And the main base of the rosé will be most prominent in the flavors.
“Any red wine grape can be made into a rosé wine,” Maniec explains. Anything involving tomato-based Mediterranean dishes is also great, and, of course, the ultimate Provençal fish soup: bouillabaisse.” Rosé wine is very food-friendly – think pink for food pairings with shellfish, fish or cured meats and cheese as well as Asian food or even Christmas dinner. Old-world regions (Italy, Spain, France) tend to be crisp and tart compared to new-world regions (U.S., South America, Australia), which are typically fruitier and sweeter. If you like sweet wines, the lower the alcohol, the sweeter the rosé. Anything higher than 11 per cent will be dry. The secret is the alcohol by volume, or ABV, on the label. Cheaper rosé can tend to be much sweeter like a confectioned fruit bomb. If you have a sweeter palate, a bone-dry Provençal may not suit, so make sure to check if your wine selection is dry, medium-dry or sweet. Here are five sommelier tips to help you choose a rosé that’ll please your pallet and your wallet. “Red wine gets its color from fermenting white juice with red-skinned grapes until you get a red color, and rosé is fermented the same way but for a shorter period of time.”Īnd it goes with everything from fish or cured meats and cheese to Asian food or Thanksgiving dinner, says Jessica Norris, director of beverage and wine education at Del Frisco’s Grille.īut like all wine, rosé runs the gamut from two-buck-chuck to hundred-plus-dollar bottles from Provence. “Rosé shouldn’t be limited to the summer it’s just a light version of red wine,” says master sommelier Laura Maniec, owner of Corkbuzz restaurants.
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