Rosé wine gets its pink hue primarily from a brief maceration process where red grape skins are allowed to interact with the grape juice.
Here's a more detailed explanation:
The Maceration Method: A Controlled Color Extraction
Rosé wine's color comes from anthocyanins, which are color pigments found in the skins of red grapes. Unlike red wine production, where the grape skins remain in contact with the juice throughout fermentation, rosé wine production involves a much shorter period of skin contact, usually ranging from a few hours to around 24 hours. This limited contact allows the juice to extract just enough color to achieve the desired pink shade without becoming a deep red.
- Red Grapes are Used: While the color is light, rosé is always made using red-skinned grapes. Common grape varietals used to make rosé include Grenache, Syrah, Sangiovese, and Pinot Noir.
- Brief Skin Contact: The length of time the skins macerate with the juice determines the intensity of the pink color. A shorter maceration results in a lighter, paler rosé.
- Pressing After Maceration: Once the desired color is achieved, the grape skins are removed, and the juice is then fermented like a white wine.
Other Methods (Less Common)
While maceration is the most common method, other methods can be employed, though they are far less typical:
- Saignée (Bleeding) Method: This method involves "bleeding" off a portion of the juice from a red wine fermentation early in the process. This concentrated juice becomes rosé while intensifying the remaining red wine.
- Blending (Rare and Often Looked Down Upon): In very rare cases (and mostly in sparkling rosé production in Champagne), a small amount of red wine can be blended with white wine to create rosé. This method is generally frowned upon for still rosés.
In summary, the key to rosé wine's color is the limited time red grape skins are in contact with the juice, allowing for controlled extraction of color compounds.
