The French have a decent advantage when it comes to rosé wines, afterall, it’s a French word, right?! Italian rosés, also known as “rosato” wines, are pink wines that are made using red grape varieties. Just like the French, they get the pink hue as a result of removing the skins from the juice very early in the process (like, within hours of crushing). These pink wines are often dry and refreshing, with bright fruit flavors and crisp acidity. Italian rosatos can be made from a variety of Italian grapes, including Sangiovese, Barbera, Nebbiolo, Montepulciano, and Pinot Nero.

One of the most popular Italian rosatos is the Rosato di Montepulciano, which is made from the Montepulciano grape variety. This wine is typically dry, with bright acidity and flavors of red berries and citrus fruits. Another well-known Italian rosato is the Chiaretto, which is produced in the Lombardy region using the Groppello grape variety. Chiaretto is often light and refreshing, with delicate aromas of flowers and fruit. In the Friuli region of Italy, they use a red Pinot Grigio grape and call it Romato.

At Uva, we have a very popular Romato called Sun Goddess that has more of a copper hue. And, a fun fact is that it is made by Mary J. Blige who is not only a famous musician, but also has her own vineyard in Italy!

Italian rosatos are versatile wines that pair well with a variety of foods, including seafood, grilled meats, and salads. They are also popular as aperitifs and can be enjoyed on their own as a refreshing summer drink.

When it comes to serving Italian rosatos, they are typically best served chilled, but not too cold, as this can mask their delicate aromas and flavors. Overall, Italian rosatos are a delicious and refreshing option for wine lovers who enjoy the bright fruit flavors and crisp acidity of pink wines. We like to call it our “summer water.” Salut!

As you stroll through the liquor store aisles you my come across a wine that looks like a good contender, and next to it the same wine with the word “Reserve” on the label. The price is higher so you think, that’s the one! But buyer beware, don’t be fooled.

Originally, the term “Reserve” wine was coined by winemakers who saved a portion of their wine that they felt was truly special to share with family and friends. As the industry of winemaking progressed, the term Reserve/Reserva/Riserva defined a wine that is simply of higher quality – the grapes may have ripened to perfection or come from a select part of the estate. The wine out of those barrels is unique in some way in comparison to the regular release. From a regulatory perspective, in order for a wine to be labelled Reserve, the winemaker must prove it to be superior in comparison to their regular release — come from exceptional fruit, have a higher minimum alcohol content and a minimum period of ageing before being released to the public for sale.

Unfortunately, in today’s world of winemaking, the term Reserve, may very well be meaningless. The only countries who continue to enforce strict guidelines for Reserve wines are Italy, Spain and Portugal. (For example, a Spanish Gran Reserva requires at least 5 years of ageing, of which two years must be in oak barrels, before they can be released for sale.) All other countries, the U.S. and France included, do not have the same laws and as time has gone by, the term Reserve has become a shady marketing ploy for many producers. More often than not, the term is used to coax unknowing consumers to purchase their wine by indicating there’s something special about it. Having said that, there are many winemakers who continue to produce beautiful Reserve wines in the way it was originally intended. Because of the tainted reputation, winemakers who produce special or select wines from their estates will oftentimes label the wine “Cuvee” to indicate a wine that is a true Reserve in the traditional sense.

Our advice – be wary of the term Reserve and don’t buy just for the sake of what’s on the label. Let your tastebuds decide if it’s special enough to earn a place in your shopping cart or in your wine glass.

Do you feel screwed if you buy a bottle of nice wine and you didn’t get to pop a cork?

For decades there has been an intense debate within the wine community about whether the cork or the screw closure is best. The screw cap came into existence in the 1970s and was widely perceived as the seal for mass-produced, low-quality wines. Consumers and wine purists alike turned their noses up, instead of down into the glass, at a wine sealed with an aluminum cap. But why did the metal topper come into existence at all and (literally) screw up everything for the unassuming cork?

Simply said, it was because one of the leading wine producers in Australia was just sick and tired of losing innumerable bottles of his precious commodity to “cork taint.” Taint is caused by a compound released by a fungus found in cork, and even a minute amount has the ability to obliterate a wine’s taste and aroma. A tainted wine essentially smells like a musty basement or a wet dog, and it is estimated that up to 3% of cork-sealed wines aquire this affliction.

The solution, for better or worse, is the screw cap. With a screw cap, wines cannot be affected by cork taint, they are are easier to use for the wine drinker, and cost less money for the winemaker. However, every solution has its drawbacks and for the crew cap it is the environmental impact of the non-biodegradable metal, and the inability to allow a wine to age properly given its air-tight seal.

So what about cork? Cork has been the preferred wine closure for hundreds of years for a reason! It is made from the bark of the cork oak tree which is grown primarily in Portugal and Spain. One tree’s bark can provide enough cork for thousands of bottles. The material is a renewable, sustainable and biodegradable which makes it the most environmentally friendly bottle closure. Additionally, microscopic pores allow minute amounts of air to contact the wine which is key for proper aging, something an aluminum screw top is incapable of. There’s also the argument of ceremony and tradition – popping a cork is simply more romantic. Like the screw cap, cork has its share of drawbacks – the quality is variable, the material can be fragile and the cost is up to three times more than a screw cap.

Clearly, the bottle closure is essential to protect the wine. Ultimately, both cork and screw are acceptable and can live harmoniously in the world of wine. At Uva, we are a no-judgment zone in terms of bottle toppers. In the end, it’s really about the quality of the precious liquid in the bottle. Cheers!

What are sulfites? Are they bad? Are they the cause of headaches and other post-consumption maladies?

Sulfites are a natural by-product of the fermentation process and serve as an antioxidant and preservative in wine. All wines have sulfites. The practice of adding sulfites has been a part of the winemaking process since ancient Rome and without it, wine is susceptible to dreaded oxidation and rapid spoilage. Sulfites are also widely used in the food industry and in much higher concentrations than found in wine. They are found in dried fruit, french fries, prepared soups and packaged meats and cheese. (Fun fact: dried fruit actually has ten times more sulfites than wine!)

When it comes to sulfites in wine, red wines typically contain less sulfites than white, and sweet wines typically have the highest level of sulfites.

Experts generally agree that sulfites are not harmful to the vast majority of people. However, approximately 1% of the population has a true allergy to the compound and those with severe asthma are more susceptible to a reaction.

So if it’s not sulfites, what’s the culprit of those rashes, stomachaches and headaches? Those in the industry feel that it’s either a reaction to other naturally occurring compounds such as histamines or tannins (from the skin, seeds and stems), or even more likely, the dehydration that comes with drinking alcohol.

Our advice? Sip slowly, savor the wine and drink plenty of H2O – that’s why we have a complimentary water station at Uva!