Rosé in the context of "Wine color"

Winemaking, wine-making, or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. There is evidence that suggests that the earliest wine production took place in Georgia and Iran around 6000 to 5000 B.C. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.

Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or spirits) include mead, made by fermenting honey and water, cider ("apple cider"), made by fermenting the juice of apples, and perry ("pear cider"), made by fermenting the juice of pears, and kumis, made of fermented mare's milk.

The wine region of Alsace produces wines under three different Appellations d'Origine Contrôlées (AOCs): Alsace AOC for white, rosé and red wines, Alsace Grand Cru AOC for white wines from certain classified vineyards and Crémant d'Alsace AOC for sparkling wines. This region is the only French wine region allowed to label its wines based on variety (i.e., varietal wines).

Ostuni is a white or rosé style Italian wine awarded Denominazione di Origine Controllata (DOC) status in 1972, in the Province of Brindisi of Apulia. The zone of production of the area is limited to the communes of Ostuni, Carovigno, San Vito dei Normanni, San Michele Salentino and parts of the communes of Brindisi, Latiano and Ceglie Messapica.

Vin Santo (Italian: [vin ˈsanto]; lit. 'Holy Wine') is a style of Italian dessert wine. Traditional in Tuscany, these wines are often made from white grape varieties such as Trebbiano and Malvasia, although Sangiovese may be used to produce a rosé style known as "Occhio di Pernice" or eye of the partridge. The wines may also be described as straw wines since they are often produced by drying the freshly harvested grapes on straw mats in a warm and well ventilated area of the house (however, several producers dry the grapes by hanging on racks indoors). Although technically a dessert wine, a Vin Santo can vary in sweetness levels from bone dry (like a Fino Sherry) to extremely sweet. While the style is believed to have originated in Tuscany, examples of Vin Santo can be found throughout Italy and it is an authorised style of wine for several denominazione di origine controllata (DOC) and indicazione geografica tipica (IGT).

In general, a sample is a limited quantity of something which is intended to be similar to and represent a larger amount of that thing(s). The things could be countable objects such as individual items available as units for sale, or an uncountable material. Even though the word "sample" implies a smaller quantity taken from a larger amount, sometimes full biological or mineralogical specimens are called samples if they are taken for analysis, testing, or investigation like other samples. They are also considered samples in the sense that even whole specimens are "samples" of the full population of many individual organisms. The act of obtaining a sample is called "sampling" and can be performed manually by a person or by automatic process. Samples of material can be taken or provided for testing, analysis, investigation, quality control, demonstration, or trial use. Sometimes, sampling may be performed continuously.

In viticulture, ripeness is the completion of the ripening process of wine grapes on the vine which signals the beginning of harvest. What exactly constitutes ripeness will vary depending on what style of wine is being produced (sparkling, still, fortified, rosé, dessert wine, etc.) and what the winemaker and viticulturist personally believe constitutes ripeness. Once the grapes are harvested, the physical and chemical components of the grape which will influence a wine's quality are essentially set so determining the optimal moment of ripeness for harvest may be considered the most crucial decision in winemaking.

There are several factors that contribute to the ripeness of the grape. As the grapes go through veraison, sugars in the grapes will continue to rise as acid levels fall. The balance between sugar (as well as the potential alcohol level) and acids is considered one of the most critical aspects of producing quality wine so both the must weight and "total acidity", as well as the pH of the grapes, are evaluated to determine ripeness. Towards the end of the 20th century, winemakers and viticulturists began focusing on the concept of achieving "physiological" ripeness in the grapes-described as a more complete ripeness of tannins and other phenolic compounds in the grapes that contribute to the color, flavor and aroma of wine.

34°31′52″S 138°57′27″E / 34.53111°S 138.95750°E / -34.53111; 138.95750Turkey Flat is an Australian winery located in Tanunda, in the middle of South Australia's Barossa Valley wine-growing region. It is described by wine expert Oz Clarke as one of the "cult wines" of Australia. With more than 40% of its production dedicated to rosés, Turkey Flat has been considered a leader in the recent "rosé revival" trend of the early 21st century.

The history of Turkey Flat wines began in 1847 when Johann Frederick August Fiedler planted Shiraz vines near Bethany Creek. The vines planted in 1847 are some of the oldest vines used for commercial wine production today and believed to be the world's oldest vines that have been authenticated. However, another Barossa winery, Langmeil, and one in the Goulburn Valley wine region, Tahbilk, also claim to have vines just as old, or even older than Turkey Flat.

Mourvèdre (French pronunciation: [muʁvɛdʁ] ; also known as Mataro or Monastrell) is a red wine grape variety grown in many regions around the world. It is found in the Rhône and Provence regions of France, the Valencia, Alicante and Jumilla, Bullas and Yecla denominaciones de origen (DOs) of Spain, as well as the Balearic Islands, California and Washington and the Australian regions of South Australia and New South Wales, plus South Africa. In addition to making red varietal wines, Mourvèdre is a prominent component in "GSM" (Grenache, Syrah, and Mourvèdre) blends. The variety is also used to make rosé and port-style fortified wines.

Mourvèdre tends to produce tannic wines that can be high in alcohol. The style of wine produced from the grapes varies greatly according to where it is produced, but according to wine expert Jancis Robinson Mourvèdre wines often have wild game, or earthy notes to them, with soft red fruit flavors. According to wine expert Oz Clarke, young Mourvèdre can come across as faulted due to the reductive, sulfur notes and "farmyard-y" flavors that some wines can exhibit before those flavors mellow with age.

Crémant d'Alsace (French pronunciation: [kʁemɑ̃ dalzas]) is an Appellation d'Origine Contrôlée for sparkling wines made in the Alsace wine region of France. Produced since 1900, the Crémant d'Alsace AOC was recognized in 1976 by the INAO and the designation Crémant regulated by the European Parliament in 1996.

Crémant d'Alsace is usually made of some blend among pinot blanc, pinot gris, pinot noir, riesling, auxerrois and chardonnay. Crémant d'Alsace rosé, while rare, is made of pinot noir.