The Sun is out, Rosé should be as well!

After a rather chilly, and often dreary, June through August we're finally having a fairly protracted period of time when the sun comes out in the morning and we "heat" up well into the low 70's by day's end

So, it's worth mentioning that this is indeed peak Rosé season in our neck of the woods -

or should that be beach of the bay, slope of the hills?

Who knows, but we do know some things about how Pink wine is produced: So here is a short primer on the subject

- which is sure to wow your friends when you open up your next bottle.

Right?

There are three ways to produce a Rosé

• With a short maceration of the grapes which are pressed and the juice is drained off immediately or left on the grape skins for a short period of time. This is considered a "Dedicated" production of Rosé and is the most common method in that hotbed of Rosé production: Provence

• Saignée - in which a certain amount of "juice" is bled off during the initial stages of making a red wine. This yields both a rosé wine and also intensifies the color and flavor, texture, etc. of the subsequently produced red wine

• Blending white and red wines. Except when making Rosé Champage, this is the least common technique and is exactly what it sounds like - taking finished red and white wines and mixing them together. Go ahead and try this at home near the end of two bottles of wine - we have!

Which is Best?

We can't answer that - although we applaud the dedication of producers who know their grapes will only make Pinks.