Rosé can be a misunderstood wine.
Many Australians consider it a ‘sweet’ wine, where this traditionally is not the case. Rosé is made from red wine grapes of many varieties. Where red wine gets its colour & tannin from extended skin contact, Rosé is given its colour by allowing skin contact for a limited time – typically one to three days.
In the Provence region of France, more Rosé is produced than all white varieties combined. Their Rosé is typically made to a very pale salmon colour through limited skin contact. In Australia, many of the Rosé wines are given more skin contact and therefore colour, and as a result are bolder with more flavour and tannin.
Rosé is a great aperitif or substitute for white or red wine with lighter, summery dishes. Unless the winemaker decides to retain residual sugar, Australian Rosé is not typically sweet.