As Nantucket’s summer season is winding down, this is the perfect time to transition into enjoying a different style of rosé than the light, refreshing one you would imbibe during the dog days of summertime. In celebration of Labor Day, here is a selection of tried-and-true American-made rosés worthy of consideration and reflection this holiday weekend.
The best of rosés during this time of year are those that are intentionally made and not just produced as an afterthought. There are several ways to make a rosé wine. The first is the blending of white and red wine together, which is allowable for Champagne, but not other wines from Europe and rarely used as a practice here in the United States. Another method is referred to as saignée, in which the juice from fermenting red wine is bled off to make the rosé. In this instance, the resulting rosé is often times a byproduct of other winemaking endeavors where the wine left remaining macerating with the skins is made into a more concentrated red wine. The most authentic way to make the purest style of rose is by a brief maceration of the skin and juice, then a direct pressing just as you would for any other wine, making it a true labor of love.
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