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Rosé is a very popular summer style of wine that pairs well with vegetable salads, cold meat and fish starters, and white meat steaks.
Rosé is made from red grape varieties, but its colour is a pale pink, raspberry colour or reminiscent of salmon. The largest production region for rosé is Provence in France. Rosé is made from 'Grenache', 'Cinsault', 'Syrah', 'Mourvèdre' grapes. The same grapes are used for a similar style of wine in the south of France: in the Rhône Valley, Languedoc, and in Spain, Sicily and Australia.
'Pinot Noir' is the grape of the rosé champagne and rosé Loire wines. Negroamaro', 'Primitivo' are grape varieties from the popular Puglia region of Italy, suitable for making rosé wines with a more intense flavour. Excellent rosé is made from 'Merlot', 'Tempranillo', 'Pinotage' and other red varieties.
In rosé production, it is common practice to macerate juice with grape skin and ferment in stainless steel tanks to preserve freshness and fruitiness - similar to white wine. It is also served chilled, like white wine.
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