Rosé season is upon us! The sun is out, we’re putting our winter coats away, and we’re breaking out the ice bucket and ice cold rosé! This upcoming Saturday is National Rosé Day. Time to enjoy a delicious glass of rosé!
Rosé has become vastly popular in the past 15 years. Originally disliked due to higher sugar levels and misunderstandings of the drink, it has come quite a long way to now becoming one of the most preferred styles of wine.
There are three main ways that rosé is made; Direct press, short-term maceration, Saignée (bleeding off) and blending. Let’s talk about them.
This is extremely similar to how white wine is produced. When the grapes are in the vineyard, these grapes are more often than not produced specifically for rosé. They’re farmed in such a way that they provide the proper yields, acid and sugar levels. Once the grapes ripen to the correct level, they are harvested and put into a press. The press will then squeeze the juice out of the grapes, leaving the skins and seeds behind. This will result in a lighter concentration of color of the juice that will become wine. With additions of specific yeast, this may lighten the color even more. This results in a very soft style of rosé; making it easy to drink and relatively linear in flavor and composition.
Often, this style is used when winemakers wish to extract a little more color and flavor for the wine. After harvest, grapes will go into a press, vat or tank where the juice is pressed with the skins. The most important factor about this type of rosé is the length of time on the skins. This can be anywhere from one hour to two days or more. The longer on the skins, the more “red wine characteristics” like darker color, stronger tannins and more berry-like flavors. This results in a darker style of rosé with more complexity in the wine.
Saignée is the French term for bleeding off. This results in both a red and a rosé wine. When a red wine is picked at a higher concentration level of sugar, it results in higher potential alcohol and stronger flavors. So, some wineries use this to their advantage and bleed some of the wine to turn into a richer style of rosé. This leaves less juice macerating on the skins, creating a big and concentrated red wine. This may actually be the perfect rosé for the “I only drink red wine” drinkers!
Blending is a specific style of rosé making only allowed in certain regions around the world, namely Champagne, Côtes de Provence and Prosecco. This is literally blending red white with white wine to create rosé.
This is the least common practice world wide, although this is how most people think rosé is made! Now you’ll be able to share with your friends that they’re wrong after reading this article!
All of these styles can be found in your local grocery store, wine shop and more!
Now that you know a little about rosé styles, we wanted to share with you some of our favorite rosés from last year’s Wine Competition…
Bright and fresh with notes of strawberry, watermelon, jasmin and cherry blossom!
Louis Jadot,Coteaux Bourguignons Rosé 2020
Refreshing and fruity with notes of citrus, peach and strawberry.
C’est La Vie Syrah-Grenache Rosé, Vin de Pays 2020
Beautiful notes of strawberry, raspberry and white peach with a touch of grapefruit.
Light red berry and floral notes with a deliciously mineral finish.
We hope you enjoy National Rosé Day on June 11th and drink responsibly! Check out more of the Millennial Competition award winning rosés here!
Written By Amanda Greenbaum