If Cabernet is a firm, full and punchy Hemingway novel, and Champagne is a rollicking, decadent work by Fitzgerald, then rosé is that ephemeral Daphne du Maurier romance you break out right as the spring season winds down.
You’ll find that deconstructing rosé is just as breezy and complex as the wine itself.
Bright in Color, Light in Taste
As it’s pressed or after it’s pressed (or, in some cases, during both processes), the juice of the grapes comes in contact with the red grape skins. The skins break down and mingle with the juice, resulting in a pink color and tangy taste. Both the blush of the wine and the depth of its flavor profile can be tweaked by the winemaker’s choice of temperature and maceration time (or how long the grape skin is allowed to break down). Usually, the skins and stems are removed after about 2 or 3 days, while darker red wines allow them to linger longer.
Ultimately, this process makes for a light-bodied, easy-to-drink glass of wine with notes that can range from floral to savory to candy-like. No wonder the Council of the Wines of Provence reports that one of every three bottles of wine purchased is a bottle of rosé. It must be that no one wants summer to end.
Out East co-founder Patrick Mitchell details his adventures in France and the serendipitous creation of Out East Hermitage, the first-ever Hermitage appellation wine to be released by an American wine company.