Rosé wine is made by incorporating some of the color from the black-grape skins, but not enough to qualify it as a red wine. The pink hue can range from a pale "onion-skin" orange to a vivid near-purple, depending on the varietals used and winemaking techniques. Rosé wines can be made still, semi-sparkling or sparkling and with a wide range of sweetness levels from highly dry French Provençal rosé to sweeter Zinfandels and blushes.
There are three major ways to produce rosé wine: skin contact, blending and saignée.
When rosé wine is the main product, it is typically produced with the skin contact method. Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically one to three days. The must is then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine making). The longer that the skins are left in contact with the juice, the more intense the color of the final wine.
Blending is the simple mixing of red wine to a white to impart color, and is uncommon. This method is discouraged in most wine growing regions, especially in France, where it is forbidden by law, except for Champagne. Even in Champagne, several high-end producers do not use this method but rather the saignée method.
Finally the Saignée method is used by producers that make both rosé and red wines. The winemaker imparts more tannin and color into the red wine by removing some of the pink juice from the must at an early stage. The red wine remaining in the vats is intensified as a result because the volume of juice on the must is reduced. The removed pink juice is fermented separately to produce rosé.
The Gran Verano Rosado Carmenere has a pink colour with brilliant tones. Its prominent aromas are cherries and spice. In the mouth it is soft and well balanced and refreshing to the palate.
Rose petal-coloured, clear, brilliant and clean, this Apaltagua
Carmenere Rosé has perfumed aromas of tart red fruit, such as
raspberry. With floral notes such as rose, as well as hints of citrus,
there is a touch of light balsamic and subtle spice. In the mouth it
is fresh and dry, with a medium body and a long finish.
This wine is a brilliant strawberry pink colour. There is a beautiful fresh
fruit aroma with floral hints. It is lengthy, very fruity and lingering on
the palate. The finish is pleasant and subtle.
Good fruit concentration on palate with nice mineral notes. Good weight and acidic balance. A great accompaniment to Risotto, pasta, white meats and seafood. Serving temperature 13°C
A magnificent wine of pleasure, the aromatic harmony of
Grenache and Cinsault offers some notes of peach and
candied orange. The mouth is fresh and round.
Precise and delicate with notes of flowers and melon. In the mouth it is powerful and well balanced, with notes of citrus and red fruits, underlined by a pleasant minerality. A clean finish.
Pale Salmon pink in colour with a good, intense, fruity and aromatic nose. In the mouth the attack is soft and the mid-palate is round with just enough firmness. Aromas of caramel and liquorice give it a vinous character. Nice finish with hints of grapefruit and blood orange.
Lovely light pink salmony hues with red fruit and rose aromas on the nose. This elegant fruity wine shows good balance, smoothness and lovely long lasting aromas. Ideal as an aperitif or paired with starters.
Follow @drinkABFW Anthony Byrne Fine Wines Ltd. Registered in England and Wales with company number 01713692.
Registered office: Ramsey Business Park, Stocking Fen Road, Ramsey, Cambridgeshire, PE26 2UR.
