The color of summer: rosé wine


When the garden and barbecue festivities are in high season in summer, the favorite color of many connoisseurs is rosé. Because in all its varieties, rosé wines fulfill the palates desires.


From salmon to grilled chicken it is a real treat to many lightly spicy dishes. Due to their special lightness, fruitiness and freshness, the German Rosés are the perfect summer wines, so it is no wonder that Rosé wine was already the favorite wine of the Sun King Louis XIV.

A growing number of consumers appreciate the Rosé. Every tenth wine bottle bought in Germany is pink. Incidentally, German producers are by far the market leader in their own country for rosé wine.

How is a rosé created?

Not every rosé wine is called "rosé". In Germany one also finds also the term "Weißherbst" on some rosé wine label. However, both terms are used synonymously, since they differ only insignificantly in the production. "Weißherbst" wines are produced purely from one individual grape variety that is displayed on the lable.

Common to both is that they are made from red wine grapes, but are processed as white wine grapes. Most red grapes contain bright fruit juice - the red dyes are in the berry skin.

For the preparation of rosé, the red berries are only lightly squeezed at first. This so-called mash is then allowed to rest a little to give the color pigments time to pass from the grape skin into the juice. Once the grape juice has reached the desired color intensity, the mash is pressed and the rose-colored must fermented into wine.

If the red grapes are pressed very gently without maceration, the "Blanc de Noir", which is more and more common, is created. It is indistinguishable from a white wine in color. However, the wines have a very special aroma. They combine the fullness of red wine with the freshness of a white wine.

Likewise, rosé wines are also bubbled, i.e. mixed with carbon dioxide and offered as tingling Secco. In addition, you can find them often to Winzersekt ennobled on many wine lists.

Rosé colored specialties

The Rotling - a special rose wine - is produced by the common pressing of red wine and white wine grapes. "Badisch Rotgold" is a special Rotling from Baden, which is prepared exclusively from Pinot Gris and Pinot Noir grapes. The Pinot Gris must have the higher share.

The "Schillerwein" is a traditional Rotling from the German wine growing region Württemberg. No special grape varieties are prescribed for its production. The "Schillerwein" probably did not get its name - as is often assumed - from the poet Friedrich von Schiller, who was born in Marbach in Swabia, but because of the dazzling color of the wine. The "Schieler", on the other hand, is a typical regional red wine ("Rotling") from Saxony.

Do not keep rosé wines too long

When drunk young, rosé and Weißherbst taste best, because in the first years the fruit aromas are the most evident. They are rarely intended for long-term storage, so they should not be kept for longer than one to two years. Like all wines, they should also be stored in a cool, dark place with the lowest possible temperature fluctuations.

Serve rosé wine cool - at about 9 - 11 ° C in summer

Rosé wines are wonderful companions at barbecue and garden or balcony parties. It should be noted that in summer, all wines taste better when served a few degrees cooler than in winter. The added wine also warms up within a very short time by up to three degrees Celsius. Therefore, it is wise to serve it a bit colder when pouring. A rosé wine or "Weißherbst" has the right drinking temperature at about 9 - 11 ° C in summer.

Rosé as partner for the punch

Every punch is as good as the wine and sparkling wine you use: Only good ingredients make a good punch. Rosé and Weißherbst are excellent partners for a fresh, fruity summer punch. For example, a Spätburgunder rosé (i.e. Pinot Noir) harmonises particularly well with strawberries in terms of taste and color.

Rosé is a great menu companion

Rosé and Weißherbst can be served as an appetizer for example with tapas or antipasti - or in their tingling variations. Chefs and Sommeliers also recommend various fish and grilled dishes. Typical of their nature is the low fruit acidity and tannin content. This is why many winelovers also like to enjoy rosé with Far Eastern food such as curries or Thai dishes. Furthermore, mild, semi-hard cheese such as Edam or young Gouda harmonize with delicate fresh and dry rose-colored wines.

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Nicht jeder roséfarbene Wein wird auch als „Rosé“ bezeichnet. Man findet ebenso häufig den Begriff „Weißherbst“, der von der Verarbeitung der roten Trauben wie beim Weißwein herrührt. Beim Weißherbst findet man immer eine Rebsortenangabe auf dem Etikett.

Durch ihre Leichtigkeit und Frische sind die deutschen Rosés nicht nur hervorragend als Sommerweine geeignet, sie sind zu jeder Saison die unkomplizierten Begleiter bei geselligen Anlässen.

Der Rotling – ein besonderer roséfarbener Wein – entsteht durch die gemeinsame Kelterung von Rotwein- und Weißweintrauben. Der „Schillerwein“ ist ein traditioneller Rotling aus dem Anbaugebiet Württemberg.