Rosé wine is made from red grapes and grape skins fermented with the juice for only a brief time at cool temperatures, between 13C & 14C , which gives it an aromatic lift and finesse. Then the pink-tinted juice is drained, or bled off from the skins according to taste and market desire resulting in colour ranges from pale pink to a deeper shade of salmon. The most famous rosé wines are from Provence the celebrated Cote de Provence now quaffed all year round. There are other important regions of rosé production such as Tavel in the Rhone Valley, Rosé d’Anjou from the Loire valley, rosés from Rioja and other parts of Spain. Italy makes an abundance of rosé from most regions and blush from California as it is called in the States.
JULY 2017 WINE DISCOVERY
AUGUST 2018 WINE DISCOVERY