What is the name of rose wine? Rosé is a summer hit. What are the benefits of rose wine?

Rose wine can bring to mind fancy bottles with playful labels that later take the place of a candlestick. Some may well remember the popularity of Mateus Rose, which remains one of the best-selling rosé wines in the world today, with over 2 million cases sold...

But let's leave the memories and move to modern times.

Rosé wines were one of the earliest products of winemaking and have recently gained their share of popularity. And although their share on shelves still does not exceed 5%, there are definitely samples among them that are worth paying attention to. Chilled Rose is a wonderful companion to the first warm days of spring.

In France, pink wine is called Rose, in Italy Rosato (not to be confused with Rosso - red wines), in Spain Rosado, and in the USA it can bear the inscription “blush” (literally “blush”).

It is made from both specific varieties (for example, local Portuguese, in the case of Mateus), and quite familiar cabernet sauvignon, grenache, merlot, mourvèdre, zinfandel (USA), sangiovese (Italy), syrah (France), tempranillo (Spain). Rose wine can be single-varietal, but more often it is a blend (mixture) of several varieties. If the name of the variety is not visible on the label, then you have just the second case - read the varietal composition on the back of the bottle.

In terms of sweetness, all the usual options are also possible - from very dry to noticeably sweet, comparable to Muscat Asti (Moscato d'Asti). And, of course, where would we be without sparkling Rose!

Let's take a short tour of the world's most famous rosé wines.

French rosé

France is famous for its rich red blends from Bordeaux and the Rhone Valley and single-varietal wines from pinot noir and chardonnay in Burgundy. However, outside of France, people know little about the rosé wines produced in most of these regions, as well as Champagne and Provence. Meanwhile, two thirds of Provençal wines are rosé wines!

But the wines of Rosé de Loire, bearing the corresponding inscription on the label, are already dry rosé, with a sugar content of no more than 3g/l. The varietal composition is also mixed: cabernet franc, cabernet sauvignon, grollot, pinot noir and nek. etc.

Italian rosé

The leading Italian region for the production of rosé wine is Puglia. There they produce a huge amount of it and very different - both in quality and in character. Unfortunately, a large number of mediocre and frankly weak samples have spoiled the reputation of this type of wine - unfortunately for that part of the samples that are worthy of attention and respect, and there are also many of them.

The area richest in rose production traditions is Salento. Although Rosato is no longer as much of a favorite among winemakers as it once was, a number of old-style purists have resisted the modern trend of "lightening" wines through gentle pressing and cold fermentation - and continue to make full-bodied, complex rosés.

Look for Salento IGT or the more strictly regulated Salice Salentino DOC on the label, respectively. The varieties used are the same as those used in the production of traditional local reds - Negroamaro, with the addition (in the case of Salice Salentino) of Malvasia nero, to give softness and more complex aromatics.

These wines can be surprising: ripe, dry, with a bright, recognizable character - they may even seem harsh to those accustomed to modern frivolous rosé wines.

Portuguese rosé

Although Portugal as a whole is not considered a great rosé wine region, history would not be complete without the 1970s legend Mateus Rose.

In 1942, Portuguese winemaker Fernando van Zeller Guedes decided to take a risk and “Americanize” his “green” wines produced in the traditional Vinho Verde region, making them sweeter to suit the new markets of North America and Northern Europe. The wine was named after the nearby Mateus Castle.

Today it remains the flagship wine for Sogrape Vinhos, which has become the largest wine producer in Portugal.

USA

In America, light-bodied, sweet rosé wines became known in the 1970s as “blush” and gained a following among a new generation of consumers.

Using materials from the Decanter magazine website

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P It seems that no one has yet gotten around to promoting rose wine in our country. It is still not often found on wine shelves and in restaurants, although it obviously could become a hit of the summer season. So, with the onset of hot and sunny days, we decided to explore this category of wines and remind you that in summer the only thing better than rosé is rosé.
“What does pink have to do with it?” - you might say. I just really want to drink something cold in the summer. But to enjoy white at lunch, you will have to limit yourself to fish or seafood. Rack of lamb, sushi, and fresh oysters go well with rosé. In general, this is a wine for every taste. It is not “for the reds” and not “for the whites” - in itself. But at the same time it will highlight the taste of almost any dish.
Our most famous and popular pink turned out to be Anjou. A variety of brands and prices with quite decent quality. You don’t have to worry about choosing: it’s more important to decide how much money you’re willing to spend.
In addition to wines from the banks of the Loire - this is where the town of Anjou is located, which gave its name to the famous rosé - a pleasant discovery for us was wines from zinfandel, which has long been cultivated in Israel and in the countries of the New World (except the USA). A bright aroma of tropical fruits and a well-balanced taste are the distinctive features of wines from this variety. An excellent option for those who like to experiment.
We were also pleased with the wide selection of wines from Bulgaria, among which we found rosé samples. One of them was included in our price list, giving pleasure both at a low price and good quality.
Of course, even among rosé wines there are very expensive samples that cannot be classified as a “budget option”. Rosé Sancerre or the famous wines from Provence from Domaines Ott are not cheap. But understanding why you need to pay more for them will require serious effort and effort. Therefore, we decided not to exceed the price level of 1000 rubles. per bottle (the most expensive wine from our “price list” - Villa Gemma 2004 from Masciarelli - costs 820 rubles) and, as you can see, fit perfectly into this range. In addition, to our great chagrin, we did not find pink from Domaines Ott in the capital's stores.
Basically, drink some rosé. It's almost never bad. Experience a new and interesting taste, a little more playful than white wines. Surely you will like this combination of lightness, sophistication and nobility.

Like pink champagne, rose wine is made from red grapes. Only if, in the production of white wine and champagne, the skins of the grapes are removed in the early stages of pressing, then in the production of pink, on the contrary, this skin is added. By the way, it is the grape skins that contain polyphenols, which make red wine (and therefore rose) healthy. Rose wine, like white wine, should be served well chilled. The slightly sweet flavor of some rosés—often found in zinfandel wines—makes it an excellent aperitif and a great dessert accompaniment.

1. Interesting wine from Israel. Variety - white zinfandel. Appetizing bright pink color. Pronounced lingonberry aroma. Soft berry taste with a light mineral note and unobtrusive sourness in the aftertaste.

2. Very decent wine from Bulgaria. Interesting deep aroma with tones of raspberry, cherry, red currant and plum. Full-bodied in the mouth with a dominant ginger-tart note. A good option for a summer lunch.

3. Wine from the La Mancha region. The most popular wine in Spain is not red, but pink. In La Mancha it is made from the most Spanish variety - Tempranillo. Aroma of ripe raspberries and red berries. There is a pleasant refreshing bitterness in the mouth.

4. Chilean version of rosé wine. A sufficiently high level of sugar does not spoil the taste, but, on the contrary, imparts harmony, highlighting the tannins. Ripe fruit on the palate and pleasant sourness.

5. Another Spanish wine from Valencia is Grenache. Delicate pink color. Fresh aroma with mineral notes. On the palate, mineral notes harmonize pleasantly with the tones of ripe fruit. Slightly tart, with an almond bitter finish.

6. Chilean rosé, 100% cabernet sauvignon. Pleasant aroma of strawberries, wild strawberries, raspberries, ripe melon. Full-bodied in the mouth with pronounced mineral notes and a slightly tart finish.

7. Rosé Anjou - one of the most famous French wines - from a respected Burgundian merchant. Aroma of ripe red fruits with citrus notes. Slightly confiture flavor with tones of red currant, cherry and blackberry.

8. Wine from the Weinert winery - from one of the best producers in Argentina. A blend of cabernet sauvignon and malbec. Complex aromas of ripe cherries, peaches, melon and undergrowth. Interesting complex taste with notes of fruit, mint, wormwood and a pleasant “pharmacy” bitterness in the finale.

9. Another pink Anjou. Pleasant floral aroma with mineral tones. Semi-sweet wine with an interesting mineral structure. Pleasant fruity aftertaste.

10. Rose from Bordeaux. A blend of two Bordeaux varieties - Cabernet Sauvignon and Cabernet Franc. Light aroma of red berries. Balanced, noble taste with a hint of rowan and a spicy bitterness in the finale.

11. Wine from Rioja - the main wine region of Spain. Interesting floral aroma with tones of raspberry and strawberry. Pleasantly balanced taste with a spicy bitterness and a velvety finish. Very drinkable wine.

12. Italian rosé from the Lazio region. Bright crimson color. Pleasant floral aroma with tones of cherry, raspberry and lingonberry. Fruity taste with citrus notes. A simple wine, however, is perfect to quench your thirst on a summer day.

13. Wine from Sardinia from local varieties. Bright pink color. Juicy aroma of red berries and pears. Pleasant mineral taste with tones of lingonberry, rowan and an elegant almond finish.

14. Wine from the banks of the Rhone. A blend of cinsault, grenache and syrah. The aroma is dominated by tones of red currant and rowan. Bright, balanced taste of cherry, raspberry with mineral notes and a pleasant bitterness in the finish.

15. Semi-sweet rosé from one of the best California farms. Soft pink color. A piercing berry aroma - strawberries, red currants, gooseberries. Taste of ripe strawberries with hints of lemon. A good addition to light desserts.

16. Wine from Nappa Valley patriarch Robert Mondavi. An interesting blend - 90% zinfandel and riesling. Nice pale pink color. Aroma of tropical fruits, melon, apricots, peaches. Fresh floral taste with elegant honey notes.

17. Rose from Bordeaux Chateau Clark, owned by the family of Baron Edmond Rothschild. A blend of Cabernet Franc and Cabernet Sauvignon. Bright crimson color. Restrained aroma of red berries and juicy fruity taste with a mineral bitterness.

18. Wine from Languedoc. Stylish from the name (translated as “pleasure”) and label to the piquant, bitter taste. An interesting blend - Syrah, Grenache and Carignan. The manufacturer strongly recommends lamb meat.

19. Classic rosé from the Rhone Valley. Restrained aroma with tones of berries and light spicy notes. Slightly oily in the mouth, with a good mineral structure. Pleasant citrus notes in the finish. An almost universal wine in the gastronomic sense.

20. Wine from Giani Masciarelli - the best producer in Abruzzo. Rich, almost red color. Bright cherry aroma with notes of honey melon. Juicy cherry-raspberry taste.

Peter Kolomensky

Rose wine is a relatively rare drink, and few people know how and from what grapes it is made. Some people believe that rose wine is made by mixing red wine with white. Some people know that this is not so, but have little idea of ​​the process of making rose wine. Today we are talking about how rose wine is produced - it is not only interesting, but also explains why it is much less often seen on store shelves than red or white.

Rose wine is not a mixture of white and red

Rosé wines, at least good ones that are worthy of attention, are almost never made from a mixture of red and white wine. A blend of red and white wines “kills” the advantages of both types of drink. This is why in many EU countries the production of rose wine by mixing red and white is prohibited - experts are confident that the emergence of such low-quality wine blends would negatively affect the competitiveness of European wines on the world market.

Almost the only exception when blending red and white wines is allowed is the creation of pink champagne. For it, not only red wine (usually no more than 20%) is mixed with white, but also wines from different years. Then the so-called “triage liqueur” is added - cane sugar with reserve wine and yeast. The mixture is bottled and left for secondary fermentation, during which the wine is saturated with carbon dioxide and becomes sparkling. It is very difficult to correctly calculate the proportions of the mixture components and the aging time of pink champagne, so it accounts for only about 1% of the production volume of this drink. Very little, although many people like it and are in demand.

What grapes are rose wine made from?

Rose wine can be made from any variety of red grape. The grape varieties most often used for it are Garancha, Sangiovese, Mourvèdre, Carignan, and Cinsault. In France, rose wine, or “rosé,” is most often made from Pinot Noir; in Australia, it is made from Shiraz.

