The Birthing of a Provençal Rosé

                                    Rosés in Provence are made in 2 distinct methods

I’m leaving shortly for Provence.  At this time of year Provence is synonymous with Rosé.  For centuries, Rosé has been a staple in southern France’s district of Provence.  Today, however, Provence is the world’s leading district for dry Rosé production (accounting for nearly 50% of the region’s wines).  While there are three different ways in which a Rosé can be made in some regions of France, in Provence there are only two methods for creating a Rosé.

Let’s start with the basics.  Vinifying a Rosé starts with red wine grapes.   Clear juices from the grapes are kept in contact for a short time with the darkly pigmented skins.  Once the juice becomes pinkish (or a deeper salmon or coral) from contact with the dark skins, it is then removed from further interaction with the skins. 

Now, let’s discuss Provence’s two ways of birthing a Rosé.  The first method is called “saignée,” a French term which means “to bleed.”  The saignée method literally “bleeds” or siphons off some of the grape juice during the making of a red wine fermentation.  (The remaining red wine, now quite concentrated, is then fermented separately from the Rosé).  Among many current Rosé purists, saignée is viewed as merely a by-product of a more complex red wine.   Nonetheless, this method remains popular in many parts of the world and the resulting Rosés can be superb. 

The second method in Provence involves a direct pressing of the grapes, with the sole purpose of making a Rosé.  Soon after the red grapes are harvested they are pressed, separating the juice from the skins.  Because the contact with the juice and skins is minimal, these “pressed” Rosés tend to be paler than those of saignée. This technique is especially popular now in Provence and continues to grow in popularity with winemakers around the world.  Many winemakers prefer the direct press method as they are able to have the final product (Rosé) in mind from the picking of the grapes through vinification (in contrast to saignée where red wines are the final product). This means grapes can be harvested at the optimal period for a Rosé versus a Grenache or Syrah.

Here’s a list of my favorite Rosés from Provence in alpha order:

• Chateau Bormettes Instinct Parcellaire
• Famile Negrel Petite Reine
• Domaine Lafran-Veyrolles
• Domaine Ribotte Cuvee Anais
• Chateau Salettes 
• Chateau Valentines Huit

  Have a Rosé-colored Sunday!