50 shades of pink
Rosé is more than wine. It’s a way of life
From its ancient roots in the vineyards of Provence to its modern-day reputation as the ultimate summer sip, rosé has always carried an air of charm and intrigue. But beyond the pastel hues and chilled glasses lies a treasure trove of quirky facts, curious traditions, and delightful stories that make rosé far more than just a pretty pour.
Rosé is older than red or white wine
Rosé may be the oldest type of wine because early winemaking techniques naturally produced a pale, pinkish-hued wine through brief contact with grape skins, a method that resembles modern rosé production. Ancient Greeks and Romans made pale pink wines long before full-bodied reds or crisp whites were on the scene because they didn’t macerate grape skins for long, meaning almost everything they drank back then resembled what we now call rosé.
Rosé isn’t made by mixing red and white (except in champagne)
Contrary to popular myth, rosé isn’t made by blending red and white wines, unless you’re in Champagne, where it’s allowed (and fabulous). Most rosés are made by briefly letting red grape skins touch the juice, giving just enough color without full-on red wine vibes.
Provence is rosé royalty and has been for centuries
France’s Provence region is the spiritual (and literal) home of rosé. With over 85% of its wine production dedicated to rose, they’ve turned it into an art form.
Situated in the sun-soaked south of France, Provence offers the ideal climate for growing grape varieties that thrive in rosé production, such as Grenache, Cinsault, Syrah, Mourvèdre, and Tibouren. The warm days, cool nights, and mistral winds all contribute to grapes that are ripe yet retain freshness and acidity, key for making dry, crisp, and aromatic rosés.
But it’s not just the climate, it’s a cultural and historical identity. Rosé has been the dominant wine style in Provence for centuries, and winemakers here have focused on refining it rather than treating it as a byproduct of red wine production. The region also has strict winemaking standards that emphasiSe pale coloUr, elegant structure, and delicate fruit, what we now associate with “Provence-style rosé.”
Rosé sparkling wine has its own rules
From Italian rosato prosecco to South African Cap Classique rosé, pink bubbly is having its moment.
Unlike still rosé wines, which are often made by blending red and white grapes or through limited skin contact, rosé sparkling wines must follow specific production methods, particularly when it comes to how the colour and flavour are developed.
For example, in Champagne, rosé can be made in two legally permitted ways:
Blending a small amount of red Pinot Noir or Pinot Meunier wine into white base wine (a method typically not allowed for still rosé wines in most wine regions).
Saignée method, where the juice from red grapes is left in contact with the skins just long enough to extract colour and character before fermentation.
“Frosé” was invented by accident
Frosé (frozen rosé slushies) started as a clever summer hack at a NYC bar, and took over the internet almost instantly. Blending rosé with strawberries, lemon juice and sugar became the drink of the season.
Rosé is one of the most versatile wines with food
From spicy dishes to creamy cheeses and grilled seafood, rosé plays well with others. It’s a rare wine that doesn’t overpower flavour.