Editing Wine (section)

==== Rosé ====
{{Main|Rosé wine}}
A rosé wine gains [[wine color|color]] from red grape skins, but not enough to qualify it as a [[red wine]]. It may be the oldest known type of wine, as it is the most straightforward to make with the [[Maceration (wine)|skin contact method]]. The color can range from a pale orange to a vivid near-purple, depending on the varietals used and wine-making techniques.

There are three primary ways to produce rosé wine: Skin contact (allowing dark grape skins to stain the [[wort]]), saignée (removing juice from the [[must]] early in fermentation and continuing fermentation of the juice separately), and [[Blending (alcohol production)|blending]] of a red and white wine (uncommon and discouraged in most wine growing regions). Rosé wines have a wide range of [[sweetness (wine)|sweetness levels]] from [[dryness (taste)|dry]] [[Provençal (wine)|Provençal]] rosé to sweet [[White Zinfandel]]s and blushes. Rosé wines are made from a wide variety of grapes all over the world.<ref>J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 593 Oxford University Press 2006 {{ISBN|0-19-860990-6}}</ref><ref>O. Clarke ''Oz Clarke's Encyclopedia of Wine'' pgs 15, 225, 320, 360 Time Warner Books, London 2003 {{ISBN|0-316-72654-0}}</ref>