Trying to strengthen blind tasting abilities for Rose.
Because so many countries and region use Garnacha (Rioja tends to use Garnacha as well as Navarra, more famous for Navarra rose wine from Garnacha) they are difficult to tell apart. Rioja might use some oak and age their garnacha rose longer... but what of Garnacha rose from Australia?
In terms of the global market, Pinot Noir rose from Sancerre seems to be popular, but lately it seems as if a lot of California winemakers are making Pinot Noir based rose wine.Does anyone notice other trends?
In reply to Mark Guillaudeu:
In reply to Nathan Bihm:
Sorry if this is off topic, but this thread has made me very curious. What's your motive for strengthening your blind tasting of rose, exactly? Are you having trouble judging quality? Having trouble understanding the variation in styles from grape to grape and place to place? I know the purpose of blind tasting is about more than passing exams, but being an expert in blinding rosé is so far off my radar that I hadn't ever really considered it. Very cool topic.
I'm seeing more and more Spätburgunder (pinot noir) rosés out there! And also I feel like in Los Angeles at least, I'm seeing more Zweigelt on menus--both rose and not. I am into the Spätburgunder ones--Riedlin makes an exceptional one. Other than that Tavel, for me sets the bar for robust and more complex rosé. And in California Dragonette is pretty killer. Those last two comments were not good advice about how to taste or trends--just rosé I get excited for!
In reply to Jeremy Eubanks: