THE COLOURS OF ROSÉ: HOW DO YOU FIND YOUR WAY AROUND?

Common Misconceptions About Rosé Wine

Despite its popularity, there are still many misconceptions about rosé wine, such as the belief that it is simply a blend of red and white wine, or that lighter rosé wines are less intense than their darker counterparts.

HOW TO DIFFERENTIATE ROSÉ WINES?

Here are some guidelines to help you understand the differences.

1) Light or Dark Rosé: Different Vinification Methods

Contrary to popular belief, rosé is not a mix of red and white wine (except for some rosé Champagnes). Instead, it is made from black grapes with white pulp and red or purple skins. The color of rosé wine comes from the pigments in the grape skins, which are left to macerate with the juice for varying lengths of time to achieve a lighter or darker hue. There are two main vinification methods: rosé de saignée and rosé de pressurage.

For rosé de saignée, the grape skins macerate with the juice for about 24 hours. Some of the tinted juice is then drawn off (or "bled") to be vinified separately. The remaining harvest can be used to produce red wine. This method typically results in a darker, more robust rosé with good aging potential.

In contrast, rosé de pressurage involves pressing the whole grape clusters immediately after harvest, without maceration. This produces a much lighter-colored rosé, which is ready to drink sooner. Additionally, the use of cold temperatures during the vinification process can slow down the extraction of color, resulting in a lighter and less intense rosé.

2) Light or Dark Rosé: Differences in Origin and Grapes

Beyond vinification, rosé wines differ by region, largely due to the grape varieties used and their varying degrees of ripeness. For example, a rosé from the Southwest of France will have a deeper color, a strong structure, and pronounced red fruit notes, while a rosé from Provence will have a pale hue, fruity and floral aromas, and a refreshing taste.

3) Lighter Rosés: A Trend?

Over the past decade, rosé wines have become increasingly lighter in color, sometimes mistakenly seen as a mark of quality. Under pressure from distributors and consumers, many producers have adjusted the color of their rosés to resemble the pale rosés of Provence. This trend poses a real risk to regional diversity, and the challenge for the industry in the coming years will be to restore each rosé's identity according to its region.

There are over 140 different shades of rosé, so why not see life through rosé-colored glasses?