Watch out big reds, here comes the rosé! Blush pink with a sweet strawberry nose, with a long-lasting refreshing finish. It will give your palette a journey to remember. Great with all fare especially anything off the grill. Enjoy!
Darren Horn Describes the Summit Rosé: “This is a delicious wine with a strawberry nose and a long relaxing smooth finish. It goes extremely well with any dish and is a very popular summer wine if you're doing some port sitting.”
More about Rosé
Each type of rosé will taste slightly different based on the type of grapes used to produce it.
According to Wikipedia. “This rosy 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.
Rosé's flavor profile is fresh and fruity. Think a light red, like grenache, with some extra brightness and crispness. Each type of rosé will taste slightly different based on the type of grapes used to produce it, ranging from savory to dry to sweet.
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.”
History
It is not known when the first wine labeled as a rosé was produced, but it is very likely that many of the earliest red wines made were closer in appearance to today's rosés than they would be to modern red wines. This is because many of the winemaking techniques used to make today's darker, more tannic red wines (such as extended maceration and harder pressing) were not widely practiced in ancient winemaking. Both red and white wine grapes were often pressed soon after harvest, (with very little maceration time) by hand, feet, or even sackcloth, creating juice that was only lightly pigmented.
The darker wine produced from must that had longer skin contact were known as the vin vermeil.
Even after the development of newer, more efficient wine presses, many ancient and early winemakers still preferred making the lighter colored and fruitier style of wines. There was an understanding, as early as the time of the Ancient Greeks and Roman winemakers, that harder pressing and letting the juice "sit" for a period with the skins would make darker, heartier wines, but the resulting wines were often considered too harsh and less desirable. This sentiment lasted well into the Middle Ages, when the pale clarets from Bordeaux were starting to gain the world's attention. To the powerful English market, the most prized clarets were, according to wine historian Hugh Johnson, the vin d'une nuit or "wine of one night", which were pale-rosé colored wines made from juice that was allowed only a single night of skin contact. The darker wine produced from that must had longer skin contact were known as the vin vermeilh (or pinpin to the English) was considered to be of much lesser quality.
How Its Made
When a winemaker desires to impart more tannin and color to red wine, some of the pink juice from the must can be removed at an early stage.
There are three major ways to produce rosé wine: skin contact, saignée, and blending. Rosé wines can be made still, semi-sparkling or sparkling and with a wide range of sweetness levels from highly dry Provençal rosé to sweet White Zinfandels and blushes. Rosé wines are made from a wide variety of grapes and can be found all around the globe.
When rosé wine is the primary product, it is produced with the skin contact method. Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically two to twenty hours. The grape must is then pressed and the skins discarded, rather than left in contact throughout fermentation (as with red winemaking).
The longer the skins are left in contact with the juice, the more intense the color of the final wine.
When a winemaker desires to impart more tannin and color to red wine, some of the pink juice from the must can be removed at an early stage in what is known as the Saignée (from French bleeding) method. The red wine remaining in the vats is intensified as a result of the bleeding, because the volume of juice in the must is reduced, and the must involved in the maceration becomes more concentrated. The pink juice that is removed can be fermented separately to produce rosé.
Source: Wikipedia, Rose wine
Pairings
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.
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.
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.
Source: Usual Wines