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From the Wine Cellar: Rosés in All Their Many Styles

From the Wine Cellar: Rosés in All Their Many Styles


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Is there anyone left who hasn’t said in the past year, "I love rosés"? From being an ignored style of wine a few years ago, it is now a major, growing category and a must-try challenge to winemakers who have yet to whip up their first batch.

In fact, there are so many rosés available at all price categories these days that we will give our summation at the beginning — Takeaway: There are so many different styles and categories of the pink wine that to say you love rosés doesn’t really mean anything, or at least nothing more than proclaiming that you love red wine or white wine or sparkling wine!

Here are seven well-priced wines from the dozens — hundreds? — to choose from:

2012 Gérard Bertrand gris blanc Pays d’Oc ($14). Quite good, with orange peel flavors, crisp bitters to refresh the palate and a minerally underlay.

2012 Domaine Begude pinot rosé ($14). From Limoux, better known for its sparkling wine, this copper-colored beauty has bright fruits, especially strawberries, with some creaminess and closing bitters. Good weight and structure. Enjoy with a bowl of cherries and berries.

2012 M. Chapoutier Bila-Haut Pays d’Oc rosé ($17). Soft and creamy with riper strawberry flavors, yet very crisp acidity in the finish — excellent for crab dishes.

2012 Laurent Miguel Pays d’Oc cinsault/syrah rosé ($9). Quite a complex wine with lovely aromas — lots of floral and citrus notes of roses and grapefruit with a hint of sweetness in the end. Buy this wine if you love French sauvignon blancs.

2012 Vera Vinho Verde rosé ($11). We sometimes forget that Vinho Verde is a region and not always a white wine. This one is a blend of vinhão and rabo-de-anho (just had to get that in). Its flavors are crisp apples and a little quince bolstered by a substantial spritz. Very lively and refreshing.

2010 Cabriz Dão rosé ($8). A blend of alfrocheiro and tourigal nacional fruit, it is a bit of a poof, a bon-bon a little sweet, light, peachy/orange flavors and negligible crispness in the finish.

2012 Mulderbosch Coastal Region cabernet sauvignon rosé ($11). Cab-based rosés are often delicious, substantial table wines. That is the case here. It’s well-balanced with lots of over-ripe strawberries, a touch of creaminess, and good acidity in the finish.


The Reach of Rosé

Pink wine, once pooh-poohed as an unserious drink for unsophisticated palates, has in recent years gained complexity in the bottle and respect in the marketplace. With its popularity at an all-time high, rosé has also become a marker for a broadly shared lifestyle, signaled by celebrity labels and some 3.7 million Instagram posts and counting, using one rosé hashtag or another. Not least, the wine's refreshing character makes it a perfect partner for a variety of cuisines.

Some industry observers express concern over an abundance of past-vintage inventory and believe pricing will be a major factor in rosé's continued success. But Marc Perrin, winemaker at Brad Pitt and Angelina Jolie's Provençal rosé estate, Château Miraval, predicts demand will continue to rise. "In France, we drink more rosé than white wines," says Perrin. "It goes with all kind of foods it is also great by itself." And a 2018 study by Impact Databank, a sister publication to Wine Spectator, found that rosé imports to the United States are projected to reach 3 million cases by 2020.

PROVENCE

The rosés from Provence, in the south of France, have set the style that is most popular today. Based mostly on the red grapes Grenache and Syrah, often blended with a touch of the white grape Rolle (also known as Vermentino), Provence rosés are pale in color and bright and fresh on the palate, with little or no sweetness and a minerality that comes from the region's limestone soils.

"Provence [is] to rosé what Champagne is to sparkling [wine]," says Sacha Lichine, owner of Château d'Esclans in Côtes de Provence. A leader in Provence rosé, d'Esclans offers a range of cuvées, from Whispering Angel, a regional blend, to the high-end, single-vineyard Garrus.

LANGUEDOC & THE RHÔNE

France's Languedoc region, to the west of Provence, produces pale, full-bodied dry rosés using red grapes that can include Syrah, Grenache, Mourvèdre and Cinsault. Vintner Gérard Bertrand, one of the most successful in the region, has partnered with rocker Jon Bon Jovi and his son, Jesse Bongiovi, to create the popular Diving Into Hampton Water rosé.

Northwest of Languedoc, the Tavel wine region in the Southern Rhône specializes in rosé its traditional style is deeper in color and richer in flavor than its Provençal cousins. Domaine de la Mordorée is a top producer to try look for its Grenache-based La Dame Rousse, which is full-bodied and fruit-driven.

ITALY

Rosé is made all over Italy, and because producers tend to rely on their local grape types, the wines come in a broad range of colors, from light pink to deep red, depending on the region. Abruzzo is one of the few Italian regions that has an appellation dedicated solely to rosé production. At Abruzzo's Masciarelli winery, the mother-daughter team of Marina Cvetic and Miriam Lee Masciarelli use the native red grape Montepulciano to make rosatos such as their Colline Teatine Rosato and Cerasuolo d'Abruzzo Villa Gemma.

Masseria Li Veli in Puglia, owned by the the Falvo family, uses Negroamaro—a grape native to southern Italy—to make its Salento Rosato Primerose. For its Salento Rosato Askos, the winery relies on the lesser-known Susumaniello, a variety rarely grown outside Puglia. It's part of their aim of rediscovering and restoring ancient Puglian grape varieties that are dying out.

SPAIN

In Spain, where pink wine is called rosado, winemakers also tend to stick to native grapes, both red and white. At R. López de Heredia Viña Tondonia in Rioja, the López de Heredia family makes the onion skin–colored Rioja Rosado Viña Tondonia Gran Reserva from Garnacha, Tempranillo and Viura grapes unusual for rosé, the wine is barrel-aged for four years before release. The Muga family at Bodegas Muga rely on the same grapes for their Rioja Rosado, but the white Viura grape is a bit more present in this salmon-pink wine. In comparison, Muga's pale-pink Flor de Muga rosé nods to France, made in a Provençal style.

CALIFORNIA

Some California winemakers have chosen to riff on Provençal styles. At Tablas Creek Vineyard in Paso Robles, winemaker Neil Collins produces Patelin de Tablas Rosé, a blend of Grenache, Mourvèdre, Counoise and Syrah. At Napa Valley's Amuse Bouche, winemaker Heidi Barrett opts for Grenache and Syrah in her Rose Prêt à Boire Napa Valley.

