Rosé is a very fun wine to make and can be made from any red grape, although intrinsic fruit character is more important to the final wine than the color of a particular varietal. A certain degree of ripeness is essential; overly ripe, jammy fruit lacks acid, which is very important for a rosé. While Merlot and Cabernet Sauvignon are not suitable due to their inherent herbaceous character at low acids, varietals like Zinfandel, Dolcetto and Sangiovese are perfect.