13/08
8 Uncorked Gems: Unveiling the Terroir of Central Coast Wines
We're about to embark on a delicious journey with 8 facts that unveil the magic (and terroir) of Central Coast wines
New
13/08
Rosé wine has been having a major moment lately, and it's not just a passing trend. This gorgeous pink wine is the perfect pick for brunch, backyard BBQs, picnics, and more. But there's a lot more to this blushing beauty than just its Insta-worthy hue. Whether you're a longtime rosé devotee or just rosy-curious, here are 10 fabulous facts that will make you fall in love with the wines of summer.
- Rosé Is Made from Red Grapes (Yes, Really!)
You'd be forgiven for thinking rosé gets its pale pink color from mixing red and white wines together. But the truth is, rosé starts out as red grapes! The gorgeous pink hue comes from limiting the amount of time the grape skins are left in contact with the juice during fermentation.
For red wines, the skins stay in contact with the juice for weeks, allowing the deep red pigments to be extracted. But for rosé, the skins are removed after just a brief period, usually 12-20 hours. It's this short maceration period that gives rosé its beautiful, delicate blush. Mind blown yet?
- There Are Hundreds of Rosé Varieties
While you may think of rosé as one broad category, there are actually hundreds of different varieties! The grape varieties used can include Grenache, Syrah, Mourvedre, Cinsault, Carignan and Pinot Noir among many others.
The variations don't stop there, though. Rosés can be still or sparkling, dry or sweet, light or full-bodied. Shades can range from pale peachy-pink to vibrant raspberries. So if you think you don't like rosé, you may just need to try a few more varieties to find your perfect match.
- Rosé Doesn't Have to Be Sweet
Contrary to popular belief, rosé is not inherently sweet! Many high-quality rosés are completely dry with no residual sugar. The sweetness level depends on when the fermentation was stopped and if any sugar remains.
Dry rosés tend to be crisper and more food-friendly, while off-dry or sweeter styles can work better for sipping on their own. But the sweetness is always well-balanced by mouthwatering acidity, never cloying or syrupy. Just look for indicators like "dry" or "tendre" on the label to guide your pour.
- Rosé Is Perfect for Day Drinking
With its light, bright, refreshing flavors and relatively low alcohol content (usually under 13.5% ABV), rosé was practically made for day drinking occasions. A few glasses at brunch, by the pool, or at picnics and outdoor concerts won't knock you out before sunset.
The crisp acidity also makes rosé incredibly food-friendly. It can pair with everything from salads and seafood to charcuterie and BBQ. Just don't forget to keep those bottles chilled (more on that in a minute).
- Yes, Rosé Should Be Served Chilled
Unlike bigger, bolder reds that can be enjoyed at room temp or even warmer, rosé really shines when it's properly chilled. The ideal serving temperature is between 48-60°F.
That cool factor enhances rosé's crispness and freshness on the palate. Too warm, and the wine can taste a little flat and flabby. Refrigerator temperatures are generally around 40°F, so you'll want to pull that rosé out of the fridge about 15-20 minutes before serving to let it warm up just a bit.
- Each Glass Reveals New Layers of Flavor
Don't be fooled into thinking rosé is a simple, one-note sipper! These vinous works of art offer up an ever-evolving kaleidoscope of flavors in each glass.
Fresh strawberry and juicy watermelon may greet you on the first aromas and sips. As the wine opens up with some air, look for savory notes of dried herb and pink peppercorn to emerge. Bright citrus zest, creamy stone fruits, and wild flower aromas may take their turn before the performance finale.
In other words, rosé delivers a positively enchanting drinking experience from start to finish. On warm days, be sure to take opportunities to re-swirl that glass to release new layers.
- French Rosés Are Still the Gold Standard
While dazzling rosés are produced worldwide these days, France is still considered the gold standard when it comes to pink juice. Iconic regions like Provence, Languedoc, and the Loire Valley have been making top-tier rosés for generations.
Provence rosés are renowned for their elegant, bone-dry minerality and aromas of crushed berries, watermelon rind, and sea spray. Languedoc rosés tend to have a richer, more robust mouthfeel with flavors of wild strawberry and herbal garrigue.
While French rosés can come with premium price tags, they're absolutely worth treating yourself to at least a bottle or two per season.
- California Also Produces World-Class Rosés
But don't worry - you don't have to jet off to the Mediterranean to score phenomenal rosé. California's wine regions are crafting some seriously impressive pink sips these days.
- Rosé Was Kinda a Thing Before You Were Born
Sure, rosé has been enjoying a major renaissance over the past decade or so. But the fact is, winemakers have been crafting beautiful pink wines for centuries!
Rosés have been produced in the Provence region of France since at least 600 BC when the ancient Greeks founded the city of Marseille and established local vineyards.
Later on, rosés from Southern France were among the most prized wines of the Middle Ages, served to royalty and the highest of society. So yeah, you could say fashionable folks have been feeling pink for quite some time now!
- Rosé Is Here to Stay
Forget what the naysayers say - rosé is NOT just a passing trend. Just look at the numbers: rosé wine sales in the U.S. have risen over 70% in the last decade, with no signs of slowing.
More wineries are producing rosé each year to meet the surging demand, especially from millennials and younger drinkers. And that's because high-quality rosé simply offers an easy-drinking, food-friendly, ultra-refreshing wine experience that never goes out of style.
Additionally, increased production has driven the category to innovate and improve dramatically in recent years. Today's rosés are more richly textured, expressive, and downright delicious than ever before.
So get used to seeing that pretty pink hue filling your glasses for many summers to come! We can all raise a glass of dry rosé to that.
Sources:
[1] https://winefolly.com/review/rose-wine-tips/
[2] https://www.opuswines.com/blog/introduction-to-rose-wines/
[3] https://vinepair.com/articles/rose-wine-isnt-sweet-heres-why/
[4] https://www.totalwine.com/wine/rose-blush-wine/c/000778
[5] https://www.theroostblog.com/post/the-best-rosé-serving-temperature/
[7] https://www.winespectator.com/articles/exploring-the-world-of-french-rose-56047
[8] https://www.wine-searcher.com/m/2022/05/california-rose-world-class
[9] https://vinepair.com/articles/guide-french-rose-wines/
[10] https://www.nytimes.com/2019/05/22/dining/drinks/rose-wine-trend.html