Skip to main content

Fall for These Heavier Rosé Wines

There’s a seasonal myth out there that states that pink wine is just for the spring and summer. I’m here to debunk that, with the help of some heftier, more extracted rosé wines that can not just outlast the seasonal box the category is put in, but go the whole year strong.

This is not to take anything away from the wonderful rosés of southern France. Provence, and Bandol that in particular have practically mastered the art of the salmon-hued dry-as-a-bone wine perfect for all things al fresco. This piece exists to remind you that rosé wine, like IPA or Sauvignon Blanc or Mezcal, is a broad realm indeed. In other words, not all faintly pink wines err on the side of being delicate.

A winemaker can change the game dramatically depending on the grape variety she selects or the cellar approach she opts for. Tempranillo, for example, can make for a bit bigger, slightly smoky rosé great with conservas. Pinot Noir, known for its lighter body and ideal for a more standard issue rosé, can be all the more concentrated with extended maceration times. There’s even White Zin for those wanting something a little more candied in nature.

Perhaps none of this should be a surprise. We’ve already seen rosé burst out of its Americanized corner where it once catered to primarily women having brunch. We know it to be more than its former stereotyped definition, appealing to all types and able to show plenty of presence on the palate. Just as it can be light and fleeting and ideal for the hottest days of the year, rosé can also be plump and ready for fall and even winter dishes. 

Here are some rosé wines on the heavier side, here to accompany you and yours as we shift from a scorching summer to a refreshing autumn.

Hazelfern Cellars Winter Rosé

Image used with permission by copyright holder

Made from predominately Pinot Noir and a pinch of Barbera, this rosé looks like cranberry juice. The darker hue matches the darker fruit flavors and the wine manages to be both refreshing and full in terms of body. Made in Portland, this wine tends to get barrel fermented and aged for nearly a year, yielding something that’s ideal alongside root vegetables, roasted squash, even pot roast. 

Fetherston Dolcetto Rosé

Fetherston Dolcetto Rosé
Image used with permission by copyright holder

This pink wine out of Australia is deceptive, in a good way. The color suggests summer fresh but the flavors are decidedly heavier, showing spice, berry, and peppery notes. The alcohol content is moderate and the slight brooding nature of Dolcetto still manages to come through.

Gundlach Bundschu Tempranillo Rosé

Gundlach Bundschu Tempranillo Rosé
Image used with permission by copyright holder

Made from Sonoma fruit, this rosé is delicious no matter what the calendar is telling you. It’s full of fruit notes but also shows a certain firmness, with noticeable earthy components. Instead of pressing the fruit right away, there are 2-3 days of skin contact, affording a darker color and even a little tannin and tea-like flavors.

Leah Jørgensen Cellars Rose of Cabernet Franc

Leah Jørgensen Cellars Rose of Cabernet Franc
Image used with permission by copyright holder

Another outstanding Oregon option, this rosé from Leah Jørgensen has lots of depth, showing wonderful savory notes. There’s a bit of woodsy-ness too, which does great with lightly-smoked fare. It’s so delicious I’m patiently waiting for more winemakers to warm up to this great use of a classic grape variety. This one in particular sports a really alluring umami component.

Editors' Recommendations

Mark Stock
Mark Stock is a writer from Portland, Oregon. He fell into wine during the Recession and has been fixated on the stuff since…
The truth about cooking with wine — everything you need to know
Confused about how to cook with wine? We've got you covered.
cooking with wine myths tips and tricks man

We've all seen them. Those stale, falsely rustic home decor signs that boast tired sayings like, "I love cooking with wine, sometimes I even put it in the food!" or "Drink wine. It isn't good to keep things bottled up." The chortles these decor pieces get, however frequently they can be found at discount retailers, are never in short supply. People love to boast their love for wine, and if we're totally honest, we're no exception. We love a good bottle both for its drinkability and its generosity in flavoring a dish. But when it comes to using this sacred nectar in the cooking process, things can sometimes become a bit confusing. So we're here to answer all of those burning questions you may have when it comes to cooking with wine.

Why cook with wine?
Apart from its obvious sexiness, there are lots of other reasons to uncork a bottle when whipping up a delicious meal. In addition to the bold, unique, rich flavor wine adds to a dish, its acidity can also help to tenderize meat, poultry, and seafood.  Depending on the wine used and the dish being prepared, as the alcohol burns off, the complexity and flavor of the wine will concentrate, making for an extremely flavorful dish.

Read more
How to order wine, according to a seasoned pro
Need a little more confidence when it comes to ordering wine? We've got some pro tips to share.
White wine

When a wine list the size of an encyclopedia is dropped on your table, it's easy to be intimidated. Ordering wine should be an enjoyable adventure, not a daunting task. To make sure of that, we reached out to an industry pro for some sage advice.

Our wine expert revealed some great tips for navigating wine lists, ordering something you'll actually like, and not breaking the bank in the process. Next time you're at a restaurant or wandering through a bottle shop, you'll know just what to do. Better, you may even discover a new favorite winemaker or varietal. Read on for excellent tips on how to order wine.

Read more
Experience summer the right way with organic, travel-friendly wines from Besa mi Vino
besa mi vino organic canned wine review img 0545  2

Summer's sunshine, fresh air, and blue skies have one undeniable effect on everyone: it brings us outside. Summer is, after all, a season of the great al fresco. When dining and drinking outdoors, a sophisticated brand of canned wine is almost essential. Besa mi Vino, a Santa Monica-based company founded by brothers Michael and Roddy Radnia, brings more than a dash of fun to the world of environmentally conscious organic wine. Grab a can and come with us as we explore the Besa mi Vino-verse.
Canned wine is one of those products that has undergone a complete makeover in the last twenty years. Nowadays, it's easy to see that the benefits of canned wine over glass bottles are enormous. It's fairly obvious that cans are lighter, more compact, and simpler to open than a traditional glass bottle. They're also easier to drink out of than bottles, but what happens in Vegas...

These factors all come into play for those taking their drinks outside, but there are environmental benefits to staying home with them too. Single-serve cans have a smaller carbon footprint than glass bottles and are easier to recycle. Besa mi Vino wines are Sustainable in practice and "SIP" certified, in addition to skipping animal by-products, gluten, added sugar, and pesticides. Besa mi Vino is also low in sulfites and crafted sustainably in Paso Robles, California.

Read more