Three Ways to Make a Rosé

Last Fridays champagne tasting left me thinking. Specifically about how a rosé is produced. I have always just thought of it being a product of longer skin contact, but after reading up on the Möet sparkling, I realized that blending is quite common too (or is it?). So, back to the books (Wikipedia) I went, to find out if there are more than these few methods. And here is what I found out… Continue reading “Three Ways to Make a Rosé”