The trend today is in most countries for very pale pink rosé wines, sometimes almost indistinguishable from a white wine, and for too often with a little bit of “RS” – residual sugar – in it. And not much taste.
There is a different category of rosé wines, rosés that in my view are much more interesting. Rosé that are made with a purpose, not as a by-product in red wine winemaking, rosés with plenty of aromas and flavours. This is the kind of rosé that I like. But they are not the fashion today.
Therefore it is nice when you discover a really delicious rosé, like we did when we were at Vina Maquis in Colchagua in Chile. They also make some excellent red wines of course.
Read more on this in Per’s article on Forbes: Top-quality Rosé Wines At Vina Maquis In Chile, With The Winemaker.
Here’s the introduction:
There are different ways to make rosé. Many rosés are created as a “by-product” of making red wine: you start making red wine and then early during fermentation you “bleed” the tank, that is, you empty a bit of the juice from the tank. It’s called saignée in French. One of the main reasons to do this is that it gives a red wine with more power. Thus the main objective is to make a better red wine.
If your main objective is to make a rosé wine you might go about it differently. To start with you might want to harvest the grapes earlier than what you would do for a red wine, to retain more freshness. This is different from saignée where you pick when the grapes are ripe for red wine.
Read more on this in Per’s article on Forbes: Top-quality Rosé Wines At Vina Maquis In Chile, With The Winemaker.
Watch this video and listen to chief winemaker Rodrigo Romero explaining his rosé wine.
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