Rosé wine is made when the wine is exposed to the skins of red grapes for a short time, colouring it. Any grape can be used to make rosé, from Cabernet Sauvignon to Shiraz, but generally one finds fruity, light and floral fragrances on this delicate wine. Look out for flavours of berries, citrus, melon and even cherries. Read more on Winefolly.
Rosé is made in one of three ways:
• Maceration method: the red wine grapes are let to rest in the juice for some time and afterwards, the entire batch is finished into a rosé wine. The red grape skins are in contact with the juice for up to 20 hours.
• Saignée, or “bled” method: 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.
• Blending method: A little bit of red wine, only about 5% of the total volume, is added to a vat of white wine to make rosé.