Wanda Haynes-Certified Sommelier
Rosé is a dry pink wine made from red grapes. The color of a rosé depends on the grape varietal and the time the skins of the grape made contact. Colors can range from a pale coral to that of a Siam ruby. Expect to enjoy classic tastes of ripened strawberries, citrus, watermelon, and lively acidity. Fantastic during spring and summer months.
France is the largest producer of rosé, and the US follows a close second. Being produced in sparkling, still (non-sparkling), and dessert styles. The stunning romantic color adds glamor to many adult occasions.
Maceration is the most common method of production, maceration, involves using red grapes to make rosé. The red wine grapes are harvested, brought into the winery, and crushed to release their juices.
The crushed red grapes are then macerated, or soaked, for a limited period of time to allow the grape skins to influence the juice. This soak lasts anywhere from a few hours to 48 hours, depending on the style of rosé being produced.
Provence style rosé wines that are produced in this manner will be macerated for a short period – just enough time to achieve the pale pink hue of the wine.
Since a wine’s color is extracted from the grape skins, longer macerations mean darker rosé. This extended skin contact can also provide more texture and body to the wine. Once the skins have macerated to the winemaker’s preference, the juice is drained from the skins and fermented to make rosé.
Saignée
Directly translating to “bleeding”, the saignée (“san-yay”) method involves bleeding off some juice from a vat that will be used to make red wine.
This bled-off juice is then produced into rosé wine, with color and structure resulting from the limited skin contact at the start of the red wine production. The rest of the juice will continue on to make red wine.
Saignée method rosé wines are typically more complex and fuller-bodied than other styles.
Direct Press
This is another common method which used to produce rosé wine.
The grapes are harvested, brought to the winery, and pressed to extract the juices from the skins. Unlike the maceration technique, the juice is drained off the skins almost immediately.
This quick separation of skin and juice results in just enough color to make pink wine. Some winemakers may choose to blend in some red wine at the end to achieve their desired color.
Blending
As the name implies, this method involves adding a very small amount of red wine to white wine, resulting in pink wine.
This practice is commonly used to make rosé champagne (chardonnay + pinot noir+pinot meunier). Otherwise, blending is frowned upon in the wine industry.
Spring and summer are rosé glory days, due to the versatility. Pairs well with pulled barbeque pork, smoked wings, salmon, sushi, fresh fruit, and Mediterranean foods. There are dozens on the market, try a few to find your favorites.
