You don’t have to be a connoisseur to enjoy good wine. Neither do you need a turtleneck sweater, serious expression or even the slightest knowledge of French or Italian to be the next Robert Parker. A clean glass and a nose will do, along with the patience to savor what the senses communicate. Rosé wine is a great place to start, too, as this wine from French Provence is one of the most accessible and distinctive to study. Wine aficionados tend to invest a great deal of florid vocabulary and jargon in their tasting, but really the skill is in linking abstract flavors and aromas to familiar items.
Aroma: Hints of cavaillon melon, white peach, wild berries
Bouquet: Baking spices, violets
tasting the balance in rosé wine
The aroma and bouquet of a wine establish the character. Other factors confirm the quality. Winemakers aim for a harmonious balance of the following factors:
white wines tend to be sweeter, while reds lean towards sourness. Rosé mostly, but not always, sits between the two.
wines with more acidity make your mouth water. The secret is to balance acidity with sweetness.
the astringent quality that is a characteristic of bold Bordeaux wines. Because of the way it is produced, rosé is light on tannins.
the viscosity and depth of the wine. Usually, the higher the alcohol content, the fuller the body. Our rosé wine is around 13 percent by volume.
how long the flavor and texture linger on the taste buds. Like house guests, some linger longer.
Out East co-founder Patrick Mitchell details his adventures in France and the serendipitous creation of Out East Hermitage, the first-ever Hermitage appellation wine to be released by an American wine company.