Rosé wine was the drink of choice for Mark and Adam on their last trip to Sydney. They’re fairly large and hairy lads, so there was some confusion from their cohorts when placing an order for said drink of choice. But it was hot and humid in Sydney, and a big ballsy red was not the answer. Whether you like your Rosé wines bone-dry or with a lick of sweetness, here are the latest offerings that have passed the Tasting Panel’s lips and left a smile on them.
What is Rosé wine?
Rosé is a dry, off dry or sweet red wine. The colour can range from light pink to quite vividly so, depending on how much skin contact is allowed with the juice post crushing.
Is Rosé a sweet wine?
Often but not always. Rosé can be anything from b ...
Rosé wine was the drink of choice for Mark and Adam on their last trip to Sydney. They’re fairly large and hairy lads, so there was some confusion from their cohorts when placing an order for said drink of choice. But it was hot and humid in Sydney, and a big ballsy red was not the answer. Whether you like your Rosé wines bone-dry or with a lick of sweetness, here are the latest offerings that have passed the Tasting Panel’s lips and left a smile on them.
What is Rosé wine?
Rosé is a dry, off dry or sweet red wine. The colour can range from light pink to quite vividly so, depending on how much skin contact is allowed with the juice post crushing.
Is Rosé a sweet wine?
Often but not always. Rosé can be anything from bone dry to super sweet.
Do you chill Rosé wine before drinking it?
Pretty much always. Because Rosé is made with limited skin contact it doesn’t contain much tannin. This means the wine won’t become bitter or astringent when chilled.
What food goes well with Rosé wine?
If the Rosé is sweet, it will work well with dishes containing heat by way of spice. Dry and light Rosé work well with goats cheese, pasta, rice dishes and seafood. Medium bodied dry Rosé can work with paella and grilled meats, including chicken and beef.
How long can I keep Rosé wine in the fridge?
Once opened, generally, no more than a day. After that the aromatics and flavours will dull.
If the bottle is unopened, in theory as long as you like. That said, wine doesn’t like vibration, including that generated by household fridge compressors. Vibration is reputed to decrease some types of acid and esters which in turn will dull aromatics and flavours. It can also increase the amount of propanol which will dull the wine and increase the level of isoamyl alcohol which may make the wine taste sweeter. Not a biggie if you whack the wine in the fridge and don’t get to it for a week but you don’t want to use the fridge for ‘cellaring’. Wine specific fridges typically have an external and/or specialist compressor.
Another textural Rose from Leconfield with red fruits, florals, and melon. Winemaker Paul Gordon works 2 very different ferments here... one aromatic ferment... where juice was cold settled, racked with low solids and cold fermented using an aromatic yeast. The other portion was fermented with whole solids and natural yeast at a warmer temperature, then allowed to undergo malo-lactic fermentation to promote mouthfeel and length. The end result is stunning and complex. Learn More
The 2024 is now 100% made from Grenache selectively picked from Block 32. Gently airbag pressed and fermented with the juice being allowed to settle prior to a long, cool ferment to help maintain all the lovely notes from vintage 2024. Following fermentation, the wine was left on lees for the right balance, structure and mouthfeel. Plenty of fragrance, heaps of fruit, a joyous texture and a bone-dry finish mark this as an exceptional rose. Learn More
Single vineyard, basket pressed, 100% Barossa Valley Grenache Rose. Just off dry, this is a great alternative to a rose from the Provence, offering zip, spice, crunchy fruit, strawberries, peach, pink grapefruit and more. The mid palate texture is generous, giving the wine a wonderful mouthfeel which perfectly complements the bright acidity and red fruits. Yum.
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Leconfield La Sevillana Rosé 2022Special Price $25.00 Regular Price $28.00Another textural Rose from Leconfield with red fruits, florals, and melon. Winemaker Paul Gordon works 2 very different ferments here... one aromatic ferment... where juice was cold settled, racked with low solids and cold fermented using an aromatic yeast. The other portion was fermented with whole solids and natural yeast at a warmer temperature, then allowed to undergo malo-lactic fermentation to promote mouthfeel and length. The end result is stunning and complex. Learn More
