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Rosé wine

Before the millennium, rosé was totally «out of fashion» and considered inferior. Today it is celebrated as a refreshing and versatile wine. And most of the time, the quality is right, too. Worldwide, rosé consumption has increased by more than 30% in the last 15 years. One can therefore rightly speak of a rosé trend.

Its triumphal procession began on the Côte d'Azur. The rich and beautiful increasingly preferred rosé to champagne. With its freshness, the rather low alcohol content and the invigorating acidity, it is the perfect wine for uncomplicated, cheerful summer evenings. It is possible that Angelina Jolie and Brad Pitt with their Rosé Miraval also contributed to the drink becoming so popular and glamorous. But in the end, the Rosé's recipe for success is probably simply that it makes a pleasant and refreshing change as a food accompaniment. Rosé wines are especially fantastic with fish, chicken and vegetables.

Rosés are made from dark grapes. In principle, the pressing of rosé is similar to the production of red wine, except that fermentation takes place at lower temperatures and the contact of the must with the skins, which contain the red pigments, is much shorter than in red wine. The color spectrum of rosé wines can vary depending on the length of contact with the skins. Rosé is therefore not simply a compromise between red and white wine, but an art in itself.

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