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Still Wines | Prices, Types & Reviews

Written By: Brian Freedman on Wednesday, January 24, 2007

Rosé is produced in one of two ways. Saignee is the process of bleeding up to 1/3 of the fermenting red wine from the vat before it has had the chance to pick up too much color or tannin, resulting in a rosé, as well as in a more concentrated and intense red wine. The other method is to allow the skins and the juice to remain in contact only as long as it takes for a bit of color and tannin to have seeped into the juice.

These wines are very popular in Europe, though Americans have been slow to appreciate them. This is likely due to the one-time popularity of White Zinfandel, a sweet wine that has precious little in common with true rosé, but whose reputation had managed to taint the real stuff. This is a terrible shame, for real rosé is nothing short of delicious.Want to find the perfect Still Wine? Visit our ‘Classic Still Wines at a Classic Price‘ feature where we hand pick great tasting wine!

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