Who has not heard, during an aperitif with family or friends, that rosé was not wine? Cassons preconceived ideas, and discover together how rosé is a wine that deserves our full attention.

 

Rosé wine manufacturing process

Contrary to what many think, rosé is not a mixture of red wine and white wine. Much more subtle than that, it responds to a very specific manufacturing process.

Maceration

The rosé is obtained with red grapes, which can be transformed in different ways. The first is maceration, a method which consists in letting the grape crushed in its juice rest before filtering the liquid. This liquid thus obtained constitutes the rosé.

The maceration allows you to have fruity pink wines, the color of which is obtained by soaking red skin crushed with the colorless juice of crushed flesh. The longer the maceration, the more dark the rosé wine.

The bleeding method

The second technique used to obtain a rosé wine is the bleeding method. The bleeding wine is then obtained from a harvest of red wine put in tank, in which we take part of the juice a few hours after the start of maceration. The rest will continue to soak to form red wine, while the liquid taken, having already taken a pink tint, will be vinified aside.

The bleeding method gives a more powerful and tannic rosé, with a richer taste.

 

Dry rosé wine

A dry rosé wine is a fruity and light wine, which contains less than 4 grams of sugar per liter. Obtained from a mixture of several grapes, this type of rosé is particularly manufactured by winegrowers from France, or Spain. We then obtain a wine with an inexpensive structure, and with fruity aromas.

Several grape varieties are conducive to the manufacture of dry pink wines. Among them, we can name:

• Grenache: with its aromas of strawberry and raspberry, enhanced with a note of white pepper, the grapes of this grape produces pink wines weak in tannins and color;
• Syrah: the dark grape grain of this grape provides juice with aromas of blackberry and spicy notes of black pepper;
• Le Mourvèdre: Removing intense aromas of black fruits and pepper, the Mourvèdre gives very colorful rosés and full of freshness;
• The Cinsault: grape variety used in AOC COTE DE PROVENCE, giving the rosé a pale dress, and fruity aromas.

 

 

Sweet rosé wine

Fruity and sweet rosé wine is distinguished by its sugar content. This can be higher or lower, often between 4 and 45 grams per liter. The sweet rosé thus offers a less tannic taste than dry rosé, but rich in aromas of ripe fruit.

 

The price and age of rosé wine

For the majority of pink wines, you should not wait long before you can consume them. However, there are duty rosés that can today keep up to 10 years or more. These wines are however less accessible in terms of price.

 

The colors, the shades and the tones of the rosé wine

To describe the color and vinification of a rosé wine, several terms are used, but 7 of them are particularly recognized. You will be able to describe the dress of a rosé wine through these 7 colors: lychee, fishing, salmon, apricot, coral, raspberry and cherry.

 

Carbohydrates and calories of rosé wine

Most pink wines are soft and fruity, and therefore have a strong sugar content. They are therefore generally richer in carbohydrates and calories than red wines or dry white wines. Thus, a glass of sweet rosé contains between 95 and 125 calories, and between 1.5 g and 5.5 g of carbohydrates.

Dry pink wines, such as the Côtes de Provence Rosé, less rich in sugar, are also less calorie.

 

The virtues of rosé wine for health

A team of researchers would have highlighted a strong resveratrol content in rosé. Antioxidant and anti-inflammatory, this compound would prevent cardiovascular disease. Rosé wine also has no more adverse effects than red or white.

 

Rosé is therefore a wine, just like red and white, and has its own manufacturing technique. The Château de Berne invites you to taste the best in rosé, with a Selection of Côtes-de-Provence To make you forget all the rumors on the rosé.