Golden State rosés come in a diversity of other flavors too, using a broad range of grapes. D Wade Cellars, founded by NBA star Dwyane Wade, makes a rosé under its Three by Wade label that's composed of Petite Sirah, Carignane and Zinfandel. And Napa's Pahlmeyer family, including vintner Jayson Pahlmeyer (who's also a partner in Wade's label) launched its first rosé this year under the Jayson by Pahlmeyer label the wine is made from 100 percent Pinot Noir grapes.

"We love the wines of Provence but do not see them as competition," says Pahlmeyer winemaker Todd Kohn. "Looking at the industry as a whole, there are many great rosés produced all over the world, from Provence to California and beyond. For us, it's not a matter of catching up, but rather sharing and enjoying what California rosé has to offer."

OREGON & WASHINGTON

Whatever their base grapes, rosés from the Pacific Northwest reflect their cooler-climate origins. Like California's Pahlmeyers, Oregon's Luisa Ponzi relies solely on Pinot Noir to make her Ponzi Willamette Valley rosé the result is a deeper color and a more savory quality.

In Washington, the winemaking partnership of Charles Smith and Charles Bieler makes a rosé under the joint label Charles & Charles that draws inspiration from Bieler's Provençe roots, with some twists: The Columbia Valley rosé comprises mostly Syrah, followed by Cabernet Sauvignon, Grenache, Mourvèdre, Cinsault and Counoise.


Contents

It is not known when the first wine labeled as a rosé was produced, but it is very likely that many of the earliest red wines made were closer in appearance to today's rosés than they would be to modern red wines. This is because many of the winemaking techniques used to make today's darker, more tannic red wines (such as extended maceration and harder pressing) were not widely practiced in ancient winemaking. Both red and white wine grapes were often pressed soon after harvest, with very little maceration time, by hand, feet or even sack cloth, creating juice that was only lightly pigmented. [7]

Even after the development of newer, more efficient wine presses, many ancient and early winemakers still preferred making the lighter colored and fruitier style of wines. There was an understanding, as early as the time of the Ancient Greeks and Roman winemakers, that harder pressing and letting the juice "sit" for a period with the skins would make darker, heartier wines, but the resulting wines were often considered too harsh and less desirable. This sentiment lasted well into the Middle Ages, when the pale clarets from Bordeaux were starting to gain the world's attention. To the powerful English market, the most prized clarets were, according to wine historian Hugh Johnson, the vin d'une nuit or "wine of one night", which were pale-rosé colored wines made from juice that was allowed only a single night of skin contact. The darker wine produced from must that had longer skin contact were known as the vin vermeilh (or pinpin to the English) was considered to be of much lesser quality. [7]

Similarly, in the early history of Champagne, the wines produced from this region during the Middle Ages were nothing like the sparkling white wines associated with the region today. Instead they were pale red and even pinkish, with some Champenois winemakers using elderberries to add more red color to the wines as they competed with the wines of Burgundy for the lucrative Flemish wine trade. In the 16th and 17th century, the region achieved some acclaim for their "white" wines made from Pinot noir grapes, but rather than actually being white, these wines were instead a pale "greyish pink" that was reminiscent of a "partridge's eye" and earned the nickname Œil de Perdrix—a style of rosé still being produced in Switzerland. In the late 17th century, the Champenois (aided by the work of Dom Perignon) learned how to better separate the skins from the must and produce truly white wine from red wine grapes. [7]

Even as Champenois moved towards producing sparkling wines, they continued to produce both sparkling and still rosés often by means of blending a small amount of red wine to "color up" an already-made white wine. The depth of color was dependent on the amount red wine added, with the red wine having more influence on the resulting flavor of the wine if added in larger volumes. [1]

After World War II Edit

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. These wines, Mateus and Lancers, would go on to set record sales in Europe and the US and dominate the Portuguese wine industry for most of the 20th century, but their popularity has declined in the recent years of the 21st century. While they still have a presence in the European and US markets, the trend towards traditional, drier rosés, as well as the development of American "blush" wines like White Zinfandel, have cut into their market shares. [1]

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. [8] In 1975, Sutter Home's "White Zinfandel" wine experienced a stuck fermentation, a problem in which the yeast goes dormant, or in some cases dies off before all the sugar is turned to alcohol. [9] Winemaker Bob Trinchero put it aside for two weeks, then upon tasting it he decided to sell this pinker, sweeter wine. [10]

In 1976, wine writer Jerry D. Mead visited Mill Creek Vineyards in Sonoma County, California. [8] Charles Kreck had been one of the first to plant Cabernet Sauvignon vines in California, and offered Mead a wine made from Cabernet that was a pale pink and not yet named. [8] Kreck would not call it "White Cabernet" as it was much darker in color than red grape "white" wines of the time, though not as dark as the rosés he had known. [8] Mead jokingly suggested the name "Cabernet Blush" later that evening, he phoned Kreck to say that he no longer thought the name to be a joke. [11] In 1978 Kreck trademarked the word "Blush". [12] The name caught on as a marketing name for the semi-sweet wines from producers such as Sutter Home and Beringer. Today, Blush wine appears on wine lists more often as a category, rather than a specific wine. In 2010 Mill Creek produced a rosé wine for the first time in years, although Jeremy Kreck (Charles' grandson and current winemaker) chose not to use the Blush name. [13]

Although "blush" originally referred to a color (pale pink), it now tends to indicate a relatively sweet pink wine, typically with 2.5% residual sugar [14] in North America, dry pink wines are usually marketed as rosé but sometimes as blush. In Europe, almost all pink wines are referred to as rosé regardless of sugar levels, even semi-sweet ones from California. As the term rosé regained popularity in the US market, shares of wine labeled "blush" declined from 22% of all wines consumed in the US in 1997 to 15% in 2003. [1]

In the United States, a record 2005 California crop has resulted in an increased production and proliferation of varietals used for rosés, as winemakers chose to make rosé rather than leave their reds unsold. [15]

Rosé became a viral drink in 2015, with men who drink rosé being referred to as brosé. [16] [17] In summer 2016, a slushy variation, frosé, was developed at the Bar Primi in New York. [18]

Rosés can be produced in a variety of ways with the most common method being early pressing of red grape varieties after a very short period, usually 12–24 hours, of skin-contact (maceration). During maceration, phenolics such as the anthocyanins and tannins that contribute to color as well as many flavor components are leached from the skins, seeds and any stems left in contact with the must. In addition to adding color and flavor, these phenolics also serve as antioxidants, protecting the wine from degradation of oxygen exposure. While red wines will often have maceration last several days to even several weeks, the very limited maceration of rosés means that these wines will have less stable color, potential flavor components and oxygen protection. This contributes to wines with shorter shelf-life that are meant to be consumed soon after release. [4]

