Chel’s Wine School: Rosé 101

Welcome Students!

After a short break, Chel’s Wine School is back in session. Today’s class is Rosé 101. Let’s get started.

LESSON ONE – Composition 

Rosé is not made from a combination of red and white wine. Rosé is made with red wine grapes. The beautiful pink color is developed by macerating the skins of the grapes with the wine for a short period of time, usually a few hours to a few days at the most. As you can see from our diagram below, the color varies depending on how long the skins are macerated for and what type of grape is being used. I’m a personal fan of Pinot Noir based Rosés.


Rosé tastes like summer in a bottle. It’s funny because there is a wine called “Summer in a Bottle” from Wölffer Estates (a personal favorite of mine). Rosé varies in taste since it can be made with a variety of grapes (see lesson one). More often than not there are notes of strawberry, watermelon, citrus, red fruits, rose petals, honeydew and celery. 


What do I pair with Rosé? Literally anything is my honest and unprofessional opinion. I personally like to pair it with fish, especially something like a tuna tar tare or ceviche. Rosé also pairs well with spicy food. I’ve eaten it with everything from buffalo chicken dip and cheese enchiladas to BBQ ribs. The world is your oyster when it comes to pairing this wine.

LESSON FOUR – Things you should know

Most of the rosés in the world come from France. When in doubt on buying a good bottle, just pick one that is from Provence and there is a very high chance that it’s going to be delicious. California is also high on the rosé producing list. A reason why rosé is so popular too is because of the price. A good bottle of rosé can be $10-$25. Since the wine does not take a long time to make, it’s cheaper to buy. 


And finally, rosé is meant to be fun. There is nothing that says “let’s have a good time” more than a glass of pink wine. Well, maybe Tequila. Yeah, tequila definitely says that too. 



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