Rose wine is also produced from white grapes, for example, from pink Muscat or Pinot Grigio. True, the grapes of these varieties are considered white - their berries are bright pink or even red. The rosé wine made from it has an interesting light strawberry color. Ramato from Pinot Grigio, produced in the Italian region of Friuli, is considered the best.

Rose wine is also produced from “ordinary” white grapes - for this, the juice of white berries is infused with the pulp of red varieties.

Peculiarities of rose wine production

The technology for producing rose wine is similar to the production of white wine; there are differences only at the initial stage. There are two main methods for producing rose wine: direct pressing and infusion. In the first case, dark grapes are squeezed, but the juice (it is light in most grape varieties) is very quickly separated from the skins. It only manages to color slightly, and the wine made from it has a light pink color. Wines prepared using this technology are sometimes called gray.

In the second case, the juice of dark grapes is still infused on the skins. But if to produce red wine the juice and skins are left to ferment for about a week, then to create rose wine it is enough to keep the pulp in the juice for about three hours. This method allows you to obtain wines with a richer color and taste.

A less common method, however, which allows you to make excellent rose wines is a short infusion or “bleeding”: the berries burst under their own weight, and the wine is made from this juice, slightly pink in color from the skin.

The other three methods are described above: infusing juice on the skins of “relatively white” grapes, infusing the juice of white berries on red pulp, and mixing red wine with white to make champagne.

When creating rose wine, it is extremely important to accurately catch the moment of separation of the juice from the pulp so that the wine does not turn out to be either red or white, so the infusion time is carefully selected and controlled depending on the characteristics of the source raw material, the desired color and taste of the drink. This is not easy, it requires a lot of experience and financial costs.

The prepared raw materials are fermented at carefully controlled temperatures, stabilized, aged, clarified and bottled.

A little about the taste and presentation of rose wine

Rose wine is characterized by the sourness and lightness inherent in white, and it also has the richness inherent in red. Thanks to this, pink can safely be called universal: it goes well with meat, fish and vegetable dishes, fruits - almost any food. The combination may not always cause delight, but failure is also unlikely.

Rose wine goes especially well with paella, seafood, and most cheeses, pates and desserts. It is served chilled to 8-10 °C. This is a great drink for a romantic date or a hot summer evening. You can learn more about cutting wines with , and , in our blog.

All types of rose wine are obtained from red grape varieties. But such a delicate color of this drink is due to the fact that the contact of the pulp with the grape must is too short. The shade of the drink can be very different - from salmon to rich cherry. By the way, even Louis XIV, considered one of the main connoisseurs, preferred pink wine.

This drink began to be produced in the 15th century, but it began to gain popularity only in the 19th century. Despite the relative complexity of the technology for producing rose wine, it is loved by many winemakers due to its light taste and varied aroma. The bouquet of taste of rose wine is more reminiscent of white, while its color is close to red. Young rose wine is considered better in taste than aged wine. Therefore, it is recommended to drink it within two years after bottling.

You will learn about how rose wine is made and which brands are considered the best in this material.

How rose wine is made: technology and production regions

How does wine turn pink? Thanks to special production technology.

Soaking:

• The grape must is aged with the skins on (as for red wines).
• The juice is separated from the skin.
• Further processing of the must is carried out as for white wine.

Direct pressing:

• Black grapes are crushed.
• The juice turns color quickly.
• The grapes are pressed.
• Further processing of the must to make rose wine is done in the same way as for white wine.

Distinctive features.

Rose wine has many styles. It can be single-varietal, but more often it is produced from a mixture of several grape varieties. Rose wine is a great thirst quencher. It is served only chilled. It goes well with almost any dish, including fish, meat, light snacks, cheeses and desserts. One can only marvel at the versatility of rose wines.

Regions of production.

Today, French Provence is considered the center of production of good rosé wine.

About a third of the world's volume of this drink is produced in this region. In addition, rosé wine is produced in large quantities in French regions such as Burgundy and Bordeaux, as well as in Italy, Portugal and Spain.

