Everything you need to know about rosé wine
Rosé wine does not have a specific definition. In fact, the European community differentiates it from what is white wine and red wine.
In this sense, the International Vineyard Organization (OIV) suggests that wine is the liquid resulting from the total or partial ferment of the juice of squeezed grapes or not. But, this definition does not have an analytical standard on the color of the wine.
However, although there is no exact definition for what a rosé wine is, there are four techniques to make a wine that allow us to define it. In order to understand the four techniques for making this drink, it is important to clarify what a skin maceration is.
Rosé wine elaborations under film maceration
First method
It consists of leaving the grapes or berries at a very low temperature for a certain long time. In this way, the greatest amount of aromatic components can be extracted and the color of the grape skin is maintained.
This technique is generally used for white wines. Understanding what film maceration is, we can see the first technique that consists of direct pressing rosé or film maceration.
With this process, in less than two hours of contact, the grapes or berries just harvested from the harvest go to a pond or vat. This juice will be stored there for less than two hours.
As soon as it begins to obtain its color, the skins are removed and the fermentation process passes.
Second method
This is the elaboration of a rosé wine under the film maceration of more than two hours and this technique is generally used for berries or red grapes.
In it, the freshly harvested grapes will be transferred to a stainless steel vat or tank and will be left in contact for more than two hours. The skins, once the juice has the desired color, are removed and the fermentation process passes.
Third method
The third technique is what is known as a bleed wine or sign in French. This technique is usually applied to new inks.
The freshly harvested red grapes are transferred to a fermentation tank where they will undergo a prolonged skin maceration. A part of the juice obtained will bleed and will be transferred to another fermentation tank where it will ferment.
This is how we will obtain a bled wine, while the remaining juice in the other vat or fermentation tanks will begin its process for the production of red wine.
Fourth method
The fourth technique for making rosé wine is layered cutting. Here we have proportionally more white wine, and we will add a percentage of red wine to obtain a rosy color.
Later, it is bottled and released on the market. This is one of the most common techniques in the European community.
In fact, when we find ourselves on a supermarket shelf, a wine store, or in a restaurant, we may notice that there is a great variety of shades for rosé wines.
This is not synonymous with a quality of wine, but with it, we can enjoy different tones.
Origin of rosé wine
The creation of sweet rosé wines is recent. For the year 1972 a winemaker in California USA wanted to make a "Cepaj Scene Fánder" wine. In his eagerness to want to make a good wine, he left the grapes fermenting in vats.
Something happened at that moment and two weeks passed. On his return, when he began to make his wine, he found a rosé wine. This is one of the types of wine with a certain amount of residual sugar.
Therefore, when tasting it, you realize that it was a fresh, sweet and easy to drink wine.
The conditions in the 1970s in the USA were that a person consumed a gallon of wine a year. Therefore, this man was given the business opportunity.
He took 220 boxes off the market, and they were sold quickly. This caused him to start producing more and more and more. Within a year, per capita consumption in the US was 2 gallons per person per year.
Types of rosé wines
Not to mention the famous rosé champagne, which is not considered a type of rosé by the wine expert community, the official types are as follows:
Dry cut
It is a type or style of rosé wine, which is produced in various countries in the world, but especially in Spain and France. In fact, the latter two lead the production of this type of wine.
For its preparation, it is common for up to 3 varieties of grapes to be mixed. This is the reason why they consider it to be one of the good rosé wines. The reason for this is thatixture of grapes gives them better flavor.
Sweet cut
Those who know about wines consider that these are the best rosé wines. But, you should know that any wine can be produced with this sweet type style.
For this to be possible, all the sugar in the wine should only be prevented from fermenting in the process. The problem is that despite its high quality and demand, this is not a very common preparation. These most popular wines are Merlot and Grenache.
Rosé wines brands
Among the best brands of rosé wines, the following stand out:
Le Rosé
Muga flower
Bastard Mara Moura
Marquis of Murrieta
Regina
Chivite
Rioja Vega (Tempanillo)
Impromptu
Lalomba
Alagú
Château
Mascún Garnacha
Lolea
This is an ideal wine variety for summerdry cut. In addition, they are ideal to accompany meals, thanks to their digestive properties.
That is why we recommend you delve deeper into rosé wines and select the one that best suits you.