Often synonymous with vacations, sunshine, and summer, rosé has taken an increasingly important place in France's wine market as well as in French wine consumption. But what are the distinctive features of this wine?
The origins of rosé wine
Rosé wine is considered the oldest wine in the world. Indeed, it was in the Mediterranean Basin, and more particularly in Provence, that vine cultivation and wine production developed in Antiquity.
At the time, the red wine produced by the Egyptians, then the Greeks and finally the Romans was very pale. This wine was also called vinum clarum (clear wine). In fact, the grape juice used to make the wine fermented without the skin or pulp, thereby depriving it of its coloring matter. In addition, the absence of aging in barrels or vats at that time did not allow the wine's color to intensify.
During the rise of the Roman Empire, viticulture developed throughout Gaul. It was the Church that popularized this clear wine for religious ceremonies known as "clairets." Clairet was also the name given to rosé wine until 1682, when it was first called "rosé" in the Argenteuil vineyard. The term clairet still exists today as a protected traditional designation for AOC Bordeaux and Burgundy wines.
How rosé wine is made
Generally speaking, rosé wine undergoes the same production process as red wine. Red grapes have colored skins, but the juice is white. The color is transferred during the maceration phase (when the skin comes into contact with the juice).
There are several methods for making rosé wine.
Maceration rosé
This method consists of leaving the grapes to macerate for a few hours or overnight in vats. It is a short maceration without alcoholic fermentation. The solid parts of the grape, namely the skin and seeds, then form what is known as pomace. The pomace colors the wine using the natural pigments contained in the grapes. To end the maceration, the juice is simply collected from the bottom of the vat in order to separate it from the pomace. This is known as "draining."
Bleed-off rosé
This method closely resembles the vinification of red wines. The wine is made from grapes placed in vats as for maceration rosé, except that the aim is to produce red wine. After several hours of maceration, the juice, which has taken on a pink color, is released. The other part is left to produce red wine.
Pressed rosé
This method consists of pressing the whole bunches directly after harvesting. The juice obtained is then placed in a vat so that fermentation can begin. This method generally produces very pale rosés.
The exceptional case of Champagne
Champagne is the only region authorized to make rosé by blending white wine and red wine. This is known as a blended rosé.
Why is rosé popular in France?
France is the world's leading producer of rosé wine, with 7.6 million hectoliters produced each year out of the 24.3 million hectoliters produced worldwide. In addition to being the leading producer, France is also the world's leading consumer, with no less than 8.1 million hectoliters consumed in 2014. This represents nearly 40% of global production.
Our country is also the leading importer of rosé wine because domestic production does not meet domestic demand. Thus, we import 22% of rosé produced worldwide.
Aside from its highly appreciated vibrant color, rosé is also a wine containing little residual sugar (less than 4 grams of sugar per liter). Fresh and light, it particularly appeals to younger consumers and women.
Rosé wine-producing regions
Provence: the leading rosé region
Unsurprisingly, Provence is France's leading rosé-producing region. Rosé wines account for 90% of its wine production. The region produces 40% of France's total production and 5% of global production. The most widely used grape varieties are Grenache, Cinsault, and Syrah. A touch of Mourvèdre or Cabernet Sauvignon is also occasionally added.
Languedoc-Roussillon
Languedoc-Roussillon is France's second-largest rosé-producing region, accounting for 13% of production. Its climate and summer atmosphere are very similar to those of Provence, which may explain the enthusiasm surrounding this wine. The rosés from this region are generally more powerful and more deeply colored, particularly in Roussillon, with grape varieties such as Syrah, Carignan, and Mourvèdre. In Languedoc, rosés more often result from a Cinsault-Grenache duo complemented by Syrah and Mourvèdre.
The Rhône Valley
The Rhône Valley includes one appellation devoted exclusively to rosé wine, Tavel. It is the only Rhône appellation that produces only rosé. Tavel rosés can be made from numerous grape varieties. While Black Grenache dominates, it is accompanied by Cinsault, Syrah, Mourvèdre, Calitor, and Carignan. White grape varieties such as Clairette or Bourboulenc may also be included. Rich and complex, it is considered one of the few rosé wines that should be aged.
Corsica
In Corsica, rosé accounts for half of wine production, more in AOC wines and somewhat less in IGP wines. Corsican rosés are made from grape varieties native to the island, such as Nielluccio and Sciaccarello, generally complemented by Grenache.
Other regions
Rosé can also be found in other regions of France that are not necessarily known for producing this wine. For example, some rosés are produced in Bordeaux and Sancerre, where rosé is made from Pinot Noir. In Burgundy, Marsannay is the only appellation authorized to produce rosé wine. In the Loire Valley, there are two distinctive rosés, Rosé d'Anjou and Cabernet d'Anjou, which are medium-dry wines. In Bugey, you can find Cerdon, an original medium-dry sparkling rosé, which we have already mentioned in our article "Mountain wines."
Finally, Champagne once again has a distinctive feature. First, there are rosé Champagnes made either by bleeding or by blending (mixing a little red wine into white wine). In addition, there is a unique appellation dedicated to rosé in the Aube department, Rosé des Riceys. This wine is made entirely from Pinot Noir. It undergoes three to four days of maceration before being aged in barrels for ten to twelve months and released within three to four years of the harvest.
Our selection of May rosés
When May arrives, rosé returns to the wine boxes. This selection will take you on a journey, as we are offering a wonderful Côtes du Roussillon from the Piquemal estate, as well as a Corbières, Côteaux de L'Aude from the Mas des Caprices estate. Finally, we are taking you to Calvi in Corsica with the rosé from the L'enclos des Anges estate. Enough to bring sunshine into your home! If this has made your mouth water, don't hesitate to order your rosé wine box from our website.
