Over the past few years, rosé wine has been “exploding” in almost every wine market across the world, including America and Europe. The “explosion” tends to be even louder during the warmer months of the year. In France, rosé wine has now eclipsed white wine in terms of sales. If you’re looking for the perfect wine for sipping in your backyard barbecue or a park, look no further as rosé happens to be what you want.
Although the popularity of rosé wine has tremendously grown over the years, many consumers don’t know how this fantastic drink is made or where it comes from. Unlike white and red grapes that become white and red wines respectively, pink grapes are nowhere to be found in nature. So, how do winemakers manage to come up with such an elegant pink color? The answer is simple: skin contact. No matter their color, all grapefruits produce a clear juice when they are juiced. What determines the color of the wine is the juice’s contact with the grapefruit skin. As the juice mixes with the skin, the skin bleeds color into the juice through a process called maceration. The result of this process is red or yellow wine.
When making rose juice, winemakers juice red grapes and then soak the juice with the skins for a short period (2-3 days). The skins are removed as soon as the juice begins to turn pink. Fermentation process is then allowed to take place, resulting in a beautiful, delicious pink rosé. It goes without saying that some people tend to think that rose wine can be obtained by mixing red and white wines. This is a common misconception upon which the wine community frowns. Don’t be deceived!