With the arrival of the sun, the rosé wine season begins. Fresh, thirst-quenching, aromatic, rosé wines have become a staple of consumer habits in recent years. Let's take a look at the particularities of this beverage and the factors that make it a trendy wine.
With an arrogant increase of 28% in 15 years, the consumption of rosé wines in the world is exploding. Provence is the leading rosé wine producing region in France in terms of Appellation d'Origine Contrôlée and supplies around 8% of the world's wines (source: Ministry of Agriculture). It has imposed its style: pale, dry, fresh and tangy, the profile of rosé wines has conquered consumers all over the world. As a result of this exceptional dynamic, the turnover of Provence wines has increased 14-fold in 10 years. However, the other side of the coin is that for the last 3 years, world production has not covered consumption. This phenomenon has moreover pushed the national media to ask the question, in 2018, whether the French will run out of dew during the summer.
From pale rosé wines to the most sustained, the rosé wine offer covers all ranges of wines.
At the origin of this dynamic, a great diversity in rosé wines produced in France, positioning itself on the entry, middle and top-of-the-range markets. Rosés that offer lightness and small degrees, perfectly suited to summer aperitifs, to more sustained, structured and powerful rosé wines that can be enjoyed during meals, suitable for gastronomy and even for laying down.
Generation Y, known as the millennials, is no stranger to the rosé wine boom. This generation, which is gradually overturning all codes, is attached to rosé because it is a non-codified wine that leaves room for innovation. This 18-35 year old age group is going to become the driving force behind the rosé wine economy in the world and rosé producers are already studying their consumption behaviour in order to adapt their offer to this new market.
After fermentation, the production of rosé wine is very similar to that of white wine.
No, a rosé wine is not a mixture of red and white wine. It is even formally prohibited in France, with the exception of the Champagne appellation. There are 2 techniques for making rosé wines: pressing rosé or rosé from bleeding.
In order to make a rosé wine, it is necessary to work with red grapes because it is the coloured pigments present in the grape skin that will tint the grape juice and produce the rosé colour. The maceration time between the skin and the pulp will therefore give the grape its colour: the pale rosés have benefited from a short maceration time, the more sustained ones have macerated longer. Pressed rosés are the clearest rosé wines. This technique consists in quickly pressing the grapes after a short maceration to obtain a lightly coloured juice. Bleeding rosé wines are more sustained because they are extracted from a red wine vat after the first hours of maceration and are isolated in another vat to continue the fermentation without the skins.
Each region, each winegrower, each estate has a favourite technique, and good rosé wines are present everywhere. It's up to you to satisfy your taste buds and go in search of great rosé wines for the summer of 2019.
Manon Mouly for Les Grappes