Wine
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Latest edition : 23 May 2023
These are the summer wines par excellence. Not a wine region that does not produce rosés, even if Provence alone produces around 40% of French production. A multitude of terroirs and grape varieties offer a wide range of rosé wines, for all tastes and all occasions.
The colour :
Let's start with the basics, namely the color of these wines so popular in summer (while many cuvées can be enjoyed all year round). The pink color, more or less sustained, is not obtained by mixing white wine and red wine, especially not! This process is also, and fortunately, prohibited, at least in Europe. Except for champagnes whose rosé color can be adjusted by adding a little red wine.
How does rosé wine get its color? There are two methods: pressing and bleeding. Pressing: from the harvest, the whole or de-stemmed bunches (stripped of the leaves) are pressed directly. The juice is placed in vats and fermentation can then begin. The pressing rosés have a lighter color, almost white rosé tending towards salmon. In general, they are lively wines with a fruity and floral nose, with notes of citrus fruits, exotic fruits.
Bleeding or maceration : the black grapes are placed in vats before the start of fermentation (maximum 24 hours). The berries then release the pulp, skin, juice. The pigments and aromas of the skin permeate the juice, which also gives it its color. Then, the must is pressed to obtain the juice which is fermented. All the know-how of the winegrower is necessary to determine the duration of the maceration: the skins containing the famous anthocyanins (the pigments necessary for the production of red wines), too long a maceration would transform rosés into reds! To be even more precise: the winemaker only takes part of the juice, the one at the bottom of the vat which is less in direct contact with the skins. This is called bleeding. The color palette of saignée rosés is more intense. Their aromas express more small red fruits, spices.
Regardless of the method used, the know-how of the winemaker is necessary in order to find the right balance between tannins and aromas.
The grape varieties :
To produce rosé wines there is not one grape variety but grape varieties, depending on the region. Syrah, Grenache, Cinsault, Tibouren, Mourvèdre, Carignan, Pinot Noir, Merlot, Gamay, Pinot d'Aunis, Cabernet Sauvignon, Grolleau, Malbec and so on. These are often blended wines. By vinifying each grape variety separately, the winemaker manages to get the best out of it.
Food and wine pairings :
The list would be too long! Served at the right temperature, i.e. very chilled (8 to 12° C max), they can be enjoyed as an aperitif on the terrace, during a summer picnic, with all the Mediterranean cuisine but also dishes with more exotic flavors such as sushi, tajines, curries and Thai cuisine. Without forgetting the red fruit desserts.
Here are some suggestions for dishes and the rosé that goes perfectly with it:
Seafood salads : Côtes du Rhône Rosé 2021 Vidal Fleury
cold cuts : Gamay rosé « Terres de famille », Vin de Savoie, Maison Cavaillé
Thai prawns with cilantro : Jeanne B rosé, Domaine Brusset
Red fruit or chocolate tart : Brut rosé, Méthode traditionnelle Château de la Jaubertie – Périgord
Risotto with seafood : Brut Rosé 2021, AOP Savoie, La Cave du Prieuré, Barlet Raymond et Fils
Spinach Cannoli : L'Ostal Rosé 2022, Pays d’oc, Famille JM Cazes
Sea bream carpaccio : Langlois Brut Rosé, crémant de Loire
Tomato salad with burrata cheese and basil : Cabernet d’Anjou 2022, Secrets de Chai
Asian cuisine : Béarn, Les Frondeurs, château de Crouseilles
Grilled octopus, creamy white bean mash, Espelette pepper sauce: Catharsis, AOC Corbières, Celliers d’Orfée
Alcohol abuse is dangerous for health. To consume with moderation.
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