No longer embarrassed to be seen drinking pink, Americans have embraced rosé as a sophisticated choice, and more Missouri producers are including this typically dry wine style in their portfolios.

Rosé is generally produced by crushing red wine grapes to allow juice to briefly extract color and flavor compounds from the skins and then fermenting the juice in stainless steel tanks, as is done for white wine.

Rosé styles and colors can vary in depth and body, depending on choice of grapes and length of skin exposure. Rosé wines are released midspring - fresh, bright, juicy and just in time to enjoy chilled during summer months with lighter fare.

Adam Puchta Rosé, N.V.

Produced from Norton, Missouri's state grape, this fuller-bodied rosé is fresh and ripe with raspberries and red cherries and finishes with lingering orange peel and spice. Pair with charcuterie, barbecued shrimp and vegetables, or niçoise salad.


Augusta Winery's La Fleur, Sauvage, N.V.

A Chambourcin blend, this rosé bursts with fresh strawberry and cranberry aromas, offering a fine balance between acidity and body on the palate with a glazed pineapple edge on the finish. Pair with pancetta-wrapped asparagus or spinach salad with grilled anchovies.


Montelle Winery La Rosée, Augusta, Mo.

This Chambourcin blend greets the nose with orange blossoms, summer strawberries and juicy Rainier cherries, making way for zesty grapefruit on the palate, with a juicy, extended finish. Pair with Mexican ceviche tacos, a spring pea salad with feta and asparagus frittata.


Chaumette Vineyards & Winery Spring Rose, N.V., Ste. Genevieve, Mo.

Ripe raspberries come to mind for this elegant yet full-bodied rose, with deep blue-pink hues and concentrated red berry flavors. Strawberries and citrus notes fill the mouth, with a crisp, nicely rounded finish. Pair with shrimp and vegetable spring rolls, chicken paella with sugar snap peas and potato-encrusted halibut.


Sugar Creek Vineyards & Winery Bird Legs Blush, N.V., Defiance, Mo.

A lively ruby-jeweled color, this Chambourcin rose has enough sugar to be considered semi-dry, adding depth and softness to its mouth feel without undercutting bright flavors of apricots, white peaches and tropical fruit. Pair with curried scallops, spiced pork tenderloin with baby carrots and triple-cream cheeses.


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