Rosé Wines

We've always taken the view that the French make the best rosés in the world, at any price level, and there is plenty of choice on offer. The finest examples come from Provence - our Bandol from Domaine de la Ribotte is sensational, and Quatre Tours’ Signature example is delicious too; but in summer we may also offer fine examples from Bordeaux (based on Cabernet Sauvignon, Franc and Merlot); the Loire (Sancerre rosé from Pinot Noir and others from Cabernet Franc); and especially the Languedoc, source of brilliant value rosés usually based on the Rhône grapes of Syrah, Grenache and Cinsault.

Each year we look at Spanish and Italian rosés too, and may ship some if we like them. However we tend to be more circumspect with New World rosés. First, overall standards are simply not as high as in Europe; and even where success is achieved, there is a problem in timing. Almost all rosé is best enjoyed young - you want to drink the latest vintage. However, it’s hard to get Southern Hemisphere wines here before the English summer is almost over - so they then sit in our warehouse unloved all winter.

A word on winemaking: classic rosé is made only from red grapes - but because the colour in wine comes largely from the skins, rosé is usually made by taking the crushed grape juice off the skins after just a few hours of soaking. Note that deeper colour does NOT imply sweetness, simply a longer period of maceration on the skins. On the whole the rosés we offer are dry wines - do consumers realise those sweet blush Zinfandel rosés from California are positively fattening in their sugar content?

Finally, whilst most rosé is enjoyed on its own as an aperitif, dry styles are fine to accompany a wide range of food, especially grilled fish and prawns; and examples with just a little bit of ripe sweetness make an excellent pairing to spicy food, notably curries. A rosé has more fruit than a white, so can stand up to the strong flavours better than a white, but served cold it’s equally refreshing.