Monday, 20 December 2010
The new Triple Zéro Rosé from Jacky Blot
Made from 50% Gamay and 50% Grolleau Noir and like the Triple Zéro white it has no added sugar at any point in its production. Dominated by red fruits, red currant in particular, it has an attractive touch of bitterness in the finish. Jacky Blot (Domaine de la Taille aux Loups) feels that this rosé could do with a bit more zip – to be more 'tonique'. One solution would be add around 10% of a Chenin base wine to this. Although for reasons beyond my understanding a still rosé (AC status) in the EU cannot be a blend of red and white wine, this is perfectly acceptable for sparkling wines.