Rosé is a type of wine that is neither purely red wine nor purely white wine. It has some of the color typical of a red wine, but only enough to turn it pink. The pink color can range from a pale orange to a vivid near-purple, depending on the grapes and winemaking techniques.

There are three major ways to produce rosé. The first is used when rosé wine is the primary product. Red-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period. The grapes are then pressed, and the skins are discarded rather than left in contact throughout fermentation as with red wine making. Because the skins contain much of the strongly flavoured tannin and other compounds, this leaves the wine tasting more similar to a white wine. The second, saignee or bleeding, is used when the winemaker desires to impart more tannin and color to the wine, and removes some pink must. This is known as bleeding the vats. The third method, simple mixing of red and white wine, is discouraged in most wine growing regions now except for Rosé de Champagne. Even in Champagne many producers do not use this method.

European rosés are almost always dry wines while American ones, such as white Zinfandel are often very sweet. European rosés act as a refreshing substitute for heavy red wines during the summer months.

In America blush wine is usually sweet rosé wine.

Rosé wines originating from Germany are normally labelled as Weißherbst.

See also

• Wine

Rosé wines

Rosé (Wein) | Roséwein | شراب گلی | Roséwijn | Rosévin

External Links

• Drinking Rosé in the Summer