{"id":14050,"date":"2017-07-24T00:00:00","date_gmt":"2017-07-23T22:00:00","guid":{"rendered":"https:\/\/blog.invinic.com\/understanding-pinot-grigio-rose-and-other-pink-wines"},"modified":"2017-10-05T14:44:56","modified_gmt":"2017-10-05T12:44:56","slug":"understanding-pinot-grigio-rose-and-other-pink-wines","status":"publish","type":"post","link":"https:\/\/blog.invinic.com\/en\/understanding-pinot-grigio-rose-and-other-pink-wines","title":{"rendered":"Understanding Pinot Grigio ros\u00e9 and other pink wines"},"content":{"rendered":"
Have you ever wondered how they make Pinot Grigio ros\u00e9<\/strong><\/a>? Pinot Grigio wine is white, right? So how can Pinot Grigio ros\u00e9 be pink<\/em>? The answer is simpler than you might think, but it’s a good question. We all enjoy a glass of ros\u00e9<\/strong><\/a> during the summer, but how much do we really know about the pink stuff?<\/p>\n This guide will tell you all about how ros\u00e9 wine<\/strong><\/a> is made, so you’ll be able to impress whoever will listen at your next barbeque!<\/p>\n <\/p>\n Ros\u00e9 wine, sometimes called Rosado<\/em> (in Spanish and Portuguese) and Rosato<\/em> (in Italian), is neither white nor red, but pink. There are many different shades of pink and many different styles of ros\u00e9 wine. Ros\u00e9 is increasingly popular these days, with quality\u00a0Provence ros\u00e9<\/strong><\/a> and inexpensive Californian ros\u00e9 wines constantly in demand.<\/p>\n There is not just one style of ros\u00e9, just as there’s not just one style of red, white or sparkling wine. Ros\u00e9 is often overlooked as being too simple a category, but there’s a wide range produced from bone dry to a little sweet, pale to quite dark and light to almost full-bodied. The different styles are down to a whole host of factors, from wine growing regions and grape varieties to winemaking styles.<\/p>\n In this guide, we’ll try to get a handle on ros\u00e9 winemaking in particular. Let’s go back to our friend Pinot Grigio ros\u00e9<\/strong><\/a>, then.<\/p>\n <\/p>\n Making ros\u00e9 wine has a lot of steps in common with white and red winemaking, though it has some distinct methods of its own. The winemaker starts with (red) wine grapes, and has a number of options to choose from in order to produce a ros\u00e9 wine. Four of the most common methods are:<\/p>\n Here, the grapes are gently pressed before alcoholic fermentation. The grapes do not stay in contact with their skins for very long, so the juice does not contain that much colour or tannin. This produces the lightest coloured ros\u00e9 wines.<\/li>\n In this case, the process is the same as making red wine until the alcoholic fermentation begins. After the fermentation has been going on for some time (between a few hour and a couple of days), the winemaker drains the juice away from the skins (“drawing off”). The juice finishes fermenting without its skins, producing a relatively dark ros\u00e9 wine.<\/li>\n This French term means “bleeding”, and the process is similar to drawing off. The difference is that instead of drawing all the juice off the skins, the winemaker leaves some in the tank. This actually produces two wines: A ros\u00e9, and a highly concentrated red wine. The red wine is usually the winemaker’s primary goal, meaning that the ros\u00e9 is often just an afterthought and not necessarily the best quality.<\/li>\n This is pretty simple: The winemaker blends some red wine and some white wine together, yielding a pink wine. Blending is not permitted in the EU, with one key exception: Pink Champagne<\/strong><\/a>.<\/li>\n<\/ul>\n <\/p>\n That’s all well and good, but what about Pinot Grigio ros\u00e9? If blending is not permitted, how do they do it?<\/p>\nWhat is ros\u00e9 wine?<\/strong><\/h2>\n
How is ros\u00e9 wine made?<\/strong><\/h2>\n
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Direct pressing:<\/strong><\/h3>\n
Drawing off:<\/strong><\/h3>\n
Saign\u00e9e:<\/strong><\/h3>\n
Blending:<\/strong><\/h3>\n
How do they make Pinot Grigio ros\u00e9?<\/strong><\/h2>\n