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How to Make a Rosé

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There are 4 different ways to make a Rosé wine.

The Maceration Method

This is the most common method for producing Rosé wines.

In red wine making, the grapes are pressed and fermented together with their skins. When producing Rosé wines, the skins are removed before the juice gets too dark.

This method can make many styles of Rosé, depending on the grape variety and the length of skin contact.

For light Rosés the skin are removed after a few hours. For darker varieties, the skin are removed after a few days.

The Vin Gris Method

Vin Gris (Grey Wine) is when red grapes are used to make a Rosé.

With this method, the grapes are pressed and the skins are removed before fermentation, but because the grapes are red, the juice will have a pink color.

This method is popular for lighter grape varieties such as Pinot Noir.

The Saignée Method

The Saignée method is capable of producing some of the longest lasting Rosé wines.

This method is a by-product of red wine making, where some of the juice is bled off to leave a higher ratio of skin in the fermentation and produce a richer and bolder red wine. The removed juice (Saignée) is then fermented into Rosé.

Wines made from the Saignée method are typically much darker than Maceration Method wines and also much more savory.

Blendig Red and White

The method of blending white and red wines after fermentation is not allowed for PDO (Protected Designation of Origin) wines in Europe.

Some New World regions use this technique to make Rosés.

Rosé Types

Provence Rosés

The dominant grape in a Provence Rosé is Grenache (minimum 60%).

The main flavors are Strawberries, Watermelon, Grapefruit, Flowers, and fresh Herbs.

Provence Rosés are one of the most dry Rosé Wines in the world.

Pinot Noir Rosés

Pinot Noir Rosés are also dry and acidic, and share some of the flavors of Provence Rosés (Strawberries and Watermelon).

Pinot Noir Rosés are darker and earthier than Provence Rosés. They also lacks the Flower flavors of Provence Rosés.

Tempranillo Rosés

Tempranillo Rosados are Spicier than Provence and Pinot Noir Rosés. but share the same flavors of Strawberry and Watermelon.

Tempranillo Rosados have the same Floral flavors fond Provence Rosés, but in addition, Tempranillo Rosados have a Green pepper flavor.

White Zinfandels

White Zinfandel is typically Off-Dry (or Sweet) with good Acidity. It has tropical flavors like Melon, Pineapple, and Banana.

It can often taste a bit like Candy.

Merlot Rosés

Merlot Rosés can be quite similar to White Zinfandel.

They can taste Strawberry, Raspberry, Melon, and Candy.

Like White Zinfandel, it can be paired with Rich Food or Sour Food to contrast the sweetness with acidity.

Cabernet Sauvignon Rosés

Cabernet Sauvignon Rosés are bit darker than Tempranillo Rosés.

Most are crisp and acidic with flavors of Citrus, Leather, and Pepper.

These wines pair well with Seafood and Vegetables.

Sangiovese Rosés

Sangiovese Rosati have orange undertones.

The wines balances between dryness and fruit flavors.

Typical flavors are Cranberries, Raspberries, and Melon.

Syrah / Shiraz Rosés

Syrah Rosés are dark red.

Syrah is a tannic grape, that produces hearty Roséa.

Main flavors are Blueberry, Cherry, and Plum, with hints of Smoke and Spice.

This is a great Rosé with Tomato disches, and Stews that are both Savory and Sweet.

Tavel Rosés

Tavel is a region of the Rhône Valley dedicated to Rosés. The main grape is Grenache.

Tavel Rosés are very dark, full Bodied (with Tannins), and Spicy.

Tavel are Rosé Wines for red wine lovers, and it can stand up to meats and other strong flavors.

Cerasuolo d'Abruzzo Rosés

Cerasuolo d'Abruzzo Rosato is from the Italian Abruzzo region.

This ruby Rosato is made with the local grape Montepulciano d'Abruzzo.

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