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Red - White - Rosé - (vinegar) - 11
steps to make wine
of all Rosé wine is not a blending of red and
white wine (abstraction made of the exceptional case of Champagne
Rosé wine is made from red
grape-varieties. And, nowadays, many winemakers mix a certain
amount of white grapes with the red.
The elaboration of rosé wine is delicate. It is probably why the amateur
is sometimes disappointed by the quality of a rosé. Particularity, European
rosé is "dry". On the contrary, American rosé is sweet and similar
to white wine.
There are at least three methods of making rosé wine:
Gray or pale rosé wine
The grapes are pressed as soon as they arrive in the cellar. It allows a quicker
diffusion of the color in the must.
The juice is left a very short time in contact with the skin. No more than a
few hours! That way the must is delicately colored.
Rosé wine is then made in the same way as a white
wine, fermentation of the must cleared of solid elements with out any more
maceration. The winemaker obtains a gray or pale rosé wine (for Gris de
Bourgogne or Rosé de Loire).
Colored pink wine
To obtain a colored pink wine the grapes are put in the fermentation
tank after having been crushed. The juice quickly enriches itself
in alcohol with the temperature going up (in the tank).
At the contact of the solid element the color quickly diffuses. The winemaker
chooses the intensity of the color by controlling a sample every hour. When he
is satisfied he devattes.
The wine is evacuated in another tank to finish fermenting. The must left in
the original tank is evacuated and not used for rosé
To obtain an even more intense color, once an hour, during
the initial fermentation the winemaker takes out of the tank
a certain amount of juice.
When the color is satisfying, the wine making process goes on as for a white
wine. Rosé de Provence are obtain by that method.
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