The world of rosé wine is truly exciting. The most difficult wine to make. Each variable has an important function on the final impact. Soil, grapes, maturation, vinification method, aging.
Some varieties are better for the production of rosé wine, others a little less. Making rosé is an attitude. It is no longer possible to make rosé just because the market requires it.
Although in the glass the colors of the different rosé wines may seem similar, there are many differences that may arise when tasting. The grape variety chosen for the production of rosé wine plays an important role. Here are 4 international varieties + 1 from which not only famous but also very interesting rosé wines are obtained.
One of my favorite. The “wine-emotion” as Roberto Cipresso calls it. The most elegant and most difficult variety to work with.
The aromas of the Pinot Noir in pink are those of small red berries, light citrus notes, cherries and strawberries. Wines are usually dry and very soft. It is also widely used in the sparkling version. The new Prosecco Rosé is obtained precisely by adding a small amount of Pinot Noir to the Glera to obtain the rosé color.
How to pair Pinot Noir?
To spicy, exotic foods. Salads. And why not, even soups.
Sangiovese is the most cultivated grape variety in Italy and in its pink production it is still underestimated. Thanks to the fact that some of the most important Italian red wines such as Brunello di Montalcino or Chianti Classico are obtained from Sangiovese.
The aromas of Sangiovese vinified in pink will be those of cherries, strawberry and small red fruits generally accompanied by spicy notes.
How to pair Sangiovese rosé?
I would try it with buffalo mozzarella and ham.
Grenache is one of the varieties used in Provence for the production of some of the best rosé in the world. In Spain it is called Garnacha.
The rosés obtained from 100% Grenache base will have hints of red fruit, lemon, light vegetal notes. On the palate these wines will be particularly acidic. From Grenache are obtained full-bodied wines and used in blends gives the wine spicy notes.
How to pair it?
To Mediterranean dishes, to tomato-based dishes, to courgettes, to aubergines!
The Syrah grape produces small black berries with a resistant skin. The resulting wine has body and persistence. The typical aroma of Syrah is pepper and a spicy note. Among others red fruit and citrus fruits. From Syrah you don’t get the classic fruity rosés but those with more body!
How to pair Syrah?
Complex pasta dishes, light meats, risottos.
Bombino Nero is a native Apulian variety that is part of the only Apulian DOCG dedicated to rosé wine, that of Castel del Monte Bombino Nero.
Some of the best Apulian rosés are obtained from the black Bombino since this variety is particularly suited to pink production due to its late ripening and high concentration of acids and low amount of sugars. The skins are thin and this allows the almost immediate passage of color from the skins to the must in maceration and a low extraction of tannins: the wines will therefore be fresh, soft and colorful.
The typical aromas of black Bombino are those of small red fruits, raspberries, flowers, rose petals while in the mouth it is a dry and round wine with a savory note. Pleasant and full.
How to match it?
Sea view aperitif for sure. With fish, with raw ham, with tartare.