"The King of Rose Wines"

This is the name of the Tavel appellation on the right bank of the Rhone. Only rose wine is produced here. It has a rich color and a noticeable level of tannins. The main grape varieties used for this rosé are Grenache and Cinsault. Tavel's drink was served at Versailles under Louis XIV. Balzac considered it the best rosé wine in France, and Hemingway called it his favorite wine.

Since the 2000s interest in drinks from the French “capital of rosé wines” is returning.

Regions where the best rosé wines are produced:

• France
• Italy
• Spain
• Other wine regions

What does rose wine look like and what determines its color?

What determines the color of wine:

• Contact time of juice with grape skins
• Wine aging time
• Grape sort

Basic colors of rose wine:

• Onion peel color
• Salmon color
• Orange
• Orange pink
• Light pink
• Pink
• Crimson
• Strawberry
• Cherry

See what rosé wine looks like in these photos:

This is important to know!

A drink made by mixing red and white wine is not considered a natural still rose wine. This method is used only to produce certain types of pink sparkling wine.

The taste of light and strong rose wine

Light rose wines.

Light rosé wines are wonderfully refreshing and typically have bright fruit notes and a hint of acidity. As a rule, they are obtained by direct pressing of black grape fruits. Main grape varieties: cabernet franc, cinsault, grenache, carignan.

Strong rose wines.

Strong rosés have less acidity than lighter varieties and are fuller in body. They are characterized by flavor notes of red fruits, sometimes with a spicy undertone. Strong rosé wines contain more tannins and are darker in color. In many cases, such wines are produced using the soaking technology.

Main grape varieties: Merlot, Mourvèdre, Pinot Noir, Syrah, Grenache, Carignan.

To find out which rosé is the best, check out the description below.

The most delicious rose wine of different brands

White Zinfandel.

White Zinfandel, contrary to its name, is a rosé wine. Most often it is made quite sweet with rich fruity undertones. The wine is made primarily from the red Zinfandel grape, but Muscat and Riesling may be added to add sweetness and flavor. White Zinsrundelne is intended for long-term storage. It is customary to drink it young, when this wine reveals its flavor notes to a greater extent.

Characteristics:

• Sweetness 6\10
• Acidity 4\10
• Strength 4\10
• Body size 8\10
• Fruitiness 8\10

Serving temperature - 12 °C.

The average aging period is up to 1 year.

The average cost is $5-20.

Production region:

• California, USA

• Fruits: pear, pineapple, grapefruit, melon, orange, peach
• Spices and herbs: nutmeg, cloves, vanilla
• Berries: raspberries, blackberries, cherries, cranberries, strawberries, cherries
• Other: candied apples, minerals

Story.

The first rosé wine from the Zinfandel grape variety was made in 1869 in California. The resulting drink was of such high quality that some winemakers advocated using zinfandel to make white wine in the future, but this proposal was not implemented. In the 70s XX century White wine began to gain popularity. American winemakers growing black Zinfandel grapes did not want to lose a valuable market and began to produce a delicate pink wine from them, called White Zinfandel.

Production technology.

To produce White Zinfandel, the maceration method is used, in which part of the grape juice is drained after brief contact with the skins and aged for 6-12 months. The drink turns out to be a soft pink color with a sweet bouquet without the heavy notes that are typical of red wines.

Americans' Choice.

White Zinfandel has become one of the most popular wines in the United States thanks to its rich fruity notes and low price. According to its main producer, Sutter Home, every tenth bottle of table wine that Americans open is White Zinfandel.

White Zinfandel goes well with pasta with creamy sauce, fish and pork. Thanks to its light refreshing notes, this wine is also a good gastronomic pairing for fruit salads. The drink is not served too cold, only from the refrigerator. It needs to warm up a little to fully reveal its soft flavors.

Cotes de Provence Rose.

