213:
406:" 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 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 the Blush name.
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38:
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58:
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Seizing on this interest, makers of sweeter "blush" style rosés began affixing the terms "white" or "blanc" to the varietal name on their wine labels anyway — White
Zinfandel, Cabernet Blanc, White Merlot, etc. Throughout the rest of the 20th century, these sweeter blush wines saw tremendous popularity among American consumers but their numbers had started to decline by the turn of the 21st century falling from representing 22% of all the wines consumed in the US market in 1997 to 15% in 2003.
786:
1086:
703:
332:
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1174:
359:, would go on to set record sales in Europe and 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.
853:
1329:
465:, 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.
1789:, was in full operation with sales steadily climbing. By the 1980s, both the red and sparkling white versions of Mateus accounted for over 40% of the entire Portuguese wine industry, with worldwide sales of 3.25 million cases. However, sales of Mateus eventually started to decline, and though it still being produced, with Mateus introducing a
185:(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 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.
1854:
wine by releasing a paler, sweeter rosé colored wine that he labeled as "White
Zinfandel". Though he wasn't the first Californian winemaker to make a rosé version of Zinfandel, he was the first to aggressively market it as a new wine style. Consequently, Sutter Home saw sales of "White Zin" soar from
1340:
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 the early days of winemaking to make dark, fully
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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
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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.
322:
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 was dependent on the amount red wine added, with the red wine having
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and Gamay permitted to fill out 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
826:
Within a year of production, the level of 3-mercaptohexanol-1-ol in the wine has usually dropped to half its fermentation level, with 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.
1870:
Mill Creek
Vineyards and sampled a pale, pinkish wine that the winery made from Cabernet Sauvignon. The winemaker was thinking of calling the wine "White Cabernet" but Mead suggested the term "blush" instead. However, by the 1980s, white wines were still extremely popular among American consumers.
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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 the finished wine. According to wine expert Karen MacNeil, some Champagne producers believe this second method
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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 the darker rosés, in blind taste tests where color could not be visually discerned (such as using black wine glasses),
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While there have been rosés made in the
European style throughout the American winemaking history, it wasn't until the end of the 20th century that "pink wines" became a truly significant segment of the American wine market. In what has been described by wine experts such as Jancis Robinson as a
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and
Champagne were "rosé-style" wines made from juice that had only brief periods of skin contact during winemaking. But even as 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
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refreshing" than its more prominent neighbor. However, rosés usually account for less than a fifth of this region's yearly production. Here in 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.
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which, like it southern neighbor, has 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
1028:, 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,
1017:, 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.
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Rosés account for vast majority of Provence's wine production, ranging from half to almost two thirds of all the wine produced in the region. Over the period between 2010 to 2024, exports of rosé from Provence have surged by about 500%. The rosés of Provence are often known for their
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and Cabernet Sauvignon, 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
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refers to a rosé that is either made from multiple grape varieties that can either be all red wine varieties or a mixture of white and red grape varieties. This designation is required on all Tafelwein (table wine), Landwein ("country wine" similar to the French
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Today, Italian rosés are most often made by the short maceration method though some regions do have a tradition of blending red and white wine grapes together to make a lightly colored wine. According to wine expert Oz Clarke, northeast Italy (which includes the
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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
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In the early 1970s, demand for white wine exceeded 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
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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,
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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, the AOC still produces an estimated 18 million bottles of wine a year. In addition to Groslot,
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color compounds as well as other phenolics and colloids in 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.
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on the eastern side of the Rhône valley. Here at least 15% of 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
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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
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is the second largest AOC in Provence, covering 50 communes in 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
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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
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Many of the aroma and flavor components in wine are located in the skin of the grape. The length of maceration (where the must is in contact with the skin) will influence how much of these compounds are extracted and available in the
224:
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
505:; French for "bleed") method 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
726:) to form 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
248:, that harder pressing and letting the juice "sit" for a period with the skins would make darker, heartier wines, but the resulting wines were often considered too harsh and less desirable. This sentiment lasted well into the
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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).
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being the most noted region. Even today, more than half of Navarra's wine production is dedicated to rosados made primarily from the Garnacha (Grenache) grape. Other varieties that can be used for rosados in Navarra include
413:; 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
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such as François Millo, president of 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.
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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.
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are white wines with only sometimes 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
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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
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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,
264:
or "wine of one night", which were pale-rosé colored wines made from juice that was allowed only a single night of skin contact. The darker wine produced from must that had longer skin contact were known as the
1349:
in the remaining wine. Eventually Italian winemakers realized that if they pressed the wines early in the process, remaining the skins, they could complete the fermentation albeit with a lightly colored wine.
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that contribute to color as well as many flavor components are leached from the skins, seeds and any stems left in contact with the must. In addition to adding color and flavor, these phenolics also serve as
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One method of making rosé is to press the wine early (often after 12–24 hours of skin contact) while red wine producers will leave the juice macerating with the skins for several days or even weeks longer.
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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
1618:
red and white grape varieties together. While not always a rosé, the color of Schillerwein range from dark red to pale pink depending on the grape varieties and percentage of each used in the blend.
551:, 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
402:
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 "
1777:. He decided to try making a more fully sparkling rosé that was sweetened to appeal to the mass European and North American markets. At the end of World War II, production of Guedes' wine,
1341:
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
946:. Here the wines are blends of Grenache, Syrah and Mourvedre accounting for at least 80% of the wine with Cinsault, Cabernet Sauvignon and Carignan permitted to fill in the remainder.
811:" 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
1185:(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
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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."
807:. These are extracted from 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 "
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about American servicemen returning from Europe having a taste for many of the new wines they tried on their tours. In 1944, Fonseca released Lancers in a distinctive stone
1770:
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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.
523:(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
1720:
method). The rosados are made like normal with a light, fruity style while the red wines made with the extra skins are darker in color and more deeply concentrated.
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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
804:
240:, 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
800:
1258:, 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
517:
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 the
387:
1646:, near the German and Austria borders, a special style of rosé known as Süssdruck is produced using only the free-run juice of Pinot noir. It is known as
1230:
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
158:
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
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2318:
216:
Many of the earliest red wines were closer in color to modern rosé since many of the early winemaking techniques involved pressing soon after harvest.
256:
from Bordeaux were starting to gain the world's attention. To the powerful English market, the most prized clarets were, according to wine historian
1281:
varieties. But the region also makes even paler actual rosés from the same grape varieties that are pressed after only a few hours of skin contact.
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395:
383:
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regained popularity in the US market, shares of wine labeled "blush" declined from 22% of all wines consumed in the US in 1997 to 15% in 2003.
1542:). Several terms are used to denote these different styles depending on how the wine was made, from what grapes and in what region. The term
1515:
1817:
1120:(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
2473:
1874:
Today, White Zinfandels are considered part of the "blush wine" category of noticeably sweet, pale pink wines that often have very slight
808:
409:
Although "blush" originally referred to a color (pale pink), it now tends to indicate a relatively sweet pink wine, typically with 2.5%
2383:
Parr, Wendy V.; Geoffrey White, K.; Heatherbell, David A. (2003). "The nose knows: Influence of colour on perception of wine aroma".
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1800:, the other, notable Portuguese sparkling rosé that rose up after World War II, is quite similar to Mateus. The winemaking family of
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from a darker red wine and even to do a color adjustment by blending in some finished red wine in order to reach the desired color.
