Introduction to rosé wine
Rosé wine is undoubtedly the first wine in History. We have some representation in the form of paintings, depicting the harvest of grapes in Ancient Egypt. The study of these representations shows that oldest wines could only have a very light color (pink) as grapes were pressed by foot, and that the winemaker collected the juice to be fermented immediately. As there was no fermentation with the grapes themselves, it was impossible to get a deep red color. Thus, many representations (vases, mosaics, reliefs …) clearly show the common use of pink wine, whether in Egypt, Greece or Rome.
A simple definition of a rosé wine can be: A wine made from red grapes, following white wine vinification methods.
Rosé wine is quite interesting; it is usually fresh, fruity with aromatic notes and may be the ideal companion for many meals with friends or families. Its fresh and light aromas will be greatly appreciated in the summer.
It may have been the ugly duckling of the wines, but with the modernization of wine-making methods and the development of the global market. It can now be enjoyed in different forms, from sweet pink wines (usually from the New World) to other dry rosé like the ones produced in France , Spain or Italy. The best rosés are often from France (Loire Valley and Provence) and Spain (Navarre, Madrid, Catalonia).
Rosé, is NOT a mixture of red wine and wine with the exception of some wines of Champagne, where mixing is allowed.
How is rosé wine made? – 3 ways to make rosé wine
Bleeding
First the grapes are separated from the stalks and crushed into a tank for a short maceration between 8 and 24 hours. During that time, the skins of the grapes come to the surface of the juice. After this period, the deposit will “bleed” an operation that involves opening the valve on the bottom of the tank and allow the pink juice to flow by gravity. Next, the juice is subjected to the process of removing solids elements in suspension and, once clean, is fermented at a controlled temperature of 17-20 º C. Malolactic fermentation is avoided. In addition, at the end of alcoholic fermentation, sulfate is added to clarify and stabilize the wine.
As the juice is in contact with the skin of the grapes for a few hours, rosé wine that is produced through this method has a very pale color. Rosé wines achieved with the bleeding process usually have good body, are fruity and very fresh.
In Spain, rosé wines are renowned for their quality and are often created with this method, many of them show on their name the word “Lagrima“.
Note that most elite producers of pink Champagne method commonly use the bleeding method instead of mixing.
Direct pressing
Direct pressing is the method used for the production of white wines.
It consists of pressing the grapes until the juice obtained has the desired color. Once the right color is obtained, the juice is separated from the grapes.
The short maceration
This is the most common technique to create rosé wines. The skin of the grapes is left in contact with the juice until the winemaker is pleased with its color. They separate the juice from the skins and fermentation continues into another tank.
What grapes are used to make rosé wine?
Rosé wines are made from red grapes: Grenache is one of the best grapes used to make rosé wines but we can drink rosé wine made from grapes such as cabernet franc, merlot, syrah, the Pineau d’Aunis, pinot noir, gamay, Carignan, or Murviedre.
There is a grape with pink skin and flesh, the Poulsard, but is an exception. Rosé wines made with this variety are in the Jura region (France).
What is the temperature to enjoy a rosé wine?
According to the designation and conditions of sampling, (Interior or exterior, summer or winter), rosé wines should be enjoyed between 8 º C and 12 º C.
To conclude this post on rosé wines and their characteristics, we recall that in Provence (South of France), where a lot of rosé is produced, they have a saying for rosé wines: “Un petit rosé va bien avec tout” – A little rosé well with everything.