4 minute read
A ROSÉ BY ANY OTHER NAME
A Rosé by any Other Name by Jerry Hammaker Lead photo by Dennis Vinther Photo of pouring wine by Kevin Kelly
“What’s in a name? That which we call a rose. By any other name would smell as sweet.” Romeo and Juliet by William Shakespeare
Rosé wine finds a special home in the Provence region of France, where over 85% of wine production is rosé. There, it is usually made using two methods; skin maceration process and direct press. The maceration process leaves the clear juice from red grapes in contact with the red skins for a limited time. This soaking draws color from the skins. The length of time in skin contact, and therefore the intensity of color, is usually 2 to 20 hours and decided by the winemaker. The direct press method tends to produce a lighter color rosé and is the traditional method for production in Provence. Grapes are slowly pressed to extract a delicate color from the skins into the juice. If you venture into the France section of your local wine shop looking for a rosé, then you will most likely find a bottle from Provence. You may find a variety of shades of pink, but you will always find them fresh and fruity on the palate. Most often, you will think they are somewhat sweet. But, these beautiful and refreshing wines tend to be on the dry side with a fruit forwardness that simply reminds the drinker of something sweet.
Tavel is a region in France that is exclusive to rosé. These aren’t your “foo foo pink” wines, though. Tavel is the wolf in sheep’s clothing of rosé. Usually higher in alcohol and deep, darker pink, Tavel rosé is a great wine pairing with food. Think light, red wine pairings
like pork, salmon, duck, and change it up with a bottle of Tavel. Concentration and structure come from the Saignee or bleeding method of production. Grapes are crushed, just like when making red wine. The skins are allowed to macerate for 8 to 24 hours. Then, some pink juice is bled from the tank to be made into a rosé wine.
There are few better ways to celebrate love than with a bottle of champagne. Traditional champagne can be made as a Cuvee blend (usually) of pinot noir, chardonnay, and Pinot Meunier grapes. Champagne can also be produced as a Blanc de Blancs (white from white) made mainly from chardonnay grapes. Or, it can be a Blanc de Noirs usually made from one or both of the Pinots. But, we are talking about rosé here! Rosé Champagne is traditionally made from a blending process of adding a small amount of red pinot noir to the white Cuvee. This blend is then fermented for a second time inside the bottle, where the bubbles are born. The result is a beautiful pink bubbly, with a bit more structure and grip, that pairs wonderfully with food.
Love isn’t restricted to France, and neither is rosé wine. Portugal produces many types of rosé, but Vinho Verde is a fruity and effervescent pink that is quickly gaining in popularity. Try a Spanish Cava rosé for a less expensive yet delicious sparkling! White Zinfandel is the most famous rosé from California, usually made a bit sweeter than the wines previously mentioned here, and why most people think pink wines are inherently sweet, but drier styles are slowly overtaking even white zin. In short, rosé wine can be made almost anywhere you find red grapes grown.
So, what’s in a name? As you look forward to Valentine’s Day with your own love story, or Galentine’s with a group of friends, pick a bottle of that called a rosé. By any other name, the rosé wine would taste just as sweet (even if it’s dry).
Jerry Hammaker, Owner Certain Aged Ventures www.CertainAged.com Wine Consultant, PR%F Awards
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