Nothing says summer like popping open a bottle of chilled, dry rosé. Produced with black grape varieties, rosé wines offer a plethora of fruit-driven flavors and styles, revealing incredible versatility. Effortlessly paired with grilled vegetables, roast chicken, or a simple green salad, rosés range from pale, delicate summer sippers, to deeply hued, elegant wines.

Rosé wine production introduces an extended skin contact maceration prior to fermentation. The longer the maceration process, where color compounds from black grapes are incorporated into the juice, the deeper color of wine can be achieved. This crucial step ultimately shapes both the color, which can range from pink to rhubarb, and the structure, integrating fine tannins into the wine.

After removing the grape skins, the juice finishes fermentation, and is then matured in stainless steel, concrete, or older oak barrels. These neutral vessels serve to retain the primary fruit character, thus avoiding any influence from new oak.

Typical flavors of rosé include strawberry, lilacs, watermelon, and red currant. Although most rosés are not meant for cellaring, certain examples, like those from Jan Stávek, are intended for a longer maturation in bottle, gaining complexity and concentration over time.

Indulge in a rosé from these fantastic Moravian producers: J. Stávek, Bukovsky, Válka, Fabig, Nepraš, Špalek, Nové Vinařství.

Arielle DeSoucey
www.civilwines.com