Did you know that there are 4 primary ways to make rosé wine:
The maceration method is when red wine grapes are let to rest, or macerate, in the juice for a period of time and afterward the entire batch of juice is finished into a rosé wine. This produces darker coloured wine with richer flavour.
The Saignée (“San-yay”) method is when during the first few hours of making a red wine, some of the juice is bled off and put into a new vat to make rosé. The purpose of bleeding off the juice not only produces a lovely rosé but it also concentrates the red wines’ intensity.
The direct press method is when red grapes are very gently pressed allowing a small amount of colour from the skins into the juice. This produces very light and delicate wines.
Producing a wide range of light to heavier wines, the blending method is when a little bit of red wine is added to a vat of white wine to make rosé. It doesn’t take much red wine to dye a white wine pink, so usually these wines will have up to 5% or so, of a red wine added.
This method is very uncommon with still rosé wines but happens much more in sparkling wine regions such as Champagne.
We have a fantastic range of rosé wines that undergo one method or another. Either way, all are absolutely delightful and delicious!
We have rosé wine from around the world including Chile, France, Germany, Greece, Italy, New Zealand, Spain, USA, and from here in our very own England!
Look out for the unusual with a Retsina blend from Greece or a Charmat Method fizz from England or a wonderful pink fizz from New Zealand!
And what’s more, there’s a lovely discount on all our range to leave you well and truly ticked pink!
Just pop along to our Online Store!
