Category Archives: Recipes

Rose’ all day

Pink wine happily spans the colorspace between red and white wine, in a way, rosé is more like a state of mind.
Rosé happens when the skins of red grapes touch wine for only a short time. Where some red wines ferment for weeks at a time on red grape skins, rosé wines are stained red for just a few hours. The winemaker has complete control over the color of the wine, and removes the red grape skins (the source of the red pigment) when the wine reaches the perfect color. As you can imagine, nearly any red wine grape (from Cabernet Sauvignon to Syrah) can be used to make rosé wine, however there are several common styles and grapes that are preferred for rosé.

How is Rosé Wine Made
The Maceration Method
The maceration method is when red wine grapes are let to rest, or macerate, in the juice for a period of time and afterward the entire batch of juice is finished into a rosé wine. The maceration method is the probably the most common type of rosé we see available and is used in regions like Provence and Languedoc-Roussillon, France where rosé is as important as red or white wine.
TIP: Rosé wines touch red grape skins for around 2–20 hours.
Saignée or “Bled” Method
The Saignée (“San-yay”) method is when during the first few hours of making a red wine, some of the juice is bled off and put into a new vat to make rosé. This method is very common in wine regions that make fine red wines such as Napa and Sonoma. The purpose of bleeding off the juice not only produces a lovely rosé but it also concentrates the red wines’ intensity. Saignée wines are pretty rare, due to the production method and often will make up only about 10% or less, of a winery’s production.
Blending Method
The blending method is when a little bit of red wine is added to a vat of white wine to make rosé. It doesn’t take much red wine to dye a white wine pink, so usually these wines will have up to 5% or so, of a red wine added. This method is very uncommon with still rosé wines but happens much more in sparkling wine regions such as Champagne. An example of a very fine wine made with this technique is Ruinart’s rosé Champagne, which is primarily Chardonnay with a smidgen of red Pinot Noir blended in.
re are 3 primary ways to make rosé wine

shared from: http://winefolly.com/review/what-is-rose-wine/ 

 

Yoga and Wine

 

 

 

http://elevate.themarkwinegroup.com/the-mark-wine-guide/

This is a full list of what’s covered:

How To Taste Like a Professional

  • Here’s Looking At You!
  • Understanding The Color of Wine
  • Grape Skins and How They Affect Wine
  • Analyzing White Wine
  • Analyzing Red Wine Part 1
  • Analyzing Red Wine Part 2
  • How and Why to Swirl Wine in Your Glass
  • The Art of Smelling Wine
  • Techniques For Smelling Wine
  • Flavors You Find in Wine
  • How To Taste A Wine
  • Smelling Vs. Tasting Wine

Wine Characteristics

  • Discovering Flavors In Wine
  • Where Do These Flavors Come From?
  • Other Factors That Contribute To Wine Flavors
  • What is a Corked Wine?
  • How Does Cork Taint Occur?
  • What Are Wine Legs?
  • Wine Acidity
  • Is Acidity Important in Wine? Part 1
  • Is Acidity Important in Wine? Part 2
  • A Guide to Tannins
  • Nitty, Gritty of Tannins
  • What Tannins Add to a Wine
  • Flavors Oak Aging Imparts On Wine
  • A Guide To Oaked & Unoaked Wines
  • Oaked Vs. Unoaked Wines
  • How Oak Aging Affects Wine
  • Wine Body Guide: Part 1
  • Wine Body Guide: Part 2
  • Light-Bodied Wine
  • Light-Bodied Wines: Riesling
  • Light-Bodied Wines & Food
  • Light-Bodied Wine: Pinot Noir
  • Medium-Bodied Wines
  • Medium-Bodied Wines: Sauvignon Blanc
  • Medium-Bodied Wines: Merlot
  • Full-Bodied Wines
  • Full-Bodied Wines: Chardonnay
  • Full-Bodied Wines: Cabernet Sauvignon

Wine & Food Pairing

  • Food & Wine Pairing Basics
  • Food Pairing: Flavor Matching
  • Food Pairing: Matching Acidity & Tannin

Wine Service Introduction

  • Wine Temperature Serving Guide
  • Wine Temperature Serving Guide: Sparkling Wine
  • Wine Temperature Serving Guide: White Wine & Rosé
  • Wine Temperature Serving Guide: Red Wine
  • Serving Wine: First Steps
  • Opening A Wine Bottle
  • Serving Wine: Closing Steps
  • What To Do With A Corked Wine

Taste of Washington Wine Month

imagesIt’s Washington Wine Month–look for the wine lady, here, there and everywhere bringing the vineyard to you.  Cheers ~

Taste Washington Wine Month in March is an annual celebration of Washington State’s award winning industry. Check out the promotions happening at participating restaurants, wine shops, winery tasting rooms, and hotels below. Or, click on the Calendar to see what’s happening today or any day in March.

Gru Ve- wine pick

What's in your glass?
What’s in your glass?

Grüner Veltliner is a dry white wine typically out of Austria. With flavors of green pepper and lime, Grüner Veltliner is a nice, optional white wine- an alternative to Sauvignon Blanc.  For those of you who have shared in the occasional glass of wine with me you know my go to white wine is Sauv Blanc, but you’ll also find Gruner Veltliner as a pick when it’s available, Pinot Blanc, Albarino (my Spanish wine pick from last night) are all white wine favorites of mine.  Especially in the Spring when the sun starts to shine in the Northwest.  And we all start to Bloom~

Gruner has the nick name= Gru Ve The name translates to “Green Wine of Veltlin”. Veltlin was an area in the lower Alps during the 1600’s that is now part of Valtellina, Italy.

The wine in the glass offers great range of flavors that make Grüner Veltliner a great food pairing wine. Chefs love Grüner Veltliner for its hallmark high acidity.

Let’s toast to the Season to continuing to find and enjoy great wines.  Prost! ~

Juls, the Wine Lady