Let’s talk about the process of elaboration of rosé wines.
Any wine that claims to hold the title of rosshould be slightly acidic, have fruity aromas and a bit of residual sugar, which can be perceived or not when drinking them. However, its creation does not respond to a single recipe but there are at least three different methods for obtaining them.
The so-called gray wine is made the same way that white wine: Once harvested, the grapes are pressed and its juice is fermented. Since the dye compound of the wine (anthocyanins) is in the peel or skin, this wine has almost no color.
A second way would be to follow the steps of the red wine vinification, i.e. the harvested fruit is placed in stainless steel barrels or tanks to macerate for 1 to 3 days, in order to extract color and chemical compounds which become aromas and flavors. Here usually the wine takes shades ranging from pink to salmon and deep orange, also called ?bird’s eye?.
Finally there is the method Saignée, resulting from the maceration of the grapes previously broken in a period between 12 and 24 hours, which therefore has a color ranging from strawberry to a light red. In all cases the juice, free of skins and seeds, is fermented by microorganisms called? Yeast? Which consumed the sugar in the liquid and release as residue alcohol and carbon dioxide. Similarly, in this process also remains an unfermented sugar residue providing balance to the natural acidity of the beverage. In some cases this sweetness is easily detectable and highly appreciated.
Gastronomically, for example, these sweetened versions are ideal companions of sugary Moroccan dishes like cous royal or spicy recipes from India, while the driest wines go well with Asian dishes like sushi, cooked vegetables and even green salads. In conclusion, rosé is an ideal drink for a beach weather menu (we recommend consuming it young), and may even join, along with sparkling and white wines, the New Year’s Eve toast.
By Marta Burgués