Rosé Wines | Manitoba Liquor Mart

Rosé Wines

What is Rosé?

In a nutshell, Rosé is simply pink wine. They can be very dry, to lightly sweet and come in a rainbow of pinkish shades, ranging from dark pinkish red to the palest silver salmon. These colours are impacted by the production method used to make the wine. There are 4 common methods:

Direct Press: This is a very, very slow press of red grapes, which gives the broken skins time to give a light delicate colour to the juice. After immediately pressing off the skins, the juice heads to the fermentation vessel. This yields a pale wine with more perfumed aromatics and a delicate flavour. Most Provence Rosé wine is made in this method.

Limited Skin Maceration: Once the red grapes are crushed, the chilled juice and skins are left in contact with each other for 2 to 20 hours. The amount of time they are together will determine the amount of colour in the wine; more time gives more colour. The juice is drained off, and fermentation proceeds. These wines range in colour from light to dark pinkish red and can be dry or fragrantly sweet.

Saignée Method (sān-yay): After the juice has macerated with the skins for a short time, the winemaker will “bleed” off some of the lightly coloured juice from the tank. The rest of the liquid is left to continue its journey, becoming a more concentrated and intense red wine due to the reduced quantity of liquid. The “bled” off portion will be pink juice, with the resulting Rosé being richer, bolder and often darker than other methods. 

Blending: This is a method where a red wine and a white wine are blended together to make a pink wine. This method is not very common and is prohibited within the EU with one exception: true Rosé Champagne can use this method to give the wine its beautiful pink hue. A New World still wine can be made this way; the styles can vary from light to heavy depending on the amount of red wine used in the blend.


Most rosés are meant to be consumed young. They are best when consumed within a year or two of their vintage date, when the refreshing fruit flavours are at their best.


In terms of volume, France wins the Rosé crown, followed by Rosado from Spain, Italian Rosatos and Blush/Rosé wines from the USA.


Most Rosés are dry wines; Blush wines from California almost always have a sweet and fruity character to them.


Don’t serve them icy cold! The delicate aromatics of a dry Rosé will be lost in the cold. Bring it out of the fridge for 15 minutes before serving.


Pale Rosé wines can also be made from grapes that have a pinkish or lavender colour to their skin, such as Pinot Gris, or Grenache Gris.



Perfect Rose Pairings:

Rosés are incredibly versatile for having with a meal. Try pairing a Rosé wine with the following items:

  • Grilled or roasted Pork
  • Grilled or roasted fish
  • Shrimp
  • Fresh salad
  • Charcuterie board


Rosé Lemonade Recipe


6 lemons (or 1 cup lemon juice)
1 cup sugar
7 cups water
1 cup of Rosé
Squeeze the lemons into large pitcher. Mix water and sugar until sugar dissolves. Mix Rosé into jug. Add lemon slices and serve over ice.