Today is International Rosé Day and while we might have thought the craze for pink was over, it seems that to drink pink is all but a phase. Rosé is a favourite under celebrities and trendsetters. Brad Pitt and Angelina Jolie have their own Miraval Rosé and so does Sting, John Legend, Sarah Jessica Parker and even cricket legend, Sir Ian Botham (Read more). Recently Kylie Minogue celebrated her 52nd birthday by launching her own rosé, while rapper Post Malone also introduced his.
I remember when local rosé wines was just about light red in colour and almost always sweet or semi-sweet and considered to be a lady’s drink. Luckily, long gone are those days of prejudice! Despite the fact that the more sophisticated styles of Rosé found their place in the South African market, there are still many misconceptions on this wine. Rosé might be the choice for easy, summertime drinking, but making it can be more complicated.
While one would think it obvious, rosé is not generally the product of combining white and red wine. The usual way of making Rosé is the Maceration method. I always fine WineFolly’s descriptions so user-friendly, so here goes: “Rosé happens when the skins of red grapes touch wine for only a short time. Where some red wines ferment for weeks at a time on red grape skins, rosé wines are stained red for just a few hours. The winemaker has complete control over the color of the wine, and removes the red grape skins (the source of the red pigment) when the wine reaches the perfect color.”
Today is International Rosé Day and while we might have though the craze for pink was over, it seems that to drink pink is all but a phase. Rosé is a favourite under celebrities and trendsetters. Brad Pitt and Angelina Jolie have their own Miraval Rosé and so does Sting, John Legend, Sarah Jessica Parker and even cricket legend, Sir Ian Botham (Read more). Recently Kylie Minogue celebrated her 52nd birthday by launching her own rosé, while rapper Post Malone also introduced his.
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I remember when local rosé wines was just about light red in colour and almost always sweet or semi-sweet and considered to be a lady’s drink. Luckily, long gone are those days of prejudice! Despite the fact that the more sophisticated styles of Rosé found their place in the South African market, there are still many misconceptions on this wine. Rosé might be the choice for easy, summertime drinking, but making it can be more complicated.
While one would think it obvious, rosé is not generally the product of combining white and red wine. The usual way of making Rosé is the Maceration method. I always fine WineFolly’s descriptions so user-friendly, so here goes: “Rosé happens when the skins of red grapes touch wine for only a short time. Where some red wines ferment for weeks at a time on red grape skins, rosé wines are stained red for just a few hours. The winemaker has complete control over the colour of the wine, and removes the red grape skins (the source of the red pigment) when the wine reaches the perfect colour.”
Another method is Saignée. Often darker and bolder than wines made using the Maceration method, the Saignée method bleeds of a portion of red wine while it is still in fermentation. The Saignée rosé then continues to ferment on its own.
While the Ancient Greeks’ blending of white and red wine was probably the beginning of rosé, this practice is not common in the way we make still rosés today. But blending of white wine with a touch of red does happen and it is prevalent in the making of rosé sparkling wines where Chardonnay receives a dash of Pinot Noir.
There is also the practice of direct pressing where the juice has the minimum contact with the skins, resulting in the palest of rosés.
Any red wine variety can be used, but some, such as Syrah, Tempranillo, Grenache and Pinot Noir are more popular as they bring the typical red berry and rose flavours to the wine.
Walking through the rose garden that is the Provence exhibition space at Prowein, is an annual highlight. Also one of the victims of Covid-19, Prowein 2020 didn’t happen and therewith my opportunity to try a few French rosés. Perhaps, I should pour myself a glass of rosé tonight. If you are lucky enough to have a bottle of Garrus by Château d’Esclans or Clos du Temple by Gérard Bertrand, enjoy – these two Grenache-based wines from France are the world’s best rosés according to The Drinks Business.
Image: Last year I met the team from Roy René and loved their Château De Libran rosé. As a bonus I found out that they are situated close to the town of La Motte, after which our Franschhoek property is named!