In celebration of the weird weather yesterday in Washington (72 degrees with apocalyptic skies in mid-February) Paola and I decided to crack open a bottle of chilean rosé of syrah. I claim no comparative ability given that i have never, in my recent memory, had rosé, but what Paola termed the "weather for being outside in a hammock or playing cards" it seemed like the right choice. Knowing little about rosé i did some quick research and the most succinct coherent blurb i found was on wine.com: "Rose is a wine that goes through the red winemaking process, but is stopped before extracting too many red wine characteristics. Almost always made from red varietals, the grapes are pressed and the juice sits with the skins for fermentation - but just for a little while - enough time to get a bit of color and a bit of the skin characteristics. Then fermentation continues as a white wine, most often in sta
inless steel."our initial observations were that the color seemed to be a deeper ruby than the picture we had in our minds (see pic above). on the nose, the first thing that comes to my mind is champagne. on the tongue, there is an effervescence that i am not sure is characteristic of rosé or not. the taste to me is strongly similar to pino grigio actually, except that it finishes much larger than a white wine. i am only familiar pinot grigio with because it is my mom's vino of preference.
While I am having a hard time putting a grade on this one, I have the impression that as rosé's go, this one is pretty good. If I had to drink a Rosé again, i would definitely consider it and therefore give it a B.
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