Wine School: Rosé All Day!
From a pale onionskin orange to a shade of vivid near-purple, Rosé is an ever-evolving canvas of colors, aromas, and flavors. While it is not known when the first wine labeled as a rosé was produced, it is likely that most of the earliest red wines made were closer in appearance to today’s rosés than they would be to modern red wines, making this possibly one of the oldest known types of wine. Because many of the winemaking techniques used to make today’s darker, more tannic red wines were not widely practised in ancient winemaking. Both red and white grapes were often pressed soon after the harvest by hand, feet, or even a sack cloth, creating juice that was only lightly pigmented. Even after newer and more efficient methods were developed, many ancient and early winemakers still preferred making the lighter colored and fruitier style of wines.
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. They are made from a wide variety of grapes and can be found all around the globe.
In this class, we’ll take the time to learn how rosé is made today and how it achieves the various shades of pink through the saignée method, while also enjoying various styles of rosé, from the pale pinks created by direct press, to the bubbly rosé created from blending grapes. Join us as we dive into the history of and creation of one of the oldest types of wine!
Tickets are non-refundable, but they are transferable between friends! You can view our Cancellation Policy here!
Instructor Bio: Victoria Tuzet
Originally from Montréal, Canada, Victoria recently relocated to the Upper Valley after several years in Southern California. A passionate traveler with a deep curiosity for wine, she plans her adventures around the world’s most celebrated wine regions whenever possible. Her wine travels have taken her through Napa and Sonoma in California; Bordeaux, the Loire Valley, Champagne, Provence, and Alsace in France; Valpolicella and the tiny towns of Tuscany in Italy; Spain’s Rioja and Cava regions; Portugal’s Douro and Porto; and even the volcanic vineyards of the Canary Islands.
Victoria spent four months living in Spain, immersing herself in the local wine culture, and later worked the 2022 harvest in France’s Rhône Valley, assisting with winemaking at an organic and biodynamic estate. She holds her WSET Level 3 Award in Wine and is currently completing the WSET Diploma, with expected graduation in 2026. When she’s not talking terroir or vintages, you’ll likely find her watching documentaries, attempting to bake, or crafting between tastings.