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83-850: Pinot Meunier can be identified by ampelographers by its indented leaves that appear downy white, like flour has been dusted liberally on the underside, and lightly on the upper side, of the leaf. The name "Meunier" comes from the French word for miller with many of the grapevine's synonyms (see below) also hearkening to this association—such as "Dusty Miller" which is used in England , "Farineaux" and "Noirin Enfariné" used in France as well as "Müllerrebe" and "Müller-Traube" used in Germany . This characteristic derives from large numbers of fine white hairs on

166-510: A color adjustment by blending in some finished red wine in order to reach the desired color. The aromas and flavor of rosés are primarily influenced by the particular grape varieties used to produce the wine, but the method of production also plays an important part. The light, fruity character of many rosés come from volatile thiols that are found as flavor precursors in the grape skins. The most prominent of these are 3-mercaptohexanol-1-ol and 3-mercaptohenyl acetate . These are extracted from

249-627: A golden pink color. In Languedoc-Roussillon , the largest producer of rosé wine in France, rosés are made in many ways and from most common rosé wine grape varieties. This is due to the large use of the PGI appellation system . In the Jura wine region, the Arbois AOC makes very pale, pink red wines that are often mistaken for rosés from Pinot noir and the local Poulsard and Trousseau varieties. But

332-462: A long history of exporting dry rosé wines to the United States and United Kingdom. While often overshadowed by neighboring Tavel, some critics, such as wine expert Oz Clarke, describe them as having noticeable strawberry notes and being "breezier, more refreshing" than its more prominent neighbor. However, rosés usually account for less than a fifth of this region's yearly production. Here in

415-514: A particular clone of Pinot Meunier that has developed in the region known as Samtrot . Pinot Meunier is also found in significant quantities in the German wine regions of Baden , Franconia and Palatinate . Despite the variety's connection with Champagne, it only recently become popular to use Schwarzriesling in the production of sparkling wines Sekt , often not blended with its Champagne partners but as pure brut Schwarzriesling "Sekt". Pinot Meunier

498-474: A plant growth hormone . This leads to different, white-haired, leaf and shoot growth, and also to a slight stunting in growth, explaining why Pinot Meunier plants tend to be a bit smaller than Pinot noir. The mutation exists only in the outermost cell layer of the cultivar, the L1 or 'epidermal' layer, meaning Pinot Meunier is a chimera . Through tissue culture, it is thus possible to separate out plants containing both

581-529: A slushy variation, frosé , was developed at the Bar Primi in New York. Rosés can be produced in a variety of ways with the most common method being early pressing of red grape varieties after a very short period, usually 12–24 hours, of skin-contact (maceration). During maceration, phenolics such as the anthocyanins and tannins that contribute to color as well as many flavor components are leached from

664-578: A specialty in the Veneto, are copper-colored rosés made from pink-skinned Pinot grigio grape that are allowed a period of extended maceration. The term Cerasuolo (meaning "cherry red") describes a vividly colored rosé and is seen frequently in the Abruzzo region where rosé made in the Montepulciano d'Abruzzo region from deeply pigmented Montepulciano grape are given a special designation within

747-442: A stabilized pigment. So producers wishing to make rosé work to not only limit the amount of anthocyanins extracted into the wine but also limit the wine's exposure to tannins (either by less maceration time, gentle pressing of the grapes or using only stainless tanks instead of oak) as well as protective anti- oxidative winemaking techniques that limit the development of acetaldehyde and other browning pigments that could add color to

830-402: A standard Champagne blend, Pinot Meunier contributes aromatics and fruity flavors to the wine. Champagnes with a substantial proportion of Pinot Meunier tend not to have as much significant aging potential as Champagnes that are composed primarily of Chardonnay or Pinot noir. It is therefore most commonly used for Champagnes that are intended to be consumed young, when the soft, plushy fruit of

913-748: A still Pinot Meunier. In Australia , the grape has had a longer history in Australian wine production than Pinot noir. In the Grampians region of Victoria , Pinot Meunier was known at one time as Miller's Burgundy and used to make still red varietal wine. In the late 20th century plantings were starting to decline until a revival of Champagne-style sparkling wine took hold in the 2000s which sparked renewed interest in Pinot Meunier. The New Zealand wine industry has recently discovered Pinot Meunier for both still & sparkling wine production . As

