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Rosé/Blush Wines
A rosé (From French: rosé, ‘pinkish’) wine has some of the color typical of a red wine, but only enough to turn it pink. The pink color can range from a pale orange to a vivid near-purple, depending on the grapes and wine making techniques.
There are three major ways to produce rosé wine in most countries. The first is used when rosé wine is the primary product. Red-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically two or three days. The grapes are then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine making).
The second method by which rosé wine can be produced is as a by-product of red wine fermentation, using a technique known as Saignée, or bleeding the vats. When a winemaker desires to impart more tannin and color to a red wine, some of the pink juice from the must can be removed at an early stage. The red wine remaining in the vats is intensified as a result of the bleeding, because the volume of juice in the must is reduced, and the must involved in the maceration is concentrated. The pink juice that is removed can be fermented separately to produce rosé.
The third is blending, the simple mixing of red wine to a white to impart color. However, this is uncommon. This method is discouraged in most wine growing regions except for Champagne. Even in Champagne, several high-end producers do not use this method but rather the saignée method.
A rosé (From French: rosé, ‘pinkish’) wine has some of the color typical of a red wine, but only enough to turn it pink. The pink color can range from a pale orange to a vivid near-purple, depending on the grapes and wine making techniques.
There are three major ways to produce rosé wine in most countries. The first is used when rosé wine is the primary product. Red-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically two or three days. The grapes are then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine making).
The second method by which rosé wine can be produced is as a by-product of red wine fermentation, using a technique known as Saignée, or bleeding the vats. When a winemaker desires to impart more tannin and color to a red wine, some of the pink juice from the must can be removed at an early stage. The red wine remaining in the vats is intensified as a result of the bleeding, because the volume of juice in the must is reduced, and the must involved in the maceration is concentrated. The pink juice that is removed can be fermented separately to produce rosé.
The third is blending, the simple mixing of red wine to a white to impart color. However, this is uncommon. This method is discouraged in most wine growing regions except for Champagne. Even in Champagne, several high-end producers do not use this method but rather the saignée method.
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However, in Germany there is a fourth way, and that method produces wines call Rotling.
Rotling is a wine produced by crushing together white and red grapes, and then fermenting the resulting must (juice) into wine. In German Rotling the result is usually a wine full of fruit with some residual sugar, but well balanced by a quite sufficient acidity.
Rotling is a wine produced by crushing together white and red grapes, and then fermenting the resulting must (juice) into wine. In German Rotling the result is usually a wine full of fruit with some residual sugar, but well balanced by a quite sufficient acidity.
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