QOTD – probably ignorance, not fear. The only rose’s I’ve ever had have been alcoholic Kool-Aid and I just don’t want to drink junk like that. I did not really know that there were pink wines out there that I might enjoy.

Not afraid of Rose wines at all. But that is a fairly recent development. I was tasting at a winery (can’t remember which) and they poured me some pink stuff (gasp). Not one to waste, I tried it and (gasp again) didn’t hate it. Since then I’ve had several “pinks” that I found quite decent, and am looking forward to opening the bottle of Mary Elke Rose in the wine fridge.

Not much exposure to rose. My parents were big French white and red drinkers in the 70’s and 80’s when I was growing up. Perhaps the light red color somehow sends a message to the brain that it is a “weak” red. Upon tasting, one starts to associate it with a white wine. Serious identity crisis going on here. We need to accept rose as a class of its own. Go pink!

Not much exposure to rose. My parents were big French white and red drinkers in the 70’s and 80’s when I was growing up. Perhaps the light red color somehow sends a message to the brain that it is a “weak” red. Upon tasting, one starts to associate it with a white wine. Serious identity crisis going on here. We need to accept rose as a class of its own. Go pink!

Has anyone found out how a varital that has dark skins with dark juice can become a white wine???

Burton-

All grape varieties have essentially clear juice. The color of red wines comes from the skins, which are left in during fermentation. White wine-producing varieties tend to have yellow or green skins, but it’s basically irrelevant because the skin is filtered out before fermentation. Pink wines are produced from red varieties by leaving the juice in contact with the skins for a while before filtering them out.

White wine made from red varieties is called “vin gris” because a little bit of dusty pinkness does come through, but they are considerably lighter than normal pink wines.

There are a few dark skin grapes that have dark juice that are the exception to rule. Alicante Bouschet is one of those. I wasn’t even born in the era GV was referring to with alicante bouschet being popular in a white form. Nothing suprises me when it comes to manipulating “world class” wine…(powdered tannins, reverse osmosis, acidification, chaptisation….). I understand those but not sure about making white wine with red skins and red juice. I hope I can find out.!

to further elaborate on manipulation because most dont know: powdered artificial tannin, Penfolds Grange; reverse osmosis,certain First Growth Bordeaux; acidification, great german wines in a hot year i.e. 2003; chaptisation, great burgundies when a cool season happens and grapes dont ripen. Dont take me the wrong way. Some wines succeed in difficult vintages but some wineries have to save their ass using “artificial” methods.

GV, thanks for WLTV live at Le Meridian. You are the best! a most enjoyable evening. Loved every second! Glad you survived the “LA welcome back” Thanks again bigtime.

QOTD….Not scared but frightened thanks to the boxed wines out there.
I like the pickles t-shirt better than the deer one. Hope you come out with it soon.

Not scared of roses. They are great for summer instead of drinking heavy reds. Just need to convince others it is safe to get into them. Thanks for featuring a few.

Hi Gary- I’ll give the Copain a fling. Sounds very interesting.

QOTD- Now you have me drinking Rose, so I’m not afraid anymore.

Gotta love the profile of “pink pebbles at the bottom of the aquarium after little Timmy goes to fishy heaven.” LOL

I’m a fan of the Provence roses so the Copain is a must buy. Plus, it has the nicest label.

QOTD: If ANYTHING every scared me of the pink stuff would be the infamous Beringer White Zinfandel. And since I have thrown, no, catapulted the monkey off my back (Peyton reference) and tried other roses, that is the only thing that held me back.

Have a great Memorial Day everyone and give thanks to the men and women who defend our country and our way of life.

Salute!

you mentioned “sugarfied” in the episode and that leads me to a question I have about wine additives: I was recently told by a winemaker that it’s illegal to chapitalize the wine by adding SUCROSE but is completely legal and, in fact, a somewhat common practice to add FRUCTOSE in the source of concentrated fruit juice. Really, how common is this? and do you think it takes away from the “art” of the craft and the quality of the wine? Also, thoughts on Mega Purple?

one of the main reasons i don’t drink the pink stuff is because at the wine store that i worked at when i turned 21, all of the employees were red wine drinkers. i heard nothing really very good about many white wines, and especially nothing good about any pink wines. and i guess their bias has spread t o me. but after that show, i’ll see what i can do about remedying that.

QOTD: Pink Flamingos scared me. Scared me to my core. So much that it took hours and hours of therapy and a lot of help from my wife before I could even watch this episode. Thank you Gary for curing my fear of pink…although John Waters and Divine are two I don’t think I’ll ever get over.

QOTD: I’m not afraid of the French stuff it’s the US pink that scares me. I don’t know whether it will be sugary american white zinfandel style or french dry style. That’s why I prefer the french; I know what I’m getting.

I was a little reluctant on rose at first. But this episode defintely opened my eyes! Thanks Gary! Tori Mor vineyards in Oregon, make a great Rose.

QOTD – Nothing’s holding me back, Gar’ — don’t you remember many months ago, when I was singing the praises of Lancers Rose’ and Velveeta cubes?!
Man, that’s lip-smackin’ snackin’!!

Bill V.

i’ll echo the sentiment of others on the hit & miss problem rose seems to have. i’m not afraid of it at all – i’ve currently got a few bottles of it on hand. but the problem is when i open them, the majority will smell a little fruity and kinda taste like chemicals. i’m sure the great ones are out there…. but they’re not in the stores in my area.

there are so many good roses out there.. its a shame .. Guigal and rocas are so mass produced
here are a few good ones..
Les Porceiux : Provence
Clos Roche Blance: Loire
Vina Tondonia: spain
Domaines Fontsainte: Coteaux du Languedoc

many great ones from Provence,Tavel, Languedoc, Its sad that only one of the 4 you tried was any good

Big Friggin WLTV LA bust party Sat night! GV comes thru bigtime after getting ripped by his limo driver and LAPD! Wow! What fun!

Gary,
I can’t believe you came out to LA to party, and didn’t even ping me. I’m grieving today (here in sunny Santa Monica).

Definitely not afraid of the pink. Ask my wife. But as for rose, I’ve been meaning to try it. I actually own a 2005 Domaines Ott rose and a 2005 Etude Pinor Noir rose, but I haven’t had occasion yet to bring either one out of the fridge. Looking forward to it soon though.

I sort of like the rosee’s, like Fiddlehead’s Pink Fiddle free run pinot, OK, but probably better soaked to fullness, but then of course, it would be different if it hadn’t have been bled.
On another note:Dateline Hollywood:Wine lover GV questioned for T-shirt infraction in LA, stay tuned for more.

I recently tried a half bottle of Swiss Château D’Auvernier Oeil de Perdrix Neuchâtel 2005, free-run 100% Pinot Noir. Magnificent, and made me interested in going pink, though I wonder if I will be disappointed unless I get excellent guidance, or lucky again.