The history of rosé would take a dramatic turn following the conclusion of World War II when two Portuguese wine producer families both released sweet, slightly sparkling rosés to the European and American markets.
In the early 1970s, demand for white wine exceeded the availability of white wine grapes, so many California producers made "white" wine from red grapes, in a form of saignée production with minimal skin contact, the "whiter" the better [REF].