Rosé

Rosé is made from red grape varieties using one of three main methods. The most common is direct pressing, where red grapes are gently pressed with minimal skin contact, creating pale, delicate rosé with subtle flavours. The second method is maceration, where juice soaks briefly on grape skins to extract more colour, flavour, and light tannins for deeper, more vibrant styles. The third method is blending red and white wines - less common for still rosé but permitted for Champagne rosé production.

Right here at TradingGrapes.com! We offer a curated range of premium rosé wines at varying price points from Australia and internationally, with fast shipping Australia-wide and optional professional cellaring. Browse our 'Rosé wine' collection or explore 'All wines' for the complete range. If you're after something specific or want more of a favourite, let us know - we love sourcing exceptional wines.

Most rosé wines are dry or off-dry, containing little to no residual sugar, though styles vary by region and grape variety. Sweetness depends on how much sugar remains after fermentation. Dry rosés convert nearly all sugar to alcohol, whilst off-dry styles retain subtle sweetness either naturally or intentionally by the winemaker. Popular dry styles include Provence rosé and Australian Grenache rosé. For sweeter options, explore our 'Semi-sweet & off-dry' collections.

Start with approachable, fruit-forward styles that showcase rosé's versatility. Provence-style rosé offers elegant, dry character with subtle stone fruit and herb notes. Australian Grenache rosé provides bright berry flavours with crisp acidity. Pinot Noir rosé delivers delicate strawberry and floral notes. Look for wines described as "fresh," "crisp," or "fruit-forward" rather than complex or structured styles. These offer immediate appeal and food-friendliness perfect for rosé newcomers.

Rosé is incredibly versatile with food, bridging white and red wine pairing capabilities. It pairs beautifully with seafood, grilled prawns, salmon, and lighter fish dishes. The wine's fresh acidity complements salads, vegetables, and Mediterranean cuisine perfectly. Surprisingly, rosé works well with grilled meats and even steak - its light tannins bind with meat proteins, especially in darker, bolder styles. It's also excellent with cheese platters, charcuterie, and spicy Asian cuisine. Check individual product pages for specific pairing suggestions.

Absolutely! Whilst rosé is perfect for summer sipping, it works beautifully year-round for casual dinners, festive occasions, and even with heartier autumn dishes. Its versatility makes it suitable for picnics, BBQs, formal dinners, and cozy winter meals alike. Rosé's food-friendliness and balanced character make it a true all-season wine that adapts to any occasion.

Rosé is best served well-chilled, ideally between 8-10°C. This temperature preserves the wine's crisp, refreshing character and enhances its delicate fruit flavours. Serving too warm can make rosé taste flat, whilst over-chilling can mute its aromatics. If stored in a regular fridge, let it warm slightly before serving. The perfect temperature brings out rosé's balance of freshness and flavour complexity.

Colour and flavour intensity depend primarily on skin contact time during winemaking. Pale rosés (like classic Provence styles) have minimal skin contact, resulting in light salmon-pink colour and delicate, subtle flavours with crisp acidity. Darker rosés spend more time macerating with grape skins, extracting deeper pink-to-copper colours, bolder fruit flavours, and sometimes light tannins for added texture and complexity. Neither style is superior - it's about personal preference and occasion.

Excellent rosé can be made from many red grape varieties. Grenache produces classic Provence-style rosé with delicate berry and herb notes. Pinot Noir creates elegant, strawberry-scented rosé with bright acidity. Syrah/Shiraz offers more structured styles with spice and depth. Sangiovese provides food-friendly rosé with Italian flair. Mourvèdre adds complexity and texture. The grape choice influences colour, flavour profile, and food pairing potential, allowing diverse rosé styles.

Not typically! Quality still rosé is made by direct pressing or short maceration of red grapes, not blending. This traditional method creates authentic rosé character and complexity. Blending red and white wines is generally prohibited for still rosé production, except notably for Champagne rosé, where this method is permitted and often used. The confusion arises because some lower-quality rosés historically used blending, but premium rosé follows traditional production methods.

Most rosé wines are designed for immediate enjoyment, showcasing fresh fruit flavours and crisp acidity best within 1-2 years of release. However, structured styles from regions like Tavel or certain Bandol rosés can age gracefully for several years, developing savoury complexity whilst maintaining freshness. Check the recommended drinking window on each product page. Generally, drink rosé young unless specifically labeled as age-worthy.

Rosé makes an excellent gift choice! Its vibrant colour creates visual appeal, broad style range suits different tastes, and food-friendly nature makes it perfect for entertaining. Rosé works for birthdays, celebrations, dinner parties, picnics, or "just because" moments. Its approachable character appeals to both wine novices and enthusiasts, whilst premium bottles can be quite sophisticated. The wine's association with leisure and celebration makes it an thoughtful, versatile gift option.

Australian rosé tends to be fruit-forward with vibrant flavours, often from warmer climates producing ripe berry characteristics. French rosé, particularly from Provence, emphasises elegance and restraint with pale colour, subtle flavours, and mineral notes. Both styles offer excellent quality but different expressions - Australian rosé often shows more immediate fruit appeal, whilst French rosé showcases finesse and food-pairing versatility. Personal preference and occasion determine which style suits best.

Consider your flavour preferences and intended use. If you enjoy crisp white wines, try pale, dry rosé with delicate fruit and mineral notes. Red wine lovers might prefer darker rosé with more body and structure. For beginners, fruit-forward styles with bright berry flavours offer immediate appeal. Check tasting notes on product pages for specific flavour profiles. Consider the occasion too - light rosé for aperitifs, structured rosé for food pairing. We're always happy to provide personalised recommendations based on your preferences.