SIP & SWIRL: Warmer weather forecasts rosé days ahead | Bakersfield Life

It’s warming up. My peach tree is breaking out in salmon colored blossoms. It reminds me of enjoying a glass of rosé with friends, something I hope to do soon. Rosé has come a long way since the days that some California wineries combined leftover red and white wine and marketed it as such.

Whether the grapes are grown exclusively or some red wine juice is bled off early, a process known as the “saignee method,” the core of rosé production is minimal maceration, or limited contact with skins resulting in lighter color and softer flavors.