Is rosé wine a (good) wine?

Why is rosé not a real wine?

Sorry to disappoint, but rosé is not a blend of red and white wine, as so many people like to claim... It is a “real” wine just like any other

What is a rosé wine?

The humble rosé wine plays the spoilsport between red and white wine, sometimes disparaged or not even considered a real wine; in a way, rosé is more a state of mind or a way of life. As with every style of wine, you will find some examples closer to cleaning products, but also some very pretty bottles, carefully crafted, that brighten up our summer evenings.

So how exactly is it made? Rosé is produced when the skins of red grapes are in contact with the wine for only a short time. Whereas some red wines ferment for weeks on red grape skins, rosé wines take on their red colour in just a few hours.

The winemaker controls the colour of the wine and removes the grape skins (the source of the red pigments ) when the wine reaches the colour they want to give it.

How is rosé wine made?

Rosé wine can be made in different ways, and the method depends on the winemaker’s philosophy and the winemaking equipment available. There are 3 main ways to make rosé:

Maceration - this often involves skin contact with red grapes that are lightly crushed so that the juice and skins soak together (known as maceration), giving the juice some colour. This can take from a few hours to a few days. The shorter the time, the paler the colour.

Saignée method - Saignée rosé is made from grapes put into a vat, as for maceration rosé, but intended to produce red wine. After a few hours of maceration, part of the juice in the vat, which has already taken on a pink hue, is drawn off to be vinified separately. The rest of the harvest is left in the original vat to produce red wine.

Blending - sometimes a rosé can be made by mixing red and white wine grapes. This is no longer as common as it once was, but it was a technique used in the 1980s by some winemakers across Australia. It is also found in the making of rosé Champagne, from a skilful blend of Chardonnay, Pinot Noir and Pinot Meunier juice.

Rosé, resveratrol and moderation

Researchers have taken an interest in the grape compounds found in wine. In particular, they have studied resveratrol, which is present in grape skins. Resveratrol levels are highest in red wines, whereas white wines contain much less. Rosé sits somewhere in between.

The compound resveratrol is an antioxidant that is the subject of research, carried out mainly in the laboratory and on animals. This research does not prove any health benefit in humans, and in a glass of rosé this compound always comes with alcohol. The World Health Organization (WHO) also points out that there is no safe level of alcohol consumption. In France, the public health agency Santé publique France recommends no more than 10 standard drinks a week and no more than 2 standard drinks a day, with some alcohol-free days. Resveratrol is also found in blueberries and cocoa.

Rosé is therefore enjoyed above all for its freshness, its aromas and its convivial place at the table. Alcohol abuse is dangerous for your health. Please drink responsibly.

What should you eat with rosé wine?

The best rosé is known for its versatility, especially dry styles with good acidity that pair with different types of food. It is an excellent match for Spanish dishes such as tapas or paella, Asian dishes such as sushi or a prawn bo bun, which will go very well with the rosé Pipoli Rosato from Basilicata but also with antipasti, fish ceviche, beef carpaccio with basil, or cheese.