Cypress Creek Lakes Wine Tasting Club is the newest community club, and they wish to invite any 21 and older resident who may be interested in participating to feel free to join in on the fun Thursday May 17th, beginning at 7:00pm at the Phase 2 Recreation Center (10702 Cypress Creek Bend Drive). The club was started to offer CCL neighbors an opportunity to mingle in a fun and stress-free, down-to-earth, casual (both in attire and atmosphere) environment that allows both the novice and expert to enjoy a variety of wine together!
This will be the inaugural gathering and planning of subsequent get togethers will be based on participant feedback and ideas. This club can be as big and creative as you make it. The current plan/idea is that everyone who attends should bring a bottle of wine that fits the designated category selected for that evening. Feedback from the tastings will be tallied and whomever brought the "winning" wine that evening will be rewarded by selecting the category for the next scheduled tasting. In addition to bringing a bottle of wine, it is also requested that everyone bring a snack (absolutely nothing big or extravegant, though it can certainly complement the wine).
For the kick off of the first CCL Wine Tasting Club the category will be any Rose' under $20
"A rosé (from French rosé; also known as rosado in Portuguese and Spanish-speaking countries and rosato in Italy) 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. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The pink color can range from a pale "onion-skin" orange to a vivid near-purple, depending on the varietals used and winemaking techniques. There are three major ways to produce rosé wine: skin contact, saignée, and blending. 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. Rosé wines are made from a wide variety of grapes and can be found all around the globe.
When rosé wine is the primary product, it is produced with the skin contact method. 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. The must is then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine making). The longer that the skins are left in contact with the juice, the more intense the color of the final wine.
When a winemaker desires to impart more tannin and color to a 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 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 involved in the maceration becomes more concentrated. The pink juice that is removed can be fermented separately to produce rosé.
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. Even in Champagne, several high-end producers do not use this method but rather the saignée method."*