So you missed our Rosé tasting but you’ve been imbibing in lots of the pink stuff? You’d best bone up on the three ways Rosé can be made, plus we’ll share some of the ones we can’t get enough of!
Method 1: Blending
Starting with some wine 101: there are red grapes and there are white grapes. White-skinned grapes like Viognier make white wine. Red-skinned grapes like Grenache make red wine. Now, if you blend red and white – ta da! You’ve got yourself a Rosé! We’re not recommending you go blending your own bottles, in fact we’re certain it should be left to the professionals.
Try: Ken Forrester, Petit Rosé – $19.95
Method 2: Direct Press
Famous for pale but vibrant Rosés, France’s darling Rosé region is Provence. It’s without question our best-selling style of pink, but this year a different French region has stolen our Rosé loving hearts: the Loire Valley. Here, many producers use the direct press method. The winemaker will use red-skinned grapes, they are pressed (squished) allowing the juice to come in contact with the skin. The juice and the skin are just left in contact with one another for mere hours, colouring and flavouring the juice. Once the winemaker is satisfied with the intensity, the wine is drained off of the skins and voila, Rosé!
Try: Joel Delauney, Les Cabotines Rosé – $22.45
Method 3: Saignée
If you don’t parle français, Saignée means ‘bleeding’, this style of Rosé production is actually a by-product of red winemaking! After the grapes have been pressed, and the juice and the skins have gotten to know each other enough to make them blush (a few hours) a portion of the juice is ‘bled off’. This results in two wonderful things: a magnificently complex Rosé, and the remainder of the juice will go on to become a robust red wine, in this case a Rioja!
Try:Valenciso, Tempranillo Rosado – $34.20
Our Rosé shelve is spilling over, quite literally into the neighbouring ‘Take Out’ section, so if you’re feeling thirsty, we’ve got you covered.