Rosé Wine - A Winemakers Perspective

Let’s pretend for a moment that you are on vacation. The sun is shining. You are lounging on a veranda and the countryside around you seems to roll forever into the distance like a daydream. In this instance, when your thoughts fade to the warmth of the sun and simple foods and pleasures, there is no reason to confound your bliss with a wine that requires explanation.

What your bliss wants is a Rosé. There is no more perfect summer wine than Rosé. Typically smooth and refreshing, “pink/blush” wines occupy a delicate status between crisp white wines and full-bodied red wines that requires a degree in linguistics to describe.

I say ‘delicate’ because Rosé often gets a bad rap for occupying that uncommon ground between red and white wines, and because there are so many variations between producers and regions that the “Rosé” family does not always deliver a sense of vintage or Appalachian like wines made from “The Big Seven” – Cabernet Sauvignon, Merlot, Syrah, Pinot Noir, Chardonnay, Riesling, Sauvignon Blanc.

Although Rosés are very easy to drink, they are not necessarily easy to make. Because they occupy a delicate place among wines that are increasingly specific displays of varietal character, they require an attention to detail that even the most finicky of winemakers tends to shy away from.

One common misconception about Rosé is that it is a blend of white and red wines crafted and blended together by the winemaker to satisfy a particular consumer profile. It is not.