A rosé, please!

Gone are the times when they were viewed with prejudice. Fresh, soft or more sophisticated, rosés fashion has come to stay.

In fact, rosé is already more than a fashion. The global trend in consumption has been growing in recent years and is expected to continue. According to the latest data from the International Organisation of Vine and Wine (OIV), current rosé consumption is around 24 million hectolitres, with France leading this consumption with 37%, followed by the United States (12%), Germany (9%) and United Kingdom (6%). In Portugal, according to the Institute of Vine s and Wine, national production is already around 400,000 hectoliters per year. Figures that are impressive if we think that in the recent past rosés were very poorly seen, considered by most consumers a sub-product of paint grapes and the offer was very low.

Roséfashion began to emerge more strongly in the 1990s, when producers realized that the global trend was already beginning to show signs that producing them would be a good bet. In the first decade of 2000 fashion grew stronger, with rosés more concentrated and full of color to prevail. Over time, the wills and national rosés have also changed, which are produced by Provence, a region of France where, par excellence, some of the best rosés in the world, of much softer pink tones were produced. Today, the trend is the same, although some of the more charged color continue to emerge. For those who write to you, who follow no tendencies, nothing against color or lack thereof. After all, from the most aromatic to the most minerals, from the softest to the most complex, from the most colorful to the least loaded, what really counts is the balance of wine. And Portugal today reached a level of quality equated to any other wine-producing country. And often better. In the case of rosés there are even some examples of high quality, as is the case of quinta Nova Nossa Senhora do Carmo Reserva (which since 2015, the year it was launched, has won several distinctions, including 91 points of Robert Parker in 2015 and 2016) , or mr (Monte da Ravasqueira) Premium Rosé (first released in 2013 and scored with 90 points the following year at Wine Enthusiast, among other distinctions). These are probably the most awarded and best national rosés, but others from lower ranges also stand out for their quality as the Covela (Vinhos Verdes), Vinha Grande (Douro), Pedra Cancela (Dão), Quinta da Alorna (Tagus), Mar da Palha (Lisbon), Peceguina (Alentejo), among many others.

Today, the euphoria of rosé is lived. In Portugal, there is no restaurant or wine bar that does not offer in your wine letters a varied option of this style of wine. Just like on supermarket shelves and wine cellars. The consumer opened his eyes and realized how much rosé, like white or red, can be versatile and gastronomic. If they are softer, they serve both appetizers and to harmonize with Mediterranean food dishes that include fish, shellfish and other seafood. Salads and white meats too.  In the case of more complex wines, with a more evident acidity, the ideal harmonization passes through Asian food, from sushi and sashimi, to Thai cuisine, or even to the most exotic and complex flavors of Indian curry. This versatility can also combine with varied cooking styles, in the most varied places: by the pool, a picnic or a more formal dinner.

 The most used methods for making rosé are by pressing or by sangria. In the first case, the paint grapes are disengaged and crushed, and then pressed. To avoid oxidation, pressing should be smooth and fast. In this case, the must gains some color and begins to ferment. This is the same method to wine that is made with white grapes. The result is a light, fresh wine with slightly pink color. In the sangria method, the grapes undergo a cold pelicular maceration, leaving the must in contact with the films for a period of 6 to 48 hours, depending on the intensity of color desired by the producer. Then the films are separated from the liquid and the fermentation continues, giving rise to rosé. Wines produced with this method tend to be darker, more concentrated and more alcoholic rosés.