1. Think Pink or Orange or Salmon

2. Skin Contact
Leaving grape juice on the skins a few hours to several day
Longer on the skin the more full bodied the wine
One Method of making rose is skin contact

3. Saignée French for bleed Results a more tannic red and a rosé
Another method of making rose. When trying to make a more tannic red they will bleed off some of the juice. Less juice to skins results in a more intense red wine. The juice that is bleed off can be bottled to make a rose.

4. Where it started
Many of the earliest red wines produced in such notable wine regions as Bordeaux, Burgundy and Champagne were "rosé-style" wines made from juice that had only brief periods of skin contact during winemaking
After WWII, Mateus and Lancers dominated the rosé market for the rest of the 20th century.
Sutter Home released a sweet “blush” wine that captured a big part of the market. Originally caused by stuck fermentation.

5. We will be tasting rosés from:
France
Provence –
Cotes de Provence AOC - Grenache (60% of the blend) with Syrah, Cinsault, Mourvedre, Tibouren, Carignan and Cabernet Sauvignon
Coteaux d’Aix-en-Provence - Grenache, Cinsault and Mourvedre dominant with Counoise, Carignan, Syrah and Cabernet Sauvignon
Bandol – SW - Mourvedre
Tavel – SW Rhone w/ Grenache, Cinsault, Carignan, Syrah, Mourvedre, Picpoul
South Africa, Stellenbosch – Cabernet Sauvignon

6. We will be tasting rosés from:
Paso Robles, CA - Zinfandel
Virginia – Bordeaux blend
Austria – Kremstal – Blauer Zweigelt
Italy – Trentino near the Dolomies – Schaiva grape
Spain - Tempranillo
New Mexico – Pinot Noir

7. Rosé Characteristics
Grenache – ruby red with notes of ripe strawberry, orange, hibiscus with moderately high acidity
Tempranillo – pale pink with herbaceous notes of green peppercorn, watermelon, strawberry
Syrah – deep ruby color and notes of white pepper, green olive, strawberry, cherry and peach skin; on the funky side
Cabernet Sauvignon – deep ruby with green bell pepper, cherry sauce, black currant and pepper spice; heightened acidity

8. Rosé Characteristics
Tavel (Cote du Rhone) – unusually dry, more body and structure; primarily Grenache and Cinsault; salmon pink; high in alcohol, low in acid
Provence – pale pink; Grenache, Cinsault, Syrah and Mourvedre; aromas of strawberry, watermelon and rose petal; finish is distinctive salty minerality
Mourvedre – pale coral; rounder and fuller bodied; notes of violets, rose petals; on palate, red plums, cherries, dried herbs, smoke and even meat.
Pinot Noir – bright acidity and soft, subtle aromas of crabapple, watermelon, raspberries, strawberries and wet stone.

9. Southern France

10. Spain

11. Stellenbosch, So. Africa

12. Kremstal, Austria

15. Rose is not just pink. There are several shades from pale peach to currant