Wine 101: Rosé all day!

Wine 101: Rosé all day!

Rosé all day every day!

#Wine101: At Backsberg we don’t shy away from a good rosé; in fact, we have three in our portfolio. From a dry Provençal Pinotage rosé to a slightly sweeter Grenache, Mourvedre and Sangiovese blend, we love them all.

But what gives rosé that beautiful hue we know and love?

Rosé is made in several styles and through various winemaking processes; however, the most common one is an abbreviated maceration period.

Red, and similarly rosé, wines get their colour from the skins of grapes. It’s in the skins that you’ll find anthocyanin pigments that dye grape juice red.

With red wines, the skins are in contact with the grape juice for an extended period of time. With rosé, this process is cut short. In some cases, red wines ferment for several weeks whereas a rosé wine, the juice could only be in contact with the skins for a few hours.

Nearly any red wine grape can be used to produce a rosé wine but there are definitely a few that are preferred.

Rosé wines go beyond just a great wine of pink colour. These are wines that can, and should, be taken seriously – and this summer we’ll be delving into a few bottles for sure. We hope you’ll be doing the same.

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