Spring is here! Well at least officially. We had a sunny spring day and decided it was definitely Rosé season. Rosé is one of those wines that people equate with warm weather and sunshine. We hope that both of those things are coming your way.
Rosé wines are one of those wines that can be confusing. Is it a red wine or a white wine? The answer is yes, well sort of.
Rosé wines can be made with red or white varietals. It all comes down to the grape skins because that is where the color of wine is located. There are two general methods of making Rosé wine. One is maceration and the other is method is called saignéeing.
Maceration is when the grapes are pressed and sit in their skins. It is also the most common method. When making Red wine the juice and skins are fermented together throughout the fermentation process. This gives the most time to release the lovely red colors we associate with red wine.
Saignee method is really a part of the red wine making process. During the fermentation of a red wine about 10% of the juice is pumped out and into its own storage vessel. This process leaves a higher ratio of skin contact on the remaining juice, making the resulting red wine richer and bolder.
Macerated Roses’ sit with their skins for a short period of time and then the juice is separated from the skins before it gets too dark. Here at Alexandria Nicole we generally let the macerated grapes and skins sit for about 12 hours but as our winemakers say “It really depends upon the grape varietal we are using and what flavors we are going for in that vintage.” I guess that is where the magic happens, in their decisions.
Check out the infographic more details on the making of our 2013 Rosé. Check back next week for some of chef’s favorite pairings for Rosé. Saluté!