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Different Shades of Rosé

When a wine isn’t quite red, it’s rosé.


When a wine isn’t quite red, it’s rosé.

Different Shades of Rosé

Over the years I have been a red wine lover, but lately my pallet has been graving a rose wine or my favorite the white merlot. Here are some varieties used to make Rosé Wine.
Grenache, Cinsault, Tempranillo, Pinot Noir. Nearly every wine grape has been used to make Rosé wine. Since the type has grown in popularity, there are more options now to choose from. So where do you begin and what styles and brands are the most popular? Traditional? The best?

Dry Rosé Wine

The Varieties

Dry Rosé Wine
This style of Rosé wine is the most common style produced today around the world. France and Spain lead the way in Rosé wine production and it’s popular to see a blend of 2-3 different grape varieties. Here are the most common dry Rosé wine varieties used either alone or in a blend:
Traditionally Dry Rosé Wines
Pinot Noir

Sweet Rosé Wine

Try the White Merlot

Any Rosé wine can be produced in a sweet style by simply not fermenting all the sugar into alcohol. However, it is not as common and mostly reserved for bulk wine production. If you are on the search for a sweet rosé wine, the following wines will fit your taste buds: 
Traditionally Sweet Rosé Wines
White Zinfandel
Pink Moscato and my favorite
the White Merlot

French Rosé Wine

The Wine to Try

The south of France is Provence and Languedoc-Roussillon or sometimes just labeled “Pays d’Oc”. This is something I had to look up. Wines from here smell of strawberries and raspberries and are refreshing with zesty acidity. If you are looking for quality, seek out wines with a high percentage of Grenache, Syrah or Mourvedre versus Carignan or Cinsault. also called Samsó. Most Carignan and Cinsault are not as complex.


What's your color?

Pairing Wine & Food
If you’re just getting your taste buds ready, you’ll find these tried-and-true methodologies to produce consistently great pairings. As you get more familiar with different wines, you’ll become confident and can experiment breaking the rules! 
-Choose a wine that is more acidic than the food.
-Your wine should be sweeter than the food.
-The wine should have the same flavor intensity as the food, you don't want one to over power the other.....that is why it is called pairing ;-)
-Red wines pair best with bold flavored meats (e.g. red meat).
-White wines pair best with light-intensity meats (e.g. fish or chicken).
-Bitter wines (e.g. red wines) are best balanced with fat.
-It is better to match the wine with the sauce than with the meat.
-More often than not, White, Sparkling and Rosé wines create contrasting pairings.
-More often than not, Red wines will create congruent pairings.
My favorite wine to start the evening is a Rose Merlot, which is an often-overlooked category of wine. That's a shame, because it's perfect for warm summer days, paired with virtually any