|
WHAT ABOUT THAT COLOR?
Now I know what you're thinking, red grapes, white grapes, ok, but are there really such a thing as rosé grapes? Where does the color come from?
Rosé wines can be created by simply adding red wine to white; however, this shortcut seldom translates into a very good finished product. The best way to produce a rosé wine of quality is through the natural fermentation process.
The color of wine comes from the grape skin. If you would peel the skin away from both a red and green grape, you would be left with two almost identical opaque grape masses. In effect, a white or more accurately a green grape can only produce a white wine, while red grapes can produce a red wine or, if the skins are removed, a white one as well. The most well known example of a white wine from a red grape is white Zinfandel. (Yes, Zinfandel is a red grape.)
During the fermentation process (this is where grape juice is turned into wine) the color pigments located in the grape skins break down and are released into the fermenting juice. The longer the skins are left in contact with the grape must (grape juice), the deeper the wines color. This is precisely how the winemaker controls how much color is in the wine; it is also why rosé wines are found in so many different shades of rose.
When it comes to food, rosé wines are often a very good and safe choice. They generally have a high amount of natural acidity and fruit which makes them adaptable to many different styles of food. As a general rule, rosé wines should be consumed upon release and seldom benefit from cellaring. In other words, it's a wine you can simply, yes simply DRINK UP.
"Drink Well,"
Joseph DeLissio |
Return
