YES WAY ROSÉ!

Rosé has always been one of the odd ones out. But over the last few years it is certainly getting a resurgence. Why, you ask? Well, we think it is just because (when it is good), it is really good! It can be a breakfast, lunch, dinner wine…it can be an aperitif, it can be a party starter. It can be made into a sparkling or still wine. It goes well with food but doesn’t need food to be just as good. It is versatile, it is different from each winery to each vintage.  

So how is it made? Rosé gets its colour from contact that the wine juice has with grape skins. This can be varied. It can involve very little contact with the skins or quite a lot of contact. The end result is either a soft pink blush in colour, a slight orange or pink tinge or a darker more purple red colour. The resulting wine is either quite light, soft and delicate with fresh rose petal flavours and a slight touch of acidity or drier with more cherry and berry flavours. 

Rosé can be made from any grapes. In Rutherglen, we see a wide variety of grapes used. Some examples include, Sangiovese, Mourvèdre, Durif, Cabernet Sauvignon, Merlot, Grenache, Shiraz and Tempranillo.

What does it go with? Everything! Well we think so or think about the following ideas…With a lighter and crisper style of rosé, try freshly shucked oysters with some native Australian finger lime as a garnish or smoked salmon blinis with caviar and crème fraiche. Or if this doesn’t take your fancy try bacon and eggs, trust us, you will be happy with a fresh cold glass of delicious rosé to go alongside. With the darker more full-bodied styles, nothing beats an antipasto grazing board to match your glass of wine.

Rosé can be varied, it can be versatile, it is seeing a comeback! For the little twin that we know, whose current favourite saying is “No Way Jose”, we say “Yes Way to Rosé”!