Aging rose wine
Posted 27 November 2011 - 01:21 AM
Harare, Victoria Falls and some places in between
Posted 27 November 2011 - 07:27 AM
Fuller answer. There's no point in aging a wine if it's got nowhere to go. Ie if the fruit won't develop into something more complex and if there aren't enough tannins and acidity to warrant diminishing them, and/or if there's not enough to make the wine live longer.
Rosť is deliberately made light in tannins and acidity to make it an agreeable quaffing drink pretty well from the day it's bottled. I know of a very few exceptions and for some of these, they can and do improve for a couple of years, but not much more.
I can give an even more complete answer, but will that do for the moment?
Ian (yes in France)
Posted 27 November 2011 - 07:37 PM
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Posted 28 November 2011 - 12:17 AM
Did they add crushed ice to the rose or did they partially freeze it?
When visiting Woodstock winery once, they let us taste some Rose slushie that they had made. It works a dream and is very refreshing.
Posted 28 November 2011 - 09:51 AM
This is probably true for the winemaker at Domaine Tempier, with access to some of the best rose in the world and lots of it from many different ages. But as others have said, rose's not made to be aged. Drinking 20 year old rose is like exploring the boundaries of what's possible, but it's not like drinking rose.
I've drunk 5-6 year old Alsatian pinot blanc that was drinkable, with fruit still intact and even some acidity. I've also had similarly aged wines that shouldn't see that kind of age and they have nothing to them, no fruit and no acidity. The wine had completely fallen apart.
White wines that stand up to age have very high acidity and sweetness, like rieslings or champagne or Sauternes. More delicate whites (i.e. most whites) can't stand up to age and/or don't need it. Most wines, red or white, are made to be drunk young and the benefit of aging more than a few years would likely not be worth it. There are some that really need it (e.g., Barolo, Burgundy, Cahors) because these wines need to mellow out a bit so that they aren't all acidity/tannins all the time getting in the way of appreciating the subtlety and complexity of their flavors. You can speed up the process by decanting and so oxygenating the wine, but that only takes you so far. You want to age them (then when they are old, you protect them from oxygenation because they become more delicate, it's a balance that way). But this doesn't go for every wine. Your average $10-15 everyday drinker is very likely made to be taken home and enjoyed that night, and something like rose is made to be enjoyed effortlessly on a hot day by the grill. (Though they are great year round too of course and can be very complex--I think they can be great bang for the buck).
Posted 28 November 2011 - 12:06 PM
It has been gratifiying to see, at least in our local market here in Calgary, Canada, that rose wines have 'arrived'. When I organized a summer garden party rose wine tasting about 6 years ago nearly all the rose wines available in the local shops were 2-3 years old (and most of them showing their age). When I did another one a couple of years ago there were a plethora of young, fresh, vital roses out there from pretty every wine producing area/country. They are a very versatile food wine - from delicate sparklers like pink prosecco to full bodied cabernet sauvignon or syrah based wines with enough body to go with a BBQ steak.
But, in general, as already noted, younger is better.
Posted 12 December 2011 - 04:05 AM
There are two ways to make a Rose, one is to let the skins stay with the wine until a hue is developed and the other is to mix red with white. My understanding that today most is made by mixing. I prefer a slightly sweet Rose but there are French producers and others making a dry austere form of the wine. I keep Domaine Chandon and Freixenet Rose sparklers on hand and they are very good as a first wine for any type of gathering, there is something about the red hue that is festive. There are many Champagne producers getting into Rose wines and they come at a steep premium! B&G makes a very consistent slightly sweet Rose over the decades but none of it is made to be aged.-Dick
Posted 12 December 2011 - 06:51 PM
In Europe, at least, it is illegal to make Rosť blending; the one exception being Champagne.
There are two ways to make a Rose, one is to let the skins stay with the wine until a hue is developed and the other is to mix red with white. My understanding that today most is made by mixing.
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