Rosé wine explained

Katie Couric
Global Anchor

By Kaye Foley

As summer comes to a close, it’s the perfect time to stop and taste the rosé.

Fun fact: Rosé is actually not made by mixing white and red wine, as some believe. In general, it’s created through a process called maceration, which involves crushing red grapes and letting the skins sit in the batch for a bit. These skins leave behind a pinkish hue that varies in color depending on how long they rest in the mix.

The historic French region of Provence is believed to be the birthplace of the rosy drink, over 2,000 years ago. Modern-day Provence continues the tradition. In fact, production is up by nearly a third, as are exports to the U.S.

But France doesn’t have a monopoly on the vacation libation. Rosé is made all over the world, including in the United States, though names may vary. In Spain, they enjoy a rosado, and in Italy it’s a rosato.

Unlike a fine red wine, rosé is generally best in its first year or two after bottling and comes at refreshingly reasonable prices. While many think of rosé as a summertime wine, it does pair well with food all year round. (How do you think Santa’s cheeks get so rosy?)

Although rosé had a little competition this year from the newest wine on the block, orange wine, blush is a color that won’t be going out of style anytime soon.

So the next time you raise your glass and cheers with a chilled glass of rosé, at least after watching this video you can say, “Now I get it.”