Fun Facts About Rosé

by tarynlachter
We love rosé.

How can you not?

It’s cute, it tastes good, it’s the drink of the summer.

But it’s a widely misunderstood beverage and we think it’s high time that people give rosé the credit it is due.

We love rosé- I mean, how can you not? It’s cute, it tastes good, it’s the drink of the summer. But it’s a widely misunderstood beverage and we think it’s high time that people give rosé the true credit it is due.

Below you’ll find five interesting facts about rosé that you may have not known! We think it’s important to spread awareness about our beautiful summer water.

 

 

There’s a common misconception that rosé is something that broke girls drink in college and tastes like cough syrup- let us stop that rumor right here and now. Rosé is pretty versatile- it can be bone dry or dessert-like and sweet, plus everything in between. There are so many to choose from that you can definitely find one that fits your palate just right.

 

 

Unlike many other wines, especially good reds, you do not want a bottle of rosé that’s been sitting in someone’s cellar for years. Rosé is best consumed upon contact, and it should absolutely not be left to “age” like you would a Bordeaux. You’ve got maybe two years to enjoy it but honestly, just open that baby up as soon as you buy it.

 

 

Many people believe that rosé is formed when red and white wines are blended together but this is far from true! All rosé is actually made from red grapes and the colors depend on the length of fermentation. In many Old World wine regions, blending red and white is severely looked down upon and is considered unacceptable.

 

 

In the saignee method, about 10% of the juice is saved from the fermentation of the red wine and then that is fermented separately. You’ll notice the color on these is darker than other rosés on the shelf. Maceration is the most common method and uses the skins of the grapes which are left to ferment in the juice- the longer the fermentation, the darker the color. Vin Gris is the short version of maceration and only ferments the skins for a couple of hours which results in those super pale rosés you see.

Rosé is super easy to make which means less labor which means lower cost. Unlike many other varietals, if a rosé is cheap, it doesn’t mean the taste will suffer. You can enjoy truly fantastic bottles of rosé for $15 or less, just make sure it’s a kind you like (sparkling or not, dry or sweet, etc.)



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