What is rose wine?

Rosé Wine: A Delicate Balance

Rosé is a type of wine made from red grapes, but with the grape skins removed after only a short period of contact. This limited skin contact gives rosé its signature pink hue. The color can range from pale salmon to vibrant magenta, depending on the grape variety and maceration time.

Production Methods:

Skin Maceration: This is the most common method. Red grapes are crushed, and the skins are left in contact with the juice for a few hours to a few days. Once the desired color is achieved, the juice is pressed off the skins and fermented like white wine.
Saignée (Bleeding): A portion of the juice from a red wine fermentation is "bled off" early in the process to concentrate the flavors and tannins in the remaining red wine. The bled-off juice is then fermented separately to produce rosé.
Blending: While less common and often frowned upon in quality rosé production, blending involves mixing red and white wine. This is generally prohibited in many wine regions, except for certain styles like rosé Champagne.

Grape Varieties:

A wide variety of red grapes can be used to make rosé, including:

Flavor Profiles:

Rosé wines can exhibit a diverse range of flavors, depending on the grape variety, terroir, and winemaking techniques. Common flavor descriptors include:

Red Fruit: Strawberry, raspberry, cherry
Citrus: Grapefruit, lemon
Floral Notes: Rose petals, hibiscus
Melon: Watermelon, honeydew

Serving and Food Pairing:

Rosé is typically served chilled. It is a versatile wine that pairs well with a variety of foods, including: