Blending Red and White Wines

Traditionally rosé wines have been made using a very specific process which recently has been causing a debate. Normally rosé wines are made by crushing red skinned grapes and then removing the skins after a short period of time.  With red wines the skins would remain in contact with the juices throughout the fermentation process.  Removing the skins removes a lot of the strong flavors normally associated with red wines.  Recently however there has been debate particularly in the European market about another process where a white wine is taken and mixed with a red wine to produce a rosé wine.  It consists of approximately 98% white wine and 2% red wine but is lacking some of the flavors and aromas generally found in a rosé wine. 

French winemakers are particularly upset about a European Union proposal that would allow wines to be made using this process to help reduce their existing stocks of white wines in sales around the rest of the world.  There will be a vote on June 19th by the European Union on the proposed reform which could allow this new practice of rosé winemaking to take place by European winemakers.

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