The appellations of Cigales and Ribera de Duero on the high plateau of north-central Spain, have a long history of making claretes (clairet) wines. When their appellations were created they followed different paths. Cigales chose to focus on claretes and Ribera on red wines.
Now, with the modern focus on pale pink rosé, commercial pressure is on and the old styles ignored.
Claretes are traditionally Tempranillo based, many have up to 50% of the white variety Albillo creating wines with a beautiful balance of fruit and freshness. Styles range from juicy fresh fruit for easy drinking to almost light red wines, with a touch of tannin, ideal for summer drinking.
We will look at some of the history, geography, styles and discussions amongst winemakers concerning these unique wines.
Cassis is an appellation which defies the odds. In a highly popular tourist destination, it specialises in white wines in one of the hottest regions of France.
Using many old traditional varieties, producers are managing to create not only fresh drinkable wines, but are also adapting to create wines which retain the character of Cassis, with subtle variations of terroir and wine making skills.
We also will be looking at the economic pressure of vineyards vs tourism; the problems of global warming and increasingly hot dry summers and how to maintain a viable appellation in these circumstances.
Italy is one of the world's largest producers of rosé, with Pinot Grigio from the Veneto being a major success story, but sales are now falling.
The result has been a growing movement in appreciating the history of Italian rosati, cerasuoli and chiaretti, with its vast range of styles and varieties.
From alpine valleys to Mediterranean volcanic vineyards, from the famous vineyards of Piedmont and Tuscany to small local regions, there is an enormous amount to discover.
Rosé winemaking is not as simple as books would have you believe.
In fact, there is a wide range of complex vinification techniques resulting in a wide gamut of wine styles and an even wider range of colors and hues.
After a year’s worth of research while writing a book on rosé, Elizabeth Gabay, MW, has found that defining and perfecting pink is a lot more involved than saignée and direct press! This webinar offers you a chance to get technical and cutting-edge! Join us!
Rosé has seen a huge boom in sales over the last twenty-five years. Popular particularly with younger drinkers, its move into the spotlight seems to be part of a fashion for all things pink. The wines are often thought of as fresh and undemanding but while for many that is part of their appeal, here Master of Wine Elizabeth Gabay reveals the other side of rose, discovering wines (some unavailable beyond the winery steps) that are every bit as complex and intriguing as their red and white cellarmates.
After taking us through the history of rosé and discussing varieties and winemaking methods, Gabay turns her attention to the regions where rosé is made, first introducing us to historic wines such as Tavel, Cigales and Rosé d’Anjou. She next journeys to the heart of the revolution, Provence. The region’s pale-hued wines have become the height of fashion, with wineries owned by Hollywood stars and wines such as Garrus commanding premium prices. Unsurprisingly this has led to much emulation, but as Gabay continues her globalrosé investigations she discovers that pale is not the only interesting form of rosé.
Indeed, one challenge for rose producers is persuading drinkers to look beyond the colour, for as Rosé demonstrates these wines come in a huge variety of styles. From traditional claret rosé made using the saignee method to vins gris, natural wines and experimental styles, produced as far afield as British Columbia and Marlborough, California and Crimea, Gabay has tried (nearly) all of them. The result is a detailed yet conversational book that will provoke discussion among those in the industry, wine aficionados and students.
The movers and shakers of Provence are often invisible, behind the scenes, and rarely lauded. Although domaine owners get a little more press than the winemakers, viticulturists and reseachers at the Centre du Rosé, most everyone flies under the radar. Identifying the VIPs of Provence will illustrate what’s happening now in this colorful region… and all the exciting things to come!
Perception often outweighs reality and Bandol’s image is the perfect case in point.
Bandol reds have a reputation for being big, brooding, deep, dark tannic wines. The appellation is best known for its reds.
Its signature grape, Mourvédre, is said to need its feet in the sea and its head in the sun to ripen properly.
This webinar will bust the myths and give you the essential truths about the grape, the wine, and the appellation.
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