In the past decade rosé has risen to prominence to become an all-purpose wine: rosé all day, all season, all year. No longer relegated only to summertime patios, rosé has become one of our favorite staple wines. But how much do we actually know about the pink stuff frequenting our wine glasses? If, like me, you assumed until embarrassingly recently that rosé was simply a blend of red and white wines — confess, were you today years old? — then probably not much. So let’s get into how rosé is actually made.
First, a common rosé myth debunked: the color of rosé has nothing to do with its level of sweetness, and any outlet trying to tell you otherwise hasn't updated its wine sensibilities since the 1980s. Back when the U.S. was mainly producing cloyingly sweet rosés labeled as “blush” wines, avoiding these richly colored rosés might have been good advice. With the rise of high quality rosé from here and basically everywhere wine is made, the color of rosé has little to do with its residual sugar content, and instead speaks to the grape varieties used, as well as the way the wine was made. Here are the primary methods used to make rosé, plus regions to look out for (beyond Provence) when looking for your next great pink sipper.
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