Rosé wine achieves its distinctive pink hue through limited skin contact between red grape juice and grape skins, typically lasting anywhere from a few hours to several days depending on the desired color intensity and style, with the most common production methods being direct pressing (gently pressing red grapes to extract minimal color), saignée or bleeding, drawing off pink juice from red wine tanks early in fermentation, and blending (mixing white and red wines, though this is only permitted in Champagne for still wines). The key to quality rosé production lies in maintaining the wine's fresh, vibrant character through careful temperature control, gentle handling, and often stainless steel fermentation that preserves the delicate fruit flavors and crisp acidity that define the style, with most rosés intended for immediate consumption rather than long-term aging. France's Provence region sets the global standard for dry rosé with its pale, elegant wines made primarily from Grenache, Cinsault, and Syrah, though excellent rosés are now produced worldwide from virtually any red grape variety, ranging from light and mineral-driven to rich and fruit-forward styles that pair beautifully with summer cuisine, seafood, and Mediterranean flavors.