Rosé Wine is known for its elegant pink hue and is a symbol of sophistication. Its color can vary, depending on the grape varieties and winemaking techniques used, from an orange tint like onion skin or salmon, to a soft pink, or even a more intense color like redcurrant. These wines combine the delicacy of white wines with a touch of the character of red wines, acquiring some of their color and tannins, which significantly alters their flavor profile.
Light and fresh, with low alcohol content and a gentle taste, rosé wines are highly appreciated during the summer.
But how is rosé wine made?
Although there are no naturally pink grapes, there are four main methods for producing this type of wine:
Direct pressing – Red grapes, after being harvested, destemmed, and crushed, are gently and quickly pressed. During this process, the must (grape juice), which has already acquired some color, begins to ferment. Unlike the production process of red wine, the period of contact with the skins is short. The result is a light, fresh wine with a pale pink color.
Saignée – This method is a byproduct of red wine production. The grape skins remain in contact with the must for a period of 6 to 48 hours, depending on the desired color intensity. Then, the skins are removed, and the fermentation begins or continues, producing rosé wine. This method tends to produce wines with a more intense color, fuller body, and higher alcohol content.
Blending – This process involves mixing red wine with white wine, both already fermented, to produce rosé. However, it is a less common and riskier method, as there is less control over the final result.
Mixing red and white grapes – In this case, the grapes are mixed before fermentation. Although this method is rarely used due to the difficulty in controlling the final result, it allows for the creation of unique rosé wines.
Versatile and delicious with different dishes, rosé wine pairs perfectly with light meals such as salads, pasta, seafood, fish, cheeses, charcuterie boards, and white meats.
