Lifting my head, I feel the sunlight in my eyes; spring has sprung and so finally have the days of rosé arisen. Pink juice is undeniably hip these days, yet rosé is an often-misunderstood category in the wine realm. One of the main culprits of this confusion stems from the introduction of White Zinfandel in the 1970s. Created from a world-class red grape; White Zin was not only created by accident, but it is also why consumers often think pink equals sugar laden plonk. This is rarely the case for most rosés which are fermented to dryness (no residual sugar remaining). They offer subtle, red fruit flavors while providing the refreshing qualities found in white wine. Rosé is not only made around the globe, but also produced by several different methods, which is one of the reasons the rosé rainbow can be so visually varied from pale salmon to intense magenta.
Rosés made using the direct press method are the most common. In this process red grapes are harvested and placed in a grape press immediately after harvest. The grapes are slowly pressed to release their white juice while the contact with the skin draws out color. The typical result is a pale rosé with a light texture and delicate flavor. This method is preferred in the famous wine region of Provence, France.
“Saignée” (French for “bleeding”) is a method which produces deeply hued rosé by starting to make red wine but stopping the process before the wine is “fully” red. The slurry of skins and juice is macerated for 8-24 hours. After this maceration period, some, if not all, of the fuchsia pink juice is bled from the tank. It is then fermented into a densely pigmented and flavor saturated creation. If a winemaker opts to remove only a portion of the pink wine, the remainder within the vat results in an intensely flavored red, post rosé production. The saignée method, while not widely used, is utilized around the globe but is most famously created in Tavel, France.
Vin Gris means “gray wine” in French. This method of making rosé refers to making wine that is almost white. This process uses the maceration method but shortens the time grapes sit soaking in their skins. This juice bath is usually over within a few hours. Although faint in color, these wines can offer a hauntingly aromatic profile.
No Way Rosé!
1. First documented roughly around 7000 BCE, Rosé predates white and red wine
2. Rosés can be made from dry to sweet; still, semi-sparkling or fully sparkling.
3. Due to its lighter flavor profile, higher acidity, and mineral driven backbone, rosé is one of the most versatile food wines.
4. Rosé is generally less expensive than other wines due to the lower production costs and lack of aging.
5. June 22nd is International Rosé Day. Mark your calendar to celebrate.
At JP’s Wine and Spirits, we offer a wide array of rosés from around the world. Whether you are unfamiliar with these delicious delights or are a seasoned fan of the pink, we would love to find the perfect bouquet of rosé for you.
By Brian Henderson, CSW, FWS, Advanced Sommelier, JP's Wine & Spirits
