Dear Wine Geometrists,
It is time for us to understand what is Rosé wine, how we make it and why it is underestimated!
A few pointers:
- First of all, rosé is NOT a mix of red and white wines; let's get that out of the way right now.
- To make most rosé wine, red grapes are lightly crushed and left to macerate with their red skins for a little while (anywhere from a few hours to a few days), after which the juice is strained out from the solid stuff (called “must”) and fermented in tanks.
- Rosé, unlike red wine, does not improve over the years — so no need to keep a wine cellar for it.
- It’s the perfect barbecue wine. That happy-medium flavor profile means you can almost always find one that plays nice with what you’re eating — fish, veggies, chicken, grilled steak, potato chips, chocolate chip cookies, you name it. Just make sure you give it time to chill before drinking (like you would with a white wine).
Try it out, it is a good value for money! If you don't know which ones to choose, go French Cotes de Provence, like this one I mentioned already.
