Articles Archive for April 2012
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There is never really a bad time for rosé – it’s refreshing, a versatile food wine and a superb thirst quencher on a warm day. So when NYC temperatures soar about 80 degrees, there’s no better time to break out the first rosé of the season.
Some rosé wines are made by actually combining finished white and red wines together, but the more traditional (and typically higher quality) versions are produced by pressing red skinned grapes and leaving the skins in contact with the wine for a short period of time to impart …