Rose or Blush Wine

A Rose' wine is a low alcohol type of wine. Flavors will range from the tart, acidic wines with little or no oak, to big fruity wines. Typically these wines are served very chilled and really go with a lot of different foods. This is because of their low alcohol content.

Blush wine
Blush wine is a pinkish wine that is made from the red grapes whose skins are removed before the fermentation process begins. also known as rosé wine, its color varies from light pink to orange tinges until purple at times depending upon the wine making techniques and the variety of grapes used.
The name “blush wine” is  mainly used in north America and has replaced the term rosé almost completely and now its considered almost passé.

The term “blush” is fairly used to encompass not only the wines which are rose pink in color but a whole wide range of shades from pink to pale orange and sometimes to light purple red.
These wines range from sweet to dry to light and medium bodied wine.
History
In 1970;s there came a time when the availability of white wine fell extremely short as opposed to its demand .so many wine makers tried experimenting by making wines from red varieties with minimal skin contacts during wine making process thus trying to produces light colored wines. once it so happened in 1975 that while making white zinfandel the process suffered from stuck fermentation wherein the yeast dies before the process completes. when winemaker Bob Trinchero tasted this wine after a few days he preferred selling this blush wine, which he named as rose wine.

Synonyms
• Blush wine
• Rose
• Rose wine
In Australia the term “blush” was used mainly to cash in on the newly discovered some link between the genetic code of zinfandel and primitive style..
The blush wine is characterized by sweet taste with residual sugar of 2.5%.
The grapes are firstly crushed and for a short time the skins are allowed to remain in contact with the crushed juice. Then later the skin is discarded by pressing the grapes. this is done because the skin contains strong tannin flavorings. If the skin is left in contact for a long time then the color of the wine grows more intense.
these wines should be served chilled not icy .they are a great with a variety of light flavored platter.