I said in the last post that the rosés made from the bleeding process tend to be that little bit more “meaty” than others. Sounds a bit of a funny way of describing a wine doesn’t it? So I guess I need to explain what I meant by that and how you’re going to see it all when you crack open a bottle over the weekend.
Rosé wine made from the bleeding process gives a lot more of the flavours you’d expect if these grapes were made into full blown red wine. In Spain the big red grapes are Garnacha and Tempranillo. If you pick up a rosé from either of these grapes then you’re going to get a lot of those flavours and styles coming through.
Garnacha, sometimes known as Grenache in other countries, is known for producing full flavoured wines. Usually they’re low in tannin (that teeth drying thing in red wines that give it body), low in colour (which helps in making rosé), and low in acid (so not the hugely refreshing rosés you’d expect). What they do do is give lots of fruit in the way of strawberries and raspberries, and plenty of alcohol from the heat needed to grow the grape. Just remember that when you’re off to a summer barbecue. Pace yourself!
Tempranillo is kind of the other way around. Tempranillo and Garnacha are usually blending buddies cos they both bring different things to the table. It’s early ripening, it’s more colourful, acidic, and tannic. The other thing is it’s less alcoholic in general, so (within reason) go for it. A much more suitable afternoon bevvy.
Looking forward to it yet?
Other Posts In #NWTW Week 26:
#NWTW Week 26: Rosado From Spain (Part One)