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Rosé has a bad reputation in the United States. This
is likely a result of the glut of White Zinfandel that has hit the
market over the course of the last 20-25 years. But the reality is that
real rosé could not be more different than White Zinfandel: Indeed, the
good stuff, which traditionally comes from France and Spain, is more
often than not bone dry, briskly acidic, and perfect with any number of
summertime foods.
It is made, interestingly enough, not by blending red and white grapes,
but by crushing red grapes and allowing the skins, which are the only
part of the grape that have any color, to remain in contact with the
juice for anywhere from a few hours to a few days. This turns the juice
any color from pink to copper, and gives the resulting wine a freshness
that most red wines do not have but also a weight that most white wines
lack. If you haven't had a real rosé before, you don't know what you're
missing. The real stuff is simply wonderful.
Want to find the perfect Rosé Wine? Visit our 'Classic Rosé Wines at a
Classic Price' feature where we hand pick great tasting Rosé Wines!
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