by Amy Garman
In the pink
How do they get the pink color? Most Rosés worth their salt are made from red wine grapes; the wine making process starts out exactly the same as it would if a red wine were being made, however instead of fermenting the grape juice with the skins for, let’s say 2 weeks, the winemakers only let Rosé juice ferment with the skins for maybe 24 hours. This way the juice has only a fraction of the time to soak up the pigment from the grape skins, turning it pink instead of the deep burgundy color of red wine.
Perfect middle ground
What foods pair with Rosé wines? Rosé is extremely versatile when it comes to food pairing – especially in the warm summer months when meals often consist of lighter fare and are eaten outdoors. Rosé is a great match with salmon, salads, grilled seafood, or chicken dishes. Additionally, Rosé works well served as an aperitif with charcuterie or cheeses.
Amy Garman is the owner of the South Loop Wine Cellar at 1442 S. Michigan Ave.