Rosé wine production
Rosé wine has a somewhat complex production process. It requires skill and finesse to avoid bad results.
There are various different ways to make them. It involves the vinification of red or red and white grapes and production is characterised by the fact that fermentation takes place entirely or partially without the grape solids. This is why they are generally vinified in the same way as whites.
Good rosés are mostly made using one grape variety. However, there are now many rosés made with a coupage of different strains. Some of the most common varieties used are Garnacha Tinta, Gamay and Bobal. As well as Mencia and Pinot Noir.
Firstly there are the direct pressed rosés made with red grapes or a mixture of red grapes and white grapes. This technique results in the highest quality. The colour in this type of rosé develops during maceration as the must is in contact with the skins when pressed.
Then there is the “bleeding” method. This involves making the wine as if it were red and as the must is in the tank with the skins, it is left to macerate until it reaches the desired colour and then the part that will become rosé is bled from the tank. Using this method, the producer firstly creates a rosé with the desired colour as well as a “double-skins” red with more colour and structure because it has been vinified with a higher proportion of skins than normal.
There are also the so-called Clarete wines, which are rosé wines resulting from the mixture of white and red wine or co-fermentation of both colours. Claretes have traditionally been very common in Spain but are not so popular today.
History of rosé wine
Rosé wine as we know it may originate from the time of the Romans in Provence and Languedoc-Roussillon, France, although the Greeks used to make rosé by mixing red and white grapes and diluting with water to lower the intensity. There are many Greek legends about undiluted wine driving drinkers crazy because it was too alcoholic.
Over the years, each area has created its own style of rosé wine. For example, in the south of France, rosés made with Garnacha Tinta, Carignan and Syrah tend to be dry with very little colour and have floral and fruit aromas.
Whereas in Bordeaux, rosé made with Cabernet Sauvignon and Merlot are generally more intense and structured than the former and even have hints of red wine.
Finally, there are the rosés from further north, from the Loire Valley. Because they come from a more northern latitude these rosé wines are much drier and fresher than those from further south. They are usually more citrus than floral.
To finish, it is also worth saying that the first sparkling wines and the first Champagne were also rosé. Nowadays, pink Champagne tends to be more expensive than white.
Rosé wine classification
Rosé wines, like other wines, can be classified by their residual sugar, and can be:
-Dry: when they contain < 5 gr / l of residual sugar.
-Off-dry: when they contain 5 to 15 gr / l of residual sugar.
-Semi-dry: when they contain 15 to 30 gr / l of residual sugar .
-Semi-sweet: when they contain 30 to 50 gr / l of residual sugar.
-Sweet: when they contain > 50 gr / l of residual sugar.
They can also be classified by the time they spend macerating with the skins, so by colour intensity, from pale to more intense.
Leading producers of rosé wines
We have seen that rosés came from Provence. However, there are now many different rosés, from fresh and fruity to more full-bodied and aged.
From La Rioja, Spain, there is Viña Tondonia, l Muga and Viña Real. In Navarra, Monjardín, Viña Zorzal and Gran Feudo. Then in Penedès, there is Jean Leon, Can Sumoi and Gramona. Even Mallorca produces some good rosés, like the Moteur Pistache Rosé from 4 Kilos winery.
In France, most rosé producers are concentrated in the south. In Provence, some of the best-known wineries are Clos Cibonne, Miraval, Domaines Ott and Domaine d'Eole and from the Rhône Valley, there is Domaine de La Janasse, Domaines Paul Jaboulet Aîné and M. Chapoutier.
Finally, from Italy, it is worth highlighting Cascina degli Ulivi from the Piedmont region, Le Coste in Lazio and Tenuta Rapitala from Sicily.
Rosé wine tasting and pairing
Rosé wines come in many different types. From fresh, subtle and light, fruity and sweet, to more complex or concentrated and structured. This makes them very gastronomic wines that are good table companions, pairing perfectly with the vast majority of dishes.
They also tend to be more acidic and smooth than red wines. Their acidity and aromas make them refreshing wines, so they can also be enjoyed before meals.
Rosé is a versatile wine. It can accompany cold meats, soft cheeses and smoked meats without stealing the limelight. The fruitiest wines are also great with all types of seafood and if they have a more vegetal or dry edge, a good fish dish would be a great accompaniment. They also pair perfectly with pasta and rice and even with many desserts.
What about you? Do you like the more intense or subtle and delicate rosé wines? Have you already found your favourite rosé?
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