FIFTY SHADES OF ROSÉ

For many, the wine world is made of red or white wines. But just like there is grey between black and white, rosé wines come in multiple and exciting shades, tastes and styles. Looking at a glass of such wine, rosé is rarely the color used by professionals to describe its hues: the robe can vary between melon, peach or grapefruit, Barbie doll pink or pinkish, salmon color like the fish’s flesh, the pale to intense pigments of an onion’s skin, or orangey like the fruit or even a Buddhist monk civara. In short, a delight to the eye.

 

WINE EXPLORER JULIEN YUNG MAMEAUX, OF THE EXPERIENCE COMPANY, HAS SCOUTED THE WORLD TO FIND THE MOST AROUSING ROSÉ WINES.

 

UNDERSTANDING ROSÉ WINE

 

If rosé wine used to come by accident, one may argue, it is now a type of wine in itself. The color itself, and what’s more, its aromas and flavours are deeply imparted by the chosen method of production. Blending of juices from white and black grapes is the most obvious – but must not be misinterpreted with the disgraceful blending of white and red wines that have already been fermented. The art and skills of a rose winemaker are best shown in the technique called “skin contact”, where the white juice changes gradually turns to rosé according to how long the dark skin of the grapes is macerating in it; imagine what is required to keep consistency across gallons of wine, year after year. On the opposite, for red grape juice, the “saignée” (“bleeding” in French) method requires to purpose removing a portion of the red wine to contain the color development.

While rosé wine may not – and is not intended to – have the depth of the finest classified growth of this world, they certainly bring surprising enjoyment and a different character to any drinking occasion. A rosé wine is meant to have maximum fruitiness and freshness and therefore comes with a unique mouthfeel. They come from grapes as various as Pinot Noir, Grenache, Merlot among others for French rosés, Cabernet Sauvignon and Syrah for Australian ones, Tempranillo for a Spanish “rosado” wine, Sangiovese for an Italian “rosato”, or Zinfandel for an American eponymous wine.

 

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PLEASURE OF THE SENSES

 

There is an undeniable charm coming with a bottle of rosé, going well beyond the sexy-shaped containers they are sometimes sold into. Your date night will start with a sparkling rosé be it Rosé Champagne like the deliciously famous Laurent-Perrier Brut Rosé or the well-crafted JB Janisson-Barradon boutique rosé Champagne. For salad or tapas, a slightly sweet or lightly sparkling rosé wine like Mateus rosé of Portugal or Ameztoi of Txakolina in Northern Spain will go along well. With grilled or barbecued meat, a wide variety of French rosés from Provence like Chateau de Pibarnon near Bandol, Chateau La Coste near Aix-en-Provence, Ollier-Taillefer of Languedoc-Roussillon, or those of Tavel will stimulate your senses; beyond France, dry ones from Italy or Spain will also stir emotions. And a powerful dry rosé from South Africa like Mulderbush or Pine Ridge of Napa Valley would make you melt over cheese or desert.

The rosé wine world is gifted with both proficiency and glamour, and men are invited into what may look like a women’s universe. If today’s most trendy rosé winery owners may be Brad Pitt and Angelina Jolie with the delectable Miraval of the Perrin family, countless and affordable choices are up for take for the summer…unless you choose to drink it all year long like Southern Europeans.

 

Contact your travel and events concierge The Experience Company (www.TheExCo.com) at +852 3488 9565 or Contact@TheExCo.com and quote “HKGolfer”.

(published in HK Golfer – June 2014)

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