A beginner’s guide to thinking and drinking pink.
First and foremost: There's no shame in drinking pink wine.
Just ask Ricky Rozay.
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Compared with its red and white cousins, rosé wine still takes a preposterous amount of sass from wine snobs and noobs alike. Rosé haters are either a) sad and ignorant enough to think that "pink is for girls," or b) individuals who were exposed at a young and impressionable age to white zinfandel (a sugary, mass-produced excuse for wine that rose to power in 1970s California) or pink André (basically champagne-flavored soda). Sure, there's crappy rosé out there, but there's also crappy everything else. Skip the gallon-size jug of pink dishwater and you'll be fine.
Mixing red and white wine together is not how you make rosé.
To make most rosé wine, red grapes are lightly crushed and left to macerate with their red skins for a little while (anywhere from a few hours to a few days), after which the juice is strained out from the solid stuff (called "must") and fermented in tanks.
Source: viragevineyards.wordpress.com
The longer the grapes' skins are left sitting in the wine, the darker the color of the finished rosé.
...and the more it'll take on the deeper, more tannic characteristics you find in red wine. As it happens, red wine is made in a similar way. Red grapes have white insides and produce clear juice, so you can make any color wine with them. It's the length of time that the juice is left to hang out with the dark skins that determines whether it'll be white, pink, or red.
Source: winefolly.com
