Rosé falls victim to more stereotypes than any other style of wine on the planet. This week, we're breaking down six myths surrounding everyone’s favorite pink drink. Pour yourself a glass, settle in, and get ready for a dose of rosé-soaked reality.
Myth #1: All Rosé Is Sweet
Although sweet rosés do exist, most rosé wines are actually vinified dry. Dry rosés are usually fruit-forward, meaning that fruit-driven flavors (strawberries, citrus, lemon, and beyond) are abundantly present in the juice, though the actual amount of residual sugar found in the wine is little to none.
For those looking for a delicious sweet rosé option, we can’t get enough of Patrick Bottex’s Bugey-Cerdon 'La Cueille' NV enough. This méthode ancestrale sparkling wine’s residual sugar is beautifully balanced by truckloads of acidity, which makes it perfect for sipping before, during, or after a long meal -- and at less than $25 a bottle, the wine is an absolute steal.
Myth #2: Rosé Is a Mix of Red and White Wine
Well… not usually. Rosé is mostly produced from red grapes that see minimal amounts of skin contact (think of them as baby red wines). If the juice is directly pressed out of the grapes and sees little to no skin contact, the rosé will be paler in color. In some parts of the world, direct-pressed juice from both red and white grapes are included in the blends.
Believe it or not, the exception to this myth is Champagne. Most rosé Champagnes are produced from a mixture of white sparkling base wine and an addition of still red wine. This practice is permitted in the region due to its rigorous climate, which makes it difficult for red grapes to fully ripen.
Myth #3: Rosé Is Cheap
Although rosé is usually pretty affordable, these wines most definitely aren’t cheap in terms of quality. When produced at the hands of the right producers, rosé wines exude just as much pleasure and quality as their red and white counterparts. For a deeper dive into some of our favorite rosés and producers, click here.
Myth #4: Rosé Isn’t Food-Friendly
The high acid, fruit-driven flavors, and solid structure found in well-made rosés make these wines some of the most food-friendly bottles on the market. Rosé wines are delicate enough to sip with light happy hour snacks, yet hearty enough to stand up to grilled seafood, poultry, and a variety of cheeses. Rosés are also great choices for serving with spicy dishes. When it comes to pairing rosé with food, the options are basically limitless.
Myth #5: Rosé Must Be Consumed in Its Youth
Most rosés are consumed young, however, when produced at the right hands, these wines can certainly withstand the test of time. When looking for solid cellar-worthy pinks, we recommend looking to classic Provencal greats such as Domaine Tempier, Clos Sainte Magdeleine, and Domaine du Gros ‘Noré. Lay these bottles down and try to forget about them as long as you can -- your patience will be rewarded!
Read more: Producers We Love: Domaine Tempier
Myth #6: Rosé Is Only for Warm Weather
Why relegate rosé to warm weather months? The food-friendly nature and all-around deliciousness found in these wines make them perfect for sipping year-round. When we say rosé is truly the wine that can do it all, we mean it. However, most rosés are only released once per year (spring/early summer). We recommend stocking up now while supplies are high to ensure you’ve got enough delicious pink to carry you through ‘til next year.