JWL Issue #148: 3 Rosés for the 30 degree heat, plus does red + white = rosé?

July 20, 2021

The last week has been a tough one at Wine List HQ. Two of our six person team are down with coronavirus, which has slowed down operations somewhat.

As a result, we are going to skip this month's tasting as a Live event and instead record it when we can and upload it to the site.

We were hit with severe delays to shipments this month. One of our wines which we originally ordered back in May, arrived mid-June – with two weeks to spare until we needed to pack it up and send it out to you.

Sadly, that shipment had been split up in Europe. We have been for the last month chasing this remaining shipment. But sadly we aren't given much clarity in its arrival. We are doing what we can to explore alternative options for future imports so that this doesn't happen again.

Win cheese, sauces and wine

We have partnered with Cheese Merchant, and Dr. Wills to give away cheese, sauces and wine. All you have to do is enter your email over here to be in with a chance to win.

The Independent reviews Wine List

Emma Henderson at the Independent gave us a brilliant review which you can read here. Writing about By the Glass she writes, "[i]t’s an incredibly affordable way to learn about wine in your own time, with pals and without leaving your house, so get pouring." Thanks to Emma – and if you've not signed up to BTG, you can have a trial box for free here.


Three rosés for the 30 degree heat

It's too hot to drink anything that's not spent some time in the fridge already. So we turn our eyes to some pink wines for you.

Cintu is a rosé from Corsica (£8 currently from M&S). Grapefruity stone fruit aromas, which is just as dry as your Provence you love but with some different aromas in there too.

If you've never had an English rosé, then Oxney's really shows off how good it can be. We've ran out of stock since our rosé box but you can get it in Waitrose (£16.99) easily enough. Like Wimbledon it tastes of strawberries and cream.

Finally, Le Petit Beaufort Brut Rosé (£25 from Wine List). They're currently serving the non-rosé of this by the glass at new Soho natural wine bar Crispin. The Brut Rosé is pretty weird – in an interesting way. Between three of us, we'd never tasted anything like it before. But unlike most weird funky stuff, this was utterly enjoyable. A real surprise.


Does red + white blended = rosé? 

Just add some white wine to make it a rosé," so I heard once after tasting a less than appetising red.

This isn't how rosé is made. Rosé is made by taking red grapes and preparing it like you were making a red wine. However, whereas with red wine you keep colourful grape skins in contact with the grape juice for long periods, with rosé you take them out after a few hours or days.

The most notable exception to this rule is in fact Champagne. Here, you can take a white base wine and a red base wine, and blend them together before the second fermentation.

While the 'just add white' comment may seem like something you should never do, it's part of the winemaking process. Blending – or Assemblage as the French call it – sees the winemaker take different wines or grape juices from different parts of the vineyard. Sometimes these will form an entry-level wine while the best plots might form another specific wine.

So as a fun game to play – next time you find a wine you don't like, think about what you don't like about it and blend it with something else. A red that's too high in tannin and aroma? A light floral white might just lighten that up. Ditto a red that feels a touch too thin, a splash of something heavier could turn it around. Enjoy yourself and play vigneron for the day.

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