Rosé

Join us on August 26 at 6:15pm for guided tour (by our somme/owner Richard) of our extremely popular Rosé Wines! Featuring groovy wines from across the globe, we’ll start off with a Brut Rosé from Graham Beck, then travel to Spain, Austria, the Highlands of Santa Lucia, Loire Valley. It’s quite a tour we have planned for you all.

Learn the how’s, why’s and everything else you’d like to know about these crisp dry beauties!

Community table, weather permitting / Grazing Platter Included / Space is Limited

All inclusive – $30/per person
(Choose August 26 for the Pick-Up date when you place your order.)

Reserve Your Spot
rosé seminar
August 18, 2020

crisp, clean, floral, fruit forward, and delicious

I have always been a big fan of rosé wine. Almost every red wine producer also makes at least one rosé, if not for release, then definitely for their tasting rooms and  pleasure.

The first wines of any vintage, rosés are all pretty much, crisp, clean, floral, fruit forward, light to medium body and just plain delicious! What they are not is what most American wine drinkers think of when they see pink and that is sweet, cool aide tasting nonsense called blush wines.

Let’s start with how most rosé is made. 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. For the laymen, red wine gets its color, and most of the finishing flavors, from the skins of the grape. (most red wine grapes, in fact all but one, are white “meated”) After the grapes are pressed, the wine rests with the must, (all the skins and grape particles) creating a crust like covering. If you’ve ever read any tasting notes many red wines will state how the wine received daily “punch down” this is the winemaking team pushing and breaking up that crust of skins and grape material to deepen color and flavor intensity.  It is very common to “bleed” the tanks to get more wine to skin contact. That “bleed” becomes rosé.

These are global beverages, not relegated to the fancy elite or not to the vin ordinaire but are found in every nook and cranny and at every price point. The epicenter for rosé is the French wine region Provence which is on the Mediterranean coast. There are a multitude of producers that grow and blend just Rosé, and the styles are varied and worth seeking out.

We are featuring four killer rosés:

Graham Beck Brut Rose, nv, Stellenbosch

Henri Bourgeouis Sancerre Rosé

Pisoni Family “Lucy”

Brunn Blauer Zweigelt Rosé, Austria

Reserve your spot and experience these lush wines for yourself, along with an expanded grazing platter hosted by Me!