Wine can be classified in several ways. One of the most fundamental classifications is based on color. The most representative categories are white wine, red wine, and rosé wine. However, wine color classifications extend beyond these three. Yellow wine (Vin Jaune) and black wine also exist. Furthermore, in recent years, Orange Wine and Amber Wine have become increasingly prevalent. Products exhibiting purple or blue hues have also begun to appear on the market. Yellow wine is produced in the Jura region. Black wine is produced in Romania. Amber wine is produced in Georgia.
The diversity of wine colors is supported by differences in winemaking methods. Grapes used in winemaking come in only two colors: white and black (red). White wine, yellow wine, orange wine, and amber wine are produced from white grape varieties. Red wine, rosé wine, and black wine are produced from black grape varieties. Purple and blue wines are made using entirely different production methods. Therefore, purple and blue wines can theoretically be produced from either white or black grape varieties. Purple and blue wines occupy a rather unique position. It should be noted that products with purple or blue coloration are generally classified as liqueurs rather than wines.
Setting aside white wine and red wine as the foundational categories, all wines except one are produced by starting with the natural color of the grapes and intensifying that color. The sole exception is rosé wine. Rosé wine is fundamentally produced by diluting the color derived from the grapes.
A very strong relationship exists between the color intensity of the finished wine and its flavor and aroma. Intensifying the wine’s color also intensifies its aroma and flavor. Diluting the wine’s color tends to weaken both aroma and flavor. This article examines the relationship between color, flavor, and aroma in rosé wines.
Rosé Wine Colors That May Not Be “Rosé”
What color do you imagine when you hear the term “rosé wine”? Or what kind of wine do you envision?
If you envision a rosé wine from Provence, its color should be a very pale pink-pearl hue. If you envision a rosé wine from Bordeaux, it likely possessed a color intensity nearly approaching that of red wine.
Although these are entirely different colors when compared side by side, both are unquestionably rosé wines. Despite rosé wine carrying the color name “rosé,” no specific color range is defined. Other wine colors derive their names directly from their appearance. Rosé wine alone differs in this regard. As long as a wine is lighter in color than red wine and not as colorless as white wine, it qualifies as rosé wine.
Rosé wine is actually an umbrella term encompassing wines with a remarkably broad range of characteristics.
Why is the color range of rosé wine so extensive? The answer lies in wine legislation. For example, EU wine law defines rosé wine as follows: wine produced from red wine grape varieties (black grape varieties) that is not as intensely colored as red wine. In some countries and regions, producing rosé wine by blending red wine and white wine is permitted. Even in such cases, the color must be lighter than red wine and more intense than white wine. The finished wine need only be lighter in color than red wine, regardless of its specific hue.
I have been stating that rosé wine must be more intensely colored than white wine. However, exceptions exist. Blanc de Noir (white wine from black grapes), which resembles white wine but is produced from red wine grapes, is also classified as rosé wine in the broader sense.
In other words, rosé wine alone is not named for its color. Rather, rosé wine is a name derived from production method classification.
Categories of Aromas Found in Rosé Wines
Given the remarkable variation in rosé wines, identifying commonalities in aroma and flavor profiles when examining individual wines is challenging. Aromas and flavors present in rosé wines from Bordeaux may be entirely absent in rosé wines from Provence—such occurrences are commonplace. This is not unique to rosé wine; even within a single production region, no universal characteristics apply to all wines. Wine exhibits an almost excessive degree of diversity.
Nevertheless, when classification is attempted, three types of aroma tendencies emerge in rosé wines. The first type consists of ester-based aromas, exemplified by banana-like notes. The second type comprises spicy terpene and thiol-based aromas. The third type features more fruit-forward aromas reminiscent of red wines.
Which aroma type emerges is intimately connected to the production method of that particular rosé wine. The most straightforward method for distinguishing these aroma types is through assessment of color intensity.
An important caveat should be noted here. In sensory evaluation, where wines are actually tasted and their flavors and aromas assessed, it has already been demonstrated that no direct correlation exists between the color of rosé wine and its flavor or aroma. Humans generally imagine sweet flavors when viewing red objects. When viewing white objects, they tend to perceive acidity more intensely. However, the relationship between color intensity and aroma or flavor in rosé wine does not arise from such visual influences on taste or olfaction. Rather, it derives from differences in the compositional substances contained in the wine, which also cause the differences in color intensity.
Lighter Colors Yield Ester-Based Aromas
Aromas resembling banana or cotton candy derive primarily from ester compounds formed during fermentation. These ester-based aromas emerge most readily in pale, lightly colored rosé wines, such as those produced in Provence.
In lightly colored rosé wines, extraction (maceration) is performed minimally to achieve lighter color intensity. Extraction refers to the process of intensifying wine color. Harvested grapes are placed directly into the press. They are then pressed without delay. Harvest timing is also advanced.
Extraction is a necessary operation not only for wine color but also for imparting aromatic and flavor components, particularly tannins that contribute astringency, to the wine. Consequently, wines produced without extraction exhibit lighter body. Varietal characteristics of the grape varieties used also emerge less prominently compared to other methods. Conversely, acidity, which is unaffected by extraction, manifests robustly.
Varietal aromas characteristic of grape varieties, which would be obtained through extraction, emerge less readily when extraction is avoided. Therefore, the aromatic profile is dominated by compounds produced through yeast metabolism during fermentation.
