Sparkling "Rose-Hugo", Huber, AT, NV Tasting Notes: Bright salmon pink with red-gold hues. Delicate but fresh and very lively. Fruity and spicy with hints of cherry, fresh wild strawberries, and citrus. The palate is delicate with elegant acidity and a very harmonic structure.
De Malbec "Crios", Susana Balbo, Mendoza, AR, 2016 Tasting Notes: A beautiful, deep, vibrant rose color. Has a surprising amount of body for a rose wine, and beautiful aromas of fresh, ripe wild strawberries. On the palate, the flavors of strawberries and young cherries come rushing in, accompanied by some spice notes and a clean, dry finish.
Cava "Rosado Brut", Mont Marcal, ES, NV Tasting Notes: Hints of violet and rose petal on the nose and palate, with ripe black cherry and blackberry flavors. This has a creamy mousse and subtle, lively acidity, with a lingering floral finish.
Champagne "Rosé", Veuve Clicquot, FR, NV Tasting Notes: Bright and expressive, with mouthwatering acidity and refined texture, layered with black cherry, spiced plum, almond skin, honey and candied ginger notes. Shows lovely balance, offering a lasting finish of smoky mineral
Sparkling "Étoile Rosé", Domaine Chandon, CA, NV Tasting Notes: The wine is elegant and restrained with fresh aromas of plum, raspberry and nutmeg. These aromas follow through on the palate and are layered with subtle and delicate flavors of cocoa powder. The wine finishes with excellent length and richness.
A rosé (from French rosé; also known as rosado in Portugal and Spanish-speaking countries and rosato in Italy) is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The pink color can range from a pale "onion-skin" orange to a vivid near-purple, depending on the varietals used and winemaking techniques.
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 must is then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine making). The longer that 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 a 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. - Wikipedia.com