Rosé wine, tell me your shade and I’ll tell you who you are!

What shade of rosé do you prefer ? Are you more pale or dark rosé wine ?

Rosé wine: more than a trend, it’s a state-of-mind shade

Glass of rosé wine - The trendy beverage but not only

At a time when every self-respecting terrace is overflowing with sunset-coloured glasses, let’s take a moment to look at the rosé phenomenon. More than a wine, it’s become a mood, a code, an attitude “Rosé all day” ! But behind its photogenic blush lies a true chameleon. Because no, not all rosés are the same and it’s not just about your Insta filter.

The “colour of rosé” is more than its first language, it messes with your head: light, sweet, dry, serious, funky ?

It all starts with your eyes.

And that’s exactly what we’re digging into in this article: what really gives rosé its colour — winemaking methods, grape varieties (white or black ?), a little patience... and a few stubborn clichés.

Spoiler: the dress doesn’t make the wine.

And On The Cusp ? We’ve chosen a very pale pink that says “I’m fresh, I’m frank, I’m the fiesta and I’m all about sharing with friends.” On The Cusp was born to be a rosé... and in magnum, at the beginning at least but not last.

50 shades of rosé... and then some

Rosé isn’t just pink. It’s a whole gradient of shades that would put a paint chart to shame. In France, there are over 140 official shades. Yes, 140 different colors. That’s more than your last manicure lineup, ladies.

There are the light and very light ones: pale pink, onion skin, grey-rosé, partridge eye (yes, it’s a real hue, not an insult). Then come the in-betweens: salmon, coral, rosewood, pink grapefruit... though let’s not get into grapefruit rosé.

And finally, the deeper tones: raspberry, cherry, grenadine, edging into rebel red territory.

But don’t be fooled: people often think the darker the rosé, the bolder the wine. Or that the paler it is, the lighter it tastes. Nope. Colour doesn’t tell the whole story. A soft baby-pink rosé can punch you in the palate, and a dark rosé might be as gentle as a marshmallow.

On The Cusp rosé ? We flirt with pale pink but bring the depth: a chic robe, a cheerful nose, a zesty mouthfeel with real finesse. So yes, clothes don’t make the monk but they do make a great aperitivo buddy... even solo, though it’s always better with friends. Sharing is On The Cusp’s middle name.

Where does rosé get its color ? A little winemaking magic lesson

No coloring, no magic potion, no TikTok trickery. The color of rosé comes from... the skin of black grapes. Because yes, grape juice itself is clear. It all depends on how long the juice stays in contact with the skin. And there’s more than one way to make this duet sing.

Whether it's pressed, macerated, or bled — rosé always comes from black grapes.

Method 1: 

Direct pressing. Grapes are pressed right after harvest, no small talk. The result: a light, delicate juice, usually ultra-pale. It’s the rockstar method in Provence. Subtle, pastel, whispering rosé.

Method 2:

Skin contact. Here, the skins are left to soak in the juice. Not for long, but long enough to add some color (and flavor). The longer the soak, the deeper the hue. Think slow-brew rosé, like a fruity tea bag steeping in pink tones.

Method 3:

Saignée. A bit of juice is “bled off” from a tank of red wine in the making. The result: a more intense, structured, spicy rosé. The kind that doesn’t flinch at a barbecue.

As for grape varieties, same story. Syrah or Carignan ? Dark color, fast. Grey Grenache or Cinsault ? Light as air... are we clear on that ? Every grape brings its own coloring power. And don’t forget the extras: fermentation temps, skin time, wild or tamed winemaking styles... all of it shapes the final rosé wine shade.

On The Cusp is made from 100% grenache rosé (and a whole lot of love), direct-pressed with skin contact after destemming*, but no maceration (just a little lees* settling for part of the wine): we aim for tension, freshness, precision. No need to shout to make your mouth dance.

As time goes by... does rosé go from pink to vintage ?

Contrary to popular belief, rosé doesn’t age like red wine. It’s more of a “young and fabulous” kind of bottle. The fresher the rosé, the snappier it is. Over time, the color fades, from bright pink to a dull copper, even a nostalgic orange.

Is that a problem ? Not always. Some solid, well-made rosés (think grand cru-level) can last a few years. For example, Château d’Esclans – Cuvée Garrus (Côtes de Provence) or Clos du Temple – Gérard Bertrand (AOP Languedoc Cabrières). But if your rosé is drifting toward dusty coral, it might be time to drink up... or let it go gracefully.

Our rosé at On The Cusp was made to be young and vibrant, like a summer song meant to be played loud. Best enjoyed with good friends, ice cubes (if you dare), or in cocktails; we’ve got the recipes, or at least the secrets, on our website.

Light or dark: what your eyes believe, your taste buds will challenge

Let’s face it: we drink with our eyes.

So naturally, many think a dark rosé means more complexity, more “pro,” more serious stuff. And yet, in blind tastings, pale rosés often steal the show.

Rosé colour can shape how we expect it to taste—but it lies, often. A pale rosé can be sharp, complex, bone-dry. A dark rosé can be smooth, even candy-like (not always a compliment).

On The Cusp is here to bust the myths: pale in colour, but not shy; fruity, not sugary; light, but never hollow. It’s the kind of wine that throws off people who judge by looks. And wins over the ones who actually taste.

On The Cusp is here to bust the myths: pale in colour, but not shy; fruity, not sugary; light, but never hollow. It’s the kind of wine that throws off people who judge by looks. And wins over the ones who actually taste.

And to finish: eyes wide open... but mostly, open your mouth

Rosé is a happy chameleon, a full-on color-and-flavor fest. Its color doesn’t say everything—but it intrigues,

At the beach or around a barbecue with friends, explore every kind of rosé. Find your favorite — Provence or Languedoc, pale or deep, fruity or spicy... it’s up to you!

seduces, and steers expectations. Behind each shade lies a story of grape variety, winemaking technique, know-how... and surprise.

So here’s our advice: taste, test, explore all rosés, pale, dark, salmon, raspberry, onion-skin... every shade tells a story, tied to technique, grape, or terroir. And above all: never judge a rosé wine by its color. Let taste lead the way. If rosé speaks, listen and enjoy.

Looking for a solid starting point ? You know where to click.

*Destemming: separating the grape berries from the stem (called the “rachis”), which is the woody part of the bunch (the rachis brings tannins, bitterness and/or astringency).

*Lees: the solids (skins, pulp fragments, seeds, bits of stems, dead yeasts...) that settle at the bottom of the tank after pressing (they add aromatic depth and complexity, especially in whites and rosés).