Is Rosé sweet or dry?

Most Australian Rosé is dry and crisp (think strawberry, watermelon, light cherry). Some styles are off-dry or fruitier, but if you prefer dry, look for pale colour, lower sugar and words like “Provence-style”, “dry” or “crisp”.

How is Rosé made?

Usually by brief skin contact with red grapes (a few hours) to give the pale colour and gentle red-fruit flavours. It can also be made by saignée (drawing off juice from red ferments). The result is fresh, light and versatile.

What temperature and food pairings suit Rosé?

Serve chilled (6–10 °C). Great with seafood, salads, sushi, charcuterie, Mediterranean dishes and spicy Asian plates. Dry, savoury Rosé is a crowd-pleaser from picnic to long lunch.