Page 44 - Book - FF.cdr
P. 44
Faculty Corner Article
RISE OF THE ROSE
Most wine lovers declare proudly what kind of red or white wine they like but
there are few declared rose wine lovers. For far too long the world of Rosé wines
has been anything but rosy, with confusion about how it is made, the grapes used
in making it and vinification styles. Then there is the lack of age ability that often
irks the cellar owners.
This style of wine has also earned itself some flak for its most prominent factor-
the colour pink which can range from pale shades of light orange to vivid pinks,
governed by grape varieties and wine making choices. Many a men declare it,
wrongly so, that being pink in colour, and it is suitable for feminine palates.
Different Methodologies
These are diverse ways to acquire that tinge of pink for a rose wine. These are:
Skin Contact - This method of production of rose wine means the red skinned grapes are allowed to stay in
contact with the grape skin and flesh of the fruit. The skin contains tannins and other compounds which are
responsible for the red wine character. Not allowed to stay in touch for too long, it imparts the light colour and
governs the taste too.
Saigne'e - This term technically means bleeding the vats. When a wine maker decides to impart more colour and
tannin to his red wine, some of the pink juice is removed, or bled. This lighter coloured juice can then be
fermented for production of rose wine.
Blending - This is simple mixing of white wine and a red wine, flavoured for Champagne though saigne'e is
popular in Champagne too with many houses opting for this.
Grapes of Rosé
Majority of Rosé wines are made from red grape varietals.
Depending on the popular grape of the country, the region and winemakers opt for anything from Pinot Noir,
Syrah, Grenache, Merlot, Malbec, Cabernet Sauvignon, Tepranillo, Sangiovese, Zinfandel, or a combination of
these. Tempranillo would be the choice of Spain, Grenache in France, Italy would prefer using its Sangiovese
and winemakers of USA would lean towards Cabernet, Merlot and Zinfandel. Australia and South Africa too
would opt for their favourites and each would interpret the colours, flavours and palate of their Rosé wines
differently. Irrespective of the choice of grapes, the duration of contact between the juice and skin would decide
the colour variations from vibrant pink to the more orange or even a nice hot pink. Then there are the sparkling
rose blends that would often have both grapes- black and white. Some of the still Rosé wines too have tried this
technique of mixing the white and red grapes to give their blends a unique twist.
Evolution of Style
Historically, Rosé wine was delicate and dry. The original claret wine was a pale wine from Bordeaux which
would in today's world be called a Rosé.
Medium sweet wines were in fashion after the Second World War, in the Rhone region of France, and grapes like
Syrah, Grenache and Carignan from Languedoc and Provence region were popular.
The term 'BLUSH' which refers to pink wine, it is used for wines sold in North America, although winemakers in
Australia and even Italy are known to us liberally. Blush now tends to indicate a sweeter pink coloured wine.
However, in Europe, all pink wines are termed as Rosé regardless of their sugar levels.
Flavours of a Rosé
Although the winemaker and the choice of grapes would dictate the nose of a rose; wine, as with any other wine,
by and large Rosé wines tend to be subtle as compared to their red varietals counterparts. Their fruit exceptions
lean towards berries and sometimes citrus and watermelon have a strong presence.
30