| Many wine experts look down their noses at blush | | | | with the with the ancient Greeks in Rome, Rose in |
| wines. These experts consider blush wines to be too | | | | Europe today is typically a dry drink rather than the |
| simple and lacking in complexity. Regardless of what | | | | sweeter blush wines of the United States. |
| experts think, blush wines are quite popular and are | | | | White zinfandels |
| here to stay. | | | | White zinfandels were created in 1973 when owner |
| Making a Blush Wine | | | | Bob Trinchero of Sutter Home Winery, located in |
| There are several ways of producing a blush wine. | | | | Northern California, bled his red zinfandel to make the |
| First of all, the juice of all grapes is white. It is the | | | | juice more intense. When he decided to vinify the juice |
| dark-colored skins of the grapes that add tannin and | | | | that he had taken, white zinfandels were born. |
| color to wine. The first way of making a blush wine is | | | | White zinfandels might be paired with: |
| to crush the grapes and leave their skins in with the | | | | - Pasta dishes with cream sauces |
| mix for a given period of time and then rack the | | | | - Antipasto |
| grapes, or remove the stems, seeds and skins. If the | | | | - Mild cheeses |
| period of contact lasts just a short period of time, the | | | | - Egg dishes |
| resulting wine will be a pale pink in color. Typical lengths | | | | - Indian cuisine |
| of time using this method run from about six to eight | | | | - Lamb |
| hours. This type of process is also referred to as | | | | - Fresh mozzarella |
| limited maceration. | | | | - Spicy Szechuan dishes |
| Another way of producing bush wines is called | | | | - Thai foods |
| saignee. This is a bleeding process where some of the | | | | You might try a rose with: |
| juice from the must, or crushed grapes, is removed | | | | - Paella |
| from the mix before fermenting the juice into wine. | | | | - Smoked fish |
| This results in a more intense red wine. The blush juice | | | | - Fresh goat cheeses |
| that was bled becomes a secondary byproduct which | | | | - Olives |
| can then be made into a blush wine. | | | | - Feta |
| Rose wines can also be made through the pressurage | | | | - Prosciutto and melon |
| method. This involves using white wine grapes with | | | | - Mushrooms |
| dark skins so that the dark skins of the grapes will give | | | | - Artichokes |
| the wine a pink color. | | | | Serving blush wines |
| The final way to make a blush wine is to add some | | | | Blush wines should be served when they are young |
| red wine to a white wine. This method is not used | | | | and when they have been chilled to about 50 degrees |
| frequently anymore in the wine-making world except in | | | | F. Many people prefer to drink blush wines during |
| the Champagne region of France. | | | | warm spring and summer days because of blush |
| Rose | | | | wines' light, crisp taste. |
| Rose is the traditional blush wine. Probably originating | | | | |