To welcome the warmer weather, we’re going to Rosé ALL May!
This fun pink drink is made around the world and from so many different grapes, but have you ever wondered how rosé is made? If you think it’s simply blending red and white wine together – think again (unless you’re in Champagne)!
Rosé is made from black grapes (we Americans would say red grapes 😋 ) and is different from red wine because the juice is in contact skin for a far shorter time than in red wine production – anywhere from a few hours to a few days. There are a few different methods for producing rosé:
- Direct press – the grapes are crushed and pressed without additional contact between the grape skin and the juice (like in white wine production), so there is little color from the skins that makes it’s way into the final wine.
- Drawing off – the juice macerates with the skins for a short time, much shorter than red wine production, and then the whole batch is finished as a rosé wine. This is the most common method.
- Saignée or Bleeding – when making red wine, some of the juice is “bled” off or separated to finish as rosé, while the rest continues to macerate and is finished as red wine. This method is used to make rosé and to concentrate the flavor of the red wine.
- Blending – OK, blending red and white wine is an approved method for making rosé, but mainly in areas producing sparkling wine (very uncommon in still rosé production). In Champagne, it is the only approved method.
Enjoy rosé slightly less chilled than white wine (more fruit and tannin than a white wine) – like the low 50Fs. A general rule is the lighter the rosé, the more chilled it should be.
And don’t judge rosé by its color – darker rosé does not equal sweet! The darker color is an indicator of longer skin contact, so darker roses generally have more fruit and body.
DRINK PINK WITH US AT THIS MONTH’S TASTINGS: