Having to assert that there is serious wine in Bordeaux is a strange way to start this post, but mixed feelings over pink Bordeaux was certainly evident when I was researching my book on rosé.
Serious rosé in Bordeaux is still a minority product which is showing considerable promise. Christer Byklum, the Norwegian Bordeaux specialist commented that in all of his visits to Bordeaux he is very rarely shown any rosé wine, ‘almost as if the producers themselves are a bit ashamed of them.’ He is more likely to taste Bordeaux rosé in a restaurant than in a cellar. He also pointed out that readers of his wine reviews are unlikely to be interested in rosé wine.
The emergence of lighter rosé
One of the most difficult tasks for the modern rosé winemaker appears to be how can you make a rosé which stands out from the crowd without changing what is taken to be the essence of rosé?
While writing my book on rosé, one of the most important questions which arose was almost philosophical. How do you define rosé wine?
Pink – but ranging from creamy white to pale red.
Judging Greek and Cypriot rosés at Decanter 2016
Fermented as white wine – except when involving longer skin maceration, like orange wine, and no fermentation on the skins. But wait! a number of rosés do start their fermentation on the skins before withdrawing the juice….