1563:
174:(as with red wine making). The longer the skins are left in contact with the juice, the more intense the color of the final wine.
3793:
579:
1714:(meaning "double paste") takes the skins from the early pressed rosé wine and adds them to the red wine (similar to the Italian
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winemaking techniques that limit the development of acetaldehyde and other browning pigments that could add color to the wine.
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Rosé became a viral drink in 2015, with men who drink rosé being referred to as brosé. In summer 2016, a slushy variation,
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grape that is rarely grown outside of western Styria. The wine is noted for it fruity flavor and high levels of acidity.
379:. Winemaker Bob Trinchero put it aside for two weeks, then upon tasting it he decided to sell this pinker, sweeter wine.
1303:, rosé production is permitted in most AOC using the same varieties as the region's well known reds—Cabernet Sauvignon,
1546:
is a type of German rosé made from a single variety of grape with that particular variety needing to be denoted on the
1043:
While Tavel rosé can be made using the saignee and skin-contact method, the tradition in the region is to do a type of
233:, (with very little maceration time) by hand, feet or even sack cloth, creating juice that was only lightly pigmented.
1226:. Produced only during the warmest, ripest vintages of Champagne (with often less than 7500 bottles made on average),
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2012:
1567:(QbA) level but its presence on the label is optional for Prädikatswein (the highest classification of German wine).
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Unlike the maceration method which gives some, albeit very brief, time for the juice to be in contact with the skins
181:
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
1906:
has begun to distinguish itself as a source of rosé, often producing dry rosé wines that model the rosé makers from
1773:, was inspired by the sales success that the lightly sparkling wine from his home region was having in Portugal and
666:, most wine grapes produce clear or colorless juice. This includes such well known red wine grape varieties such as
931:
351:
producer families both released sweet, slightly sparkling rosés to the European and American markets. These wines,
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420:
In the United States, a record 2005 California crop has resulted in an increased production and proliferation of
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229:) were not widely practised in ancient winemaking. Both red and white wine grapes were often pressed soon after
3333:
2706:
1824:. While its rival, Mateus, is mostly still found in Europe, Lancers has remained in the North American market.
1181:
Rosé Champagnes account for between 3-5% of Champagne's yearly production. These Champagnes are distinct from
942:
Located in the hilly central region of Provence, rosés account for almost two-thirds of the production in the
204:. Even in Champagne, several high-end producers do not use this method but rather opt for the saignée method.
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129:
1363:. These wine tend to be very pale in color with slightly dark wines (but not dark enough to be considered a
713:
Anthocyanins have the ability to change into three different forms—colorless, red and blue—depending on the
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are wines made from the immediate pressing of red skin grapes without any maceration time. Despite the name
319:) learned how to better separate the skins from the must and produce truly white wine from red wine grapes.
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2744:
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and is responsible for nearly 75% of all Provençal wine with rosés alone accounting for 80% of that total.
220:
It is not known when the first wine labeled as a rosé was produced, but it is very likely that many of the
1607:
212:
1855:
25,000 cases in 1980 to more than 1.5 million in 1986. The wine became so popular that it actually saved
1910:. The eastern end of Long Island has over 60 vineyards and wineries that produce a range of rosé wines.
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produced throughout France from the cooler climate rosé Champagnes and Loire Valley wines to the warm
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and blushes. Rosé wines are made from a wide variety of grapes and can be found all around the globe.
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the winemakers made their red wines and rosados using a method that is almost the reverse of the
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694:) to form polymeric pigments. The anthocyanins are extracted from the skin during the process of
285:
201:
1470:, Valle d'Aosta Premetta rosés are very fruity with strawberry aromas and spicy cinnamon notes.
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makes very pale, pink red wines that are often mistaken for rosés from Pinot noir and the local
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1859:
Zinfandel plantings that were in danger of being uprooted and replanted with more "marketable"
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to give the wine a balance of acidity and some "liveliness". Very often winemakers will blend
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Rosés can come in a variety of colors depending on the grape variety and method of production.
93:. It may be the oldest known type of wine, as it is the most straightforward to make with the
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sparkling rosé in 2005, it is not quite the dominating force in the market that it once was.
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rosés only account for around 4% of the yearly production using the same grapes as Gigondas.
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to impart color is uncommon and is discouraged in most wine growing regions, especially in
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8:
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that are found as flavor precursors in the grape skins. The most prominent of these are
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37:
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The term "blush" also originated in the 1970s when wine writer Jerry Mead visited the
1383:(meaning "cherry red") describes a vividly colored rosé and is seen frequently in the
1089:
607:
Another method of producing rosé is to severely decolorize a red wine using absorbent
424:
used for rosés, as winemakers chose to make rosé rather than leave their reds unsold.
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288:. Instead they were pale red and even pinkish, with some Champenois winemakers using
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94:
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due to the extremely thin and lightly pigmented skins of the variety that even with
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1808:, one of the oldest Portuguese wine producers, received word from a distributor in
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281:
280:, the wines produced from this region during the Middle Ages were nothing like the
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1614:. Produced in the area for over 300 years, Schillerwein is made from pressing and
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2598:"Tendance Rosé : Les AOC et IGP du Languedoc-Roussillon en tête des ventes"
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Provence rosés colors on Conseil Interprofessionel des Vins de Provence website
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In Germany, several regions are noted for their distinct style of rosé (German
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is the dominant grape of the region, comprising at least 60% of the blend with
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would lead to the development of the popular rose-colored wine White Zinfandel.
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more influence on the resulting flavor of the wine if added in larger volumes.
230:
167:
137:
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Third Edition pgs 9, 214, 289–300, 333–339, 447, 548, 642 Academic Press 2008
1805:
1710:
method (where rosé juice is bled off the red wine). This method, known as the
1411:), tends to make "delicate rosés" while warmer southern Italy (which includes
1025:
3883:
3858:
3759:
3668:
3566:
3474:
3469:
3146:
2938:
2485:
1809:
1782:
1778:
1699:
1615:
1375:, a specialty in the Veneto, are copper-colored rosés made from pink-skinned
1353:
The Italians have several terms for rosé style wines beginning with the term
1191:
1149:
1014:
1005:
is dominated by red wines, rosé is the only permitted wine style made in the
877:
746:
683:
571:
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352:
197:
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contact with the crushed red skins on the bottom before the lightly colored
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1943:
1746:
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1156:. Cabernet grapes must account for at least 30% of the blend with Groslot,
1061:
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Outside of Tavel, rosés are produced in some significant quantities in the
1010:
691:
687:
616:
462:
372:
344:
343:
The history of rosé would take a dramatic turn following the conclusion of
335:
In the United States, a stuck fermentation while producing a red wine from
289:
3294:
375:
goes dormant, or in some cases dies off before all the sugar is turned to
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3814:
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1951:
1939:
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1400:
1235:
1029:
978:
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in France, rosés in Provence display one of the different colors: melon (
730:
or using only stainless tanks instead of oak) as well as protective anti-
679:
524:
506:
453:
249:
3196:
1590:
the wine must be made to at least QbA level (meaning the grapes must be
1583:
1100:
Rosé making has a long history in the Loire valley, particularly in the
1009:
with more than half of the AOC production done by the local winemakers'
785:
3767:
3683:
3673:
3624:
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1820:" of fermentation in large stainless steel tanks instead of individual
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658:
A bottle of Gametime rosé from Nocking Point Wines in dark green glass.
