Rosé Wine in Argentina: The proposal of Familia Gascón
hot seasons often change our eating habits and it is no different with the drink. Arriving on warmer days, we look for lighter and more relaxed wines , with less structure and more fruity. It is then, when the options of white and pink appear. And that’s where we’ll stop.
The rosés have had a sharp growth in recent years. From 2005 to 2015, the consumption of rosé wines passed from 5 million to 10 million litres, resulting in a growth of 100% in a decade.
When it comes to looking for answers to why more rosé wine is consumed in Argentina, we find two facts: the influence of the information received by the consumer on the part of the professional and demystifying the saying that rosés are almost always sweet and of poor quality.
The rosé wines are obtained from varieties of grapes with red skin and white pulp. The harvest is gently squeezed and the must is left macerated in cold contact with the skins for a short period of time (10-18 hours) in order for them to acquire their coloring feature. Once this period has elapsed, the coloured must is separated from the skins by bleeding (without exerting any pressure), continuing the rest of the vinification as if a young white wine was try.
The winery Escorihuela is the oldest in the city of Mr. Mendoza. It was founded in 1884 in Godoy Cruz. And it has a Rosé from the Gascón family line with two unique varietals: one is the classic Malbec and the other is the singular Sangiovese.
In Italy, sangiovese is the most planted red grape variety. Its name derives from the Latin Sanguis Jovis meaning the blood of Jupiter, in honor of the Roman god to whom he was worshipped.
Young sangiovese wines have aromas of fresh strawberries and a slightly spicy taste. Although they are not as aromatic, they usually have sour red cherry flavors, earthy aromas and notes of tea leaves. Sangiovese wines have a medium-high level of tannins and a high acidity.
This blend of Rosé achieves a coral pink color, with delicate aromas of red fruits, coming from the grapes Malbec and Sangiovese that make up it. The palate is sensual, balanced, with soft and ripe tannins and a delicate acidity that brings freshness.
The high acidity of sangiovese and its level of Moderate alcohol make it a good companion of Italian dishes with tomato, such as pizza and pasta.
- Sommelier en Cine al Plato
- Columnista en Eno Sábados radio Blu 99.5 San Juan
- Columnista Vitivinícola de la página TBN (Tus Buenas Noticias) en Mendoza.
- Sommelier Comunicador en MVQN(Más Vinos Que Nunca) Radio Continental Córdoba
- Trabaja como Sommelier Privado brindando Catas y Degustaciones
- Docente en Escuela Gastronómica Cecal Córdoba en la materia Introducción a la Enología
- Brinda Cursos Privados a medida para particulares
- Estudió Sommelier Profesional en Mariano Moreno Instituto Superior
- Estudia Comunicaciòn Social en Universidad Nacional de Córdoba