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 Rosé wines (rosados) are generally considered by many to be a rather wishy-washy compromise between white and red even though Spanish rosados were a favourite drink of that famous mans man, Ernest Hemingway. Far from being wishy-washy rosado wines can be as delicious and elegant as any red or white. They are also an excellent companion with many lunchtime meals such as salads and rice dishes.
The making of rosado wines seems a mystery to many. In the first instance rosado is made mainly from red grapes - like champagne! Nearly all types of red grapes are used although garnacha is particulary suited to their fresh, fruity style. The most unique rosado in Spain is one made from the petit verdot grape, used in some Bordeaux wines, and a grape that produces excellent reds. The best rosado wines are made by the sangrado method which involves the grape juice (the must) sitting with the skins for a few hours to impart colour and flavour. The must is then taken off (bled - sangrado) and put into fermentation tanks. Other methods can involve the adding of red or white wine before or after fermentation. (This wont work at home!). Rosados are very rarely put into oak barrels as they are designed to be drunk young, fresh and fruity.
Spanish rosados are a well kept secret and it is worth finding one that you like - 100% garnachas are usually reliable - as they are deliciously drinkable by themselves or with food and make a pleasing change from red or white wines. Try them!
This Article on Spanish RoseWine was written by Steve Bannell of Alegria Wines. Telephone 0034 626 469 154
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