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996-433: A synonym of Pinot Meunier. The Wrotham Pinot does look somewhat similar to Meunier, with white hairs on the upper surface of the leaves. But it is particularly resistant to disease, has a higher natural sugar content and ripens two weeks earlier than Meunier. No genetic evidence exists however to prove it is anything other than a distinctively named clone of Pinot Meunier. Pinot Meunier is known under various synonyms across

1079-480: A varietal red wine, Pinot Meunier tends to produce slightly jammy, fruity wines with moderate acidity and low tannins . Ferdinand Regner has proposed that Pinot Meunier (Schwarzriesling) is a parent of Pinot noir but this work has not been replicated and would appear to be superseded by the Australian work. The Wrotham (pronounced "rootum") Pinot is an English selection of Pinot that is sometimes regarded as

1162-452: A wide variety of grapes and can be found all around the globe. When rosé wine is the primary product, it is produced with the skin contact method. Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically two to twenty hours. The grape must is then pressed and the skins discarded, rather than left in contact throughout fermentation (as with red wine making). The longer

1245-442: A wine label. The grape has been favored by vine growers in northern France due to its ability to bud and ripen more reliably than Pinot noir. The vine's tendency to bud later in the growing season and ripen earlier makes it less susceptible to developing coulure which can greatly reduce a prospective crop. For the last couple of centuries, Pinot Meunier has been the most widely planted Champagne grape, accounting for more than 40% of

1328-454: A wine's aromas. The stability of these aromas is very dependent on the amount of anthocyanins and other phenolics that protect these compounds from oxidation. One of the reasons why rosés have a very limited shelf-life is because of their low phenolic levels due to the very limited skin contact and extraction time. Within a year of production, the level of 3-mercaptohexanol-1-ol in the wine has usually dropped to half its fermentation level, with

1411-455: A wine. While it can be used to decolorize a wine, often much more than just color is stripped from the wine which makes this method very rarely used in the production of quality rosés. With the exception of very few varieties, known as teinturiers , most wine grapes produce clear or colorless juice. This includes such well known red wine grape varieties such as Cabernet Sauvignon and Pinot noir . The color in red wine comes from phenolics in

1494-518: Is Victor Rendu's Ampélographie française of 1857, featuring hand-colored lithographs by Eugene Grobon. Until the Second World War, ampelography had been an art. Then Pierre Galet of the École nationale supérieure agronomique de Montpellier made a systematic assembly of criteria for the identification of vines. The Galet system was based on the shape and contours of the leaves, the characteristics of growing shoots, shoot tips, petioles,

1577-400: Is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine . It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method . The pink color can range from a pale " onionskin " orange to a vivid near-purple, depending on the grape varieties used and winemaking techniques. Usually,

1660-716: Is also grown in the German-speaking parts of Switzerland and in small quantities in Austria . In California , American sparkling wine producers wishing to emulate the Champagne method began planting Pinot Meunier in the 1980s. Today most of the state's plantings are located in the Carneros AVA . Bouchaine Vineyards , Mumm Napa and Domaine Chandon are a few wineries in all of the Napa Valley to produce

1743-445: Is often drier (though some styles can be sweet), with grapes that are limited to smaller harvests of no more than 40 hl/ha. Cabernet d'Anjou are usually noted for their high acidity levels that give these rosé the rather unusual capability of being able to age for a decade or more. For most of the 20th century, the sweeter Rosé d'Anjou was the most prominent Rosé but even as the trend of consumers moving to more drier versions of rosé,

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1826-423: Is permitted in most AOC using the same varieties as the region's well known reds—Cabernet Sauvignon, Merlot , Cabernet franc, Malbec, Petit Verdot and Carmenere . Like France, rosés are made throughout Italy with the style and grape varieties used changing depending on the region and local climate. The long history of Italian rosés, particularly in the warm southern part of the country, stem from difficulties in

