National Rosé Day is June 11 and we’d like to share a little bit about the history of one of our favorite wines that we produce here at Adam Puchta Winery. Did you know that Tim Puchta created one of the first Dry Rosés in Missouri in 2005 from Norton grapes? Today, we make our Dry Rosé from Chambourcin grapes but we still love to sit on the deck and enjoy it with our winery family and guests. Keep reading for more information on the history of Rosé.
What is Rosé?
Rosé plays the line between red and white wine, sitting in a league of its own. Rosé (simply meaning pink in French) is usually made from red grapes that are pressed before fermentation to allow for less grape skin contact, producing a final wine with less color. Production methods vary around the world, including some very unique methods in different viticultural areas. Here at Adam Puchta, our Dry Rosé is made with Missouri-grown Chambourcin grapes that are pressed as quickly as possible after harvesting. This leaves us with a delightfully soft & delicate wine that has a full berry nose with a smooth, velvety mouth feel that lingers throughout with a subtle, spicy acidity.
Is this a new wine?
Rosé production began as early as winemaking began in Greece by using field blends of red and white grapes. Production methods have progressed significantly since then, but some wineries still do make rosé by mixing red and white wines to create a lighter style product.
How should I serve it?
Rosé wine, especially sparkling Rosé, should be served chilled. Rosé should be served between 46-57 degrees Fahrenheit when produced as a still (non-bubbly) wine and 40-50 degrees when sparkling. Traditionally, rosé will have more acidity than red wine so it is important to not let it get too cold as the acidity becomes more austere. Tim Puchta (the sixth-generation leader of Adam Puchta Winery) will even drink our Dry Rosé over ice since it gives the fruit notes a nice little pop.
When should I drink Rosé wine?
Rosé is known as “vin de soif” or “wine to quench thirst”. This means that it is a delicious wine to drink on a sweltering summer day or in the evening with a meal. It is an unfussy wine meant to be enjoyed on any occasion. While rosé is traditionally a spring/summer drink, here at Adam Puchta it is enjoyed year-round.
How should I pair it?
Rosé can be paired with a vast array of different foods based on the style and sweetness of your wine. Dry rosés that are light in body and dry pair great with chicken or fish. While heavier style rosés pair excellently with burgers and pork. Sweeter rosés can go excellently with spicy Thai food or even light desserts. Tim Puchta likes to serve our Dry Rosé with a baked ham during family holidays.
