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“IT'S THE SUMMER OF LOVE FOR DRY ROSÉ STYLE WINE” Since the year 2000, American wine consumer’s interest and consumption of these refreshing summer sippers has been on the rise. I am not talking about the Lancers or Mateus wines of our parent’s generation nor am I referring to the cloyingly sweet White Zinfandel that flooded the market in the 70’s and 80’s. For many of us, these blush style wines were our first introduction to wine. What I’m actually referring to are the DRY (no perceivable residual sugar), sophisticated rosé style wines, now being produced all over the world. It should be noted that I generally prefer a dry rosé, but they can also be interesting when finished with a small amount of residual sweetness, as long as the acidity is high enough, balancing the sweetness in the wine. |
Unlike their predecessors, these new rosé style wines exhibit intense varietal fruit flavor aromas. Most high quality rosés are produced from dark-skinned grapes. After the grapes are crushed, the wine maker chooses how long the juice will remain in contact with the skins. Generally, the longer the period of skin contact, with the juice, the darker and more tannic the finished wine. To make a Rosé style wine, the juice is separated from the skins relatively quickly, within 4-8 hours, resulting in a lighter or rosé style colored wine. Rosés can range in color from pale copper to pink, verging-on-red. Regardless of the hue, rosés that are browning are oxidized and have aged past their prime. These are wines that are meant to be enjoyed young, or within two years of the vintage date (2004 vintage would probably be too old). Some rosés are darker or more full-bodied than others are, but for the most part they should be light and refreshing, no matter the depth of color. |
This new generation of rosé style wine is being made with premium varietal fruit and can range in price from $10-$20. Today you can walk into almost any premium retail wine store, throughout the nation, and find a vast array of these versatile wines. With the warm months upon us, these refreshing food friendly wines go hand in hand with everything the summer season has to offer, including picnics and barbecues. As you know sun and alcohol don’t mix well, so I am proposing for the summer season, when it comes to your wine selection, think PINK! Go for a lighter, fruitier, lower alcohol, and more refreshing dry rosé style wine like the one I tasted recently at Lodi’s Ripken Winery. Their Rosato (2005) made from 100% Sangiovese, the classic grape of Chianti in Italy, has amazing fruit, good acidity and moderate alcohol at 13.6% with a clean finish that calls out for food and another sip!
Happy Tasting!
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Learn about wine with
Wine Instructor with over 20 years experience Graduate - Enology/Viticulture California State University, Fresno Award Wining Winemaker
Wine Columnist for:
Contact Brian Price at:
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One Day Workshops CLASS DESCRIPTION This 2 1/2 hour class will take you on an exciting adventure into the world of wine. Learn about the history of wine, differences in varietal grapes and their growing regions, basics of wine production, health benefits of wine, how to read a wine label, wine buying & storage, essential wine tasting terms, wine tasting etiquette, tasting zones, how to use the U.C. Davis wine aroma wheel, how to taste and enjoy wines like the professionals and much more!! CLASS SCHEDULE
Thursday nights 7:00 - 9:30 pm
REGISTRATION
Call (209) 333-5511 or log on to www.LodiArts.org
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Reservations are required for all students 24 hours prior to the beginning of each class.
Must be age 21+ in order to register
LOCATION
All classes are held in the Cottage Room at:
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