Think Pink When you Drink on Valentine's Day

Well-priced sparkling and still rosé wines are available from regions around the world

Alison Napjus
Posted: February 12, 2003

		Still Rosé
		Sparkling Rosé
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		World Sparkling Values The best bubbly for $20 or less
		Valentine's Day 2002

One of the most neglected styles of wine is rosé, whether still or sparkling. For many wine lovers, rosés bring to mind sweet White Zinfandel circa 1985 or fizzy pink wines relegated to wedding toasts. Many winemakers don't take rosés very seriously, either. In fact, most major Champagne houses didn't even make rosés until the 1970s. Nonetheless, many producers in wine-making regions around the world regularly bottle a rosé. And because they are overlooked, rosés typically offer great value. Still rosés across the board are some of the best bargains for a light, refreshing wine. Rosé Champagne is slightly more expensive to make than regular Champagne (and this is reflected in the bottle price), but it is still easy to find a well-priced bottle.

Regardless of origin, rosés are made one of two ways. The first involves a short maceration, or steeping, of the skins of a red grape with the juice. Once the skins of the grapes have imparted some color, they are removed and winemaking proceeds in the manner of white wines. This is the more common method for rosé production, and it is argued by some that it makes a more stable rosé.

The second method for making rosé is more basic and involves blending small quantities of a finished red wine with a finished white wine to achieve the desired hue. Although this procedure is used regularly in the rest of the world, it is prohibited everywhere in France except Champagne.

Both methods can make excellent wines. Along with the wide array of pleasing pink shades available in rosés, these wines boast many other attributes. Both capture the red fruit and berry notes that are derived primarily from red grape skins, although maceration is probably the most effective. In still rosés, you get a range of red fruit flavors, but not the weight or tannins of a red wine. In sparkling wines, the aromatics of the wine are heightened. The best versions of rosés also offer a refreshing acidity that balances a slight fruit sweetness. This makes them a delicious aperitif and, in some cases, a nice match with light foods.

It is the simple structure of most rosés that makes them easily quaffable, but most do not age well. The fruit and spice flavors rarely develop into anything complex. Most rosé aficionados would agree that these wines should be drunk young. Below, we highlight a selection of recently reviewed still and sparkling rosés. They cover a wide range of wine-producing areas, but certainly not all. Look for rosés from other regions, such as California and even South Africa. And while the wines listed below are ready to drink for Valentine's Day, newer vintages will arrive on wine store shelves for drinking this summer.