Rosè has gotten a bad rap for a long time. If you ask me, that fiercely sweet look alike White Zinfandel is to blame…They’re truly 2 different beasts entirely! A good rosè will give you the same great satisfaction as you get from your favorite white wine. They can be crisp and refreshing and a great way to cool down on a muggy September day. Spain and California are making some amazing rosès and France makes the best rosès, especially in the south of France!
A great California Rosè is made by Larner in Santa Ynez and it is made with grenache, syrah and mourvedre.
An example of a great French rosè is Mas du Fadan Côte de Ventaux.
http://www.wine-searcher.com/find/ventoux+rose
Give Spain a try with Ametzoi “Rubentis” Rosè Getariako Txkolina! (Iknow, quite the mouthful!)
http://www.klwines.com/detail.asp?sku=1067531
4 ways to make rosè: Saignèe, Pressèe, Limited Maceration and Run-Off
Typically, Run-Off is used in making a White Zinfandel. Run-Off is pretty much what it sounds like. The winemaker removes the juice from the red wine tank during fermentation and uses it to make rosè. This technique tends more produce a darker rosè, like White Zin.
Limited Maceration is when the juice is left in contact with the skin of the now crushed grape until the desired color is achieved.
Pressèe is the technique where the grapes are literally pressed until the juice coming out is the color that the winemaker is looking for.
Saignèe is bleeding the grape and it is used to make some of the best rosès. The grapes are stacked in a tank and their own weight is used to crush the grapes. Since this process occurs very quickly, the color ends up being a very pale rosè color and a very fresh and rich flavor.
So, go out and give ROSE a try today!
Zazou Restaurant 
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