What are the different types of rosé ?

If there is one who does not complain about global warming, it is him! Every year, he reappears with the first rays of sunshine when the desire to cool off becomes pressing.  But the pink Doesn't it deserve better than this frivolous but thirst-quenching wine label? (spoilers: yes!).

Overview of preconceived ideas and manufacturing methods  rosé.

Misconceptions about rosé

1) Rosé, a blend of red wine and white wine: NO !  This is strictly prohibited everywhere in France with the exception of Champagne where a small percentage of AOC red wine can complement white wines  with a view to producing  Pink champagne. 

2) Pale rosé is lighter than dark rosé. :  FAKE !   The color of the rosé does not in any way provide information on its aromas, its strength or its sugar content. It depends primarily on the grape varieties used and is mainly a  appearance code depending on the length of contact between the juice of the grapes and their skins. Winemakers can control it even if its precision and regularity requires good technical mastery.

3) Rosé, a wine with no history  :  FAKE ! It's quite ironic because rosé is actually one of the very first wines of history! Indeed, during Antiquity, the wines produced were probably weakly colored and could be similar to what we call today "rosé". It was only around the 12th century that a majority of vineyards (with the exception of Provence) turned to the production of so-called " red ".

4) Rosé, you should only drink the latest vintage  :  FAKE !  Although the majority of rosés produced today are not intended for storage, this absolutely does not prevent them from being able to be kept for at least 2 to 3 years (in good conditions) and to be able to appreciate them to their full potential...not to mention certain vinous rosés with character.  capable of keeping for 5 to 10 years or more like that of the Simone Castle ! After these few years of evolution, your wines will move towards  slightly less varietal aromas (fresh fruits) and spices will generally stand out more in the general aroma.

5) Rosé, an aperitif wine to drink during the summer: STILL WRONG!  As seen, some rosés are capable of long aging and are perfect companions for  gastronomy! In addition, more and more people are joining the ranks of a clientele that loves rosé all year round.

Now that you have (perhaps) overcome some of your prejudices, let's look at the different methods of development.

The 3 methods of making rosé

-Maceration rosé:  It is made from black grapes (like all rosés) crushed (the berry is burst) so that the juices come into contact with the skin of the grapes . It is in fact the latter which contain the coloring pigments (anthocyanins) which will give the wine its color. This maceration (juice-skin contact) can last from a few hours to 3 days in the most advanced cases.Afterwards, the grapes are pressed in order to keep only the juices which will be fermented and then aged. This method  product  wines with a higher than average colour and give the wine more fruity aromas as well as light tannins, generally allowing them to be kept for longer.

-The bleeding rosé  : The method is similar to the maceration rosé with the only difference that the tank used to make rosé will be intended to produce a red wine. The juices with the skins and seeds are therefore also left to macerate for the desired time before "bleed" the tank to recover only the juice necessary for making the rosé.

-The press rosé:  This is THE most common method. It represents the huge part of the volumes produced each year in France and in the world. It consists after the harvest of press the grapes directly without letting them come into contact with their skin. The shades obtained will thus be very pale and will inspire freshness and delicacy in consumers.

The rosé market

If rosé was long neglected due to lack of consideration and its relatively recent historical revival, times have changed! It is today produced all over the world : from France ( Loire , Bordeaux , Languedoc-Roussillon , Provence , etc.) passing through Spain to the United States and it's not about to stop! It is in fact the only wine to have increased its sales during the lockdown. From 2002 to 2018, they simply jumped by 40%! This explosion can be explained first of all by the evolution of mentalities: the older generations who sometimes denigrated rosé have made way for the younger ones, allowing its total democratization. It must be said that it has serious assets:  light, fresh, easy to drink and often inexpensive…

Winegrowers have been able to ride the trend and make France, the world's leading producer, consumer and exporter  with Provence leading the way (and its main AOC Côtes-de-Provence ), representing 40% of French AOC rosés and producing nearly 90% of rosé wines in its region  (for more than 1/3 exported with the United States as the first customer).

However, if this market explosion  has enabled many areas to develop qualitatively and improve their  understanding of the terroir, many others have turned to mass production in order to meet demand. Let's hope that consumers will know how to choose the right properties...

So, forget the grapefruit rosés and discover  rosé wines , whether they are thirsty or in character. Do not hesitate to call on The Illuminated Cellar to guide you in your choices!