Originally Posted by patrickBOOTH
On the subject of rose is there a way to tell if it is a white blended with a red vs. minimal skin contact during fermentation? Is one method superior to the other, or do they both have their goods and bads?
i don't know of a way. Nor do I think one is better than the other.
It's surprising how little red is needed to make a rose. The other weekend, I was drinking crap wines, and I finished my glass of red and poured white directly into the same glass. To my surprise, it was quite pink.