Wine - Rosé


She is refreshing, naive, and simple.
The pinky fresh looks make most things happened.

Things never come subtle.
Blunt and direct are the strengths.

She is sign of romance, but it comes and it goes like thunders.

It is excellent when she is young.

Rosé is neither purely Red nor purely White. Technically, it is an "unfinished red wine". However, it possesses the refreshing qualities of White, and some characteristics of Red. The color is ranged from a pale orange to a vivid near-purple.

There are three major ways of making Rosé.
1/ Red-skinned grapes are crushed and the skins are remained in contact with the juice for a short period. The grapes are then pressed. As soon as the desired color has been attained during fermentation, the skins are being removed rather than left in contact throughout the rest of fermentation.

2/ The second way is known as saignee, or bleeding (it is used when winemaker intends to make Rosé with a more intensed color). After the color is satisfied during the initial fermentation, certain amount of juice is taken out. This certain amount of juice is then fermentated separately and become Rosé.

3/ The third method is simply adding of red wine to a white to impart color. However, it is discouraged in most wine growing regions, except for Rosé de Champagne. Even in Champagne many producers do not use this method.