A Rose by Every Other Name
Rosé wine is booming, but myths (and secrets) linger
Rosé wine is booming, but myths (and secrets) linger
Collavini’s rosato is a blend of Pinot noir and Refosco dal Peduncolo Rosso, hand harvested, partially de-stemmed, treated to a short maceration, and fermented…
Bertrand’s pink wine is a mix of Grenache noir and Grenache gris, hand harvested, direct pressed, and fermented cool to retain aromatics. Bertrand supports…
Adami’s un-disgorged, sui lieviti wine is pale straw yellow and lightly cloudy, as expected. The aromas are at first grassy and herbaceous, suggesting something…
Conegliano Valdobbiadene Sui Lieviti wines are always 100 percent Glera, hand-harvested. The wines earn their sparkle in the bottle (versus autoclave tank, where most…
This vintage traditional method rosé from Hawk and Horse uses biodynamically farmed Cabernet Sauvignon. The wine is the color of pink tourmaline and animated…
This is a pressed wine, one hundred percent Cabernet Franc, organically grown on forty-year-old vines. The fruit is pressed, fermented with ambient yeasts in…
I can’t be impartial about this wine, because Jaam Moynihan, who is one half of the Joseph-Jibril team, is something of a protegé. I’ve…
In 1961, friends Guido Berlucchi, Franco Zillani, and Giorgio Lanciani decided to launch a sparkling wine project: Franciacorta. This wine, a nonvintage rosé sparkler,…
Ca’ dei Zago’s vintage Prosecco is a col fondo, the ancient method that gives the wine its glitter from a second fermentation in bottle….
Kir-Yianni’s rosé is made from Xinomavro grown on 60-year-old vines in Amyndeon, in northwestern Greece, where soils are poor and sandy. This is a…
I love this vin gris of Pinot gris. The fruit is biodynamically grown, then pressed with sufficient skin contact to create a wine that’s…