What are the different types of rosé?

If there’s one that doesn’t complain about global warming, it’s definitely this one! Every year, rosé makes its comeback with the first rays of sunshine, when the craving for freshness becomes irresistible. But doesn’t rosé deserve better than just being seen as a simple thirst-quenching wine? The answer is clearly yes.

Preconceptions, color, aging potential, and production methods: let’s take a closer look at this style of wine, which is much more diverse than it seems.

Common misconceptions about rosé

1) Rosé is a blend of red and white wine: NO! For still wines, this is not how rosé is made. Champagne, however, is a special case: to produce a rosé Champagne, it is possible, in particular, to blend a white wine with a proportion of red Champagne wine before the second fermentation.

2) Pale rosé is lighter than dark rosé: FALSE! The color alone does not determine the strength, aromas, or sugar content of a wine. It depends in particular on the grape varieties used, their ripeness, and especially the duration and intensity of contact between the juice and the grape skins. The winemaker's choices therefore play a decisive role.

3) Rosé is a wine without history: FALSE! The wines consumed during Antiquity were often much less colored than the red wines we know today and, in appearance, could resemble some modern rosés. Of course, this does not mean that rosé was produced using today's methods, but lightly colored wines are far from being a recent invention.

4) You should only drink the latest vintage: FALSE! While many rosés are indeed crafted to be enjoyed young, highlighting their fruitiness and freshness, this is not an absolute rule. Some more structured cuvées can age for several years in the cellar, gradually developing more complex, especially spicy, aromas. Characterful wines like those from Château Simone are perfect examples of this aging potential.

5) Rosé is only an aperitif or summer wine: AGAIN FALSE! While its freshness naturally makes it a companion for sunny days, some rosés have enough body, structure, and character to pair with an entire meal. They can therefore take pride of place at the table and be enjoyed well beyond the summer season.

Now that a few misconceptions have been set aside, let's take a closer look at how rosé is actually made.

The 3 methods of making rosé

Skin-contact maceration rosé

It is made from black grapes whose berries are crushed so that the juice comes into contact with the grape skins. This is where the coloring pigments, called anthocyanins, are found, which will gradually give the wine its color.

The maceration time varies depending on the grape variety, the ripeness of the grapes, and the desired style. Once the desired color and extraction are achieved, the grapes are pressed and the juice continues its fermentation. This method generally produces rosés that are more deeply colored, fruity, and structured, sometimes with light tannins.

Saignée rosé

The process is similar to maceration, but the vat is initially intended for red wine production. After a period of contact between the juice, skins, and seeds, a portion of the juice is drawn off: this is known as “bleeding” the vat. This juice then continues fermenting separately to produce rosé.

Saignée rosés often have a deeper color, more body, and a more vinous profile. The rest of the vat, intended for red wine, benefits from a higher proportion of solids compared to the remaining juice volume.

Direct press rosé

Also known as direct press rosé, this method involves pressing the grapes quickly after harvest, with limited contact between the juice and the skins. As a result, color extraction remains moderate, generally producing pale hues and wines that emphasize freshness and aromatic delicacy.

These different methods alone do not determine the quality of the wine. The grape variety, the terroir, the harvest date, the work in the cellar, and the winemaker’s choices also have a major influence on the final style.

The rosé market

Long considered a secondary wine, rosé has gained significant recognition over the past decades. It is now produced in many regions around the world, with very different styles.

In France, it can be found especially in Loire, in Bordeaux, in the Languedoc-Roussillon and also in Provence. Other wine-producing countries, such as Spain, also have a strong tradition of production.

Provence holds a particularly prominent place in the world of French rosé, with appellations such as AOC Côtes-de-Provence. Its influence has greatly contributed to the popularity of pale, fresh, and approachable rosés, even though the region also produces more full-bodied and generous cuvées.

This growth in rosé has enabled many estates to deepen their work on terroirs, grape varieties, and winemaking methods. It has also encouraged an extremely broad range, from simple wines meant to be enjoyed young to much more ambitious cuvées capable of aging in the cellar.

There is therefore not just one type of rosé, but a great diversity of profiles: light or full-bodied, pale or intense, fresh or more structured, perfect for an aperitif or for fine dining.

To truly experience this diversity, discover our selection of rosé wines. If you are hesitating between several regions, styles, or cuvées, feel free to contact La Cave Éclairée to guide you in your choice.