I had planned to finish publishing the tasting notes for my Rosé tasting, but as I opened this post as a template for today’s new article, I noticed in horror that this post was an earlier version of what I intended to publish. In fact, it had all the tasting notes from the previous week (Flights 10-12) instead of the intended Flights 13-15. Ugh. I will publish the last two flights tomorrow along with some overall observations.
On National Rosé Day (June 9th), I invited a few writers here in Houston to my house for what I believe to be was the largest blind tasting of American True Rosés in history. What is a “True Rosé”?
Well, there are essentially three ways to make a rosé wine. The first, which is rarely practiced outside of sparkling wine production, is simple blend of red wine and white wine. The second, which is widely practiced around the world, is called the “Saignée Method” where shortly after a red grape crush, a portion of the grape juice (after brief contact with the skins) is bled off (“saignée” means “bled” in French). This bled off wine is then vinified as if it were a white wine.
The third option is what I call a “True Rosé.” In this process, the grapes are raised, picked, and processed with the idea of making…
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