641:
628:
403:
245:
193:
106:
86:
50:
3116:
292:
to add more red color to the wines as they competed with the wines of
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3319:
3201:
3141:
3042:
2887:
2337:"How Frosé Became the Drink of the Summer—and How to Make It at Home"
2226:
Mead on Wine Vol. I No. 6; Mead says this story is also mentioned in
1930:
1851:
1839:
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1487:
1483:
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Across the river from Châteauneuf-du-Pape just north of Tavel is the
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563:
543:
331:
297:
189:
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3111:
2319:"Brosé: wine for the angsty bro who blushes when he 'drinks pink'"
1935:
1506:
region, these wines are produced throughout Tuscany including the
1462:
can only produce a very pale rosé wine. According to wine experts
989:
939:, Carignan, Syrah and Cabernet Sauvignon rounding out the blends.
492:
and rosé that had been bled off (saignée) from the red wine juice.
428:
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3254:
3229:
3156:
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1919:
1716:
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grape that are allowed a period of extended maceration. The term
1173:
1117:
1093:
1037:
1033:
974:
962:
315:. In the late 17th century, the Champenois (aided by the work of
2762:
1922:, a very dark rosé sometimes considered its own category of wine
170:
and the skins discarded, rather than left in contact throughout
3809:
3772:
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3284:
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1774:
1626:
1420:
1416:
1304:
1215:
1138:
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857:
796:
253:
124:
There are three major ways to produce rosé wine: skin contact,
1599:
1482:, there is a tradition of producing a sweet rosato version of
852:
844:
influence climates of Provence and the southern Rhone Valley.
562:
must only be made from lightly tinted grape varieties such as
3593:
3309:
3264:
3234:
2382:
2157:
pp 10-31, 35-46, 59-63, 147, 210–219 Simon and Schuster 1990
1947:
1134:
904:
873:
812:
758:
591:
where the orange-pink wine is made from a blend of Cinsault,
567:
273:
to the English) was considered to be of much lesser quality.
2474:"How Provençal rosé became the summer tipple par excellence"
2419:
The influence of color on the assessment of red wine quality
1328:
2861:
2817:
2421:
Proceedings of the South African Society for Enology (1977)
1207:
892:
624:
620:
163:
82:
89:
from the grape skins, but not enough to qualify it as a
2830:
2208:
White Zinfandel, now 30, once ruled the U.S. wine world
1177:
Rosé Champagnes can range in color from pink to copper.
1148:
appellation exist that includes wines made from Anjou,
714:
162:
for a short period, typically two to twenty hours. The
113:
in French, Portuguese, and English-speaking countries,
2193:
Dunne, Mike (2005) Wines of yesteryear still kicking.
1395:
grape are given a special designation within the DOC.
1234:
describes them as "oddball" wines that come across as
2790:. The Classic Wine Library - Infinite Ideas Limited.
2267:
2040:
pgs 15, 225, 320, 360 Time Warner Books, London 2003
2032:
2030:
2028:
2026:
2024:
2022:
2020:
769:
often consumers preferred the lighter-colored rosés.
238:
the development of newer, more efficient wine presses
2570:
2300:"Make Way for Brosé: Why More Men Are Drinking Pink"
1423:) makes fuller bodied and "fairly gutsy dry rosés".
2007:Third Edition pg 593 Oxford University Press 2006
1288:rosés are made from the Gamay grape using the same
662:With the exception of very few varieties, known as
2673:
2671:
2669:
2513:
2511:
2509:
2507:
2505:
2503:
2501:
2453:pg 176, 246-266, 312, 579 Workman Publishing 2001
2059:Alexis Lichine's Encyclopedia of Wines and Spirits
2017:
1510:(the Carmignano DOCG is used for red wines only),
682:that react with other components in wine (such as
627:) has a high ratio of surface area to weight that
615:. This purer form of charcoal obtained by the dry
101:" orange to a vivid near-purple, depending on the
1816:. Today, the wine is fully sparkling, using the "
1678:and are produced throughout the country with the
969:Around the city of Nice in southeast Provence is
3881:
2718:
2716:
2714:
2613:
2611:
2609:
2607:
1529:
2666:
2498:
2270:"California Rosé and Other Blanc de Noir Wines"
1832:
739:Conseil Interprofessionnel des Vins de Provence
2636:
2634:
2621:pg 121, 280-281, 312-13 Crown Publishing 2005
1629:is known for a particular type of rosé called
1214:for still rosé produced around the commune of
431:, was developed at the Bar Primi in New York.
3609:
2846:
2724:The Sotheby's Wine Encyclopedia (5th Edition)
2711:
2679:The Sotheby's Wine Encyclopedia (5th Edition)
2642:The Sotheby's Wine Encyclopedia (5th Edition)
2604:
2578:The Sotheby's Wine Encyclopedia (4th Edition)
822:also form and contribute to a wine's aromas.
27:Type of wine with some color from grape skins
2787:Rosé: Understanding the pink wine revolution
1490:, these dessert wines are made from the red
1292:techniques as the red wines except that the
2631:
2560:pgs 158–178, 208-237 Wiley Publishing 2001
2090:"Wine Science: Principles and Applications"
1942:consisting of rosé frozen to a slush, with
1695:, Cabernet Sauvignon, Merlot and Carignan.
1165:light cherry flavors and moderate acidity.
957:Mourvedre grape which produces well in the
200:, where it is forbidden by law, except for
3616:
3602:
2853:
2839:
2644:pg 315, 337-341 Dorling Kindersley (2011)
2552:
2550:
2548:
2546:
2544:
2542:
2540:
2538:
2536:
2534:
2445:
2443:
2441:
2439:
2437:
2435:
2433:
2431:
2429:
2427:
1486:. Usually made with white grapes, such as
1357:that is a permitted wine style in several
1141:are also permitted varieties in the wine.
953:in southwest Provence is dominated by the
891:includes 85 communes between the towns of
109:techniques. Usually, the wine is labelled
2742:
2149:
2147:
2145:
2143:
2084:
2082:
2080:
2078:
2076:
2074:
2072:
2070:
2068:
1999:
1997:
1995:
1993:
1991:
1989:
1987:
1250:A French rosé in a one-liter squat bottle
1218:was established for rosé produced by the
872:of the region, particularly the garlicky
311:—a style of rosé still being produced in
2816:
1985:
1983:
1981:
1979:
1977:
1975:
1973:
1971:
1969:
1967:
1846:Bob Trinchero of Sutter Home salvaged a
1661:
1425:
1327:
1245:
1172:
1084:
988:
851:
784:
701:
653:
645:
483:
467:
438:
330:
211:
177:When a winemaker desires to impart more
97:. The pink color can range from a pale "
56:
36:
3794:Clarification and stabilization of wine
2691:
2531:
2424:
2056:
1894:to add to the fruity nose of the wine.
1863:, and even encouraged newer plantings.
1502:". While traditionally produced in the
1318:
1241:
14:
3882:
2726:pgs 362-372 Dorling Kindersley (2011)
2681:pgs 407-455 Dorling Kindersley (2011)
2316:
2200:
2176:
2174:
2172:
2170:
2140:
2065:
3597:
2834:
2815:
2783:
2468:
2466:
1964:
1564:Qualitätswein bestimmter Anbaugebiete
780:
500:
434:
326:
76:
2701:pgs 114-124, 144 Aurum Press (1998)
2556:E. McCarthy & M. Ewing-Mulligan
2297:
2187:
2061:. London: Cassell & Company Ltd.
