More and more winelovers are now ‘thinking pink, and it’s easy to see why. Rosé winemaking is on a high, as producers aim to capture fresh fruit with added complexity. From the subtlety of Sancerre to ripe Rioja, Italian elegance to the refreshing fruitbombs of the New World.
Rose is one of summer’s classic beverages, a refreshing wine with a note of raspberries and a color that can range from flush pink to a red so deep it’s almost purple. While American roses are sweet, their European counterparts veer towards dryness. This wine can be made either from red grapes or white grapes, but except in the case of Champagne Rosé, roses are not made by blending red and white grapes. The wine is sometimes dismissed by serious wine enthusiasts because it doesn’t age well.
Rose is produced through one of two methods:
Pale rose wines, sometimes called gray, are made from grapes that are pressed as soon as they are picked and left in contact with the skins, seeds and grape stems for a brief period of time, a process called maceration. This method is called “skin contact.” After one to three days, the skins are removed leaving a wine that is similar to white wine in many ways.
In the second method, called “Saignée” or “bleeding the vats,” roses are actually a byproduct of producing another kind of wine. Some of the pink juice is removed before fermentation begins, thus concentrating the must involved in the maceration process. When the must is concentrated still further, the second sample becomes rose while the remaining must in the vat goes into blending a different kind of wine.
Roses count for over eight percent of all wine production worldwide, and are made in every wine producing country in the world. France is the world’s leading producer, followed closely by Italy and Spain. The wine is also made in the United States. American roses are sweeter and fruitier in flavor and darker in color than European versions of the wine.
Rose is produced through one of two methods:
Pale rose wines, sometimes called gray, are made from grapes that are pressed as soon as they are picked and left in contact with the skins, seeds and grape stems for a brief period of time, a process called maceration. This method is called “skin contact.” After one to three days, the skins are removed leaving a wine that is similar to white wine in many ways.
In the second method, called “Saignée” or “bleeding the vats,” roses are actually a byproduct of producing another kind of wine. Some of the pink juice is removed before fermentation begins, thus concentrating the must involved in the maceration process. When the must is concentrated still further, the second sample becomes rose while the remaining must in the vat goes into blending a different kind of wine.
Roses count for over eight percent of all wine production worldwide, and are made in every wine producing country in the world. France is the world’s leading producer, followed closely by Italy and Spain. The wine is also made in the United States. American roses are sweeter and fruitier in flavor and darker in color than European versions of the wine.
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