1909-420: Is the field of botany concerned with the identification and classification of grapevines, Vitis spp. Traditionally this has been done by comparing the shape and colour of the vine leaves and grape berries; more recently the study of vines has been revolutionised by DNA fingerprinting. The grape vine is an extremely variable species and some varieties , such as Pinot , mutate particularly frequently. At

1992-457: Is the practice of removing ("bleeding off") some of the juice from the must in order to more deeply concentrate the phenolics, color, and flavor of the red wine. It has a long history of use in the French wine regions of Bordeaux and Burgundy but wasn't always used for rosé production. For some red winemakers, the juice bleed off is simply poured down the drain or used as "topping wine" to fill

2075-600: Is used also to make dry white wines with a fresh, fruity character. Most German plantings of the variety (1,795 hectares (4,440 acres) out of 2,424 hectares (5,990 acres), or 74%, in the year 2006) are found in Württemberg . Here it is used to make a local speciality known as Schillerwein which is characterized by its light pink color, smokey noted and slightly higher acidity than wines made from Spätburgunder (Pinot noir). Some growers in Württemberg have been promoting

2158-467: The ullage (the headspace of barrels and tanks) during storage. Its use in rosé production is sometimes considered an afterthought, as a way to increase cash-flow by producing a second wine to a primary red wine that can be released much sooner and available to market. While many wineries have been able to produce critically acclaimed rosé using the saignée method, its use has provoked criticism from wine personalities such as François Millo, president of

2241-722: The Ampelografia Italiana of the Italian Ministry of Agriculture. The book collects 551 color plates of grapes from all over the world, with texts in Italian and English, which describe the morphological and agricultural characteristics of each vine variety, as well as their synonyms and historical curiosities. Carole Meredith at the University of California, Davis , pioneered the use of genetic fingerprinting for vine identification. Famous successes with

2324-625: The Châteauneuf-du-Pape AOC , just across the Rhône River , the AOC has more than 950 ha (2347 acres) planted. The wines of Tavel are dominated by the southern wine grape Grenache which makes up to 60% of the blend. Under AOC laws the remaining blend must be at least 15% Cinsault with the remainder of the wine permitted to include Carignan, Syrah, Bourboulenc , Calitor , Mourvedre and Picpoul . While Tavel rosé can be made using

2407-544: The AOC production done by the local winemakers' co-operative . According to wine expert Karen MacNeil , the Tavel is "southern France's self-styled capital of rosé". This is due, in part, to its long history of rosé production and its proximity to the tourist-rich regions of southern France where, like Provençal rosé, Tavel is often served at beach-side cafes overlooking the Mediterranean. Located 10 miles southwest of

2490-402: The AOC still produces an estimated 18 million bottles of wine a year. In addition to Groslot, Gamay and Malbec are also permitted varieties in the wine. A larger Rosé de Loire appellation exist that includes wines made from Anjou, Saumur and Touraine . Cabernet grapes must account for at least 30% of the blend with Groslot, Pineau d'Aunis , Pinot noir and Gamay permitted to fill out

2573-539: The Blush name. Although "blush" originally referred to a color (pale pink), it now tends to indicate a relatively sweet pink wine, typically with 2.5% residual sugar ; in North America, dry pink wines are usually marketed as rosé but sometimes as blush. In Europe, almost all pink wines are referred to as rosé regardless of sugar levels, even semi-sweet ones from California. As the term rosé regained popularity in

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2656-710: The Loire Valley regions of Touraine and Orleans as well as the Cotes de Toul and Moselle regions. In these regions Pinot Meunier is used to make light bodied reds and rosés . These wines most often fall into the vin gris style are characterized by their pale pink color and distinctive smokey notes. In Germany , Pinot Meunier is used most often to make still red wines under its synonyms Schwarzriesling, Müllerrebe and Müller-Traube. The style of those wines ranges from simple, light, off-dry ( halbtrocken ) to rich, dry with substantial flavors. More recently, Schwarzriesling

2739-574: The Pinot Meunier is at its peak. A notable exception is the Champagne house of Krug which makes liberal use of Pinot Meunier in its long-lived prestige cuvee s. During the 19th century, Pinot Meunier was widely planted throughout northern France, especially in the Paris Basin . It was found across the northern half of country from the Loire Valley to Lorraine . Today, Pinot Meunier is found outside of Champagne in dwindling quantities in

