Rosé Run Down


Ever heard a wine ‘connoisseur’ rambling on about flavour profiles as they quaff their chosen drops? Yeah, we all know one. As for us convivial drinkers who don’t take the exercise too seriously, you can never have too much vino-wledge.

So before you use the ‘aromatic’ descriptor for the fourth time at your next dinner party, peruse some tasting notes we’ve curated just in time for the upcoming rosé season! Some say it’s the wine of choice for the indecisive, but we say ‘no way, rosé’!

The variance in the desirable pink hue is the result of red grape skins touching the wine during the maceration process, lasting anywhere from a couple of hours to a whole day. This allows for a diverse and versatile range of colours, ranging from light shade of copper and deep salmon to ruby red. There’s no better time to drink pink than in the warmer seasons, with an abundance of pretty hues all lined up on the shelf.

Generally speaking, the rosé wines on the darker end of the spectrum taste sweeter and are slightly more intense in flavour. The lighter-coloured rosé wines typical of European countries tend to be drier (AKA not sweet!) and less fruity than Australian rosés.

Fragrances at the forefront of rosé wines really depend on the type of grape used but some of the most common are summer fruits and florals, melons and citrus. If you’re feeling overwhelmed scanning the shelves of Dan Murphy’s before your next BBQ or picnic, head to France.

Dubbed as the motherland for this varietal, Provence is the most prolific rosé-producing region in the world. Anything from Provence, the Rhône Valley or the Loire Valley will put you in good stead. The usual traits of pale salmon colour, fresh and acidic taste, plus hints of strawberry and citrus make for a crowd-pleasing drop.

Eager to put your vino-wledge into practice? Head to Rosé Royale (click here) in Potts Point for a tasting with a cheese and charcuterie platter!