Saignée Edit

The saignée (French: [sɛɲe] French for "bleed") method is the practice of removing ("bleeding off") some of the juice from the must in order to more deeply concentrate the phenolics, color and flavor the red wine. It has a long history of use in the French wine regions of Bordeaux and Burgundy but wasn't always used for rosé production. [1] For some red winemakers, the juice bleed off is simply poured down the drain or used as "topping wine" to fill the ullage (the headspace of barrels and tanks) during storage. Its use in rosé production is sometimes considered an afterthought, as a way to increase cash-flow by producing a second wine to a primary red wine that can be released much sooner and available to market. While many wineries have been able to produce critically acclaimed rosé using the saignée method, its use has provoked criticism from wine personalities such as François Millo, president of the Provence Wine Council (CIVP) who claim that saignée method rosés are “not true rosés" because the bleeding process (which is not pressed with the must) is more of an afterthought. [19]

Vin gris Edit

Unlike the maceration method which gives some, albeit very brief, time for the juice to be in contact with the skins vin gris are wines made from the immediate pressing of red skin grapes without any maceration time. Despite the name vin gris, the resulting juice is actually not grey but rather a very pale pink that is usually much lighter than traditionally made rosés using the limited maceration and saignée methods. Under French wine laws, wines labelled gris de gris must only be made from lightly tinted grape varieties such as Cinsault, Gamay and Grenache gris. The style is a specialty of the Lorraine Appellation d'Origine Contrôlée (AOC) Côtes de Toul made from Gamay and in Morocco where the orange-pink wine is made from a blend of Cinsault, Grenache and Cabernet Sauvignon. [1]

Decolorization Edit

Another method of producing rosé is to severely decolorize a red wine using absorbent charcoal such as activated carbon. This purer form of charcoal obtained by the dry distillation of carbon compounds (such as wood or peat) has a high ratio of surface area to weight that absorbs color compounds as well as other phenolics and colloids in a wine. While it can be used to decolorize a wine, often much more than just color is stripped from the wine which makes this method very rarely used in the production of quality rosés. [1]

With the exception of very few varieties, known as teinturiers, most wine grapes produce clear or colorless juice. This includes such well known red wine grape varieties such as Cabernet Sauvignon and Pinot noir. The color in red wine comes from phenolics in the skin called anthocyanins that react with other components in wine (such as tannins, acetaldehyde and pyruvic acid) to form polymeric pigments. The anthocyanins are extracted from the skin during the process of maceration which can last from a few hours in the case of some rosés (which usually only have 20–50 mg/l of anthocyanins) to several days in the case of most red wines (which often have in excess of 250 mg/l of anthocyanins). [1] [4]

Anthocyanins have the ability to change into three different forms—colorless, red and blue—depending on the pH/acidity levels of the solution they are in. At wine pH (typically 2.9-4.0), most of the grape anythocyanins are in the colorless form unless they have reacted with tannins or other molecules (such as tannins also extracted from the skin as well as grape seeds, stems and from oak wine barrels) to form a stabilized pigment. So producers wishing to make rosé work to not only limit the amount of anthocyanins extracted into the wine but also limit the wine's exposure to tannins (either by less maceration time, gentle pressing of the grapes or using only stainless tanks instead of oak) as well as protective anti-oxidative winemaking techniques that limit the development of acetaldehyde and other browning pigments that could add color to the wine. [1]

According to Conseil Interprofessionnel des Vins de Provence [20] in France, rosés in Provence display one of the different colors below:

Many studies have shown that the color of wine influences consumers' perceptions about the wine. [4] [21] [22] While these studies have shown that consumers tend to prefer on visual inspection the darker rosés, in blind taste tests where color could not be visually discerned (such as using black wine glasses), often consumers preferred the lighter-colored rosés. [4]

For these reasons, many rosé winemakers are mindful of the color quality of their rosé and make winemaking decisions based on this factor. This includes the extent of maceration, whether or not to do a saignee from a darker red wine and even to do a color adjustment by blending in some finished red wine in order to reach the desired color. [4]

The aromas and flavor of rosés are primarily influenced by the particular grape varieties used to produce the wine, but the method of production also plays an important part. The light, fruity character of many rosés come from volatile thiols that are found as flavor precursors in the grape skins. The most prominent of these are 3-mercaptohexanol-1-ol and 3-mercaptohenyl acetate. These are extracted from the grape skins during maceration but are less likely to be extracted at temperatures below 20 °C (68 °F). As a result, producers doing a "cold soak" maceration (with much lower temperature) to limit microbial and oxidative activity may extract less of these compounds. During fermentation, other flavor components such as the esters phenethyl acetate and isoamyl acetate also form and contribute to a wine's aromas. [4]

The stability of these aromas is very dependent on the amount of anthocyanins and other phenolics that protect these compounds from oxidation. One of the reasons why rosés have a very limited shelf-life is because of their low phenolic levels due to the very limited skin contact and extraction time. Within a year of production, the level of 3-mercaptohexanol-1-ol in the wine has usually dropped to half its fermentation level, with the presence of 3-mercaptohenyl acetate undetectable in most wines. [4] This is why most wine experts recommend that rosés be consumed as soon after release as possible. [23]

Many of the earliest red wines produced in such notable wine regions as Bordeaux, Burgundy and Champagne were "rosé-style" wines made from juice that had only brief periods of skin contact during winemaking. [7] But even as the trend in these regions evolved towards more modern ideas of "red wines", rosés still hold a prominent place in many of France's major wine regions. [24] Today rosé is produced throughout France from the cooler climate rosé Champagnes and Loire Valley wines to the warm Mediterranean influence climates of Provence and the southern Rhone Valley. [23]

Provence Edit

Rosés account for vast majority of Provence's wine production, ranging from half to almost two thirds of all the wine produced in the region [25] The rosés of Provence are often known for their food and wine pairing matches with the local Mediterranean cuisine of the region, particularly the garlicky aioli sauces and tangy bouillabaisse stews that are the hallmark of Provençal cuisine. [23]

The large Cotes de Provence AOC includes 85 communes between the towns of Nice and Marseille and is responsible for nearly 75% of all Provençal wine with rosés alone accounting for 80% of that total. Grenache is the dominant grape of the region, comprising at least 60% of the blend with Syrah, Cinsault, Mourvedre, Tibouren, Carignan and Cabernet Sauvignon playing supporting roles. [25]

