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A rosé (from French ''rosé''; also known as ''rosado'' in Portugal and Spanish-speaking countries and ''rosato'' in Italy) is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The pink color can range from a pale "onion"-skin orange to a vivid near-purple, depending on the varietals used and winemaking techniques. There are three major ways to produce rosé wine: skin contact, saignée and blending. Rosé wines can be made still, semi-sparkling or sparkling and with a wide range of sweetness levels from bone-dry Provençal rosé to sweet White Zinfandels and blushes. Rosé wines are made from a wide variety of grapes and can be found all around the globe.〔J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 593 Oxford University Press 2006 ISBN 0-19-860990-6〕〔O. Clarke ''Oz Clarke's Encyclopedia of Wine'' pgs 15, 225, 320, 360 Time Warner Books, London 2003 ISBN 0-316-72654-0〕 When rosé wine is the primary product, it is produced with the skin contact method. Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically one to three days. The must is then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine making). The longer that the skins are left in contact with the juice, the more intense the color of the final wine.〔R. Jackson ''"Wine Science: Principles and Applications"'' Third Edition pgs 9, 214, 289-300, 333-339, 447, 548, 642 Academic Press 2008 ISBN 9780123736468〕 When a winemaker desires to impart more tannin and color to a red wine, some of the pink juice from the must can be removed at an early stage in what is known as the ''Saignée'' (from French bleeding) method. The red wine remaining in the vats is intensified as a result of the bleeding, because the volume of juice in the must is reduced, and the must involved in the maceration becomes more concentrated. The pink juice that is removed can be fermented separately to produce rosé. In other parts of the world, blending, the simple mixing of red wine to a white to impart color, is uncommon. This method is discouraged in most wine growing regions, especially in France, where it is forbidden by law, except for Champagne. Even in Champagne, several high-end producers do not use this method but rather the saignée method.〔(The Wine Doctor, Glossary: S ). Retrieved October 21, 2008.〕 == History == When the first wine labeled as a rosé was produced is not known but it is very likely that many of the earliest red wines made were closer in appearance to today's rosés than they would be to modern red wines. This is because many of the winemaking techniques used to make today's darker, more tannic red wines (such as extended maceration and harder pressing) were not widely practiced in ancient winemaking. Both red and white wine grapes were often pressed soon after harvest, with very little maceration time, by hand, feet or even sack cloth creating juice that was only lightly pigmented.〔H. Johnson ''Vintage: The Story of Wine'' pp 10-31, 35-46, 59-63, 147, 210–219 Simon and Schuster 1989 ISBN 0-671-68702-6〕 Even after the development of newer, more efficient wine presses, many ancient and early winemakers still preferred making the lighter colored and fruitier style of wines. There was an understanding, as early as the time of the Ancient Greeks and Roman winemakers, that harder pressing and letting the juice "sit" for a period with the skins would make darker, heartier wines but the resulting wines were often considered too harsh and less desirable. This sentiment lasted well into the Middle Ages, when the pale clarets from Bordeaux were starting to gain the world's attention. To the powerful English market the most prized clarets were, according to wine historian Hugh Johnson, the ''vin d'une nuit'' or "wine of one night" which were pale-rosé colored wines made from juice that was allowed only a single night of skin contact. The darker wine produced from must that had longer skin contact were known as the ''vin vermeilh'' (or ''pinpin'' to the English) was considered to be of much lesser quality.〔 Similarly, in the early history of Champagne the wines produced from this region during the Middle Ages were nothing like the sparkling white wines associated with the region today. Instead they were pale red and even pinkish with some Champenois winemakers using elderberries to add more red color to the wines as they competed with the wines of Burgundy for the lucrative Flemish wine trade. In the 16th and 17th century, the region achieved some acclaim for their "white" wines made from Pinot noir grapes but rather than actually being white these wines were instead a pale "greyish pink" that was reminiscent of the a "partridge's eye" and earned the nickname ''Œil de Perdrix''—a style of rosé still being produced in Switzerland. In the late 17th century, the Champenois (aided by the work of Dom Perignon) learned how to better separate the skins from the must and produce truly white wine from red wine grapes.〔 Even as Champenois moved towards producing sparkling wines, they continued to produce both sparkling and still rosés often by means of blending a small amount of red wine to "color up" an already made white wine. The depth of color was dependent on the amount red wine added with the red wine having more influence on the resulting flavor of the wine if added in larger volumes.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Rosé」の詳細全文を読む スポンサード リンク
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