Rosé Wine

blogwine.jpg The English classes have finished for the summer and the “students” very kindly took Bill and I out for a meal and also bought us some bottles of wine from our local vineyard.Included in the wine were some bottles of fizzy rosé wine which the vineyard has only recently started to produce.  A bottle has already been opened and it makes a delicious aperativo.So they were among the many vineyard owners who were happy when the The European Commission abandoned its plans to allow European winemakers to make cheap rosé wine by mixing red and white wines together. Traditional rosé wine is made in two ways and sometimes by blending wine produced by both methods. Red grapes and their skins are macerated, or fermented, for a shorter time than usual, producing a lighter coloured juice. Alternatively, immature red wine is “bled” and the liquid which is siphoned off goes on to become rosé.(The blending of white and red wines to create rosé is permitted in Australia, the US and South Africa. Imports of this blended rosé are permitted by the EU.)

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