June 10th | Third Annual Rosé Day

June 10th | Third Annual Rosé Day

As we enter the warmer months, chilled bottles of rosé replace the buxom reds in our wine cabinets. We celebrate the third annual International Rosé Day. But what exactly is rosé, this wine so closely associated with sunshine and summertime?

A big misconception arises from the colour, which ranges from onion-skin orange to vibrant purple, depending on the varietal of grape used in its production. Rosé wine is not, in fact, created by mixing bottled red and white wines – an act that would no doubt shock and appal the wine community. Instead, it is elaborated using one of three primary techniques: maceration, saignée or blending.

The Maceration Method of Making Rosé

The maceration method is perhaps the most common and especially popular in the Languedoc-Roussillon and Provence regions of France, best known for their rosé wines. Grapes normally used to produce red wine (like Grenache, Syrah, Cinsault, Mourvedre, Tibouren, Cabernet Sauvignon and Carignan, for example, in Provence) are left to macerate in the juice for 2-24 hours instead of for the days (or even weeks) in the case of red wine production. During this process, the anthocyanins and tannins, which contribute to colour and flavour features of the wine, are released into the must from the skins, seeds and stems. The must receives some colour, flavour and antioxidants but, because of the shorter maceration period, significantly less than must bound to be finished as a red wine.

Saignée (Bleeding) Method of Making Rosé

This is a bit rarer, usually accounting for at most 10 percent of a winery’s production. In this method, the juice from the production of red wine is “bled off” from the must and stored into a new vat to produce rosé. The Saignée method has the advantage for winemakers of increasing profit through the creation of a second wine which can be finished and released on the market much earlier than the red wines. As this method is, in a way, a bit like an “afterthought,” it is often criticized as not resulting in “true rosés.”

Roses

Blending Method of Making Rosé

This method is more popular in the production of sparkling rosé wines, for example in the Champagne region. A bit of red wine (Pinot Noir, in Champagne) is added to vat of white wine (primarily Chardonnay, in Champagne) to make a blend of 95% white and 5% red.

A still rarer way to produce rosé is by pressing red wine grapes immediately, without any maceration time. This produces a wine very pale pink in colour, referred to as “vin gris.” This kind of rosé is a specialty of the Lorraine AOC, where it is made with Gamay grapes. Sometimes red wine is decolorized with charcoal, which absorbs colour compounds and phenolics (sometimes even too much!) in the wine.

Rosé in the Summertime

This style of wine has become especially popular to consume chilled in the summertime. Rosé is generally an easy-drinking wine, lower in tannins than red wines due to short maceration time. These wines range from bone-dry Provence varieties to medium-dry Cabernet Franc and Cabernet Sauvignon rosés of the Loire Valley to the sweet American White Zinfandel blushes. Rosé wines tend to pair especially well to summertime dishes, including Salade Nicoise (with tuna and anchovies), grilled and fried fish, lobster, quiche and grilled chicken. They tend to pair very well with warm-climate cuisines, including Mexican, Greek and Indian food.

This coming Rosé Day try lamb vindaloo or creamy chicken tikka masala with still or sparkling rosé!

Below our some of our recommendations for Rosé wines.

Chateau Fuisse : Saint-Veran Village 2014

Château Fuissé : Saint-Véran Village 2014

 

Château Fuissé : Saint-Véran Village 2014

Olivier Leflaive : Puligny-Montrachet 1er cru “Garennes” 2006

Olivier Leflaive : Puligny-Montrachet 1er cru "Garennes" 2006

 Olivier Leflaive : Puligny-Montrachet 1er cru “Garennes” 2006

Louis Latour : Meursault 1er cru “Charmes” 2009

Louis Latour : Meursault 1er cru "Charmes" 2009

 

Louis Latour : Meursault 1er cru “Charmes” 2009
Newsletter

Register online to receive the weekly Newsletter from the Millesima Blog in order to:


  • Take advantage of the latest exclusive articles on the wine sphere
  • Discover the backstage of the greatest estates in video
  • Receive alerts in preview concerning tasting sessions and events we organize

* indicates required

About Lili Kocsis

Leave a Reply

Your email address will not be published. Required fields are marked *

*

usaitalyfrenchGerman



Be admitted into the intimacy of fine wines


Register online to receive the free weekly Newsletter from the Millesima Blog in order to:

  • Take advantage of the latest exclusive articles on the wine sphere
  • Discover the backstage of the greatest estates in video
  • Receive alerts in preview concerning tasting sessions and events we organize

I have already subscribed to the newsletter



Be admitted into the intimacy of fine wines


Register online to receive the free weekly Newsletter from the Millesima Blog in order to:

  • Take advantage of the latest exclusive articles on the wine sphere
  • Discover the backstage of the greatest estates in video
  • Receive alerts in preview concerning tasting sessions and events we organize

I have already subscribed to the newsletter