As the hot and dry summer fast approaches, people start to stock up on the seasonal favorite, Rosé. It’s one of those wines that is crisp, palatable, and refreshing — which is why it’s no surprise that Rosé wines have been increasing in popularity and consumption in the Philippines (considering our local tropical climate). However, despite this, Rosé also falls victim to more misconceptions than any other wine style. Today, we’re breaking down five common myths we encounter about this easy-to-drink yet complex-to-make wine.
Because of its luscious pink color, people often think Rosé is sweet – cloying, even – when they’re actually probably thinking of a White Zinfandel or a Pink Moscato, which both have a similar color. In reality, a Rosé is one of the most versatile styles you could get. Yes, there are sweet Rosés out there, but most are actually dry, aromatic, and elegant. They’re often fruit-forward with flavors like strawberry and lemon apparent to the palate. It’s light, yet can hold its own when paired with nearly every kind of food!
This may have been true in ancient times, back when it was common to make Rosé by adding red wine to white wine. These days, however, there are two common methods used to make Rosé: the Saignée Method and the Skin-Contact Method. Saignée is when they “bleed” out the juice of the grape. This extraction produces a pink-tinted wine and is fermented separately to create Rosé. The latter process, on the other hand, is when the grapes are crushed skin-on, allowing them to remain in contact with the juice for a short period of time: typically, a few hours so that the flavor and color seep into the wine. The longer the skins are in contact with the juice, the more character and color there is in the final product.
Admittedly, Rosé is a fitting bottle to bring on picnics, beach trips, or a nice brunch out under the sun. They go great with salads, grilled salmon, sandwiches, and other things you’d enjoy during the summer. But, truth is, Rosés are enjoyable at any given time of the year. Drink a full-bodied Rosé with Roast Lamb during the colder time of the year, or try it with a braise or a stew — you’d be surprised by just how well this wine can stand up to any food during any season!
A Rosé is usually best enjoyed when it’s young: specifically, two to three years from its vintage. This is when you can best experience its fresh fruit components, wherein the wine’s appeal arguably truly lies. But this doesn’t necessarily mean that you cannot age a Rosé. Certain grape varieties like Mourvedre lend themselves better for aging. Certain Rosés from Bandol or sometimes Tavel in Provence, France prove that an aged Rosé holds beauty of its own. They display aromas of hazelnut, sherry, and wood, creating a new experience altogether.
One of the most common misconceptions you’d hear today is that only women drink Rosé. Anyone who truly enjoys a good bottle of wine will know that it isn’t true. Historically, Rosé wine has been produced for hundreds of years in Europe, and has been enjoyed by both men and women. It is believed that all types of wine possess certain qualities that are specific to it: people who want to explore wine should try as many types and varietals as they can! At the end of the day, the idea that Rosé is for women is a social stigma that should be ignored. It only limits you from enjoying as much wine as you can!
There you have it! Everything you’ve always heard about Rosé might not be true. Take time to taste wines on your own before making up your mind about them. If you want to explore more wines, then check out our website on Winery.ph, we’ve got Rosés and 2,000+ more wines to choose from!