Pinky Flavour: All you need to know about Rosé WineWritten by David MasifonPosted on 05 12, 2017
Red wines and white wines are about the most popular, but one wine spans the colourspace between both wines – the rosé wine.
Also known as pink wine, the rosé wine happens when red grapes are lightly crushed and left to macerate with their red skins for a little while.
The maceration takes anything from a few hours to a few days, after which the juice is strained out from the must and fermented in tanks.
The winemaker has complete control over the colour of the wine, and removes the red grape skins when the wine reaches the perfect color.
Although there are several common styles and grapes that are preferred for rosé, nearly any red wine grape (from Cabernet Sauvignon to Syrah) can be used to make rosé wine.
Unlike champagne or prosecco, Rosé isn’t from a specific grape or region; it’s just a genre of wine, like red or white. The biggest producers by volume are France, Spain (where it’s “rosado”), Italy (“rosato”), and the United States.
The Pink comes in flavours & shades too
The rosé wine also comes in specific flavours and shades that define each bottle, brand and the taste that follows it.
The primary flavours of rosé wine are red fruit, flowers, citrus, and melon, with a pleasant crunchy green flavor on the finish similar to celery or rhubarb.
Actually, the grapes used goes a long way to determine the flavour produced. For example a deeply-colored Italian Aglianico rosé produces a cherry and orange zest flavors, and the more pale Grenache rosé from Provence in France will throw up honeydew melon, lemon and celery flavours.
As for the shades, the longer the grapes’ skins are left sitting in the wine, the darker the color of the finished rosé. The deeper the shade, the more the wine becomes tannic like the red wine.
The shades of rosé include thr Pinot Noir, the Grenache, the Merlot and Malbec.
How Rosé Wines are made
Rosé wines are made in three common ways which include maceration, saignee, and blending method.
This involves allowing the red wine grapes are let to rest (macerate) in the juice for a period of time before the entire batch of juice is finished into a rosé wine. The maceration method is used in regions like Provence and Languedoc-Roussillon, France where rosé is apparentlyon the same level as red or white wine. It is probably the most common method of making rosé wine.
Saignée or “Bled” Method
The Saignée (“San-yay”) is when some of the juice is bled off and put into a new vat to make rosé. This method is very common in wine regions that make fine red wines such as Napa and Sonoma. Bleeding is done for the purpose of concentrating the wine’s intensity, but the method is rarely used and reportedly makes up only about 10% or less, of a winery’s production.
This method involves adding a little bit of red wine to a vat of white wine to make rosé. Just about 5% or so, of a red wine is enough to turn a white wine pink. Blending is quite uncommon,but is mostly applied in sparkling wine regions such as Champagne.