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Our house Rosé wine is typically a Chilean Wine. This bottle is a delightful tasting Rosé wine full of flavours with a fresh, crisp finish. Perfect when served chilled and to eat with a fragrant Asian cuisine.
Rosé Wine happens while the skins of red grapes touch Wine for only a short time. Where some Red Wines that ferment for weeks at a time on Red Wine grape skins, Rosé Wines are stained with the Red grape skins for just a few short hours. The wine producer has complete control over the colour of the wine and removes the grape skins from the Wine (the source of the red pigment) as soon as the Wine reaches the perfect colour. As you can guess, nearly any red wine grape (from Cabernet Sauvignon to Syrah) can be used to make rosé wine. However, several traditional styles and grapes are, preferred for rosé.
The dominant flavours of rosé wine are red fruit, flowers, citrus, and melon, with a pleasant crunchy green character on the finish similar to rhubarb or celery. Of course, depending on the type of grape the rosé wine is made from, will greatly vary the flavour. For instance, a deeply-colored Italian Aglianico rosé–rosé is called “Rosato” in Italy,– will offer up cherry and orange zest flavours, and a pale-colored Grenache rosé from Provence in France will taste of honeydew melon, lemon and celery.
The maceration technique is when the Red Wine grapes are let to rest, or macerate, in the juice for a period, and afterwards, the entire batch of Wine is, finished into a Rosé Wine. The maceration process is probably the most common type of Rosé Wine we will see available in countries like Provence and Languedoc-Roussillon, France where Rosé Wine is as important as Red or White Wine.
The Saignée (“San-yay”) system is when through the first few hours of making a Red Wine, some of the liquid is bled off and put into a new vat to make Rosé Wine. This approach is very common in Wine districts that make excellent Red Wines such as Napa and Sonoma. The goal of bleeding off the juice not only delivers a lovely Rosé Wine but it also stores the Red Wines’ strength.
The blending process is when a bit of Red Wine is added to a vat of White Wine to make Rosé Wine. It doesn't take a lot of Red Wine to dye the White Wine Pink, so usually these Wines will have up to 5% alcohol by volume or so, of Red Wine added. This process is very uncommon with still Rosé Wines but happens much more in Sparkling Wine regions such as Champagne. An example of a particularly beautiful Wine made with this technique is Ruinart’s Rosé Champagne, which is fundamentally Chardonnay with a smidgen of Red Pinot Noir mixed in.
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