Are you confused by the different bottles and colors of rose wines? Some look pale pink in color, some are darker, almost fuchsia, and some even tend toward a pinkish-orange color. Did they all come from the same grapes?
How did they start?
Rose wines begin like red wines. Like red wines, they use black skinned grapes. Also like red wines, both the juice and the skins are used in fermenting. Unlike red wines, the skins are left on for only a short amount of time. This gives them a pinkish or blush color. It also means the tannins will be lower than red wines.
Since any type of black grape can be used, the flavor of rose wines will depend on what grape was used, where it was grown, and how it was made.
For example, Provence-style rose wines are usually quite pale pink in color. You can taste the fruit in their full flavor. Most often the grape used in Provence is mourvedre. It can be blended with grenache and cinsault. These are dry, minerally, and only slightly fruity.
An Italian rose wine, rosato, can range from light and delicate to a much bolder taste. This will depend on the region where the grapes come from.
What foods can you pair with rose wines? As you might guess, these pair well with many foods. Start by offering a lighter one as an aperitif or with a charcuterie plate. Cheeses and salamis bring out the nice dry taste. The lighter, crisper ones compliment salty and spicy foods.
Bolder rose wines can actually stand up to pizza, pasta dishes, chicken, and most vegetable dishes.
Sitting by the pool in the heat of the summer just begs for a nice, cold, crisp rose. This is a versatile wine.
Most experts agree rose wines should be served cold to enhance their flavors. Serve them around 49 to 52 degrees for the best taste.
Check out more facts about other wines at https://www.forkscorksandbrews.com/sparkling-wines/