10 Things You Might Not Know About Rose | Bottle Service


– We are living in the era of rosé. You see rosé everywhere,
you see rosé hashtags rosé all day, rosé this, rosé that. Here are ten things that you may not know about rosé but are actually kind of cool. So there are basically
four ways of making rosé. The basic way is maceration. You take grapes, usually red grapes, you leave it on its skins
in the wine making process for a little while, but not so much that it turns into a red wine. Then you get rid of the skins, and you’ve got this beautiful
pale pink rosé wine. The second way is actually
more of a byproduct from red wine making. As you’re waiting for the wine to turn darker and darker and darker, you bleed off from the tank. It’s called saignée. It actually means blood in French. It’s actually made as
a process to intensify the color of the red
wine, but at the same time it gives you this nice pink wine that you use to make money with while you wait for your red wine to age. There’s an obscure category
of rosé called ramato. It’s basically if you
take pinot grigio grapes, for instance, they are
kind of rose in color. So when you make a wine from them using the skins, you
actually get a kind of vaguely orangey pale pink wine. Finally, and this is usually
a kind of cheaper method, there’s blending. You just take red wine and white wine and you blend them
together and you get pink. So that brings us to color. Thing about rosé of course, is that you have rosés that are like this, and you have rosés that are like this. This one is kind of your
classic Provencal rosé. Just this pale, pale pink,
almost a little bit orangey. This, from Eberle in California, is this vivid pink, you know, in your face crazytown pink color. (guitar riffs) Here’s the thing, a lot of people think that darker rosés are sweeter. That’s not true. It’s all about how much extraction you’re getting from the skins. They’ll sometimes have a
little bit more robust flavor because you’re pulling out
more of the anthocyanins and polyphenols from the skins. But, basically, darker
rosé does not mean sweeter. Then, there’s dry rosé
versus white zinfandel. White zinfandel was
invented in the late ’70s. Perhaps you know it from
your grandmother drinking it. It is a little bit sweet,
a little bit soda poppy. Do not confuse white zinfandel with your dry Provencal style rosé. You will be disappointed
because it is typically sweet. So there’s this thing about rosé. We love to drink it during the summer. You see people, pictures
of people on boats, pictures of people on the beach, pictures of people in the blazing sun, roasting themselves and drinking rosé. The thing is, you do
not have to drink rosé just during the summer. I personally think rosé
in the winter is great. I mean, why not? You know, don’t be tied to the summer, break your bonds, get out of the summer. I mean, if you’re in
the summer, drink rosé, but you know, if you don’t want to don’t. When did this crazy rosé boom start? I personally blame the Hamptons in 2006. All the kind of fashionable Hamptonites, the movie stars, the millionaires, started drinking dry
rosé, particularly a brand called Domaines Ott. And it just became the wave of the summer. And from the Hamptons it spread to Miami, it spread to, you know, LA. And now, of course, it’s insanely popular and everybody’s drinking
it, not just movie stars. Okay, France, which is
effectively the homeland of rosé, drinks a lot of rosé. They drink more rosé than
they drink white wine, which is kind of mind blowing right there. In 2015, they drank 176
million gallons of rosé, and that’s four years ago. It’s gone up since then. It’s basically one bottle of wine out of every three that’s
sold in France is rosé. So the French love to drink rosé, and within France, Provence
is really the land of rosé. The Greeks brought vines to Provence about 2600 years ago, they happened to be the right climate, the right vines. They’ve been making rosé
for hundreds of years and in fact, vast percentage
of the wine production in Provence is rosé. And the style of wine from Provence, this kind of pale, you know,
beautiful, pale colored rosé, that’s what’s become the dominant idea of what rosé should be. But here’s the funny thing, in Provence, if you’re, you know, lounging at the club by the pool or whatever and you ask for rosé a la piscine, and
piscine means swimming pool, what you will get is rosé served in a huge glass like this
over a huge amount of ice and you’ll be able to lounge by the water with your ridiculous rosé on ice. Whispering Angel is probably
the most recognizable name in rosé right now. I think it’s kind of
cool, the name actually comes from two cherubs
that are in the chapel that’s on the Chateau d’Esclans property that Sacha Lichine, Whispering
Angel’s founder, owns. He was touring a friend
through the chapel one day when he was still trying to figure out what to name this wine
he was planning to make. And the friend saw these two cherubs and said, “That’s funny, it
looks like they’re whispering.” You know, it’s kind of
an odd name for a wine. Obviously the man’s marketing
instincts were brilliant, because it sold bazillions of bottles. So people tend to think of rosé as this inexpensive, sort
of cheap and cheerful, you know, drink it by
the beach whatever wine. But, at the same time,
there’s a growing market for high-end rosé of various kinds. First you’ve got the giant bottle. People love big bottles of rosé, it’s great for parties. People are excited by them. And then you’ve got high-end rosé, which kind of comes in a
couple of different modes. The Whispering Angel folks, for instance, have Garrus, their super high-end rosé, which runs 100 dollars a bottle. You also have classic rosés
in a very old-school style from kind of culty, sommelier fanatic followed after producers
like Lopez de Heredia. Their Viña Tondonia rosé
you’ll almost never find in a store because sommeliers snatch it up like instantly to sell
it in their restaurants. So people think of rosé
as this trendy wine that’s become super popular
in the last couple of years. The truth is there’s hundreds
of years of history to it. It’s a classic style of wine, and those ten things
that we’ve gone through in this video are all pretty cool. The little tidbits of
information about this wine that suddenly everybody has rediscovered. (synth music)

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