by Sam Cote
It was a hot July here in Maine, and many of you sought refuge on our patio with a cool glass of rosé. In fact, we've poured almost 500 glasses in the past 30 days alone.
What better time to brush up on the basics of rosé? Impress your friends with these fast facts:
- Opinions on the origin of rosé differ, but most agree it was among the first wine ever produced, with traditional reds and whites coming much later.
- Rosé is not a grape. In fact, rosés are made from a variety of grapes, including Grenache, Cinsault, Tempranillo, Mourvèdre, Pinot Noir and others. There are more options than ever to choose from.
- To make rosé wine, the skin of red grapes is immersed in the wine for a short amount of time (typically anywhere from 2 to 20 hours). The sooner the grape skins are removed, the lighter the rosé will be; the longer they sit in their wine bath, the deeper pink the rosé.
- Since rosé is made from red grape varieties, but fermented like white wine, it’s best served chilled, like other white wine (50-60ºF}.
- Rosé wine is not meant to be aged. It’s best consumed within 2-3 years of its release.
- The Provence region of France is generally considered to be the most consistent for creating high quality rosé at any price point.
- Rosé has a variety of flavor undertones, from honeydew melon to citrus and even rhubarb, and pairs well with everything from melon and prosciutto to a burger or spicy Indian food.
- Some rosé sparkles! We love the festive, salmon-colored, sparkling brut rosé. Pair it with chocolates or sliced fruit for the perfect celebratory toast.
Want to know more? Check out Wine Folly's Guide to Styles of Rosé.