In order to answer that question, it's important to understand what is Old World Wine Vs New World Wine.
There have been regions making wine forever; France, Germany, Italy, Portugal, and Spain - That's "Old World Wine."
There are newer regions coming to the plate; Argentina, Australia, Chile, New Zealand, South Africa, and the US. Wines from these newer regions are considered "New World Wines." Yes, you guessed right - It's really just that simple.
Now, when thinking about the difference between Old World Rose wine and New World Rose wine, the question is really just what's the difference between how the Rose is made in France, Germany, Italy, Portugal, (rosedo), and Spain, Vs how the Rose is made in Argentina, Australia, Chile, New Zealand, South Africa, and the US.
Wines have been made for tens of centuries in France, Germany, Italy, and Spain. Yes, that’s thousands of years, which is old. That makes it "Old World Wine."
Wines have been around only a few centuries in Argentina, Australia, Chile, New Zealand, South Africa, and the US. Yes, that’s just a few hundred years old. It’s considered new, so the name "New World Wine" was born.
There are four methods that Rose wine is made - saignée, skin contact, blending, and filtering.
In general, when white or red wine is made, the grapes are bled, pressed, then macerated.
True French Rose, saignée, aka true-bled Rose, is made from the juice that issues from black grapes pressed under their own weight. There’s no grape skin contact in the tanks. After fermentation, this wine is very light in color, but takes on an amazing floral flavor.
Another way Rose wine is made is by using the same method as red-wine making, however, the skin-contact time of the crushed grape skins are limited so to produce a lighter-colored red wine, i.e. Rose.
Rose wine is also made by blending finished red wine with finished white wine. While the same color can be achieved as the maceration method above, the flavor from blending is quite different. Champagne is one of only a few controlled appellations in which blending wines to make Rose is sanctioned.
The final way Rose wines can be made is through a charcoal process. Some reds are not saleable, so winemakers make other types of wines with the grapes, like Rose. To do this, the red wine is fed into a system with charcoal filters which removes some of the grape pigment without adding flavors.
All these methods are used by Old World Rose producers and New World Rose producers, alike, with the exception being the saignée method is only practiced in France.
Rose wines, whether Old World or New, are floral and fruity on the nose, but chalky and bone dry on the finish.
Most of the time, however, the Old World Rose's tend to be more on the bone dry side and New World Rose's are less dry and more fruity. Keep in mind, there are always some exceptions.
In the 1980's, there was a trend that started in California where Rose wine was made by accident then marketed as White Zinfandel. This was genius move and saved California zinfandel vines from the axe. Sutter Home, a large California winemaker, saw sales of "White Zin" soar from 25,000 cases in 1980 to more than 1.5 million in 1986.
Darker red grapes, like Cabernet, Merlot, and Barbera, are used by the Californians to make White Zinfandel. Most white zinfandels are sweet, pale, slightly carbonated, and are very much different from their bone-dry cousins. Today, White Zinfandels make up the "blush" category.
Most Rose wines come in an odd shaped bottle, too. Usually very long and thin. Wonder if this has to do with cooling the wine down?
Next time you are in a restaurant, order the Rose with one of the following items: Charcuterie, Green Salad, Grilled Shrimp.