July 11, 2013
A review of the Agur Rosa 2012 and 2 Speyburn Single Malt Scotch Whiskies.
Rosé wines have become increasingly popular. The best embody the brightness of a white wine combined with the complexity usually only found in a red. They range in style from light and bone-dry to fruity and fuller-bodied. Well-crafted rosés are very food-friendly, particularly the graceful lighter ones that match perfectly with such summer fare as salads, grilled fish and the more subtle cheeses. Rosés are most often created by allowing the pressed juice to have only minimal contact with the skins, usually only one to three days. The longer the contact between the juice and the skins, the deeper the color. Another method is known as “saignee” (French for bleeding). Saignee is the term used for when a winemaker, in their endeavor to produce greater intensity in their red wines, will bleed off only a small portion of the (red grape) juice from the crushed grape skins, while the remaining juice stays in contact with the skins. By bleeding off some of this juice from the vat, there will be a greater surface area ratio of skins to juice in the vat, so that more color and possibly even complexity can be extracted from the skins into their future red wine. The lighter juice that was bled off, can then be turned into rosé.