Who doesn’t want to rosé all day? After all, rosé is perfect for all seasons or situations. It can be a universal crowd pleaser, especially if the crowd is filled with millennial-aged white women who call each other “babe.” But have you ever wondered how rosé is made? If so, you’ve come to the right place!
There is a common misconception that rosé is simply white wine mixed with red, but that is largely not the case. Instead, the color is created by a process called “maceration,” which essentially involves crushing the grapes and leaving the skins on for a particular period of time throughout the winemaking process. Contrary to that, white wines go through their fermentation process with no skins, while reds keep the skins throughout the majority of process. The length of time skins are left in contact with the grape and type of grape used are largely responsible for the color in rosé.
You may have also heard of the Saignée Method of making rosé. Saignée Method wines tend to have bigger flavors than everyday rosé. With this method, the wine is made like a typical red wine, but some of it is “bled off,” or removed from the rest and fermented separately. There is some controversy as whether this method produces a “true rosé” in comparison to the above maceration method. I personally think both are delicious, so I’m not over here judging.
There you have it, folks. Rosé is largely uncomplicated but can be seriously delicious. If you associate rosé wine with sickly-sweet drinks that you may have funneled down in a past life at a frat party, it’s time to give it another shot. You may just find a new delicious everyday wine.