Roséwein

Roséwein, also known as Rosé or pink wine, is a type of wine that gets its color from brief contact with grape skins. It is produced from red grape varieties, but the juice is separated from the skins before it can extract significant amounts of pigment. The duration of this skin contact, typically ranging from a few hours to a few days, determines the intensity of the wine's pink hue, which can vary from a pale salmon to a deep rose.

There are several methods for producing roséwein. The most common is the maceration method, where red grapes are crushed and allowed to ferment with their skins for a limited time. Another method is saignée, which translates to "bleeding" in French. In this process, red wine is made as usual, but a portion of the juice is bled off early in the fermentation to produce a more concentrated red wine, with the bled-off juice becoming rosé. A third method involves blending a small amount of red wine with white wine, though this is less common for quality rosé and is restricted for certain appellations in Europe.

Roséwein can be made from a wide variety of red grape varietals, including Grenache, Syrah, Pinot Noir, and Sangiovese. The taste profile of roséwein is diverse, often characterized by fresh fruit flavors such as strawberry, raspberry, and watermelon, along with floral notes and a refreshing acidity. It is typically enjoyed young and chilled, making it a popular choice for warm weather.