Rosé Wine

Contrary to popular belief, rosé wine is not the result of blending red wine and white wine (with a few exceptions such as certain rosé Champagnes) or mixing red wine with water! Rosé wine is made in the same way as white wine. The difference is that the grape varieties used have red-coloured skins, whereas white wines are made with white grape varieties. This is what gives them their lovely pink hue. Two techniques are used to make rosé wine, bleeding or maceration and pressing:

1. The "saignée" method or maceration method: this is the most common method, which consists of extracting the juice from a vat initially intended for the production of red wine at the start of the maceration process. The skins then barely have time to colour the must. These rosé wines have more power and a fairly deep colour.
2. The "pressurage" method: this method, also known as ‘pressing for rosé’, involves pressing the grapes directly after the grape harvest. This slow process allows the juice to be slowly coloured by the pigments in the grape skins and to retain all the aromas. These rosé wines are very fruity, with a beautiful light colour. However, they should be drunk young, as they do not have enough tannins for ageing in the cellar.

Different varieties of grape are used to make rosé wines. These grape varieties are not used exclusively for making rosé wines. However, some varieties are more suitable than others for making rosé wine.

The main grape varieties used to make rosé wine are Syrah, Grenache and Cinsault. Winemakers also use secondary grape varieties such as Cabernet Sauvignon, Cabernet Franc, Merlot and Tibouren.

Rosé is a wine that stands up well on its own, but it is also perfect for creating flavour combinations at the table, from aperitifs to desserts. For a successful food and wine pairing, the choice of wine style is essential.

Generally quite pale, delicate rosés, such as most Côtes de Provence rosés, are made by direct pressing.

Refreshing and fruity, they are the perfect aperitif drink to accompany Mediterranean-style dishes (tapenade, fresh goat's cheese on toast, prawns, fish rillettes, etc.). Light and delicate rosés also find gourmet allies in fresh and colourful starters such as a simple tomato salad or a Niçoise salad. Dry rosés are the best choice to accompany seafood starters.

As a main course, delicate rosés with a light colour are perfect gastronomic companions for spicy dishes such as couscous.

Offering more structure and power, saignée rosés generally have a deeper colour. Perfect for a barbecue, these wines go well with sausages, meats or grilled fish. Powerful rosés go beautifully with the great classics of Provençal cuisine such as fish soup, ratatouille, bourride or aioli.

The more vinous rosés, such as Tavel or certain Provençal rosés made exclusively from Tibouren, are a perfect accompaniment to roast lamb, leg of lamb or flavoursome fish such as red mullet. Their strength also makes them a harmonious match for pizzas, lasagnes and other pasta dishes with Bolognese sauce.

Rosé wines from Bandol, meanwhile, lend themselves to all kinds of taste fantasies. With a significant proportion of Cinsault and/or Grenache, the palest and lightest pair perfectly with an aperitif of spicy charcuterie, slightly spicy seafood or Lebanese mezzes. The most colourful and structured wines with a high proportion of Mourvèdre go very well with shoulder of lamb, leg of lamb or fish or meat tagines.

For dessert, rosé wines are the ideal accompaniment for fruit desserts, whether a sorbet, tart or cake.

Rosé wine must be served very chilled! As with white wine, the ideal temperature for tasting a rosé is between 12°C for powerful rosés and 10°C for lighter rosés. Temperature is very important when tasting rosé wines. If it is too cold, you will lose all the aromas and the wine will seem bland. Conversely, if it is drunk too warm, the rosé wine will simply not be pleasant to drink. Have an ice bucket on hand to keep the wine at the right temperature throughout the meal.

After opening, the bottle should be kept in the refrigerator to slow down the oxidation process. To fully appreciate the aromas and flavours of the rosé, it is advisable to drink it 3 to 5 days after opening.

Are you a fan of light and delicate rosés or intensely coloured and powerful rosés? Are you looking for a rosé to accompany you in your daily life, a top-of-the-range rosé for special occasions or to offer as a gift? Do you prefer still or sparkling rosés? Whatever your preferences, you are sure to find what you are looking for on Vinatis. Côtes de Provence, Bandol, Tavel, Bordeaux Clairet, Cabernet d'Anjou... the rosé wines in our selection come from a variety of appellations.

Find exceptional wines from renowned producers such as Miraval, Minuty, Château d'Esclans, Gérard Bertrand, Domaine des Diables, Domaines Ott and Ultimate Provence. And if you are looking for a bottle of quality rosé at a low price, you have come to the right place. Thanks to the various discounts and promotions that are often on offer, you can stock up on rosé without breaking the bank.