Types of Wine

Click on a wine to learn more

Barbera
Barolo
Bonarda
Bordeaux Blend (Red)
Cabernet Franc
Cabernet Sauvignon
Carignan
Chardonnay
Chenin Blanc
Gamay
Gewurztraminer
Grenache
Late Harvest Wine, Noble Rot
Malbec
Merlot
Montepulciano
Muscat
Nebbiolo
Petite Syrah, Petite Sirah
Pinot Blanc
Pinot Grigio
Pinot Noir
Pinotage
Riesling
Rose, Blush Wines
Sangiovese
Sauvignon Blanc
Semillon
Sparkling Dry Wine
Sparkling Sweet Wine
Syrah, Shiraz
Tempranillo
Viognier
Zinfandel

Rose, Blush Wines

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 rosé 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.

Suggested Foods

Aged/Sharp Cheese, Goat Cheese, Sheep Cheeses, Olives, Mushroom Dishes, Vegetable Salad, Breaded or Fried Fish, Meaty Fish, Breaded or Fried Poultry, Chicken/Turkey, Duck/Goose, Grilled Meats, Mushroom Sauces

Suggested Brands:

Binyamina	(Israel)	(Rose, Blush Wines)
Kedem	(United States)	()