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rosé
[roh-ZAY]

French for “pink” or “rose-colored,” rosé is used in the wine world to refer to wines of this color. Except for rosé CHAMPAGNES, rosé wines are typically made from red grapes. However, whereas the normal process for making red wine leaves the juice in contact with the grape skins during FERMENTATION, for rosés the juice is drained off from the skins within 2 to 3 days and allowed to ferment in another vessel. This comparatively brief skin contact gives rosé its pale pink color—it’s also the reason rosés don’t have the BODY and CHARACTER of most red wines. In addition to being lighter-bodied, rosés are typically low- to medium-alcohol and slightly sweet. They have lively ACIDITY and perfumy, fruity aromas and flavors. In France’s rosé CHAMPAGNES, a small amount of red wine can be added to the white-wine CUVÉE prior to the SECONDARY FERMENTATION. In the United States, rosé SPARKLING WINES are usually a blend of red- and white-grape varieties. Excellent French rosé wines come from TAVEL and ANJOU. In the United States the term BLUSH WINE is often used in place of rosé. See also BLANC DE NOIR; SAIGNÉE.
Related Links: Cabernet d'Anjou AC, reserva, Rosé, vin rosé, Bourgogne Passe-Tout-Grain AC
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.

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