Jul 02 2009
Everything’s Coming Up Rosés
By Brett Ashley McKenzie
Nothing seems to make certain wine drinkers cringe like the words “pink wine.” For some, it conjures memories of sickly sweet concotions consumed at college cook outs. For others, “pink wine” is synonymous with “white zinfandel” (which isn’t a bad thing for white zin lovers).
Just like “all Riesling is sweet” is a myth (which Just Grapes debunked at its Riesling 101 class in early June), “all pink wine is sweet and fruity” is also a myth. Let’s take a closer look.
For starters, lets stop calling it “pink wine.” Rosé (pronounced “rose-ay”) is the proper term for that wine occupying the vast territory between whites and reds. We know white wine is “white” because it has been made without the grapes’ skin. Red wine is red because the skins (which is where most of the tannins are) are left on. Rosés are a little of both: the skins are allowed to remain on the grape during the crushing process, and then removed, typically within a few days. Brief contact with the colorful skins is what gives Rosé its hue. Rosés can be numerous shades, from pale orange to salmon pink to downright purplish. They also vary in sugar and texture.
This summer, drink pink!
Just Grapes has brought in three brand new Rosés this summer: the flavorful, exotic 2008 Domaine Skouras “Zoe” from Greece; the intriguing 90% Grenache/10% Mourvedre 2007 Verdad from California; and the delightful and dry 2007 Reverdy Sancerre. We also acquired a new vintage of the popular Bon Bon, which is the sweetest of our Rosés but certainly not too sweet.
In last week’s “Wine & Food for the Home Chef” course, offer by Just Grapes at the Calphalon Culinary Center, the Greek “Zoe” Rosé was among six food-friendly wines to be paired with dishes such as shrimp, Moroccan-style lamb, and pork tenderloin. Class members were surprised at how versatile the “pink wine” was, and many felt it was the wine that paired most pleasantly with every single dish. Many left the class purchasing a bottle or two, and have since stopped in to examine our other Rosés (we usually feature one or two on our tasting bar).
As always, the best wine for you is the wine you love best. But if you give Rosé a shot, you may find your new summer sipper.
Rose color from the grape skins
Red-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically two or three days,. The grapes are then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine).
By sitting longer on the skins, or blending white with red wine.
Rose is PINK b/c the skins are allowed to remain on the grape during the crushing process, and then removed, typically within a few days.
Did I WIN?!
Rose’s get their color from the brief contact of skin they have on grapes. As you let it sit for longer periods, the more they bleed and darker hue they will get to become red. So its a premature process that occurs that gives them the light pink.
Rose gets its color from the skin of the grapes, just like red wine does. The difference is that the grapes skins are removed earlier than they are with red wine.
Rose gets it color from contact with the grape skin during the crushing process.
Wonderful article about Rosés! Honestly, I had always assumed that a Rosé meant “sweet”. I’m anxious to try a one that isn’t and truly break that stereotype I have always believed! Thanks!
Rose gets its color from leaving the skins on for a short period
the pink comes from the skins that are left in during crushing then removed.
Petals of rose contain certain pigments called anthocyanins. A complex of different anthocyanins give the flower coluration. Any change in biosynthetic pathway of these anthocyanins cause the change/alteration in colour of flower. Now a days, with the help pf genetic engineering, only promoters of the genes of anthocyanins are mutated and get flowers of various colours. these flowers are of significant in Horticultural industry -Cutflower industry.
pH of the solution in which these anthocyanins were present also affect the colour of the flower
Secondly, these anthocyanins has certain chemical characteristics that reflet different wavelengths of light. Mixture of different wavelengths of reflected light give a specific colour to the flower Red, Dark red, pinkish red, crimson red, black red, yelowish red etc.
Source: How genes paint the flowers. 1999. Trends in Plant Sciences
from the grape skins
Rose gets its color from the grape skins being left in the fermenting wine for a brief period of time.
Brief contact with the colorful skins is the answer.
Skin is left on the grapes during crush. This brief contact with the skin gives the pink hue.
Brief contact with the colorful skins of the grape is what gives Rose its color.
The grapes brief contact with the skin during the crushing process give it its hue.
The skins are allowed to remain on the grape during the crushing process, and then removed, typically within a few days. Brief contact with the colorful skins is what gives Rosé its hue
Thank you to everyone who participated in our wine quiz of the day – How does rose get it’s color? The correct answer is brief contact with the skin. The first 9 people who responded will be receiving a pass for 2 people for an advanced screening of the movie Julie & Julia on Tuesday, July 28 @ 7 PM at Kerasotes City North (2600 N Western Ave, Chicago, IL). We will send you a separate email with instructions on pick up. Please stay tuned for future blog posts/quizzes!