On the palate, rosé should always be refreshingly tart. Rosé’s personality, taste and complexity often revolve around red and black fruit aromas, sometimes mingling with hints of flowers, herbs or spices. So, a good rosé is a rosé made with quality in mind. Rosé shouldn’t be oxidized or unbalanced. What makes rosé good is the diligence in the vineyard and cellar. Inexpensive rosé can be charming but rarely as complex on the nose as finer rosé. There aren’t good or bad wines, only wines for different occasions. Learn more about what gives the wine its color here. That discarded pink juice can be bottled as rosé. To make concentrated red wines, producers might choose to reduce the ratio between grape skins and grape juice, bleeding out some of the liquid. Unlike rosé wine made by maceration, saignée rosé is a by-product of red wine production. Most rosé wines are produced with the maceration method. You’ll get a darker color if you let them steep or macerate for extended periods. ![]() The dark fruit has water-soluble pigments that taint the grape juice as soon as you crush the grapes. Red grapes are the common denominator in all rosé wines. For example, Bordeaux wine was (and still is) called claret for its pale color.Īlthough we don’t know much about the origins of rosé as a style, we know it predates heavily extracted red wines. Some of the most popular red wines today could have been considered dark rosé in the old days. The result was most probably a pinkish wine. In the early days, grape growers indiscriminately harvested and crushed red and white grapes, and they’d vinify them together. ![]() It has been produced for thousands of years and is probably one of the earliest styles developed.
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