Rosé wine has captured the hearts of many wine lovers around the world with its refreshing taste and beautiful shades of pink from pale salmon to bubblegum. Rosé is a versatile wine which has found a place on beach blankets, quaint cafés, and on fine wine lists around the world. It is not just for summer sipping, rosé is enjoyed year-round and has a reputation for pairing with a wide range of dishes.
In this article, we’ll look at the three methods used to make rosé wine, as well as some of the main grapes used around the world that bring this beloved pink drink to life. You’ll discover the main points of the processes involved, and the current two top methods winemakers use to achieve the perfect colour and flavour. Whether you’re a wine enthusiast or just curious about how rosé is made, this guide will give you a look at what goes into every beautiful bottle.
Anatomy of a Grape
Rosé production starts with a harvest of healthy red grapes. It might surprise you to learn that almost all red grapes contain white pulp and juice. Only the skin of red grapes contain pigment (specifically a polyphenol called anthocyanin) with the thin but dense pulp layer just below the skin containing characteristic aromas and flavours we associate with each grape varietal. Let’s take a look at some of the grapes used in rosé production:
Some Popular Grapes for Rosé Wine
- Grenache: One of the most common grapes in rosé production, especially in Provence, Grenache brings bright red fruit flavours like strawberry and raspberry, with a hint of spice. It’s often the backbone of light, crisp rosés and a staple when discussing how rosé wine is made.
- Syrah: Known for its deep colour and bold flavours, Syrah adds a touch of peppery spice and darker fruit notes. Rosés made with Syrah can have a fuller body and a richer taste, making them perfect for those who enjoy a bit more intensity.
- Mourvèdre: This grape offers earthy, herbal tones along with ripe berry flavours. Mourvèdre rosés often have a distinct aroma of wildflowers and a hint of minerality, creating a wine that feels both rustic and refined.
- Pinot Noir: Rosé made from Pinot Noir is elegant and subtle, with soft fruit flavours like cherry and raspberry. It’s a delicate grape that produces light, refreshing rosés with a smooth finish. This grape’s influence plays a significant role in how to make rosé wine with finesse.
- Zinfandel: Rosé typically labelled as “White Zinfandel” came about due to a stuck fermentation when a winemaker conceded that his tank of Zinfandel was not going to produce red wine. ‘Blush’ took the US market by storm for a couple of decades. Mostly low alcohol, sweet, with berry notes and subtle spice, White Zinfandel introduced a generation to wine-drinking.
- Tempranillo: Often used in Spanish rosados, Tempranillo gives a slightly bolder profile with notes of cherry, plum, and leather. It’s a versatile grape that adds structure and depth, showing a different side of how rosé wine is made in Spain.
- Sangiovese: Widely grown in Italy, Sangiovese rosés offer bright acidity and flavours of fresh red berries. This grape’s natural high acidity makes it perfect for food pairing, highlighting a unique approach to how to make rose wine.
- Cabernet Sauvignon: While less common, some winemakers use Cabernet Sauvignon to add a bit of structure and complexity, with flavours of blackcurrant and green pepper subtly coming through.
Each grape variety brings something different to the table, and many rosé wines are regional blends that combine their local red grapes to achieve a balanced and complex flavour profile.
Making Rosé Wine
There are two main methods being used to make rose wines with a third technique allowed really only in Champagne.
1. Short Maceration
A short maceration of juice with skins is one of the most traditional and common ways to make rosé, especially in regions like Provence.
- Process: Red grapes are immediately pressed after harvesting, and the juice is left with the skins for a determined period of time, typically less than 10 hours. This limited skin contact without beginning fermentation means only a slight amount of colour and tannins are brought to the wine. After the skins are removed, vinification continues as if a white wine were being produced.
- Result: Wines made with a short pre-fermentation maceration method are often lighter, more delicate, and exhibit fresh fruit flavours like strawberry and citrus. This is a favourite approach for those seeking the most subtle expression of rosé.
2. Saignee Method
Essentially the process is removing partially or mostly fermented wine from the fermentation vessel of a red wine.
- Process: This method known as “saignée” or “bleeding off,” involves removing pale coloured wine (at this point a rosé) in order concentrate the remaining wine with a higher skin to wine ratio as it continues fermentation as a red wine. This brief maceration takes place during fermentation and can range from a few hours to a day, depending on the desired colour and flavour intensity. The longer the contact, the deeper the colour as the developing alcohol extracts more and more anthocyanin (colour) from the skins.
- Result: Rosés made using this method often have more vibrant colours and fuller flavours, including hints of red berries, floral notes, and a slight tannic structure. This technique is popular for creating rosés with a bit more body and complexity.
3. Blending Red and White Wine Together
The blending method is the simplest but also the least common for still rosé wines, although it’s often used for sparkling rosés and is legally permitted in Champagne.
- Process: A measured portion of red wine is added to a white wine base, creating a light pink blend. This approach gives the winemaker control over the colour but doesn’t usually result in the same depth of flavour as the other methods.
- Result: Blended rosés (aside from the careful winemaking in Champagne) can be inconsistent in quality and are often considered less complex. However, when done correctly, this method can still produce a balanced and enjoyable wine, especially in sparkling varieties.
Each of these methods shows a different side of how rosé wine is made and why rosés vary so much in style. From the pale and delicate to the bold and fruity, the winemaking technique plays a big part in shaping the final wine.
Rosé Anytime
Making rosé wine is an art that balances the nuances of red and white winemaking, resulting in a wine that’s as versatile as it is enjoyable. From the careful selection of grapes to the choice of winemaking method, every step in the process influences the final wine’s flavour, colour, and style. Exploring the different techniques reveals why rosés from Provence, Spain, and California each have their own unique character. And it’s this diversity that makes rosé such a beloved wine worldwide. So, next time you enjoy a glass, take a moment to think about the technique employed and the people dedicated to the craftsmanship behind it. I hope understanding how rosé wine is made adds an extra layer of appreciation to each glass from this point on.
