Signature Styles & Characteristics
The best rosé wines are made from individual grapes or blends of several varieties, ranging from Pinot Noir (vin gris style) to red Rhône grapes (Grenache, Syrah, Mourvèdre, etc.), Iberian varieties (Tempranillo), Italian (e.g. Sangiovese) and so many more. The range is indeed part of the category’s charm. Although any grape can be interpreted in innovative and at times, outlying styles, the below chart/graphic represents the preponderance of what you will find in California:
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Dryness/Residual Sugar
Rosé Wine: 50 percent on a scale from Dry to Sweet of Dryness/Residual Sugar.
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Acid (potential)
Rosé Wine: 80 percent on a scale from Low to High of Acid (potential).
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Alcohol (potential)
Rosé Wine: 80 percent on a scale from Low to High of Alcohol (potential).
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Body (weight on palate)
Rosé Wine: 80 percent on a scale from Low to High of Body (weight on palate).
- Production Methods
- Saignée (bleeding), skin contact, blending (small amounts of red wine into white wine)
- Styles
- Single grape (e.g. White Zinfandel), vin gris (Pinot Noir-based), Rhône blends, Italian, Iberian, proprietary, sparkling (rosé cuvées)
- Texture
- Lean/tart to round and smooth
- Ageability
- 1-3 years, and in some instances longer
- Single Grape
- Primarily Pinot Noir, Zinfandel, Grenache, etc.
- Rhône Blends
- Grenache, Syrah, Mourvèdre, Carignan, Cinsault, etc.
- Italianate
- Sangiovese, Barbera, etc.
- Iberian
- Primarily Tempranillo
- Proprietary
- Many and varied varieties and combinations are used
Flavors
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Fruit/Vegetable
Red currant, red/black plum, cranberry, raspberry, grape, cherry, strawberry, pomegranate, pink grapefruit, tangerine, orange, apricot, nectarine, persimmon, peach, watermelon, cantaloupe, mango, red/yellow pepper, mushroom, beet, rhubarb -
Floral/Herbal
Rose, jasmine, orange blossom, violet, bay leaf, chamomile, verbena -
Earth
Mineral, chalk, salinity -
Other
Nut (chestnut, almond, hazelnut), bubblegum, marmalade, jelly