Rosé all day
We chatted with Wendy and Amelia about some of the most
commonly asked Rosé questions, and even got a bit cheeky with a delicious and
refreshing Rosé cocktail!
What is Rosé?
Rosé is a winemaking style, and not a grape variety itself. It can
be made from any red varietal, but in Australia we commonly see Shiraz, Pinot Noir
or Greneche being used.
Our Saddler’s Rosé is Estate grown, and is a blend of Shiraz,
Cabernet Sauvignon and Merlot.
Rosé happens when the skins of red grapes touch wine for
only a short time. Where some red wines ferment for weeks at a time on red
grape skins, rosé wines are stained red for just a few hours. The winemaker has
complete control over the color of the wine, and removes the red grape skins
(the source of the red pigment) when the wine
reaches the perfect color.
This is a matter of personal preference. Rosé can range from the
Provence style barely blushed, through to being not much lighter than a Pinot
Noir. The beauty of Rosé is in its ability to let the winemaker decide where
they want the colour to end up.
Is Rosé sweet or dry?
Just like with colour, the level of sweetness in a Rosé can vary
greatly. There are the bone dry provence styles that we see, all the way
through to the lolly sweet pink Moscato, and everything in between.
There has been the perception that the darker or more colour a Rosé
has, the sweeter it is going to be, however that is not necessarily true. Case
in point, our Saddler’s Rose, whilst showcasing strawberry on the nose, most
definitely has a dry finish.
Pairing Rosé with food?
There’s no need to worry too much about how to serve rosé wine.
Going back all the way through recorded wine history, pink wines are known to
be incredibly compatible with all kinds of food.
Depending on the style of Rosé you are having, it is a versatile
wine that will pair with most things. Some of our favourite pairings are the
humble Aussie BBQ, a simple grazing board or just by itself on a warm afternoon
When and how to drink Rosé?
Rosé is best served when it is young, bright and fresh, and the colder
the better! So much so, that it lends it self to be made in to a Frosé cocktail!
Below you can find the recipe for a simple Frosé to enjoy as the
weather warms up;
200mls Saddler’s Rose
1 cup frozen cubed watermelon
1 cup frozen cherries
30mls cherry simple syrup
1 cup ice
Pour the wine into ice cube trays and freeze it
for at least 6 hours or overnight. Please note, that it won’t freeze into a
completely solid state, but the wine cubes should still be relatively hard when
To make the drinks, place the wine cubes, gin, watermelon,
cherries and simple syrup in a blender. Blend for 45-60 seconds, or until
smooth, stopping to stir as is necessary. If you’d prefer the drink to be
thicker, you can add ice, and if you’d like the drink to be thinner, you can
always add more gin.
Pour into glasses, garnish and raise it up for a