How Is Rosé Made?
Rose wine has been delighting enthusiasts for centuries! Blending sweetness and acidity, rose is love at first sip. Its salmon-hued hue can be attributed to the barrels in which rose typically rests or, for rosé produced by direct press methods, the grape skins that are left on during fermentation.
How rose develops its flavour varies greatly depending on the winemaking technique; however elements of berry, melon, and citrus are commonly found among rose makers. With its unassuming elegance, rose pairs incredibly well with lighter fare including fish and vegetables, creating a balance of complexity and subtle flavours. Whether you prefer a warm evening outside filled with friends or a glass all to yourself on the porch while reading, rose wine is sure to make moments enjoyable!
But what exactly goes into making rose compared to standard wines?
Rose is made by either direct contact or by the saignée method. In the direct contact method, grape juice is left in contact with red wine grape skins for a day or two to give rose its signature colour.
In the saignée method, rose is produced during the process of making red wines. By removing some of the freshly pressed grapes before they have time to ferment fully into red wine, rose is created by letting what remains ferment separately.
If you’re looking for a delicious and festive complement to your cooking or a light afternoon refresher, rose certainly won’t disappoint!
