Island Life Magazine Ltd June/July 2009 | Page 113

FOOD & DRINK

Tim Flint

life

Rosé wine surpasses white
wine sales

It seems that I am asked one
question about Rosé wine more
than any other – “Is it a mix of
red and white wines?” The truth
is yes and no. The best rosé
wines are from skin contact with
the fermenting clear grape juice.
There are wines however that
are made through the Saignée
method where some red juice
is bled into the white wine to
achieve the desired colour.
Most high-quality rosés
are made by the skin contact
method. After the grapes are
crushed, the winemaker chooses
how long the juice will remain
in contact with the skins: In
general, the longer the period
of skin contact, the darker the
wine. To make rosé, the juice
is separated from the skins
relatively quickly, resulting in
the pale colour. Rosés can range
in colour from pale copper to
pink to verging-on-red. The
colour depends on length of time
of skin contact.
Regardless of the hue, rosés
that are browning have aged past
their prime - these are wines
meant to be enjoyed young. But
otherwise, colour can only hint
at what lies within: Some rosés
are darker or more full-bodied
than others, but for the most
part they should be light and
refreshing, no matter the depth
of colour. They can be fruity, but
also spicy, floral and mineral.
Perhaps most importantly, the
wines we consider rosés are
dry. In the 1970s, California

producers used the term “blush”
because they feared that “rosé”
had become antiquated. Now,
we use blush to denote a style
of wine: Blush wines are
relatively soft and usually rather
sweet. The white Zinfandels are
blush wines, as are the modern
spinoffs, such as Pinot-Grigio
Blush.
Rosés, on the other hand,
exhibit some structure. Even
though there is limited skin
contact, there is enough tannin
and acidity to support the fruit,
giving wines of refreshment
and sophistication. The fact is,
rosés are perfect summer wines
- light, refreshing, delicious.
They are a great match to food,
especially when the picnic table
is groaning under a multitude
of dishes. A more versatile food
wine you won’t find in any
colour, at any price point.
Rosé sales have now surpassed
those of white wine within
France. That’s hardly surprising
considering the French love for
open-air summer dining and the
prevailing belief that drinking
ro