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Learn about rosé wine! How it is made, what the color can tell you, and how to taste it and talk about it.
Wine of the DayAix 2018 Rose – Rosé Rosé Wine
Strawberries, Mediterranean Herbs, Sea Salt
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(HOOK) Rosé all day! DAY 18 that is. Put on your rosé-colored glasses, pour yourself something pink, because to is all about Rosé!
TITLE/SCREEN + Music: 21 Days to Wine
TITLE/SCREEN: Day 18 – All About Rosé Wine
Welcome back to DiVino Wine School. I’m Annie Shapero, certified sommelier )and virtual guide)
DAY 18 – Is Rosé all Day. Depending on where you are in the world, today might not feel like a rosé kind of day.
Which is all the more reason to drink it!! Who’s with me? (walk off).
Let me know where you are in the comments.
I’m shooting in Kansas City in early summer, and we are lucky enough to have ripe strawberries. The scent I brought today, along with a few other items: Sea salt and Mediterranean herbs.
These a just a few notes you might detect in this Rosé wine.
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If you subscribed to this channel and enrolled in DiVino Wine School, did you bring a bottle of rosé to taste today?
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We are getting close to the end, but still subscribe! DiVino Wine School enrollment is good for life. I plan to keep making videos and your questions and comments inspire me. I’ll keep working if you keep watching.
TITLE/SCREEN: Rosé was not always cool in the USA.
Rosé was not always cool. Believe it or not. Maybe you still don’t think it’s cool, and that’s fine, but it still deserves a lesson.
I remember when people used to dismiss rosé as sweet, pink wine. They would wrinkle up their faces and scoff at it.
TITLE/SCREEN: ** Optional graphic. From Anti-Rosé Snobbery to Brosé: A short history
This is in part due to Sutter Home’s famous White Zinfandel, which was released in the late 1970s. Right before I was born (I know, I don’t look that old).
Which reminds me I never thought to ask until now, how old my students are! It’s a miracle that I even on the internet, so let me know how old you guys are in the comments.
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Let me know. I hope you’re over 21, or just listening. Or in a civilized country where the legal drinking age is 18.
So, White Zinfandel. The wine came out sweeter than usual, but a taste for it caught on and spread throughout our country. Until recently most Americans associated rosé with a cheap, sweet, pink drink.
Then the rosé craze happened. In a few years rosé went from being something nobody wanted to having its own season.
TITLE/SCREEN: Rosé has always been around.
Before Rosé Season and Rosé all Day, and brosé and frosé, rosé was a traditional style of winemaking throughout Europe that made its way to America.
Rosé can be produced in a number of ways. One of the most widely used is Saignée method, which is French for “bleeding-off.”
TITLE/SCREEN: Saignée/ optional graphic
By draining away some of the freshly crushed juice, winemakers can intensify the flavors, aromas, color, and texture and color that all comes from the skin. The leftover juice ranges from almost white to deep pink, depending on how soon it is drained away.
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Winemakers can also crush and press the red grapes and leave the skin on just long enough to extract as much or as little colo and character as they want.
Blending the juice of red and white grapes both before and after fermentation is another way to produce rosé.
While rosé may have started as an afterthought in the USA, it has certainly grown into a prized and popular style of wine.
In many areas throughout the southern Mediterranean, rosé is the wine of choice to accompany their distinctive cuisine. Provence, France is as famous for spicy seafood and Moroccan-influenced dishes as they are for salmon pink-colored rosés that pair perfectly with them. Like this guy.
B-roll here. Pour the wine.
Tasting rosé is a little trickier since the wine making methods e vary so much.
Unless you already know exactly what kind of rosé you are drinking, it can be difficult to make assumptions. But the tasting process is the same.
I brought a classic Provençal-style rosé today.
Color: The color of rosé can start practically clear or reach deep, almost opaque hues of magenta. It all depends on how long the juice was in contact with the skin.
Aroma: Aromas of rosé also very considerably. Look for young, not overripe berry notes, some citrus, and even sweet spices like cinnamon. You might also detect delicate herbal notes of Mediterranean herbs like tarragon and bay leaf, or even some salty sea breeze!
Palate: Again, this can vary considerably, but look for an initial crispness and brightness. Lots of tingly acidity. Or heat, from alcohol. Despite their pale appearance, rosé can still pack some heat.
You definitely want to drink these young. As you recall, the polyphenols in the skin also work as natural preservatives. Unless this rosé was blended with young, white grapes with higher acidity, it might start to lose energy and feel flat on your palate.
But never fear, New Rosé comes out each year!
Let me know what you thought and tasted in the comments below. Did you pair your rosé with any food? Or enjoy it on the porch or by a body of water? A pool counts! I’m always curious.
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See you next time! (walk off)
END TITLE/SCREEN: Wine is a language. Learn how to speak it.