International Rosé Day is celebrated on 11th of June 2017 – The pink wine
- Jun 11, 2017
- 2 min read
Rosé
Pronounced “rose-aye”
Rosé is not a varietal by itself, but is the product of wine having red grape skin contact for a short amount of time. It is also widely known that the first wines created were rosés. The wine region known for its rosés, is Provence, France. This region creates more rosé than any other style of wine. The United States and Italy are the next largest producers.
Rosé can be made in one of 3 ways:
Skin contact (Maceration): This is the most commonly used method and involves resting the skin of crushed red wine grapes on the juice for a short period of time, typically from a few hours to three days. The longer the contact time, the more intense the colour of the wine.
Saignée (Pronounced “san-yay”): In this method, a winemaker will take some red wine juice during the first few hours of making the red wine and put it into a new vat to ferment separately to make rosé.
Blending: In this method, a little bit of red wine is added to a vat of white wine to make rosé. This method is very uncommon. In some regions, such as Champagne, this method is forbidden by law.
Flavours & aromas: Rosés vary from sweet to bone dry. Many of the flavours and aromas are located in the skin, so the length of maceration will have an impact on this. The flavours and aromas are also affected by the grape varieties used. Most rosés are fruity and one can expect aromas of strawberry, cherry, raspberry, some citrus and watermelon.
Serving temperature: Rosés are the perfect wines for spring and summer as it is served chilled. It should be served between 7 - 13˚C.
Food & Wine: Rosés are food-friendly and versatile. It can be paired with spicy Mediterranean foods, cold fish dishes, Mexican, Thai or Greek cuisine and quiche.
Fun fact:
Around the world, rosé is also known as:
Rosado (Portugal & Spain)
Rosato (Italy)
Blush
Rosés are both manly and sophisticated, so go ahead and pour yourself a glass of the pink stuff!
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