Few wines bring about the positive memories of summertime outdoor fun more than Rosé. Its colorful pink hue, acidic freshness, and easy drinking make for a wonderful compliment to a picnic, BBQ, day on the beach, or even just a lazy Sunday evening on the porch. However, what exact wine making magic turns this wine pink and delicious? Think of your favorite red wine (mine is Pinot Noir), now try and imagine what the grapes would look like if you cut them in half, what do you see? For many there is an assumption that the wonderful red color of red wines come from the redness of red grapes. This is partially true, however, the inside of all grapes is a clear sweet liquid, while the skins provide the color (as well as tannins and structure to red wines).
During the maceration (breaking down of wine skins), where the juice is left in contact with the skins and pumped over the skins many times, the skins leach their delectable goodness (also known technically as anthocyanins), similar to a tea bag, into the juice and change its color. The trick for Rosé is leaving just enough skin contact to change the color but not overdo it to prevent too much tannin or flavors and end up with a full blown red wine. From our perspective, the Rosé wines of France are some of the best in the world, especially Provence, where Grenache is the dominant varietal comprising a minimum of 60% of the blend if you are looking to pair them with food. Whereas, Champagne (the region), where Pinot Noir is the dominant varietal, is wonderful if you are looking for something delicious to sip prior to a meal (or just sip because it tastes amazing). For drinking Rosé we highly recommend the shatterproof Govino set , its BPA free and has a convenient notch to make holding it at outdoor events easy!