Learning to love rosé

Almost all rosés, though pressed from red grapes, get processed like whites. They’re generally separated from the skins quickly and fermented as pure juice, usually at cool temperatures – like whites – to enhance fruitiness. Very few are aged in barrel, so there’s no vanilla or astringent character to the wine, and most good ones are dry. The colour is just a stain, owing to very brief contact with the pigment-bearing skins, usually a matter of hours.

(The Globe and Mail)