Why does English still rosé taste like that?

Characteristically medium-plus acidity. Commonly associated with red cherry, raspberry, strawberry, forest floor.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Characteristically low tannin and medium-plus acidity. Commonly associated with red apple, strawberry, brioche, red plum.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Characteristically medium-plus acidity. Commonly associated with blackcurrant, sour cherry, blackberry leaf.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Cooler growing-season temperatures are associated with slower sugar accumulation and with higher retained acidity, because malic acid is respired more slowly at lower temperatures — particularly at night.

Varies: Season length matters as much as temperature. A long cool season can ripen fruit fully while retaining acidity; a short one may not ripen it at all.

Not claiming: That climate puts flavours into grapes. Climate acts on the vine’s physiology, and the picking decision then determines what reaches the bottle.

Proximity to a large body of water moderates temperature extremes, which is associated with a longer, more even ripening period and a lower risk of both spring frost and extreme summer heat.

Varies: Maritime influence also raises humidity, which raises fungal disease pressure. It is not uniformly an advantage.

Not claiming: That a maritime climate is cool. Maritime describes variability, not temperature.

Pressing black grapes immediately so almost no colour is extracted.

Not claiming: That every producer of this style uses this method, or that using it is required.

A few hours of skin contact, used to make rosé and to add aromatics to white wine.

Not claiming: That every producer of this style uses this method, or that using it is required.

Fermenting in a vessel that contributes nothing, to preserve fruit and freshness.

Not claiming: That every producer of this style uses this method, or that using it is required.

Within a year of the vintage. Sharp freshness is the whole appeal.

Not claiming: That a wine of this style will develop these characters. Ageing potential varies by producer, vintage and storage, and most wine is better young.