Many rosé wine connoisseurs call Côte de Provence Rose the best wine of the French Provence region. Indeed, it is one of the standard samples and is distinguished by its radiant color, elegant taste and delicate bouquet. An average of 800,000 hectoliters of Cote de Provence Rose is produced per year, the best examples of which can be tasted mainly in France.

Main grape varieties:

• Grenache
• Carignan
• Sanso
• Mourvedre
• Tiburan
• Cabernet Sauvignon

Characteristics of rose wine Cote de Provence:

• Sweetness 5\10
• Acidity 6\10
• Strength 6\10
• Body 6\10
• Fruitiness 10\10

Serving temperature - 10-12 °C.

The average aging period is 3-4 years.

The average cost is $30-60.

A glass narrowed at the top for aromatic wines.

Production region:

• Cote de Provence, France

Taste and aroma associations:

• Exotic fruits: lychee, pomelo, guava, papaya, pineapple
• Garden fruits: white peach, plum, melon, peach, pear
• Plants: freesia, rose, mimosa
• Berries: cherries, strawberries, raspberries, red currants, strawberries
• Citrus fruits: lemon zest, orange, grapefruit
• Other: marshmallows, minerals, candied fruits, candied oranges, vanilla, macaroons, toasted bread, marshmallows, fruit candies

Features of the region.

Côte de Provence is the largest appellation of the Provence wine region, located in the south of France. It covers more than 20,000 hectares devoted to vineyards. The vast majority of Provence rosé wines are produced here. A sunny climate, dry and windy weather is best for growing grapes. According to ancient winemaking techniques, in Provence each grape variety is aged separately.

This practice provides the perfect balance of acids, alcohol and tannins.

Production methods.

Most winemakers use temperature-controlled metal tanks to produce Cote de Provence rosé wine. This is considered to be more suitable for light rosé wines. However, some winemakers have begun to introduce unconventional methods for producing this drink. They use aging in oak barrels, which produces rosé wines with a richer flavor and fuller body.

Cote de Provence Rose goes well with a variety of appetizers: fresh goat cheeses, shrimp in honey with ginger, meat carpaccio, ham. In addition, this rosé wine makes an excellent gastronomic pairing with fish, pizza, white meat dishes and salads.

Rose d'Anjou.

Rose d'Anjou is home to the Loire Valley in France. This is a pleasant, refreshing wine with a light fruity aroma, a sweetish, fresh taste and a long aftertaste. It has a beautiful pink color with a silver tint. Rose d'Anjou was very popular in the second half of the 20th century. At the end of the 1980s. it accounted for almost 55% of all wine produced in the Anjou region. However, today its production volumes are steadily declining, as other rosé wines of the region compete with Rose d’Anjou.

Main grape varieties:

• Grollo
• Cabernet Franc
• Cabernet Sauvignon
• Malbec

Characteristics of rose wine of the Rosé d'Anjou brand:

• Sweetness 4\10
• Acidity 6\10
• Strength 6\10
• Body size 8\10
• Fruitiness 10\10

Serving temperature - 8-10 °C.

The average aging period is 1-2 years.

The average cost is $5-15.

A glass narrowed at the top for aromatic wines.

Production region:

• Loire Valley, France

Taste and aroma associations:

• Fruits: banana, tangerine, peach, pomegranate, orange, grapefruit, quince
• Plants: rose, regional characteristics mint, eucalyptus.
• Berries: strawberries, red currants, black currants, blackberries, cherries, gooseberries, raspberries, wild strawberries, lingonberries
• Seasonings and spices: white pepper, black pepper, cinnamon,
• Secondary odors: minerals, fruit candy, chalk, vanilla ice cream
• Other: caramel, cream, raspberry sorbet, marmalade

Features of the region.

The Anjou region is located in the west of Touraine. The total area of ​​vineyards is 14,500 hectares. The basis of production is rose wines. They are produced in an average annual volume of 360,000 hectoliters.

Production stages.

1. Grape harvest at peak ripeness.
2. The grape skin aging method is used to impart the pink color.
3. Fermentation in steel vats at 13°C.
4. Bottling.

"Straw" wines.

