Rose wine is usually a blend, meaning it can be made from a variety of grapes. The most common types of red wine grapes used to make rosé are grenache, sangiovese, syrah, mourvèdre, carignan, cinsault, and pinot noir. In some cases, it can be a single varietal made with one type of grape. In California, rosés are known to be single varietal and made with 100% pinot noir grapes.
| Rose wine Quick Facts | |
|---|---|
| Name: | Rose wine |
| Colors | Pink |
| Taste | Sweet, light, fruity |
| Calories | 25 Kcal./cup |
| Major nutrients | Manganese (1.74%) Vitamin B5 (0.90%) Carbohydrate (0.88%) Vitamin B6 (0.85%) Iron (0.75%) |
| Health benefits | Healthy cholesterol levels, Lowers heart problems, Reduce heart attack, Normal blood pressure, Lower inflammation |
Facts of Rose Wine
| Name | Rose wine |
|---|---|
| Common/English Name | Rosé, pink or blush wines |
| Color | Pink |
| Flavor/aroma | Red fruit, flowers, citrus, and melon |
| Taste | Sweet, light, fruity |
| Varieties |
|
| Major Nutritions | Manganese, Mn 0.04 mg (1.74%) Vitamin B5 (Pantothenic acid) 0.045 mg (0.90%) Carbohydrate 1.15 g (0.88%) Vitamin B6 (Pyridoxine) 0.011 mg (0.85%) Iron, Fe 0.06 mg (0.75%) Magnesium, Mg 3 mg (0.71%) Phosphorus, P 5 mg (0.71%) Vitamin B1 (Thiamin) 0.006 mg (0.50%) Vitamin B2 (Riboflavin) 0.005 mg (0.38%) Potassium, K 18 mg (0.38%) |
| Health Benefits |
|
| Calories in 1 fl oz (30.3 g) | 25 Kcal. |
Rosé is French for “pink.” Rosés are made from red grapes, but the juice and skins are only in contact for a short time (anywhere from a few hours to several days) before the juice is separated. When the winemaker is happy with the color, the winemaking process continues as it would for white wine. Rosés are rarely aged in oak. Rosés have always been drunk in Southern France. Originally they were made from leftover grapes that didn’t make it into the local red wine. That winemaking philosophy has changed, and rosés are now being made on purpose and have acquired respect. They’re made in a dry style.
Some of the best rosés come from France—from Tavel (which makes only rosé wines) in the Rhone region and Anjou in the Loire Valley. Back in the 1960s, rosés were quite popular in the United States but fell out of fashion. Then white Zinfandel hit the market in the ’80s and the blush wine category was born. White Zinfandel is sweet and low in alcohol, and due to its massive popularity, many consumers now believe that all rosés are sweet. In fact, many are dry and off-dry. Rosé wines can be found with names. Rosado is a rosé from Spain. Rosato is a rosé from Italy. Vin Gris (“gray wine”), from France, is a very pale rosé made from very lightly pressed red grapes.
Rose wines are created from red grapes which are crushed & de-stemmed but its maceration period is short i.e. less than 24 hours. The making of wine resembles the process of white wines. Generally, maceration is halted before the fermentation starts and the desired amount of anthocyanins has been extracted from skins. After the alcoholic fermentation starts, if the juice is run off, the wine would have high phenolic content. Then the mash is pressed and juice is processed further in the same way as white wine and settling juice and cool fermentation. Wine has a low content of tannin in comparison to red wine and is treated like white wine. Wine is stored cool, protected from oxidation, and bottled for early drinking.
The color of Rose wine ranges from pale orange to vivid near purple which depends on the wine-making techniques and varietals used. It can be made still, sparkling or semi-sparkling and have a wide range of sweetness levels from highly dry Provençal rosé to sweet White Zinfandels & blushes. It is made from various types of grapes and could be found all around the globe. Rose wine is produced with the method of skin contact. After the black-skinned grapes are crushed, skin is allowed to remain in contact with the juice for a short time period of two to twenty hours. Skins are then discarded rather than leaving it in contact throughout fermentation. When the skins are allowed to contact the juice, the final wine gets a more intense color.
