Drinks, Spring
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Frosé All Day

There has been a very strong obsession with rosé wine lately. The phrase “Rosé All Day” has become a mantra of many millenials who enjoy sipping on this tasty pink beverage. This phrase has been emblazoned across shirts, phone cases, and even swimsuits (lol) and everyone is just drinking it up! While it’s a little obnoxious, and basic AF, there truly is a lot to celebrate with this delicious type of wine.

Rosé is produced in three ways. The first and most common way to make rosé is through maceration. In this process, red grapes are placed into the white wine and are left so sit and macerate for a period of time. The red colour from the grapes bleed out into the wine, producing a pink colour. It’s basically like letting a teabag steep in a cup of water. The longer the red grapes sit in the wine, the darker the colour gets.

The second way to make rosé is to blend the wine. In this process, red wine is simply added to a white wine, thereby producing rosé. If you ask a French person, this is not rosé at all- it would be a complete insult to winemakers all over France. In North America, we can somehow get away with it (ugh…we are such barbarians). Again, the amount of red wine that is added to the white wine can vary the colour and flavour significantly.

Finally, the third way to make rosé is through a process called Saginée whereby grapes are stacked in a tank and the grapes are crushed by their own weight. The juice does not remain in contact with the grapes too long, which produces lighter pink rosés. Some of the best rosé in the world is made using this method.

Regardless of whatever method rosé is made, you want to make sure to consume it within 1-2 years from bottling. Unlike a red wine, rosé does not get better with age.

Various wineries in British Columbia produce rosé- some of which have even won prestigious wine awards. Regardless, my favourite rosé is from Diabolica (Okanagan Valley, BC). Not only is the wine local and the name totally awesome… the rosé is “devilishly delicious” as well. This rosé is on the dry side and not too sweet, but you get delicious tastes of strawberry and berries as you drink it- just the way I like it. And this is the rosé that I used in my recipe for Frosé.

Frosé is definitely a new bougie millenial drink- but my gosh is it ever good on a hot sunny day. It’s basically a wine slushie. Hey, I will figure out any way to drink 😛 Simply add water and lemon juice to the rosé, freeze in a large baking dish, and stir every hour or so, and you’ve got a cool and refreshing new way to drink your favourite wine. This is the perfect drink to sip on (or eat with a spoon) on a patio on a nice hot sunny day with your friends, or to have for a summer bridal shower or bachelorette. Just be careful, this does go down pretty fast 😉

Comment down below your favourite rosé…I’m always on the look out for new ones! 🙂

For the full recipe, click here!

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