By Courtney Cochran
Unless you've been living under a rock, the news that pink wine is hot is hardly something new to you. Still, the array of rosé styles to choose from is impressive - and often takes even the pink stuff's most serious fans by surprise.
By far the most common style of rosé, this is the
version you see on the shelves of most quality wine merchants come
summertime. Fermented entirely or nearly "to dryness," this style of
rosé contains little or no residual sugar and tastes stylistically
similar to the dry red and white table wines (think Pinot Noir and
Chardonnay) we're most familiar with. They key difference when it
comes to dry rosé is in the winemaking style - these wines score their
enticing pink color from a process called "saigner," meaning "to bleed"
in French. During the saigner process, a touch of color is
leeched from the skins of red grapes (all grape juice is more or less
clear without skin contact) prior to fermentation, leaving the finished
wine anywhere from just barely pink in color to just shy of fully red
in hue, depending on the amount of time the wine spent in contact with
the grape skins.