Thursday, March 27, 2014

Roses Forever, starting with Spring--A list of Suggestions for making the Warmer Weather Enjoyable by Philip S. Kampe






At a recent Rose tasting I studied the tasting booklet before sampling and found a short article that answers those common questions about Rose wines, aptly titled,“What Makes a Rose?”.
According to the author, the grapes are pressed as soon as they arrive in the cellar, which allows for a quick diffusion of color in the must. The juice is then left for a very short time on contact with the skin—no more than a few hours—and then pressed right away. By following this method, the essential salmon or pale peach color is achieved. Winemakers  also refer to the color as ‘gray’.
If the winemaker wants a more vibrant salmon color, the wines have a slightly longer maceration period, during which skins and juice get to mingle. As the alcohol level rises during fermentation, more phenolics (colors, tannins and flavors) get extracted. When the final color is achieved, the winemaker presses and bottles the final wine.
To obtain and even more intense color, which many Europeans seem to prefer, the winemaker collects the juice that bleeds off when the grapes are pressed. The winemaker continues to collect this bleeding (Saignee) juice hourly and uses this juice to create the desired color. Once that color is achieved, the wine making process goes on as it would for a white wine.
Making a rose sparkling is a bit different, as still red and white wines are blended to achieve the desired color.
Rose is a French term. Spain, Portugal and Spanish speaking countries refer to rose as rosado. The Italians know rose as rosato.
Call it any name that you choose—there are thousands of roses in the world. The sampling I had was a true map of the world.
Some of my more exotic favorites include still roses from:
Croatia: Bruno Trapan Rubi Rose ($10)
Greece: Mercouri Lambadias Rose ($17)
Lebanon: Massaya Rose ($16)
Macedonia: Stobi Rose ($8)

Sparkling rose favorites:
Tasmania: Jansz Sparkling Rose ($14)
Austria: Szigeti Pinot Noir Brut ($25)
Spain: Juve y Camps Rose Brut Pinot Noir ($17)
Italy: Falesco Brut Rose  ($17)
France: Drappier Rose Brut  ($58)

Sam Kass, one of my friends, always with a smile, is a top Rose salesman for Winebow imports

Rose favorites:
USA: Archery Summit Vireton Rose ($29)
Adelsheim Rose  ($24)
Italy:Mastroberardino Lacrimarosa  ($22)
Valle Reale Cerasuolo Rosato  ($16)
France: Gros Nore Bandol Rose ($32)
Hippolyte Reverdy Sancerre Rose ($26)
Chateau Trinquevedel Tavel  ($21)

Spring has arrived and so have roses.
Generally, I drink roses year round, as they are lovely wines for so many types of food.
If you are just beginning to develop a taste for roses, please use my list of recommendations to understand the immense varieties of roses that exist.
In fact, I sampled an outstanding sake rose made with purple rice. It is called Dewatsuru Sakura Emaki and retails for $23 (pictured below).
Enjoy Spring and your 'Rose Journey'.
                                      Dewatsuru Sakura Emaki (Sake rose)



Philip S. Kampe
Philip.Kampe@TheWineHub.com












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