Probably not, and I wouldn’t blame you. My last newsletter was 236 days ago: a date with earth-shattering significance, although that significance is entirely unrelated to my absent-minded ramblings.
On November 8th, America went to the polls to elect its current president (I love democracy); it was also the day Narendra Modi decided to void two bank notes which comprised of 86% of all rupees in circulation (democracy is so peachy). It remains unclear which of these two events is responsible for more strands of hair being yanked from scalps across the world.
Speaking of emotional trauma: in my first week of living in my new home, New York City, not only was I charged $24 for a hot chocolate but I also had my handbag stolen. You could say I was ‘robbed’ in all senses of the word.
That said, there have been countless wonderful moments and – don’t tell my parents – I suspect I’ve made a pretty permanent Brexit of my own.
I won’t bore you with a list of all my activities over the last month (90% of my time has probably been spent on the phone with banks, utility companies, and movers) but one worth mentioning is attending a rosé festival on Governor’s Island last Sunday. The dress code was pink (duh), the choice of tipple was Whispering Angel or Pommery Brut, and if I’d received a penny for every time I heard the phrase “rosé all day” I would have had sufficient moulah to afford an UberCHOPPER back to Manhattan. (But just to be clear, I took the subway.)
Anyway, since I was viewing the world with rosé-coloured glasses last weekend, I thought I’d write a post busting some common myths about this exceedingly popular type of adult juice.
The myth: “rosé is made by mixing red and white wine together”
The reality: generally not true. In some wine regions, blending (i.e. mixing red and white together) sometimes occurs, but it isn’t common. In fact, it’s illegal in France – the one exception to the rule being Champagne. There are two main methods of making rosé:
- By crushing red grapes and letting the juice (the nerdy term is “must”) stay in contact with the skins for a very short amount of time (sometimes just a few hours). This process is called maceration.
- As a by-product of red wine – the winemaker siphons off some of the juice from the red wine after a short period of time and ferments it on its own. This is called saignée (“bleeding”), resulting in the production of a rosé alongside a more concentrated red wine. Sounds like a BOGOF deal to me.
The myth: “darker rosés are of a lesser quality than lightly-coloured rosés”
The reality: the colour of a rosé wine is not an adequate indication of quality or price. By way of example – Rioja rosé and Malbec rosé both tend to have a deep colour, but that doesn’t make them inferior to their lighter-coloured counterparts. The colour simply demonstrates the amount of time the juices have been in contact with the skin during maceration (remember I said sometimes the contact is just for a few hours?)
One caveat to this is that if the rosé begins to resemble an orange colour, it could be a sign that the wine is beginning to oxidise.
The myth: “rosé is just for girls”
The reality: snobs and sexists, move over. Rosé is an extremely versatile wine for food pairing – it has the fruit to stand up to complex-flavoured dishes such as tapas; it has the delicateness to complement lighter dishes such as seafood and shellfish; it can have the body to stand up to robust meat dishes; it has the acidity to cut through creamy sauces; it has the refreshing dryness to beautifully balance Mediterranean dishes. Blah blah, you get the point – rosé can be a great food wine.
With that in mind, I hope there is a lot of pink in your future. I am confident that there will be some in mine: it’s a long weekend here as the 4th of July is around the corner, although something feels a bit strange about a Brit celebrating National Disobedience Day in the USA. I guess I better get used to it.
That’s it from me – happy drinking!