Roses, Rosados, Rosatos, or blush wines, contrary to popular opinion, can translate into serious wines. They are very versatile and can be paired with all types of food; it just depends on the grape they were produced with. As a rule of thumb, the more deeply colored the rose, the more robust and hearty the wine is. Pair accordingly!
The first is used when rosť wine is the primary product. Red-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically two or three days. The grapes are then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine making). The skins contain much of the strongly flavored tannin and other compounds, which leaves the taste more similar to a white wine. The longer that the skins are left in contact with the juice, the more intense the color of the final wine.