The colour of rosé wine is what literally makes the wine. The shades of this colour in wine are numerous. You have certainly heard of “chiaretto” and “cerasuolo” that indicate rosé wines of a particular intensity in addition to specifying two particular types of Italian rosé wines, but in reality these wines have a wide range of pink shades from onion skin, coral pink and pink peach.

The variety of colour depends on the geographic origin. The “pale pinks” normally come from the northern areas while in the southern areas the tendency is more accentuated. In addition it is the contact of the must with the peel that makes the difference, in terms of time, temperature, mechanical action of production and the vine variety used. Some grapes are more predisposed than others for France rather than the quality of the pigments. The French have identified diverse systems of analysis used to assess and describe the colour in a sensorial range. To convey these coloured differences with precision, fundamental for sensorial analysis, colour palettes have been created with the various shades of pink identified over the years on the basis of studies on thousands of wines. The tonality changes with time, for all wines, and light and oxygen exert a certain influence. Each rosé will be inclined to a shade depending on the initial colour. Try imagining the difference between and “pink mango” and a “cherry” and all the possible variations. The limit in the description of rosé wines is exactly in the colour definition. If for Italian tasters everything can be resolved with chiaretto, cerasuolo, onion skin and rose petal, the French tasters see rosé wines as follows: onion skin, brick, raspberry, flesh, peach, melon, apricot, mandarin, mango, rosewood, salmon, pink marble and coral. What a difference.

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