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Grappes & Le Parisien
Everything you always wanted to know about wine but never dared to ask

About rosé wines....

There is a difference between Old World rosé and New World rosé; the Old World style is closely associated with tradition and terroir, so that production methods remain the same from generation to generation.

Sweet, elegant and tannic, Old World rosé wines come from countries such as Bulgaria, Croatia, Cyprus, Armenia, Georgia, Austria, Poland, France, Spain and Italy.

Much more unpredictable due to the experimental nature of the winemaking process, New World rosé wines come from countries such as the United States, Australia, India, China, New Zealand, Argentina, Chile, Argentina and South Africa. There, winegrowers often have more freedom to experiment with the grape varieties.

How are rosé wines made?

There are three main methods of making rosé wine:

  • The traditional method: this consists in crushing the grapes for a period of two to three days in order to separate the skin (giving its colour to the rosé) from the grapes and its wine.
  • Bleeding: The colour of the rosé also comes from the skin of the grapes, but through this method, the slightly crushed red grape vats are "bled" after one day, so that the free-run juice produces a rosé wine.
  • The method of mixing red and white wine: this method is used in the Champagne region and is generally prohibited elsewhere.

Whatever the method used, the main grape varieties used to make rosé are Grenache, Cinsault, Pinot Noir and Sangiovese (common in Italy but also found in Corsica!)

A bunch of Pinot Noir

  • Grenache: Generally found in the Rhône Valley, Provence and Spain, Grenache is recognizable by its powerful, rich and fruity style. Giving birth to rosé wines with strawberry and spice aromas, it goes perfectly with summer salads or grilled vegetable dishes, especially if they are served with seafood.

  • Cinsault: From Languedoc and Rhône-Sud, Cinsault is full of floral flavours and summer berries. It gives birth to aromatic and powerful rosé wines, which go particularly well with "pre-dinner" appetizers, such as a deli dish or crostini topped with smoked salmon pâté.

  • Pinot Noir: reigning as a master in the Loire and in some New World countries such as New Zealand, Pinot Noir brings a delicate, elegant and refined style to rosé wine. Its cherry, strawberry and lemon zest flavours are the perfect companions to a fresh salmon steak or ham salad.

  • Sangiovese: Used in the production of Corsican rosé, Sangiovese is full of aromas of red berries, citrus fruits and spices. This grape variety produces pale, interesting and very friendly wines, which go perfectly with a caprese salad, olives with herbs, or even a chicken or fish with curry.

About the rosé wines of Provence....

Provençal rosé wines are generally made from the same local blends used in the production of red wines. Most of the rosé wines of Provence are made from Grenache, Cinsault and Syrah grapes, but some are made from Mourvèdre and Cabernet Sauvignon.

A less well-known grape called Tibouren is also used in some areas of Provence. Wines made from this grape variety have the ability to blend very well with garlic or pieces of beef with red pepper and fresh rosemary.

For aroma hunters, here are the typical aromas of rosé wines from Provence: grapefruit, banana, strawberry, raspberry, redcurrant, almond, lime blossom, cut hay.

Food and rosé wine pairings

A glass of fresh rosé is delicious in itself but goes even better with food, especially fish, grilled meats or vegetables. It is fearless against tomatoes, fresh herbs, garlic, chilli, chilli, vinaigrettes and even eggs. He loves the outdoors and is irresistibly friendly. Full-bodied styles can be combined with roasts, grilled meat and fish; non-drying rosé wines are remarkably good with a slightly spicy cuisine and cheese platters. Sweeter rosé wines can be served with pastries or fruit tarts.

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