Rosé Wine Characteristics

Rosé Wines: What is rosé wine, what are its types and how to choose the best? Rosé wine has endless variations in flavor, color, and style. An infinite palette: there are dry pinks and sweet pinks, pale pinks and dark pinks, party pinks and gastronomy pinks.

The characteristics of rosé wines such as flavor, aroma and aftertaste vary from one drink to another. Here, I will show you the main characteristics of these wines.

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What is it and why is it Pink?

This is a drink obtained from black grapes due to the short contact of the pulp with the grape must. Such a drink has a fresh and delicate taste, and a complex aroma.

Basically, the process of making rosé wine is the same as that of red wine.


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In fact, the more the puree is macerated in contact with the skin, the more intense the wine becomes. Therefore, by separating the must from the wine, the coloration is less pronounced. The pigments contained in the skin of black grapes are what make the wine rosy.

Light rosé wines are obtained by direct pressing technology using garnacha, cabernet francis, senso, carignan grapes, and as a result, drinks are obtained whose distinctive characteristic is a slight acidity and hints of juicy fruits in the flavor.

Technology and Manufacturing Methods for Rose Wine

The vinification of rosé wine can be carried out using 3 manufacturing methods, namely maceration rosé, pressed rosé and bleeding rosé.

Pink Maceration

This type of rosé is achieved by macerating black grapes. The maceration must be imperatively short, in order to change the color.

The method aims to separate the berries from the skin, pulp, seeds and grape juice. During the vat, the pigments contained in the grapes permeate the juice and give the tone to provide a pink color.

The wort is subsequently pressed and separated from the solid parts. It is here where the fermentation will begin, which will take place at temperatures between 18 and 20 ° C; to keep the flavor.

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Pressed Pink

This is the white winemaking of red grapes. It is recommended to squeeze the grapes with the skin, as pink salmon is the desired color.

It is a brighter rosé than the maceration rosé. This vinification consists of pressing the grapes directly after harvest. After this, the juice in the tank is fermented.

Bleeding Pink

Bleeding rosé wine is made from red grapes. The maceration of red grapes as part of its production does not take long in tanks. After the juice contained in the tank takes on the pink tint, the tank is purged.

The expression "purge the tank" means that part of the obtained must is transferred to a different barrel where the wine will be fermented. Therefore, the rest of the must is destined for the production of red wine.

The purpose of this vinification is to obtain very accentuated characteristics of rosé wines. After fermentation, it is removed from the tank, the rosé wine is decanted; this to maintain the sweetness and fineness of the aromas.

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rose wine characteristics

Characteristics of Rosé Wines

There is no single type of rosé wine. Wine can vary from very sweet rosé to very dry rosé. Any variety of dark skinned grape can be used to make rosé wine. Pinot Noir produces a pale pinkish color. Garnacha, on the other hand, produces a vibrant, dark rosé wine.

The characteristics of rosé wines are the result of the application of a unique technology in their production.

The raw material for the production of wine are red grape varieties, the peel of which is separated at the beginning of the technological process. The faster the shell separates before fermentation begins, the less intense not only the color but also the aroma of the drink will be.

The main principle to obtain a delicate color is to limit the time of presence of the pulp in the total mass of the must during the production of the drink.

The color of the finished product often characterizes the taste of the drink. Thus, the softer tones indicate the freshness of the flavor, the lightness of the aroma. Pronounced color saturation and dark shades indicate the presence of a spicy berry aroma. The color of the raspberry-pomegranate indicates fruity notes, hints of honey flavor and floral aroma.

In addition, depending on the percentage of sugars, the wines can be dry or sweet.

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Types of Rosé Wine

All dry rosé wine can be divided into two broad categories: light and strong.

Light Rosé Wines

Light rosé wines are obtained by direct pressing technology using garnacha, cabernet francis, senso, carignan grapes. As a result, drinks are obtained whose distinctive feature is slight acidity and hints of juicy fruits in the taste.

Strong Rosé Wines

Strong rosé wines are obtained using classic steeping technology, they are distinguished by a high tannin content and a full body, they have a slight acidity. They are characterized by notes of red fruit flavor, sometimes with a spicy undertone.

Strong rosé wines contain more tannins and have a richer, brighter and more saturated dark color. In the technological process, it is preferred to use the berries of merlot, syrah, pinot noir, murvedra, cariñena, garnacha grapes.

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Quality Rosé Wine Production

The best rosé wine is made from Grenache grapes, the main producers are in the southern regions of France. Quality drinks are not only made in Provence, but also in Spanish Navarre, in Portugal, Italy, California.

Gastronomy Rosé Wines

Based on the gastronomy, the best wine choices are made according to the type of dish, thereby obtaining the most interesting and vivid impressions of each sip.

Rose wine can go well with any meal. The trick to choosing the right rose wine for the right food is to look at the white and red equivalents.

Very light and dry rosé wines will pair well with foods that are suited to dry white wines. Pasta dishes like Italian food or white rice, they are easily paired with light, dry rosé wines, as well as salads and seafood.

The boldest and most full-bodied rosé wines pair very well with rich and spicy cuisine such as Mexican food.

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Rosé wine is obtained by a production process similar to that of red wine, however, its characteristics depend on the method of manufacture: maceration, pressed or bleeding. By drinking a drink in small sips, you can feel the
fruit and berry flavor versatility.

Light rosé wines are subjected to direct pressing using Grenache, Cabernet Francis, Senso, Carignan grapes, thus slightly acidic and fruity drinks emerge.

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