Rosé is the ideal drink when it is warm outside and every evening invites an aperitif with friends. Whether by the pool, on the terrace, in the garden, or simply by an open window, at the front door, at the traffic lights… it really doesn’t matter.
The color palette of rosé wine ranges from almost transparent pink – just think of Rosé de Provence, the ultimate symbol of hot summer days by the pool or at the beach – to dark coral red. Some experts have identified nine different shades of rosé, but for many of us, the question remains: What causes the difference? We give you an answer. Easy to understand in four points.
1. Why is rosé rosé? Is it a blend of white and red wine?
Try it yourself: the mixture will indeed have a pink color, but in terms of taste, it will rather remind you of diluted red wine. This is not how rosé is made – and it is also simply not allowed. The only region where this is permitted is Champagne. Because to make Champagne rosé, Côteaux Champenois Rouge (Pinot Noir) may be blended with white grapes.
In all other cases, this practice is strictly forbidden. Rosé is a world unto itself, and like all worlds, it has two sides: direct pressing and maceration.
2. Pale rosé wines: the result of direct pressing
This technique originates from Southern Europe, more precisely from the Mediterranean region. The best results are found in Provence. In direct pressing, the black grapes (black skins and pale juice) are pressed immediately after arriving at the winery. Since the color compounds are in the skins, they are filtered out of the juice immediately after pressing so that it retains as little color as possible.
In the next step, the must is fermented into wine as usual.
Another important factor is the timing of the harvest, which takes place relatively early. This allows the wines to retain a relatively high acidity and very little color, making them taste particularly fresh and juicy. Just like Rosé de Provence, which has enjoyed immense popularity for years all over the world.
Therefore, the pale color – a symbol of summer freshness – is now internationally considered the benchmark for rosé wine producers.
3. Dark rosé wines: the result of maceration
There are also very dark rosé wines that almost look like pale red wines, which admittedly can be quite confusing. Here, the color scale ranges from dark rosé to fuchsia and even neon. These wines are more complex and full-bodied, and as mentioned, they almost resemble red wines. Some excellent examples of this style can be found in Portugal, especially in the Douro and Dão regions. To extract more color, the skins remain in the must longer at the beginning of fermentation, although no longer than 24 hours. Often, one night is enough. These wines are therefore also called rosé d’une nuit, or “rosé of a night”… Once the desired color is achieved, all solids (skins, stems, etc.) are separated from the liquid, and fermentation continues.
These dark rosés are primarily made for the restaurant trade, because such a wine has enough body to hold its own alongside all kinds of dishes.
4. The difficult question: which rosé should you drink?
Rosé wines made by direct pressing are the most common. If you are interested, you should try the Alento Rosé 2017, the Château Marguillière 2017, or the Dão Rosé 2017 by Álvaro Castro.
If you want “more substance in the glass,” we recommend the Contraste Rosé 2017 by Conceito or the Bandol Rosé 2017 by Bunan.
So you have a difficult choice… But in the end, as always, it is a matter of personal taste: are you in the mood for an uncomplicated, light aperitif with friends, or are you looking for a fuller-bodied companion for dinner?
Summer is knocking at the door, and rosé wines are just waiting for you to discover or rediscover them.
Look forward to plenty of fun in the glass thanks to the great work of our talented winemakers!
Our selection of rosé wines
