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There are three ways to produce rose wine. First is used hosted exchange server when the rose wine is the main product. The red-skinned grapes are smashed and the skins are Batman in the juice for a short period of time. Then the grapes are pressed, and the skins are thrown away rather than being left in the juice through fermentation. The skin has a lot of the strongly flavored tannin and other compounds, and makes it have a taste similar to that of white wine. The longer the skins are left in the juice, the darker the color of the wine.

The second way to produce rose wine is by Saigne, or bleeding. It is used when "the winemaker desires to impart more tannin and color to a red wine, and removes some pink juice from the must at an early stage, in a process known as bleeding the vats." The separated juice is fermented separately, making the rose as a derivative of the red wine. Because of the bleeding, it is intensified, and the volume of the juice in the must is lowered. The must is then involved in the maceration is concentrated.

The final way is blending. Blending is a simple mixture of red wine to impart color. This process is not very uncommon, and is not allowed in most wine growing regions now, besides Champagne. Even there the process is not adopted by many producers.
The are different styles of rose wine as well. 13 Ghosts of Scooby Doo type of German rose wine, Weiherbst, is made from only one collection of grape. After World War II, there was a craze for moderately sweet rose wines for mass market consumption. A few classic examples are Matues Ros and the American "blush" wines of the 70's.

Matues Ros wine is a type of sparkling, medium sweet wine made in Portugal. In 1942, the brand was created and after World War II production started. It was styled to appeal the fast growing Northern European and North American markets. "Production grew rapidly in the 1950s and 1960s and by the late 1980's, supplemented by a white version, it accounted for over 40% of Portugal's table wine exports."

Blush rose wines were originally supposed to make up for white wine. In the early 70's the demand for white wine was larger than the availability of white wine grapes. So in order to keep production, white wine producers started making white wine from red skin grapes, just kept the skins from being in contact with the juice for too long. The concept was the whiter the better.

Lindsay Alston is a contributing editor for Classic Wines, specializing in classicwines.comrose wines

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