RANGING in colour from shocking pink to salmon and pale onion, Rosé can be made by blending red and white grapes, but mostly it’s made from red grapes whose skins are left on the must during fermentation – the juice is run off the skins soon after pressing and treated the same way as white wine, ranging from dry to sweet, and not fogetting the sparkling versions. In South Africa, it’s a category where track records are still in the making as more and more of the leading producers try their hand with wines that for many years were few in number, mainly sweet and often an after-thought or a way of dealing with left-overs. Today there are numerous cellars where Rosés have become integral to the portfolio, including some which stand out from the hundreds of quaffers as drinks of interest even to serious wine lovers.
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