Now that the warm weather is here it is a great time to crack open a bottle of Rosé. Pale Rosé is by far the most common and thus the most popular type of Rosé but there is a second less known, darker Rosé.
Darker Rosés can have a fuller body and a greater concentration of flavours. They may be more complex and structured, making them able to pair well with a wider array of summertime foods.
The most common types of red wine grapes used to make Rosé are Grenache, Sangiovese, Syrah, Mourvèdre, Carignan, Cinsault and Pinot Noir. The skins are generally exposed to the wine for only a short time. Where some red wines ferment for weeks at a time on red grape skins, rosé wines are left for just a few hours. However, when making dark Rosé, only dark-skinned varietals are used, such as Mourvèdre, Cinsault, Syrah, Merlot, or Cabernet Sauvignon. The grape skins are also exposed to the wine for a longer period of time in order to gain more flavour.
Where light and medium bodied Rosés pair well with cheese, creamy sauces and dips, savoury canapés, mezes and tapas, darker Rosés will go well with smoke and char flavours of grilled meats and vegetables, as well as full-flavoured sauces.
The occasion for serving Rosé varies by type as well. Light or medium-bodied ones are best served chilled and lend themselves well to sipping while relaxing at the cottage or in the backyard. Darker Rosés, on the other hand, fair well served chilled, at a backyard barbecue.
Whichever Rosé you prefer, now is the best time of year to sit back, relax and enjoy a glass.