What are the different types of rosé?

If there's one who doesn't complain about global warming, it's him! Every year, he reappears with the first rays of sunshine when the urge to cool down becomes pressing. But doesn't rosé deserve better than this label of a not-so-serious but refreshing wine? (spoilers: yes!).

An overview of misconceptions and production methods of rosé.

Misconceptions about rosé

1) Rosé, a mix of red and white wine: NO! This is strictly prohibited everywhere in France except in Champagne where a small percentage of red wine from the AOC can be added to white wines with the aim of producing rosé Champagne. 

2) Pale rosé is lighter than dark rosé : FALSE!  The color of rosé does not provide any information about its aromas, strength, or sugar content. It primarily depends on the grape varieties used and is mainly an appearance code depending on the duration of contact between the grape juice and their skins. Winemakers can control it, although its precision and consistency require good technical mastery.

3) Rosé, a wine without history : FALSE! It's quite ironic because rosé is actually one of the very first wines in history! Indeed, during Antiquity, the wines produced were likely lightly colored and could resemble what we now call "rosé." It was only around the 12th century that the majority of vineyards (except for Provence) turned to the production of so-called "red" wines.

4) Rosé wine should only be consumed from the latest vintage : FALSE! While the majority of rosés produced today are indeed not meant for aging, this does not prevent them from being kept for at least 2 to 3 years (under good conditions) and being enjoyed at their full potential... not to mention certain characterful vinous rosés capable of aging for 5 to 10 years or more, like the one from Château Simone! After these few years of evolution, your wines will tend towards slightly less varietal aromas (fresh fruits) and spices will generally stand out more in the overall aromatic profile.

5) Rosé, an aperitif wine enjoyed during summer: STILL FALSE! As seen, some rosés are capable of long aging and are perfect companions for  gastronomy! Moreover, more and more people are joining the ranks of a clientele that enjoys rosé throughout the year.

Now that you have (perhaps) overcome some of your prejudices, let's focus on the different production methods.

The 3 methods of rosé production

-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 grape skins.Indeed, it is these skins that contain the coloring pigments (anthocyanins) that will give the wine its color. This maceration (juice-skin contact) can last from a few hours to up to 3 days in the most extended cases. Afterwards, the grapes are pressed to retain only the juices that will go into fermentation and then aging. This method produces wines with a higher than average color and imparts more fruity aromas to the wine, as well as light tannins, generally allowing for longer aging.

-The "rosé de saignée" : The method is similar to the maceration rosé, with the only difference being that the vat used for making rosé will be intended to produce a red wine.The juices are also left to macerate with the skins and seeds for the desired time before "bleeding" the tank to collect only the juice necessary for the production of rosé.

-The press rosé: This is THE most common method. It accounts for the vast majority of volumes produced each year in France and worldwide. It involves pressing the grapes directly after harvest without leaving them in contact with their skins. The resulting shades will be very pale, inspiring freshness and delicacy in consumers.

The rosé market

While rosé was long overlooked due to a lack of consideration and its relatively recent historical revival, times have certainly changed! It is now produced all over the world: from France (Loire, Bordeaux, Languedoc-Roussillon, Provence, etc.) to Spain and even the United States, and this trend shows no signs of stopping! In fact, it is the only wine to have increased its sales during the lockdown. From 2002 to 2018, sales simply soared by 40%! This boom is primarily explained by the shift in mindset: the older generations who sometimes disparaged rosé have given way to younger ones, allowing for its complete democratization.It must be said that this one has serious advantages:  light, fresh, easy to drink, and often inexpensive...

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

Nevertheless, while this market explosion has allowed many estates to develop qualitatively and improve their understanding of the terroir, many others have turned to mass production to meet demand.Let's hope consumers will know how to choose the right properties...

So, forget about grapefruit rosés and discover rosé wines, whether they are thirst-quenching or full of character. Do not hesitate to reach out to La Cave Éclairée to guide you in your choices!