Rosé may be made in a number of ways. However that which seems the most logical, blending red and white wines together, is only permitted in Champagne. There are a number of superlative rosé Champagnes including the ever-popular Billecart-Salmon.
Elsewhere, rosé is made by macerating grape juice with the skins of red grapes for a shorter period than for making red wine. The longer the maceration, the deeper the colour. Rosé may also be made by draining a portion of juice destined for red wine, just before fermentation. This technique is known as saignée. The wine may then be fermented dry as with most rosés, or left with a dollop of sweetness as with American expressions of 'blush', or White Zinfandel. Historically, rosé was a means to make a refreshing wine in warm regions bereft of bracing whites.
