Rosé wine is made from black grapes, and the first step to making it is to crush the grapes and let them soak with the skins for a shorter period than in red wine production, typically 2-20 hours. This results in a pink wine with a lighter flavor profile than red wine. There are four methods for producing rosé wine: maceration, saignée, direct press, and blending. Rosé can be made from any red grape, but certain varietals lend themselves more readily to this category like Grenache, Mourvèdre, and Pinot Noir. Generally speaking, lighter-skinned red grapes with fruity characteristics are great candidates for rosé. The primary flavors of rosé wine are red fruit, flowers, citrus, and melon, with a pleasant crunchy green flavor on the finish similar to celery or rhubarb. The taste will vary depending on the red wines chosen, but most rosé wines are dry, crisp, and refreshing.