Rosé Wines

Rosé gets its distinct pink color through a production process known as maceration, the most common way to make pink wine. Red grapes are juiced and left to soak (macerate) with their skins for a day or two until the juice turns a subtle pink color. The grape skins are then removed and the juice continues to ferment. The wine will get darker the longer the rosé is left to macerate with the skins. This is why rosé wines can range in color from pale blush to bright pink. Rosé is not the same as a blush wine, which is a combination of red and white wine.

Rosé resembles the flavor profile of a light red wine, but with brighter and crisper tasting notes.

Rosé wines can be either sweet or dry, but tend to err on the dry side overall. Rosé produced in the Old World are typically bone dry. Rosé produced in the New World are often sweeter and have a more pronounced fruit flavor, which is due to variations in climate and production methods. Of course, there are exceptions where some New World wine makers mimic the style and methods of Old World producers. (anywhere outside of Europe are called New World)

Sweet rosé come from New World producers. Sweet rosé pairs well with savory foods.
Dry rosé wines have a low sugar content but are high in tannins, the element that contributes to the dryness, astringency, and bitterness of a wine. Dry rosé wines are usually comprised of the following grape varietals:
Grenache, Syrah, Carignan, Pinot Noir and others.

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