An alcoholic beverage made from grapes, fermented without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide. Different varieties of grapes and strains of yeasts produce different styles of wine.
Wine has been produced for thousands of years. The earliest known traces of wine are from China (c. 7000 BC), Georgia (c. 6000 BC), and Iran (c. 5000 BC). The earliest known winery is the 6,100-year-old Areni-1 winery Armenia. Wine reached the Balkans by 4500 BC and was consumed and celebrated in ancient Greece, Thrace and Rome. Throughout history, wine has been consumed for its intoxicating effects.
A rosé wine incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The pink color can range from a pale orange to a vivid near-purple, depending on the varietals used and wine-making techniques. There are three primary ways to produce rosé wine: skin contact (allowing dark grape skins to stain the wort), saignée (removing juice from the must early in fermentation and continuing fermentation of the juice separately), and blending (uncommon and discouraged in most wine growing regions). Rosé wines can be made still, semi-sparkling, or sparkling, with a wide range of sweetness levels from dry Provençal rosé to sweet White Zinfandels and blushes. Rosé wines are made from a wide variety of grapes all over the world.