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.

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