Rose Wines
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Published: August 18, 2006
Rosès get their hue during production when the skins of the grapes are removed just before the liquid has turned red. While this is how a majority of Rosè are produced, many winemakers are using white grapes for production and adding in red wine, such as Pinot Noir or Zinfandel, which gives the wine a red tint.
A Rosè is best consumed with lighter fare and can either be very sweet or very dry. They require very little time to age and are best consumed when they are young. When pairing a Rosè with food, it is wise to keep in mind that these wines will often carry on notes of strawberries and raspberries. A Rosè is quite delicious when it is paired with something spicy, especially Mexican or Thai cuisine and is known to be served with pizza.
There is a chance that a restaurant may not carry a Rosè since this type of wine is more of a seasonal wine. Refer to a wine list for availability or ask the sommelier if there is a Rosè in the house that is not listed. Do not be persuaded into a White Zinfandel since the characteristics of such is different from a Rosè.
