Califonia Bountiful

Wine 101: Rosé all day

Learning about the hottest wine on the market today

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It used to be that summer meant it was rosé season, with the light, fruity drink being the perfect accompaniment to a hot day. Now it seems rosé can be consumed all year long, thanks to the quality of rosé being made and the versatility in pairing it with food.

Exactly what is rosé? Contrary to popular belief, it is not a mix of red and white wine, but rather a product of maceration, according to Jody Bogle of Bogle Vineyards in Clarksburg. Maceration is the process of soaking crushed grapes, seeds and stems in a wine to extract color and aroma compounds as well as tannins. This is where red wines get their color and tannins, and it is the lack of maceration that makes white wines so light in color and nearly tannin free.

Winemakers create a rosé wine by juicing red grapes and then letting the juice soak with the skins for a short period of time, usually only a few days. As soon as the juice begins to turn pink, the skins are removed and the juice is allowed to ferment, creating the rosé we all know and love!

As for pairing with food, here are a few things to keep in mind:
• A fruity rosé will go with salmon, duck or lamb and cheeses such as brie or Camembert.
• A light, dry rosé that is crisp will go with light salads or pasta dishes.
• A sparkling rosé is great paired with cakes, tarts or other sweet treats.

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