1897:
1727:noted for their rosados include the
1473:
1360:Denominazione di origine controllata
1238:and nutty with a golden pink color.
1055:
2699:A Traveller's Wine Guide to Germany
2580:pg 169–178 Dorling Kindersley 2005
2167:
2108:
1610:region is a style of wine known as
1409:Trentino-Alto Adige/Südtirol (wine)
674:. The color in red wine comes from
398:had been one of the first to plant
24:
2777:
2463:
2276:
2102:
2050:
1827:
1020:Located 10 miles southwest of the
574:. The style is a specialty of the
25:
3901:
2878:Annual growth cycle of grapevines
1657:
1635:that is made from the indigenous
1116:exist. The former, made from the
602:
3857:
3565:
2361:The Drinks Business, 30 May 2012
2038:Oz Clarke's Encyclopedia of Wine
305:'s eye" and earned the nickname
132:. Rosé wines can be made still,
2755:
2736:
2654:
2590:
2411:
2376:
2364:
2347:
2329:
2310:
2291:
2261:
2249:
2236:
2216:
880:stews that are the hallmark of
829:
580:Appellation d'Origine Contrôlée
3623:
2743:McInerney, Jay (5 June 2010).
2317:Wilson, Jason (29 July 2015).
2121:
2113:. Anchor Yeast. Archived from
2005:"The Oxford Companion to Wine"
1578:is a specialty rosé made from
1387:region where rosé made in the
1367:or red wine) being labeled as
85:that incorporates some of the
41:Sparkling rosé in the cave of
13:
1:
3820:Glossary of viticulture terms
2617:J. Bastianich & D. Lynch
2521:pg 37-107 Firefly Books 2004
1957:
1674:In Spain, rosés are known as
1602:to 72°Oe. A specialty of the
1530:Germany, Austria, Switzerland
1391:region from deeply pigmented
932:Coteaux d'Aix-en-Provence AOC
619:of carbon compounds (such as
3825:Glossary of winemaking terms
2397:10.1080/09571260410001677969
2357:Saignée rosé “not true rosé”
2282:Voss, Roger. Heimoff, Steve
2137:. Retrieved 21 October 2008.
2128:The Wine Doctor, Glossary: S
1833:White Zinfandels and blushes
1168:
7:
2298:Wyma, Chloe (3 June 2015).
2268:California Wine Institute.
1913:
1760:
1194:) during pressing that the
1092:is made primarily from the
1013:. According to wine expert
1001:While most of the southern
847:
536:
10:
3906:
3745:Yeast assimilable nitrogen
2417:A. Tromp and C.J. Van Wyk
2155:Vintage: The Story of Wine
1771:Fernando van Zeller Guedes
1765:In 1942, a winemaker from
1642:In the eastern regions of
1307:, Cabernet franc, Malbec,
1104:region around the town of
927:playing supporting roles.
639:
479:
207:
29:
3853:
3835:History of the wine press
3802:
3786:
3758:
3725:Sparkling wine production
3710:
3692:
3659:
3631:
3559:
3498:
3460:
3355:
3332:
3215:
3102:
3090:
2983:
2911:
2868:
2828:
2784:Gabay, Elizabeth (2018).
2558:"French Wine for Dummies"
2184:Mead on Wine Vol. I No. 6
1929:, made using red-fleshed
981:, Grenache and Cinsault.
371:, a problem in which the
160:in contact with the juice
140:and with a wide range of
3830:Wine tasting descriptors
3551:Wine tasting descriptors
3480:Phenolic content in wine
3372:Alternative wine closure
2956:Great French Wine Blight
2860:
2751:– via www.wsj.com.
2745:"For Summer, Think Pink"
2385:Journal of Wine Research
2057:Lichine, Alexis (1967).
1730:denominaciones de origen
1323:
1222:method from exclusively
1080:
984:
635:
276:Similarly, in the early
3720:Malolactic fermentation
2211:San Francisco Chronicle
1902:Since the early 1990s,
1861:international varieties
1389:Montepulciano d'Abruzzo
1199:adds more richness and
1022:Châteauneuf-du-Pape AOC
868:matches with the local
805:3-mercaptohenyl acetate
587:made from Gamay and in
2285:Wine Enthusiast Online
2222:Mead, Jerry D. (1996)
2180:Mead, Jerry D. (1996)
1787:Vila Real Municipality
1671:
1450:, locals refer to the
1443:
1337:
1260:PGI appellation system
1251:
1178:
1129:for a decade or more.
1097:
998:
860:
801:3-mercaptohexanol-1-ol
791:
728:pressing of the grapes
710:
659:
651:
493:
476:
444:
340:
217:
65:
54:
3521:Wine and food pairing
2763:"Cinque Family Wines"
2255:Mill Creek Vineyards
2206:Murphy, Linda (2003)
1802:José Maria da Fonseca
1665:
1498:(meaning "eye of the
1494:grape and are called
1429:
1405:Friuli-Venezia Giulia
1332:A slightly sparkling
1331:
1249:
1176:
1088:
992:
889:Cotes de Provence AOC
870:Mediterranean cuisine
866:food and wine pairing
855:
788:
705:
657:
649:
487:
471:
442:
382:In 1976, wine writer
367:" wine experienced a
334:
286:with the region today
282:sparkling white wines
215:
188:The simple mixing of
63:Washington state, USA
60:
43:Schramsberg Vineyards
40:
32:Rosé (disambiguation)
3172:Muscat of Alexandria
2232:The Wines of America
2224:Mill Creek Revisited
2182:Mill Creek Revisited
1868:Sonoma County winery
1844:California winemaker
1725:Spanish wine regions
1598:level of at least 51
1586:(Pinot gris). Under
1454:grape Premetta as a
1319:Other European rosés
1256:Languedoc-Roussillon
1242:Other French regions
388:Mill Creek Vineyards
278:history of Champagne
30:For other uses, see
3750:Yeast in winemaking
3702:Carbonic maceration
2767:Cinque Family Wines
2749:Wall Street Journal
2519:Wine Label Language
2244:Trademark #73164928
2117:on 27 October 2007.
1460:extended maceration
1436:Montepulciano grape
1290:carbonic maceration
678:in the skin called
95:skin contact method
3740:Traditional method
3541:Wine personalities
3245:Cabernet Sauvignon
2722:T. Stevenson, ed.
2677:T. Stevenson, ed.
2640:T. Stevenson, ed.
2576:T. Stevenson, ed.
