We asked Richard how does one make rosé wine?
Did you know that there are 3 primary ways to make rosé wine?
The maceration method is when red wine grapes are let to rest, or macerate, in the juice for a period, and afterwards, the entire batch of juice is finished into a rosé wine. The maceration method is the probably the most common type of rosé
The Saignée (“San-yay”) method is when during the first few hours of making a red wine, some of the juice is bled off and put into a new vat to make rosé. This method is very common in wine regions that make fine red wines such as Napa and Sonoma. The purpose of bleeding off the juice not only produces a lovely rosé but it also concentrates the red wines’ intensity. Saignée wines are pretty rare, due to the production method and often will make up only about 10% or less, of a winery’s production.
The blending method is when a little bit of red wine is added to a vat of white wine to make rosé. It doesn’t take much red wine to dye a white wine pink, so usually, these wines will have up to 5% or so, of a red wine added. This method is very uncommon with still rosé wines but happens much more in sparkling wine