coming up rosés

Posted by on 1 April 2009 | 0 Comments

 A recent news item out of France was lamenting, quite rightly, proposed EU regulation changes which would allow rosé wines to be made by simply blending red and white.  The traditional way of making rosé uses only red grapes.  The process, which in France is called "saignée" (bleeding) involves the grape juice and skins being kept together for a very short time just a few hours after crushing.  This allows a small amount of red colour to bleed from the skins into the otherwise almost colourless juice to produce a shade of pink, which varies in intensity according to grape variety and the length of time the juice and skins are kept together.

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