| In the pure sense, Rosé wine is made in the same way as red wine but with minimal, often only hours, of skin contact. An exception is pink Champagne, which is usually made by blending white wine with a small quantity of red. The best rosé wines are made from the free run juice of red grapes where the weight of the mass imparts a light colour to the juice. More commercial style rosés are made from pressing the mass but reducing the skin contact time. Known as 'rosado' in Spain, 'rosata' in Italy and 'blush' in California, these pink wines have quite a large following and no more so than in the Provence region of France and the Loire Valley. One only has to look to Portugal and the ubiquitous Mateus Rosé, which for some years was the world's largest wine export. Many red wines, notably in cooler climates such as Germany and Alsace, rarely mature beyond a rosé colour although fermented as red wines. For a more serious rosé, try Tavel from the Rhône Valley.
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