The Third Annual Largest Blind Tasting of American True Rosé

This past weekend, a few Houston Area wine writers and professionals came over and helped me taste through this year’s crop of American True Rosés. There are, essentially, two ways to make a still rosé wine, which I have outlined on my “Terms” page, accessible through the menu at the top of the page:

All the ducks in a row…

The saignée method: A rosé wine that is made by “bleeding” off some of the juice of a red wine after only a short period of contact with the skins. The remaining juice would then have a more concentrated maceration with the skins, creating a more complex and flavorful red wine. This saignée (which means “bled” in French) juice used to be discarded, but is now often fermented separately and sold as a rosé wine. Saignée rosés, therefore, are a by-product of red wine production.

True Rosé: Often called “pressed”, “intentional”, or “dedicated” a “True Rosé” is one that was intended to be pink from the onset, as opposed to a saignée (see above). The fruit is grown, harvested, and fermented all with the intention of making a rosé.

[There is, I guess, a third way to make a rosé: Perhaps the least complicated (and, to my knowledge, rarely employed) is to blend white and red wines, a practice that is fairly common with champagne and other sparkling wine, but is otherwise rarely practiced.]

A few years ago, I realized that, in general, there is a difference between the two methods and that the latter (again, in general) tended to produce better wines. In my opinion, “True Rosé” wines, in my opinion, not only taste better, but also had the ability to age, at least in the short-term.

So why the term “True Rosé”? Well, unlike the “saignée method” there is no agreed upon term to describe the “better” process. While some take umbrage with my use of the word “true” since they think that it implies that all other rosés are therefore “false.” While I admit that there is some inherent judgment in the use of the word “true” I am using the word in the sense of “sincere” or “reflecting the essential character” (dictionary.com).

Opened and chilling in the cellar.

Bagged and numbered.

Is it perfect? Decidedly not, but I am a firm believer that knowing how a wine is made is a key component to its enjoyment–few think twice about wanting to know how a sparkling wine is made, for example.

Diligent.

Also diligent.

So in the next couple of weeks, I will publish my notes on the 54 wines that we tried on Sunday as well as the top wines from the others in attendance. Generally speaking, this year, the wines were overall of notably higher quality than the two previous iterations of the tasting.

Thanks to my wife for all her help!

The reveal.

Advertisements

About the drunken cyclist

I have been an occasional cycling tour guide in Europe for the past 20 years, visiting most of the wine regions of France. Through this "job" I developed a love for wine and the stories that often accompany the pulling of a cork. I live in Houston with my lovely wife and two wonderful sons.
This entry was posted in Wine. Bookmark the permalink.

1 Response to The Third Annual Largest Blind Tasting of American True Rosé

  1. janowrite says:

    Looking forward to the results! 😊🍷

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.