BLUSH ROSÉ WINES

The homeland of blush rosé wines is California. Practically all of these wines come from there.

They are delicate, aromatic and off dry – from semi-dry to semi sweet.

The expression “blush” was born at the time when a new wine was born in Napa Valley: the White Zinfandel. At that time rosé wines, especially in US were regarded as wines of poor quality and though less popular than traditional heavy weight reds and whites. Zinfandel winemakers did not want, from marketing point of view, to apply the name of “rosé”, and instead they named the new wine after its grape variety (zinfandel). In order to avoid by all means the name of “rose”, the expression of “blush” wines was introduced.

Blush wines always contain more or less of sweetness, typically to the New World’s these wines provide intensive aromas and low level of acidity. However, contrary to other warm climate wines, they offer relatively low alcohol content (9,5-11,5 %).
The scale of production allows to keep the price at the very low level (see: Andre by Gallo). Rather than being made by blending red and white wine, or by crushing grapes before the color has time to leech into the wine, White Zinfandel is the result of a practice in the production of Zinfandel known as bleeding. When bleeding a red Zinfandel, winemakers often take away an ample quantity of liquid so that the resulting wine is stronger and more concentrated – this lighter, less tannic remainder is then packaged and sold as a wine in its own right: White Zinfandel.