Most people never think of Rosé during winter, but it is a wine we love to drink in any season. In fact, it is our aperitif of choice twelve months of the year. A good, dry Rosé is chock full of flavor, yet amazingly light and refreshing. Just because it is pretty doesn’t mean Matchbook Rosé of Tempranillo isn’t a seriously delicious wine. It has all the essence of Tempranillo – strawberries, raspberries and spice – wrapped around a juicy core of white peaches and melon. A little zip of lime zest adds a bright note to the finish. It’s not complicated. Matchbook Rosé an easy wine to pair with just about any nosh: Manchego cheese drizzled with fig jam, a bowl of cured Arbequina olives, a dollop of hummus on crusty bread. Our Rosé is even delicious on it’s very own as a Valentine toast to your sweetie.
Read more about our Matchbook Rosé here: http://crewwines.com/wines/matchbook/rose-of-tempranillo/
Purchase online here: http://bit.ly/1jrRCoq
Walking through the wine laboratory, beakers filled with pink liquid catch the eye. Is this special for Valentine’s Day? Nope. Laboratory tech, Mikayla Callen explains: “Using a special piece of equipment called a cash still, I boil a wine sample and collect vapor (which is turned into liquid through the cooling portion of the cash still). This vapor-turned-liquid is called the distillate and is acidic. I take the distillate and titrate (I add a base) until it turns a pink color, as seen in the pictures. This pink color indicates that the distillate is at a neutral pH. Based on the volume of base that I added to the distillate I can calculate the volatile acidity-a measure of wine spoilage. The smaller the number, the better. I calculate volatile acidity for each barrel group about once a month to ensure the number is within an acceptable range.”