JWL Issue #060: How is rosé made

July 16, 2019

I’ve got some very exciting news to announce this week. 

I am launching a brand new project called The Wine List

When I started this newsletter 15 months ago, it was with the goal to try and help you learn how to buy better wine. This goal seems to be shared amongst almost every wine drinker I know, but achieving it is too often an insurmountable challenge. 

How you can learn about wine today

There’s two options at the moment: go and study a formal wine qualification. It costs hundreds of pounds with dozens of hours or study. Or you can buy a huge wine encyclopaedia, or watch a YouTube video or attend a tasting. The former is too much for most and the latter isn’t active learning. 

I created this newsletter to try to bridge that gap. Over the last 60 issues, I’ve had hugely positive feedback from the 2,000 of you who read this every week. But I’ve also had one big piece of feedback when diving in deeper to detail: the lessons are always hard without the wine in front of you. 

The Wine List is the next evolution of this weekly email. 

Every month, you will get two bottles of wine through the post. Each one will come with a Taste & Learn card that explains why you’re tasting what you’re tasting. Ever wondered what candied lemon actually tasted like in wine? I’ll highlight it with the wine in front of you and explain where it comes from. 

I’m imagining The Wine List to be an experience you can do once a month on your own, with your partner, with some friends, as you all actively learn about wine together. 

The cost is £33 + £6 postage. The value of the bottles of wine will be around the £15 mark. 

I’m not publicly launching this product yet. It’s entering a ‘private beta’ now. That means you - as a regular reader - gets the very first access to it. All I ask in return is you give me as much feedback as you can do. 

It’s available to pre-order now, the first boxes will ship at the end of the month. 

Sign up to The Wine List here.

There’s just 100 spaces available for issue one, so sign up today to guarantee being one of the founding members.

This newsletter 

As a final note. This newsletter will continue exactly how it always has done: covering the best affordable wines I can find, with bitesize lessons to go along with them. It will remain free and weekly. 

Thanks, Josh


Tinedo’s Runrún is a captivating wine. White grapes, aged in red wine barrels for a long time, gives this an incredible deep pink colour. I drank this recently at Good Neighbour and it was absolutely delightful. Refreshing, fruity, but also interestingly complex. It’s a white wine that looks like a rosé: every part plays tricks on you. Whatever it is, try this, it’s delicious. (Fine Wine Co. have it at £15 but you have to buy a case). 

LA described Cortese Vanedda Bianco Terre Siciliane 2016 as “everything I like in a white wine” and that’s not that much of a stretch. This hits that wonderful balance of ripeness and body. There’s orange peel and papaya in abundance. There’s a freshness here too. £15.95 from Slurp. 

Finally, Costa Vino Andalucia 2016 (£10.99 from Thorne Wines) is a great Spanish tempranillo-syrah blend. This is spicy and floral in equal measure but it sings very nicely with a great balance.


How are rosés made?

Colour in wine comes predominantly from the skins. Whites are typically fermented without skins and reds typically with. 

Rosé is made by leaving the skins on the grapes, after they’ve been crushed, for a period of time. The period of time could be a couple of hours up to a day. The longer they sit on the skins, the darker the wine will go and the more skin properties that get imparted. The skins are then removed, the fermentation completes, and the wine gets bottled. 

Unlike orange wine, which is made with white grapes, rosé is made with red grapes.

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