PETIT WEEK IN WINE | April 10th - April 14th 2024

There is excitement in the air this week as we are gearing up for our annual Rosé Fest this Friday & Saturday! To further commemorate the occassion, this week we are featuring our favorite FOUR blush wines as part of our weekly Tasting Flight!

HEADS UP: It will be Carolina blue skies tomorrow and Saturday - and we now have very few tickets remaining for Rosé Fest this weekend! Don't delay if you'd like to try the best of the season - join us to take advantage of special event bottle pricing when you order your favorite blush wines for the season. Dawn your favorite pink outfit and celebrate the season of pink!

Get ready for warmer weather and picture-perfect outdoor gatherings! So if you miss Rosé Fest, join us for a smaller Rosé offering this week as we bring you a $20 Rosé Tasting Flight of a few wines, starting today at our Park Rd location. Please see below for our Tasting Flight hours.

Read on for a brief history of Rosé wines, and the direct-link to Rosé Fest tickets if you have not already done so!

And remember, as Julia Child said... "Rosé can be served with anything!"

Cheers & see you soon-



Don't miss the chance to sample the best Rosé wines of the season...

For more information and to reserve your spot - please click below!


5:00 - 7:00pm Wednesday

5:00 - 9:00pm Thursday

Friday: No Flights due to Rosé Fest

6:00 - 9:00pm Saturday

1:00 - 7:00pm Sunday


5:00 - 9:00pm Thursday

Friday: No Flights due to Rosé Fest

6:00 - 9:00pm Saturday

1:00 - 7:00pm Sunday

Roots in Ancient Greece

The roots of rosé winemaking can be traced back to ancient Greece, when much of the red wine produced was pale red. There are at least two competing theories on exactly why that was:

According to myth, Amphictyon, son of Deucalion and Pyrrah, first mixed red wine with water at meetings of his councilors to dilute its strength in order to minimize quarreling. But, as Russ Bridenbaugh points out in his excellent expose "Stop and Smell the Rosés" in Wines & Vines Magazine it was probably a product of something a bit less mythological and a lot more practical: wine was not left to macerate for as long as it does today and, thus, never became fully red.

Eventually the Romans popularized darker red wines in Europe around the mid 100s B.C., but rosé wine remained popular in parts of France — most notably, Provincia Romana (today's Provence region) — and the surrounding Mediterranean area.

A.D. Production

Post Jesus, rosé laid down roots in Bordeaux where, during the Middle Ages, 'clairet' — a dark rosé wine that's all but extinct today — became the most common regional wine exported to English. This domination lasted until the 18th century, when darker wines (which eventually took the name 'claret' among the Brits) again became dominant.

By the 19th Century the practice of producing "light wines" via shorter contact with grape skins during fermentation eventually spread to the United States, where rosé wine found a marginal place in California around the mid 1800s.

During the following century Provence reclaimed its former glory as tourism grew along the Côte d'Azur and brought more visibility to the wines. This inspired countries throughout Europe — notably Italy and Spain — to build the category as well. The birth of the wine U.S. was, on the other hand, a bit of an accident.

The Birth of American Blush Wine

By the 1970s, demand for white wine in California exceeded the availability of white wine grapes. California producers, ever sensitive to the market, resorted to making "white" wine from red grapes via the saignée method.

The first pink wines weren't necessarily sweet, but after the success of a batch of semi-sweet rose released by Sutter Home — the result of a stuck fermentation. The category of "blush" wines was born. These inexpensive "pink and sweet" wines caught fire, eventually breeding a generation's worth of negative connotations for rosé wine.

Saignée (in French "bleeding") is a method of production in which a portion of the juice from red grapes is removed in order to increase the color and concentration of the red wine. The juice left over from the bleed off is vinified into rosé. Producers have a long history — particularly in America — of vinifying the pale juice as rosé and regulations require that all Côtes de Provence rosé contain 20% Saignée wine.

Skin Contact is the traditional method of rosé production and the process that yields the most serious wines. Instead of pressing off the juice, it's left in contact with the skins of the grapes for a short period of time (from a few hours to several days) to derive color and tannin from the skins before removing them.

Blending finished white wine and red wine together to create rosé is common in Champagne, but was illegal until 2009 and is still an unfavorable method of production.

Shop our Online Store!

We will have your order ready for pick-up at our South End store or

at the Flagship Store at 4001 Park Rd! |

Wine Emergency? text us at 415.306.4283


Facebook  Instagram