It’s rosé season again, but maybe we should be asking ourselves: Is there such a thing as rosé season, or should we be drinking rosé all year long? In this episode, we talk all things rosé, including a brief rosé 101, and we discuss our recent in-home tasting where we placed Washington state wines alongside those from international producers. Plus, we feature a couple of on-the-spot interviews with two of our guests, Rachel Fay and Cori Omundson who are NW Wine Academy guests and they discuss, you guessed it—ROSÉ! Learn about the Academy’s new rosé release and suggestions on a perfect food pairing.
4 Rosé production styles
Listen to the episode to hear about these styles.
- Direct press
- Maceration process
- Saignée Method
- Red and white blending
Thank you, Taub Family Companies
Taub Family Companies represent some of the most heralded wine regions of the world. They were kind enough to kindly provide us six 2018 rosés from their international portfolio—from New Zealand, Italy, France, and Argentina. We added more to the tasting from Washington, Oregon, France, and Portugal along with a “Mystery Bottle.”
Check out Taub Family Selections and where you can buy in your location.
Check out Palm Bay International to find more Taub Family Companies wine.
Washington Rosés from this episode’s tasting
Col Solare 2017 Shining Hill Rose
77% Cabernet Sauvignon, 14% Cabernet Franc, 9% Syrah | The Cabernet Franc and Syrah were fermented in once used French Oak barrels using Saignee Method juice.
Tranche Estate 2018 Pink Pape Rose
Grenache, Cinsault, Counoise blend | A gentle and rapid direct press cycle helped to avoid excessive extraction from the skins, yielding a juice pale pink in color with delicate flavors and aromas.
2017 Shining Hill Rose
77% Cabernet Sauvignon, 14% Cabernet Franc, 9% Syrah
20187 The Magician’s Assistant Rosé
100% Cabernet Franc