{"id":23952420,"date":"2025-11-05T13:33:14","date_gmt":"2025-11-05T12:33:14","guid":{"rendered":"https:\/\/celliers.ch\/actualites\/non-classifiee\/comment-fait-on-vin-rose\/"},"modified":"2025-11-05T13:37:39","modified_gmt":"2025-11-05T12:37:39","slug":"comment-fait-on-vin-rose","status":"publish","type":"post","link":"https:\/\/celliers.ch\/en\/actualites\/the-cellar\/comment-fait-on-vin-rose\/","title":{"rendered":"How is ros\u00e9 wine made?"},"content":{"rendered":"\n

People think ros\u00e9 is simple, but it’s not. It’s neither a diluted red, nor a colored white<\/strong>. It’s one of the oldest wines in the world, since in ancient times a large proportion of wines were ros\u00e9. <\/p>\n\n

If you want to understand how we go from black grapes to that salmon color that smells like summer, you’ve come to the right place.<\/p>\n\n

\"Swiss<\/figure>\n\n

What is a ros\u00e9 wine?<\/h2>\n\n

Ros\u00e9 wine<\/strong> is neither a light red wine nor a tinted white wine. It’s a unique wine in its own right. Its color<\/strong>, aromas<\/strong> and structure depend on the way it’s made. <\/p>\n\n

A style in its own right<\/h3>\n\n

Ros\u00e9 has its own palette of<\/strong> tastes. It can be dry or sweet, fruity, floral or spicy, depending on grape variety and winemaking method. <\/p>\n\n

Long discredited, ros\u00e9 has been asserting its personality over the last 2 or 3 decades. Wine lovers are not mistaken, as demand for ros\u00e9 continues to grow. More and more renowned sommeliers are giving them pride of place on their wine lists. And deservedly so, as the quality of ros\u00e9s continues to improve. <\/p>\n\n

What also makes it different is its use. It’s best drunk chilled, as an aperitif, on a terrace, with simple dishes. But some ros\u00e9s are more powerful, and can accompany an entire meal. <\/p>\n\n

Ros\u00e9 is often recommended to accompany spicy dishes. It’s also a perfect accompaniment to Asian dishes. <\/p>\n\n

Color… a question of time and grape variety<\/h3>\n\n

The color of ros\u00e9 comes from the skins of black grapes<\/strong>. But unlike red wine, they only remain in contact with the juice for a few hours. This is called maceration<\/strong>. The shorter the maceration, the lighter the ros\u00e9. The longer the maceration, the deeper the color. But each grape variety has its own characteristics. Depending on whether it’s made from Pinot Noir, Syrah or another grape variety, it won’t have the same color. <\/p>\n\n

The main ros\u00e9 production methods<\/h2>\n\n

There are two main ways<\/strong> to make ros\u00e9:<\/p>\n\n

1. Direct pressing<\/strong><\/h3>\n\n

This method involves pressing the entire harvest <\/strong>after a few hours of maceration<\/strong>. All the extracted juice is vinified as a white wine. These ros\u00e9s are generally fresher and fatter, as the grapes used were harvested early to preserve acidity and avoid excessively high sugar levels. This is the most widespread method. <\/p>\n\n

Things to remember about this method :<\/p>\n\n