When you think of rosé, it’s impossible not to imagine a cold glass by the pool on a summer evening surrounded by friends.
But wait… Do you know all the secrets of this wine?
First, a bit of history. Historians have deduced that the Greeks were already consuming rosé, which was a very pale wine since the juice fermented on its own. Back then, there was no pressing or maceration involved.
Little by little, starting in the 13th century, wine regions adopted clairet (an intermediate between red and rosé wine), as in Bordeaux, for example. Today, the French are the largest consumers of rosé (35% of global consumption!). The leading region for rosé wine production in France with Controlled Designation of Origin remains, of course, Provence.
However, even though rosé is widely consumed by the French, some clichés persist…
So, let’s set the record straight once and for all: no, rosé is not a blend of red and white wine. In fact, this process is forbidden in France, except for Champagne. Rosé is made from red grapes, keeping the skin and juice in contact for a shorter time than when making red wine (it’s that simple!).
Here are the three ways to obtain rosé:
- Press rosé: The grapes are pressed directly, without prior maceration, with or without the stems. A long pressing is done to allow the skins to impart some aromas and color to the rosé. The resulting rosé will be very pale.
- Saignée rosé (our technique): Extracted from a tank of red wine after a few hours of maceration, this will result in a darker color. The juice is then isolated in another tank for fermentation, but this time without the skins.
- Skin maceration rosé: This technique is very similar to saignée. After destemming and crushing, the must macerates with the skins for several hours at low temperatures. Once the desired color and aromas are achieved, the must is pressed. After this step, alcoholic fermentation begins.
Now that you know everything about rosé, here are some tips for enjoying it!
How can you go without rosé this summer? It’s quite difficult, I agree. It’s fruity, fresh, and flavorful—ideal for sunny days.
First and foremost, keep your bottle of rosé well chilled for a few hours before tasting, ideally between 9°C and 12°C (except for “pool rosé,” don’t add ice; otherwise, the aromatic bouquet of the rosé will be much less intense).
Of course, your rosé is perfect for accompanying summer barbecues and appetizers/tapas. But you can also pair it with many other dishes:
- Lightly warm dishes: lasagna, grilled eggplants;
- Greek salads, salmon dishes, or tabbouleh;
- Some cheeses: goat cheese, Cantal, Brie;
- And even for dessert: fruit salads or sorbets.
Here’s a simple recipe that I particularly enjoy, perfect with a glass of rosé:
Take some fresh cheese and mix it with: salt, sliced red onions, herbs of your choice (thyme, parsley, dill, Provençal herbs…), then spread it on a slice of toasted bread (whole grain, baguette, seed bread…) or simply dip with grissini.
So, what are you waiting for? Grab your corkscrews; Château d’Eyran rosé 2022 is waiting for you!
Juliette
Excessive alcohol consumption is harmful to health; please drink responsibly.