Rosé and summer go together like a dream, whether you enjoy a crisp, chilled glass on its own or paired with fresh seafood at a glamorous evening event. The varying shades of pink, from deep rose petal to translucent seashell, and the vibrant red berry fruit offer a colorful and refreshing complement to the heat and seasonal cuisine.

Yet the place of rosé in the world of wine has often been ambiguous, sometimes struggling to gain the revered status of the finest whites and reds. This is all the more remarkable when you consider that, in ancient winemaking, all wines started life as rosé.

The position of rosé wine is shifting and changing, with the category becoming more prestigious as new styles and regions emerge alongside classic areas like Tavel and Provence.

As we sip our way through the summer, let’s put the spotlight on this most versatile, fun-loving, and refreshing of wines.

The history of rosé wine goes hand-in-hand with those far-off days when humans discovered the joys of the fermented grape. Early wines did not fall into the modern categories of hues we recognize today. In fact, most early wine would have had the appearance of what we now classify as rosé. This was down to a production process that saw light crushing and limited skin contact.

The famous “wine-dark sea” in ancient Greek Homer’s writings doesn’t seem to have translated into what was in a typical Athenian or Roman glass. Vinification was nowhere near as codified and controlled as that of today and the skin contact process of maceration was not always practiced.

Pale red and pink wines were, therefore, the order of the day.

This perfect summer wine comes in a wide spectrum of pink hues, from the palest to the deepest of colors. It’s all in the technique.

• Direct Pressing

Fruit is gently pressed immediately after harvesting, allowing only minimal skin contact. Think Provence – this method produces some of the palest and most delicate rosés.

• Short skin maceration

Grapes remain in contact with their skins for several hours before fermentation, allowing winemakers to control the color, flavor intensity, and wine structure. This is the approach for Tavel rosé (one of Ernest Hemingway’s favorite wines) from the Southern Rhône, where longer maceration creates its distinct, deep, salmon color. The more intense and structured the rosé, the more versatile its food pairing potential.

• Saignée Method

Translated as “bleeding” in French, saignée involves removing (“bleeding off”) some of the juice from a red wine fermentation. This results in the remaining juice being more concentrated in hue, while the removed pinkish juice is fermented in a separate vat into rosé.

• Blending

In rosé Champagne production, many cuvées are blends of white Champagne and a small amount of Pinot Noir or Meunier. Standard in the production of pink bubbles, this technique is virtually unknown for still rosé wines.

While Provence is firmly entrenched as the benchmark rosé, this style boasts exceptional examples from around the world.

Other examples of French rosé are:

• Tavel, famous for fuller-bodied, gastronomic rosés
• Bandol rosé, known for cellar-worthy wines based on Mourvèdre
• Loire Valley rosés crafted from local varieties like Cabernet Franc and Grolleau
• Alsace for crisp, fresh, light wines made from Pinot Noir for early drinking

In Spain and Italy, rosé wines include:

• Vibrant, expressive, food-friendly rosados from Rioja made from Tempranillo
• Cerasuolo d’Abruzzo in Italy, known for deeper colour and structure
• Chiaretto from Lake Garda, admired for its freshness and elegance

Beyond Europe, some of the best rosé wines come from New World wine regions like:

• California
• Australia
• New Zealand
• South Africa
• Argentina
• England, especially in premium sparkling rosé wines

Rosé wine has come a long way since its ancient forefather passed the lips of Greeks and Romans. It’s no longer simply a refreshing, easy-drinker but spans a diverse category ranging from classic, crisp Provençal to deep, structured gastronomic wines and prestigious celebratory rosé Champagne.

The future is set to build on this renaissance as rosé sees more improvements in winemaking, luxury branding, and growing consumer discernment about quality grades and cellar-worthiness. Premium rosé is taking its place alongside its white and red cousins, as producers release special limited cuvées, and it benefits from its connections with exclusive destinations such as Saint-Tropez, Cannes, and the French Riviera.

So, next time you’re stocking up on wines or planning a food and wine pairing menu, whatever the season, think pink!

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What are ideal rosé food pairings?
Rosé pairs beautifully with seafood, grilled fish, salads, charcuterie, sushi, soft cheeses, Mediterranean dishes, barbecue, and light Asian cuisine.

Why is rosé so versatile with food?
Its fresh acidity, fruit flavours, and balanced body make rosé suitable for a wide variety of dishes.

Can rosé be paired with rich foods?
Yes. Fuller-bodied styles such as Tavel and Bandol pair well with grilled meats and other richer dishes.

What is the best rosé serving temperature?
Serve rosé chilled, ideally between 8–12°C.

Which glass is best for rosé wine?
A standard white wine glass is ideal, helping preserve freshness while enhancing aromas.

Should rosé be drunk young?
Most rosés are best enjoyed young to appreciate their fresh fruit and lively character.

Can rosé wine be aged?
Some premium rosés, especially those made from Mourvèdre, can age for several years and develop greater complexity.

How should rosé be stored?
Store rosé in a cool, dark place with a consistent temperature. Most bottles are intended for early drinking.

Want to read more? Take a look at some of our other blogs:

• • Six summer pairing ideas
  • The serious side of Rosé
  • Champagne styles at a glance