Tag Archives: rosé all day

It is pink! It is dry! It is PINK and BOOZY!!!! IT’s real tasty Bardolino yo

24 Apr

Okay so let us OVERCOME our SKEPTISCISM!! The famed wine from ye olde Veneto is Valpolicella. Which is Corvina, Rondinella, Molinara and possibly other -a– grapes. And then within the region…nearby! Is Bardolino. With its Bardolino Chiaretto rosé and fuck if I do not love an underdog rosé. Let us get the fuck into Chiaretto.

LET US ALL GIVE AT LEAST AN AIR KISS TO BARDOLINO CHIARETTO!!

Muah, muah dahlingzzz.

2015 Corte Gardoni  Chiaretto

It was real good shit.

That is so articulate.

Okay so it is not groundbreaking nor will it make you..I dunno. Swing from the chandelier?! The only thing to ever make me swing like that is Sia’s Chandelier and tharrrr is dancing in that link, so that is where I am but this wine was in the omg come on pink wine skeptics let us have a lark. If not a swing…

Okay let us just say inspiration! This wine you taste and wanna dance!!! You wanna move. Waggle your hips and bob your head and maybe some wine ARSEhole will say what Bardolino?! Chiaretto?!  Are you kidding?

And. 

I. 

Say: I say I have been pursuing Corvina-grape nirvana some time so let us all dance like we were in a Sia vid together. That would be magic.

Sans magic I will give you fucking boring shit—Wait…just get in!

If you want my credential analysis-stuffs to make you feel qualified in finding this and serving this loveliness–I’m recommending it with my WSET (Wine and Spirit Educational Trust level 3 credentials:

Eye: clear. medium peach. medium tears whatever the fuck most of us do not know about tears.

Nose: clean, medium plus peaches, raspberries and pomegranate. youthful cause duh it is only a couple years.

On zee tongue!!More of the nose. The acid is medium plus and the alcohol is also so (checking–it is 12% so yah more than medium SCORE!) and no tannins obvi. Other than all this this is a generic but I’d drink the hell out of it stuff…Because there is a hint of fucking strawberries in sorbet or even perhaps sherbet?! So all is to say this rosé is worth your time in the night. The finish goes on and on, so you say of it, it is all the bullshit plus some textured vanilla and thyme like maybe there was an herb in there some…time. But generally…

Let us get into this PINK! PINK IS THE STUFF!!!

Into the night! With pink.

Let us dooooo it.

Pink. Love. Hearts n stuff. 💕💕💕💕💕❤️❤️🍷🍷🍷

 

I have zero patience 

1 Nov


Should I save bubbly for special times?

Mayhaps.

Should I share it?

Indubitably.

But I tofurked up.

It’s like the veg way of messing up. Tofurk-ing up. My mom was critical of my expletives so I’m exploring my alternative options. Bear with it.

I funked it up on the sharing part but I was sent two Rotari samples, one white and one rosé and…I love rosé and…I was stressed and…okay look I opened it and said to myself “If I finish it a day or so later it may have less bubbles but what the fudge I want it now. I will share the brut later but I want the rosé NOW.

I was SO excited for this because WHAT?! It is grapes made into bubbly just like Champagne but…Italian. 

To be more specific, it’s bubbly from Trentodoc, the second oldest sparking appellation after Champagne.

Like Champagne they make their sparkly from Chardonnay and Pinot Noir–Champagne also sometimes includes Pinot Meunier but this bubbly sticks with the first two. 

Like Champagne the base wine is made and bottled then more yeast and sugar is added to create a second fermentation. At some point after the potion rests on the dregs of exhausted yeast there is disgorgement: all the sediment of the leftover yeast is expelled. Perhaps a small dosage of wine n sugar tops it up. A cork, cage and foil are added and it’s off to the races. Or to the bloggers. Whichever.

That is “traditional method”–or in this case “metodo classico”–sparking  wine!

It’s a lot. But! Does it taste good?

I tasted:

Rotari Rosé Trentodoc 2013

Okay holy frug. Here are my happy thoughts.

Appearance:

Pale, pink-salmon, fine light bubbles.

Nose: raspberries strawberries cherries all the red berries + Wet rocks n yeast.

On the tongue (everyone’s favorite organ): oh the effervescence of a traditional method bubbly! Transfer and tank method cannot surpass the elegance of the bubbles, and this traditional method has all the right stuff. Them’s the high-labor high-price breaks.

High dang acid, medium alcohol, And the flavors oh right those! In addition to those delightful wet stones you get the very light hints of brioche that come from so much time sitting on the lees. That is, the yeast remains. Those are the lees.

It really is a whole lot of strawberry and raspberry and stone and as I said the brioche. So like butter and yeast and cream. My favorite bread and fruit products, usually eaten separately now combined into a sublime beverage.

Fork yah.