Rosé is on a sales tear. In the U.S., sales are growing at over 10 percent a year. In France, rosé outsells white wine. Far from being the niche product popular with female wine drinkers, or a wine thought of as a minor offering suitable for summertime barbecues, that it used to be, rosé has gone mainstream.
Take a look at 10 rosés we suggest for the fall.
Very pale pink. Complex fruit nose. Well-balanced in the mouth with a broad texture. Made from grenache and rolle. Founded by Sacha Lichine, son of prominent Bordeaux winemaker Alexis Lichine — with winemaking and viticulture overseen made by former Château Mouton Rothschild managing director Patrick Léon — Château D’Esclans brings winemaking star power to Provence. The price, be warned, reflects that. (The same producer makes a more popular-priced rosé, Whispering Angel.) But it is nice to see dedicated outsiders come into a winemaking area; it tends to encourage all to raise their game.
Mineral and herb-led nose with significant punch. A full palate of rose petal and dark berry flavors. Medium plus acid and a medium finish. Very flavorful but not in the ‘fruit-bomb’ sense. Complex flavors from a blend of 45 percent grenache, 35 percent cinsault, 15 percent mourvèdre, and 5 percent rolle (vermentino). Impressive and a promising match with a wide range of seafood and white meat, including turkey and veal.
The small area of Tavel in the southern Rhône produces only rosé wines (if “Tavel AOP” is on the bottle). Grapes are grenache, cinsault, syrah, and mourvèdre. The wines are known for their ability to age, often over 20 years. This wine reflects its powerful grape varieties, with a tannic backbone that gives it character. Best with food, especially pork, veal, or poultry.
MARTINI & ROSSI / Facebook
The wine looks like a rosé prosecco, but prosecco must be white. This one is made from malvasia, brachetto (providing the red hue), and moscato bianco (aka muscat) and resembles prosecco in its lightness and its sparkling character. Simple, but an economical choice for a group toast.
Milbrandt Vineyards / Facebook
Made from a blend of sangiovese and syrah. Color of smoked salmon. Light nose. Prominent backbone in the mouth. Fruity taste of moderately ripe fruit. Fresh and pleasant although fairly simple. Pair with pasta dishes.
Made from pinot grigio grapes left in contact with their skin for over 24 hours, this wine has a medium copper hue and a nose of peanut shells and rose petals. In the mouth, the wine is dry with a good tannic backbone and medium-plus acid. Medium finish. Good choice for Thanksgiving turkey or to accompany zesty Mexican food.
Diamante Doble Vineyard / Facebook
Made from dolcetto. The wine has a light, floral nose. The mouth has a firm backbone, medium finish, and medium complexity. Flavors of red berries such as strawberry and raspberry dominate. An enjoyable quaffing wine and also good with cheese.
A glorious sunset orange color. Produced from cabernet franc, cabernet sauvignon, and merlot. Nose of mineral and ripe red fruit. Intense fruity flavors in the mouth. Medium body, medium-plus acid, and medium finish. The fruit-acid balance in this wine is exquisite. Can be very pleasantly quaffed on its own or served with white meat, veal, or a cheese plate.
Nose of cinnamon, burnt match, and potpourri. Mouth of herbs, lime, and plum with a firm tannic backbone. 50 percent cinsault, 40 percent grenache, and 10 percent syrah. Medium acid, medium-minus finish. Straightforward on the palate.