ROSÉ ALL DAY
The genesis of rosé winemaking can be traced back to the Greeks who reputedly diluted their red wines as a display of civility, though these first Greek rosés were more likely just the result of short and undiscerning red grape macerations. In the 6th century BCE the Greeks planted the area around Marseille with red and white varieties that were made into rosé that quickly became known throughout the Mediterranean, and eventually the world. Today, rosé wine has an almost infinite range of flavor possibilities, given the wide range of climates, grape varieties, winemaking methods, maceration times, and numerous other factors, involved in its production.
FLAVORS
On the light and dry end of the stylistic range, Provençal rosé tends toward aromas and flavors of flower petals, rose water, blood orange, fresh raspberry, red currant, strawberry, and nuances of dried herbs and minerals, often with a pink or pale salmon hue. Another important style is made in the rosé-only appellation of Tavel in France’s southern Rhône valley. These dry wines are dominated by Grenache, with Syrah and Clairette in supporting roles; the relatively long maceration times yield bold and tannic rosés with deep orange-pink-red hues, and aromas and flavors of floral pastille, red cherry, ripe strawberry, and notes of lavender, smoke, and white pepper. Rosé of Pinot Noir is popular in numerous regions, usually providing the smooth texture and subtle red-fruited freshness of the variety, with a relatively pale hue. Numerous other renditions of rosé are produced throughout the world, from bone dry to sweet, and pale to nearly opaque; the best versions express their origin and grape varieties while still retaining the exciting freshness that makes rosé so versatile, food-friendly, and captivating to today’s wine consumer.
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WINEMAKING: 3 MAIN METHODS
Direct Press Method: Grapes are picked early for the production of rosé wine, often crushed as whole clusters, and then gently pressed. The skins are left in contact with the juice very briefly until the desired level of color is imparted, then the juice is moved to a tank and essentially fermented as a white wine. This method produces the traditional pale pink wines of Provence. Some winemakers will allow a variable extended period of maceration and call it ‘limited skin maceration method,’ but it’s basically an extension of direct press method.
Saignée Method: (pronounced sahn-YAY) Saignée means “bleeding” in French. This method is a by-product of red wine production. After fully ripe grapes picked for red wine production are crushed, the skins stay in contact with the juice for a few hours to a few days. Once the juice has reached its desired color (almost always a darker hue than that achieved via Direct Press Method) a small percentage of the juice is ‘bled’ off (often less than 10%) and fermented essentially as a white wine to produce rosé. The skins stay in contact with the juice that was not ‘bled’ off and the process of maceration continues, now with a higher skin-to-juice ratio, and red wine production continues to take place. This process is popular because it intensifies a red wine and provides a separate rosé product that can be released to market quickly.
Blending Method: This method simply involves adding small amounts of finished red wine to white wine in order to make rosé wine. It is illegal to use this method in the production of PDO wines in Europe (besides in the production of Champagne). This method is used widely in the New World, and the resulting wines can range in style from light to heavy and dry to sweet, with various hues and color depths.
Saignée Method: (pronounced sahn-YAY) Saignée means “bleeding” in French. This method is a by-product of red wine production. After fully ripe grapes picked for red wine production are crushed, the skins stay in contact with the juice for a few hours to a few days. Once the juice has reached its desired color (almost always a darker hue than that achieved via Direct Press Method) a small percentage of the juice is ‘bled’ off (often less than 10%) and fermented essentially as a white wine to produce rosé. The skins stay in contact with the juice that was not ‘bled’ off and the process of maceration continues, now with a higher skin-to-juice ratio, and red wine production continues to take place. This process is popular because it intensifies a red wine and provides a separate rosé product that can be released to market quickly.
Blending Method: This method simply involves adding small amounts of finished red wine to white wine in order to make rosé wine. It is illegal to use this method in the production of PDO wines in Europe (besides in the production of Champagne). This method is used widely in the New World, and the resulting wines can range in style from light to heavy and dry to sweet, with various hues and color depths.
FOOD & WINE
Discover what the world’s best sommeliers already know – rosé is the ultimate choice when it comes to food and wine pairing! The recent surge in rosé consumption is due in large part to its unsurpassed range of flavors and styles, its ability to be enjoyed at a range of temperatures, its generally affordable price point, and its supreme versatility with food! When in doubt, rosé will work it out! Dry and Light styles (Provence, Loire, Burgundy) are excellent with raw seafood, sushi, fresh goat cheese, summer salads with fruit, and light pastas with lemon. Dry and Medium-Bodied styles (Southern France, Bdx, Spain, etc.) hum right along with Niçoise salad, chicken and shrimp paella, olive tapenade, grilled chicken, and grilled lamb. Fruity and Full-Bodied styles (California, AUS, Chile, etc.) work beautifully with ripe orchard fruit, seared salmon, roast duck, ham sandwiches, pork roast, and glazed ham, while Off-Dry and Semi-Sweet styles (Rosé d’Anjou, White Zin, etc.) are magic with mild curries, jerk chicken, Mexican food, spicy Asian dishes, and berry-based desserts! As you can seem, the versatility of rosé is unsurpassed in the world of wine, making it the safe and sensible choice with almost any meal.
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PROVENCE
Pink wine from Provence is the archetypal style of rosé in the world. The classic, light, dry, pale salmon–colored Provençal style is made via Direct Press Method and usually incorporates a combination of Carignan, Grenache, Cinsault, Syrah, and occasionally Rolle (Vermentino), Tibouren (a local rarity that most often contributes herbal nuances), and a few other varieties. Today, one in ten bottles of wine sold worldwide is rosé, three in ten bottles of rosé sold are French, Provence accounts for about half of French rosé production, rosé accounts for nearly 90% of Provence’s wine production, and the US is the top export market for Provençal rosé!
