By Robert Giles

One of my first introductions to wine was with an easy-drinking, slightly sweet white zinfandel. In some ways this was fantastic, as it was easy to palate without being overly sweet. From there my wine journey began.

Rosé wines were something I didn’t think much about in my search for dry, rich wines. However, in the past two years, I have found an appreciation for the drier traditional rosés that are now available. There are many styles but the one constant is that these are some of the best summer wines you can find.

There are two main questions I often hear:

What makes a wine a rosé?

What regions make the best rosé wines?

The first question is one of technique.

While there are some producers that simply blend a red and a white wine, this method is frowned upon and not something that you will find in more reputable brands.

The most common method is to allow the juice from the pressed grapes to maintain a very short time of contact with the skins of the grapes, typically two to twenty hours. This contact imparts the light pink color and mild tannic properties. The longer the contact, the stronger these qualities are.

As for the regions that are producing fantastic rosé wines, France and America are some of the biggest producers and the easiest to find. Each area also has some minor regional differences.

French Rosé is dependent on the region in which it was produced but the Provencal style is probably the most well-known. These wines are known for their very floral aromas and pairing capabilities with Mediterranean cuisine.

Fleurs de Prairie is a great example of this style with strong floral aromas and notes of white peach, raspberry, and melon. This pairs perfectly with seafood dishes or light cream sauces.

On the bolder side there is Les Lauzeraies. This rosé from Tavel, a region that produces only rosé, has a much deeper color while maintaining the lighter mouthfeel common to all rosés. Strawberry and raspberry flavors dominate while the finish has a light minerality.

The last style you will see is from Gerard Bertrand Gris Blanc. In this style the grapes are pressed and the juice is allowed to run off immediately. This process results in a very pale wine due to the very limited time the skins are in contact with the juice. Stylistically the wine will be less floral on the nose and the palate will be full of strawberry, peach and grapefruit.

In the case of America, you have wines like Hogwash that attempt to mirror the style of Provence. The signature floral aromas are present along with strawberry and grapefruit. The flavors of lemon zest, ginger, and nectarines rounds out this impressive showing.

On the other hand, you have wines like Presqu’ile Santa Barbara County Rosé that have a more fruit forward aroma of wild raspberry and watermelon with hints of rose petal on the palate.

Finally, there is what is becoming the American style in Raptor Ridge Rosé of Pinot Noir. French oak is used to help tame the natural acidity of the wine while maintaining the fresh raspberry and ripe lychee flavors. Hints of white pepper and bracing minerality makes for a great summer wine.

Whether you find a favorite among the French or American styles, rosé makes for a fantastic summer wine. Refreshing and light with a slight tannic bite, this may just be your new favorite this summer.

If you aren’t sure which rosé to try, ask any of our wine experts to help you find your new favorite. Cheers!!