Bonjour Julian. The Chateau Sainte Roseline Prestige Cotes de Provence Rose is my absolute favorite. Cheers! 😍🍷

You produce a good content, keep going! Cheers from Brasil 🇧🇷 Cheers 🍷👏👏👏👏

@YouTubeJulien

5 жыл бұрын

Muito obrigado Rafael 🙏😊 Thank you very much for the support. Glad to hear you enjoyed. Feel free to let me know, provide feedback on any video, and topic suggestions if you feel there's a subject I should cover or you'd like to learn more about :-) see you soon in the wonderful world of wine mate :-) saúde 🥂

Hi, Julien! Thank you for your content. I'm brazilian and I frequently study about provence wines. Cheers!

@YouTubeJulien

2 жыл бұрын

Thanks Fernanda :) Glad to hear you appreciated. I make wine videos on those other two channels you might be interested in: this one kzread.info/dron/cKEdHaIX31LrywZmGwRUnw.html and that one kzread.info/dron/SHHB3SBhaygeRxzTBV5kMA.html See you around 🙏🙏😊🥂

Thank you! nice video :)

Loved the video so much that I decided to open up a South African Rose’ ❤️

@YouTubeJulien

4 жыл бұрын

Wonderful! Glad to her it. Did you enjoy the rosé even more, perhaps differently?

@dior898

4 жыл бұрын

Julien Miquel I wish I could say that I had tasted a Rose’ from Provence or Tavel but the exchange rate here in South Africa makes it very difficult to taste French wines. I am happy to give u a tasting profile of SA Rose’s but more then that I am stuck😭

I'm Poles and I have vineyard in the coldest region in Poland .I know that the easiest way to make good wine is rose.Red needs more sun.I want to discover the secret of rose wine.People don't like rose I make rose when I see that I can't make red one and it is always good .Would visit you and discuss ?I wonder which flavours should I have in rose vine

@YouTubeJulien

5 жыл бұрын

Hi man, happy to help and discuss. Well, you can have a variety of flavors in rosé. It depends on your base grape varieties and what they taste like. Generlaly speaking, you'd have a little bit of primary flavors from the grapes that you extract from the skins when you extract the color, but then rosé gets quite a lot of influence from fermentation, with all the esters created then. It's generally fermented at low temperature to preserve the light fruity primary flavors, and create light and fruity esters, notes of pears, sulbtle banana, some pomegranate and crisp red berries. There are some selected yeasts specialized for making rosé and get you the flavor profile you want in relation with the base grapes you have. It takes a while to find out what works best. Winemaking trial and error. That's why specialized rosé makers like in Provence make good stuff, they know what they're doing, testing and refining their winemaking every year. hope this helps. Cheers Piotr 🥂

@jonwatson6918

5 жыл бұрын

I don't know how your temperatures compare with Alsace but they do a very good Pinot Noir. They are too far north to get much depth to it and, for all I know, they may add sugar. But the wine is a light red and works as well as many other rosés.

@YouTubeJulien

5 жыл бұрын

Agreed Jon, some good rosés coming out of Alsace, which is a rather warm and sunny region surprisingly. Pinot Noir is a fantastic grape for rosés generally speaking if you ask me. Have you had a chance to try Sancerre rosé 👌?

@jonwatson6918

5 жыл бұрын

@@KZreadJulien I'm 75 years old. I bet that I've drunk more Sancerre rosé than you have. I prefer it to the reds and the whites though they're OK. I like the vineyards in Sancerre, they're good examples of steep slopes covered with large stones.

Julien, you're wrong. I've spent the past 40 years being assured by the dozens of sommeliers that 'this Provence Rosé is different'. And they never are. The reason is that they're just fermented grape juice. The result is an interesting colour, lots of alcohol and little or no taste. What they miss is any form of maceration. Which is why Tavel produces excellent rosé and Provence doesn't. The Spanish do a lot of good rosés as well, the saignée method is also a maceration process. Personally I think that it's very sad that the current taste for blush means that people genuinely believe that rosé is a light coloured sweetish wine. It doesn't have to be and the best ones are not.

@YouTubeJulien

5 жыл бұрын

Cheers Jon, thanks for sharing :-) Happy to admit that I'm wrong when I am, but I'm not sure I get it here. I made my first steps as a winemaker in Fronton that makes some intensely colored pink wines that are very good (do you know their rosés? excellent ones), and I studied winemaking and worked in Bordeaux which used to make rather intense rosés as well wtih their Clairet style, and I spent several years making wine in Spain so I'm well aware that the Spanish like their pink wine rather dark and colorful. I can certainly appreciate intense rosés made form maceration. I do enjoy them and I agree with you that those and Tavel are fantastic wines. But I also see some beauty and have tasted excellent wines from Provence, with a rare finesse and precision that is hard to emulate in other areas, at least I haven't come across lightly-colored rosés with this finesse anywhere else. I generally don't oppose wines one to another, and I like to appreciate what each of them, or each style has to offer that is unique, enjoyable and positive. I can see that in Provence, as much as I can see it in Tavel and other styles of rosé. If I make a video about Tavel, which I will probably make at some point, i will be just as enthusiastic about the style as I can be about Provence. But again, if there's something I didn't explain well here or misrepresented here, well maybe... :-) cheers J.

@jonwatson6918

5 жыл бұрын

@@KZreadJulien Yes, Fronton Rosé is good but I'm not a Clairet fan. I guess that I'm totally lacking in finesse because I haven't met any Provence Rosés that compare to Tavel or Gaillac or Anjou. Personally I now get my rosés from Barcelona (Decantalo have a superb range) because shipping Tavel to the UK isn't practical. If you make a video about Tavel I do suggest going to the Tavel Co-op rather than the Chateaux. They are very proud of what they produce (their Tavel Cuvee Royale and the Lirac Cuvee Imperiale are superb) and they are very happy to show you round and explain how they work. Keep the videos coming, they're good quality stuff even if I don't always agree.

@YouTubeJulien

5 жыл бұрын

Thanks man, glad you appreciate nonetheless. Wine is always a subjective matter, tx for the tips about Tavel's cave coop. Might try to get i touch with them when I get around to working on Tavel. This one review video is an example of a restrained Provence wine i could appreciate the quality of, it's almost like a white wine but made with red grapes, on limestone terroir, tension, citrus fruit, rare traits on a rosé. But again, i love a denser rosé as well. Cheers J :-)

@YouTubeJulien

5 жыл бұрын

Agree with you on Clairet, generally speaking, good special examples are the exception. Bordeaux has virtually abandoned the style in fact (I mean not entirely), perhaps underlining their relative confidence in the quality of the style, in favor of lightly colored 'Provence' style... the market!