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Neither white nor red. Rose, please!

What comes to mind when you think of rosé? A light, fresh wine that has a soft pink color and tastes of juicy fruit. We immediately think of southern France and the famous Provençal rosé. Or do you belong to that group of wine lovers for whom rosé wine is not quality wine? Someone might reach for rosé wine at a moment when they can't decide whether they want white or red. Whatever your wine preferences and knowledge, in this blog we look at what makes this wine, why you can drink it all year round and what it's like to produce it in New Zealand.

The winemaker has full control over the color of the wine

The basic method of making rosé is that the skins of the red grapes must be separated from the juice before they get too dark. While some red wines ferment on the skins of red grapes for several weeks, rosé wines turn red within a few hours.

The darker the wine, the longer the juice had contact with the skin. The lightest rosés get their paleness by having minimal skin contact.

Rosé wine is produced in three ways. The first is prepared in the same way as white wines: red wine grapes are not crushed, but pressed to extract the juice from the skins as soon as possible.

The second method is the “saignée” (from the French bleeding) method, in which during the first hours of red wine production, part of the juice is poured into a new vat to make rosé wine. Wine is then produced from the must thus obtained, which has shades from pale pink to vermilion. This style of making rosé wine is unique because it often gives the wines a bolder and darker color than other rosé wines. So, if you are not a fan of traditional rosé, you might like saignée wines because they are darker and stronger than other rosés.

The least common method of making rosé wine is to blend red and white grapes that ferment in the same tank. The grapes are macerated in this mixture of skins for several days to achieve a vibrant red currant color while keeping the tannins out of the juice.

As you might guess, almost all red varieties can be used to make rosé wine - from Cabernet Sauvignon to Syrah.

Pasta and a glass of rosé

Where in New Zealand the best rosé is made

Fruit quality is paramount for rosé wine to maximize the finesse and expressiveness of the variety. Regardless of the variety, the grapes from the vineyards to the winery are handled as carefully as possible. Most New Zealand rosé is fermented in stainless steel tanks to preserve freshness, purity of fruit and intensity of aroma. Oak is very rarely used.

Diverse, fresh, elegant. Such is the characteristic of rosé wines from New Zealand, producing a wide range from fresh and fruity to spicy textured wines. Most New Zealand rosé wine is made from Pinot Noir, but a number of other varieties are used in different regions.

Hawke's Bay is home to Merlot and Syrah rosés, with some wines made from a blend (often Bordeaux). A mildly warm climate lends itself to robust, spicy and spicy wines with good depth of flavour.

Pinot Noir (pinot noir) is the most commonly used variety for rosé from the Marlborough region, which is characterized by intensity of aroma, ripe berry fruit, spice and lively, well-balanced taste. There are also interesting examples using less common varieties such as Syrah or Montepulciano. From our e-shop, you can try delicious rosé from winemaker David Clouston , who lived in Corsica for several years and reflects a fresh French style.

The vast majority of Central Otago rosé wines are based on the Pinot Noir variety. Full of strawberries, raspberries, ripe cherries, and often with a hint of spices and fresh herbs, which are then manifested on the palate with their liveliness and fresh, clean acidity. Bottles of rosé How to choose rosé wine

Don't be afraid to choose a rosé wine based on its color. The more pronounced and darker the pink, the more pronounced the taste of the wine. Rose wine is versatile and goes well with almost any meal. If it is a Mediterranean-style wine, then it is ideal with Mediterranean cuisine - fish, salads and light pasta dishes.

Photo: nzwine.com

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