Bill's Rosé Wine Blog

Bill has a passion for wine and was introduced to dry Rosé wines thirty or so years ago in the South of France.  He had the idea of specialising in offering top quality Rosé wines within the UK, but it took a while before it could be realised. The wines chosen combine modern methods with the traditional skill of the winemakers resulting in superb wines, tasting just as good here in the UK as they do abroad!
Bill had forecast the expanding market for good Rosés so he registered Rose-wine.com and negotiated some of the best, most characteristic wines, at an early stage.

As a UK wide online supplier, Rose-wine.com has now built a reputation for great products and service. 

Permission is granted to partners, press and media to reproduce any of the photos, articles and material on this blog providing there is clear acknowledgement to Rose-wine.com

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Blog posts of '2012' 'June'

Wine Diamonds - What are they?

Buy wine from us and, who knows, you might just get some "wine diamonds" absolutely free! Nice mature grapes - CIVP image

A customer contacted me recently wondering about a little sugary looking deposit she'd noticed in a couple of bottles of Rosé.  I was able to reassure that these are natural and, in fact, are an indication of a particularly well made wine.  They tend to form only in wines that are slowly fermented, a process which adds to flavour and aroma and are sometimes more noticeable when the wine has been kept cool for a while.  Sometimes you may also see them on the bottom of the cork.  They are completely harmless and are not a fault, quite the opposite.

For the technically minded the little crystals are a potassium tartrate which is generally used to make cream of tartar for baking.  The wine industry is a great source of this natural material.  Thinking among winemakers varies.  Some are concerned that customers may not know what they are, and perhaps wrongly, perceive them as a fault.  Bolder winemakers won't compromise on quality, and do not put the wine through unnecessary additional processing involving temperature changes to remove them. 

The tartrates essentially come from good mature grapes and choosing not to remove them is a good example of the commendable "putting the grape first" school of thought, to provide absolutely top quality wine. 

 

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