2822-488: The Provence Wine Council (CIVP) who claim that saignée method rosés are “not true rosés" because the bleeding process (which is not pressed with the must) is more of an afterthought. Unlike the maceration method which gives some, albeit very brief, time for the juice to be in contact with the skins vin gris are wines made from the immediate pressing of red skin grapes without any maceration time. Despite

2905-589: The US and dominate the Portuguese wine industry for most of the 20th century, but their popularity has declined in the recent years of the 21st century. While they still have a presence in the European and US markets, the trend towards traditional, drier rosés, as well as the development of American "blush" wines like White Zinfandel, have cut into their market shares. In the early 1970s, demand for white wine exceeded

2988-441: The US market, shares of wine labeled "blush" declined from 22% of all wines consumed in the US in 1997 to 15% in 2003. In the United States, a record 2005 California crop has resulted in an increased production and proliferation of varietals used for rosés, as winemakers chose to make rosé rather than leave their reds unsold. Rosé became a viral drink in 2015, with men who drink rosé being referred to as brosé. In summer 2016,

3071-400: The ability to change into three different forms—colorless, red and blue—depending on the pH / acidity levels of the solution they are in. At wine pH (typically 2.9-4.0), most of the grape anythocyanins are in the colorless form unless they have reacted with tannins or other molecules (such as tannins also extracted from the skin as well as grape seeds, stems and from oak wine barrels ) to form

3154-705: The availability of white wine grapes, so many California producers made "white" wine from red grapes, in a form of saignée production with minimal skin contact, the "whiter" the better. In 1975, Sutter Home's " White Zinfandel " wine experienced a stuck fermentation , a problem in which the yeast goes dormant, or in some cases dies off before all the sugar is turned to alcohol . Winemaker Bob Trinchero put it aside for two weeks, then upon tasting it he decided to sell this pinker, sweeter wine. In 1976, wine writer Jerry D. Mead visited Mill Creek Vineyards in Sonoma County , California. Charles Kreck had been one of

3237-481: The city of Nice in southeast Provence is Bellet AOC where the hot summers is tempered by the cooling sea coast breeze off the Mediterranean. Here rosé is made in roughly equal proportions with the red wines made from Braquet , Folle Noire , Grenache and Cinsault. While most of the southern Rhône Valley is dominated by red wines, rosé is the only permitted wine style made in the Tavel AOC with more than half of

3320-523: The crushed red skins on the bottom before the lightly colored free-run juice is then drained off, like a saignee, and the wine then fermented as normal. This method produces what Karen MacNeil describes as "rugged wines with robust, spicy berry flavor." Outside of Tavel, rosés are produced in some significant quantities in the Gigondas AOC on the eastern side of the Rhône valley. Here at least 15% of

3403-424: The darker rosés, in blind taste tests where color could not be visually discerned (such as using black wine glasses), often consumers preferred the lighter-colored rosés. For these reasons, many rosé winemakers are mindful of the color quality of their rosé and make winemaking decisions based on this factor. This includes the extent of maceration, whether or not to do a saignee from a darker red wine and even to do

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3486-615: The differences between grape varieties, such as the VvMYBA1 and VvMYBA2 genes that control grape colour, or the VvGAI1 gene that is mutated in some cells of Pinot Meunier compared to Pinot noir . The original Galet Ampélographie Pratique is the definitive book, either in French or in English translation, but has long been out of print and does not include any DNA evidence. Ros%C3%A9 A rosé ( French: [ʁoze] )

3569-402: The early days of winemaking to make dark, fully colored dry red wines without temperature controlled fermentation vessels. As the must macerated with the skins, the intense heat of the process would often kill the yeast resulting in a stuck fermentation and residual sugar in the remaining wine. Eventually Italian winemakers realized that if they pressed the wines early in the process, remaining

