Rosé wines are made from black grapes, which are crushed and fermented with the skins until there is a little colour extraction.
The wine is drawn off the skins and complets its fermentation at a low temperature. An alternative technique is the Saignee method which is used on de-stalked grapes. These are not crushed but vatted for 12-14 hours, after which the juice is ros off and fermented without skin contact.
There are some exciting styles of rosé on the market, including traditional wines such as Tavel and Sancerre Rosé, which contrast with the vibrant and fruity examples from the southern hemisphere, such as the Grenache/Shiraz blends from Australia, and Malbec Rosé from Argentina.
|Rosé should be drunk as a young, juicy, fresh wine. The best examples exhibit flavours of ripe red fruits, but with crisp acidity. They are often good choices to accompany Indian food, salmon fillet and cold meats. Rosé offers a freshness that makes it an ideal drink on a hot day.|