See the World Through Our Rosé Colored Glasses

There was a time when rosé wine was dismissed by many as little more than a seasonal novelty; something simple, sweet (thanks White Zinfandel), and reserved for Summer patios. Today, rosé has become one of the most dynamic and globally celebrated wine categories in the world, embraced by casual drinkers, sommeliers, chefs, and collectors alike. Rosé is far more than just gluggable "pink wine." Behind every (okay, maybe not every, but you get the point) bottle lies centuries of history, regional tradition, and stylistic diversity that stretches across the globe. On May Saturday, May 30th, Viscount Wines & Liquor will be hosting an in-depth, educational tasting class, exploring the many faces of rosé wine, from bone-dry classics to vibrant sparkling expressions, and everything in between.

Rosé may feel modern, but its origins are ancient. Many historians believe the earliest wines produced in the Mediterranean were closer in style to rosé than to the deep red wines we know today. Ancient winemaking techniques involved minimal skin contact, resulting in lighter-colored wines with freshness and drinkability. Over time, rosé evolved into a category all its own. Regions throughout Europe developed distinctive styles shaped by climate, grape varietals, and cultural traditions. Today, rosé is produced nearly everywhere wine is made. That said, not all rosés are the same. Just like its red and white (and orange, I suppose) brethren, many aspects of the winemaking process determine how the final product will present. 

One of the most interesting aspects of rosé wines are the different methods of production that exist. The most common technique is known as the saignée (“bleeding”) method, where juice is drawn off red grape fermentations after limited skin contact, producing wines with deeper color and richer structure. Other rosés are made through direct pressing, where red grapes are gently pressed and quickly separated from their skins, resulting in pale, delicate wines with bright acidity and subtle fruit. Sparkling rosés, including Rosé Champagne, may involve blending small amounts of still red wine into white base wine before secondary fermentation, a technique unique and highly regulated in Champagne. These production choices dramatically shape the wine’s color, texture, aroma, and food-pairing ability.

During our May 30th Viscount Academy class, guests will learn about, taste and compare several important rosé styles from around the world. We will taste 6 still wines of varying texture, color and levels of residual sugar, and finish with a Brut Rosé Champagne. While gourmet popcorn was used to demonstrate different flavor interactions in our March 13th Riesling class, fresh fruits will act as our teaching medium for these wines. 

Tickets will sell out fast, so reserve your spot ASAP, and join us on the 30th for an eye-opening experience that is sure to educate and entertain. Cheers!

Cost of Event: $25 per person (must be 21 or over to attend)