The Coteaux d'Aix-en-Provence AOC is the second largest AOC in Provence, covering 50 communes in the west and northwestern part of the region. Here rosé accounts for around 35% of the AOC's production with Grenache, Cinsault and Mourvedre being the dominant varieties and Counoise, Carignan, Syrah and Cabernet Sauvignon rounding out the blends. [25]

Located in the hilly central region of Provence, rosés account for almost two-thirds of the production in the Coteaux Varois AOC. Here the wines are blends of Grenache, Syrah and Mourvedre accounting for at least 80% of the wine with Cinsault, Cabernet Sauvignon and Carignan permitted to fill in the remainder. [25]

The Bandol AOC in southwest Provence is dominated by the late-ripening Mourvedre grape which produces well in the limestone, silicon rich stony soils of the region. While the AOC produces mostly red wines, at least 33% of its yearly production is made up of rosé wines with Grenache, Cinsault, Syrah and Carignan playing supporting roles to Mourvedre. [25]

Around the city of Nice in southeast Provence is Bellet AOC where the hot summers is tempered by the cooling sea coast breeze off the Mediterranean. Here rosé is made in roughly equal proportions with the red wines made from Braquet, Folle Noire, Grenache and Cinsault. [25]

Tavel Edit

While most of the southern Rhône Valley is dominated by red wines, rosé is the only permitted wine style made in the Tavel AOC with more than half of the AOC production done by the local winemakers' co-operative. [24] According to wine expert Karen MacNeil, the Tavel is "southern France's self-styled capital of rosé". This is due, in part, to its long history of rosé production and its proximity to the tourist-rich regions of southern France where, like Provençal rosé, Tavel is often served at beach-side cafes overlooking the Mediterranean. [23]

Located 10 miles southwest of the Châteauneuf-du-Pape AOC, just across the Rhône River, the AOC has more than 950 ha (2347 acres) planted. [2] The wines of Tavel are dominated by the southern wine grape Grenache which makes up to 60% of the blend. [23] Under AOC laws the remaining blend must be at least 15% Cinsault with the remainder of the wine permitted to include Carignan, Syrah, Bourboulenc, Calitor, Mourvedre and Picpoul. [24]

While Tavel rosé can be made using the saignee and skin-contact method, the tradition in the region is to do a type of co-ferment with both red and white grapes that combines elements of both methods. The grapes are loaded, whole clusters, into a tank all together where under the gravity of their own weight the grapes are gently pressed and the juice trickles down to the bottom. There the juice receives its period of brief skin contact with the crushed red skins on the bottom before the lightly colored free-run juice is then drained off, like a saignee, and the wine then fermented as normal. This method produces what Karen MacNeil describes as "rugged wines with robust, spicy berry flavor." [23]

Other Rhône rosés Edit

Outside of Tavel, rosés are produced in some significant quantities in the Gigondas AOC on the eastern side of the Rhône valley. Here at least 15% of the wine must be made from Syrah and Mourvedre with Grenache permitted to make up to 80% of the blend and Cinsault and Carignan playing minor roles. Next door to the south in the Vacqueyras AOC rosés only account for around 4% of the yearly production using the same grapes as Gigondas. [25]

Across the river from Châteauneuf-du-Pape just north of Tavel is the Lirac AOC which, like it southern neighbor, has a long history of exporting dry rosé wines to the United States and United Kingdom. While often overshadowed by neighboring Tavel, some critics, such as wine expert Oz Clarke, describe them as having noticeable strawberry notes and being "breezier, more refreshing" than its more prominent neighbor. [2] However, rosés usually account for less than a fifth of this region's yearly production. [25] Here in the sandy soil on the banks of the Rhône, Grenache makes up to 40% of the blend with Cinsault, Mourvedre, Syrah and Carignan making up the remainder. [24]

Loire Edit

Rosé making has a long history in the Loire valley, particularly in the Anjou wine region around the town of Angers where two AOCs, Rosé d'Anjou and Cabernet d'Anjou exist. The former, made from the Groslot (Grolleau) grapes that are often harvested to very high yields around 50 hl/ha, tends to be lighter and often sweet. The latter, made from Cabernet Franc and Cabernet Sauvignon, is often drier (though some styles can be sweet), with grapes that are limited to smaller harvests of no more than 40 hl/ha. Cabernet d'Anjou are usually noted for their high acidity levels that give these rosé the rather unusual capability of being able to age for a decade or more. [1]

For most of the 20th century, the sweeter Rosé d'Anjou was the most prominent Rosé but even as the trend of consumers moving to more drier versions of rosé, the AOC still produces an estimated 18 million bottles of wine a year. [2] In addition to Groslot, Gamay and Malbec are also permitted varieties in the wine. [25]

A larger Rosé de Loire appellation exist that includes wines made from Anjou, Saumur and Touraine. Cabernet grapes must account for at least 30% of the blend with Groslot, Pineau d'Aunis, Pinot noir and Gamay permitted to fill out the rest of the blend. According to wine expert Jancis Robinson, the wines are always dry with a quality level that falls somewhere between Rosé d'Anjou and Cabernet d'Anjou. [1] Wine expert Karen MacNeil describes well made examples of Rosé de Loire as being fruity with light cherry flavors and moderate acidity. [23]

Champagne Edit

Rosé Champagnes account for between 3-5% of Champagne's yearly production. [23] These Champagnes are distinct from Blanc de noirs (white of blacks or white from black grapes) in that rosé Champagnes are often noticeably and intentionally colored, with hues that span from "baby pink" to copper salmon, while Blanc de noirs are white wines with only sometimes the palest of coloring that could range from a "white-grey" to a light salmon. This color traditionally comes from the very brief skin contact of the black grapes (Pinot noir and Pinot Meunier) during pressing that the Champagne producer decides not to remove by any decolorizing techniques. [26] However, many modern rosé Champagnes are produced as regular Champagnes but are later "colored up" by adding red Pinot noir wines to the finished wine. According to wine expert Karen MacNeil, some Champagne producers believe this second method adds more richness and age-ability to the wine. [23]

In the Aube department, a separate AOC for still rosé produced around the commune of Riceys was established for rosé produced by the saignee method from exclusively Pinot noir. Produced only during the warmest, ripest vintages of Champagne (with often less than 7500 bottles made on average), Rosé des Riceys can be difficult to find. [2] According to wine expert Jancis Robinson, Rosé des Riceys can be some of France's "most serious rosés" [1] while fellow wine expert Oz Clarke describes them as "oddball" wines that come across as full-bodied and nutty with a golden pink color. [2]

Other French regions Edit

In Languedoc-Roussillon, the largest producer of rosé wine in France, [27] rosés are made in many ways and from most common rosé wine grape varieties. This is due to the large use of the PGI appellation system.

