Rosé Wine

part of: Grape

Rosé sits between red and white wine in both colour and character. Its pink hue — ranging from pale salmon to deep copper — comes from a short period of contact between the juice and the skins of red grape varieties. The longer the contact, the deeper the colour and the more structured the wine.

Rosé is made in virtually every wine-producing region, and Australian rosés have carved out a strong reputation, particularly those from warmer regions using grenache, shiraz, or pinot noir grapes. Styles range from bone-dry and mineral to fruity and off-dry.

It’s an enormously versatile food wine. Rosé pairs well with seafood, salads, charcuterie, grilled vegetables, and lighter meat dishes. Served chilled, it’s a staple of Australian summers — equally at home at a barbecue as it is at a restaurant table.

Farmed

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How it's made

Rosé wine is made by crushing red grape varieties and allowing the juice to remain in contact with the skins for a short period — typically a few hours to a day or two, compared with days or weeks for red wine. This brief maceration extracts just enough colour and tannin to give the wine its pink hue and light body. The juice is then separated from the skins and fermented at cool temperatures, similar to white wine production. Some rosés are also made by blending a small amount of red wine into white, though this method is less common for quality wines.

Nutrition (per 100g)

Energy 69kcal

Protein 0.2g

Carbs 0.7g

Fat 0g

Fibre 0g Sugar 0.7g

Mass Distribution

What it costs the planet (per kilo)

Carbon 1.46kg

Freshwater 0.25L

Land 112m²

Where it comes from

Made from

Grape, fruit

In the kitchen

Used as

light cooking and table wine

Goes well with

seafood chicken strawberry cream herbs

Classic dishes

Mussels in rosé
Rosé sangria
Coq au rosé

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Where this data comes from

Nutrition data from

FSANZ

How it was calculated

Analysed

Full credits, licences, and methods: the sources page →

Where to next

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