Sunday, February 17, 2013
48/365: The Perfect Rosé
In our winemaking attempts, we had some early beginners luck with Rosé. We bought a bottle of our favorite Bandol and just kept blending our Grenache, Mourvedre and Cinsault until it tasted the same. The year after we couldn't recreate it -- possibly because we left it on the skins too long and got too much color and tannin. In 2011 our Rosé just wouldn't stop fizzing. It slowly fermented and fermented until we thought it would never be done. Today, we tasted it, thinking it would be something we'd have to pour out. And it was perfect! Dry, perfumed and with that elusive orange-y color (called "onion skin") that is the mark of a fine Bandol or Rhone style Rosé. (Never, ever pink.) This photo shows the color perfectly, but, note to self, polish waterspots off glasses before taking a picture.)
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