The Successful Collector – By Julian Hitner ~ Wine education for us all – Rosé wine ~ Saturday, June 23rd, 2012
Julian Hitner
What’s all the blush about?
What is rosé? Is it a red wine or a white wine?
Truth be told, it’s a little of both. With several exceptions, most rosé is made from red grapes using white winemaking methods.
There are two common ways of making the ideal summer sipper. The first is to simply crush the grapes and let them ferment with the juice for up to three days in stainless steel vats, after which the juice is ‘run off.’ Fermented at cool temperatures the same way white wine would be, the result is a very pale red (or pink) wine with a discernible white wine personality.
Chateau d’Esclans Garrus Rose
On the other hand, most of the world’s finest rosés are produced using the saignée method. This is a little more complicated. Instead of immediately crushing the grapes, they are left relatively unbroken to chill and macerate for up to two days, after which they are fermented like any other white wine; any ‘free-run’ juice is then drained from the vat and eventually bottled. Not surprisingly, this is more labour-intensive, and quality will depend on the experience and/or talent of the winemaker. Isn’t this always the case?
Chateau d’Aqueria Tavel Rose
So in what places is the best rosé produced? In France, great rosé can be found throughout virtually all southern winegrowing regions, particularly Provence, Languedoc-Roussillon, and the Southern Rhône Valley (most notably the Tavel appellation). In each case, the wine is typically a blend of Grenache, Cinsault, Syrah, and Mourvèdre; though the style may vary depending on grape blends and the level of extraction involved. Delightful rosé can also be found in theLoire(the best made from Cabernet Franc), Burgundy (particularly the commune of Marsannay), and even Bordeaux. Spain and Italy also produce their fair share, under the names ‘rosado’ and ‘rosato,’ respectively. In each case, local grapes are commonly used, though Spanish versions are often more reliable, especially those made from Garnacha (Grenache).
In California, white Zinfandel was all the rage in past decades, crafted using the saignée method but with a much shorter maceration. However, the past ten years have seen white Zinfandel give way to darker-coloured, fresher, and much more potent styles. Many of these are crafted using whichever grapes the specific region is most famous for, or from whichever grapes are most widely available. Other than this, generalizations are hard to make, rosé is now so widely produced. Large-scale producers can be found throughoutCalifornia,South America,Australia,New Zealand, andSouth Africa. In each case, they will often taste much stronger and more extracted than their European counterparts, as well as possess a much darker colour. Not surprisingly, smaller producers with a good reputation are the ones to watch out for.
Most rosé can be easily enjoyed on its own, either as an aperitif on the summer patio or as an accompaniment to all sorts of dishes. While it may seem surprising, rosé pairs amazingly well, not just with seafoods and creatures formerly feathered but a wide assortment of foods. The ideal serving temperature is anywhere between 6 and 8°C. Just remember one thing: excepting champagne versions, rosé does not age. Particularly on this account, it is indeed neither a red wine nor a white wine.
Click here for a few gems from the 23 June 2012 Vintages Release.