{"id":11750,"date":"2020-06-15T11:58:13","date_gmt":"2020-06-15T08:58:13","guid":{"rendered":"https:\/\/winetours.bg\/which-are-the-two-rose-styles\/"},"modified":"2020-06-15T11:58:18","modified_gmt":"2020-06-15T08:58:18","slug":"which-are-the-two-rose-styles","status":"publish","type":"post","link":"https:\/\/winetours.bg\/en\/which-are-the-two-rose-styles\/","title":{"rendered":"Which are the two ros\u00e9 styles?"},"content":{"rendered":"\n

Long gone are the days when ros\u00e9 was just a summer wine but with the warm days approaching our focus shifts more and more towards it. How is the pink colour achieved and what is the secret behind all the nuances? That is what will be discused in this article. But before diving into the methodology of making ros\u00e9 we will find out where that rosy colour is hidden. <\/p>\n\n\n\n

The secret is in the skin of the grapes. It is there that the anthocyanins are concentrated<\/em>, which give the wine its colour. The flesh of the grapes contains water, sugars, acids and other components but in most cases is completely colourless. <\/p>\n\n\n\n

That is why the color of the wine depends on the maceration process<\/strong> (contact of the grape juice with the skins). In the production of red wine, the skins and the grape juice remain together during the whole fermentation, during which the color and tannins are extracted from the grape skins. <\/p>\n\n\n\n

For the ros\u00e9 wines, however, this process is quite short. Depending on the grape variety used, the maceration time may vary. n addition to the choice of variety, the method used to make ros\u00e9 is also important – by maceration or by the ‘Saign\u00e9e’ method<\/strong>.<\/strong> <\/p>\n\n\n\n

By short maceration <\/strong><\/h4>\n\n

With this method, the grape juice and skins remain together for a period of 2 to 48 hours (significantly shorter than in the production of red wine). The duration determines the color saturation of the ros\u00e9 and it solely down to the winemaker to terminate the maceration process. Here the whole amount of grape juice is used to make ros\u00e9. <\/p>\n\n\n\n

Through<\/strong> Saign\u00e9e method<\/strong><\/h4>\n\n

In contrast to the pervious method, in this case the grape is intended to produce red wine and not ros\u00e9. . The grape paste remains at a temperature of about 15 \u00b0 \u0421 for a short time (from 4 to 24 hours). Once the desired colour is obtained about 10-20% of the grape must is drained, which is intended for making ros\u00e9 wines <\/p>\n\n

What remains in the vat is used to make red wine. The main goal in this case is to obtain red wine with a higher concentration and density. <\/p>\n\n

This methods yields rose wines with a more intensive colour, more aroma, better structure, usually with lower acidity<\/strong> (as the grapes were intended to produce red wine). <\/p>\n\n\n\n

By blending <\/strong><\/h4>\n\n

Warning, this method is allowed only in Champagne for the making of sparkling ros\u00e9 wines in the region. For example some well-known French sparkling ros\u00e9 wines are made of Chardonnay<\/strong>, by adding a little bit of red Pinot Noir<\/strong> in the final phase of production. <\/p>\n\n

<\/strong>Which are the nuances of ros\u00e9?<\/strong><\/p>\n\n

The colour of the ros\u00e9\nis determined by its shades as well as its intensity. <\/p>\n\n

pink, salmon, onion, orange<\/p>\n\n

Tasting <\/strong><\/h4>\n\n

I recently tasted two ros\u00e9s in parallel from one region (South Sakar)<\/a><\/strong> but in two completely different styles and made by both methods. <\/p>\n\n\n\n

\"\"<\/p> Ros\u00e9 Pamid, 2019 from Villa Bassarea<\/strong><\/cite><\/blockquote><\/figure>\n\n

The wine has a pale pink colour. The aroma is with medium intensive, with notes of red berries and minerality. A dry, light-bodied wine, nicely defined playful freshness and mineral medium finish. The alcohol level is 12%.<\/p>\n\n

\u270d Serving temperature: 7 – 10\u00b0 \u0421<\/em><\/p>\n\n

\"\"<\/p> Ros\u00e9 Maria, Syrah, 2018 from BRATANOV Winery <\/strong> <\/cite><\/blockquote><\/figure>\n\n

This ros\u00e9 is a more extreme example of the Saign\u00e9e method ros\u00e9s, as it has matured in used 500 litre Bulgarian barrels for 9 months.<\/strong> This adds an increased intensity and nuance to both the palette and the aroma. The wine has deep red tile hues. A complex and intense aroma notes of red berries, earth tones, tobacco, and mushrooms. These scents are complimented with herbs and strawberry compote on the palette. It has a full body, moderate freshness and excellent balance coming together in an unusual ros\u00e9, suitable to accompany food and ageing 2-4 years. The alcohol level is 14%.<\/p>\n\n

\u270d Serving temperature: 9 – 12\u00b0 \u0421 <\/em><\/p>\n\n

Unfortunately, I didn\u2019t take a photo of these wines in the glass for you to observe the difference in colour, but there is a whole video about this tasting on Instagram.<\/strong><\/a> <\/p>\n\n

Share your views on your favoured ros\u00e9s in the comments below. <\/em><\/p>\n\n

\"\"<\/p> On Instagram<\/strong><\/a>, I share video wine tastings, my wine and food pairing experiments as well as places during my wine tours in Bulgaria. Follow me for the next wine experience! <\/cite><\/blockquote><\/figure>\n\n\n\n\n","protected":false},"excerpt":{"rendered":"

Long gone are the days when ros\u00e9 was just a summer wine but with the warm days approaching our focus shifts more and more towards it. How is the pink colour achieved and what is the secret behind all the nuances? That is what will be discused in this article. But before diving into the<\/p>\n","protected":false},"author":1,"featured_media":11529,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[819],"tags":[821,822,281,823,820],"acf":[],"yoast_head":"\nWhich are the two ros\u00e9 styles? | WineTours<\/title>\n<meta name=\"description\" content=\"Long gone are the days when ros\u00e9 was just a summer wine but with the warm days approaching our focus shifts more and more towards it. 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