In the wine world, things are changing and true Rosés are again becoming popular, especially with a younger generation now exploring wine in all its forms and glory. In these recession economies, smaller wine producers were looking for a way to maximize immediate cash flow to offset the anticipated but lengthy wait for return on investment from wines aging in the barrel and bottle. Rosés seemed like the right answer to their problem. Since Rosé is best when enjoyed young and takes relatively no time at all to go from grape to bottle, it was a stop gap measure to ensure a winery's bottom line stayed in the black. While hoping for a good response from the market, what took the industry by pleasant surprise was a consumer that embraced the light, crisp and refreshing medium wine, especially in summer and in the hotter climates.
|California Central Valley|
It's pink color gave way to a new term. It could not be called white and likewise it was not truly red. This is where the term ‘blush wine’ evolved and to this day, this name is incorrectly associated with Rosé wine. California wineries began producing something they called White Zinfandel. Although it became an enormously popular drink for a few years, it did much to damage the reputation of true Rosés in the minds of America's wine drinkers. White Zin's, as they're called, are very sweet, in comparison to traditional Rosés and are much less versatile.
Rosé wines, as noted, are typically dry. They should be served chilled and are a refreshing summer beverage. All grape juice is white, no matter what color grapes are used. Winemakers make red wines by leaving the grape skins in with the juice to absorb coloring from them. In the case of Rosé wines, the winemaker allows the skins to soak with the juice only long enough for the wine to take on a pinkish tint; then, the skins are removed and the result is a rosé wine. In the past, it was fairly common to make Rosé wines by simply taking a white wine and adding a bit of red wine to it. Some winemakers thought this could produce interesting wines that possessed some of the hearty character of a red wine while retaining the crispness of many whites. This practice has fallen out of vogue, even in Champagne where it was once quite respected.
Skin contactRed-skinned grapes are crushed to what is called must, and the skins are allowed to remain in contact with the juice for a short period, typically two or three days. The grapes are then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine making). The skins contain much of the strongly flavored tannin and other compounds, which leaves the taste more similar to a white wine. The longer that the skins are left in contact with the juice, the more intense the color of the final wine.
SaignéeRosé wine can be produced as a by-product of red wine fermentation using a technique known as Saignée, or bleeding the vats. When a winemaker desires to impart more tannin and color to a red wine, some of the pink juice from the must can be removed at an early stage. The red wine remaining in the vats is intensified as a result of the bleeding, because the volume of juice in the must is reduced, and the must involved in the maceration is concentrated. The pink juice that is removed can be fermented separately to produce Rosé.
Pairing a Rosé
One of the main characteristics of Rosé is their freshness in aromas, usually the same which are typically found in young red wines, however, just like any other type of wine, before proceeding with matching, it is best to know the specific characteristics of every wine. Compared to white wines, rosés are usually less acid and have a higher roundness, factors which also depend on the technique used in their production. When compared to red wines, they have a lesser structure and a lower astringency. In general terms, Rosé wines do not have a high alcohol by volume percentage, a factor that, of course, also depends on the specific conditions of the wine and its balance. Thanks to the smoothness of Rosé, it is great with pasta, fish, in particular fish soups, and roasted fish that is richly seasoned and spiced. Rosé is also suited for mushrooms and soft cheeses.
Rosé can even stand up to some meats, particularly white meats such as chicken or pork. In summer, I find them great as an aperitif, though you may want to let them warm a bit above the temperature that you would serve a chardonnay. This slight elevation in temperature brings out the delicate sweetness of the wine all the more. Rose's are even good with cold cuts, whether lean or fatty, as well as with preparations based on vegetables.
Rosa Regale from Banfi
Cold red-grapes skin contact for 4 to 5 days allows the wine to develop its characteristic color, aroma and complexity. The wine is then filtered and stored at 0°C. Re-fermentation follows in stainless steel tanks in the Strevi cellars, where this special wine achieves its final sweetness and sparkling character.
COLOR: light ruby red. Lively pink mousse with a persistent perlage.
BOUQUET: intense, aromatic, varietal with hints of Bulgarian rose.
TASTE: soft and elegant with berry flavors and a touch of almond and nutmeg.
A soft red sparkling wine, made from Brachetto. This extremely aromatic, complex and historical grape variety grows only in the area of Acqui Terme, in Southern Piedmont.The cold maceration of the grapes, followed by a soft pressing, allows the extraction of the typical intense aromas from the skins and gives to the wine its characteristic light ruby red color. Very pleasant and extremely elegant.
This wine matches perfectly with fresh strawberries, fruit cakes, fruit salads, pastries and chocolates. An ideal aperitif as well.
Rosé is a great summer wine, cool, refreshing and delicious, But don't take my word for it. Do a tasting, find the one you like and add it to your cellar or cooler. You'll be glad you did.