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Rose is made from a complex selection of both red and white grape
varieties. The blend is designed to have very bright fruit flavors
and aromas. We have found that harvesting some of the red varieties
such as Zinfandel and Sangiovese early in the ripening process
helps us achieve the style we want for this cuvee.
array of red grapes used in the Korbel Sweet Rose blend give us an
incredibly diverse selection of blending alternatives. Varieties
like Pinot Noir, Gamay and Zinfandel give us light bright wines
with high levels of acidity. The Sangiovese is more intensely
aromatic, while the syrah contributes a deeper color and more
tannin for body and richness.
One of the
challenges in making a truly sweet wine is finding the right
balance of flavors. Much too often, sweet wines and champagnes are
just sweet, without enough substance to make them interesting. This
is why Korbel has chosen to make our sweetest champagne in a rose
style. Quality rose's have the brightness and freshness of a white
wine, and some of the depth and intensity of a red wine. When we
assembled this blend, we found that the Sangiovese and Syrah wines
to be particularly helpful in finding the correct balance.
Sweet Rose as an aperitif, with fresh fruit, or with appetizers
such as grilled prawns and mango salsa or with a selection of ripe
Harvested: Non-vintage Blend
Level: 18.2 Brix
Bottled: Early each spring
Disgorged: As required
Fermentation: 100% SS
Composition: Pinot Noir, Zinfandel
7.4 grams per liter / 3.25
Production: 2,500 cases annually
From Mary Pitkin of Portland, Oregon on 10/14/2012.
We opened a bottle to celebrate . . .
What a surprise!
From Cathie Gillum of The Woodlands, Texas on 10/10/2012.
I typically stay away from . . .
Love the Sweet Rose'
From Donna Pursifull of Chugiak, Alaska on 6/21/2012.
When we stopped at Korbel . . .
recommend for the hollidays
From Danilo Santos of Miami, Florida on 12/12/2011.
Great with fruits and celebrate . . .
Love this champagne
From Kim of Elk Grove, California on 10/30/2011.
This is our very favorite . . .
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