2195:The Sacramento Bee
2133:2011-12-15 at the
1848:stuck fermentation
1781:, named after the
1672:
1666:A rosado from the
1444:
1343:stuck fermentation
1338:
1252:
1196:Champagne producer
1179:
1098:
1024:, just across the
999:
944:Coteaux Varois AOC
925:Cabernet Sauvignon
861:
792:
781:Aromas and flavors
711:
668:Cabernet Sauvignon
660:
652:
597:Cabernet Sauvignon
530:wine personalities
494:
477:
445:
435:Winemaking methods
400:Cabernet Sauvignon
369:stuck fermentation
341:
327:After World War II
296:for the lucrative
222:earliest red wines
218:
66:
55:
3877:
3876:
3871:
3870:
3641:Late harvest wine
3591:
3590:
3328:
3327:
3225:Alicante Bouschet
2973:Judgment of Paris
2797:978-1-910902-71-4
2660:e-wineplanet.com
2003:J. Robinson (ed)
1898:Long Island Rosés
1818:continuous method
1637:Blauer Wildbacher
1606:Valley in nearby
1582:(Pinot noir) and
1496:Occhio di Pernice
1474:Occhio di Pernice
1448:Valle d'Aosta DOC
1056:Other Rhône rosés
882:Provençal cuisine
876:sauces and tangy
816:phenethyl acetate
472:A sparkling rosé
61:A rosé wine from
16:(Redirected from
3897:
3862:
3861:
3618:
3611:
3604:
3595:
3594:
3570:
3569:
3485:Proteins in wine
3152:Grüner Veltliner
3100:
3099:
2855:
2848:
2841:
2832:
2831:
2813:
2812:
2808:
2806:
2804:
2771:
2770:
2759:
2753:
2752:
2740:
2734:
2720:
2709:
2695:
2689:
2675:
2664:
2658:
2652:
2638:
2629:
2615:
2602:
2601:
2594:
2588:
2574:
2568:
2554:
2529:
2515:
2496:
2495:
2493:
2492:
2470:
2461:
2447:
2422:
2415:
2409:
2408:
2380:
2374:
2368:
2362:
2351:
2345:
2344:
2333:
2327:
2326:
2314:
2308:
2307:
2295:
2289:
2280:
2274:
2273:
2265:
2259:
2253:
2247:
2240:
2234:
2220:
2214:
2204:
2198:
2191:
2185:
2178:
2165:
2151:
2138:
2125:
2119:
2118:
2109:Lourens, Karen.
2106:
2100:
2086:
2063:
2062:
2054:
2048:
2034:
2015:
2001:
1850:of his 1972 red
1755:Ribera del Duero
1114:Cabernet d'Anjou
1108:where two AOCs,
1036:, Mourvedre and
724:oak wine barrels
613:activated carbon
504:
499:
252:, when the pale
246:Roman winemakers
153:White Zinfandels
142:sweetness levels
80:
75:
21:
3905:
3904:
3900:
3899:
3898:
3896:
3895:
3894:
3880:
3879:
3878:
3873:
3872:
3867:
3864:Wine portal
3856:
3849:
3840:History of wine
3798:
3782:
3754:
3706:
3688:
3669:Deacidification
3655:
3627:
3622:
3592:
3587:
3572:Wine portal
3564:
3555:
3494:
3456:
3361:
3351:
3324:
3211:
3192:Sauvignon blanc
3127:Cayetana blanca
3095:
3093:grape varieties
3086:
2979:
2907:
2864:
2859:
2824:
2802:
2800:
2798:
2780:
2778:Further reading
2775:
2774:
2761:
2760:
2756:
2741:
2737:
2721:
2712:
2696:
2692:
2676:
2667:
2659:
2655:
2639:
2632:
2616:
2605:
2596:
2595:
2591:
2575:
2571:
2555:
2532:
2516:
2499:
2490:
2488:
2472:
2471:
2464:
2448:
2425:
2416:
2412:
2391:(2–3): 79–101.
2381:
2377:
2369:
2365:
2352:
2348:
2335:
2334:
2330:
2315:
2311:
2296:
2292:
2281:
2277:
2266:
2262:
2254:
2250:
2241:
2237:
2221:
2217:
2205:
2201:
2192:
2188:
2179:
2168:
2152:
2141:
2135:Wayback Machine
2126:
2122:
2111:"Focus on Rosé"
2107:
2103:
2087:
2066:
2055:
2051:
2035:
2018:
2002:
1965:
1960:
1916:
1908:southern France
1900:
1882:varieties like
1835:
1830:
1828:New World rosés
1796:The history of
1763:
1660:
1648:Oeil de perdrix
1588:German wine law
1576:Badisch Rotgold
1532:
1476:
1456:rosato naturale
1326:
1321:
1244:
1228:Rosé des Riceys
1171:
1083:
1058:
987:
850:
832:
820:isoamyl acetate
783:
644:
638:
605:
539:
497:
482:
437:
365:White Zinfandel
349:Portuguese wine
329:
210:
117:in Spanish, or
103:grape varieties
81:) is a type of
73:
35:
28:
23:
22:
15:
12:
11:
5:
3903:
3893:
3892:
3875:
3874:
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3827:
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3800:
3799:
3797:
3796:
3790:
3788:
3784:
3783:
3781:
3780:
3775:
3770:
3764:
3762:
3756:
3755:
3753:
3752:
3747:
3742:
3737:
3732:
3730:Sugars in wine
3727:
3722:
3716:
3714:
3708:
3707:
3705:
3704:
3698:
3696:
3690:
3689:
3687:
3686:
3681:
3679:Chaptalization
3676:
3671:
3665:
3663:
3657:
3656:
3654:
3653:
3648:
3643:
3637:
3635:
3629:
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3621:
3620:
3613:
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3598:
3589:
3588:
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3580:
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3560:
3557:
3556:
3554:
3553:
3548:
3543:
3538:
3533:
3528:
3523:
3518:
3513:
3508:
3506:Classification
3502:
3500:
3496:
3495:
3493:
3492:
3490:Sugars in wine
3487:
3482:
3477:
3472:
3466:
3464:
3462:Wine chemistry
3458:
3457:
3455:
3454:
3449:
3444:
3439:
3437:Wine dispenser
3434:
3429:
3424:
3419:
3414:
3409:
3404:
3399:
3394:
3389:
3384:
3379:
3374:
3368:
3366:
3353:
3352:
3350:
3349:
3344:
3338:
3336:
3330:
3329:
3326:
3325:
3323:
3322:
3317:
3312:
3307:
3302:
3297:
3292:
3287:
3282:
3277:
3272:
3267:
3262:
3257:
3252:
3247:
3242:
3240:Cabernet Franc
3237:
3232:
3227:
3221:
3219:
3213:
3212:
3210:
3209:
3207:Welschriesling
3204:
3199:
3194:
3189:
3184:
3179:
3174:
3169:
3164:
3162:Müller-Thurgau
3159:
3154:
3149:
3144:
3139:
3134:
3129:
3124:
3119:
3114:
3108:
3106:
3097:
3088:
3087:
3085:
3084:
3083:
3082:
3077:
3072:
3067:
3062:
3053:
3052:
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3050:
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3040:
3035:
3030:
3025:
3014:
3013:
3008:
3003:
2998:
2993:
2987:
2985:
2981:
2980:
2978:
2977:
2976:
2975:
2965:
2960:
2959:
2958:
2948:
2947:
2946:
2941:
2936:
2931:
2929:Ancient Greece
2926:
2917:
2915:
2909:
2908:
2906:
2905:
2900:
2895:
2890:
2885:
2880:
2874:
2872:
2866:
2865:
2858:
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2843:
2835:
2829:
2826:
2825:
2810:
2809:
2796:
2779:
2776:
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2772:
2754:
2735:
2710:
2690:
2665:
2653:
2630:
2603:
2589:
2569:
2530:
2497:
2480:. 2024-08-04.
