Oak, especially new oak, can add intense flavours (coconut, vanilla, clove spice) and tannins to a wine, which if used unskilfully, could undesirably mask the fruit.
Pinot Noir is a thin-skinned red grape, capable of producing light-coloured red wines that often feature attractive red fruit flavours, soft tannins and a hint of sweetness.
Rosé is, quite simply, a wine that only has a splash of red colour, and appears to be pink.
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The colour of Rosé can range from pale orange to vibrant pink, depending on the method used to make them.
Arguably the finest white variety from the Valais region of Switzerland, first mentioned in 1602.
Generally speaking, rosé wines can be made from any red grapes. The most popular rosés, however, are made from the following grape varieties.
With its soft, fruity taste, easy-to-drink and lightweight character, as well as its attractive berry-like aromas, rosé can match perfectly with various styles of food.
The dark-skinned Mavrotgrano, meaning ‘black crisp’, was once almost extinct and now occupying just 2% of the vineyard area on the Greek island of Santorini.