What are you doing this Saturday?
It’s National Rosé Day, held on the second Saturday in June.
We have an idea: Have a rosé tasting party. The pink wine is just right for warmer weather.
You can host the entire event, or invite friends to BYO get-together.
And here are rosé and food pairings.
There is no grape called rosé: Rosé refers to the pink color of the wine.
The wines get their rosy color from contact* with the red grape skins during vinification.
Depending on the grape, terroir† and wine-making techniques, the color can range from the palest pink to deep ruby red to hues of orange or violet.
Still rosé wines can be made from almost any red grape varietal, or from a blend of varietals.
Sparkling rosé wines, including rosé Champagne, are exceptions because they also can be made with white grapes.
Styles range from bone dry Provençal rosé to sweet White Zinfandel and other blush wines from California.
Note that rosé wines are not made to age, and should be drunk at 1-3 years old.
The exception is top-quality rosé Champagne. A 15-year-old Dom Perignon Rosé, for example, is a joy. But, we can only dream…
Currently, the 1996 vintage—perfect for drinking now—is selling from $818 to $1,099.
But don’t be concerned: You can enjoy a perfectly lovely $10 bottle of rosé.
Head to your nearest wine store for a selection of rosé wines.
After the juice is pressed from the red grapes, the grape skins are added back to the juice for a certain amount of time. This is known as skin contact. The length of skin contact (chosen by the wine maker) and the particular grape varietal influence the color.
Here’s some wine trivia: The juice from red wines is white, the same as the juice from white grapes. Red wines get their color from extended skin contact.
†Terroir, pronounced tur-WAH, is a French agricultural term referring to the unique set of environmental factors in a specific habitat that affect a crop’s qualities. It includes climate, elevation, proximity to a body of water, slant of the land, soil type and amount of sun. These environmental characteristics give a fruit, vegetable, cheese, olive oil, etc., its unique character.
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