When describing this rosé wine from the Anjou region, it is worth noting that it is sometimes called “straw”, as they are made using the technology of withering grapes under the sun

Other wines from the Anjou region:

• Cabernet d'Anjou is a semi-dry, often quite sweet rose wine made from cabernet grapes.
• Cabernet de Saumur is a dry, delicate rose wine.
• Rose de Loire is a dry rose wine made from Cabernet, Grolleau, Côte and Gamay grape varieties.

Quality mark.

Rosé d'Anjou wines can be labeled Primeur or Nouveau. This means that they have a pronounced fruity taste and contain almost no

The soft, refreshing taste of Rose d'Anjou makes it an excellent gastronomic pairing for meat dishes, salads, light snacks, fruits, seafood and fish. In addition, it is one of the most delicious rose wines and can accompany any dessert and light cheeses.

There have been times in human history when rosé enjoyed particular success. For example, pink Tavel from the Rhone Valley was considered the favorite drink of King Philip IV the Fair. This wine was also very popular in Versailles under Louis XIV. It is also worth remembering the “pink madness” that swept the United States in the late 1970s and lasted for several years. Then the Americans became obsessed with blush wine. It was pale pink in color and was made from zinfandel, a red grape. Then several more similar wines appeared - white grenage, pinot noir and merlot. However, later the time of oblivion came - mostly low-quality drinks, flavored with a fair amount of sugar, were on sale. Rosé became a “second class” wine. Fortunately, the situation has changed and pink has come back into fashion. The romantic drink is now produced in all wine countries of the world.

Capricious technologies

The quality, taste and aroma of rose wine depend on the method of its production. Many producers do it very simply - just as an artist dilutes red paint with white to get a pink tint, so they mix different colors of wine. But in some countries it is prohibited to make a romantic drink in this way - high-quality rosé should be made only from red grapes. There are two production methods. In the first case, it is obtained by reducing the time of contact of grape juice with the skin, because it contains coloring and aromatic substances that, during fermentation, pass into the wine, giving it an intense shade and aroma. The second method is called in medical terms “bloodletting.” This rosé is a by-product of the production of red: when the winemaker wants to get a drink of a more saturated color, he drains a small amount of liquid from the fermentation tank with juice and crushed berries. It is from this “removed” part after fermentation that rose wine is obtained.

French password

French rose wines are considered the most famous and, probably, the highest quality. But don’t rush to take the first bottle from France you come across from the store shelf - you can buy a fake. First, look for the word rose on the label - it means that the container contains pink. Secondly, find the “password” of any high-quality French wine - the inscription Appellation... controle. The ellipsis should be replaced by the name of the appellation - a region (or even one vineyard) with special soil, microclimate and other conditions ideal for the production of a particular drink. For example, Tavel rosé wine will say Appellation Tavel controle - it costs from 900 rubles. per bottle. A drink from neighboring Lirac will cost you about the same. True, among experts Tavel is considered better, but you need to be careful with it - a beautiful wine with a slight orange tint of onion skin is so powerful and insidious that it can knock even a man off his feet. Pink Lirak is more fruity and delicate. The same can be said about wines from the Loire Valley, which are made from cabernet grapes: Cabernet d'Anjou, from 400 rubles and Cabernet de Saumur, from 350 rubles. . These are feminine drinks – fragrant with strawberries, slightly sweet, and the “sugar content” in them is completely natural, because these wines are considered semi-dry.

However, the southern regions of France, Provence and Languedoc, are considered the “small homeland” of pinks, where to this day they are produced more than red and white ones. Rosé here can be both excellent and mediocre, so experts advise: to figure it out, you just have to try it. This is what many do when visiting the Cote d'Azur, where rosé flows like a river in the summer heat. The most famous rosé of Provence - Bandol (price from 600 rubles) has a bright hue and a fruity aroma. You can recognize this and other local wines by their unusual bottle, shaped like a skittle: such vessels are used only in this region, but some producers also produce wine in classic glassware. Languedoc also has its own “stars” - sweet rosé Banyuls and Rivesaltes, priced from 1000 rubles. These are high-quality wines with a rich aroma and taste of berries, dried fruits, honey, vanilla, and almonds.

