What is rozovoye vino?

Rozovoye Vino (Rose Wine)

Rozovoye Vino, often simply called "rose" or "rosé" in English-speaking countries, is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It is one of the oldest known types of wine, as it is the simplest to make with the skin contact method.

Production:

The pink color of rozovoye vino can come from a number of methods:

• Skin Contact (Maceration): This is the most common method. Black-skinned grapes are crushed, and the skins are left in contact with the juice for a short period, usually a few hours to a few days. The juice is then pressed off, and fermentation continues as usual. The length of skin contact determines the intensity of the color and the flavor of the wine.

• Saignée (Bleeding): This method is more of a byproduct of red wine production. During the maceration of red wine, a portion of the pink juice is "bled" off (saignée in French) from the tank early on. This concentrates the remaining juice for red wine production and creates a rosé wine as a secondary product.

• Blending: This involves blending a small amount of red wine into white wine to achieve the desired color. This is the least common method and is prohibited in some regions, such as France, except for rozovoye vino champagne.

Styles and Flavors:

Rozovoye vino comes in a wide range of styles, from very dry to quite sweet, and from light-bodied to full-bodied. The flavors can vary greatly depending on the grape varietals used and the winemaking techniques employed. Common flavor profiles include:

• Red Fruit: Strawberry, raspberry, cherry
• Citrus: Lemon, grapefruit
• Melon: Watermelon, honeydew
• Floral Notes: Rose petals, hibiscus
• Herbal Notes: Dry herbs

Grape Varietals:

Many different grape varietals can be used to make rozovoye vino, including:

• Grenache
• Syrah/Shiraz
• Sangiovese
• Cinsault
• Tempranillo
• Pinot Noir
• Zinfandel

Food Pairing:

Rozovoye vino is a versatile wine that pairs well with a variety of foods, including:

• Salads
• Seafood
• Grilled chicken and pork
• Spicy dishes
• Light pasta dishes
• Mediterranean cuisine
• Charcuterie

Serving:

Rozovoye vino is best served chilled, typically between 45-55°F (7-13°C). It is a popular choice for warm weather drinking and is often enjoyed as an aperitif or on its own.