WHAT IS ROSé WINE? LEARN ALL ABOUT ROSé WINE
桃紅葡萄酒是什么？學習關于桃紅酒的一切

Source: https://vinepair.com/wine-101/learn-about-rose-wine/

Rosé has exploded on the US market over the past few years, especially during the warm months of the year. In France, it now eclipses the sale of white wine and, rumor has it, Sting slugs bottles of the stuff during his live performances. It also happens to be the perfect wine for sipping in the park or at a backyard barbecue. Suffice it to say, rosé has become incredibly popular, but most of us don’t know how rosé is made or where some of the most consistent rosés comes from.
Many people claim White Zinfandel is not rosé, but instead a blush wine; however, White Zinfandel is indeed a rosé wine, made in the rosé style, it just happens to be an incredibly sweet rosé.
桃紅在美國市場流行已經有些年了花沉，特別是在一年中的暖和月份柳爽。在法國媳握，它甚至超過了白葡萄酒的銷量，而且據(jù)傳在生活中它可以是一種圈套磷脯。這在后院燒烤或公園小酌也會發(fā)生蛾找。毋庸多言，桃紅已經變成不可思議的流行赵誓，但是我們多數(shù)人不知道桃紅是怎么釀造或最常銷售的桃紅來自哪里打毛。
許多人說白仙粉黛不是桃紅，但是作為一個讓人臉紅的酒俩功，白仙粉黛確實是一款桃紅幻枉，用桃紅風格釀造，只不過是只存在非常甜的桃紅里诡蜓。

Unlike white grapes that become white wine, and red grapes that become red wine, pink grapes don’t exist in nature; so, how do winemakers create a style of wine that always has such a beautiful pink color?
The answer here is skin contact. As we have discussed in other wine 101 posts, when all grapes, no matter their color, are juiced, the juice that runs out of the fruit is clear. Wines receive their color not from the juice but from the juice’s contact with the skin of the grapes. As the skins and the juice soak together the color from the skin bleeds into the juice, giving the wine its yellow or red color. This process is known as maceration.
Winemakers create a rosé wine by juicing red grapes and then allowing the juice to soak with the skins for a very short period, usually only two to three days. As soon as the juice begins to take on the beautiful pink color the winemaker desires, the skins are removed and the juice is allowed to ferment, creating delicious rosé.
不像白葡萄變成白葡萄酒熬甫，紅葡萄變成紅葡萄酒，粉紅葡萄在自然界不存在的蔓罚；所以罗珍，釀酒師怎么能創(chuàng)造出一款酒總是擁有這么漂亮的粉色呢？
這個答案就是浸皮脚粟，正如我們再其他wine101文章中討論過的覆旱，當所有的葡萄，不管他們的顏色核无，榨汁扣唱，榨出來的液體都是清澈的。葡萄酒得到顏色不是從汁液而是從汁液和葡萄皮的接觸团南。當葡萄皮和汁液浸泡在一起噪沙，葡萄酒皮里的顏色流入汁液，賦予葡萄酒黃色或者紅色吐根。這個過程就是浸泡正歼。釀酒師創(chuàng)造一款桃紅葡萄酒通過壓榨紅葡萄然后把汁液在葡萄皮中浸泡一小段時間。一般只有2-3天拷橘。一旦汁液獲得了釀酒師希望的漂亮粉色局义，葡萄皮被去除，汁液可以進行發(fā)酵冗疮，釀造美味的桃紅萄唇。

A common misconception is that rosé can also be made by mixing red wine with white wine, but in fact, this process is frowned upon by the wine community.
The wine region known for creating the most consistent rosés, no matter the price point, is Provence. The Provence wine region of France creates rosé more than any other style of wine, and they’ve become incredibly good at it. Due to the size of the region, quality rosés exist at all price points, so if you’re looking for a rosé and happen to be in a store or at a restaurant that you don’t trust, a safe bet is asking for a bottle from Provence.

一般的錯誤觀念是桃紅可以通過混合紅葡萄酒和白葡萄酒釀造，但事實上术幔，這個做法葡萄酒界并不認可另萤。
一貫以桃紅聞名于世的葡萄酒產區(qū)不管價格，是普羅旺斯。法國的普羅旺斯產區(qū)釀造桃紅多余其他風格的酒四敞，他們已經非常的擅長這個泛源。由于產區(qū)的面積問題，質量不錯的桃紅不同價格都有忿危，所以如果你尋找桃紅达箍，正好在一個你不太信任的商店或飯店，保險的做法是要一瓶來自普羅旺斯的癌蚁。