How is Rosé Wine Made?

light red wine in glassRosé wines seem to be all the rage once again.  Gone is the stigma of the pink drink and memories of sweet, low alcohol, innocuous White Zinfandels, which weren’t white and barely rosé, either.  Today’s rosé wines come in all shades of pink, from a barely perceptible blush from leading Provencal rosé producers, to deeply colored concoctions made from Cabernet Sauvignon and Merlot.  Rosés can be made from any number of grape varietals, and they can range in residual sugar from bone dry to quite sweet.  Today’s consumers tend to eschew sweet rosé wines in favor of dry versions, which have been popular among Europeans for generations.  In fact, the French drink more dry rosé wine today than white wine.

Methods for Making Rosé

Rosé wines can be made in several ways.  They can be made exclusively from one or more red grape varieties that spend just enough time on their skins after crushing to impart color and a bit of flavor (remembering that it is the skin of the grape that determines a wine’s color, not its juice).  The longer the red varietal’s skins remain in contact with the juice or must, the greater the wine’s color.  When red skins are removed soon after contact, rosé rather than red wine results.  This is the most common method of producing rosé.

Rosé can also be made by adding a small amount of red wine in the form of a completely fermented wine or as unfermented juice to white wine. This practice is rarely done today, except in Champagne, where small amounts of Pinot Noir or Pinot Meunier are often added to white Champagne to create rosé Champagne.  The two then marry in the bottle as the wine undergoes secondary fermentation.

Almost any red grape variety can produce rosé.  Some of the most common grape varietals are Grenache, Syrah, Mourvèdre, Cinsault (Rhône and Southern French varietals known for producing the bone dry rosés of Provence and nearby Languedoc), Pinot Noir, Cabernet Sauvignon, Merlot and Zinfandel. Almost all wine-producing countries make some rosé wine from local or international varietals.  Garnacha (Grenache) and Tempranillo in Spain produce excellent dry rosés, as do Sangiovese and Nebbiolo in Italy.  Cabernet, Merlot, Pinot Noir, Syrah and Zinfandel based rosés predominate in California, many of which are deliciously dry.  So pick your pink pleasure, indulge yourself and enjoy!

Don

The Best White Wines for Summer

White-Wine-wmcSummer calls for white wines that quench the thirst and refresh the palate, wines with zip that disappear eagerly down the throat and immediately make me want to come back for more.   Big, buttery Chardonnays with plenty of oak have their place, but summer makes me search out a wide array of white wines with distinctive varietal character, minimal oak, and real quench-ability.

Sauvignon Blanc is my first go-to summer varietal, particularly from Sancerre and producers such as Fournier and Moreux.  Sancerre is France’s quintessential Sauvignon Blanc with crisp, racy flavors that capture the palate and enliven the senses.

Excellent Sauvignon Blancs from Chile, New Zealand and South Africa abound, too.  The Errazuriz Max Reserva and Casa Silva Cool Coast from Chile are particularly noteworthy, as they provide more body, flavor and quench-ability than most.  Although New Zealand and Sauvignon Blanc have become nearly synonymous, some New Zealand examples strike me as a bit thin and acidic, but not Dog Point’s Marlborough Section 94Dog Point Section 94 is full-throttle Sauvignon Blanc that’s truly world class; it drinks great young and is even better after five or more years in the bottle.

For high-quality, everyday summer white wines, Italy is hard to beat, and I don’t mean just Pinot Grigio.  Costantini Frascati from estate organic grapes, the remarkable Stefano Massone Masera Gavi and any Verdicchio from Bisci or Tavignano make me smile as often as I drink them all year round.  Authentic estate grown Soave from the Veneto’s premier grape varietal Garganega offers plenty of pleasure, too, in every season.  Gini and Tamellini are clear stand-out producers who make consistently exceptional Soave every year.

Another wonderfully refreshing summer wine is Grüner Veltliner, Austria’s quintessential white grape.  Premium producers, such as Pichler and Hirtzberger, fashion world-class examples, but for every-day fare, Domaine Wachau gets my vote for their hard to beat, affordable, and tasty Grüner Veltliner.

Blends make great summertime whites, too.  California and South Africa have become quite adept at putting together thirst quenching blends with plenty of character.  Bouchard Finlayson Blanc de Mer from South Africa’s South Coast strikes me as one of the best.  Fashioned initially with seafood accompaniments in mind, this mouth-watering blend of Riesling, Viognier, Chardonnay and Chenin Blanc offers especially pure fruit flavors as well as good, crisp acidity, which makes it a summer stand-out as well as a great all year round quaff.

It’s summer, be adventurous.  Try something other than big, buttery Chardonnay, even if it’s a delicious un-oaked California Chardonnay, such as the soon to be released 2014 Pietra Santa Estate Chardonnay.

Salud!
Don

To Decant or Not to Decant Wine

When and How to Decant Wine

DecanterTo decant or not to decant wine is a hot topic and almost always a leading question.  Personal choice and impatience dictate whether or not you should decant your wine. In reality, decanting serves just two purposes: aeration and removal of sediment.

