Origins, history, characteristics and pairings of rosé wines which are increasingly gaining ground among whites and reds.

The pink that conquers , the pink that has long since begun to forcefully kick its way among its bigger brothers, that red and that white that have always reigned supreme at the table depending (we like to believe that it is always like this...) on the food offered.

The origins

There are various schools of thought on the origins of rosé wines that report as many possibilities of birth with the question still not being completely clarified today, and the opinions on the matter that are still discordant. These origins, according to various wine experts, are quite recent. The product, in fact, would have been created for the first time during the Second World War and more precisely in 1943, when the legendary "FiveRoses" was created, the first rosé wine of the Leone De Castris company , marketed in Italy and exported to the United States: it is a wine from Puglia, specifically from Salento, bottled in Salice Salentino and obtained from 90% Negroamaro and 10% Malvasia Nera. It is today one of the most well-known rosé wines in Italy and abroad.

Many scholars, however, place the roots of the fine rosé in ancient France , where there was a need for a “ vin de soif ”, light and thirst-quenching, to accompany meals. Added to the open debate is also a version that dates the rosé back to the times of the Greeks, who mixed black and white grapes to obtain a one-of-a-kind result.

There is also an evocative legend linked to this product, which has as its protagonist a priest who lived along the shores of Lake Garda. He lived on the gifts of his fellow villagers, who however soon no longer had the means to support the religious man. The priest , however , did not lose heart: in a flash of cunning, to obtain the wine intended for church functions, he punctured a vat in which a drink was resting that had been in contact with the skins for too short a time. The color, therefore, was not red or white, but rosé.

Production methods and characteristics

Beyond the popular stories, however, it is certain that the process by which this wine is obtained is truly unique: the grapes used are black, but they are vinified in white through a short maceration that lasts a maximum of 36 hours. The process also includes the marc, which gives the must its intense nuances. With this stratagem, a product is created that is “halfway” between red and white wine.

But what are the organoleptic characteristics of rosé wine ? One characteristic that immediately catches the eye is its peculiar shade. These wines, after all, are classified based on the degree of pink: they range from the pale one, similar to peach, to the claret one, a red that approaches ruby, passing through the cherry pink that recalls the color of cherries.

An element of this type contributes enormously to the elegance of the drink, together with its fresh and sometimes fruity aroma and delicate, light but deep body. But when is it best to drink rosé? Given that the beauty of this world is that no one can allow themselves to question personal taste, there are, as with all aspects of life, rules or guidelines that, if followed, lead to enjoying a situation or, as in this specific case, a product to the fullest. As for pairings, rosé is perhaps the most versatile wine of all, even more than the classic whites and reds.

Rosé should be served chilled, but absolutely not frozen. First of all, its ideal serving temperature is around 10-12°, as for white wine, and its alcohol content is usually between 12.5% ​​and 13.5%: some Apulian rosés are an exception, such as Negroamaro, Primitivo or even Aglianico, which can reach an alcohol content of 14.5%.

The best pairings for rosé wines

The taste of rosé wine is very soft, given by the brief maceration of the skins and therefore by the presence of few tannins. It has a delicate aroma that recalls cherries, strawberries and fresh fruit in general.

That said, what dishes can we pair it with best? It accompanies both fish and meat dishes in a masterly way; a good glass of rosé is perfect with risottos, salads, desserts and aperitifs that, especially in summer, can easily replace a sparkling wine or a white wine, satisfying even the most uncompromising lovers of red.

Ultimately, it is a well-rounded product that – if consumed in moderation – also brings a series of benefits to the body: due to its various components, rosé wine has an antioxidant effect and acts in favor of the cerebral and cardiovascular system. Let us therefore learn to approach this product more frequently and enjoy its versatility, capable of supporting the most disparate gastronomic situations or a pleasant aperitif as a prelude to a lunch or dinner where we will have the possibility of continuing with the same product or possibly leaving room for the more “frequented” red and white brothers: the important thing, if you change the type of wine, is always to respect the alcohol content which must always be increasing.

Let's make way for rosé wines, then, and their nuances capable of giving an unexpected passion!

Written by Carlo Attisano for mangiaebevi.it