Rosé wine - colour on the table

Stimmungsvolles Bild mit einem Glas Roséwein vor sommerlichem Obst

You have so far avoided rosé wine because you thought it was a supposed mixture of red and white wine and you were suspicious of that? Don't worry. Rosé wine stands for a kaleidoscope of red colour nuances and extraordinary aromas. Rosé wines are light-coloured wines made from red grapes. In short: a high-quality rosé wine is a serious alternative to red and white wines!

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The rosé wine began with a dream

Portuguese winemaker Fernando Van Zeller Guedes is considered the inventor of rosé wine. He had a dream of creating a wine that was the exact opposite of heavy port wine. He had a light, fresh and sparkling wine in mind when he set out to make his idea a reality in Vila Real in Portugal's Douro Valley in 1942. He brought a few winemaker friends on board and the first Portuguese rosé was born.

How rosé wine is made

So what is the secret behind this wine, which is made from red grapes but is not really red, only rosé in colour? It is the production method; more precisely, there are three different ways to produce rosé wine. The following applies to all methods: to ensure that rosé wines remain light in colour, the berries must not be left on the mash, or only for a few hours. The more intensive the contact with the grape skins, the stronger the colour of the wine. The colour spectrum ranges from salmon pink to cherry red.

1. The ‘maceration’ method

‘Maceration’ refers to the period during which the grape must is in direct contact with the grape skins. While red wine is fermented with the skins for several days to weeks to gain colour, the must for rosé wine only has contact with the skins for a few hours, sometimes even just minutes. The duration of skin contact is the yardstick for different rosé styles. The longer the must is in contact with the skins, the fuller and more intense the flavour becomes.

2. The pressing method

Using this method, the winemaker fills a press with uncrushed grapes, which are usually harvested a little earlier so that the alcohol content in the wine remains low and the acidity fresh. The grapes are gently pressed. The must remains in contact with the skins only until the desired colour and flavour are achieved. The must obtained in this way is fermented in the same way as white wine. Good rosé wines from direct pressing have only a slight pink colour and are among the finest and most delicate rosé wines.

3. The Saignée Method

‘Saignée’ is French and means ‘bloodletting’. With this method, the grapes are literally bled: the must is placed in a tank together with the skins, where the skins ‘bleed’ their colour. What is special about this process is that once the must has reached the desired colour, the winemaker does not remove the skins from the tank, but instead drains off about 10 to 20 percent of the rosé-coloured must and presses it in a separate tank. This produces a comparatively dark rosé wine. The must remaining in the initial tank continues to macerate with the skins and is developed into a particularly strong and colour-intensive red wine. Rosé wine produced using the saignée method is therefore, strictly speaking, a by-product of red wine production.

High-quality rosé wines from Portugal

In Portugal, rosé wines are produced mainly in the Vinho Verde region in the north-west, in the Douro Valley and in the Terras da Beira wine-growing region. Wineries dedicated to producing vinho rosado can also be found in the picturesque vineyards of the Algarve, on the Setubal Peninsula and in the Lisbon region. High-quality rosé wines are also produced by wineries in Alentejo and Alentejano. Rosé wine from Portugal impresses with its berry fruit aromas and a balanced acidity-sweetness ratio. Another typical characteristic is its colour, which can vary between wild salmon, raspberry red or almost pink. Portuguese rosé wines are based on grape varieties such as Espadeiro Tinto, Azal Tinto, Borracal, Vinhao, Aragonez, Touriga Franca, Shiraz/Syrah, Touriga Nacional, Touriga Franca, Baga, Alfrocheiro and Castelao Frances.

South African rosés have cult status

Rosé wine from South Africa has now achieved almost cult status and is at the top of the list for wine connoisseurs from all over the world. The local Pinotage grape variety, a cross between the red Cinsault and Pinot Noir varieties, is not entirely innocent in this. The special Pinotage grapes thrive especially in the mild climate near the coast. There, the soils also provide the optimal nutrients and thus ideal conditions for the vines.

A unique, elegant rosé wine made from Pinot Noir and Chardonnay

The Pinot Noir grape variety is not often found in South Africa as a single-varietal rosé wine. When it is, it impresses with earthy aromas and fruity notes of raspberries, strawberries and red apples. Pinot Noir combined with the Chardonnay grape variety results in a particularly elegant and unique rosé wine. Other grape varieties used to make rosé wines in South Africa include Cabernet Sauvignon, Cinsault, Merlot, Pinotage, Grape Juice, Moscatel, Red Muscadel, Chardonnay, Carignan and Mourverdre.

Subtle nuances from cherry red to salmon pink

The subtle nuances of rosé are as varied as the grape varieties themselves: they shimmer in the glass in shades ranging from cherry red to salmon pink, exuding a bouquet full of delicious fruits. The scent of overripe strawberries, orange and hibiscus, for example, rises to the nose. There are also notes of strawberry, honeydew melon, rose, celery and orange peel. Rosé grown in cool climates delights with aromas of cranberry and red currants. If the growing region is in a warmer climate, it delights with notes of morello cherry and raspberry.

First-class rosé wines from South Africa

When it comes to first-class rosé wines from South Africa, the Paarl and Stellenbosch regions have made a name for themselves. However, wineries dedicated to rosé wine can also be found in the Western Cape, Swartland and Coastal Region. Constania, Durbanville and Breedekloof are also known for their excellent rosé wines.

A rosé unfolds its aroma in a wine carafe

Rosé wine is incredibly diverse and ranges in taste from dry to sweet. It is reminiscent of light red wines, but is drunk chilled like white wine. This makes it a popular summer drink that unfolds its full aroma in a wine carafe. Rosé wine is particularly appreciated with light dishes as a carefree accompaniment to summer cuisine. However, it also goes well with all kinds of starters, fish, white meats and dark sauces.