Let me just start off by saying: Let’s not hate on the pinks. Many of my wine drinking friends have a model where it’s red first, whites if they have to and pinks… well never.

Do you remember about 10 years ago when a ton of lookalike white Zin’s came on to the market?  Well, that further messed it up for the pink wines, as these lookalikes were cheap imitations not worthy of even your worst enemy.  Pink has also been aligned with coolers, and poor grade grocery store finds, further causing it to be over looked by serious wine drinkers. Despite all of the above, our recent exploration of pink wines has opened our eyes to the strength of some of these wines on the market.  So, we’re twisting arms again this month and exploring pinks.


  • Firstly, the appropriate name for what I am calling ‘pinks’ is Rosé, Rosato, Rosado or Blush
  • Rosé wine is made out of a process called saignée, where the wine maker removes some of the pink juice from the grapes to increase the amount of tannins in a red wine.  It is the pink juice that was removed in the red wine making process that is generally used to make rosé.  This is an important point to note, as many assumed red and white wines were blended together to produce rosé; this is not so and in many areas that type of blending is not allowed, unless you are in Champagne and making a sparkling rosé.
  • Rosé’s can be made from various grape varietals, and it really depends on where the rosé is being made, on as to what grape will be used. Moreover, because of the variances in the grapes used to make rosé, your experience, bottle after bottle can be astoundingly different, as you cross from one region to the next.
  • The process explored by many wine makers is turning the pinks of today, into sophisticated experiences, with tastes ranging from uber dry, to medium bodied, and to a moderately higher and palatable sugar count.

Pink’s, in our books, have become discoverable again and during the month of July, we’ll introduce you to a few.  You never know… you may become a convert in the end.

Image courtesy of: Chris at ChristopherHarrison.net