Rosé Wine

Rosé is often thought of as a light, frivolous, and fruity wine. Does its color not appeal to some people? This is a shame, as it’s not justified. Rosé is, in fact, a full-bodied wine. It requires its own winemaking method, there are various styles, and it pairs wonderfully with food.

How is Rosé Wine Made?

Rosé can be made in different ways. It is almost always made from red grape varieties. The first method is similar to the vinification of red wine. The grapes are de-stemmed and then crushed to release the juice. The grapes are placed together with the juice in a vat so that the skins can soak in the juice. This is where the color of the wine comes from. Red grapes have white flesh and produce clear juice. The color is in the skins, and by letting them soak with the juice, the wine slowly turns red. By removing the skins earlier, the soaking time for rosé is between 8 and 48 hours, keeping the juice a rosé color. The juice is then transferred to another vat, allowing the solid particles to settle and be removed.

There’s also a method that is more like the vinification of white wine. In this case, the grapes are directly pressed. This is done in a pneumatic press, gradually increasing the pressure until the desired color is reached. Afterward, the floating solids settle, and the rest of the steps are the same as the first method. Finally, rosé can also be made by mixing red and white wine or by co-fermenting red and white grapes. However, this is only permitted in certain regions.

Where Does Rosé Wine Come From?

Rosé is made all over the world. However, it is often just a byproduct. In some regions, though, rosé is the main focus, and the prestige of the region is based on this. In the South of France, Provence, for example, refined rosé is made with lots of small red fruit, crisp acidity, and a long finish. The wines have a very light, recognizable salmon pink color. This color is seen as a sign of quality, which is why winemakers from other countries try to produce lighter rosé as well. Rosé comes in various types and styles—dry, sweet, simple, or high-quality. There are also sparkling rosés, such as rosado Cava or rosé Champagne. With the latter, it’s one of the few exceptions where mixing red and white wine to make rosé is allowed. There’s even rosé Port.

Rosé Wine with What Dish?

Rosé pairs perfectly with food, even if it’s not the first option you think of. It has the fresh acidity of white wine and some of the aromas of red wine, always very fruity and low in tannins. Especially the higher-quality rosé is a great companion for food. The main rule is that the style of the wine (fresh, fruity) should match the style of the dish. Therefore, rosé goes well with various types of cold cuts, chicken, turkey, salmon, tuna, crab, and desserts with red fruits. The dishes should not have overpowering sauces or marinades. The preparation method is also important, as it can significantly enhance the flavor of a dish. For example, think about the taste difference between poached or pan-fried salmon.