When the De Bortoli family launched this wine in 2010, the Rosé Revolution was also born as a celebration of the dry rosés produced in Australia at a time when this type of rosé was barely on wine lovers radar. Now, when visiting a small local bottle shop in Australia, you have a much greater chance of finding a dry rosé, it may even be pale, in amongst the candy coloured, off dry pinks. There is even a good chance Read More
Of all the new learnings coming from my relocation to the UK, perhaps the most disappointing has been selection of rosé wine available on the ‘by the glass’ menus of pubs,bars and cafes around the country. In the noughties, ‘blush’ wines seemed to become a fashion necessity and the term was most often used to refer to the sweeter pink wines coming new world wine producing countries such as the USA. It seemed that the UK was going rosé crazy, and sparkling rosé in this sweeter style followed. Read More
The Pink Billy is a curvy charmer from the Orange wine region in Australia. In some circles, the saignee method of rosé production is seen as producing low quality wines. This is not the case here. Billy is made of wild fermented, cool climate 65% shiraz, 20% merlot, 6% each of pinot noir and cabernet franc and 3% cabernet sauvignon. A small portion was fermented in seasoned oak and the remainder rested ‘sur lie’ to add curves, texture and a spicy complexity. Read More
Portugal’s Douro wine region has ceased to be only a good source for Port. There are now plenty of good table wines coming from that region too and this rosé has been bottled under the Douro DOC classification. The douROSA is a deep pink blended from the same grape varieties that create fine Port, the fragrant Touriga Nacional, plusTouriga Franca, Tinta Barroca and Tinta Roriz.
The grapes have been grown on the hill behind the Quinta, on the steep, steep banks of the Douro River. These particular grapes made this douRosa on the way to making the Quinta’s own Port in the saignee method. To do this, the traditional lagares were filled as usual but before they were trodden for port, the free run juice is run off and fermented in stainless steel tanks. In this instance, the method produces a dry rose with a deeper pink colour. Read More
The first vintage of Nyetimber sparkling wine was the 1992 vintage which immediately won acclaim. It first came to my notice when the 1997 caused tongues to wag, hitting the vinous headlines and ‘announcing its arrival’ as a serious competitor for Champagne producers. It had been identified as a fine Champagne in a blind tasting and then went on to win a Gold medal at the International Wine & Spirit Challenge. This was ground breaking stuff! Not only was there a wine that brought the competition to the traditional elite of sparkling wine instead of chasing them…. It was… wait for it… English!
This then brought on the typical ribbing of ‘Do the Brits even know how to make wine?’ And of course the answer is, yes! And they have a rich history in making wine. Even from grapes grown in England. In fact, it may be a surprise to note that in 1662, an Englishman called Christopher Merret wrote a paper describing the method of making sparkling wine, including Champagne, that has produced the finest bubbles in the world ever since. Read More