National Rosé day
National Rosé Wine Day is the 2nd Saturday in June! (Not to be confused with International Rosé Day, which is the 4th Saturday in June
Oh, be still my heart, an occasion to honor all wines rosy! We have an unsurpassed selection here at Farmstead – easily one of the best in the East Bay, if not the Bay Area!
A rosé (from French rosé; also known as Rosado in Portuguese and Spanish-speaking countries and Rosato in Italy) is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The pink color can range from a pale “onion-skin” orange to a vivid near purple, depending on the varietals used and winemaking techniques.
There are three major ways to produce rosé wine: skin contact, saignée, and blending. Rosé wines can be made still, semi-sparkling or sparkling and with a wide range of sweetness levels from highly dry Provençal rosé to sweet White Zinfandels and blushes. Rosé wines are made from a wide variety of grapes and can be found all around the globe.
When rosé wine is the primary product, it is produced with the skin contact method. Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically two to twenty hours. The must is then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine making). The longer that the skins are left in contact with the juice, the more intense the color of the final wine.
When a winemaker desires to impart more tannin and color to red wine, some of the pink juice from the must can be removed at an early stage in what is known as the Saignée (from French bleeding) method. 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 becomes more concentrated. The pink juice that is removed can be fermented separately to produce rosé.
The simple mixing of red wine into white wine to impart color is less common and is discouraged in most wine-growing regions, especially in France, where it is forbidden by law, except for Champagne. Even in Champagne, several high-end producers do not use this method but rather the saignée method.
How to celebrate: Come into Farmstead and buy a bottle or five of Rosé. Take bottles home and chill down. Open a bottle. Pour rosé wine into a glass. Drink. Repeat the last two steps until the bottle is finished.