A brief history of rosé and how it’s made by Laura Burgess from the online daily food magazine. From the Greeks and the Romans, who favoured light aromatic rosés over harsh reds, through to the scandalous wine shortage of 2014 in the Hamptons.
Despite its vast array of flavors and countries of origin, most pink juice shares more than color. First, rose is generally light in body and high in acidity, feeling more like zippy Muscadet or skim milk on the palate than a rich and buttery California chardonnay. They’re also wonderfully wallet-friendly, with loads of options available from $8 to $20.Laura Burgess, The Kitchn