In the Jura wine region, the Arbois AOC makes very pale, pink red wines that are often mistaken for rosés from Pinot noir and the local Poulsard and Trousseau varieties. But the region also makes even paler actual rosés from the same grape varieties that are pressed after only a few hours of skin contact. [24] [25]

In Beaujolais rosés are made from the Gamay grape using the same carbonic maceration techniques as the red wines except that the free-run juice that is released by the weight of the whole berry grapes in the tank is periodically drained off throughout the process to avoid extracting too much color and phenolics. [4] [24]

In Bordeaux, rosé production is permitted in most AOC using the same varieties as the region's well known reds—Cabernet Sauvignon, Merlot, Cabernet franc, Malbec, Petit Verdot and Carmenere. [24]

Italy Edit

Like France, rosés are made throughout Italy with the style and grape varieties used changing depending on the region and local climate. The long history of Italian rosés, particularly in the warm southern part of the country, stem from difficulties in the early days of winemaking to make dark, fully colored dry red wines without temperature controlled fermentation vessels. As the must macerated with the skins, the intense heat of the process would often kill the yeast resulting in a stuck fermentation and residual sugar in the remaining wine. Eventually Italian winemakers realized that if they pressed the wines early in the process, remaining the skins, they could complete the fermentation albeit with a lightly colored wine. [28]

The Italians have several terms for rosé style wines beginning with the term rosato that is a permitted wine style in several Denominazione di origine controllata. These wine tend to be very pale in color with slightly dark wines (but not dark enough to be considered a rosso or red wine) being labeled as Chiaretto. Ramato, a specialty in the Veneto, are copper-colored rosés made from pink-skinned Pinot grigio grape that are allowed a period of extended maceration. [29] The term Cerasuolo (meaning "cherry red") describes a vividly colored rosé and is seen frequently in the Abruzzo region where rosé made in the Montepulciano d'Abruzzo region from deeply pigmented Montepulciano grape are given a special designation within the DOC. [28]

Today, Italian rosés are most often made by the short maceration method though some regions do have a tradition of blending red and white wine grapes together to make a lightly colored wine. [28] According to wine expert Oz Clarke, northeast Italy (which includes the Veneto wine, Friuli-Venezia Giulia and Trentino-Alto Adige/Südtirol (wine)), tends to make "delicate rosés" while warmer southern Italy (which includes Calabria, Apulia and Sicily) makes fuller bodied and "fairly gutsy dry rosés". [2]

In the Valle d'Aosta DOC, locals refer to the indigenous grape Premetta as a rosato naturale due to the extremely thin and lightly pigmented skins of the variety that even with extended maceration can only produce a very pale rosé wine. According to wine experts Joe Bastianich and David Lynch, Valle d'Aosta Premetta rosés are very fruity with strawberry aromas and spicy cinnamon notes. [28]

Occhio di Pernice Edit

In Tuscany, there is a tradition of producing a sweet rosato version of Vin Santo. Usually made with white grapes, such as Trebbiano, these dessert wines are made from the red Sangiovese grape and are called Occhio di Pernice (meaning "eye of the partridge". While traditionally produced in the Chianti DOC region, these wines are produced throughout Tuscany including the Carmignano DOC (the Carmignano DOCG is used for red wines only), Montecarlo DOC, Cortona DOC, Bolgheri and Elba DOCs. [29]

Germany, Austria, Switzerland Edit

In Germany, several regions are noted for their distinct style of rosé (German rosewein or roseewein). Several terms are used to denote these different styles depending on how the wine was made, from what grapes and in what region. The term Weißherbst is a type of German rosé made from a single variety of grape with that particular variety needing to be denoted on the wine label. [30] Rotling refers to a rosé that is either made from multiple grape varieties that can either be all red wine varieties or a mixture of white and red grape varieties. This designation is required on all Tafelwein (table wine), Landwein ("country wine" similar to the French vin de pays) and Qualitätswein bestimmter Anbaugebiete (QbA) level but its presence on the label is optional for Prädikatswein (the highest classification of German wine). [31]

In the Baden region, Badisch Rotgold is a specialty rosé made from Spätburgunder (Pinot noir) and Ruländer (Pinot gris). Under German wine law the wine must be made to at least QbA level (meaning the grapes must be harvested with a ripeness level of at least 51°Oe to 72°Oe. [31] A specialty of the Rems Valley in nearby Württemberg region is a style of wine known as Schillerwein. Produced in the area for over 300 years, Schillerwein is made from pressing and co-fermenting red and white grape varieties together. While not always a rosé, the color of Schillerwein range from dark red to pale pink depending on the grape varieties and percentage of each used in the blend. [32]

In Austria, Styria is known for a particular type of rosé called Schilcher that is made from the indigenous Blauer Wildbacher grape that is rarely grown outside of western Styria. The wine is noted for it fruity flavor and high levels of acidity. [23]

In the eastern regions of Switzerland, near the German and Austria borders, a special style of rosé known as Süssdruck is produced using only the free-run juice of Pinot noir. [31]

Spanish rosado Edit

In Spain, rosés are known as rosado and are produced throughout the country with the Navarra DO, north of Rioja being the most noted region. Even today, more than half of Navarra's wine production is dedicated to rosados made primarily from the Garnacha (Grenache) grape. Other varieties that can be used for rosados in Navarra include Graciano, Tempranillo, Cabernet Sauvignon, Merlot and Carignan. [33]

In the Alicante and Jumilla DOs the winemakers made their red wines and rosados using a method that is almost the reverse of the saignee method (where rosé juice is bled off the red wine). This method, known as the doble pasta (meaning "double paste") takes the skins from the early pressed rosé wine and adds them to the red wine (similar to the Italian ripasso method). The rosados are made like normal with a light, fruity style while the red wines made with the extra skins are darker in color and more deeply concentrated. [33]

Portugal Edit

In 1942, a winemaker from Vinho Verde, Fernando van Zeller Guedes, was inspired by the sales success that the lightly sparkling wine from his home region was having in Portugal and Brazil. He decided to try making a more fully sparkling rosé that was sweetened to appeal to the mass European and North American markets. At the end of World War II, production of Guedes' wine, Mateus, named after the Mateus Palace that towers over the Douro river in the Vila Real Municipality, was in full operation with sales steadily climbing. By the 1980s, both the red and sparkling white versions of Mateus accounted for over 40% of the entire Portuguese wine industry, with worldwide sales of 3.25 million cases. However, sales of Mateus eventually started to decline, and though it still being produced, with Mateus introducing a Tempranillo sparkling rosé in 2005, it is not quite the dominating force in the market that it once was. [1]

