“I think people will love it,” Norton said. But when the partners at Hogwash, who spend time on Nantucket and at the Box, called about a potential collaboration, co-owner Packy Norton said “this was a no-brainer.” A portion of the sales of the rosé at Epernay will go to support the Nantucket Boys & Girls Club.įor the owners of The Chicken Box, a branded rosé was certainly not something that was in their wheelhouse. The 250 ml cans of the sparkling California rosé branded with The Chicken Box logo will be on sale all summer at the bar for $10, as well as at Epernay Wine and Spirits on North Beach Street. The Chicken Box and Hogwash sparkling rosé will be unveiled Thursday night during a party at the Box. The “internationally infamous” dive bar on Dave Street is launching perhaps its most unexpected collaboration this week with Napa’s Hogwash Rosé, just in time for the Nantucket Wine Festival. Even in Champagne, several high-end producers do not use this method but rather the saignée method.There’s a new headliner coming to The Chicken Box this summer - all the way from Napa Valley. The simple mixing of red wine into white wine to impart color is uncommon and is discouraged in most wine growing regions, especially in France, where it is forbidden by law, except for Champagne. The pink juice that is removed can be fermented separately to produce rosé. The red wine remaining in the vats is intensified as a result of the bleeding, because the volume of juice in the must is reduced, and the must involve in the maceration becomes more concentrated. When a winemaker desires to impart more tannin and color to red wine, some of the pink juice from the must can be removed at an early stage in what is known as the Saignée (from French bleeding) method. The longer the skins are left in contact with the juice, the more intense the color of the final wine. The grape is then pressed and the skins discarded, rather than left in contact throughout fermentation (as with red wine making). Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically two to twenty hours. When rosé wine is the primary product, it is produced with the skin contact method. Rosé wines are made from a wide variety of grapes and can be found all around the globe. Rosé wines can be made still, semi-sparkling or sparkling and with a wide range of sweetness levels from highly dry Provençal rosé to sweet White Zinfandels and blushes. There are three major ways to produce rosé wine: skin contact, saignée, and blending. Usually, the wine is labelled rosé in French, Portuguese, and English-speaking countries, rosado in Spanish, or rosato in Italian. The pink color can range from a pale “onion-skin” orange to a vivid near-purple, depending on the grape varieties used and winemaking techniques. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. RoséĪ rosé is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. Perfect for casual summer sipping, paired with a plate of pork hot off the grill which is, of course, how it got its name.
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