My second blog post was a preview of spring beers featuring some brews for the upcoming season. Now, for another spring treat that I’m just tickled pink about – rosé wines. Soon enough, these bottlings will appear on the shelves of your favorite wine hub, and if you’ve never given the lovely coral hued libation a swirl, well, there’s no time like the present. Especially when you can grab a couple to test and compare for $12 or less per bottle.

Rosés, because of their color, often get sub-consciously linked to the mini bottles of White Zinfandel that many elderly ladies like to grab by the 4-pack – sweet, sweet, sweet. But keep an open mind about these rose petal shaded gems, because there is a lot of variety in flavor profile and style. From sweet, juicy, and fruit driven, to dry, floral, and focused, these wines are incredibly food friendly and versatile, and are the perfect accessory to a warm day.

What is a rosé?

Why is rosé so beautiful? Rosé wine is actually made from red wine grapes (a broad variety, hence the full bouquet of shades). The vinification process can be done in a few ways.

Limited Maceration

This method of vinification is quite similar to that of red wines, except that the juice spends much less time in contact with the skins (aka, Maceration), which is what gives red wine its deep colors. The winemaker decides how long the juice will stay in contact with the skins, thus determining the flavor and color intensity imparted into the wine.

Vin Gris

Vin Gris wines come from juice that is immediately pressed and has no maceration time. The result is a delicate, light, pink color. This is typical of French rosé wines made from Cinsault, Gamay, and Grenache gris. In fact, to be labeled as a “gris de gris” wine, it must be made from one of those three varietals.

Saignee

Saignee, the French word for “bleed” is a process during which some juice is ‘bled off’ from the must of a fermenting red wine. The result is a rosé wine separated from the must, and a more concentrated, intense red wine continues to ferment.

What does the varietal mean for the flavor?

Rosé wines run the gamut in terms of varietals used, and as the wine grows in popularity, more vineyards are taking to producing one or two. As a general rule of thumb, the thicker skinned, heavier red wine varietals (think Cabernet) make the juicier, bolder rosés, and the lighter, more delicate varietals (think Pinot Noir), make the gently tinted, botanic offerings.

Rosés I’m looking forward to…

One of my personal favorite rosés to look for is a Sancerre rosé, made with Pinot Noir grapes. A stellar bottling I’ve been delighted by in the past is produced by Domaine Vincent Delaporte and Sons. The coloring is gorgeous, reminiscent of cherry blossoms, and the palate has subtle fruit, lively floral tones, and a laser-like focus that you may not expect. They tend to be a bit pricier than other options, but are well worth it – make sure to stock up if you see some, they’re more rare than other rosés, and get scooped up quickly!

Another rosé I’ll be waiting for is the Ameztoi “Rubentis” Getariako Txakolina. Low in alcohol, but packed full with flavor, I look forward to drinking this through the spring and summer. It surprises with a fizz, and the effervescence compliments the flavor, making this a spirited rosé that I can’t wait to crack open.

A safe bet for someone venturing into rosé but fearful of being met with too much sweetness, is a Provencal rosé. Rosé from Provence is like Pulled Pork from Memphis – you can find it in a lot of other places, but from here, it’s just a classic. These wines are also lighter bodied, and range in flavors of fruit, flowers, and citrus.

For someone looking for a fruitier number with some sweetness, look for the deeper pinkish-red hues. A rosé from Rioja could do the trick, a Rhone Valley selection, or a new world rosé.