Log In / Join Now

Magazine Archives: June 15, 2009

A Rosé By Any Other Method

The European Union is changing the legal definition of rosé, part of an effort to loosen winemaking rules. But producers of the pink-hued wines are none too happy about it
Mitch Frank
Issue: June 15, 2009

The Traditional Way Rosé has long been made by crushing red grapes, allowing the juice to extract a bit of color and flavor from the skins and then straining the juice into another tank or vat before fermentation.

For the full article, check out the new issue of Wine Spectator, on newsstands May 18, 2009.

Members-Only Content


Created with Sketch.

Join today and get immediate access to this article, and to our entire database of more than 345,000 wine ratings. It only takes moments—but it will help you drink better all year long.


Already a member?     Sign In

WineRatings+ app: Download now for 340,000+ ratings.