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Know your variety – Rosé

Versatile, refreshing and absolutely delicious, there’s so much to love about Rosé! A style of wine rather than a variety, it’s come a long way since those sickly sweet wines of yesterday to emerge as an anytime, food-friendly tipple.

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Origins

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In the ancient world, wine was made by crushing red and white wines together. Even when the colours were eventually separated, the harsh tannins in the reds saw many still preferring lighter coloured wines – the first form of Rosé!

Fast forward to 19th century southern France and Rosé was seen as a casual drink to quench the thirst with any tourist with half a fashion sense sipping it after a day chilling out on the beach.

Unfortunately, in the mid-20th century, Mateus was created and this Portuguese style gave Rosé a reputation for being sickly sweet.

Thankfully, the winemakers of today have refined Rosé and in Australia, it’s made in a mouth-wateringly dry style that’s a wonderful food match. It’s made from many different grapes, with some of the most common being Shiraz, Pinot Noir and Grenache.

Tasting notes

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Given how many different varieties can be used to make Rosé, no two wines taste the same. However, they’re usually made in the same way with the biggest differences being variety, where it comes from, residual sugar and alcohol level. Click here to learn more about how Rosé is made.

When a Rosé is made from Pinot Noir, the typical characters are plums, spice and a variety of savoury fruits. Sangiovese Rosé is typified by savoury fruits, while Cabernet Rosé is bright with berry flavours, sometimes with notes of leaf and herbs. When it’s a Grenache Rosé expect a wine full of raspberry, cranberry and spice.

Food pairing

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For drier styles, go for salads, charcuterie and antipasto. For off-dry styles, go for spicy food or fruit-based dishes.

Check out our deliciously refreshing range of Rosé here

Two Blues Sauvignon Blanc 2014
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