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Rosé 101

Bringing clarity to a often confused wine

article by Mat Vaughan , WJC

 

Perhaps not exactly the right topic for the season, but I have had quite a lot of interest in Rosé wines while on Travelling Grape Wine Tours in the Niagara wine region lately. There are many misconceptions about the wine, so I thought I would take this opportunity to set the record straight.

When a wine drinker thinks of a summer drink, normally Rosé comes to mind. Most Rosés are made to be fruity, light and refreshing. They can be enjoyed with food, or consumed on their own. The misunderstanding about Rosé wine relates mostly to their sweetness level.

‘Some' Rosés are made to be sweet, a style used more often in American wines; however this does not mean that all Rosés are sweet. In fact, most of the best Rosé wines are quite dry and come from either France or Spain .

Internationally, dry Rosé wine is preferable to sweet. The perception of ‘sweet' Rosé wine is changing as United States producers are beginning to evaluate the true potential rosé wines have as a fresh, dry wine.

The brief history of Rosé wines

(Compliments of Provence Wines USA )

Provence is the birthplace of the French Rosé. The ancient Greeks brought wines and vines to southern France around 600 BC, when they founded the city of Marseille .

In the time of the Greeks, all wines were generally pale in color – the color of today's rosés. By the time that the Romans reached the area in 125 BC, the rosé wine produced there had a reputation across the Mediterranean for its high quality. But even with the Romans' introduction of red wine, rosé held firm in the area the Romans called Provincia Romana – today's Provence .

After the fall of the Roman Empire , various invaders came and went, each influencing winemaking tradition through grapes brought from their home regions. It wasn't until the Middle Ages, however, that winemaking in Provence saw real growth. This was brought about by rosé wine becoming a revenue source for the local monasteries.

By the 14th century, Rosé became prestigious, the wine of kings and aristocrats. At the end of the 19th century, however, the phylloxera epidemic reached Provence and devastated the region's vineyards, forcing vintners to replant.

The birth of the railroad increased the tourism industry along the Côte d'Azur , and rosé production increased.

In recent years, a new generation of winemakers has begun incorporating modern techniques into the traditional methods of rosé production, improving the wine's character and quality. After having been largely ignored outside of France for decades, rosé – perhaps Provence 's best-kept secret – is being rediscovered worldwide as a modern, versatile wine that complements today's lifestyles.

Today the best and truest rosés still come from Provence , the Rosé center of the world.

Ontario is gaining some ground in this wine style. I have tried some nice Rosés made from Gamay Noir, Pinot Noir, and Cab Franc. Kacaba Vineyards often even uses combinations of Cabernet Sauvignon and Syrah in their Rosés. From my experience, some of the best Rosés in Ontario have been made with a combination of grape varieties.

 

Making Rosé 101


Rosé wine is made one of three ways:

Method #1

The first method involves crushing red-skinned grapes that remain in contact with the juice for a brief period of time. The grape skins are then separated from the juice and discarded when the grapes are pressed, instead of allowing them to ferment together as with red wine making. In essence, the longer the skins are left in contact with the juice, the greater the intensity of color the final wine will have.

Method #2

The second method, known as bleeding the grapes, is used to impart slightly more tannin and color to a Rosé wine by removing some pink juice from red wine vats at an early stage. This removed juice is then fermented separately, producing Rosé as a by-product of the red wine. Bleeding is the method used to produce the once very popular California White Zinfandel. (Not to be confused for Zinfandel).

Method #3

The third method, and less favorable method, is by mixing red wine with white wine to achieve the pink color. This method is discouraged in most wine growing regions and is even falling out of use in Champagne , where it was once a reputable process.

 

Where can I get some?

As I mentioned at the beginning of this article, now is not exactly the best time to explore the world of Rosé wines in Ontario , as the Liquor Control Board of Ontario (LCBO) limits the number and variety of Rosé wines it sells during the fall and winter seasons. That being said, there is still some selection of some nice examples available to Ontario residents. I have listed some of these examples below.

4/5 Stars

Mission Hill ‘Five Vineyards' Rosé 2010
VQA Okanagan Valley $15.95 12.5% alcohol
Pale-salmon pink, this lively rosé has delightful aromas of red berry fruit and fresh citrus. Dry, light-medium bodied, the cherry/berry and zippy citrus flavours replay with blueberry coming through on the mid palate. Tasty and bright, it offers a lasting fresh fruity finish. Enjoy with a grilled chicken and mushroom salad. (Susan Desjardins) evaluated by www.winecurrent.com

Niche Wine Company Rosé 2010
This Rosé has a beautiful watermelon pink color with hints of strawberry on the nose. The acidity is bright and balanced. Flavors of raspberry and watermelon along with its clean and dry finish make this wine a perfect patio sipper. This Rosé pairs well with another bottle of Rosé and an afternoon nap. 4 star evaluted by Wines of Canada

Malivoire Ladybug Ros é 2009 VQA Niagara Peninsula ($15.95)
A blend of mostly Cabernet Franc with some Gamay and Pinot Noir. Delicious and refreshing with bright fruit flavours. evaluted by sommelier scribbler.

Southbrook Vineyards Cabernet Ros é 2009 VQA Niagara-on-the-Lake ($18.95)
A blend of mostly Cabernet Franc with Merlot and Cabernet Sauvignon. This is a certified organic and biodynamic wine that even the Martha Stewart Radio Blog recommends! evaluted by sommelier scribbler

Sparkling Rosé : For something even more special, try a sparkling rosé.

13 th Street Cuvee 13 Ros é NV ($24.95 at the winery and online) .Ontario
A blend of Pinot Noir and Chardonnay made using the traditional method. 13 th Street is one of the leaders of quality sparkling wine in Ontario. Buy any of their sparkling wines and you won't be disappointed. evaluted by sommelier scribbler

Hillebrand Trius Brut Rose ($29.95 at the winery ). Ontario
A blend of Chardonnay, Pinot Noir, and a little Pinot Meunier, made using the traditional method. If you're at Hillebrand, be sure to take a tour of their incredible sparkling wine cellar. evaluted by sommelier scribbler

Lacadie Winery Nova Scotia Traditional Method Sparkling Rose
Aged for 12 months on its yeast lees using traditional champagne methods. Displays fine bubbles form natural fermentation in this bottle and ripe fruit aromas of cherry and cranberry from gentle hand picked and whole cluster pressed Foch and Leon Millot

 

Until next time, Cheers!
Mat Vaughan , WJC (Wine Judges of Canada )
Travelling Grape Wine Tours

 

 

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