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NYT Supports The Way We Make Rose…

There was a huge debate on changes to EU rules regarding the making of Rosé. The EU was proposing that Rosé could be made blending red and white wine. The idea was to make wines more competitive. Today, the proposed rule change was rejected. In an interesting twist, the New York Times printed an editorial supporting tradition.

First, a little explanation. Rosés are not, as some people believe, a mix. In Provence, the most frequently used method for producing a true rosé is called maceration, a delicate process in which the skins of crushed red grapes are allowed to remain in contact with the juice for several hours before they are removed and the fermentation proceeds. The grape skins impart the light red color to rosé. Their quick removal reduces the tannins in the final product, making rosés more like a fine dry white.
FRANÇOIS MILLO, New York Times, June 7, 2009 Taking the Bloom Off the Rose

Of course, there are lots of other regulations for making Rosé. If you are interested in the AOC regulations for Tavel for example and you read French, they are published at