It’s worth exploring the different styles of rosé, from the already popular dry Provence to sweeter British pinots
In spite of the massive popularity of rosé, which enjoyed an even bigger boost this sunny spring, there’s still a tendency to think of it as a single type of wine. While it’s not as varied as red or white wines, however, there are still marked differences in styles, depending on the type of grapes used, the amount of skin contact and the level of sweetness.
The most popular style is still the whisper-pink, ultra-dry Provence rosé, which often contains a small amount of white wine (usually vermentino, AKA rolle in Provence). Wines that contain a significant proportion of cinsault have a particularly appealing, crisp, citrussy bite. You generally find darker rosés in Spain and Latin America, and they’re generally riper and fruitier – the kind of rosé to drink with the big flavours of a barbecue, say.
A rosé by any other name: splash out on new varieties