Rosé winemaking is the production of wines in which the finished product’s color sits somewhere between red and white. These wines are produced through a number of different processes; however, three methods are frequently practiced the most: direct pressing, maceration, and blending. The most common technique is a short maceration of the juice with the skins of dark-colored grapes. The maceration takes place just after crushing and lasts for the certain period of time needed to extract the required amount of color or anthocyanins. That juice in then separated from the skins by either draining or pressing. Fermentation of the juice then proceeds as it would in typical white wine making.
Blending a finished red wine into a finished white wine is another method in rosé winemaking. The amounts of either wine used are dependent on whatever pinkish hue, and flavor profile the winemaker is looking to achieve. Many winemakers will note that the flavors between blending and maceration can differ greatly.1
These wines are rapidly growing in popularity, because of its ability to appeal to lovers of both red and white wines. They are known for their pink color, however, these wines are rarely referred to as pink wines; they have adopted the term rosé or blush. France is responsible for 27% of the global production of rosé wines. In France, rosés are most common in warmer, southern regions where there is a local demand for a dry wine that is refreshing on a hot summer’s day but still maintains a relation to the red wine so admired by the locals. Provence, in the southeast of France, is the region most famous for its rosé. In the greater southern region of Rhône, the Languedoc-Roussillon Rosés are just as common as white wines.
Spain is another country where rosé wine is in high production. The country has at least two names for rosés, depending on the vibrancy of color. A rosado is lighter in color, like a flamingo or pink lemonade, while darker pink wines are known as clarete. In recent years Chile, Australia, South Africa, along with the Niagara Region of Canada, have been some of the fastest growing rosé wine regions.1
Robinson, J., & Harding, J. (2015). The Oxford Companion to Wine (4th ed.).