Michael Arrington
We all grew up drinking wine, but after a while the same old red and white became… I don’t know. Uninspiring? Sure, they got us drunk, but frankly over time they became just like every other alcoholic beverage: borrring.
But I just got tipped off to something significantly better, and it’s solid gold: Rosé.
This is a no-brainer, why-didn’t-I-think-of-that drink—a dead simple mashup of one-half red wine and one-half white. Every self-respecting drinker should be slapping himself/herself upside the head over having not thought of this.
In my opinion, rosé could soon be in a battle to the death with wine coolers for supremacy in the Effeminate Alcohol 2.0 space.
Mike,
Once again your arrogance has preceded your reporting… Any self-respecting wine drinker knows that rose is made when red-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period. The grapes are then pressed, and the skins are discarded rather than left in contact throughout fermentation as with red wine making.
Only box wines or those poured at my local Chuck E. Cheese (only way to make it thru) are made using the blended method. And, even that is discouraged…
A little research goes a long way…
I’m still trying to find a good red wine.