Rosé
As the weather gets warmer, the consumption of rosé wines increases. The South European is not so much a rosé enthusiast, but if they do take a glass, it is usually very dry and with a high percentage of alcohol. The people who come from the northern countries of Europe, such as The Netherlands, Belgium, Germany and Great Britain, generally drink a somewhat fruity version of this divine drink. Because of my work in the wine world I have contact with bodegas and wine producers from, in particular, Spain. I have noticed that during the last years their rosé production is more and more tuned to the North European rosé tasters.
As you may have experienced, the color of rosé varies quite a lot, varying from barely noticeable pink to very dark pink, almost the color of a red wine. But how does the wine get its color? And why is one color different than the other? To explain that, it may first be useful to know how white and red wine get their color. The flesh of each wine grape is colorless, so you can turn a blue grape into a white wine, e.g. a "Blanc de Noir" (the name says it all). The flesh therefore does not determine the color. What determines the color is the intensity of natural dyes that are present in the grape skin (and in the cheap stuff the added dyes, abundantly present in most "Chateau Migraines").
When making white wine, the twigs are separated from the must (grape juice) using a grape mill. Then the grapes are getting pressed and the alcoholic fermentation takes place without the skins (those determine the color). At the production of red wine the natural colorants have a major influence on the final color and therefor the peels are left together with the flesh during the fermentation process for about 10-14 days. There are 4020 different grape varieties and each variety has its own color intensity. That is in particular the reason that not every wine has the same color.
But how does rosé get its color?
Many people think that rosé is simply a mixture of white and red wine. But it is usually forbidden by law to make a rosé wine by mixing red and white wine (in Europe). Blending it gives the color of rosé, but never the fruity and fresh character that is so characteristic of these wines. Moreover, a large part of the quality control is lost if every wine producer starts throwing (blending) everything together. An exception to the prohibition of mixing red with white wine within the European Union applies to the preparation of rosé champagne. Countries outside of Europe such as Chile, Argentina and Australia hardly have any wine legislation, mixing is allowed there and these wines may also be marketed in Europe so be careful choosing your rosé at the wine shop by taking in account the country of origin.
The most common way to give rosé its color is by allowing the peels to ferment for a short time, then separate them, and continuing the fermentation process as with a white wine. The Germans also make a beautiful variant called "Rotling". Before the fermentation, blue and white grapes are mixed, crushed and the alcoholic fermentation is followed. In this case they are not allowed to call it a rosé…
Cheers & enjoy the summer!
Roel Peters RP-Vinos USA
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