So it's rose season. A good rose should be refreshing, and have nice flavors. Rose was invented in France, specifically in the Provence region. Rose should be made in the saignee method. This is where a percentage of the red wine is removed from the tank after a few days to intensify the red wine. The portion removed becomes rose. Though there are other methods to make rose. The reason there are different depths of color is 2 fold. How long the rose had skin contact before removal, and why type of grape/grapes. A few winners to look for, La Spinetta, Lafarge, Black Bird, Langetwins, Whispering Angel, and Miravel. As a generality there are very few bad rose's.
Speyside wrote:
