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Ros\\xe9 is so popular now that the market is flooded. So the question now is not just do you want ros\\xe9, but what kind? How do you figure it out? There are some ways to choose the kind of pink for you! This podcast gives you heuristics to get a perfect bottle!

Here are the show notes:

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\\xa0The four ways to make ros\\xe9:

1. LIMITED SKIN MACERATION

• Crush the grapes
• Leave them in contact with the skins like a red wine \\xa0
• Soak them for a little while \\u2013 like 2 hours to 2 days or so (red wines are weeks or months)
• Longer maceration, the darker the wine, the more tannin, the more red wine character

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2. DIRECT PRESSING

• Similar to limited skin maceration, direct pressing -- contact with the skins for an extremely short period of time.
• No maceration, press and get skins away, make it like a white wine
• Some color in the juice, lightest rose of all

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3. SAIGN\\xc9E METHOD

• The saign\\xe9e, or \\u201cbleeding,\\u201d method makes ros\\xe9 AND red wine
• Started as a way to concentrate reds.
• Early in the maceration process, remove or \\u201cbleed\\u201d some of the juice from the tank.
• Vinified separately as a ros\\xe9

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4. BLENDING

• White + red = ros\\xe9
• Prohibited for quality\\xa0wines in Europe except Champagne
• Style varies from light to heavy depending on the amount and type of red wine used in the blend

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Grapes/areas and flavors:

French styles:

• Provence \\u2013 salmon colored, Grenache lead with Syrah, Cinsault, Mourvedre: fruity, berry, cherry, with orange, saline, hay/dried grass or meadow, stony, floral, berry notes, bone dry, acidic, strawberry, fresh-cut watermelon, and rose petal, finishing with a distinctive, salty minerality on the palate
• Rhone: Tavel: only 100% rose appellation. Lots of structure and character \\u2013 Grenache and Cinsault, 9 grapes authorized, ages well
• Sancerre, Burgundy, Alsace, Germany Pinot Noir: acidity and soft, subtle aromas of watermelon, raspberries, cherry, strawberries, and stream. Earthy, elegant, Bone dry
• Bandog from Provence: Mourvedre. Full bodied, richer, darker
• Loire: Cab Franc/Cab Sauv/Grolleau/Gamay Rose \\u2013 \\xa0can be dark red, bone dry, floral, herbal

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Spain:

• Tempranillo lead: Savory, heavy color \\u2013 herbal, peppery, watermelon, strawberry, heavier, earthy, floral
• Basque Txakolina Rosado: berries, spritzy, salinity, low alcohol

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Italy: \\xa0

• Red fruit, flowers/roses, citrus, savory
• AKA \\u2013 Rosato, Cerasuolo, Ramato

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New World:

• Syrah lead: bolder, more like a light red \\u2013 strawberry, pepper, cherry, peach
• Cab Sauv: deep ruby red color with typical Cab notes: green bell pepper, cherry, black currant and black pepper
• White Zin: 85% of Zin production. Off-dry, sticky sweet.
• Carignan lead \\u2013 common in CA: red berries, citrus
• Malbec: In Argentina
• Any combo possible, as well as sugar and blending white and red

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Remember, it\'s ok to drink ros\\xe9 once fall begins!\\xa0

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Thanks to our sponsor The Great Courses! www.thegreatcoursesplus.com/wine\\xa0

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