Wines of Provence and southern France
Wine tasting - Wine sale

   
   
 
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During spring of 2009 the winemakers of southern France was surprised by new regulations
from the EU headquarters in Brussels that may make it legal to produce pink wine looking
like Rosé-wine, from a mix of red and white wines.

Needless to say this has stirred emitions among winemakers who for the last 10-20 years
through costly and labourious work finally are gaining acceptance for their Rosé wines,
produced directly from grapes.

What the outcome of this will be is presently (begin april 2009) very uncertain.
There are large industrial groups with interest to exploit this fast growing preference for fresh pink wines.
They seem to have been lobbying for some time behind the scenes in Brüssels to prepare for this initiative,
as the winemakers of southern France became aware of it when it was almost too late to file for protest.
A decision date now seem to have been set for mid june 2009 for approbation or rejection in Brüssels.

 

Wikipedia on Rosé wines:

A rosé (From French: rosé, ‘pinkish’) wine has some of the color typical of a red wine,
but only enough to turn it pink. The pink color can range from a pale orange to a vivid
near-purple, depending on the grapes and wine making techniques.

Manufacturing process for french Rosé wines : Skin contact

Rosé wine is made in a range of colors, from a pale orange to a vivid near-purple,
depending on the grapes, additives and wine making techniques.The first is used when
rosé wine is the primary product. Red-skinned grapes are crushed and the skins are
allowed to remain in contact with the juice for a short period, typically two or three days.
The grapes are then pressed, and the skins are discarded rather than left in contact
throughout fermentation (as with red wine making). The skins contain much of the strongly
flavored tannin and other compounds, which leaves the taste more similar to a white wine.
The longer that the skins are left in contact with the juice, the more intense the color
of the final wine.

 
  Historically rosé was quite a delicate, dry wine, exemplified by Anjou rosé from the Loire.
In fact the original claret was a pale ('clairet') wine from Bordeaux that would probably now be
described as a rosé. Weißherbst is a type of German rosé made from only one variety of grape.

After the Second World War, there was a fashion for medium-sweet rosés for mass-market consumption,
the classic examples being Mateus Rosé and the American "blush" wines of the 1970's (see below).
The pendulum now seems to be swinging back towards a drier, 'bigger' style. These wines are made from
Rhone grapes like Syrah, Grenache and Carignan in hotter regions such as Provence, the Languedoc and
Australia. In France, rosé has now exceeded white wines in sales. In the United States a record 2005
California crop has resulted in an increased production and proliferation of varietals used for rosés, as
winemakers chose to make rosé rather than leave their reds unsold.