Rose wine is the perfect complement to any meal: whether it is a picnic on a hot summer day, a romantic date or a friendly chat. It will help create a relaxed atmosphere at any event.
During its centuries-old history, this drink has undergone both ups and downs and dizzying ups. Today, this wine is again at the peak of popularity. Despite the demand for this wine, not many can boast of knowledge of its homeland, production and rules of use. The most common myth about the rose, as it is called in France, is the process of its production. Some people mistakenly believe that in order to get a good “pink” it is enough to mix white and red wine. This is not entirely true, but about everything in order.
First, a small excursion into history.
There are two versions of the appearance:
Ancient Greek. The ancient Greeks knew how to turn ordinary food consumption into a holiday. At such meetings, they honed their oratory skills, demonstrating their deep knowledge in various fields. But on such “parties” they often drank a thick wine, which they used to drink from cup to bottom. Of course, such a tradition interfered with the concentration of the speaker, so it was decided to dilute the ancient wine with water, lowering its degree.
French In the 4th century BC, the Greeks arrived at the shores of today’s Provence and founded the city of Marseilles. Most of the Marseilles territories, the Greeks planted with grapevines and started producing wine. In the 13th century, the French turned the idea of rosé wine, launching the “wheel” of large-scale production. For these merits, Provence (France) is called the birthplace of the classic rose. Of particular popularity rose wine has gained, thanks to the love of him for the noble French people. That is why today Provence, and not ancient Greece, is considered the birthplace of classic rosé wine.
Rose wine production.
Today’s production of rosé wine consists not only of mixing (assemblage) of red and white, although this method is still used in Spain.
The most common are the method of direct pressing (slight staining of grape juice from the peel is allowed) and short-term maceration (extract of juice on the pulp). The first method allows you to get drinks pale color, while the second – gives the drink a pleasant pink hue. It should also be noted that the production of the rose is a little more complicated than its colleagues: the whole process should take place under the tireless control of technologists in order to prevent the onset of the oxidation process and excessive “staining” in time.
As with what is customary to drink the drink of kings.
Serve rose wine must be well cooled: for use with food up to 10-12 degrees, as an aperitif – 8-10. Drinking in one gulp is a sign of bad taste. To fully enjoy the richness of taste, you need to drink wine in small sips. Fruit aftertaste will not leave indifferent.
Rose wines are perfectly combined with almost any food: fish, seafood, meat, fruit and berries. Rose can “accompany” you throughout the meal. The only recommendation is the warm season; it is in summertime that the best wine is to enjoy it.