The history of Lancers, the other, notable Portuguese sparkling rosé that rose up after World War II, is quite similar to Mateus. The winemaking family of José Maria da Fonseca in the Setúbal DOC, one of the oldest Portuguese wine producers, received word from a distributor in New York City about American servicemen returning from Europe having a taste for many of the new wines they tried on their tours. In 1944, Fonseca released Lancers in a distinctive stone crock. Today, the wine is fully sparkling, using the "continuous method" of fermentation in large stainless steel tanks instead of individual wine bottles. While its rival, Mateus, is mostly still found in Europe, Lancers has remained in the North American market. [1]

White Zinfandels and blushes Edit

While there have been rosés made in the European style throughout the American winemaking history, it wasn't until the end of the 20th century that "pink wines" became a truly significant segment of the American wine market. In what has been described by wine experts such as Jancis Robinson as a "marketing triumph", California winemaker Bob Trinchero of Sutter Home salvaged a stuck fermentation of his 1972 red Zinfandel wine by releasing a paler, sweeter rosé colored wine that he labeled as "White Zinfandel". Though he wasn't the first Californian winemaker to make a rosé version of Zinfandel, he was the first to aggressively market it as a new wine style. Consequently, Sutter Home saw sales of "White Zin" soar from 25,000 cases in 1980 to more than 1.5 million in 1986. The wine became so popular that it actually saved old vine Zinfandel plantings that were in danger of being uprooted and replanted with more "marketable" international varieties, and even encouraged newer plantings. [1]

The term "blush" also originated in the 1970s when wine writer Jerry Mead visited the Sonoma County winery Mill Creek Vineyards and sampled a pale, pinkish wine that the winery made from Cabernet Sauvignon. The winemaker was thinking of calling the wine "White Cabernet" but Mead suggested the term "blush" instead. However, by the 1980s, white wines were still extremely popular among American consumers. Seizing on this interest, makers of sweeter "blush" style rosés began affixing the terms "white" or "blanc" to the varietal name on their wine labels anyway — White Zinfandel, Cabernet Blanc, White Merlot, etc. Throughout the rest of the 20th century, these sweeter blush wines saw tremendous popularity among American consumers but their numbers had started to decline by the turn of the 21st century falling from representing 22% of all the wines consumed in the US market in 1997 to 15% in 2003. [1]

Today, White Zinfandels are considered part of the "blush wine" category of noticeably sweet, pale pink wines that often have very slight carbonation to give the wine a balance of acidity and some "liveliness". Very often winemakers will blend aromatic varieties like Riesling, Gewürztraminer and Muscat to add to the fruity nose of the wine. [1]

Long Island Rosés Edit

Since the early 1990s, Long Island has begun to distinguish itself as a source of rosé, often producing dry rosé wines that model the rosé makers from southern France. [34] The eastern end of Long Island has over 60 vineyards and wineries that produce a range of rosé wines. [35]

Method making use of UHPLC coupled to mass spectrometry exists to take "fingerprints" of rosés on the basis of their phenolic content. [36]


Don’t Call It Rosato

These past few years have seen many misconceptions about rosé fall by the wayside. Wine drinkers finally understand that it’s almost never sweet, and that it comes in a wide spectrum of colors, from a broad range of grape varieties. And enthusiasts are now aware that rosé vinification can be a painstaking process that can result in truly great, ageworthy wines.

But one misconception persists: The idea that rosé is a “new” style of wine.

It isn’t, of course. All over the world, production zones have quietly fostered their own rosé traditions for eons. In Italy, for example, many regions—from the Austrian border to the southern shores of Sicily—have their own long-lived, low-pigment heritages. “We have been drinking rosa here for centuries,” says Raffaele Librandi, manager of his namesake family winery and president of the Cirò and Melissa winery consortium, in Calabria. “We don’t have a tradition of reds made with long macerations. Rosa for us is our everyday wine—all year long.”

The term “rosa,” according to the style’s proponents, describes a quality Italian wine that is pink by intention, not as an afterthought. As one winery owner explained it to me: “Rosato is a color. Rosa is a style of wine. Italians have a long history of rosa.”

And yet, Italians were largely ignorant of this vinous history until recently. “In Italy we have a problem with rosé wines. Italians don’t know rosé. They don’t drink rosé. In France, 35 percent of the wine drunk is rosé,” says Angelo Peretti, a journalist and wine consultant.

To address the lack of knowledge, Peretti cofounded a new organization, the Istituto del Vino Rosa Autoctono Italiano. The members of the Istituto, who call their movement Rosautoctono, are wine regions with long histories of quality-oriented rosa production. For example, Chiaretto—meaning “light” or “clear”—wines come from the shores of Lago di Garda, where the practice of pressing rather than crushing grapes dates back to the Roman era, when this zone was part of Cisalpine Gaul.

Though a 16th-century agronomist wrote about the region’s signature pale wines, the first printed definition of Chiaretto appears in the 1806 Veronese edition of the dictionary of the Accademia della Crusca. In the late 19th century, a Venetian-born politician, attorney and author named Pompeo Molmenti traveled to Provence to study vinification techniques, returning with a method he called vinificazione a lacrima (or “vinification of tears”) a vino di una notte. That is, after just one night of maceration, he collected the free-run juice from the press and made a pale-pink wine.

The Chiaretti of Lago di Garda are relatively low in alcohol and high in acidity, and thus make a strong counter to the increasingly heady and bromidic rosés of Provence. These aren’t beach-blanket quaffers. They are food wines, meant to be enjoyed alongside fresh-caught fish from the lake, or pasta con le sarde.

The growers here are dead-serious about their pink-wine production, from the vineyard to the cellar. “You must dedicate the vineyard and the vinification to rosé. In Tuscany, wineries are producing rosé as a second wine. As a saignée, a salasso,” says Alessandro Luzzago, co-owner of Le Chiusure and president of the Valtènesi (Lombardian Chiaretto) consortium, in reference to the practice of bleeding off and bottling pink wine so as to make a more-concentrated red from the same tank. “They are harvesting very late, for the red. So the rose is flat and a little dead in the mouth, and heavy with alcohol,” he says with evident disgust. “In Valtenesi, rose is our first wine.”