3652-786: The finished wine. According to wine expert Karen MacNeil, some Champagne producers believe this second method adds more richness and age-ability to the wine. In the Aube department, a separate AOC for still rosé produced around the commune of Riceys was established for rosé produced by the saignee method from exclusively Pinot noir . Produced only during the warmest, ripest vintages of Champagne (with often less than 7500 bottles made on average), Rosé des Riceys can be difficult to find. According to wine expert Jancis Robinson, Rosé des Riceys can be some of France's "most serious rosés" while fellow wine expert Oz Clarke describes them as "oddball" wines that come across as full-bodied and nutty with

3735-486: The first to plant Cabernet Sauvignon vines in California, and offered Mead a wine made from Cabernet that was a pale pink and not yet named. Kreck would not call it "White Cabernet" as it was much darker in color than red grape " white " wines of the time, though not as dark as the rosés he had known. Mead jokingly suggested the name "Cabernet Blush"; later that evening, he phoned Kreck to say that he no longer thought

3818-717: The globe including-Auvernat Meunier, Blanc Meunier, Blanche Feuille, Carpinet, Cerny Mancujk, Créedinet, Dusty Miller, Farineux noir, Fernaise, Frésillon, Fromenté, Frühe blaue Müllerrebe, Goujeau, Gris Meunier, Meunier, Meunier Gris, Miller Grape, Miller's Burgundy, Molnár Töke, Molnár Töke Kék, Molnárszölö, Morillon Tacone, Morone Farinaccio, Moucnik, Müllerrebe, Muller-Traube, Noirin Enfariné, Noirien de Vuillapans, Pineau Meunier, Pino Meine, Pinot negro, Plant de Brie, Plant Meunier, Plant Munier, Postitschtraube, Rana Modra Mlinaria, Rana Modra Mlinarica, Resseau, Riesling noir, Sarpinet, Trézillon and Wrotham Pinot. Ampelographer Ampelography ( ἄμπελος , "vine" + γράφος, "writing")

3901-417: The grape skins during maceration but are less likely to be extracted at temperatures below 20 °C (68 °F). As a result, producers doing a " cold soak " maceration (with much lower temperature) to limit microbial and oxidative activity may extract less of these compounds. During fermentation, other flavor components such as the esters phenethyl acetate and isoamyl acetate also form and contribute to

3984-475: The late 17th century, the Champenois (aided by the work of Dom Perignon ) learned how to better separate the skins from the must and produce truly white wine from red wine grapes. Even as Champenois moved towards producing sparkling wines, they continued to produce both sparkling and still rosés often by means of blending a small amount of red wine to "color up" an already-made white wine. The depth of color

4067-600: The leaves. However, some clones of Pinot Meunier have been found to be completely hairless—a chimeric mutation, in fact—which has led ampelographers to more closely draw a link between Meunier and Pinot noir. In research, Paul K. Boss and Mark R. Thomas of the CSIRO Plant Industry and Cooperative Research Centre for Viticulture in Glen Osmond , Australia , found that Pinot Meunier has a mutation ( VvGAI1 ) that stops it from responding to gibberellic acid ,

4150-516: The must is reduced, and the must involved in the maceration becomes more concentrated. The pink juice that is removed can be fermented separately to produce rosé. The simple mixing of red wine into white wine to impart color is uncommon and is discouraged in most wine growing regions, especially in France , where it is forbidden by law, except for Champagne . Even in Champagne, several high-end producers do not use this method but rather opt for

4233-458: The mutant (L1) and non-mutant (L2) genotypes, yielding a normal Pinot noir -like genotype and an unusual looking L1-genotype vine with compressed internodes and thickly clustered leaves. The mutants could not produce full-grown tendrils, it seems that gibberellic acid converts grapevine flower buds into tendrils. Pinot Meunier is one of the most widely planted grapes in France but it is rather obscure to most wine drinkers and will rarely be seen on

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4316-624: The name vin gris , the resulting juice is actually not grey but rather a very pale pink that is usually much lighter than traditionally made rosés using the limited maceration and saignée methods. Under French wine laws , wines labelled gris de gris must only be made from lightly tinted grape varieties such as Cinsault , Gamay and Grenache gris . The style is a specialty of the Lorraine Appellation d'Origine Contrôlée (AOC) Côtes de Toul made from Gamay and in Morocco where

