No Way RoséPublished 22 Jun, 2015
Once considered too frivolous to be taken seriously, rosé wine has cast off its bad reputation to make a raging comeback amongst wine enthusiasts.
While the French have always known the joys of a cold refreshing glass of rosé, the rest of the word is beginning to catch up thanks to a trend in light, low alcohol wines.
Everything about it is utterly delightful. The primary flavours include lush red fruits such as ripe strawberries, flowers like rose or hibiscus, citrus, melon, and fresh green celery on the finish. Despite the name, the colour of rosé varies depending on the type, from a soft pink, to deep fuchsia, or tangerine. Regardless of the specific colour, watching your glass fill with a beautiful blush rosé brings almost as much joy as drinking it.
It is not in itself a variety of grape; it is generally produced using red wine grapes. Common varieties of grape used include Grenache, Cinsault, Tempranillo, and Pinot Noir, but almost any type of red wine grape can and has been used to produce rosé.
Possibly the most common method, maceration is when red wine grapes are pressed and then left to rest, or macerate, for a period of time before the liquid is separated from the skins.
When producing red wine, it is common within the first few hours for around 10% of the liquid to be bled off. This process is designed to create a more concentrated, bolder red wine. Meanwhile, the bled wine, or saignee, can then be fermented to produce rose. This method is quite rare but many wines from the Napa Valley are produced this way.
Blending is when a small amount of red wine, usually only up to 5%, is added to white wine to make rosé. This method is not commonly used, but is quite popular in sparkling wine regions.
It’s easy to see why rosé is considered a summer drink and indeed a chilled glass is a wonderful addition to a sun kissed afternoon. However, it can still be appreciated in the cooler months, particularly when paired with food. The fresh fruity taste is the perfect accompaniment to vegetarian dishes and the subtle spiciness of Vietnamese.