I mention orange wine briefly in the cast on white wine production. It might be valuable to revisit it in more detail. Let me give it a think. Thanks for taking the time to watch and to comment. Cheers!
Hello, thank you as always for a greatly informative cast. A few questions come up...1. Regarding saignee, is there a varietal/or style name that I can look for in those more intense reds that remain after the bleed off? 2. One region I’ve been curious about is Italy. Some people say Rosato doesn’t really count as a rose but I don’t know why.(They look like rose)...3. I know you say color depends on varietal and skin contact and there isn’t correlation of flavor via the varietal used in a rose. So how can I make a few assumptions about a rose I might want to try say in regard to body and flavor like I can with a red or white. Any help would be appreciated-Or a Rose part 2!
Hello. Thank you for the questions. 1) As far as I'm aware there's no common designation for to refer to the red that results from a bleed-off. There may be individual producers that have come up with terms to market such a wine, but I'm unaware of any. My experience has been (at least when talking to producers in Washington, Oregon and California) that it's not something they're particularly interested in mentioning -- that is, I rarely hear someone say, "oh, yes, and we bled off part of the juice to make a more intense, concentrated wine from it" and I usually find out about the bleed later in the context of asking about the Rosé they make. 2) Italian rosati, chiaretti, ramati, whatever you want to call them, are made using the same range of techniques as other Rosés, so I'm surprised to hear about a claim that they don't "count" as Rosés. I've not heard that claim but would be curious to know where it's coming from. Can you point me toward any sources where you've come across this? 3) The claim I make in the cast is that there's "not a strong correlation between color and intensity of flavor or aroma." In other words, you can't use depth or shade of color as a reliable guide to determine whether or not the Rosé you're going to get is going to be particularly flavorful or aromatic. However, the specific flavors in a Rosé are to some degree related to the varieties used to make it. So, Rosés of Sangiovese, for example, will have certain commonalities of flavor and aroma that allow tasters to distinguish them from Rosés of other varieties. What anyone should avoid is thinking something like "oh, that's a bright, deep pink Rosé, I'm in for a big, intense flavor and nose" or, conversely, "wow, that Rosé barely has any color at all, it's going to to taste like water." I hope this is helpful and thanks again for the questions. Cheers!
How about doing a cast on bottle shock? We have found that with most quality red wines, we need to let them settle after shipping from the winery or distributor. But watching this cast about drinking rose "quickly" made me wonder more about if there are wines or times where bottles don't really need to settle.
Thanks for the suggestion! Bottle shock would be a good topic to fold into a cast on hazards to wine, like heat, etc. With reference to Rosé consumption what I meant by drinking sooner rather than later is that most Rosés (or so the conventional wisdom goes) don't benefit from extended aging, so they should be drunk within a year or so of production. There are exceptions to this rule (Bandols, Tavels, and Rosés from producers working with techniques to increase age-ability). I think you're right on to let a bottle sit for a few weeks after shipping or after some "traumatic" event like bottling and would suggest this for any style, red, white or pink. Cheers and thanks again!
What an excellent cast, love it!
Love your style dude
Thanks, man! I appreciate your checking out the channel.
I’ve noticed and increasing interest on Orange wine, at least here in Australia. I’d love if you could clear up that style in a cast. Thank you!
I mention orange wine briefly in the cast on white wine production. It might be valuable to revisit it in more detail. Let me give it a think. Thanks for taking the time to watch and to comment. Cheers!
Hello, thank you as always for a greatly informative cast. A few questions come up...1. Regarding saignee, is there a varietal/or style name that I can look for in those more intense reds that remain after the bleed off? 2. One region I’ve been curious about is Italy. Some people say Rosato doesn’t really count as a rose but I don’t know why.(They look like rose)...3. I know you say color depends on varietal and skin contact and there isn’t correlation of flavor via the varietal used in a rose. So how can I make a few assumptions about a rose I might want to try say in regard to body and flavor like I can with a red or white. Any help would be appreciated-Or a Rose part 2!
Hello. Thank you for the questions. 1) As far as I'm aware there's no common designation for to refer to the red that results from a bleed-off. There may be individual producers that have come up with terms to market such a wine, but I'm unaware of any. My experience has been (at least when talking to producers in Washington, Oregon and California) that it's not something they're particularly interested in mentioning -- that is, I rarely hear someone say, "oh, yes, and we bled off part of the juice to make a more intense, concentrated wine from it" and I usually find out about the bleed later in the context of asking about the Rosé they make. 2) Italian rosati, chiaretti, ramati, whatever you want to call them, are made using the same range of techniques as other Rosés, so I'm surprised to hear about a claim that they don't "count" as Rosés. I've not heard that claim but would be curious to know where it's coming from. Can you point me toward any sources where you've come across this? 3) The claim I make in the cast is that there's "not a strong correlation between color and intensity of flavor or aroma." In other words, you can't use depth or shade of color as a reliable guide to determine whether or not the Rosé you're going to get is going to be particularly flavorful or aromatic. However, the specific flavors in a Rosé are to some degree related to the varieties used to make it. So, Rosés of Sangiovese, for example, will have certain commonalities of flavor and aroma that allow tasters to distinguish them from Rosés of other varieties. What anyone should avoid is thinking something like "oh, that's a bright, deep pink Rosé, I'm in for a big, intense flavor and nose" or, conversely, "wow, that Rosé barely has any color at all, it's going to to taste like water." I hope this is helpful and thanks again for the questions. Cheers!
No gris de gris, eg Reuilly?
How about doing a cast on bottle shock? We have found that with most quality red wines, we need to let them settle after shipping from the winery or distributor. But watching this cast about drinking rose "quickly" made me wonder more about if there are wines or times where bottles don't really need to settle.
Thanks for the suggestion! Bottle shock would be a good topic to fold into a cast on hazards to wine, like heat, etc. With reference to Rosé consumption what I meant by drinking sooner rather than later is that most Rosés (or so the conventional wisdom goes) don't benefit from extended aging, so they should be drunk within a year or so of production. There are exceptions to this rule (Bandols, Tavels, and Rosés from producers working with techniques to increase age-ability). I think you're right on to let a bottle sit for a few weeks after shipping or after some "traumatic" event like bottling and would suggest this for any style, red, white or pink. Cheers and thanks again!
Great cast. Can i request for a winecast on Provence region
I've had Provence on my mind for a while. Thinking I might get to it this summer. Keep an eye out. Thanks and cheers!
Alicante bouchet is my new favourite rose.
Côtes de Provence rosés are my favorites, esp. Cloud Chaser.