Y ou can analyze rosé wines from many different angles. Let start this cycle of posts from the topic of winemaking rosé wines.

Red grapes short maceration
The squeezed juice of red grapes is macerated together with the grape skins for a very short time, from 2 to 24 hours, only to give the wine a pink shade (sometimes powdery like California wines, sometimes as deep as magenta – Australian wines). The color is a direct result of the length of the maceration.
Thus, rose wines have
• Aromas of both, red flowers and fruits, and white fruits and flowers.
• Coming from the red variety but being more like white wines,
• Having more freshness than red wines

In French, it means “to bleed,” saignée is often a byproduct of red winemaking, rather than an intentionally made rosé wine. That is why wine made during this method is not considered as a serious rosé as the one that comes from grapes and vineyard spots dedicated to it.
This technique is common in regions where winemakers seek to produce concentrated, big, bold reds.
“Bleeding” off some wine from the tank in the early maceration process gives more concentration to the remaining juice. The lighter juice that’s bled off is vinified separately as rosé, resulting in a more deeply colored style of wine.
At the end saignée is drinkable, but you need to be conscious that generally is very commercial wine, with lots of “sweetness” (not sugar, but the sensation), with less freshness, good for those of you who prefer a richer, fruitier rosé.

Blending whites and reds?
That is the oldest myth about rosé. No, wineries don’t that!!! But is some particular situations it is not only well seen but also desired. In Champagne wine (the appellation rules talk about it precisely) is allowed to blend, for example for rosé Champagne, producers may add still Pinot Noir for hue and flavor.
Blending reds
Yes, some rosé wines are the blend of two or more red grape varieties. That depends on the concept of the winemaker, which kind of aromas wants to achieve in the final effect.

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