Well, it’s the big V-day! As much as its an excuse to splash out right after your wallets and purses have recovered from the festive period (mine is still in shock), its also a great excuse to drink some awesome rose wine, still and sparkling.
Rose wine is somewhat overlooked these days. Pink connotations of poor quality remind me of the British prejudice that all German Rieslings are sweet. Many are, of course, but many are not.
I expect I will re-visit this subject in the summer, when my thirsts for a bone dry, Provence style rose reach their climax under (hopefully) a nice, hot summers day. But for now, Valentine’s Day is a good enough excuse!
How is Rose wine made?
There are a few production techniques for making rose wine, some are more frowned upon than others, but if the winemaker gets it right, some of the best roses in the world are outstanding and stand up to most white wines made in the same style.
The most commonly used form of production. This is not dissimilar to red wine production, in the sense that the juice and the skins are left in contact with each other from anything form 6-48 hours (the longer the contact, the greater the colour).
After the desired colour is reached, the must (juice) is drawn off the skins and is then treated like white wine. It is generally fermented at cooler temperatures to preserve aroma and usually without the introduction of oxygen- to further the freshness of the wine.
A slightly more impatient way of producing rose arguably. Red grapes are taken to the winery and pressed straight away; extracting the colour, body and aroma necessary for rose production. Caution has to be exercised here to not apply too much pressure to the press and extract too much from the skins. Fast extractions can lead to bitterness in the wine. The resulting must, as above it then treated as a white wine, bottled young, and ideally consumed young to get the most out of the freshness of the wine.
Ever made Ribena? There you go! Some Champagne producers do this. Outside of that, its very much a New World gig and is frowned upon in large parts of Europe. Not much skill involved really.
Remember, all rose starts off as a red wine would be made but is finished as a white wine would be. Skin contact is essential, it is where all of the colour, texture, aroma and flavour comes from. Take a red grape and peel the skin off- the flesh is white. The skins are everything!
So you have probably guessed it, we are using February 14th this year not to celebrate love, but to celebrate rose wines! We have an awesome selection in store; from Provence, to California, South Africa, to Argentina- not to mention all of the great pink fizz on show as well.
So if you want to show the person you love how much you love rose, pop down to the store for some amazing deals on some of the best rose’s in town.
On the subject of showing you love for somebody, I am offering free Valentines Day engraving to anybody who buys a bottle of rose this February.
See below for my pick of just a few, brilliant rose wines we are getting all loved up with this February,
all the wines below are available to buy online and in the M Wine Store
English fizz is certainly making a big name for itself at the moment. Now there seems to be almost too many to choose from. At M Wine Store we bring you Bluebell’s Hindleap Rose. Sweet red fruits dominate the nose with a touch of gun smoke. The palate has a slight, hedonistic touch of sweetness making it far too approachable, with the ripe red fruit profile carrying over harmoniously. A fabulous example of what the Brits are producing these days!
For the price, this is an absolute steal. This award winning wine encompasses exactly what Provence is all about. A beautiful salmon pink colour, that just invites you to the glass. Aromas of white peach, melon and citrus. The palate delivers a medium to full bodied wine with bags of minerality and a limey acidity that comes in waves. One of the best I have tried for a while!
Pulenta Estate, 2014, Malbec Rose, Mendoza, Argentina
Rich and deep in colour, this wine is definitely made from Malbec! The nose is not a fresh as you would expect to find in the lighter styles from Provence, however the stewed dark berries and smoky nose are very inviting. The palate is rich and full bodied. This wine works well with food, leaner cuts of beef, fillet and rump come to mind, pork loin is a great shout also.
Thanks for reading and Happy Drinking
M Wine Store