This was my first newsletter here at River’s Edge Winery! I had just moved cross country, the weather was warming up, and rosé was an easy choice for a topic and an easier choice to enjoy while writing it.
If reading this post makes you parched, head on over to the store and pick up some of our Dry Rosé, Cascade Petillant Naturel Rosé (bubbles are always a good choice), or any other refreshing wines that might quench your thirst.
Our first foray into sparkling rosé: the ever-attractive, always playful Cascade petillant naturel
Originally from the June 2017 Newsletter
What is rosé?
I’d bet that most of you can pick the average rosé out of a lineup by its distinctly light color alone. Although they’re probably best known for the stereotypical light pink, it’s not uncommon for them to appear in colors like salmon, coral, or even orange hues. Just like red wines, rosé’s color is derived from grape skins but they’re just not dark enough to classify as a red wine. Generally, one of three methods is used to produce them.
Skin contact
Crushed dark-skinned grapes are left in contact with their juice for (generally) 12-24 hours before pressing. The reduced amount of skin contact gives the wine a lighter color, as opposed to red wines which can remain in contact with skins for several days or more.
Saignée
Say it with me, sahn-yay. The French word meaning "to bleed". If a winemaker wants to concentrate the color and flavor of a red wine, they may "bleed off" a portion of juice from the crushed fruit early on to increase the ratio of skins to juice. This lighter "bled" portion of juice is then used to produce rosé.
Blending
Just like it sounds, this method utilizes both red and white wines to create the desired color. This style is often the result of pressing red wine grapes shortly after picking to create a white or very light pink wine, later adding red wine of the same varietal for color correction.
Are all rosés sweet?
A common misconception, likely due to the wild popularity of white zinfandel throughout the 1980s and early 1990s, a rosé wine is not inherently sweet. You can certainly find examples ranging from sweet all the way through bone dry, but worldwide the majority will be on the drier side.
What can I pair with a rosé?
Besides close friends, warm weather, and a chair in the sun? Lighter rosé is wonderful with seafood, salads, and soft cheeses. Bottles with a more medium body might call for salmon, grilled chicken, or lamb.