In France, making ros\u00e9 wine requires skill and precision. Contrary to what its color might suggest, ros\u00e9 is not a mix of red and white wine; this blending is only allowed in Champagne and most other wine-producing countries. There are two main methods for making ros\u00e9.<\/p>\n
Saign\u00e9e Method<\/strong><\/p>\n The saign\u00e9e (bleeding) method is the oldest and most common way to make ros\u00e9. It’s similar to making red wine using black grapes but with a much shorter maceration time (about 12 to 48 hours). This limited contact with the grape skins allows for partial extraction of anthocyanins, the pigments that color the juice. After maceration, a portion of the juice is ‘bled off’ into another vat for fermentation. The remaining juice continues to be processed as red wine. This technique results in ros\u00e9 wines that are rich in color and have a robust, wine-like character.<\/p>\n Direct Press Method<\/strong><\/p>\n This method is similar to white wine vinification but uses black grapes. The grapes are directly pressed, and then the darker press juices are blended with the free-run juice to achieve the desired color. This technique is especially suited for highly pigmented grape varieties. The result is a lightly tinted juice and, thus, a lighter, less tannic wine.<\/p>\n Another, less common method involves making red wine from ros\u00e9 grapes. This is mainly done in the Jura region using the Poulsard grape. The maceration process is around three weeks, producing a robust, long-lasting ros\u00e9 closer to a light red wine.<\/p>\n Ultimately, it’s all about personal taste and color preference when it comes to ros\u00e9. How do you like your ros\u00e9: pale or with a deeper hue?<\/p>\n