2462:
2451:The Wine Bible
2423:
2410:
2375:
2363:
2346:
2328:
2309:
2290:
2275:
2260:
2248:
2235:
2215:
2213:, 3 July 2003.
2199:
2197:, 29 July 2005
2186:
2166:
2139:
2120:
2101:
2064:
2049:
2016:
1962:
1961:
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1956:
1955:
1954:
1933:
1923:
1915:
1912:
1899:
1896:
1888:Gewürztraminer
1834:
1831:
1829:
1826:
1762:
1759:
1751:Tierra de Leon
1659:
1658:Spanish rosado
1656:
1531:
1528:
1512:Montecarlo DOC
1508:Carmignano DOC
1475:
1472:
1464:Joe Bastianich
1434:made from the
1347:residual sugar
1325:
1322:
1320:
1317:
1294:free-run juice
1243:
1240:
1212:a separate AOC
1187:Blanc de noirs
1183:Blanc de noirs
1170:
1167:
1158:Pineau d'Aunis
1122:Cabernet Franc
1082:
1079:
1067:Vacqueyras AOC
1057:
1054:
1050:free-run juice
986:
983:
849:
846:
831:
828:
782:
779:
719:acidity levels
637:
634:
604:
603:Decolorization
601:
538:
535:
502:[sɛɲe]
481:
478:
436:
433:
411:residual sugar
394:, California.
328:
325:
308:Œil de Perdrix
262:vin d'une nuit
242:Ancient Greeks
209:
206:
151:rosé to sweet
134:semi-sparkling
78:[ʁoze]
26:
9:
6:
4:
3:
2:
3902:
3891:
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3887:
3885:
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3808:
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3791:
3789:
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3507:
3504:
3503:
3501:
3497:
3491:
3488:
3486:
3483:
3481:
3478:
3476:
3475:Acids in wine
3473:
3471:
3470:Aroma of wine
3468:
3467:
3465:
3463:
3459:
3453:
3450:
3448:
3445:
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3438:
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3398:
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3370:
3369:
3367:
3365:
3359:
3354:
3348:
3345:
3343:
3340:
3339:
3337:
3335:
3334:Major regions
3331:
3321:
3318:
3316:
3313:
3311:
3308:
3306:
3303:
3301:
3298:
3296:
3293:
3291:
3290:Montepulciano
3288:
3286:
3283:
3281:
3278:
3276:
3273:
3271:
3268:
3266:
3263:
3261:
3258:
3256:
3253:
3251:
3248:
3246:
3243:
3241:
3238:
3236:
3233:
3231:
3228:
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3218:
3214:
3208:
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3200:
3198:
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3190:
3188:
3185:
3183:
3180:
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3175:
3173:
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3168:
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3148:
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3143:
3140:
3138:
3135:
3133:
3130:
3128:
3125:
3123:
3120:
3118:
3115:
3113:
3110:
3109:
3107:
3105:
3101:
3098:
3094:
3089:
3081:
3078:
3076:
3073:
3071:
3068:
3066:
3063:
3061:
3058:
3057:
3055:
3054:
3049:
3046:
3044:
3041:
3039:
3036:
3034:
3031:
3029:
3026:
3024:
3021:
3020:
3019:
3016:
3015:
3012:
3009:
3007:
3004:
3002:
2999:
2997:
2994:
2992:
2989:
2988:
2986:
2982:
2974:
2971:
2970:
2969:
2966:
2964:
2961:
2957:
2954:
2953:
2952:
2949:
2945:
2942:
2940:
2937:
2935:
2932:
2930:
2927:
2925:
2922:
2921:
2919:
2918:
2916:
2914:
2910:
2904:
2901:
2899:
2896:
2894:
2891:
2889:
2886:
2884:
2881:
2879:
2876:
2875:
2873:
2871:
2867:
2863:
2856:
2851:
2849:
2844:
2842:
2837:
2836:
2833:
2827:
2823:
2819:
2814:
2799:
2793:
2789:
2788:
2782:
2781:
2768:
2764:
2758:
2750:
2746:
2739:
2733:
2732:9780756686840
2729:
2725:
2719:
2717:
2715:
2708:
2704:
2700:
2694:
2688:
2687:9780756686840
2684:
2680:
2674:
2672:
2670:
2663:
2657:
2651:
2650:9780756686840
2647:
2643:
2637:
2635:
2628:
2627:1-4000-9774-6
2624:
2620:
2619:Vino Italiano
2614:
2612:
2610:
2608:
2599:
2593:
2587:
2586:0-7513-3740-4
2583:
2579:
2573:
2567:
2566:0-7645-5354-2
2563:
2559:
2553:
2551:
2549:
2547:
2545:
2543:
2541:
2539:
2537:
2535:
2528:
2527:1-55297-720-X
2524:
2520:
2514:
2512:
2510:
2508:
2506:
2504:
2502:
2487:
2483:
2479:
2478:The Economist
2475:
2469:
2467:
2460:
2459:1-56305-434-5
2456:
2452:
2446:
2444:
2442:
2440:
2438:
2436:
2434:
2432:
2430:
2428:
2420:
2414:
2406:
2402:
2398:
2394:
2390:
2386:
2379:
2372:
2367:
2360:
2358:
2350:
2342:
2338:
2332:
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2320:
2313:
2305:
2301:
2294:
2287:
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2279:
2271:
2264:
2258:
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2239:
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2229:
2225:
2219:
2212:
2209:
2203:
2196:
2190:
2183:
2177:
2175:
2173:
2171:
2164:
2163:0-671-68702-6
2160:
2156:
2150:
2148:
2146:
2144:
2136:
2132:
2129:
2124:
2116:
2112:
2105:
2099:
2098:9780123736468
2095:
2091:
2085:
2083:
2081:
2079:
2077:
2075:
2073:
2071:
2069:
2060:
2053:
2047:
2046:0-316-72654-0
2043:
2039:
2033:
2031:
2029:
2027:
2025:
2023:
2021:
2014:
2013:0-19-860990-6
2010:
2006:
2000:
1998:
1996:
1994:
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1990:
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1986:
1984:
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1978:
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1924:
1921:
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1911:
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1905:
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1889:
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1877:
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1864:
1862:
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1853:
1849:
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1841:
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1823:
1819:
1815:
1811:
1810:New York City
1807:
1803:
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1792:
1788:
1784:
1783:Mateus Palace
1780:
1776:
1772:
1768:
1758:
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1752:
1748:
1744:
1740:
1736:
1735:Utiel-Requena
1732:
1731:
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1718:
1713:
1709:
1705:
1701:
1696:
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1649:
1645:
1640:
1638:
1634:
1633:
1628:
1624:
1619:
1617:
1616:co-fermenting
1613:
1609:
1605:
1601:
1597:
1593:
1589:
1585:
1581:
1580:Spätburgunder
1577:
1573:
1568:
1566:
1565:
1560:
1559:
1553:
1549:
1545:
1541:
1537:
1527:
1525:
1521:
1517:
1513:
1509:
1505:
1501:
1497:
1493:
1489:
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1471:
1469:
1465:
1461:
1457:
1453:
1449:
1441:
1437:
1433:
1428:
1424:
1422:
1418:
1414:
1410:
1406:
1402:
1396:
1394:
1393:Montepulciano
1390:
1386:
1382:
1378:
1374:
1370:
1366:
1362:
1361:
1356:
1351:
1348:
1344:
1335:
1330:
1316:
1314:
1310:
1306:
1302:
1297:
1295:
1291:
1287:
1282:
1280:
1276:
1272:
1268:
1263:
1261:
1257:
1248:
1239:
1237:
1233:
1229:
1225:
1221:
1217:
1213:
1209:
1204:
1203:to the wine.
