Happy International Rosé Day!
Oh, Rosé. The pink elixir that has captured the hearts of wine drinkers everywhere has its own place in the Frank Family Vineyards portfolio. Ours is sparkling and made entirely from Carneros Pinot Noir grapes—it is perfect for a gorgeous summer day like this one, and meshes wonderfully with a variety of dishes.
But as enchanting and delightful as Rosé is, many people may not know how exactly it is made. There are three ways to make everyone’s favorite blush wine. On this wonderful International Rosé Day, we’re going to talk about those three ways!
The first method of Rosé production is the Maceration Method. This process is quite simple—red wine grapes are allowed to macerate on the skins for a period of time and after that, the batch of juice is finished into a rosé wine.
The second method and most common method for still rosé winemaking in the Napa Valley is called the Saignée or bled method. During the first few hours of making a red wine, some of the juice is skimmed off and put into a new vat to make rosé. This method serves a dual purpose: it produces a delicious rosé along with increasing the red wine’s intensity. However, this method does not generally lend itself to producing an abundance of wine, so only a small percentage of the winery’s production is actually this rosé.
Finally, the last method is the blending method. Just like it sounds, this method is when a small amount of red wine is blended into a vat of white wine to make rosé. This method is almost exclusive to sparkling rosés, and very uncommon for producers who make a still rosé.
So next time you pop a bottle of pink, you can enlighten your friends and loved ones with these three ways your rosé may have been made! Happy International Rosé Day, cheers!