History of Wine
The first wine produced as a rose is not known but the earliest red wines that were made have the closer appearance of today’s rose wine. It is due to the winemaking techniques used for making darker and more tannic red wines that were not practiced in ancient winemaking. Both white and red wine grapes are pressed soon after it is harvested with low maceration time by feet, hand, or sack cloth forming juice which is lightly pigmented only.
After the development of new and efficient wine presses, still ancient and early winemakers made lighter colored & fruitier style wines. It is believed that Ancient Roman and Greeks winemakers, hard press and let the juice sit for a period with skins which makes the wine heartier and darker but resulting wines are considered to be less desirable and too harsh. It lasted into Middle Ages when p ale clarets from Bordeaux started to gain the world’s attention. The dark wine which was produced from longer skin contact called vermeil were considered to have low quality.
During Middle Ages, the wines produced from this region were sparkling white wines related to the region today. Some Champenoid winemakers use elderberries in order to add more red color to wine as competed with wines of Burgundy for the lucrative Flemish wine trade. In 16th & 17th centuries, the region was acclaimed for white wines made from Pinot noir grapes but instead of becoming white, they were pale greyish pink similar to partridge’s eye and nicknamed Œil de Perdrix produced in Switzerland.
In the late 17th century, Champenois discovered to separate the skins better from must and produce white wine from red wine grapes. Champenois even moved towards the production of sparkling wines, they started to produce both sparkling and roses still means the blending of a small amount of red wine to color up a white wine.
How Is Rosé Wine Made?
As we briefly touched on before, rosé gets its pink color by skin contact. When grapes are crushed, the juice that comes out of the fruit is clear, and it’s the grape’s skin that gives the wine its hue.
When the juice and grape skins marry, the color of the grape skins bleeds into the juice, creating the wine’s color. In winemaking, this process is called maceration.
For rosé, winemakers only macerate for a few hours, up to a day. Once the juice has turned the desired color, the skins are removed and the juice is fermented.
You may notice that rosés come in different shades of pink, which is due to the varying maceration methods. Many people believe that all rosé is created by mixing red wine with white, but while this style of rosé exists, it’s uncommon.
Nutritional value of Alcoholic beverages, wine, rose
Calories 25 Kcal.
| Proximity | Amount | % DV |
|---|---|---|
| Water | 26.18 g | N/D |
| Energy | 25 Kcal | N/D |
| Energy | 105 kJ | N/D |
| Protein | 0.11 g | 0.22% |
| Ash | 0.05 g | N/D |
| Carbohydrate | 1.15 g | 0.88% |
| Total Sugars | 1.15 g | N/D |
| Glucose (dextrose) | 0.52 g | N/D |
| Fructose | 0.64 g | N/D |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium, Ca | 3 mg | 0.30% |
| Iron, Fe | 0.06 mg | 0.75% |
| Magnesium, Mg | 3 mg | 0.71% |
| Phosphorus, P | 5 mg | 0.71% |
| Potassium, K | 18 mg | 0.38% |
| Sodium, Na | 2 mg | 0.13% |
| Zinc, Zn | 0.03 mg | 0.27% |
| Copper, Cu | 0.002 mg | 0.22% |
| Manganese, Mn | 0.04 mg | 1.74% |
| Selenium, Se | 0.1 µg | 0.18% |
| Vitamins | Amount | % DV |
|---|---|---|
| Water-soluble Vitamins | ||
| Vitamin B1 (Thiamin) | 0.006 mg | 0.50% |
| Vitamin B2 (Riboflavin) | 0.005 mg | 0.38% |
| Vitamin B3 (Niacin) | 0.027 mg | 0.17% |
| Vitamin B5 (Pantothenic acid) | 0.045 mg | 0.90% |
| Vitamin B6 (Pyridoxine) | 0.011 mg | 0.85% |
| Others | Amount | % DV |
|---|---|---|
| Alcohol, ethyl | 2.9 g | N/D |
*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not rxharun.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source: https://ndb.nal.usda.gov/
Health Benefits of Rose Wine
We have discussed Rose wine and its history above. So now let us know about the health benefits that Rose wine offers:
- Healthy cholesterol levels
Rose wine has polyphenols that help to reduce bad (LDL) cholesterol. The alcohol present in Rose wine thins the blood and increases good (HDL) cholesterol.
