By Mary Orlin, San Jose Mercury News
Rosé gets its color from the pigments in red grape skins. One method of making rosé is called saignée, which means "bleeding" in French. (Don't worry. There's no blood in your wine.) Red grapes, which are grown for red wine, are picked and crushed. A few hours to a day or two later, winemakers bleed a portion of the juice off the skins, leaving the rest behind to make red wine.
The resulting rosé ranges in color from pale, coppery melon to dark pink.
The resulting rosé ranges in color from pale, coppery melon to dark pink.
