When it comes to rosé wines, we have the Greeks to thank. Rosé, which originated in Provence about 2,600 years ago, is made from red grapes or red grape varietals. The primary difference between rosé and standard red wines is the period of time the red grape skins remain in the beverage during fermentation. Winemakers oversee the process carefully to produce precisely the color they desire.
Although different varieties exist, rosé wine is drier than standard red wines. Winemakers use the same red grapes to make rosé and red wines; however, the grapes sit in the extracted liquid for a shorter time to impart color. This process is called maceration, and the typical time is between two and three days.
Flavors and Colors
Standard flavors of rosé include melon, citrus, flowers, and red fruit. The grape variety is directly responsible for the final flavor of the wine. While the bright red tones may seem standard, lighter blush hues are also a part of the rosé family. Sweetness also varies depending on the grape without correlation to color.
A dry rosé complements light entrees such as salads, chicken, and fish. Sweeter varieties combine well with many different foods, especially when enjoyed beachside.