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ROSÉ

All grape juice is white whether the skin is red or not. When you make red wine you leave the skin in the pressing of the grapes by which the red wine receives its red color, since raw grape juice is always clear. The process is called Maceration and refers to the method in wine-making where the natural compounds of the grape- such as tannins and coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins (and even the seeds and stalks) into the must.

For rosé, red wine grapes are allowed some maceration between the skins and must, but not to the extent of red wine production. The longer you macerate the darker rosé you get – and since a lot the aromas and dryness of a wine comes from the skin, it’s easy to pick a rosé wine by it’s color depending on what flavor profile is desired- generally: lighter color taste more like white wine and darker rosés more like red – but rosé is always served chilled.

The lighter rosé goes well with fish and sea food and the darker ones with spicy foods and meats!

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Photos from Nyhetsmorgon

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