Rose Wines

Rose Wines

Many grapes with red skin can be used to produce Rose wines. Hue and intensity vary according to the variety and the extent of cold maceration (colour extracted from the wine skins).  After extracting the juices from the grapes and some colour from the skin, the Rose wine acquires a distinct magnificent pale red, rose, onion skin, pink or orange colours. Here, colour is not necessarily an indication of age, since Rose wines are generally drunk when young. 

Best Australian Rose wines are bound with evocative aromas currants, cherry and spice with crisp acidity and a dry finish. Rose from Barossa is often made from Grenache and Cinsault varieties which reflect the strawberry, cherry and meaty flavours that adds softness and bouquet. The Yarra Valley in particular is known for its wonderful cherry and strawberry aroma.

Rose wines are often referred to as Pink Wines, and because of their refreshing nature, Rose is also sometimes called a summer wine.

Best Served with sea food, pork, char grilled baby octopus, cold meats, smoked chicken and salad.