Tanya Green of Wine 661 on Blush Wines

Blush wines have been making a comeback for some time and they’re better than ever! Gone are the days of super-sweet pink wines that we remember from the “white zin” days. Now blush wines are off-dry and are being made from some really interesting grapes. Ever seen a blush Cabernet Sauvignon, Cab Franc, Malbec or Pinot Noir? They DO exist and they’re great Summer wines! They’re light and crisp, go with lots of different foods and even manage to satisfy the most discriminating wine drinkers.

Since all blush wines come from red grapes, you might be wondering how wine-makers achieve that gorgeous rose color. The answer lies in the maceration process. Much of a wine’s character comes from the grape skins, not the juice as many people believe. To lighten things up, wine-makers simply remove the grape skins earlier than they would if they were making a full-bodied, red wine. Removing the skins after a few hours [or days] creates a wine that’s light, refreshing and perfect for Summer!

At Wine 661, I serve a blush Tempranillo by the glass and it’s a huge hit! I also carry an inexpensive blush Grenache from Spain (or Garnacha as they call it in Spain) and I can hardly keep it on the shelves. At a mere $19.99 per bottle, it’s a steal! I have a blush Pinot Noir from the Coppola family of wines and it’s absolutely gorgeous! Pale pink, fruity but not sweet, lots of character and it comes in a stunning bottle!

If you haven’t tried any blush or rose wines in the past few years, give them another shot! They have a long way to go to repair the damage that “white zin” did to blush wines but if you’re adventurous enough to revisit them, you’ll be rewarded with an amazing wine experience!

Cheers!