“A strong Portugieser Weißherbst from Germany or a rosé from Spain with the grape varieties Cabernet Sauvignon or Garnacha are ideal for grilled meat.” – Hannes Rehm, wine expert

They are real all-rounders in terms of taste and are popular for their lightness and freshness: rosé wines and sparkling wines have experienced an enormous boost in quality and image worldwide in recent years. When the barbecue season reaches its peak in spring and summer, the motto of many connoisseurs is: Drink Pink! Because rosé wines guarantee culinary delights in all variations - from salmon to grilled chicken, they are a real treat with many slightly spicy dishes.

According to the German Wine Institute (DWI) and the International Wine Office (OIV), rosé wine has enjoyed increasing popularity in recent years both in Germany and worldwide. Rosé wine consumption has grown significantly in recent years. In Germany, the range of German rosé wines is continuously increasing, at the expense of white wines. This is not least due to the multifaceted nature of rosé, as the pink wine is neither a pure summer drink nor a typical women's drink.

Rosé is made from red wine grapes, but processed like white wine. Rosé gets its name from the fact that the red berries are initially only lightly crushed during processing. This so-called mash is then left to rest for a while to give the color pigments time to pass from the berry skin into the juice. Once the grape juice has reached the desired color intensity, the mash is pressed and the rosé-colored must is fermented into wine. If the red grapes are pressed very gently without maceration, the increasingly common Blanc de Noir is produced. Its color is indistinguishable from a white wine, but it has a special aroma. In Germany, wine law regulates which grape varieties can be used for rosé. Not every rosé-colored wine can be called rosé. Therefore, you will also find the terms Weißherbst (single-varietal wine made from just one grape variety), Rotling (pressed together from red and white wine grapes) or Schillerwein (traditional Rotling from Württemberg without a prescribed grape variety) on wine labels. In Austria, rosé wine is also known as Gleichpresseder. The Schilcher from Styria, which is made from the "Blauer Wildbacher" grape variety, is particularly well-known. In Switzerland, there is also the term Süssdruck for rosé. In Italy, rosé wine is called Rosato, in Spain and Portugal Rosado. In France, Vin Gris is comparable to rosé. Rosé wines are often bubbled, i.e. carbonated, and sold as sparkling secco or refined winemaker's sparkling wine.

Rosé is a suitable companion all year round. It offers the fullness of flavour of light red wines, but – like white wine – is enjoyed chilled. The wine usually develops its aromas best at 9–13 °C. In summer it can be chilled even further, as it warms up more quickly due to the high outside temperatures. Mild acidity and a rather low alcohol content characterise the character of rosé wines. The wine should be enjoyed while it is young, as the distinctive fruit aromas are most evident in the first few years. Otherwise, the rule is: store it in a cool, dark place at all times and do not keep for longer than 2 years.

Rosé and white wine – also as sparkling wine variants – are traditionally served as an aperitif or with starters, for example with tapas or antipasti. For main courses, rosé is often drunk with fish and is becoming a growing competitor to white wine. A light, dry rosé or a Blanc de Noir goes well with salmon, for example. And a glass of rosé goes excellently with grilled dishes. Poultry dishes are made a feast with a medium-bodied white wine (dry to semi-dry). A semi-dry, medium-bodied rosé is recommended for seafood, such as scampi from the plancha. Because of its low fruit acid and tannin content, wine connoisseurs enjoy rosé with Asian dishes such as Indian curries or Thai dishes. Rosés soften the taste of spicy dishes with their often subtle sweetness, and their balancing nature beautifully combines the extremes of exotic spice mixtures. Semi-hard and mild cheeses, such as Edam or young Gouda, harmonize perfectly with delicate, fresh or dry rosé wines. A real summer highlight is rosé and white wine in a fruity punch. If you like strawberries in your punch, you should go for a Pinot Noir Rosé. This makes a real dream couple with the cheeky fruits in terms of taste and color.
According to experts, the gentle, fruity rosé wine does not go well with fatty dishes. It requires more powerful wines that are richer in alcohol and tannins. However, just try it yourself! A dry and strong white wine can offer an interesting flavor addition to meat dishes such as a lean grilled steak when the nuances of the wine combine with the roasted aromas in the meat. Rosés stored in barriques develop a special creaminess and go perfectly with grilled tarte flambée or tempura, for example. Rosé is a real all-rounder with many flavor facets and makes grilled dishes a pleasure of the highest quality - at any time of year!

3. Is a glass of rosé with beef or pork steak generally a no-go or are there exceptions?
Of course, a full-bodied red wine would be more suitable here, but a rosé is by no means a no-go. As mentioned above, heavily seasoned grilled meat needs a tannic, dry rosé wine as a complementary counterpart. And this should definitely have 12.5 to 13.5% ABV. A strong Portugieser Weißherbst from Germany or a rosé with the Cabernet Sauvignon or Garnacha grape varieties from Spain are ideal.

4. What should you pay attention to when buying wine? Does a good rosé have to be expensive?
Rosé wines are drunk young, ie the wine should not be older than two years, after which it loses its freshness. Be careful if the label says "sweet" or "sweetheart"; these wines taste more like lemonade. It is better to go for the more digestible dry or semi-dry products. Single-variety rosés are also called "Weißherbst" in Germany. It is best to seek advice from a specialist retailer. Really good, hand-made rosés can be bought for between 7 and 10 euros.

5. Which domestic and foreign rosé brands do you recommend to barbecue fans? Could you choose 5 wines or sparkling wines for our readers?
Of course. Here are my recommendations: