Rosé wine: a summer nectar to discover

What is rosé wine?

Rosé wine is distinguished by its color, which can vary from pale to dark pink, with salmon hues. This hue is achieved through shorter maceration of the black grapes, allowing the juice to soak up the color of the skins without extracting too many tannins. The result is a wine that is generally lighter and fresher than red wine, but with its own aromatic complexity. 

The history of rosé wine

Rosé wine is not a modern invention. Its origins date back to antiquity, when winemaking techniques were less sophisticated and the red wines produced were often closer to today's rosés. In Greece and Rome, light-colored wines were commonplace. In the Middle Ages, vin clairet, a light red wine from Bordeaux, was popular in England and is reminiscent of rosé. 

It wasn't until the 20th century that rosé gained in popularity, particularly in Provence, a region now emblematic of this type of wine. Today, rosé production is booming, with stylistic variations coming from many wine-growing regions around the world, including France, Spain, Italy and the USA.

How is rosé made?

There are several ways to make rosé wine:

• Short maceration: the black grapes are destemmed and lightly crushed to release the juice, which is then left in contact with the skins for a few hours to a few days. This process extracts color and certain aromas without too much tannin. After maceration, the must is pressed and the juice fermented as a white wine.
• Direct pressing: black grapes are pressed immediately after harvesting, releasing a lightly colored juice. This juice is then fermented like a white wine, producing a very pale, delicate rosé.
• The "saignée": During red wine fermentation, some of the juice is removed (saignée) to concentrate the remaining red wine. The extracted juice is then fermented separately to produce rosé.
• Blending: this less common method, often forbidden in quality wine-growing regions, involves blending a small quantity of red wine with white wine to obtain rosé. 

When should you drink rosé wine?

Rosé wine is often associated with the summer season, but it can be enjoyed all year round. It's perfect for aperitifs, barbecues, picnics and light meals. Its freshness and fruity aromas make it an excellent choice for hot days, but it can also accompany more complex dishes and festive meals.

Rosé wine and food pairings

• Light, pale rosé wines: perfect with salads, seafood, sushi, fresh cheeses and Mediterranean dishes such as Nicoise salad or grilled vegetables. 
• More full-bodied, fruity rosé wines: ideal for white meats, grilled chicken, pizzas, pasta with tomato sauce and spicy dishes such as Thai and Mexican cuisine. 
• Darker, more tannic rosé wines: can accompany more robust dishes such as grilled meats, lamb, sausages and Provencal dishes based on tomatoes and aromatic herbs.

 Rosé wine not just for summer

Rosé wine is much more than just a summer wine. With its rich history, varied production methods and infinite food pairing possibilities, it deserves a place of choice in every wine cellar and on every table. Its diversity makes it an ideal companion for many occasions, offering a palette of flavors to suit every palate.