Another key point in the Rosautoctono rubric is the use of indigenous or autochthonous—autoctono—cultivars. No Super Tuscan Bordeaux blends, thank you very much. (On the shores of Lago di Garda, the varieties used to make Chiaretto are either corvina Veronese or groppello, depending upon whether you’re on the Veneto side or the Lombardy side.)

This earnest movement flies in the face of the rosé market of the past decade, which saw exponential growth thanks to its aura of yacht-chic joie de vivre more than any noticeable commitment to winemaking quality or sense of place. Dreamed up by marketing teams and sold on the basis of the graphic-design work that went into the packaging, Big Rosé is produced via cost-cutting techniques such as a single harvest date for red and pink wine, its juice collected via saignée or even spillage off the sorting line. Its fruity characteristics are plumped up by carefully selected commercial yeasts, and it is vinified en masse in tank farms, then subjected to multiple clarification techniques to strip its natural color. The result is a beverage that has driven home the consumer notion that all rosés taste more or less the same.

Times have changed, of course. Gone is the pool party with the free-flowing pink wine that was just a backdrop to the entertainment. The summer of 2020 is the summer of sitting at home alone with a bottle of refreshing, inexpensive wine, googling its backstory. And Rosautoctono wines—generally priced more affordably than their French counterparts—have backstories in spades. Rosautoctono may have begun as an Italy-centric campaign, but its ruminative message is primed to reach a wider audience in this moment.

In other words, we’re ready for the wide range of hues offered by Italy’s rosas, including brooding, hearty, nearly-red wines that are the result of a leisurely maceration and a long tradition. These wines “have more savory notes, more depth of flavor,” remarks Alissa Wilmina Diaz, wine director at Centrolina and Piccolina in Washington, D.C. “These are wines that really beautifully match the food.”

The members of the Rosautoctono group include Cerasuolo d’Abruzzo, the translucent fire-engine red wine from the Montepulciano grape that locals have been pairing with heirloom tomatoes since before anyone can remember. (This category includes one exception to my above statement about the affordability of these wines. The rare Cerasuolo from cult producer Valentini—where ancient Greek texts are used as farming manuals—is priced at $100 and up, if you can find it.)

Rosautoctono, too, includes rosas that are like liquid roasted red peppers, from the Salice Salentino and Castel del Monte DOPs in Puglia, the watermelon-hued Cirò of Calabria and the aforementioned pale, brisk and lively Chiaretti from the Bardolino and Valtènesi DOPs in Veneto and Lombardy. Each of these regions has its own long, colorful tradition of rosa production.

But given the vast number of indigenous grapes in Italy, there’s no reason to believe that the Rosautoctono movement will be limited to those six appellations for long. From the Valle d’Aosta to Campania, every region has its own quirky native grapes, and, frequently, its own corresponding rosas. The whole classification of wines has been under our noses all this time—for millennia, even—and it’s finally getting its due.

Rosa is its own category,” notes Rocco Scordella, the Italian-born chef and owner of Vina Enoteca and Tootsie’s in Palo Alto, California, and a proponent of Italy’s indigenous rosas. “It’s not just a pink wine.”


Old World

Provence

Provence reigns supreme in the world of rosé. Here, the rosé is pale pink in hue and a summer staple. Typically made from Grenache, Cinsault and Mourvèdre, these rosés are known for their crisp acidity and delicate fruit flavors of fresh strawberries and watermelon.

Château d’Esclans 2016 Garrus Rosé (Côtes de Provence) $100, 93 points. This wine, which continues to stretch the bounds of Provence rosé, is rich and impressively packed with ripe fruits and spice from wood aging. It should be taken seriously both for its complexity and for its potential to age. Drink now–2020. —Roger Voss

Gassier 2017 Château Gassier Cuvée 946 Rosé (Côtes de Provence Sainte-Victoire) $50, 93 points. This is a rich, impressive cuvée, named after the cross perched above the vineyards at a height of 3,000 feet. It is packed with ripe strawberry fruits as well as a full and rounded character. The red fruits are balanced by a crisp edge that will allow it to age for several months. Drink this wine now, or wait until late 2018. —R.V.

Château Miraval 2017 Rosé (Côtes de Provence) $33, 91 points. Still owned jointly by Brad Pitt and Angelina Jolie, this beautiful estate has produced a rich, full wine. Made for the owners by the Perrin family of Château de Beaucastel in the Rhône Valley, this wine exhibits great sophistication, with rich caramel and strawberry fruit and spice. Drink now. —R.V.

Rhône

The Rhône valley has mastered darker-hued rosés that have fruit-forward, yet spicy and herbaceous notes. While these bottlings are produced throughout the region, they’re mostly made in Tavel and mostly made with classic Rhône Valley grapes, including Grenache, Cinsault, Syrah and Mourvèdre.

Château de Nages 2017 Vieilles Vignes Rosé (Costières de Nîmes) $16, 90 points. This lip-smacking, vivacious dry rosé juxtaposes pert yellow peach, apricot and raspberry flavors against swathes of dried herb and violet. While voluptuous in body and texture, it’s fresh and thirst quenching, too. The finish lingers freshly, accented by lavender and thyme. Drink now–2020. —Anna Lee C. Iijima

Domaine des Carteresses 2017 Tavel $16, 90 points. Invigorating fresh blackberry and raspberry notes persist from nose to finish in this dry, full-bodied rosé. It’s not as densely concentrated as other Tavel wines but is refreshingly spry and mineral. Subtle hints of garrigue and violet linger on the finish. Drink now–2020. —A.I.

Portugal

Portugal is no stranger to summer sippers. Just look to the popular spritzy and citrusy whites of Vinho Verde. Refreshing rosés, however, can be found throughout the country’s wine regions. These wines have plenty of crisp, saline-laced acidity and red currant flavors.

Fiuza 2017 Fiuza Cabernet Sauvignon-Touriga Nacional Rosé (Tejo) $15, 87 points. Two structured grapes inevitably give even a rosé with some tannins. That puts this ripe wine firmly in the food rosé category. Ripe and with plenty of weight, it is ready to drink. —Roger Voss

Quinta da Lagoalva de Cima 2017 Lagoalva Rosé (Tejo) $15, 86 points. This bright, crisp and fruity blend of Touriga Nacional and Syrah is light, perfumed with great acidity and an immediately refreshing character. It is ready to drink. —R. V.

Spain

Spanish rosé, referred to as rosado, is made across the country’s many wine-producing regions. The warm climate yields dark-colored wines made from grapes like Garnacha and Tempranillo, as well as international varieties like Cabernet Sauvignon and Merlot. It’s not uncommon to blend in white grapes, such as Viura. Rosés from here typically display rich notes of ripe red berries, tropical fruits and the racing acidity.