- Lowers heart problems
Antioxidants found in Rose wine helps to prevent heart problems by lowering the buildup of harmful cholesterol.
- Reduce heart attack
The consumption of rose wine helps to lower the chances of heart diseases such as heart attack and the antioxidants helps to lower inflammation of blood vessels.
- Normal blood pressure
Rose wine contains potassium helps to reduce high blood pressure as it balances out negative salt effects in blood.
- Lower inflammation
Rose wine possesses various beneficial compounds with antioxidant and anti-inflammatory properties. Wine’s anti-inflammatory properties help to lower the chances of rheumatoid arthritis.
- Lower calories
The low content of calories found in Rose wine makes it a choice for diet-friendly. Serving size of 5 oz. glass provides 82 calories which makes it the lowest calorie alcoholic drink following soda and vodka. The fresh crisp flavor of rose wine makes it a great summer and spring wine that pairs well with chicken, pasta, and meal cooked on the grill.
- Antioxidant properties
Antioxidants are great for skin and heart health as it prohibits the oxidation of molecules in the body. It helps to fade blemishes and spots.
- Cancer prevention
Wine gets its antioxidants from the skin of grapes specifically resveratrol. It is a beneficial compound providing anti-aging activity and resveratrol protects the brain and also reduces the chances of heart problems. Red wines are fermented with skins that possess a high content of antioxidants. The skins are strained immediately in white wine and early in the production process for rose wines which causes the wine to have a low content of resveratrol. In comparison to white wines, Rose wines have more resveratrol.
How to Choose Between Sweet and Dry Rosé Wines
Rosés can be sweet or dry, but most lean towards dry. Old World (Europe) rosés are typically very dry. Rosés produced in the New World (not Europe) are usually sweeter and fruitier. Aside from grape type, climate and production methods contribute to these differences.
Some of the most common types of sweet rosé wines include:
- White Zinfandel
- White merlot
- Pink Moscato
Dry rosés are often made from these grape varietals:
- Grenache
- Sangiovese
- Syrah
- Mourvèdre
- Carignan
- Cinsault
- Pinot Noir
Perfect Pairings: Food and Rosé
Rosé is a winner when it comes to food pairings. Best known for its al fresco-friendly sipping style, this blush wine pairs well with almost everything, including spicy foods, sushi, salads, barbecued meats, roasts, and rich sauces. (For more ideas, check out how to pair wine like a pro.)
Light, dry rosés made from grenache or Cinsault grapes from Provence, Burgundy, and the Loire Valley go best with salads, pasta, rice dishes, grilled fish, and seafood.
Medium-dry rosés, like pinot noir, pair well with all of the above or with light, fruity desserts.
Medium-bodied rosés (Southern France and Spain) make bold flavors pop. Pair these with dishes that incorporate the flavors of anchovies, olives, garlic, and saffron. Think paella, grilled chicken, lamb with herbs, or even charcuterie.
Fruity rosés from California, Australia, or Chile can be served with a variety of foods, including spicy curries, barbecue, seared salmon and tuna, or soft cheeses like brie. Try them with ripe peaches, too.
Sparkling rosés are the ultimate party drink and are delicious with desserts and fruit tarts, while rosé Champagne drinks well with grilled lobster, rare lamb chops, or game.
