The colour of Rosé can range from pale orange to vibrant pink, depending on the method used to make them.
Responsible for the blush wine craze of the late 1980s, Zinfandel is a near-native grape of California, where at its best, it produces powerfully-constructed, brambly, spicy reds for the most part best drunk young or relatively young.
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.
‘Bull’s eye’, the literal meaning of Öküzgözü, is a key Turkish variety well suited to the growing demand for lighter, more refreshing, characterful reds, best when any oak influence is a sleight of hand.
This old, dark-skinned variety, a grandparent of Carmenère, goes by many names (Braucol, Fer Servadou, Hère, Mansois, Pinenc) and is most commonly associated with southwest France and appellations such as Marcillac, Gaillac, Madiran and
Happy Chinese New Year! What's the zodiac symbol of these famous wine people? The new DecanterChina.com launches today, with a mobile-optimised redesign, a brand new Wine Reviews section and several new features tailored to the needs of Chinese wine lovers.
Delving through the archives, publishing director Sarah Kemp describes the stories behind the early years of Decanter.