We were lucky to attend a wine seminar at the Euphoria Food and Wine Festival last year. This particular seminar focused solely on rosé wine. There seems to be a bit of rosé renaissance going on in the last several years, with sales of rosé steadily increasing. While many of the drinkers of rosé are women, some men are learning to appreciate it as well.
Not sure what a rosé is exactly? A rosé is a type of wine that has some color from grape skins, but not quite enough to designate it as a red wine. Surprisingly, it may be the oldest type of wine. This is because it is the most straightforward to make with the skin contact method.
Three Benefits of Rosé:
1. It is a terrific summer option for those who love red wine but don’t want to deal with the heat that red wine brings.
2. It is meant to be consumed right away. No need to save it in your cellar. It doesn’t get better with age.
3. It is rather inexpensive. Expect to pay about $15 per bottle.
Here are some basics about rosé wine: It is NOT made from mixing white and red grapes. Instead, it is made from red grapes. The amount of color comes how long the grapes are left to macerate. The longer the grapes’ skins are left in, the darker the color of the finished rosé.
Another thing about rosé that makes it kind of interesting is that it can be made anywhere. Rosé isn’t from a specific grape or region; it’s just a kind of wine, like red or white. The biggest producer is France. However, you can find it from other regions that are just as tasty, like Spain (where it’s “rosado”) and Italy (“rosato”). In Italy the Nabbiola Rosé is a lovely orange color instead of pink. But there’s also excellent rosé wines from South America (Chile, Uruguay) and Germany as well.
Lastly, Rosé is extremely versatile. Having a party and thinking about making a special cocktail for that party? Try rosé as a base as it is incredible in cocktails. Besides that, this wine pairs well with a variety of foods too. So, you could opt for Rosé only to drink at a party instead of white or red. It is not as heavy or full of tannins as red but more complex than white. So, it goes with seafood, chicken, steak, barbecue. Really anything.