Weekly Wine Grab Bag - August 8, 2019

Whether you "rosé all day" throughout the year or only in the summer months, there's no arguing the fact that we're still in prime rosé-consuming season. It's hot and humid out there! If you hate summer like me, there's only one solution: drink pink.

This Week: Rosé, Biodynamics, and Wine Politics

Wine of the Week

Kelby James Russell 2016 Cabernet Franc Dry Rosé from Nutt Road Vineyard in the Finger Lakes. This is a fuller-bodied, more luscious rosé than Provence-style rosé lovers will be used to, but don't let that scare you away! It's very bright and savory with a big dose of acidity. Notes of cherries, strawberries, guava, and blood orange up front, followed by hints of red bell pepper, cayenne, and celery salt on the finish. A perfect rosé to pair with food!

Quod Vinum

This week, learn the three ways to make rosé:
1. Maceration: The grapes are crushed and the juice is left in contact with the skins for a very limited amount of time.
2. Saignée: Takes place at the beginning of red wine production. Some of the initial juice is bled off and reserved as rosé.
3. Blending: A little red wine is added to white white. Not that common with still wines, but many sparkling rosés are made this way.

From the Meg & Merlot Archives

Pick a read from "Seven Must-Read Books for Wine Lovers" to pair with a glass of rosé on the beach!