Spicy Aromas Correspond to Intermediate Color Intensity
When rosé wines undergo several hours of extraction rather than immediate pressing after harvest, color intensity increases. Nevertheless, the color remains too pale to be considered red wine. Wines of this type correspond to the attractive pink color most readily imagined when rosé wine is mentioned.
In wines subjected to moderate extraction, spiciness and fruitiness become more perceptible. Aromas reminiscent of white-fleshed fruits, particularly citrus and white peach, also intensify. The compounds responsible for these aromas are terpenes and thiols. Thiol compounds are aromatic compounds that can also cause reductive sulfur notes. Simultaneously, however, thiol compounds are also said to correlate strongly with the minerality perceived in wine.
The frequent perception of mild reductive notes or minerality in moderately colored rosé wines occurs due to the presence of these compounds. Additionally, as terpene extraction increases, the tendency to perceive spiciness intensifies.
Red-Tinted Rosé Wines Exhibit Enhanced Fruitiness
When extraction time is extended further and the color approaches a deep pink with red undertones, the aromatic profile shifts further. Berry nuances such as strawberry and raspberry intensify. Consequently, fruitiness becomes dominant.
When applying extended extraction, grape maturity becomes more critical. Because grapes with sufficient maturity for red wine production are used, total acidity decreases. Freshness becomes more subdued for a rosé wine. Conversely, a weightiness resembling that of red wine emerges as a characteristic of deeply colored rosé wines.
In rosé wines where extraction is intensified until color becomes quite concentrated, the production method becomes nearly identical to that of red wine. Additionally, enzymes are frequently employed to promote extraction. Whether considering flavor, aroma, or production method, deeply colored rosé wines differ substantially in character from the two previously described types.
The Potential of Blended Rosé Wines to Defy Visual Expectations
In rosé wines produced through controlled extraction, some degree of relationship emerges between visual color intensity and the tendencies in flavor and aroma perceived in the wine. Conversely, cases also exist where such relationships are entirely absent. Rosé wines may appear deep pink yet possess fresh, remarkably light flavors and aromas. One may also encounter rosé wines with pale color intensity yet remarkably intense aromatics.
The existence of such seemingly irregular rosé wines also relates to production methods. This occurs primarily when wines are produced through blending. Blending refers literally to mixing two or more wines to create a single rosé wine.
When blending is employed in rosé wine production, two possibilities exist. The first involves blending only wines derived from black grapes. The second involves blending wines produced separately from black grapes and white grapes. The former presents no issues regardless of where in the world it is practiced. However, the latter may or may not be permitted depending on the wine laws of different countries.
Consider, for example, blending a small amount of red wine into an extremely pale rosé wine. Alternatively, consider blending red wine into white wine. Depending on the quantity of red wine added, both scenarios would result in a reasonably pale pink color. However, the aromas and flavors possessed by each wine differ entirely. The reverse blending scenario also applies. When blending pale rosé wine or white wine into red wine, similar principles apply. The color intensity would be deep for a rosé wine yet pale for a red wine. However, compared to producing a rosé wine of comparable color intensity through extraction, in most cases the resulting blend would exhibit more pronounced acidity.
In rosé wines produced through such methods, inferring aroma and flavor from visual color becomes virtually impossible.
Summary: Rosé as a Wine Style of Broad Possibilities
Rosé wine conveys a stronger impression of casual approachability compared to white wine or red wine. Indeed, in Europe and North America, rosé is commonly enjoyed well-chilled on hot summer days. The consumption style of rosé wine is unpretentious. It resembles the casual consumption style of beer in Japan—genuinely relaxed.
Against this background, one might receive the impression that production is also conducted without particular attention to detail. Indeed, such cases are not uncommon. On the other hand, the rosé wine style also represents an extremely broad spectrum of possibilities, where producers who genuinely wish to apply rigorous attention can select and combine various techniques from an extensive range of production options. Likely no other wine style permits such a high degree of freedom in production approach as rosé wine.
Nevertheless, limitations exist even in rosé wine production. Consumer perceptions of rosé wine maintain somewhat fixed expectations regarding color and other visual characteristics. Additionally, because color is emphasized in rosé wine, compatibility with aging—which entails color change—is limited. Fundamentally, rosé wines are consumed as early-drinking wines. Consequently, rosé wines characteristically do not command higher price points. Even when producers wish to apply particular dedication to rosé wine production, they must fundamentally adhere to these preconditions.
Rosé wine tends to be regarded as lighter compared to red wine. Most wineries treat rosé accordingly. Cases where rosé wine receives higher regard than red wine are virtually nonexistent. Admittedly, when both red wine and rosé wine appear on a portfolio, such treatment becomes understandable.
However, in circumstances where climatic conditions prevent the production of sufficiently high-quality red wine, genuine commitment to rosé wine production gains significance. Color intensity, aroma, flavor—the ability to freely adjust all of these elements within certain parameters represents an engaging undertaking from the producer’s perspective. Rosé wine itself has been gaining popularity in recent years, partly due to its food pairing versatility. Establishing a meaningful presence in this category undoubtedly holds substantial significance for wineries.
While correlations certainly exist to some degree between color intensity and aroma or flavor in rosé wines, these correlations are not absolute. If wines can be produced that defy such relationships in positive ways, rosé wine offers broader acceptance of such heterodoxy compared to white wine or red wine. Deliberately pursuing rosé wine production may hold unexpectedly substantial merit.
