Rosé Wines, a Declaration of Love

Maybe this is due to the dubious quality of certain rosé wines in the past...or due to the enormous evolution of whites and reds as a result of new winemaking techniques. Or perhaps it is because to the eyes of the uninitiated, a rosé might seem like a sort of white-and-red hybrid without a real identity of its own...

This is why our goal in writing this article is to shed some light on rosé wines: how they are made and what qualities and characteristics define them. Even though it is merely a brief introduction, we hope this endeavor (which we believe is necessary) provides you with a better understanding of these great, forgotten wines so you can show them the appreciation they deserve and enjoy them to the fullest. Because—believe us—they are worth it.

But...what exactly is a rosé?

Let's start with a clear, concise definition:

“A wine made from red grapes, allowing for contact (maceration) between the must and the grape skins for the amount of time that the wine needs to acquire the desired color.”

Mauricio Wiesenthal, Diccionario Salvat del Vino

That just about sums it up, right? But let's take a closer look at the different (and most common) methods used in making a rosé:

Saignée or the bleeding method:

This is the oldest method. It is a technique used to increase the concentration of red wines. In using this method, we separate part of the must from the solid matter once the wine's color has reached the desired intensity. This is generally done after 12-24 hours of maceration at low temperatures to heighten the wine’s aromatic personality. The vinification of the must then follows the same process as for a white wine.

The resulting wine has a deeper color, greater aromatic complexity and an expansive palate.

Pressé or the pressing method:

The red grapes are pressed directly and then vinified as though it were a white wine. This results in very pale rosé wines, which is why they are also known as vin gris. When pressing a rosé, it is impossible to adjust the intensity of the color. This method produces light wines displaying incredibly delicate, refined aromas.

The maceration method (prior to fermentation):

This method involves pressing red grapes after they have gone through skin contact at a low temperature for a few hours. After 24 to 48 hours, the vat is “bled off,” meaning the must is separated from the skins, which will be pressed to obtain what is known as the “press wine.” The wine is then fermented as though it were a white wine. Finally, the press wine and the free run wine are blended in proportions that vary according to the kind of wine the enologist wishes to obtain.

Blended rosés:

Obtained by mixing red and white wines together. In Spain, this type of wine is also known as clarete. It is not considered quality wine and, in fact, Spanish legislation prohibits this practice, whereas in France it is only permitted in the production of rosé champagne.

A blended rosé is vinified as though it were a red wine, meaning it could also be described as a pale red. Claretes undergo two types of fermentation: alcoholic and malolactic fermentation.

Characteristics of rosé wines: aromatic complexity, acidity and versatility

A good rosé is very difficult to make and preserving its characteristics once bottled is incredibly complicated because their low tannin content makes them vulnerable to oxidation. We therefore recommend that you don't store the bottles, but drink them as soon as you can. Any excuse is a good excuse!

Rosé wine is the embodiment of versatility. Which is why calling it a “seasonal wine” (many will insist that it is a “summer wine”) is nothing short of a contradiction. Rosé wines are incredibly diverse, making it easy for you to find your “rosé moment.”

In Europe, winemakers tend to make dry rosés. Some could even be compared to a red, given their body and high alcohol content (for example, Provençal wines like Bandol or Bellet); others display an elegantly rustic quality—(if you will permit us the oxymoron)—like the Spanish rosados (Rioja, Navarra and Penedès) and the rosés made in the French region of Languedoc.

On the other hand, new-world rosés tend to be lusher, sweeter and fruitier, with slightly lower acidity. In other words, there is no shortage of flavors, colors...and regions!

The shades of rosé

In terms of color (as well as flavor), the key factor is the length of time the must is brought into contact with the skins. Thus, the longer the exposure, the darker and more intense the wine.

There is a complete range of pinks, from pale gray to pale pink, including shades like onion skin, salmon, apricot, orange pink, old rose, clear pink, cherry, raspberry, strawberry, all the way to reddish magenta.

