| There are three ways to produce rose wine. First | | | | producers. |
| is used for when the rose wine is the main | | | | The are different styles of rose wine as well. A |
| product. The red-skinned grapes are smashed and | | | | type of German rose wine, Weißherbst, is |
| the skins are left in the juice for a short period of | | | | made from only one collection of grape. After |
| time. Then the grapes are pressed, and the skins | | | | World War II, there was a craze for moderately |
| are thrown away rather than being left in the | | | | sweet rose wines for mass market consumption. |
| juice through fermentation. The skin has a lot of | | | | A few classic examples are Matues Rosé |
| the strongly flavored tannin and other compounds, | | | | and the American "blush" wines of the 70's. |
| and makes it have a taste similar to that of white | | | | Matues Rosé wine is a type of sparkling, |
| wine. The longer the skins are left in the juice, the | | | | medium sweet wine made in Portugal. In 1942, |
| darker the color of the wine. | | | | the brand was created and after World War II |
| The second way to produce rose wine is by | | | | production started. It was styled to appeal the |
| Saignée, or bleeding. It is used when "the | | | | fast growing Northern European and North |
| winemaker desires to impart more tannin and | | | | American markets. "Production grew rapidly in the |
| color to a red wine, and removes some pink juice | | | | 1950s and 1960s and by the late 1980's, |
| from the must at an early stage, in a process | | | | supplemented by a white version, it accounted for |
| known as bleeding the vats." The separated juice | | | | over 40% of Portugal's table wine exports." |
| is fermented separately, making the rose as a | | | | Blush rose wines were originally supposed to |
| derivative of the red wine. Because of the | | | | make up for white wine. In the early 70's the |
| bleeding, it is intensified, and the volume of the | | | | demand for white wine was larger than the |
| juice in the must is lowered. The must is then | | | | availability of white wine grapes. So in order to |
| involved in the maceration is concentrated. | | | | keep production, white wine producers started |
| The final way is blending. Blending is a simple | | | | making white wine from red skin grapes, just |
| mixture of red wine to impart color. This process | | | | kept the skins from being in contact with the |
| is not very uncommon, and is not allowed in most | | | | juice for too long. The concept was the whiter |
| wine growing regions now, besides Champagne. | | | | the better. |
| Even there the process is not adopted by many | | | | |