4399-426: The name to be a joke. In 1978 Kreck trademarked the word "Blush". The name caught on as a marketing name for the semi-sweet wines from producers such as Sutter Home and Beringer. Today, Blush wine appears on wine lists more often as a category, rather than a specific wine. In 2010 Mill Creek produced a rosé wine for the first time in years, although Jeremy Kreck (Charles' grandson and current winemaker) chose not to use

4482-446: The orange-pink wine is made from a blend of Cinsault, Grenache and Cabernet Sauvignon . Another method of producing rosé is to severely decolorize a red wine using absorbent charcoal such as activated carbon . This purer form of charcoal obtained by the dry distillation of carbon compounds (such as wood or peat ) has a high ratio of surface area to weight that adsorbs color compounds as well as other phenolics and colloids in

4565-429: The palest of coloring that could range from a "white-grey" to a light salmon. This color traditionally comes from the very brief skin contact of the black grapes (Pinot noir and Pinot Meunier ) during pressing that the Champagne producer decides not to remove by any decolorizing techniques. However, many modern rosé Champagnes are produced as regular Champagnes but are later "colored up" by adding red Pinot noir wines to

4648-571: The presence of 3-mercaptohenyl acetate undetectable in most wines. This is why most wine experts recommend that rosés be consumed as soon after release as possible. France is the top global producer of rosé, accounting for 35% of the world's supply. It also leads in consumption, with one-third of the wine consumed in the country being rosé. Many of the earliest red wines produced in such notable wine regions as Bordeaux, Burgundy and Champagne were "rosé-style" wines made from juice that had only brief periods of skin contact during winemaking. But even as

4731-543: The region also makes even paler actual rosés from the same grape varieties that are pressed after only a few hours of skin contact. In Beaujolais rosés are made from the Gamay grape using the same carbonic maceration techniques as the red wines except that the free-run juice that is released by the weight of the whole berry grapes in the tank is periodically drained off throughout the process to avoid extracting too much color and phenolics. In Bordeaux , rosé production

4814-536: The region's entire plantings. It is most prevalent in the cooler, north facing vineyards of the Vallee de la Marne and in the Aisne department . It is also widely grown in the Aube region in vineyards where Pinot noir and Chardonnay would not fully ripen. Compared to Pinot noir, Pinot Meunier produces lighter colored wines with slightly higher acid levels but can maintain similar sugar and alcohol levels. As part of

4897-673: The rest of the blend. According to wine expert Jancis Robinson, the wines are always dry with a quality level that falls somewhere between Rosé d'Anjou and Cabernet d'Anjou. Wine expert Karen MacNeil describes well made examples of Rosé de Loire as being fruity with light cherry flavors and moderate acidity. Rosé Champagnes account for between 3-5% of Champagne's yearly production. These Champagnes are distinct from Blanc de noirs (white of blacks or white from black grapes) in that rosé Champagnes are often noticeably and intentionally colored, with hues that span from "baby pink" to copper salmon, while Blanc de noirs are white wines with only sometimes

4980-471: The resulting wines were often considered too harsh and less desirable. This sentiment lasted well into the Middle Ages , when the pale clarets from Bordeaux were starting to gain the world's attention. To the powerful English market, the most prized clarets were, according to wine historian Hugh Johnson , the vin d'une nuit or "wine of one night", which were pale-rosé colored wines made from juice that

5063-411: The saignee and skin-contact method, the tradition in the region is to do a type of co-ferment with both red and white grapes that combines elements of both methods. The grapes are loaded, whole clusters, into a tank all together where under the gravity of their own weight the grapes are gently pressed and the juice trickles down to the bottom. There the juice receives its period of brief skin contact with

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5146-601: The saignée method. It is not known when the first wine labeled as a rosé was produced, but it is very likely that many of the earliest red wines made were closer in appearance to today's rosés than they would be to modern red wines. This is because many of the winemaking techniques used to make today's darker, more tannic red wines (such as extended maceration and harder pressing ) were not widely practised in ancient winemaking. Both red and white wine grapes were often pressed soon after harvest , (with very little maceration time) by hand, feet or even sack cloth, creating juice that