The aromas of rosé

A rosé should be aromatic. This is its greatest strength and distinguishing feature. Despite its relative simplicity, the charms of a rosé lie in the broad array of aromas, which we could categorize as follows:

· Floral series: orange blossom, peach blossom, grapevine blossom, rose, iris, lime blossom, violet, clove, broom, dried flowers.

· Fruit series: red cherry, redcurrant, pomegranate, raw almond, strawberry, raspberry, blackcurrant, apricot, peach, pear, apple, citrus, lychee, pineapple, banana.

· Herbaceous series: blackcurrant leaf, bell pepper.

· Fermented series: yeast, tart caramel.

Rosé wines and food

As previously mentioned, rosé wines are defined by their versatility, and they offer an almost infinite range of possibilities when it comes to combining them with different dishes.

Their acidity makes them a solid ally of salads with strongly flavored dressings or dishes featuring tomato sauce in a predominant role. This can include anything from fish and meat to pasta and rice.

When it comes to dishes with ingredients that tend towards bitterness—e.g. artichokes—we should avoid reds because their tannins will not do your palate any favors. The best option? Rosés!

Saltiness and rosé also make a fine pair, and you will find the combination of rich textures (foie, pâté, etc.) and rosé wines with a slight touch of residual sugar pleasantly surprising.

Our stars are also a perfect fit for certain types of food that are generally not easy to pair, such as those with filamentous textures (green beans, asparagus, spinach, etc.), as well as playing a leading role in complementing Asian cuisine, which often presents us with a pairing challenge.

Interesting facts and other curiosities

· The usual serving temperature of a rosé is between 8ºC and 12ºC

· Its alcohol content tends to range from 11.5% to 13%

· The main varieties used in making rosé wines are Garnacha, Cabernet Sauvignon, Syrah, Merlot, Tempranillo, Zinfandel (US) and Cinsault (France).

· A bit of history: Twenty-six centuries ago and coinciding with the founding of Marseille, the Greeks brought the first vineyards and wine culture to the Provence. The wines produced during that time were light in color, which is why we could define them as rosés. The reason was that exposing the must to skin contact was an unknown or little used practice at the time. This is why the people of the Provence claim that rosé wines are the oldest wines known to man.

· In the United States, rosés are often called blush wines. These are usually light, semi-sweet wines. The term “blush” originated in California during the 80s as part of a campaign to revitalize sales of rosé wine, which had plummeted dramatically. Nowadays, blush wines made from Zinfandel grapes dominate the sector in the North American market.

· Did you know that there is a “rosé” variety? The variety is known as Poulsard and is mainly grown in the Jura wine region of France. It is used to make very fresh, aromatic and delicate rosé wines.

Bodegas Torres and rosé

For those of you wanting to explore the world of Torres rosés, take a look at our selection:

De Casta Rosé: the classic par excellence of Bodegas Torres, featuring a blend of red varieties like red Garnacha, Cariñena, Syrah, Cabernet Sauvignon and Tempranillo. It has a clean, fresh aroma and unfolds across the palate to unveil its full character and expressivity.

Santa Digna Rosé (Chile): Cabernet Sauvignon. Perfumed notes of plum and strawberry with undertones of grapefruit. Expansive palate and delicate acidity. Evolves elegantly and sensually across the palate, giving way to a long finish.

Jean Leon 3055 Rosé: The latest from Jean Leon is an elegant Merlot with a small percentage of Cabernet Sauvignon. The definitive rosé for your aperitif.

And for those of you who love bubbles...Santa Digna Estelado Rosé (Chile): A sparkling wine made from the País variety (Chile's local grape). Aged on its lees for 9 months, this delight sparkles with elegance and personality.

Let go of any complex you may have!

Delve into rosé; you will not only display the right mindset, but also the knowledge and confidence to discover a whole, unfairly forgotten world that exists between red and white.

Clearly, a lot more could be said (and written) about rosés, but we hope this brief introduction awakens your curiosity and inspires you to fully embrace a new vie en rose.