Virtual Wine Tasting for April | Catavino
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Jose Pizzaro

Virtual Wine Tasting for April

Rosada goes good with BBQ

I am officially slamming my gavel down and declaring our Virtual Tasting Theme for April, Rosé! Why? For several reasons. One, I like rosé wines and because I am the official “decider”, rosé it is. Two rosé wines can be absolutely fantastic and worth exploring. Three, we tend to think of France when we think great rosé , and California when we think of so-so rosé , but rarely do we consider the Iberian Peninsula, save for the rosé ‘s of Navarra. Four, we are heading into spring, and pink seems like a fine color to make a toast to budding flowers, bicycle trips, boxing up parkas and bbqs on the terrace. Therefore, on April 1st through the 30th, we will hopefully commit ourselves to all things pink.

What is a Virtual Wine Tasting? A virtual wine tasting is an event that unites a community of wine drinkers to taste a particular type of wine. Maybe the wine is regional, of a certain style or from a particular winery. The goal is to take a given theme and participate by posting your thoughts on a website, blog or forum. We have chosen the forum route, asking people to post their thoughts under the “April Theme” forum.

What makes rosé such a fun choice for April is that it is considered quite the important beverage here in Spain. Rosé is technically defined as any wine with a pinkish hue; however, Spain further breaks that down into two classifications based on the intensity of the color: rosado, which is slightly pink, and clarete, which falls into a darker pink or light red color. Thankfully, Spain doesn’t have the same perception of color as the crayon, lipstick or paint companies. If this were true, rosado and clarete would be alongside colors such as Schiapparelli Pink, Italiano Rosé  Love’s First Kiss, or Dragon Fruit.

Five million dollar question, what are the two ways in which rosé is made?

      a. adding a bit of red wine to white wine and stirring
      b. keeping the skins with the juice from 12 to 48 hours in order to extract color from the skin before they are separated by the juice through either draining or pressing
      c. adding red food dye to white wine
      d. placing charcoal in red wine to tone down the intensity of the red
    e. using pink skinned grape

The answer….drum roll please….”a“, “b” and “d“. Technically there are three ways in which you can make rosé, but only answers “a” and “b” are typically used today; although personally, I am waiting for someone to come up with a genetically altered grape that just so happens to be pink.

What are the rules to our virtual extravaganza?

The goal is find a rosé wine from Spain or Portugal, and compare it with other rosé wines from countries such as France, California or maybe Italy. Hopefully, we can rustle up the support of a few wineries out there who could guide us on how they make rosés, while at the same time sharing information on their particular wines. Of course, importers are welcome too and we would love some guidance as to which wineries and wines they suggest.

Once you have chosen a Spanish or Portuguese wine in the rosé style and another rosé from somewhere else, we ask that you snap a few photos and post a little about your experience. We would love to hear about your expectations previous to opening the bottles and after. If you paired the wines with food, did it work or was it a bust? And if you feel so bold as to leave us with a tasting note, all the better.

So there you go. Feel free to write suggestions in the comments below, if you think you have a fun idea. As for your notes and conversation on the subject of rosé, we’ll use the special wine tasting forum for that! Cheers and we can’t wait to see what you come up with. The more rosés the merrier.


Gabriella Opaz

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