Tickled Pink!

Our first blog post! And, how appropriate that it comes in the middle of rosé season. Although, now you could argue that you can drink rosé anytime of the year. Besides, it goes with a vast variety of foods in all seasons.

Pink wine serenely spans the color space between red and white wine and, in a way, rosé is more like an attitude of spirit.  Rosé wines are very refreshing and ideal for hot summer days and they pair perfectly with a Mediterranean style cuisine.

How does it happen?

There are actually three methods for making rosé: 

First is the maceration method.  When red wine grapes are let to rest, or macerate, in the juice for a period of time and afterward the entire batch of juice is finished into a rosé wine.  The maceration method is the probably the most common type of rosé we see. 

Second is the Saignée (“San-yay”) or “Bled” Method.  This is when, during the first few hours of making a red wine, some of the juice is bled off and put into a new vat to make rosé.  This method is very common in wine regions that make fine red wines such as Napa and Sonoma.  The purpose of bleeding off the juice not only produces a lovely rosé but it also concentrates the red wines’ intensity.  Saignée wines are pretty rare, due to the production method and often will make up only about 10% or less of a winery’s production. 

Lastly is the Blending Method.  The blending method is when a little bit of red wine is added to a vat of white wine to make rosé.  It doesn’t take much red wine to dye a white wine pink, so usually these wines will have up to 5% or so, of a red wine added.  This method is very uncommon with still rosé wines but happens much more in sparkling wine regions such as Champagne.