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Hello Wine Lovers!
Well it is official! My Daughter has graduated grad school and is on her way! I am so proud of her and her many accomplishments, and certainly her palette for wine and food. After her ceremony we went to a super small, you would only know it was there if you lived in the neighborhood, down the stairs next to the CVS store, seats about 30 people, Mexican restaurant by the name of Chilam Balam. (By the way, google this and feast your eyes on what comes up... interesting) It is under the watchful eye and artistic hands of a former Rick Bayless sous chef. Put this on your list to try out, you will not be disappointed!
Now that summer is here it brings back memories of sipping soft Rose wines while sitting at a small cafe in Provence France and nibbling on olives and bread with cheese, and looking out over the countryside at the rolling hills and history of Southern France! Ok Ok... back to Chicago. Picture this, you're sitting on your patio, there is a big, clear blue sky, the birds are singing, the temp is in the high 80's and you all of a sudden become thirsty, reach for one these Rose's I am about to talk about. First one, Muga Rosado Rioja, Rose from Spain. This wine is a blend of Garnacha, Viura and Tempranillo and offers a range of aromas of which very fresh fruit prevails, peaches especially. You will also find kiwi, pineapple and passion fruit. It enters the mouth cheerfully and lightly, thanks to lively acidity, and the finish is fresh and light that makes you want another sip.
The second Rose to talk about is from France,Domaine Houchart Cotes de Provence Rose. It is a blend of 35% Grenache, 25% Syrah, 20% Cinsault, 10% Cabernet Sauvignon, 5% Mourvèdre and 5% other grape varieties. This is a fresh rose with a pretty salmon-pink color. elegant flavors of red berries, mineral notes and a clean finish, perfect for hot summer days! Both of these wines will set you back about $9 a bottle and will keep you happy all summer!
Now I am going to talk briefly about how Rose is made. (Key word, briefly) Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically one to three days. The must is then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine making). The skins contain much of the astringent tannin and other compounds, thereby leaving the structure more similar to a white wine. The longer that the skins are left in contact with the juice, the more intense the color of the final wine. Another technique is Rose can be produced as a by-product of red wine fermentation using a technique known as Saignée, or bleeding the vats. When a winemaker desires to impart more tannin and color to a red wine, some of the pink juice from the must can be removed at an early stage. The red wine remaining in the vats is intensified as a result of the bleeding, because the volume of juice in the must is reduced, and the must involved in the maceration is concentrated. The pink juice that is removed can be fermented separately to produce Rose. There is one more way called "blending" but most wine makers don't believe this is a valid way to make Rose, and in many cases it is not allowed.
You see, short and sweet! Now you can impress your friends with your knowledge of Rose wine!
Cheers!
J
Well it is official! My Daughter has graduated grad school and is on her way! I am so proud of her and her many accomplishments, and certainly her palette for wine and food. After her ceremony we went to a super small, you would only know it was there if you lived in the neighborhood, down the stairs next to the CVS store, seats about 30 people, Mexican restaurant by the name of Chilam Balam. (By the way, google this and feast your eyes on what comes up... interesting) It is under the watchful eye and artistic hands of a former Rick Bayless sous chef. Put this on your list to try out, you will not be disappointed!
Now that summer is here it brings back memories of sipping soft Rose wines while sitting at a small cafe in Provence France and nibbling on olives and bread with cheese, and looking out over the countryside at the rolling hills and history of Southern France! Ok Ok... back to Chicago. Picture this, you're sitting on your patio, there is a big, clear blue sky, the birds are singing, the temp is in the high 80's and you all of a sudden become thirsty, reach for one these Rose's I am about to talk about. First one, Muga Rosado Rioja, Rose from Spain. This wine is a blend of Garnacha, Viura and Tempranillo and offers a range of aromas of which very fresh fruit prevails, peaches especially. You will also find kiwi, pineapple and passion fruit. It enters the mouth cheerfully and lightly, thanks to lively acidity, and the finish is fresh and light that makes you want another sip.
The second Rose to talk about is from France,Domaine Houchart Cotes de Provence Rose. It is a blend of 35% Grenache, 25% Syrah, 20% Cinsault, 10% Cabernet Sauvignon, 5% Mourvèdre and 5% other grape varieties. This is a fresh rose with a pretty salmon-pink color. elegant flavors of red berries, mineral notes and a clean finish, perfect for hot summer days! Both of these wines will set you back about $9 a bottle and will keep you happy all summer!
Now I am going to talk briefly about how Rose is made. (Key word, briefly) Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically one to three days. The must is then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine making). The skins contain much of the astringent tannin and other compounds, thereby leaving the structure more similar to a white wine. The longer that the skins are left in contact with the juice, the more intense the color of the final wine. Another technique is Rose can be produced as a by-product of red wine fermentation using a technique known as Saignée, or bleeding the vats. When a winemaker desires to impart more tannin and color to a red wine, some of the pink juice from the must can be removed at an early stage. The red wine remaining in the vats is intensified as a result of the bleeding, because the volume of juice in the must is reduced, and the must involved in the maceration is concentrated. The pink juice that is removed can be fermented separately to produce Rose. There is one more way called "blending" but most wine makers don't believe this is a valid way to make Rose, and in many cases it is not allowed.
You see, short and sweet! Now you can impress your friends with your knowledge of Rose wine!
Cheers!
J
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