Rosé season is around the corner! That means we better get ready and see what is available to us, and of course, we should learn the different styles and rosé winemaking methods to choose the right bottle! While rosé wines have been with us for centuries, they became popular only recently. In today’s article, I would like to talk about its history, the main grape varieties used in production, the different ways of making rosé wines, and the diverse styles produced. Join me on this wine journey and keep learning about the wonderful World of Wines with me!
The History of Rosé Wines
Rosé winemaking boasts a rich and diverse history dating back to ancient Greece and Massalia, where many of the first recorded wines were light blends of red and white wines. Rosé wines were among the earliest styles produced around the world. These wines were crafted using a variety of methods, including limited skin contact, blending of red and white wines, and even the addition of herbs and spices for flavor enhancement. Throughout history, rosé wines have been celebrated for their versatility, refreshing qualities, and vibrant hues, and since the 1970s, they gained real popularity thanks to the famous Provence rosés.
Most Used Grape Varieties
While any red grape variety can be used to produce rosé wine, several grape varieties are particularly favored for their flavor profiles, color intensity, and suitability for rosé production. Some of the most used grape varieties include Grenache, Syrah, Mourvèdre, Sangiovese, and Pinot Noir. Each grape variety brings its unique characteristics to the final wine, contributing to the diverse array of rosé styles available on the market today.
Main Rosé Wine Styles
Rosé wines come in a variety of styles, ranging from pale blush to deep salmon hues, and from bone-dry to slightly sweet. Some of the main rosé wine styles include:
- Provence Style: Originating from the Provence region of France, Provence-style rosés are characterized by their pale pink color, delicate aromas, and crisp, refreshing palate. These wines are typically dry, with vibrant acidity and notes of red berries, citrus, and floral nuances.
- Spanish Rosado: Spanish rosado wines are known for their deep pink hues and vibrant fruit flavors. Made primarily from Garnacha (Grenache) and Tempranillo grapes, Spanish rosados often show ripe berry aromas, a hint of spice, and a refreshing acidity that makes them perfect for warm-weather sipping.
- Italian Rosato: Italy produces a wide range of rosato wines, from light and fruity to bold and structured. Sangiovese is a popular grape variety used in Italian rosato production, offering bright acidity, cherry fruit flavors, and a hint of savory herbal notes. Italian rosatos pair beautifully with a variety of dishes, from antipasti to seafood pasta or even with a pizza.
- Sparkling Rosé: Sparkling rosé wines add a touch of elegance and festivity to any occasion. Made using traditional methods (Méthode Champenoise) or Charmat, sparkling rosés range from light and fruity to rich and complex, with lively bubbles and delicate fruit flavors. These wines are perfect for celebrations or as an aperitif before a meal. (Learn how to open, serve and pair sparkling wines here.)
Rosé Wine Making Methods
Rosé winemaking is as diverse as the wines themselves, offering a spectrum of techniques to achieve different styles and qualities. From still to sparkling, there are four commonly used methods to produce rosé wine:
Direct Press Method
In the direct press method, red grapes are gently crushed and pressed, allowing only minimal contact between the skins and juice. This brief maceration period, typically lasting a few hours, extracts just enough color and flavor compounds from the skins to produce a delicate pink hue. The juice is then transferred to fermentation vessels, where it undergoes alcoholic fermentation at cool temperatures, preserving the wine’s fresh fruit flavors and vibrant acidity. The resulting rosé is crisp, refreshing, and perfect for warm-weather enjoyment.
Saignée Method
Derived from the French word for “bleeding,” the saignée method involves “bleeding off” a portion of juice from red wine fermentation shortly after crushing. This process serves a dual purpose: it concentrates the remaining red wine by reducing the ratio of juice to skins, while also producing a separate batch of rosé from the extracted juice. The juice intended for rosé is then fermented separately, often in stainless steel tanks, to preserve its delicate aromas and flavors. Saignée rosés tend to have deeper colors and richer flavors than those produced by the direct press method, thanks to the longer skin contact during bleeding.
Blending
Although less common in premium rosé production, blending can be used to create rosé wines with specific flavor profiles and color intensities. In this method, red and white wines are carefully blended together in varying proportions until the desired balance is achieved. This approach offers winemakers greater flexibility and control over the final product, allowing them to tailor the wine to suit their preferences or market demands. However, blending is subject to strict regulations in many wine-producing regions, particularly in Europe, where certain appellations may prohibit the blending of red and white wines.
Skin Contact
Also known as maceration, the skin contact method involves allowing red grape skins to macerate in the juice for an extended period, typically ranging from a few hours to a couple of days. During this time, the skins impart color, tannins, and flavor compounds to the juice, resulting in a rosé with more depth and complexity. The duration of maceration varies depending on the desired style of rosé, with shorter periods producing paler hues and longer periods yielding deeper colors and richer flavors. After maceration, the juice is pressed off the skins and fermented as with white wine, resulting in a rosé with a balanced structure and lingering finish.
Sparkling Rosé
For those seeking a touch of effervescence, sparkling rosé offers a festive and elegant option. Sparkling rosé can be produced using traditional methods such as Méthode Champenoise or Charmat, or through carbonation. You can read all about Sparkling wine making methods here. As for making rosé sparkling wines, blending is the most commonly used method, one of the regions where it’s permitted is Champagne. An example of a very fine wine made with this technique is Ruinart’s rosé Champagne, which is primarily Chardonnay with a hint of red Pinot Noir blended in. Hence the success of Champagne’s rosé blending techniques, all around the World it is now used for sparkling rosé wines. Regardless of the method used, sparkling rosé offers a luxurious and celebratory drinking experience, with lively bubbles and delicate fruit flavors.
Conclusion
In my opinion, the biggest learning lesson after taking a look at the diverse styles of rosé winemaking is that with its versatility, it definitely has earned a place in every wine lover’s heart, whether it is a lighter Provence style or a deeper Saignée rosé. With this versatility and popularity, rosé wines will most likely continue to rise, especially in a world where lower alcohol consumption is gaining ground, as rosé wines are usually on the lower spectrum, exactly because of its winemaking styles. What are your thoughts about the future of rosé wines?