1202:
1197:
1193:
1192:Pinot Meunier
1188:
1184:
1175:
1166:
1163:
1159:
1155:
1151:
1147:
1146:Rosé de Loire
1142:
1140:
1136:
1130:
1128:
1123:
1119:
1115:
1111:
1107:
1103:
1095:
1091:
1087:
1078:
1075:
1070:
1068:
1063:
1053:
1051:
1046:
1041:
1039:
1035:
1031:
1027:
1023:
1018:
1016:
1015:Karen MacNeil
1012:
1008:
1004:
996:
991:
982:
980:
976:
972:
967:
964:
960:
956:
955:late-ripening
952:
947:
945:
940:
938:
933:
928:
926:
922:
918:
914:
910:
906:
902:
898:
894:
890:
885:
883:
879:
878:bouillabaisse
875:
871:
867:
859:
854:
845:
843:
842:Mediterranean
838:
827:
823:
821:
817:
814:
810:
806:
802:
798:
787:
778:
776:
770:
766:
764:
760:
756:
752:
748:
744:
740:
737:According to
735:
733:
729:
725:
720:
716:
709:
704:
700:
697:
693:
689:
685:
681:
677:
673:
669:
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648:
643:
633:
630:
626:
622:
618:
614:
610:
600:
598:
594:
590:
586:
585:Côtes de Toul
582:
581:
577:
573:
572:Grenache gris
569:
565:
561:
558:
554:
550:
546:
545:
534:
531:
526:
522:
521:
516:
512:
508:
503:
496:The saignée (
491:
486:
475:
470:
466:
464:
459:
455:
451:
441:
432:
430:
425:
423:
418:
416:
412:
407:
405:
401:
397:
396:Charles Kreck
393:
392:Sonoma County
389:
385:
384:Jerry D. Mead
380:
378:
374:
370:
366:
360:
358:
354:
350:
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333:
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186:
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150:
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143:
139:
135:
131:
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116:
112:
108:
104:
100:
96:
92:
88:
84:
79:
71:
64:
59:
52:
48:
44:
39:
33:
19:
3855:
3712:Fermentation
3563:
3546:Wine tasting
3167:Muscat blanc
3137:Chenin blanc
3005:
2934:Ancient Rome
2801:. Retrieved
2786:
2766:
2757:
2748:
2738:
2723:
2698:
2693:
2678:
2656:
2641:
2618:
2592:
2577:
2572:
2557:
2518:
2517:P. Saunders
2489:. Retrieved
2477:
2450:
2418:
2413:
2388:
2384:
2378:
2366:
2354:
2349:
2340:
2331:
2323:The Guardian
2322:
2312:
2303:
2293:
2284:
2278:
2263:
2251:
2238:
2231:
2218:
2210:
2202:
2194:
2189:
2154:
2123:
2115:the original
2104:
2089:
2058:
2052:
2037:
2004:
1944:strawberries
1901:
1873:
1865:
1836:
1822:wine bottles
1795:
1764:
1728:
1722:
1715:
1711:
1707:
1697:
1675:
1673:
1641:
1630:
1620:
1612:Schillerwein
1611:
1575:
1569:
1562:
1556:
1551:
1543:
1539:
1535:
1533:
1495:
1477:
1455:
1445:
1397:
1380:
1377:Pinot grigio
1372:
1368:
1364:
1358:
1354:
1352:
1339:
1309:Petit Verdot
1298:
1283:
1269:region, the
1264:
1253:
1227:
1219:
1210:department,
1205:
1186:
1182:
1180:
1145:
1143:
1131:
1113:
1110:Rosé d'Anjou
1109:
1099:
1090:Rosé d'Anjou
1071:
1062:Gigondas AOC
1059:
1042:
1019:
1011:co-operative
1003:Rhône Valley
1000:
968:
948:
941:
929:
886:
862:
856:A rosé from
833:
830:French rosés
824:
793:
774:
771:
767:
738:
736:
712:
706:A rosé from
692:pyruvic acid
688:acetaldehyde
680:anthocyanins
661:
617:distillation
606:
578:
560:gris de gris
559:
548:
542:
540:
519:
495:
463:antioxidants
454:anthocyanins
452:such as the
446:
426:
419:
414:
408:
381:
361:
345:World War II
342:
321:
317:Dom Perignon
306:
290:elderberries
275:
270:
267:vin vermeilh
266:
261:
258:Hugh Johnson
235:
219:
187:
182:
176:
172:fermentation
157:
144:from highly
125:
123:
121:in Italian.
118:
114:
110:
69:
67:
3815:Wine bottle
3787:Other steps
3778:Wine cellar
3735:Süssreserve
3427:Wine cellar
3417:Wine bottle
3358:accessories
3356:Packaging,
3315:Tempranillo
2944:Noah's wine
2924:Phoenicians
2870:Viticulture
2697:K. Stewart
2449:K. MacNeil
2288:, July 2007
2153:H. Johnson
2088:R. Jackson
1952:lemon juice
1940:mixed drink
1927:apple cider
1904:Long Island
1876:carbonation
1806:Setúbal DOC
1791:Tempranillo
1767:Vinho Verde
1712:doble pasta
1704:Jumilla DOs
1693:Tempranillo
1682:, north of
1652:Switzerland
1644:Switzerland
1608:Württemberg
1558:vin de pays
1516:Cortona DOC
1504:Chianti DOC
1468:David Lynch
1401:Veneto wine
1236:full-bodied
1201:age-ability
1030:Bourboulenc
1026:Rhône River
979:Folle Noire
664:teinturiers
525:second wine
509:regions of
507:French wine
313:Switzerland
284:associated
250:Middle Ages
236:Even after
3890:Rosé wines
3694:Maceration
3684:Wine press
3674:Destemming
3625:Winemaking
3531:Wine fraud
3526:Wine fault
3511:Oenophilia
3447:Wine label
3442:Wine glass
3407:Port tongs
3305:Sangiovese
3300:Pinot noir
3260:Douce noir
3187:Rkatsiteli
3132:Chardonnay
3122:Catarratto
3096:by acreage
3070:Biodynamic
3033:Aromatized
2822:winemaking
2803:21 January
2707:1854105140
2491:2024-08-12
2353:Lucy Shaw
2228:Leon Adams
2036:O. Clarke
1958:References
1931:applecrabs
1842:triumph",
1680:Navarra DO
1548:wine label
1544:Weißherbst
1492:Sangiovese
1452:indigenous
1286:Beaujolais
1271:Arbois AOC
1224:Pinot noir
1162:Pinot noir
1102:Anjou wine
1045:co-ferment
971:Bellet AOC
951:Bandol AOC
887:The large
755:grapefruit
751:redcurrant
743:cantaloupe
696:maceration
672:Pinot noir
642:Wine color
640:See also:
488:Sample of
194:white wine
164:grape must
107:winemaking
51:California
3646:Noble rot
3536:Winemaker
3516:Sommelier
3452:Wine rack
3432:Wine cork
3422:Wine cave
3412:Screw cap
3382:Corkscrew
3347:New World
3342:Old World
