Rosé is easily one of my favorite wines. Summer officially starts for me once I can get my hands on a few bottles of a good rosé. One thing I say when it comes to drinking any wine is, drink what you like! You can Google a million charts and articles on what wine to pair with your meal, but going with what taste good to you is always the best rule to follow. Don’t shy away from what you like because it doesn’t “pair” well with your steak. Unless it’s Moscato, then pour that out bruh and pick something else. I say all that to say there is no reason to not enjoy a good rose anytime of the year! So today I just wanted to show my favorite year-round drink a little love. Hopefully after this article you will put that Moscato down and grab a chilled or not chilled (no judgement) bottle off rose after work.
“I’LL SHOW YOU HOW TO DO THIS….”
- To make Rosé there are a few methods winemakers used. The main one is “Limited Skin Maceration.” When a winemaker’s main objective is to make rise grapes are crushed and the skins are left sitting in contact with the juice. This is a short period of time can be anywhere from 6-48 hours. The “Must” (or freshly crushed fruit juice that contains the skins, seeds and stems from the fruit) is the. racked or moved from one container to another while leaving behind any sediment; Then fermentation can begin.
- Next we have “Saignèe” a French term meaning “to bleed.” This involves bleeding off some of the red wine juice after it’s been in contact with the skins. The primary goal here is to increase the concentration of red wine. Rosé Production is an afterthought in this process. Often this method will produce rosés that are darker and more richly flavored.
- Similar to limited skin maceration, “Direct Pressing” involves allowing the grape juice to have contact with the skins for a very short period of time. Instead of allowing the juice time to soak and gain color, the grapes are pressed right away to remove the skins. Because of the pigment in the skins, there will still be a hint of color in the juice. This process tends to produce the lightest-colored rosés of all.
- Finally we have “Blending.” This method is frowned upon by the wine community and even banned in France.Yes, it is iilegal to mix and finished red and finished white wine together and call it rosè. Honestly as a fake wine snob I’d judge you too if I saw you mixing red and white wines. Except when it comes to champagne, Ruinart’s rosè Champagne is a good example. Their champagne is primarily made up of Chardonnay with a small amount of Pinot Noir blended in creating their rosè champagne.
ROSE AND THE REGIONS.
If there was a classic, textbook picture of rosé, it would be the one produced in Provence, France. Pale, pink and bone dry. Drinks from this region typically use Grenache, Cinsault, Syrah and Mourvedre grapes to make their rosé. The finished product being a light-bodied and refreshing wine.
Rhône Valley, France. Rosé from this region is often made with Cabernet Franc and Pinor Noir grapes. Giving the wines earthy and slightly fruit forward flavors.
Spain and Southern Italy. For a fuller bodied rosé with a kick. Try either a Spanish Rosado or Italian Rosato. Both very flavorful and come with a deeper pink hue.
Then there is Northern California wine country (Napa, Sonoma, Mendocino). They are known for their full bodied Chardonnays and extremely popular Cabernet Sauvignon This region also makes great crisp pink rosé.
Also you may hear and see “Old World Rosé vs New World Rosé“ often. Old world rosé are the countries like France, Italy, German, Spain and Portugal where rosé is made that have a long rich history of wine production. While new world rosé refers to the regions like Australia, Canada, Chile, Mexico, South Africa and the U.S. that produce wine and are outside of these traditional old world places. There are other things that separate the two, like varietal labeling, style, and climate that help shape the store of the two. I’ll save us both some time (do your googles) and let you guys look that up yourself.
Rosé comes and in a few shades and styles. Below I came across a chart and some descriptions of the different characteristics: click the link from winefolly.com to read more in-depth tasting notes. >>> https://winefolly.com/tips/guide-styles-of-rose-wine/
A couple of tips for your future rosè drinking. A nice chill bottle of rosé is perfect. Sit it in the fridge for a while to get it cold, then open and serve. But leave it out after, and let the bottle sweat a bit. The wine tastes even better as it sits out for a while.
Also the newest vintage is the freshest. Rosé doesn’t approve with age like red wines. One mistake I made when I first started drinking rosé was thinking that it should be sweet. No, you want it to be fresh and acidic. No extra sugar to mask the mineral/fruity flavors and smells.
And if you are going to drink rosè, spend a little extra and get the rosè champagne.
“They call me young nip c note rose clique….” 🏁
The topic of wine in general for me Is like a rabbit hole. So much to learn and so much history that once you go down it, you can end up researching and writing on it forever. Now don’t take my words here and think I have it all figured out. I am most definitely still a rookie when it comes to rosé and wine period. I am having fun trying to learn more and more as I go. I just wanted to take something I loved to drink, learn and bit more and share it with you all. There is a lot more history here that could be discussed as well as how to drink and pair these rosé wines. So as the summer winds down I hope I at least opened the rabbit hole into the world of rosé for you all to join me.