A rosé (From French: rosé, ‘pinkish’) wine has some of the color typical of a red wine, but only enough to turn it pink. The pink color can range from a pale orange to a vivid near-purple, depending on the grapes and wine making techniques. There are three major ways to produce rosé wine.

The first is used when rosé wine is the primary product. Red-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically two or three days. The grapes are then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine making).

The skins contain much of the strongly flavored tannin and other compounds, thereby leaving the taste more similar to a white wine. The longer that the skins are left in contact with the juice, the more intense the color of the final wine.

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