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Rosé / Rose Wines | Prices, Types & Reviews

Written By: Brian Freedman on Wednesday, January 24, 2007

Rosé has a bad reputation in the United States. This is likely a result of the glut of White Zinfandel that has hit the market over the course of the last 20-25 years. But the reality is that real rosé could not be more different than White Zinfandel: Indeed, the good stuff, which traditionally comes from France and Spain, is more often than not bone dry, briskly acidic, and perfect with any number of summertime foods.

It is made, interestingly enough, not by blending red and white grapes, but by crushing red grapes and allowing the skins, which are the only part of the grape that have any color, to remain in contact with the juice for anywhere from a few hours to a few days. This turns the juice any color from pink to copper, and gives the resulting wine a freshness that most red wines do not have but also a weight that most white wines lack. If you haven't had a real rosé before, you don't know what you're missing. The real stuff is simply wonderful.

Want to find the perfect Rosé Wine? Visit our 'Classic Rosé Wines at a Classic Price' feature where we hand pick great tasting Rosé Wines!

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