SerpApi.Org
Time to take your wine tour abroad.
Key Takeaways
- Provence was the only rosé region that sommeliers consistently recommended.
- For most rosés, stick with the newest vintage and don’t judge the wine’s sweetness by its color.
- If you’re shopping for rosé made in Provence, look for producers like Clos Cibonne and Domaine Tempier.
Rosé has a reputation for being easy to drink for all people, not just wine lovers. But some bottles are crisp and balanced, while others can taste overly sweet or flat. With literally dozens, if not hundreds, of labels to sort through, finding a bottle that’s actually worth buying can feel like a game of chance.
To get you a wine that belongs anywhere from your beach cooler to your dinner table, we asked a group of sommeliers to name the single best rosé they recommend. While they didn’t all agree on the same bottle or maker (some did!), they could all agree on a region that won’t fail you. Here’s why Provence, a region in southeastern France, continues to set the standard for great rosé.
Meet the Experts
- Jeff Cleveland, wine director and managing partner at Birch in Milwaukee, WI
- Cody Formisano, sommelier at the Dixboro House in Dixboro, MI
- Frank Kinyon, wine director at a.kitchen+bar in Philadelphia, PA
- Eliza Perkins, wine program manager at Woodberry Tavern and Ecco Project in Baltimore, MD
What to Look for When Buying Rosé
You don’t need to know everything about wine to pick a great rosé. Sommeliers say these easy clues can help narrow down your options.
Consider the Vintage
For most rosés, the newest vintage (or the most recently released year) is your safest bet. “I usually buy the current vintage,” says Jeff Cleveland, wine director and managing partner at Birch. “Rosé is usually made to capture freshness and energy, so newer releases are often the best choice. There are exceptions, but you seldom go wrong with the most recent vintage.”
In other words, don’t spend too much time looking for specific years for most everyday rosés. “For 90% of rosés on lists and shelves out there, young and fresh is the way to go,” says Eliza Perkins, wine program manager at Woodberry Tavern and Ecco Project. “The most current vintage or the previous year’s vintage will give you the bright, fresh fruit character expected from rosé.”
That said, Perkins notes that some rosés are definitely better when aged. “These usually are a bit higher in price point but worth it if you are looking for a different rosé drinking experience,” she says. You should notice more complexity beyond just bright fruit characters.
Pick the Color
When buying rosé, color does not always determine the sweetness of the wine. “I often hear people remark that darker rosés are sweeter, and this is incorrect,” says Frank Kinyon, wine director at a.kitchen+bar. “A lot of [dark colored] rosé is made via the saignée method, where the first pressing of juice from a red wine is ‘bled’ off. These wines are complex and surprisingly crisp and refreshing.” In fact, they are some of Kinyon’s favorite rosés.
A rosé’s color can still offer clues—it just isn’t sweetness.“Generally speaking, the lighter the color of the rosé, the softer the weight, and the more delicate the mouthfeel,” says Perkins, adding that you can also still have bright, pronounced, dry, and fruity characteristics. “Darker rosés have extracted more color from the skins of the grapes and may be a little bigger in body, but still can be very dry, crisp, and fresh.” Perkins thinks it’s worth experimenting with the “vast world” of shades and styles of rosé before determining which one you like best.
Keep It Simple
Lighter rosés are typically more delicate and lighter-bodied, while darker rosés tend to be fuller-bodied. Neither color tells you how sweet the wine will be.
Look for Signs of Quality
Next up, take a look at which grapes were used to make the wine. “Look for grapes like Grenache, Cinsault, or Mourvèdre, which naturally deliver that classic, dry finish,” says Cody Formisano, sommelier at the Dixboro House. If you’re after that classic Provence-style rosé, these grapes are a good place to start.
But don’t stop there. “Great rosé comes from all over the world, using many different grape varieties,” Perkins adds. “If you like red wine made from a particular grape, give a rosé made from it a chance.” For example, if you enjoy Pinot Noir, try a rosé made from Pinot Noir grapes.
Once you’ve picked a grape and before you check out, see if the bottle lists any official regional designations. “Look for AOC or IGP classifications on the label,” says Formisano. “This guarantees the wine comes from a protected region like Provence, rather than a generic blend labeled as Vin de France.”
The Best Region for Quality Rosé, According to Sommeliers
If there’s one region experts consistently trust for rosé, it’s Provence. “Provence is a region synonymous with quality rosé!” says Perkins. “Rosé is baked into Provence’s winemaking history, and its many sub-regions all have distinct styles.”
That winemaking reputation has been passed down for generations. “Provence has been making rosé for centuries, so it’s not just a trend; it’s a big part of the culture,” says Cleveland. “Many producers boast rosé as their flagship wine, giving it the same attention and care that many regions reserve for their reds.”
While the Provence region has plenty of variety, its signature style remains remarkably consistent. “The main distinctive quality of Provence rosé is that they are known to be extremely light in color,” Perkins explains. “Typically, these grapes go directly to press—the same way of making white wine—so very little color and tannin are extracted from the grape skins.” The result is distinctly light-pink, fresh, fruity wines.
And it’s not just the centuries of winemakers who have created that style of wine; the region is uniquely equipped to produce world-class rosé. Formisano explains that the warm Mediterranean climate near the sea helps the grapes to “ripen beautifully while maintaining a mouthwatering acidity.” These grapes create that signature pale, bone-dry style that the rest of the world has tried to replicate.
Kinyon also mentions the wind and soil as two of the region’s natural advantages. “The Mistral winds create strong and consistent airflow through the vineyards,” he says. “There’s also a diverse collection of different soil types.”
Best Wineries for Rosé From the Provence Region
Ready to start sipping? These are the Provence producers that earned repeated praise from our pros.
Clos Cibonne
Clos Cibonne, an iconic Provence winemaker, according to two sommeliers we spoke to, and their rosé is top-notch. “Clos Cibonne champions the Tibouren grape, typically used for blending,” says Perkins. “They showcase it as a single varietal and age the wine to provide elegance and complexity to support the fresh fruit flavors.”
Kinyon calls Clos Cibonne a “wild” and “notorious” rosé. “These wines are incredibly age-worthy, lasting over a decade in the bottle, and grow more complex with time,” he says. “Clos Cibonne is iconic for allowing flor [or a yeast film] to develop on the wines while they rest in barrel, giving their rosés a unique earthy and savory quality.”
Domaine Tempier
Another two sommeliers think Domaine Tempier is the benchmark for serious rosé drinkers. “Their rosé has beautiful freshness, but it also has texture, a remarkable savory quality, and a minerality that makes you want another sip,” says Cleveland. “It’s also a rosé that really shines at the dinner table. While many rosés are perfect as an aperitif, Tempier has enough depth to pair with everything from grilled fish and shellfish to Provençal vegetables, roast chicken, and Mediterranean dishes.”
Perkins agrees that Domaine Tempier is one of the region’s standout producers. “Domaine Tempier ideally represents what Bandol wines offer,” she says. “A single-varietal Mourvèdre rosé gives juicy, fresh fruit and memorable minerality year after year.”
Some honorable mentions include Château des Annibals and Commanderie de la Bargemone.
Read the original article on Real Simple