Príncipe de Viana 2017 Cabernet Sauvignon Rosé (Navarra) $15, 87 points. This orange-red tinted Cabernet opens with spice notes and the scent of apple skins. A wide yet balanced palate is ultimately basic, while this tastes of briny red fruits, earthy spices and tomato sauce. On the finish, this holds onto its saucy character, making it a food-friendly rosé. —Michael Schachner

Rio Madre 2017 Garnacha Rosé (Rioja) $11, 86 points. A hot-pink color and punchy aromas of citrus and red fruits make for a bright opening. In its current youthful state, this feels healthy and medium in body. Primary citrus flavors come with a spicy note of cactus prior to a foxy, lightly green finish. Best Buy. —M.S.

Austria

Austria takes advantage of abundant Zweigelt to produce precise and pristine rosés that are often undervalued. Pinot Noir and St. Laurent are also used. These wines offer laser-focused acidity, with intense minerality and fruit flavors that run the gambit from fresh strawberry to ripe plum.

Markus Huber 2017 Zweigelt Rosé (Niederösterreich) $17, 90 points. Fresh strawberry and lemon entice on the nose of this pretty pale-pink rosé. The palate is juicy and vivid with lemon-zest notes which frame the tender strawberry notions. This is lovely, dry and beautifully light: summer refreshment made manifest. —Anne Krebiehl

Umathum 2017 Rosa Rosé (Burgenland) $22, 90 points. A deeper pink signals promising flavors on this vivid rosé wine. There is still a smoky hint of reduction on the nose but the palate has a real backbone of freshness and a phenolic edge that gives more expression to zesty lemon and tender red currant. This is a structured but light rosé that is made for the table. —A.K.

Italy

Italy’s rosatos are produced across the country, from Alto Adige in the north to Etna in the south. The hues of these rosés range from pale pink to vibrant cherry. The most successful and interesting examples are those made from native grapes. In Bardolino Chiaretto, the rosés are made with Corvina Veronese and have savory red fruit flavors and tangy acidity. In central Italy, bold Cerasuolo d’Abruzzo is made from Montepulciano, which is now seeing an uptick in international markets. In the south, the Puglian rosatos of Salice Salentino are made from Negroamaro. And in Castel del Monte, they rely on the grape Bombino Nero, which offers some of the most well-priced offerings.

San Salvatore 1988 2017 Vetere Aglianico Rosato (Paestum) $27, 89 points. Made entirely with organically farmed Aglianico, this juicy vibrant rosato doles out wild red berry, citrus and white-peach flavors. It’s crisp, with bright acidity while a hint of wet stone accents the tangy finish. —Kerin O’Keefe

Tormaresca 2017 Calafuria Negroamaro Rosato (Salento) $15, 88 points. Vibrant in aromas of peach, guava and watermelon, these notes carry to a creamy palate that boasts lively acidity to balance. A crushed mineral note offers further levity on the finish. —Alexander Peartree


Sicily

The largest island in the Mediterranean, Sicily’s wine scene is booming, and rosato production is no exception. Bottlings from both native and international grapes are produced across its landscape, with colors that range from light onion skin to deep pink. They can be fruity or floral, but nearly all showcase a savory salinity.

One of the island’s most exciting winemaking regions is Mount Etna. The area turns out vibrant and intriguing rosatos, thanks to its unique combination of indigenous grapes, soaring vineyard altitudes, volcanic soils and intense sunlight. Those factors are also coupled with cooler, wetter growing conditions in comparison to the rest of Sicily.

Nerello Mascalese is the native grape that serves as the backbone of Etna’s elegant, racy rosatos. It yields crisp stylings when harvested early and vinified like a white wine. Alternately, several hours of skin contact yields more fruit and a deeper color.

In other parts of Sicily, producers make pink offerings from Nero d’Avola as well as a variety of international grapes. Syrah is one that often shows especially well.

“In the Monreale territory, Syrah expresses unique characteristics, thanks to the depth and freshness of the soil,” says Alberto Tasca, CEO of Tasca d’Almerita in Sicily. It owns several estates on the island, like Sallier de La Tour.


HOW TO ORGANIZE YOUR WINE CELLAR

Organizing a wine cellar should be based on how you drink wine. Classically, however, a wine cellar is organized by predominant grape variety or origin. If a wine cellar space is large enough, it might also be further segmented by wine vintage within a varietal or provenance organization.

This is still a good way to line-up wines for those bottles that you are collecting cases for mid-to-long term drinking, gifting or re-selling. However, for wines that will be drunk up in a matter of months, you may as well situate them at the beginning of the cellar or at eye-level in the cellar or at the top of the wine fridge. For age-worthy wines that you might be tempted to pick at but are trying to avoid early on, put them in harder to reach places: very high or low or at the back of the cellar.


Cool as a Rule

How the wine is stored before (and after) it&aposs opened also figures into its future. If you want it to keep, lay that unopened bottle on its side in a cool, dry place, like a cellar or a closet, away from direct sunlight. Sparkling rosés are especially sensitive to heat exposure. What about your kitchen refrigerator? If the rosé has a natural cork, don&apost leave it there for more than a month because it will oxidize more rapidly. Wines with screw caps and synthetic corks aren&apost as susceptible to drying out. 

And if you want to take a page from the wine professionals, McPherson suggests storing it at 55ଏ (and drinking it between 38 and 48ଏ). "Sometimes when it&aposs too cold you can&apost taste the nuances of the wine, but then again, some rosés have no or poor taste, so the colder the better!" she says.


Provence Wine of Distinction, BIO and sparkling wines

Attuned to market trends and changing tastes, the House of Vins Breban has a proud tradition of maintaining close relations with its partners, distributors, retail outlets and restaurants.

“Vins Breban” is noted for offering wines that meet the demands of even the most discriminating palate. Its vineyards cover more than 2,500 hectares.

Whether marketed either under the aegis of Vins Breban or as simply wines of the Provence region, such wines are distributed throughout France and in over 15 countries around the world.

The House of Vins Breban produces and sells a wide range of products, including: sharp and fruity white wines, fresh and appealing roses, and powerful full-bodied reds.

As J.J Bréban, CEO, has said : “These wines are created to bring together family and friends, across generations, to foster an environment that encourages both the young and the young-at-heart to savor moments of togetherness and create fond and lasting memories of the good times.”


Watch the video: Ιστορίες Κελαριού με το Γιώργο και το Δημήτρη Σκούρα στην Κάβα Αμπατζής. (May 2022).