Rosé
These wines are made from red grapes, but they don’t end up red because the grape juice stays in contact with the red skins of the grapes for just a few hours, compared to days or weeks for red wines. Rosé wines also absorb very little tannin from the skins; therefore, you can chill these wines and drink them as you would drink white wines.
The rosé wines that call themselves white are fairly sweet; they are sometimes referred to as blush wines, although that term rarely appears on the label. Wines labelled rosé can be sweetish, too, but some wonderful rosés from Europe, including Champagne (and quite a few from the United States) are dry (not sweet).
Light rosé: This flavour profile of rosé is considered to be the most versatile of all, with Provence and Pinot Noir typically categorised as the lightest rosés. These pale pink-coloured rosé wines usually have mint, grapefruit, or strawberry flavours which you can taste with each sip.
Light, medium, and floral rosé: White Zinfandel and White Merlot rosés are few shades darker than light rosé, almost orange even! They are commonly associated with cherry, rose petal, and herbal flavours.
Medium, full, and round rosé: Rosés made from Cabernet Sauvignon or Sangiovese grapes give off hints of raspberry, hibiscus, and white pepper, and is typically when the colour of the rosé only begins to turn dark.
Full, rich, and savoury rosé: When enjoying darker, nearly red-coloured rosé varieties, you’ll taste flavours like jam, bell peppers, or black peppers. Typically, Syrah, Montepulciano D'Abruzzo, or Tavel rosés are full, rich, and savoury.