7/17/2025
Winemaking methods and climate are also contributing factors. Many Canadian rosés use the saignée method, where a portion of juice is “bled off” early from red wine grapes, giving the rosé a richer colour and more structure. In France, rosés are usually made through gentle pressing with minimal skin contact, which results in a lighter style overall.
Canada’s cooler growing conditions mean grapes ripen more slowly, but in warmer microclimates, the fruit develops deeper colour and flavour. In contrast, many French winemakers harvest earlier to preserve acidity and freshness, which also contributes to the paler tone and crisp profile found in wines from regions like Provence.
Next time you are considering buying a Canadian Rosé, don’t assume that darker ones are dessert in disguise. Chances are, it’s just as crisp and dry as any pale rosé from Provence — it just happens to wear a darker shade of pink.
Rosé is one of the most versatile wines when it comes to food with its acidity and light body make it perfect for pairing with many of Chef’s dishes. Below are some tasty dishes that you can enjoy with your choice of Rosé.
Maison Nicolas Idiart “Espérance” Rosé (
Dry, delicate, citrus & strawberry notes)
Creemore Shrimp, Hummus Plate and the Mad Salad with Grilled Trout
Malivoire Ladybug Rosé (
Dry, fuller-bodied, ruby-coloured with berry and herb notes)
The Turkey and Avocado Sandwich, the Caramelized onion and Gruyère cheese toast – the savoury richness works well with the wine’s acidity
See you around the club.
With Gratitude,
Michelle Larcher, Food & Beverage Manager