There is one other possible source for rose type wines. Second run. Use
the pressed skins after making red wine, add some sugar and a little water
and referment to get a second batch of wine. It turns out a wine that
tastes and looks like a cheap rose wine. I am not sure but what some
commercial rose is exactly this.

Ray

"Miker" > wrote in message
m...
> The marketing explanation is the way I understand it, too. Rose had
> earned a bad reputation as cheap wine, so wine sellers started calling
> it blush.
>
> If there is a strict definition of blush vs. rose based on skin
> contact time then I've never seen it printed anywhere. Does someone
> have a reference for this?