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.


To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?


Job Opportunity

WineSpectator.com seeks an assistant editor in its New York City office to help develop content for its website, e-mail newsletters, social media platforms and apps. Candidates should have one to three years of journalism experience in a digital environment and be able to handle daily deadlines. Get more details.


WineRatings+ app: Download now for 300,000+ ratings.