- Rosé sales surge by 150% when temperatures hit 20°C, with a further boom expected as highs this week reach 27°C
- 90% of rosé sold by Waitrose is dry, regardless of its colour, debunking the myth that darker rosés are sweeter
- Rosé preference goes beyond the blush: from pale Provence-style to fuller-bodied options, flavour is shaped by winemaking method, not just colour
With temperatures soaring to 27°C in the coming days, we’ll all be topping up on our favourite pink tipple to toast the sunshine - rosé wine’s light, fruity, and refreshing flavour makes it the perfect choice for warm weather. Waitrose has revealed that rosé sales will soar by 150% when temperatures hit just 20°C.
With temperatures set to move past the ‘rosé tipping point’ over the weekend, shoppers will be reaching for their favourite bottle. But what’s the preference when it comes to drinking pink?
Shades of pink:
The hue of a bottle of rosé does not necessarily link to its flavour profile. In fact, according to Waitrose, 90% of rosé sold is considered ‘dry’ - regardless of whether it’s a deep pink or a pale blush. Take off the blush-tinted glasses and read the labels, if you want to find the perfect rosé for you.
Most self-proclaimed rosé connoisseurs might claim they steer toward a lighter, ‘Provence’-style rosé, to the point of even describing their favourite wine by the colour versus the grape variety, under the impression that this is the only dry option. The idea that dark equals sweet is a misconception; rosés often appear dark due to the vinification process (the process of converting grapes into wine):
- Maceration rosé - which consists of letting the freshly crushed grapes and juice macerate, similar to the process for creating red wine. The longer the juice touches the grape skin, the darker the rosé. The flavour profile ranges from light and fruity, to fuller and more complex
- Rosé pressing - which consists of slowly pressing the grapes immediately after the harvest, before putting the juice in vats for fermentation. These are generally the palest rosé options, and are sometimes characterised by bright acidity, fruity notes, and delicate floral hints
- Saignée rosé - which consists of taking part of the juice intended for the production of red wine a few hours after the start of skin maceration, and letting it ferment separately to create rosé. Often richer, more concentrated, and more vibrant fruit flavours - as well as more tannins
What temperature should you serve rosé?
Your choice of wine may need to be stored at an unexpected temperature. Nicki Hobbs, Rosé Buyer at Waitrose, says: “Provence-style rosé should be enjoyed between 7-10 degrees. To really enjoy your glass of blush, take your rosé out of the fridge for 20 minutes before drinking (for the red drinkers out there, some red wines would benefit from being put IN the fridge 20 minutes before drinking!).
“Fuller bodied rosés like the Les Cigalieres Tavel Rose 75cl from Waitrose should be closer to 12-13 degrees before drinking, or you run the risk of flattening the complex flavour of the wine. “Some may be considering the arguable cardinal sin: is it ever ok to add ice? The answer is yes, but be warned, the flavour might be slightly dulled.”
For those planning summertime gatherings, it’s worth checking the colour of your rosé when planning your menu. Lighter, Provence-style rosés pair perfectly with salads, seafood, sushi, grilled vegetables and goat's cheese. For those who plan to select a more full-bodied rosé this weekend, it’s worth considering picking up some barbecue dishes with a kick.
