ADVERTISING: Advertorial — What do you say? Let’s talk rosé!
Laura Olson
It may seem counterintuitive to be discussing rosé wines when we're still dealing with the sporadic April snow showers and cold weather here in Idaho. However, rosé is a versatile, food-friendly wine that deserves to be appreciated in every season. While it makes a refreshing warm weather sipper, rosé can also provide a delightful contrast to hearty meals during the colder months. So, let's celebrate the appeal of these pink-hued wines, no matter what Mother Nature has in store.
Rosé has an incredibly rich history dating back thousands of years. Many historians believe it was one of the earliest styles of wine produced, as the very first wines were likely made from red grape must that hadn't fully macerated. Over time, winemakers around the Mediterranean recognized rosé's merits and refined the process. By the 6th century BC, the ancient Greeks were intentionally creating rosé wines they dubbed "wine of the rock." The Romans also embraced rosé, transporting the winemaking techniques throughout their empire.
Today's rosés are produced by leaving the crushed red grapes to macerate with their skins for a brief period before pressing — generally just a few hours. This limited skin contact allows just enough color and flavor to be extracted before the juice runs off. A huge variety of red grape varieties can be used, which is part of rosé's viticultural diversity. Some common grapes are Grenache, Syrah, Mourvèdre, Carignan, and Cinsault in Southern France; Tempranillo in Spain; Sangiovese in Italy; and Pinot Noir, Merlot, Cabernet Sauvignon and blends in New World wine regions.
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