Pink Spain

Real rosado (as rosé wines are called in Spain) are different from French ones (however, they can sometimes be called rose in French). They are drier, often stronger and more brutal, so women need to be careful with them.

Good rosados ​​(price from 400 rubles) are obtained from the red Tempranillo variety in Rioja - this is the appellation and name of the wine. However, there is no French Appellation ... controle on Spanish bottles - in addition to the word rosado on the label, you need to look for local passwords: Denominacion de Origen Calificada for wines from Rioja and simply Denominacion de Origen (name of origin) for drinks from other regions. Above these phrases, indicated on the label in small print, the name of the appellation itself is printed a little larger - Rioja, Penedes, Ribera del Duero, and so on.

If a bottle of Spanish rosé is not marked with a password stamp, it is quite possible that it contains not the best quality wine. Experts even suspect that some local table rosés are made using the painters’ method – mixing white and red drinks.

Blush is not a whim

The Americans brought their weighty word into the world of pink wine - this is blush, which in Russian is best translated as “pinkish”. The drink is made from the most popular local variety, Zinfandel, which is why it is often called White Zinfandel (price from 300 rubles). The wine is light and pale, due to the fact that the skins of the grapes are almost immediately separated from the juice. Such drinks are extremely popular in the USA, and unlike European rosés, they compete quite successfully with whites and reds in competitions and tastings. Perhaps this is due to the taste and color preferences of Americans, because local wines are no better than rosés from Europe. However, California also produces rosé-style drinks. They are somewhat similar to the French ones from the Rhone Valley and are not pale in color, but rich, bright pink.

"Young" wines

Young wine powers (Chile, Australia, Argentina) are powerfully pressing European and American producers, but still the war is going on mainly on the red and white fronts. In France, the production of rosé is sanctified by tradition and strictly regulated by laws, but in new empires everything is possible. They produce wonderful roses and “compotes” of white and red. Since the appellation system is not as clear as in Europe, distinguishing a quality wine from a bad one is much more difficult. Therefore, the main principle of choice is trial and error. Buy drinks based on personal experience. In addition, pay attention to the way they are made, however, this technique does not always work: unfortunately, it is rarely indicated on the label. If you have favorite red and white wines from Chile or Australia, look who makes them: there is a chance that the manufacturer also produces a good rosé. This rule works even better in a negative field. If you come across low-quality wine, remember the manufacturer and its supplier to Russia and never buy a similar product again.

Expert opinion

Vladimir Tsapelik, President of the Independent Wine Club

Rose wines are super fashionable in the world right now. Almost the only exception is Russia: they are not very popular here yet. But I strongly advise you to try them now, because they can change a lot soon. The European Union is discussing a new law on rose wines, which could simply ruin them. He will allow them to be made not only from red grapes, but also by mixing white and red materials. You can't make good rosé this way. If such a law is finally adopted, mostly low-quality pink drinks will be delivered to us.

How to drink rose wines

• Only cool. For an aperitif, the wine is cooled to 8-10°C, for consumption with food - to 10-12°C.
• For a long time, they drank pink ones “the Russian way” - swallowing them in one fell swoop, almost like vodka. This was due to the fact that the taste of the drinks was not very good. Now they are starting to drink them, like any other quality wines, in small sips, savoring and enjoying the taste and aroma. The best new rosés also have a finish. But old wines often lacked this - the best of them created a pleasant strawberry or raspberry “attack” in the mouth, and then the taste quickly faded.
• Most rose wines go well with any food - berry and fruit dishes, red and white meat, fish, seafood, pates. They can accompany your meal from start to finish. True, it is better if the feast is summer, because these drinks are primarily intended for the warm season.
• It is advisable to drink rosés young – within two years after bottling. There are rare exceptions such as Bandol, which is usually consumed later, when the wine has acquired the color of onion skins.

Stars about rose wine