All that sunshine promised and another long weekend ready to come, what better time to pop a few bottles of rose in the fridge and sit out the back garden and enjoy our New Irish summer otherwise known as April!  There are now loads of great dry and fruity rosés available in Ireland, so its time to take the plunge and enjoy a cool glass of pink this weekend.

There are 3 methods to produce Rosé wine

1) Skin Contact: This is where the black grapes (normally making red wine) are pressed and the skin of the grape is left in contact for up to three days to extract colour and flavour. They are then disposed of and the remaining juice is fermented to make Rosé.

2) Saignée, or bleeding the vats: When a winemaker desires to impart more tannin and color to a red wine, some of the pink juice from the must can be removed at an early stage. The red wine remaining in the vats is intensified as a result of the bleeding, because the volume of juice in the must is reduced, and the grape must involved in the maceration is concentrated. The pink juice that is removed can be fermented separately to produce rosé.

3) Blending, the simple mixing of red wine to a white to impart color, is uncommon and fairly discouraged in most wine growing regions, except for Champagne.