5229-508: The same time, the wine and table grape industries have been important since ancient times, so large sums of money can depend on the correct identification of different varieties and clones of grapevines. The science of ampelography began seriously in the 19th century, when it became important to understand more about the different species of vine, as they had very different resistance to disease and pests such as phylloxera . Many vine identification books were published at this time, one of which

5312-706: The sandy soil on the banks of the Rhône, Grenache makes up to 40% of the blend with Cinsault, Mourvedre, Syrah and Carignan making up the remainder. Rosé making has a long history in the Loire valley, particularly in the Anjou wine region around the town of Angers where two AOCs, Rosé d'Anjou and Cabernet d'Anjou exist. The former, made from the Groslot (Grolleau) grapes that are often harvested to very high yields around 50 hl/ha, tends to be lighter and often sweet. The latter, made from Cabernet Franc and Cabernet Sauvignon,

5395-451: The sex of the flowers, the shape of the grape clusters and the colour, size and pips of the grapes themselves. The grapes are less affected by environmental factors than the leaves and the shoots, but are obviously not around for as long. He even included grape flavour as a criterion, but this is rather subjective. Galet then published the definitive book, Ampélographie pratique , in 1952, featuring 9,600 types of vine. Ampélographie pratique

5478-481: The skin called anthocyanins that react with other components in wine (such as tannins , acetaldehyde and pyruvic acid ) to form polymeric pigments. The anthocyanins are extracted from the skin during the process of maceration which can last from a few hours in the case of some rosés (which usually only have 20–50 mg/L of anthocyanins) to several days in the case of most red wines (which often have in excess of 250 mg/L of anthocyanins). Anthocyanins have

5561-465: The skins are left in contact with the juice, the more intense the color of the final wine. When a winemaker desires to impart more tannin and color to red wine, some of the pink juice from the must can be removed at an early stage in what is known as the Saignée (from French bleeding) method. The red wine remaining in the vats is intensified as a result of the bleeding, because the volume of juice in

5644-603: The skins, seeds and any stems left in contact with the must. In addition to adding color and flavor, these phenolics also serve as antioxidants , protecting the wine from degradation of oxygen exposure. While red wines will often have maceration last several days to even several weeks, the very limited maceration of rosés means that these wines will have less stable color, potential flavor components and oxygen protection. This contributes to wines with shorter shelf-life that are meant to be consumed soon after release. The saignée ( French: [sɛɲe] ; French for "bleed") method

5727-423: The skins, they could complete the fermentation albeit with a lightly colored wine. The Italians have several terms for rosé style wines beginning with the term rosato that is a permitted wine style in several Denominazione di origine controllata . These wine tend to be very pale in color with slightly dark wines (but not dark enough to be considered a rosso or red wine) being labeled as Chiaretto . Ramato ,

5810-425: The technique include proving the identity of Zinfandel , Primitivo, and Crljenak Kaštelanski, and identifying the parents of Sangiovese as Ciliegiolo and Calabrese Montenuovo. Such exercises are giving valuable insight into historical patterns of trade and migration. DNA fingerprinting uses segments of DNA that do not affect the look or taste of the grapes. More recent work has identified the genes responsible for

5893-498: The towns of Nice and Marseille and is responsible for nearly 75% of all Provençal wine with rosés alone accounting for 80% of that total. Grenache is the dominant grape of the region, comprising at least 60% of the blend with Syrah , Cinsault , Mourvedre , Tibouren , Carignan and Cabernet Sauvignon playing supporting roles. The Coteaux d'Aix-en-Provence AOC is the second largest AOC in Provence, covering 50 communes in

5976-458: The trend in these regions evolved towards more modern ideas of "red wines", rosés still hold a prominent place in many of France's major wine regions. Today rosé is produced throughout France from the cooler climate rosé Champagnes and Loire Valley wines to the warm Mediterranean influence climates of Provence and the southern Rhone Valley. Rosés account for vast majority of Provence's wine production, ranging from half to almost two thirds of all

