French Balk at Changing How Rosé Is Made

March 27, 2009
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The Food Section: French Balk at Changing How Rosé Is Made

Winegrowers in Provence are angered over European Union plans to allow vintners to make rosé wine by mixing together red and white wines.
Rosé is traditionally made by leaving the skins of red wine grapes to macerate with the juice for a short time, which tints the wine pink. The solids are then removed.

Buridan knows I like good proper rosé. Preferably Tavels, Bandols and some others. He has also at various times denied that rosé wines exist, and that all wines are blush or something. Blush wines are fake blends of red and white. Rosé wines, when made properly, are dry, big wines… with all the energy and complexity of a Rhone red, but with a lighter back end. Good drinking. Blush wines are fruity things that should be sold along side wine coolers and sugar drinks. If the EU can’t tell the difference, what hope is there for cultural diversity in the world. EU will perhaps be to europe what MacD is to america. The great leveler.

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