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California Rosé

With hues ranging from pale salmon to deep ruby, rosé wines are versatile with food and made in a variety of styles. Dry rosé has been growing in popularity in the U.S. and export markets such as the U.K. and Canada in the past decade and off-dry and sweet styles are also available as blanc de noir, vin gris or simply blush.

For the 52 weeks ending Jan. 26, 2019, blush wines accounted for 10.1 percent of the wines sold in food stores and retail outlets in the U.S., according to The Nielsen Company figures. Bone-dry rosés –with their high acidity, complex aromas and fruit flavors—have exploded in popularity in recent years, gaining accolades and market share. From a smaller base of 3% volume share, dry rosés increased 46% from the previous year in the 52 weeks ending Jan. 26, 2019, according to The Nielsen Company.

Winemakers use nearly all types of red grapes to produce rosé. Deeply colored grape skins are allowed only brief contact (generally an average of six to 24 hours) with the clear juice after crushing to produce a light crimson hue. This is done immediately after crushing so that only the barest blush of pale color remains in the wine. Both rosé and blush wines are then made like white wines.

Table Wine Trends in U.S. Food Stores and Other Large Outlets
Year % Market Share by Value Total Table Blush* % Market Share by Volume Total Table Blush
2018 7.6 10.1
* Includes Rosé, White Zinfandel, White Merlot, and Other Blush-style wines.