6059-543: The west and northwestern part of the region. Here rosé accounts for around 35% of the AOC's production with Grenache, Cinsault and Mourvedre being the dominant varieties and Counoise , Carignan, Syrah and Cabernet Sauvignon rounding out the blends. Located in the hilly central region of Provence, rosés account for almost two-thirds of the production in the Coteaux Varois AOC . Here the wines are blends of Grenache, Syrah and Mourvedre accounting for at least 80% of

6142-481: The wine is labelled rosé in French, Portuguese, and English-speaking countries, rosado in Spanish, or rosato in Italian. There are three major ways to produce rosé wine: skin contact, saignée , and blending . Rosé wines can be made still, semi-sparkling or sparkling and with a wide range of sweetness levels from highly dry Provençal rosé to sweet White Zinfandels and blushes. Rosé wines are made from

6225-529: The wine must be made from Syrah and Mourvedre with Grenache permitted to make up to 80% of the blend and Cinsault and Carignan playing minor roles. Next door to the south in the Vacqueyras AOC rosés only account for around 4% of the yearly production using the same grapes as Gigondas. Across the river from Châteauneuf-du-Pape just north of Tavel is the Lirac AOC which, like it southern neighbor, has

6308-449: The wine produced in the region. Over the period between 2010 and 2024, exports of rosé from Provence have surged by about 500%. The rosés of Provence are often known for their food and wine pairing matches with the local Mediterranean cuisine of the region, particularly the garlicky aioli sauces and tangy bouillabaisse stews that are the hallmark of Provençal cuisine . The large Cotes de Provence AOC includes 85 communes between

6391-464: The wine with Cinsault, Cabernet Sauvignon and Carignan permitted to fill in the remainder. The Bandol AOC in southwest Provence is dominated by the late-ripening Mourvedre grape which produces well in the limestone , silicon rich stony soils of the region. While the AOC produces mostly red wines, at least 33% of its yearly production is made up of rosé wines with Grenache, Cinsault, Syrah and Carignan playing supporting roles to Mourvedre. Around

6474-406: The wine. According to Conseil Interprofessionnel des Vins de Provence in France, rosés in Provence display one of the different colors: melon ( cantaloupe ), peach , redcurrant , grapefruit , mango , mandarin . Many studies have shown that the color of wine influences consumers' perceptions about the wine. While these studies have shown that consumers tend to prefer on visual inspection

6557-502: The wines as they competed with the wines of Burgundy for the lucrative Flemish wine trade. In the 16th and 17th century, the region achieved some acclaim for their "white" wines made from Pinot noir grapes, but rather than actually being white, these wines were instead a pale "greyish pink" that was reminiscent of a " partridge 's eye" and earned the nickname Œil de Perdrix —a style of rosé still being produced in Switzerland . In

6640-649: Was allowed only a single night of skin contact. The darker wine produced from must that had longer skin contact were known as the vin vermeilh (or pinpin to the English) was considered to be of much lesser quality. Similarly, in the early history of Champagne , the wines produced from this region during the Middle Ages were nothing like the sparkling white wines associated with the region today . Instead they were pale red and even pinkish, with some Champenois winemakers using elderberries to add more red color to

6723-505: Was dependent on the amount red wine added, with the red wine having more influence on the resulting flavor of the wine if added in larger volumes. The history of rosé would take a dramatic turn following the conclusion of World War II when two Portuguese wine producer families both released sweet, slightly sparkling rosés to the European and American markets. These wines, Mateus and Lancers , would go on to set record sales in Europe and

6806-480: Was only lightly pigmented. Even after the development of newer, more efficient wine presses , many ancient and early winemakers still preferred making the lighter colored and fruitier style of wines. There was an understanding, as early as the time of the Ancient Greeks and Roman winemakers , that harder pressing and letting the juice "sit" for a period with the skins would make darker, heartier wines, but

6889-490: Was translated into English by Lucie Morton, published in 1979 and updated in 2000. In 2012, Italian publisher L'Artistica Editrice published Illustrated Historical Universal Ampelography , a three volume set which contains the most important books edited in France and Italy between 1800 and 1900: the Ampélographie of Pierre Viala and Victor Vermorel, the grapes section of Pomona Italiana by Count Giorgio Gallesio and

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