How To Drink Rosé Wine | Gourmand and Gourmet

The G&G guide to choosing your perfect rosé

  • Food & Booze
  • Brisbane
  • Wine
rosé wine guide

Will you accept this rosé?

There’s two kinds of wine drinkers out there: those who love rosé, and those who are lying! The peachy drop has become a national fave, but picking the perfect bottle isn’t as simple as navigating your way to the rosé section and choosing the nicest label, though (not that we’ve ever done that…).

Most rosés are made in a dry, acidic style, while some are produced to be sweet and perfumed, and both can be great! Factors like grape variety, origin, and style need to be considered, so we teamed up with wine retailer Cellarmasters so you too can become an expert in picking a prime pink drop for your next occasion.

Location, location

As with all wines, the region in which the rosé was produced makes a huge difference to the final product, due to regional production preferences, and the climate and soil in which the grapes were grown. For Aussie rosés, Barossa and McLaren Vale vinos are generally more fruity and full in flavour, while cooler climate area like Adelaide Hills will usually produce more savoury, complex styles of rosé.

While France and Spain are said to produce the best rosés, Aussie and NZ wines are up-and-coming in the global ranks! Look out for Delinquente Wine Co.’s Pretty Boy, Paradigm Hill’s Transition, and Zilzie’s Gypsy Soul.

Grape expectations

While the grape variety used when making rosé is obviously important, the largest factor when it comes to rosés is actually the winemaking style and process used. Most rosés produced in Australia are made of pinot noir, shiraz, grenache, and merlot grapes, and often a blend of several grape varieties is used. Our kiwi neighbours usually make theirs from pinot noir grapes, resulting in delicate, crisp wines for us to enjoy.

Pink is the best colour

If you’ve been choosing your rosés based off their colour, you’re doing it wrong! There’s no real link between the colour of the wine in the bottle, and whether it’s sweet, dry, acidic, or punchy!

From just a few hours during the pressing process, and up to 6 weeks, the time that the grapes have to sit with their skins is the main influence on the colour produced.

Cellar, schmellar

If you’re impatient like us, you’ll be glad to hear that rosé is not a wine that suits cellaring! Its high acid content and minimal tannins mean rosé is one to enjoy in its youth – what a great excuse to get sipping! When buying, look for vintages younger than two years, then take that baby home, chill it way down, and enjoy.

Next time your rosé senses are tingling, forget everything you thought you knew, and try something different – you might come across a new fave to make you say “yes way, rosé!” Serious pink drinkers, check out Rosé Revolution – a summer event dedicated to all things rosé, on sale November 1!

Words by Georgia Condon
- the gourmet who's willing to fight anyone who says they don't like rosé