For the past few years, one of the most exciting trends in Australian wine has been the growth in number and quality of pale, truly savoury, dry-finishing rosés. Where bold, magenta-coloured, richly fruity, grenache-based pink wines used to be the norm, typified by the Charles Melton Rose of Virginia style, more and more Australian winemakers are looking to Provence, the southern Rhône, the Loire Valley and Burgundy for inspiration, and are producing only gently pink, often more bronze- or salmon-coloured wines with delicate perfumes, subtle, complex flavours and food-friendly savouriness: think Spinifex, Sutton Grange, Dominique Portet, Pondalowie, Castagna, Krinklewood and Arrivo, for example. As much as I adore this newer, paler, drier style, however, some food calls for a big pink drink, a rosé with plenty of flavour, plenty of fruit, and even perhaps a touch of sweetness to balance, as here, the acidity of the tomatoes and the saltiness of the cheese. In this case it's worth looking to Australia's warmer wine regions for inspiration: McLaren Vale, the Barossa and Langhorne Creek.
For a big rosé to match the bold flavours of these tomato and feta morsels, look to Australia’s warmer wine regions.