with the skins, or by bleeding off some of the juice from a red ferment. The colour ranges from a pale onion-skin to a deeper salmon. In the UK, rosé is a small but growing category in both still and sparkling form, with Pinot Noir the dominant base grape.
How rosé is made
Two main methods exist. The first, the saignée method, bleeds off some of the juice from a red ferment after a few hours of skin contact. The bled juice is fermented as a white wine, and the remaining red must goes on to make a more concentrated red. The second, the direct press method, presses red grapes gently and ferments the lightly coloured juice as a white wine. The direct press method gives a paler, more delicate rosé; the saignée method gives a deeper, more structured one.
In the UK, most still rosés are made by the direct press method, because the cool climate favours a pale, fresh style. Sparkling rosés are also made by direct press, with the lightly tinted juice then going through the full méthode traditionnelle process.
Rosé styles in the UK
English still rosé is typically pale pink, with notes of strawberry, raspberry, white peach and a refreshing acidity. The wines are usually fermented cool in stainless steel, with minimal oak and no malolactic, to preserve the fresh, fruity character. Top examples come from Gusbourne, Chapel Down, Nyetimber, Balfour, Hush Heath and Litmus.
English sparkling rosé is a more recent addition, but it has become one of the most popular styles in the English range. The combination of Pinot Noir's red fruit character and the creamy texture of méthode traditionnelle is a winner. Top examples include Nyetimber Rosé, Ridgeview Rosé, Gusbourne Rosé, Hambledon Rosé and Chapel Down Rosé.
Rosé and food
Rosé is one of the most food-friendly wines, working with a wide range of dishes from grilled fish to summer salads, charcuterie, roast chicken and many Asian cuisines. English still rosé is particularly good with traditional British food, including fish and chips, ploughman's lunch, and a wide range of picnic food.
English sparkling rosé is a more festive option, suitable for celebrations, Sunday lunch and the increasingly popular category of brunch. The wines have enough body to stand up to richer dishes but enough freshness to feel celebratory.