Blush / Rosé

Not quite red but definitely not white, this style of wine is very popular, although it is often disparaged by wine snobs. The term “rosé” seems to be in the process of being displaced by the term "blush" (though some people use the name rosé to describe darker pink wines.) Call them what you will, they're usually made from red grapes that are only allowed to ferment a few days--too short a time for the grape skins to impart a deeper color to the wine.

Rosé wines tend to be slightly sweet ranging to very sweet, and this is a direct result of how they are made. During the fermentation of white wines, for example, yeast converts nearly every bit of sugar into alcohol. However, for rosé wines, the process of fermentation is stopped before all of the sugar is converted. This leaves the wine with a touch of natural sweetness and a lower level of alcohol – not sweet enough to be a dessert wine, but definitely not dry. The goal is to so much to create a sweet wine as it is to increase the natural fruit flavors of the wine.

Single varietal roses are quite popular, especially in California, but rose can also be made from a blend of different grapes. The result is a pink, fruity wine that can be off-dry and refreshing, all the way to fruity (some would say syrupy) sweet. They’re psychologically associated with summertime quaffing in the backyard or on the beach, and can be terrific served chilled and goes best with poultry, seafood, and spicy dishes.

Roses of some sort are produced in almost all wine-growing countries, the best of them from Grenache, Pinot noir, Cabernet franc, Gamay and several Italian grape varieties. In every case, they should be served chilled and need absolutely no aging to enjoy (in fact, they are made for immediate consumption). Not for cooking—their flavors are too delicate.