Think Pink or Orange or Salmon

Skin Contact Leaving grape juice on the skins a few hours to several day Longer on the skin the more full bodied the wine One Method of making rose is skin contact

Saignée French for bleed Results a more tannic red and a rosé Another method of making rose. When trying to make a more tannic red they will bleed off some of the juice. Less juice to skins results in a more intense red wine. The juice that is bleed off can be bottled to make a rose.

Where it started 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 After WWII, Mateus and Lancers dominated the rosé market for the rest of the 20th century. Sutter Home released a sweet “blush” wine that captured a big part of the market. Originally caused by stuck fermentation.

We will be tasting rosés from: France Provence – Cotes de Provence AOC - Grenache (60% of the blend) with Syrah, Cinsault, Mourvedre, Tibouren, Carignan and Cabernet Sauvignon Coteaux d’Aix-en-Provence - Grenache, Cinsault and Mourvedre dominant with Counoise, Carignan, Syrah and Cabernet Sauvignon Bandol – SW - Mourvedre Tavel – SW Rhone w/ Grenache, Cinsault, Carignan, Syrah, Mourvedre, Picpoul South Africa, Stellenbosch – Cabernet Sauvignon

We will be tasting rosés from: Paso Robles, CA - Zinfandel Virginia – Bordeaux blend Austria – Kremstal – Blauer Zweigelt Italy – Trentino near the Dolomies – Schaiva grape Spain - Tempranillo New Mexico – Pinot Noir

Rosé Characteristics Grenache – ruby red with notes of ripe strawberry, orange, hibiscus with moderately high acidity Tempranillo – pale pink with herbaceous notes of green peppercorn, watermelon, strawberry Syrah – deep ruby color and notes of white pepper, green olive, strawberry, cherry and peach skin; on the funky side Cabernet Sauvignon – deep ruby with green bell pepper, cherry sauce, black currant and pepper spice; heightened acidity

Rosé Characteristics Tavel (Cote du Rhone) – unusually dry, more body and structure; primarily Grenache and Cinsault; salmon pink; high in alcohol, low in acid Provence – pale pink; Grenache, Cinsault, Syrah and Mourvedre; aromas of strawberry, watermelon and rose petal; finish is distinctive salty minerality Mourvedre – pale coral; rounder and fuller bodied; notes of violets, rose petals; on palate, red plums, cherries, dried herbs, smoke and even meat. Pinot Noir – bright acidity and soft, subtle aromas of crabapple, watermelon, raspberries, strawberries and wet stone.

Southern France

Spain

Stellenbosch, So. Africa

Kremstal, Austria

Rose is not just pink. There are several shades from pale peach to currant