Appreciating Rosé Wines

    Published: 06-16-2009
    Views: 9,706
    Andrew Stover, Wine Director at OYA Restaurant & Lounge in Washington, DC share his ideas on appreciating rosé wines.

    Andrew Stover

    Andrew Stover, a native of Grand Rapids, Michigan, moved to Washington, DC to attend The George Washington University with a focus in Marketing/Tourism & Hospitality Management. Stover also holds a Sommelier Diploma from the International Sommelier Guild and a Certified Specialist of Wine Certification from the Society of Wine Educators.

    Stover began his foray into wine by visiting local Virginia vineyards. Over the last 8 years, his love of wine has become an obsession and he has combined his love for travel and food by visiting wine regions in Australia, Brazil, New Zealand, Chile, Uruguay, Argentina, Chile, France, Canada and all over the US.

    Stover worked 2 years in the tasting room at Breaux Vineyards in Hillsboro, Virginia conducting wine tastings and tours in 2000-2002. He has consulted with Pintail Yachts in Annapolis on wine dinner cruises and conducts staff wine trainings with La Tasca Spanish Tapas Restaurant. In March of 2006, Stover was hired on as Wine Director and Sommelier for OYA Restaurant & Lounge, where he has revamped the entire wine program making it more food friendly and consumer driven.

    Stover has served 4 years on the Board of Directors for the Washington Area Concierge Association and 3 years as Chair of their annual Charity Gala: Bubbles on the Potomac, which is a sparkling wine tasting event aboard the Odyssey.

    Stover is also an accomplished writer and has published wine articles for Where Magazine, the Howard County Business Monthly and the Complete Event and Meeting Planner, a guide for local event and meeting planners, with tips on wine and food pairings for events. He also publishes a wine blog,

    Most recently, Stover has been hired to teach a food and wine pairing seminar at The George Washington University as part of the Event Management Certificate Program in the GW School of Business.

    Andrew Stover: Hi, I am Andrew from OYA Restaurant & Lounge in Washington DC, and today we are discussing tips from a sommelier. In this clip, I am going to be discussing Rosnay wine and hopefully help you to gain a better understanding.

    Now, Rosnay is not your granny s White Zinfandel White Zinfandel, for sure, is a Rosnay, but definitely not a dry Rosnay, which I am going to be discussing with you here. When I use the word dry, dry is a term usually used to denote the fact there is no residual sweetness in a wine. So, if a wine is described as dry then it s not sweet. Now what is Rosnay? As you can see, I have a number of Rosnays in front of me they have various colors from sort of light Salmon all the way up to sort of a very almost like a light red wine, if you will. But Rosnay is a wine made from red grapes and it usually starts out in one of two ways. You have your red grapes and you bring them into your winery and you will go ahead and you are crushing them because all red pigmented wines get their color from the skins of the grapes, not from the juice because the juice is generally white. There are a few exceptions to that but generally speaking, red grapes have white juice. The color comes from soaking the skins in the juice. So you have crushed your grapes, you leave the skins and they are soaking and some of the pigment is coming out. You can either, if you are deciding to make a Rosnay, you might go ahead and remove all the skins, after say, maybe 8-12 hours depending on the intensity and the depth of color that you are looking for and also the fruit flavors that you are trying to extract from the skins. Some other wineries, when making Rosnay wine, start out making a red wine. They crush the grapes, skins and the juice are soaking and say 8-12 hours into it, they actually remove some of the juice that has a bit of a pink color and some of the flavors and aromatics from the skin. That leaves the skins and the remaining juice to go on to be a red wine and it will be much more complex red wine because some of the liquid had been reduced so you have more skin contact for the remaining juice and the pink color juice that was extracted off and was sent off to be made into Rosnay, will go into a process similar to that used to make white wine. Usually going through stainless steel tank fermentation and then goes onto be bottled and sold. So, one thing that I always tell our guests here in the restaurant, is that Rosnay is a great food wine. Its very food friendly, it makes a great standing when you might have a dish where a white wine just won t stand up but a red wine would definitely be too overpowering and Rosnay makes a nice standing. Generally, these wines have a lot of red fruit flavors, pink raspberries, strawberries, sometimes there is a little bit of spice, sometimes there s also a little bit of sweetness. I have a wide range of Rosnays here in front of me. I have a Cabernet Sauvignon based Rosnay from Virginia, I have a Pinot Noir Rosnay, champagne, actually from France, have here a another Cabernet Rosnay as you could see a little bit of darker color. So a little more skin contact there with the red skins, this one is from Australia, a Cabernet Grenache Blend Rosnay from Spain and the final one, which I know you are thinking doesn t even look like a Rosnay, this is actually from a winery close to us here in Virginia, this is the Chrysalis Patio Red Rosnay made from the Norton grape, which has a very-very heavily pigmented skin and this is what a Rosnay from Norton looks like, almost like a light red wine. Some of the regions of the world where you definitely will find good Rosnay, the South of France, also Italy, there is some amazing Malbec Rosnays, being made in Argentina and as well as California and other parts of the US, Washington State make some wonderful Rosnays. I hope you enjoyed knowing a little bit about Rosnay wine today, thanks for watching.