Rosé Wines are made from black grapes,
which are crushed and fermented with the skins until there is a little
color extraction. The wine is drawn off the skins and completes its
fermentation at a low temperature. An alternative technique is the Saignée method which is used on de-stalked grapes. These are not crushed
but vatted for 12-24 hours, after which the juice is run off (bled) and
fermented without skin contact.
There are some exciting styles of rose on
the market, including traditional wines such as Tavel and Sancerre Rose,
which contrast with the vibrant and fruity examples from the southern
hemisphere, such as the Grenache / Shiraz blends from Australia, and
Malbec Rose from Argentina.
Rosé should be drunk as a young, juicy,
fresh wine. The best examples exhibit flavors of ripe red fruits, but
with crisp acidity. They are often good choices to accompany Indian
food, salmon fillet and cold meats. Rose offers a freshness that makes
it an ideal drink on a hot day.