Category: Ros wine

Contrary to a common myth, the vast majority of dry wines, including dry rosé, are fermented until most of the grape sugars have been converted to alcohol, resulting in a very low residual sugar content. This dispels the misconception that all rosé is sweet and sugary, particularly for popular styles like those from Provence.

While many assume all rosé is sweet, a dry Côtes de Provence variety can contain less than 4 grams of residual sugar per liter, whereas sweeter styles hold significantly more. This guide will demystify how much sugar is in a rosé and explain the factors that contribute to its sweetness.