Young, tannic red wines benefit the most from aeration.  In order to begin releasing the esters that give a wine its aroma and flavor, oxygen needs to be introduced and work its way into the wine.  Decanting helps to speed up the oxygenation process, but it also tends to tame a bit of a wine’s youthful tannin.

For many wine drinkers, the most compelling reason to decant a wine is to remove all or most of the natural sediment from mature wines whose sediments precipitate out over time. Some younger unfined and unfiltered wines may also contain sediment or tartrate crystals.  Although sediment (grape skin, yeast, etc.) and tartrate crystals are harmless natural byproducts of wine, they are unsightly and can detract from the pleasure of drinking a wine.  Hence, decanting becomes a viable option.

How to decant a bottle of wine

  • Allow a bottle of wine to stand upright for at least several hours before opening until the sediment settles to the bottom of the bottle.
  • Upon opening the bottle, carefully pour the wine slowly into a clean carafe or decanter.
  • For best results, shine a light behind the bottle of wine so that you can see when the sediment begins to rise in the bottle.
  • If done carefully, one should only need to leave a couple of ounces of wine in the bottle for you and your guests to enjoy the rest.

Here at The International Wine of the Month Club™, we leave decanting up to our customers. You can fine more information about decanting throughout our website, and even learn how our online subscription wine club works to see that you aren’t just getting great wine – you’re getting the best value and quality, guaranteed.

So, whether you decant your wine or enjoy it straight from the bottle, The International Wine of the Month Club™ will raise a glass with you.

Salud!
Don

South Africa: This Year’s Hottest Wine Destination

South-African-VineyardWith stunning scenery, excellent restaurants, and exceptional wines, South Africa’s Western Cape has become a must go wine destination.  Add the American Dollar’s present favorable exchange rate to the South African Rand and the Western Cape’s proximity to Cape Town, arguably Africa’s most beautiful city, and it’s easy to see why South African vineyards are this year’s hottest wine destination.

Stellenbosch, along with nearby Franschoek, Paarl and Swartland, dominate the wine production on South Africa’s Western Cape.  Some must-see wineries include the iconic Klein Constantia estate, known for fashioning excellent Sauvignon Blanc, as well as Vin de Constance, one of the world’s greatest dessert wines.

More excellent South African wineries include Black Pearl, Mary-Lou Nash’s pearl of an estate for fabulous Shiraz; Edgebaston, the source of David Finlayson’s very impressive age-worth Cabernet Sauvignons; Rustenberg, the home of the John X. Merriman, which might be the best Meritage offering anywhere for the money; Eagle’s Nest, an upcoming star for Shiraz and Viognier; Downes Family, outstanding producers of  incredible Semillon and Sauvignon Blanc; and Barista, a leader in the burgeoning Pinotage market.

Don

Long Island Wines: No Longer a Best Kept Secret

Long Island Wine CountryFor more than forty years, Long Island has been a budding wine region and an increasingly popular source of excellent red and white wines from traditional European varietals.  With soils and a climate similar to that of Bordeaux, we should all be wondering why it took so long for anyone to plant vines there, especially on the island’s North Fork, the warmest and sunniest spot in all New York State.  A better question is why has the rest of the nation been deprived of these wines, many of which are truly world class?

Although the total Long Island acreage under vines remains relatively small and densely concentrated on the island’s North Fork, Long Island’s 50-plus commercial wineries turn out a dizzying array of red and white wines that are snapped up by local restaurants and the hordes of summertime visitors to the Hamptons and other East End vacation spots.  Hence, the reason the rest of the country has been so long deprived of Long Island wines.

Chenin Blanc, Pinot Blanc, Sauvignon Blanc, Semillon, Riesling, Chardonnay, Gewurztraminer, Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec, Syrah, and plenty of blends from a litany of varietals abound and attest to both the quality and variety of wines to be found on Long Island.  But, change is on its way.  More and more Long Island wineries have begun allocating some of their production to national markets.  The International Wine of the Month Club™ has been paying attention, and here are some Long Island wineries we suggest looking for:

  • Bedell Cellars: Excellent Merlot- and Bordeaux-style reds. Musée is the winery’s top performer.
  • Castello di Borghese Vineyard and Winery: As the name suggests, these noble wines hail from Long Island’s oldest winery (formerly Hargrave), which dates back to 1973.
  • Lieb Cellars: Sustainably farmed, award-winning Pinot Blanc and Merlot are stars.
  • Paumonok Vineyards: This winery produces a first-rate Chenin Blanc, along with a fine collection of other varietals.
  • Pellegrini Vineyards: Excellent Chardonnay, Merlot, Cabernet Franc, and Cabernet Sauvignon.

For anyone visiting New York City, why not leave the din of Manhattan behind for a day or two, drive East onto Long Island, and head to the island’s North Fork where fresh air, light sea breezes, warm sunshine, and plenty of good wine awaits?

Don