Rose Dry Wine

Dark grapes are used to produce dry rose wine, and the color of the wine depends on the time the grapes are infused on the skins. Light-colored wines take less time to infuse, while darker wines are more tart, dense, and full-bodied. Some grape varieties, like Pinot Gris, have pinkish-colored flesh or skin, while others like Georgian Saperavi produce red juice and cannot be used for white or rose wine. Dry rose wine has gone through complete fermentation, converting all sugars to alcohol, and contains up to 4 grams of sugar per liter.

There are many styles of dry rose wine, from light-colored wines with spicy and intense flavors to darker wines with more tart, full-bodied flavors. Some have light strawberry or mineral-raspberry aromas with spice and fresh fruit notes. The strength of the wine is around 12%, depending on the grape variety.

Dry rose wine is a versatile gastronomic wine, and it is served chilled, from 8 to 12 degrees Celsius. It pairs well with a variety of dishes, especially grilled fish and poultry. Serve it in a tulip-shaped glass with a long stem to avoid contact with the bowl.

Both individual grape varieties and blends of several varieties are used to produce dry rose wine. Suitable grape varieties include:

1. Cabernet Sauvignon - the most popular variety with a bright tartness and blackcurrant jam notes
2. Shiraz/Syrah - a popular variety with fruit, berry, and floral aromas
3. Merlot - the second most popular variety with a smooth, pleasant, and soft taste and red berry aromas
4. Pinot Grigio - a variety often used to produce dry rose wine due to its pinkish flesh color and different stylistics
5. Tempranillo - a Spanish variety with a rich color and full-bodied fruit flavor

Pink Pinot Grigio Dry Wine,