To start with, you should know that rose wine is created when the skins of red grapes touch wine for a short period of time, usually just a couple of hours, unlike red wine, which ferments for weeks. The sooner the winemaker removes the skins of red grapes from the wine, the brighter the color of rose will be, so it’s completely up to the person who makes it. As for the flavor of rose, the most dominant flavors include red fruit, flowers, citrus, and melon. Of course, there are plenty of other options, too, like cherry and orange zest, as well as honeydew melon, lemon, and celery flavors.
To go back to the methods, let’s start with the most common one – the maceration method. It is usually applied in regions like Provence and Languedoc-Roussillon, France. This method requires you to leave red wine grapes to rest in the juice for some time before that juice is finished into a rose.
Furthermore, we have a Saignée or “Bled” Method. In this case, rose is made during the process of making red wine. Namely, since red wine ferments longer, a part of the entire batch is poured into another container during the first hours of fermentation. This is a great method both for making rose and for the remaining red wine, as its intensity increases after you bleed off some wine. These wines are quite rare.
Finally, there’s the blending method. As the name itself suggests, in this case, you mix the red and white wine to make a rose. To be more precise, some red wine is added to white wine. For instance, Ruinart’s rosé Champagne is made this way.