3320:Zinfandel
3295:Mourvèdre
3202:Trebbiano
3142:Colombard
3043:Noble rot
3023:Fortified
3001:Sparkling
2968:New World
2486:0013-0613
2373:(English)
2341:MyRecipes
2257:Our Wines
1852:Zinfandel
1840:marketing
1733:(DOs) of
1632:Schilcher
1592:harvested
1540:roseewein
1524:Elba DOCs
1500:partridge
1488:Trebbiano
1484:Vin Santo
1432:Cerasuolo
1381:Cerasuolo
1369:Chiaretto
1334:Lambrusco
1313:Carmenere
1279:Trousseau
1267:Jura wine
1232:Oz Clarke
1169:Champagne
1144:A larger
1074:Lirac AOC
1007:Tavel AOC
959:limestone
913:Mourvedre
897:Marseille
809:cold soak
732:oxidative
676:phenolics
553:wine laws
490:Mourvedre
474:Champagne
450:phenolics
422:varietals
347:when two
337:Zinfandel
303:partridge
202:Champagne
149:Provençal
138:sparkling
105:used and
99:onionskin
18:Rose wine
3884:Category
3661:Pressing
3583:Glossary
3499:Industry
3392:Jug wine
3387:Decanter
3377:Box wine
3275:Isabella
3270:Grenache
3250:Carignan
3197:Sémillon
3182:Riesling
3177:Palomino
2920:Ancient
2903:Vineyard
2898:Veraison
2883:Oenology
2405:21720724
2131:Archived
1914:See also
1884:Riesling
1880:aromatic
1857:old vine
1761:Portugal
1700:Alicante
1689:Graciano
1596:ripeness
1584:Ruländer
1574:region,
1536:rosewein
1520:Bolgheri
1413:Calabria
1301:Bordeaux
1275:Poulsard
1154:Touraine
937:Counoise
921:Carignan
917:Tibouren
909:Cinsault
901:Grenache
848:Provence
837:Burgundy
763:mandarin
708:Sancerre
611:such as
609:charcoal
593:Grenache
576:Lorraine
564:Cinsault
557:labelled
555:, wines
549:vin gris
544:vin gris
537:Vin gris
515:Burgundy
511:Bordeaux
386:visited
294:Burgundy
227:pressing
190:red wine
166:is then
130:blending
91:red wine
3845:Terroir
3803:Related
3651:Vintage
3633:Harvest
3578:Outline
3402:Muselet
3364:storage
3255:Cinsaut
3230:Barbera
3157:Macabeo
3117:Aligoté
3075:Organic
3065:Natural
3018:Dessert
2963:Georgia
2913:History
2893:Terroir
2888:Species
2662:Germany
2246:"Blush"
1920:Clairet
1804:in the
1798:Lancers
1785:in the
1747:Cigales
1743:Txakoli
1717:ripasso
1708:saignee
1698:In the
1668:Cigales
1623:Austria
1594:with a
1570:In the
1552:Rotling
1480:Tuscany
1446:In the
1440:Abruzzo
1438:in the
1385:Abruzzo
1265:In the
1220:saignee
1206:In the
1118:Groslot
1094:Groslot
1038:Picpoul
1034:Calitor
975:Braquet
963:silicon
775:saignee
684:tannins
629:adsorbs
589:Morocco
498:French:
480:Saignée
458:tannins
377:alcohol
357:Lancers
298:Flemish
254:clarets
231:harvest
208:History
183:Saignée
168:pressed
126:saignée
74:French:
3810:Winery
3773:Solera
3397:Kvevri
3285:Merlot
3280:Malbec
3080:Kosher
3056:Other
3011:Orange
2984:Styles
2951:France
2794:
2730:
2705:
2685:
2648:
2625:
2584:
2564:
2525:
2484:
2457:
2403:
2242:USPTO
2161:
2096:
2044:
2011:
1892:Muscat
1779:Mateus
1775:Brazil
1723:Other
1676:rosado
1670:region
1627:Styria
1561:) and
1442:region
1421:Sicily
1417:Apulia
1373:Ramato
1355:rosato
1305:Merlot
1216:Riceys
1150:Saumur
1139:Malbec
1106:Angers
1096:grape.
858:Bandol
813:esters
797:thiols
583:(AOC)
520:ullage
353:Mateus
271:pinpin
260:, the
198:France
179:tannin
128:, and
119:rosato
115:rosado
3760:Aging
3310:Syrah
3265:Gamay
3235:Bobal
3147:Glera
3112:Airén
3104:White
3060:Table
3048:Straw
3038:Fruit
2996:White
2939:China
2818:Wines
2401:S2CID
1948:vodka
1936:Frosé
1925:Rosé
1814:crock
1739:Yecla
1684:Rioja
1650:from
1572:Baden
1365:rosso
1324:Italy
1135:Gamay
1081:Loire
995:Tavel
985:Tavel
905:Syrah
874:aioli
790:wine.
759:mango
747:peach
636:Color
568:Gamay
429:frosé
404:white
373:yeast
192:into
87:color
53:, USA
45:, in
3362:and
3091:Top
3006:Rosé
2862:Wine
2820:and
2805:2018
2792:ISBN
2728:ISBN
2703:ISBN
2683:ISBN
2646:ISBN
2623:ISBN
2582:ISBN
2562:ISBN
2523:ISBN
2482:ISSN
2455:ISBN
2159:ISBN
2094:ISBN
2042:ISBN
2009:ISBN
1950:and
1938:, a
1890:and
1753:and
1702:and
1604:Rems
1522:and
1466:and
1419:and
1407:and
1345:and
1336:rosé
1311:and
1277:and
1208:Aube
1152:and
1137:and
1112:and
997:rosé
949:The
930:The
923:and
895:and
893:Nice
818:and
803:and
690:and
670:and
625:peat
621:wood
595:and
570:and
513:and
456:and
415:rosé
355:and
269:(or
244:and
111:rosé
83:wine
70:rosé
47:Napa
3768:Oak
3217:Red
3028:Ice
2991:Red
2393:doi
1621:In
1600:°Oe
1538:or
1478:In
1299:In
1284:In
1254:In
1127:age
884:.
745:),
623:or
390:in
146:dry
136:or
3886::
2765:.
2747:.
2713:^
2668:^
2633:^
2606:^
2533:^
2500:^
2476:.
2465:^
2426:^
2399:.
2389:14
2387:.
2339:.
2321:.
2304:GQ
2302:.
2230:'
2169:^
2142:^
2067:^
2019:^
1966:^
1946:,
1886:,
1769:,
1757:.
1749:,
1745:,
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1691:,
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1550:.
1526:.
1518:,
1514:,
1430:A
1415:,
1403:,
1371:.
1315:.
1262:.
1160:,
1040:.
1032:,
993:A
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919:,
915:,
911:,
907:,
765:.
761:,
757:,
753:,
749:,
715:pH
686:,
599:.
566:,
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3603:v
3360:,
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2847:t
2840:v
2807:.
2769:.
2600:.
2494:.
2407:.
2395::
2359:"
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2343:.
2325:.
2306:.
2272:.
1838:"
717:/
363:"
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72:(
34:.
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