Living in Florida, we’re used to the year-round summer season. When it’s this hot outside, it’s essential to keep cool with a light wine like a rosé or white zinfandel. But, what’s the difference? Both options offer a dry taste with a blush color, but which wine is the summer wine for you? Let’s discuss.

Dry rosés, particularly those from France, continue to grow in popularity, especially during the warm months. They are made using red grapes. During the wine-making process, the grape skins sit with the pressed juice for a very short time, imparting a pink color instead of red. The juice is in contact with the skins for three hours to three days, depending on the color the winemaker is trying to achieve. Then the juice fully ferments in steel tanks, creating a perfect dry rosé. This type of wine is great for pairing with just about any food type, especially seafood and poultry. I strongly recommend a glass when enjoying the sun on the patio or floating around the pool.

White Zinfandel is made the exact same way but contains a higher level of residual sugar.  Why? It isn’t fully fermented like rosé. White Zinfandel was actually discovered by accident.  During the 1970s in California, Bob Trinchero of Sutter Home was trying to create a deep, intense red Zinfandel. In order to achieve the desired result, he decided to remove more than 500 gallons of juice that had been soaking with the grape skins for a few days after being pressed. His thinking was that if he removed some of the liquid, there would be a higher concentration of juice and skins resulting in a more complex red Zinfandel. Now, what to do with the 500 gallons of juice he just removed? And the Sutter Home rosé was born. Concerned that dry, pink wine would not be well received, he decided to call it a white Zinfandel instead of rosé.

Traditional dry rosés are made from Grenache, Syrah, Sangiovese, or Pinot Noir grapes, but can really be made from any type of red grape. This wine’s style can vary depending on its origin. Certain regions are now known for their rosés – from the refreshing medium-dry of the Loire Valley (France), to the bone-dry style from Provence (France), to sweeter blush-style white Zinfandel, typically from California. Flavors found in rosé can include strawberry, raspberry, honeydew melon and hints of rose petal. Best served between 45-55 degrees, the varietals below can offer different characteristics.

Grape Types and Flavor Profiles:

• Provence (Grenache, Cinsault, Syrah and Mourvèdre) – fruity, delicate, light with minerality.
• Grenache – fruity, ripe strawberry, moderate acidity.
• Sangiovese – fruity, fresh strawberry, pleasantly dry.
• Tempranillo – light, bright watermelon, savory.
• Pinot Noir – fruity, crabapple, raspberries, strawberry, delicate.
• Syrah – savory, strawberry, cherry, peach.
• Cabernet Sauvignon – savory, cherry sauce, red currants, deep cherry, high acidity.
• Zinfandel – sweet, cotton candy, green melon, off dry.
• Tavel (from Cotes du Rhone) – dry and rich, summer fruits, high alcohol, low acidity, full structure.
• Mourvèdre – flowery, fruity, red plumbs, cherries.

So, when it comes to rosé or white Zinfandel, the choice is up to you. Both blush wines will keep you cool in the Florida heat. Join me for a glass on the lakefront patio at Canvas Restaurant & Market in the Laureate Park Village Center or at Chroma Modern Bar + Kitchen opening in the Lake Nona Town Center this month. Cheers!