![]() Portugal is another country with a history of rosé - particularly as simple, fruity, and off-dry table wine. Most often made from Garnacha, these rosés can vary from pale and light to deeper-coloured with more intensity on the palate. For example, in Spain, these wines come from many regions such as Rioja, Ribera del Duero, Txakoli, even unexpected areas like Priorat. Europeįrance is not the only European country known for rosé. Winemakers in Touraine produce dry, fresh, and fruity styles from a medley of local varieties while rosés from Sancerre are made from Pinot Noir specifically and produce a pale and light style. Also a blend of Cabernet Franc and Cabernet Sauvignon, Cabernet d'Anjou is a medium-sweet rosé while Rosé d'Anjou is less sweet and made from Grolleau, Cabernet Franc, and other local varieties. Primarily found in Anjou-Saumur, Rosé de Loire is dry and includes a minimum of 30% Cabernet Franc and/or Cabernet Sauvignon. Further north, in the Loire Valley there is not just rosé but multiple types of rosé. Made from Grenache and Cinsault, these fuller-bodied styles come with intense flavours that can develop even more complexity with age. Venturing up north are the rosés of Lirac and Tavel in the Southern Rhône region. If you’d like to learn more about grape growing regions around the world, the WSET Level 2 Award in Wines offers insights into the style and quality of wines made from grapes grown in over 70 different regions. These pale, medium-bodied styles can be made from Grenache, Syrah, Carignan, Cinsault, and Mourvèdre and typically express delicate red fruit and herbal flavours. That said, rosé is most commonly found in Provence, which is the leading region for the production of French rosé. It would be a challenge to discuss rosé without mentioning France where these pink-hued bottles are found in most winemaking areas within the country. From the vineyard site to the grape varieties and picking time to production method, each of these decisions affects the style of the final product. While winemakers have options when it comes to producing rosé, it comes down to what they are looking to achieve. Depending on the duration of time, this method results in a higher extraction of both flavour and colour.īlending is another method, where winemakers simply blend red wine with white wine, an example being the “blush” wines found in New World regions. Short maceration is another method where the fruit is crushed and then spends a short period of maceration time on its skins before being pressed. This method produces delicate wines that are pale in colour and lighter in body. Leaving minimal interaction with the skins and their pigmented tannins, the juice then is fermented like a white wine. There are a few different ways in which to produce rosé:ĭirect pressing is a method that involves pressing black grapes so that the juice is extracted and taken off the skins quickly. Not only are there several different styles, but they also come from all over the world - either from solely black grape varieties or a blend of those with white grape varieties. Rosé wines can come from a multitude of different black grape varieties and range from dry and tart to fruity, off-dry versions. Those who enjoy a nice glass of rosé know that this category of wine comes in a broad spectrum of types, quality levels, and, most noticeably, colour intensities.
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