With Labor Day fast approaching
This year has flown by like nothing else. As the nights start to cool off a bit and the daytime temperatures creep lower — we can start to bring out the heavier reds to drink around the fire pit. Until we get to the cool down of Fall, I am still sticking with rosé. With such diversity in style and made from Pinot Gris to Cabernet Sauvignon and everything in between, rosé is the perfect way to close out the summer season and transition into Autumn.
2 ways to make rosé
The winemaker has 2 options to make rosé. The color of the wine comes from anthocyanins, a compound that resides in the skins of the of the grapes. This compound is water soluble and color extraction happens pre-fermentation.
- They can gently press the grapes with limited time on the skins, anywhere from minutes to hours, then start the fermentation with just the juice.
- The other option is to start the fermentation with the juice on the skins of the grapes and bleed off some of the juice early in the process. This will result in a wine that is typically deeper in color and slightly more tannic for what you would expect from a rosé. You can also take white grapes, such as Pinot Gris, and make them just as you would make a red wine, leaving the skins of the grapes in with the juice as it ferments.
What I am drinking
Vincent Cellars Pinot Gris Noir from Willamette Valley goes with the 3rd option to make rosé
Vincent Fritzsche takes about a third of the Pinot Gris he harvests and goes down the red wine path. Bright red in color, the wine will really mess with the head of experienced tasters. Showing bing cherry on the nose as well as peach and citrus zest, the wine is very floral and expressive.
On the palate, you would expect to find some tannin based on the color of the wine, but it never comes. Instead, a touch of bitterness tinges the outside of the tongue with tons of mouthwatering acidity.
Banner and feature images courtesy Pixabay.com
Wine image courtesy of Vivino.com
Adam Arlen: “I am passionate about wine because it is history in a bottle.” He is the sommelier for The Peninsula Club in Cornelius, NC. Originally from Allentown, PA, he believes you should always branch out and find new things. His goal is to never stop learning and continuing to grow both personally and professionally. A fun fact about him: “I was a nuclear engineer on a submarine in a previous life.”
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