Wine

Summer is savored in rosé

These are the summer wines par excellence. Not a wine region that does not produce rosés, even if Provence alone produces around 40% of French production. A multitude of terroirs and grape varieties offer a wide range of rosé wines, for all tastes and all occasions.

Latest edition : 18 August 2021

The colour :

Let's start with the basics, namely the color of these wines that are so popular in summer (while many cuvées can be enjoyed all year round). The pink color, more or less sustained, is not obtained by mixing white wine and red wine, especially not! This process is also, and fortunately, prohibited, at least in Europe. Except for champagnes whose rosé color can be adjusted by adding a little red wine.
How does rosé wine get its color? There are two methods: pressing and bleeding.

The pressing:

From the harvest, the whole or de-stemmed bunches (stripped of the leaves) are pressed directly. The juice is placed in vats and fermentation can then begin. The pressing rosés have a lighter color, almost white rosre tending towards salmon. In general, they are lively wines with a fruity and floral nose, with notes of citrus fruits, exotic fruits.

 Bleeding or maceration:

The black grapes are put in vats before the start of fermentation (maximum 24 hours). The berries then release the pulp, skin, juice. The pigments and aromas of the skin permeate the juice, which also gives it its color. Then, the must is pressed to obtain the juice which is fermented. All the know-how of the winegrower is necessary to determine the duration of the maceration: the skins containing the famous anthocyanins (the pigments necessary for the production of red wines), too long a maceration would transform rosés into reds! To be even more precise: the winemaker only takes part of the juice, the one at the bottom of the vat which is less in direct contact with the skins. This is called bleeding. The color palette of saignée rosés is more intense.
Regardless of the method used, the winemaker's know-how is necessary in order to find the right balance between tannins and aromas.

The grape varieties:

To produce rosé wines there is not one grape variety but grape varieties, depending on the region. Syrah, Grenache, Cinsault, Tibouren, Mourvèdre, Carignan, Pinot Noir, Merlot, Gamay, Pinot d'Aunis, Cabernet Sauvignon, Grolleau, Malbec and so on. These are often blended wines. By vinifying each grape variety separately, the winemaker manages to get the best out of it.

Food and wine pairings:

The list would be too long! Served at the right temperature, i.e. very chilled (8 to 12° C max), they can be enjoyed as an aperitif on the terrace, during a summer picnic, with all the Mediterranean cuisine but also dishes with more exotic flavors such as sushi, tajines, curries and Thai cuisine.

We tasted:

ALSACE:

Pink tie by Pfaff (vignerons de Pfaffenheim)

LOIRE:

Petit Bourgeois (Bourgeois Family House), 
Coq'licot (Loire Alliance)

OCCITANIA:

Rosé d'enfer (winemakers of Plaimont),
Hilha (winemakers of Plaimont),
Mourvèdre rosé (Les Jamelles)

PROVENCE:

La Grande Cuvée rosé (Château de Berne),
Château Saint-Roux , 
B 2020 (La Grande Bauquière),
Pure Rosé (Maison Mirabeau),
Vieilles Vignes (Château la Valetanne),
Château Revelette ,
Joio rosé (Bastide de Blacailloux),
Glorius AOP Provence (Château La Castille),

RHONE:

La Fougeuse 2020 (Domaine Odylée),
La Combe des Marchands (Maison Les Grandes Serres),
Rosé (Vin de France Marcel Richaud),
Tube Attitude (Maison Descombes),
Juliette (Domaine Saint-Luc, AOP Grignan-les-Adhémar),
Rosé (PGI Mediterranean, Maison Les Grandes Serres)

BEARN:

ADN64 (Domaine Mont d'Oraàs, Wine of France)

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