I always thought rosés are obtained by just mixing reds & whites. Right? Wrong!
An article in today's Le Monde talks about French rosé producers from the southwest complaining bitterly about the "rosé-coupé" project to be voted by the EC later this month (June '09). It seems the EC will decide to label as "Rosé" the red-white mixes, while (French)wines grown specifically as rosé will get an entirely different denomination.
"Ce n'est plus du vin, c'est de la chimie. Et ça décrédibilise le terroir" [ That's no longer wine, that's chemistry, and that makes our terroir loose credibility ] says Gilles Mouisset, producer who sells Frontonnais AOC rosés in Fronton, made from negrette, a grape (according to the article) brought to the region in the XII century by the Knights of Malta.
Here's an (older) article in English on the same subject:
A line in the eubusiness.com article clarifies a little this murky subject:
"French winegrowers fear such a move would lead to thousands of job losses in France and endanger their traditional rose, made by the more costly method of leaving crushed red grapes to soak with macerating white grapes."