Rosé, which means “pink” in French, has become increasingly popular in recent years, and for good reason. Its captivating color and versatile, easy-sipping style make it a natural companion for today’s casual entertaining and varied cuisines. Like white and red wines, rosé is considered a category of wine, and can be made from a number of different grape varietals. With rosés, primarily red grapes are used, although some, like Malene Rosé and many of the rosés of Provence, are also blended with a small percentage of white grapes for flavor and complexity.
The Grape Varietals
Rosés are made in nearly every country and region that makes wine. And naturally, each region tends to use the red grape varietals most commonly grown there. In some countries, such as France, there are laws governing what varietals can be used in rosé. Other areas, particularly in the New World, are more flexible.
Following are some of the world’s most notable rosé-producing countries and regions along with the grape varietals used most frequently. Note: this is not an exhaustive list!
Provence (southern France): Grenache, Mourvedre, Cinsault, Carignan, Rolle
Tavel (southern Rhone): Grenache, Cinsault, Carignan, Mourvedre, Syrah
Loire : Cabernet Franc, Pinot Noir
Grenache, Tempranillo, Graciano, Cabernet Sauvignon, Merlot, Carignan
Sangiovese, Pinot Grigio
Grenache, Mourvedre, Carignan, Cinsault, Rolle/Vermentino
Pinot Noir, Syrah, Zinfandel, Cabernet Sauvignon