Serving Rosé at the Right Temp
When it comes to wine temperature, there are some basic rules to follow. After all, the right temperature can bring out the best qualities of a wine and enhance its taste.
For rosé, most sommeliers agree that serving it somewhere between 40-50 degrees is best. That means putting your rosé bottles in the fridge (or an ice bucket) and keeping them there for a few hours to get them ripe for the drinking.
Glassware for Rosé Wine
Rosé is a go-to for fun, casual moments, whether you’re having a picnic, celebrating on the rooftop, or chilling on the patio with friends.
Some experts recommended serving rosé in smaller types of wine glasses, usually tulip-shaped Champagne glasses, as a way to maintain a cooler temperature and preserve the fruity flavors. (There are even rosé-specific wine glasses.) But glassware is not always necessary.
Case in point: Usual Wines rosé is perfectly portioned in specially-designed glass bottles that open up the possibilities to enjoy a sip wherever and whenever you want.
To Decant or Not to Decant
Decanting wine exposes oxygen to the wine, bringing out its flavors. Although pouring wine into a decanter before enjoying is usually good practice, it’s not necessary with rosé. Use your personal preference here.
Add Rosé to Your Repertoiry
It’s not hard to see why rosé is so popular — this pink wine isn’t just a light, refreshing, and fruity summer staple, but it’s also the perfect choice for year-round sipping.
Although it’s been around for centuries, this blush-colored favorite is having a moment that has much to do with its eye-catching hue as it does its versatility and taste.
Contrary to popular belief, rosé isn’t just a sweet wine. Depending on which type of red grapes are used, it can be on the fruity or dry side. As for food pairing, rosé holds up to savory, rich dishes as well as light and fruity flavors. Whether you enjoy it dry or sweet, paired with food or sipped solo, there’s one thing that most of us can agree on: a chilled rosé is a sheer bliss in a bottle.
Varieties of Rose wine
- Provence
Provence is versatile and the most famous rosé region. It is perfect for both aperitif and partner for food. This wine is just dry enough that it pairs with various foods. It is made from a blend of grapes such as Mourvedre, Grenache, Cinsault, Syrah grapes and has a pale pink color.
- Grenache
It is also called Garnacha in Spain. It has a low content of acidity and tannin but a decent body or lovely cherry flavors. When served cold, the wine has a lot of zest.
- Syrah
This rose wine is served as a touch warmer due to its bold flavors. Usually, the color is deep and ruby red. It has strong notes of white pepper, cherries, and strawberries.
- Tempranillo
The main grape used is Tempranillo and Spain is the largest producer of organic rose wine. Tempranillo roses provide a flavor of raspberry and strawberry with refreshing acidity.
- Pinot Noir
Pinot Noir is a grape that is not easy to grow and is sensitive to climate and weather changes. When it is turned into wine, it results in a delightful and elegant product. Pinot Noir Rose is acidic and bright having subtle aromas of cherries, wet stone, and raspberries. Wine is crisp, cool, and dry enough to be consumed with foods having mild flavor. The classic regions which produce Pinot Noir rose include Rose de Loire and Sancerre.
- Tavel
This rose has a unique and historic style. It is extra dry in comparison to other rose wines. It shares the character and structure of classic red wine with dark pink color which marks it as a Rose wine. It is high in alcohol and low in acid and is made with Grenache, Cinsault, and other grapes. The aroma turns nutty when aged. It could be aged for a few years.
- Sangiovese
This rose is made with the use of the Italian Sangiovese grape which is popular in wines such as Chianti. Sangiovese Rose has pale copper color. It provides strong notes of roses and fresh strawberries with good acidity. It has a hint of bitterness on the finish. This wine is dry and fruity so serve it cold.
- White Zinfandel
Technically, it is a rose wine made from Zinfandel grapes. Due to its off-dry style and low acid, it is the most popular rose wine in the United States. It was also popular in the UK but today dried and paler styles such as Provence rose are popular.
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