WSpring is the perfect time of year to enjoy some delicious rosé. It’s a nice time to come away from the reds of winter and transition your way to the summer whites. Although, if I’m going to be honest, I enjoy rosé any time of the year. It really is a versatile wine. 

How is rosé wine made? 

There are a couple of ways that rosé can be made. One way is to simply blend a white wine with a red wine, however, in my experience, most winemakers do not use this method as often. My favorite rosé wines are made by a process using black grapes such as Pinot Noir. The grapes are processed by first crushing and destemming. They then begin the fermentation process in the same way a red wine would be made, with the exception that the skins are only left to sit with the juice for a very short amount of time; maybe only a few hours versus several days. The skins get just enough contact with the juice to impart a hint of color and tannins where you see that elegant pink hue. Once the skins are removed, the fermentation continues at white wine making temperatures.

What Pairs well with Rosé?

 My favorite is a glass of course! Rosé wine can actually be paired with many food items from appetizers, main dishes, and desserts. Rosé can have so many different flavor profiles depending on the type of grape used, if it’s been made into a sparkling, or whether it is on the dry or sweeter side. Some of my favorite pairings, besides a glass of course, are light salads, deviled eggs, goats’ cheeses, and seafood dishes. Dessert pairings might include, berries, fruit tart, lemon bars, or strawberry cheesecake. 

“The world looks better through rose colored glasses.”

About the Author

Milissa Anderson

Enology/Viticulture Student, Introductory Sommelier 

Milissa has a passion for wine and has worked in the wine industry in various capacities for the past 4 years. She has conducted private wine tastings for 3 different companies and has worked as a tasting room attendant at Costa De Oro Winery in Santa Maria, California.

Millissa is currently enrolled in the Enology and Viticulture Program at Allan Hancock College where she plans to become a winemaker. In September 2018 she successfully completed the Level 1 introductory Level Sommelier through the Court of Master Sommelier.