Mass market American “blush” wines that were popular in the 1970s are a far cry from the dry and refreshing Rosés being produced today in California, Spain, Italy, and southwest France. These pink wines are not to be confused with the cloying sweetness of grocery store boxed wines. The resurgence of dry style Rosés in California has resulted in the production of a variety of styles that are a playful alternative for the summertime.
But what makes these wines pink? How are they different from red and white wines? I hear these questions often. Red wines get their deep color and tannin from being fermented on their skins to extract color and tannin. White wines are produced by immediately pressing the juice off of the skin to minimize contact between the two. The next step is to ferment the freshly squeezed grape juice (aka the must). During Rosé wine production, the juice is left in contact with the red skins for a short amount of time (anywhere from one to three days) resulting in its characteristic pink color. Fermentation continues as a white wine, usually carried out in stainless steel tanks. Rosés can be made from any variety of red grape — Syrah, Grenache, and Pinot Noir are popular here in Santa Barbara County.
Rose wines possess characteristics of white wine, making them popular as temperatures rise. Stainless steel fermentation results in pleasantly light and crisp fruit qualities. They are extremely versatile — popular by the glass as well as to accompany summer meals. I personally think that Rosé wines can e drank all year round, especially in California because they also complement a variety of fall and winter root vegetables.
Our 2007 Rosé of Syrah is the fifth vintage Bruce McGuire
has produced with grapes from the Hilltop Ranch vineyard in the Santa Rita Hills. It is made from 100% Syrah grapes. Plump strawberry and orange peel aromas are emerging with an extremely refreshing mid-palate fruit explosion and crisp acidity.
Joanie Hudson, Assistant Santa Barbara Winery Tasting Room Manager
The workers are busy seeding the blocks and erecting catch fences which allow the water to go through while retaining the soil. The rest of our vineyard has been seeded sometime ago and there is already some growth. If the rains are too heavy the danger is that the seeds will wash away. We are optimistic that they will be light enough to permit the soil to absorb this very much needed rain.
Meanwhile, pruning continues. The image is of grenache vines. They are cordon pruned with two permanent canes extended on both sides and 4 or 5 spurs on each side which will grow the new fruit canes. Not all our vines are pruned this way — each variety is pruned slightly differently.
When Alexis Lichine wrote his definitive “Guide to the Wines and Vineyards of France” in 1979, the southern Rhone village of Gigondas, purveyor of one of the best Grenaches in the world, rated less than a single paragraph.
Twelve miles east of Lafond Vineyards in Los Olivos, Joughin Vineyard proved the perfect spot for this varietal, named after the Primitivo vines grown in the Pulgia region of Italy, and now known to be genetically identical to Zinfandel. This sultry wine represents the region’s warmer climate with a fruit-forward nose, plump brambleberry and spicy black pepper overtones. The 2005 vintage offer high yields and extended barrel time (16 months) in French/American oak added to the wine’s pronounced length and density. A definite date with Mr. Lambshank, this wine also pairs well with Italian foods such as Tuscan beef and linguine marinara and a wide range of cheeses. $23.00/750 ml.
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