Tips/Strategy on Blind Tasting Rose Wine?

Trying to strengthen blind tasting abilities for Rose.

Because so many countries and region use Garnacha (Rioja tends to use Garnacha as well as Navarra, more famous for Navarra rose wine from Garnacha) they are difficult to tell apart. Rioja might use some oak and age their garnacha rose longer... but what of Garnacha rose from Australia?

In terms of the global market, Pinot Noir rose from Sancerre seems to be popular, but lately it seems as if a lot of California winemakers are making Pinot Noir based rose wine.

Does anyone notice other trends?

  • Like with white/fortified/sparkling/red blind tasting, stick to classic regions and classic styles. 95% of producers in the New World will make rose for the simple reason that it gives them a quicker cash flow and (usually) improves the quality of their reds. That doesn't mean anyone would ever expect you to get Alexander Valley Pinot Rose on a blind.

    On the other hand, being able to navigate your way on sight, structure, and aroma between, for example:
    Rose d'Anjou
    Cabernet d'Anjou
    Tavel
    Cigales
    Cotes de Provence
    Sancerre Rose
    Beaujolais Rose

    Those are all wines with long-established histories and styles spanning the full range of body, acid, oak, sweetness, etc.. And don't forget your rose bubblies!
  • In reply to Mark Guillaudeu:

    Brilliant! Studying them now!
  • In reply to Mark Guillaudeu:

    Maybe not quite classic yet but I'd throw Rose of Pinot from Willamette and some Rhone varietal roses from CA. And just because its so darn delicious....Rose of Nebbiolo. The 100% ones from around Gattinara are my ace in the whole for warm weather pairings. And I've tried some with Vespolina added that have a beautiful floral character. As I said, maybe not classic but delicious.