29 Apr 2012 Back

Blog: Twitter and Rosé

Hello, welcome, and thank you for reading our very first blog.


Here we will talk about wine, wine and errr…..more wine! We aim to be unbiased, looking at trends, opinions and a ‘tad’ of general knowledge, the latter as wine lovers, rather than anoraks.


So here we begin…

Twitter & #7wordwinereview
A small revolution has made its way through twitter in the past four weeks. The brain child of Vim @12x75,  it cannot be any simpler; the #7wordwinereview is aimed at simplifying the way 'winos' describe wines thus making it more fun, approachable, and speeding up communication to consumers. This is a great concept, as it really highlights the true and most relevant attributes of the wine and cuts out the unnecessary ‘fluff’ around the tasting notes. The number of words is limited so you are encouraged to mention what is really important and I will go as far as saying that it is not only fruit, tannin and acidity but also texture and the sensation we get by tasting the wine, some words that are slowly appearing are ‘Buy’, ‘Poised’, ‘Fascinating’, ‘Brilliant’- to mention a few…words that in my view mean more than one thing, which is brilliant since for me there are sensations and feelings you can’t really describe in wine.

Vim should be proud, the #7wordwinereview has already been used in nine different languages, Waitrose wine have run consumer competitions with it and even one top classed growth Chateau in Bordeaux has started using it, who would have thought that of the bordelaise...? Well-done Vim!

This is grounds for an immediate divorce : #7wordwinereview I wonder what wine that was....

Rant- Rosé and Colour.. it’s too dark, I’m not trying it!

I remember years ago, during my early career as a Sommelier, I could not give Rosé away for free, even if I wanted to. Customers did not appreciate the style or colour of the wine. This radically changed at the start of the noughties- especially in the scorching summer of 2003… we did get a summer that year…remember? Ever since, rosé sales have multiplied and so have the styles, from ‘Blush’ - so light you have to really look for the pink colour- to ‘light reds’ or what Australians generally call rosé. One will think this is great, more styles, more versatility and potentially better wines too! Unfortunately, it seems that this is not the case and there is now a trend with the colour, anything rather than pale pink, salmon or copper gets a negative response. The real rant begins when wine professionals, buyers, sommeliers, and to a degree independent retailers refuse to taste a rosé purely based on its colour. When did we judge a wine by its colour before? And why are professionals doing it? This is unheard of to me, if anything, when hypothetically let’s say a Pinot Noir or a Riesling is a little darker than normal in colour it usually awakens further interest and or curiosity in the wine, instead of refusal or hesitation. I had the chance to chat about this very issue to two Sommeliers in London dealing with high volume restaurants and extensive wine lists- Anne Lomas , Head Sommelier and Wine Buyer at Roast and Laura Ward , Head Sommelier and Wine Buyer at Vivat Bacchus  
 
Whilst neither had a problem with the colour of the wine, Anne said that consumers don’t look at rosé as a wine as such but just rosé- something beautiful and attractive but with no ‘Real’ wine attributes. Laura Ward went even further claiming that darker roses were essential in a wine list as they are much more versatile when it comes to food and wine matching, and many of the paler examples of wines didn’t have that much character! So after all, the battle has not been lost.

What is worth remembering, in my humble opinion, is that rosé wine should taste of rosé wine, i.e. floral with red fruit notes. Grape skins vary in colour and thickness; therefore, a rosé made using Barbera or Corvine will be darker than one using Pinot Noir or Tempranillo, let’s not judge a book by its cover and remember that colour is after all, not that relevant.

Thank you for reading

Angus

 

                








Laura Ward
is Head Sommelier and Wine Buyer at Vivat Bacchus @Vivat_bacchus
Anne Lomas is Head Sommelier and Wine Buyer at Roast @thewinefiles

Angus is a Spanish born ex-Sommelier with over ten years experience at the top end of the restaurant trade, now ambassador to our brands, giving us his thoughts unedited and upfront in this blog.









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