theres a grape variety named petit verdot which has a reputation for being a bit of a bruiser.
we tend to use it in very small amounts in cabernet merlot blends. if you use too much it makes the wine overtly gripping.
we were growing some down in young and wondered about its merits in a food orientated dry rose. so, we squeezed it hard off skins to extract a bit of colour and then fermented it slow and cold like a white wine.

the end result is a very pretty wine. its floral and smells like rose petals.
on the palate the power of the petit verdot is apparent giving some texture to the wine.
give it a try with something like an antipasto platter with cold meats and cheeses so that the underlying tannins of the wine have something to act on.