Vinum Vine

|Sunday| Food & Wine – August 2014

Posted in Wine by Vinum Vine on August 3, 2014


Los Angeles Food & Wine Festival August 21 - 24 2014ALMOST EVERY WINE REGION IN THE WORLD MAKES ROSÉ—AND
NOT ONE USES PINK GRAPES. Some vintners simply blend red
and white wines; others, in an eff ort to make their red wine
more concentrated, bleed off some juice to simultaneously
make rosé . The best versions, however, involve leaving redgrape
juice in tanks with the grape skins for anywhere from
a few hours to several days. The longer the juice is left with
the skins, the deeper the color (from a hint of pink or salmon
to a hot pink or ruby hue) and the more full-bodied the wine.


The Rose wine Decoder in the USA

Rebirth of White Zin
In the ’70s and ’80s, White
Zinfandel reigned. Americans
loved this sweet pink wine
made from California’s red
Zinfandel grape. (Many
still do; Sutter Home produces
3 million cases annually.)
But recently, a handful
of top-notch producers have
begun making tiny
quantities of a radically
diff erent kind of White
Zinfandel. Completely
dry, it’s been winning
over even the snootiest
sommeliers. Try one
from Mauritson ($17),
Broc Cellars ($22) or
red Zinfandel specialist
Turley ($20).





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