Mass market American “blush” wines that were popular in the 1970s are a far cry from the dry and refreshing Rosés being produced today in California, Spain, Italy, and southwest France. These pink wines are not to be confused with the cloying sweetness of grocery store boxed wines. The resurgence of dry style Rosés in California has resulted in the production of a variety of styles that are a playful alternative for the summertime.
But what makes these wines pink? How are they different from red and white wines? I hear these questions often. Red wines get their deep color and tannin from being fermented on their skins to extract color and tannin. White wines are produced by immediately pressing the juice off of the skin to minimize contact between the two. The next step is to ferment the freshly squeezed grape juice (aka the must). During Rosé wine production, the juice is left in contact with the red skins for a short amount of time (anywhere from one to three days) resulting in its characteristic pink color. Fermentation continues as a white wine, usually carried out in stainless steel tanks. Rosés can be made from any variety of red grape — Syrah, Grenache, and Pinot Noir are popular here in Santa Barbara County.
Rose wines possess characteristics of white wine, making them popular as temperatures rise. Stainless steel fermentation results in pleasantly light and crisp fruit qualities. They are extremely versatile — popular by the glass as well as to accompany summer meals. I personally think that Rosé wines can e drank all year round, especially in California because they also complement a variety of fall and winter root vegetables.
Our 2007 Rosé of Syrah is the fifth vintage Bruce McGuire
has produced with grapes from the Hilltop Ranch vineyard in the Santa Rita Hills. It is made from 100% Syrah grapes. Plump strawberry and orange peel aromas are emerging with an extremely refreshing mid-palate fruit explosion and crisp acidity.
Joanie Hudson, Assistant Santa Barbara Winery Tasting Room Manager
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