NC - Rose Portfolio

THE SPECTRUM OF PINK in the world of rosé is delightfully broad. Two major factors leading to final color of a wine are the actual grapes and how they are treated during fermentation. The grapes used to make rosé wines range from white to black and the resulting color follows suit. When using white grapes as a base the addition of black grapes will then determine color through the absorption of their color compounds. Co-fermentation of white and red grapes is common, but rosé wine can also be made by blending red wine into white. If only black grapes are being used the color will be determined by the available anthocyanins (color compounds) in the skin and the time the skins are in contact with the juice (maceration). Pale rosé wines are a combination of grapes with lower anthocyanin levels and shorter macerations. Those wines that are powerfully pink are derived from higher pigmented grape skins availability and longer maceration. SHADES OF ROSÉ

PALE MEDIUM POWERFUL

On the pale end you have grapes like Pinot Noir, Cinsault, and Grenache. Powerfully pink options come from Cabernet Sauvignon, Malbec, Syrah, and Agiorgitiko. A wine that is intentionally rosé, from vineyard to bottle, will utilize maceration during fermentation and then drain the fermenting wine off of the skins when the desired color has been extracted. Another option would be to bleed off (saignée) some of the fermenting wine while making a red wine to concentrate flavor and color in the final red wine. Saignée rosé is essentially a by-product of making red wine.

Rosé can be enjoyed year-round, from appellations around the world and paired with a diversity of occasions and cuisines. Embrace the joyous spectrum of pink flavor.

ROSÉ2024 PORTFOLIO

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NORTH CAROLINA 7347 West Friendly Ave • Suite D • Greensboro, NC 27410 | PH: 800.946.3002 • FX: 800.482.8369 | Winebow.com Pricing, vintages, and availability are subject to change. Please contact your sales consultant for details. 05-24