Rosé wine is usually made by leaving the crushed grapes in contact with the skin. This way the colour comes out of the skin into the juice which is then separated and fermented into wine.
With grape varieties such as Grenache, the grapes and juice are left together for 8 to 12 hours. Grenache is used for many rosés as it doesn’t have much colour or anthocyanins in the grape skins and therefore requires less time (8-12 hours) in contact with skin and juice. Another method used to make rosé wine is to blend a small amount of red wine to white wine (when they have both finished fermenting).
Grenache and Cinsault are commonly used for rosé wines in southern France with smaller blends of Syrah, Mourvèdre, Cabernet, Carignan and Tempranillo also added. At Swanny Cellars we stock over 20 rosés from around the world.
Here are Stef’s top rosé picks for the week:
Château Riotor from Provence at $29.99: This is a blend of Grenache, Cinsault, Syrah and Rolle (Vermentino).
Domaine Ott at $75: Named after Marcel Ott who set up the winery in 1896, the distinctive bottle (created in the 1930s), sets it apart on the shelf.
Domaine Sainte Marie at $35: A blend of 6 grape varieties from Provence (35 % Cinsault 25 % Grenache 20 % Syrah 10 % Mourvèdre 5 % Cabernet 5 % Carignan)
Muga Rosado at $26.99: Made from 60% Garnacha, 30% Viura, 10% Tempranillo,this comes all the way from Rioja in Spain
Victory Point Rosé $19.99: Closer to home is this rosé, made at the family owned winery in Margaret River.
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