Rosé wine: Difference between revisions
Created page with "'''Rosé wine''' is a style of wine characterised by its pink to light red colour, produced through methods that allow limited contact between grape skins and juice. Unlike red wine, which undergoes extended skin maceration, rosé typically involves a shorter extraction period, resulting in lighter tannins and a fresher, more delicate flavour profile<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.<..." |
|||
| Line 17: | Line 17: | ||
== See also == | == See also == | ||
[[Red wine]] | *[[Red wine]] | ||
[[White wine]] | *[[White wine]] | ||
[[Wine styles]] | *[[Wine styles]] | ||
== References == | == References == | ||
Latest revision as of 15:28, 15 August 2025
Rosé wine is a style of wine characterised by its pink to light red colour, produced through methods that allow limited contact between grape skins and juice. Unlike red wine, which undergoes extended skin maceration, rosé typically involves a shorter extraction period, resulting in lighter tannins and a fresher, more delicate flavour profile[1].
Background
The production of rosé is among the oldest forms of winemaking, predating the clear stylistic division between red and white wines[2]. Historically, many early wines were pale in colour due to brief skin contact, a practice common in the Mediterranean and parts of France. The style gained modern recognition in regions such as Provence, which became closely associated with pale, dry rosés in the late 20th century.
Characteristics
Rosé wines span a spectrum from very pale salmon to deep pink, with aromas often featuring red fruits, citrus, floral notes, and occasionally herbal or mineral tones[3]. They are generally consumed young to preserve freshness, though certain fuller-bodied styles can benefit from short-term ageing.
Production Methods
Several techniques produce rosé, each influencing its style. Direct pressing involves pressing red grapes immediately after harvest, yielding pale-coloured wines with delicate aromas. Short maceration allows limited skin contact before fermentation, producing deeper hues and more pronounced flavours[4]. The saignée method, in which juice is “bled off” from red wine fermentation, results in a more intensely flavoured rosé, often as a by-product of red wine production.
Regional Styles
In Provence, rosé is typically dry, pale, and aromatic, often based on grapes such as Grenache, Cinsault, and Syrah[5]. Tavel in the Rhône Valley produces structured, deeper-hued rosés with higher alcohol and ageing potential. Spanish regions like Navarra favour Garnacha-based rosés, while in the United States, California produces a range of styles from dry to sweet, including the commercially popular blush wines.
Consumption and Market Trends
Rosé has seen significant global growth, driven by its versatility with food, approachable style, and seasonal appeal[6]. While traditionally associated with warm-weather drinking, it increasingly holds a year-round presence in many markets. The style also benefits from broad appeal across demographics, attracting both casual consumers and wine specialists.
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Stevenson, The Sotheby’s Wine Encyclopedia, 5th ed., DK, 2011, ISBN 978-0756686840.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
- ↑ WineMaker Magazine, “Rosé Styles and Winemaking Techniques”, winemakermag.com.
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.