4 reasons to fall under the spell of Quebec rose wines

The arrival of spring rhymes with the return of rosé wines on the shelves of our Quebec stores! The timing couldn’t be better since most of the vineyards in the Brome-Missisquoi region make truly excellent rosés. So why not challenge ourselves to rediscover them? After all, there are countless reasons for opening a bottle of one of our amazing local rosés!


A Thirst-Quenching Refreshing Wine

Rosé wine is made with the same grapes used to produce red wine. To obtain its pink hues, winemakers might use a technique called direct pressing, which means they’ll collect the juice produced by pressed grapes as soon as they harvest them. Otherwise, they’ll opt for a short maceration period. This method has the wine macerate on grape skins a few hours or just a couple of days, before the juice is drawn off. A contrario, a red wine can macerate up to several weeks, even months, to bring out more body and tannins. Therefore, rosé wines are basically more fluid, lighter in the mouth and easier to digest than red wines. Perfect for welcoming the warmer weather!


Generous Crisp Red Fruits

Fans of juicy red cherries, strawberries or raspberries? You’ll be well served with our Quebec produced rosé wines, overflowing with these seasonal, freshly picked fruit flavours. Added to these generous, sometimes exuberant, small red berries, you’ll discover a floral bouquet reminiscent of roses and lilacs. This explosion of fresh fruit and seasonal flowers is, without a doubt, why Quebec produced rosés have become the ideal springtime wine!


Sweet or Not, Acidity Is What Counts

Quebec rosés, made with hybrid grape varieties grown right here, such as Frontenac noir or Marquette grapes, sometimes produce a very dark juice we wrongly believe to be very sweet. On the other hand, we consider very pale rosés, such those produced in Provence, to be ultra-dry products. In fact, the level of sweetness varies enormously from product to product, no matter if they’re pale or dark in colour; It all depends on the fermentation process and the winemaker’s preference. This being said, a rosé wine presenting a small residual of a few grams of sugar per litre, won’t necessarily taste sweet if its acidity is heightened enough to balance all the flavours in the mouth. The good news is that Quebec wines are renowned for their notable acidity. Therefore, we can find especially harmonious and mostly dryer rosés on the market here.


Simple Wine and Food Pairings

The greatest advantage of rosé wine is its versatility thanks to its fluid and fresh taste in the mouth! The ideal aperitif on warm sunny days, we’re also inviting you to discover our Quebec rosés for their amazing gastronomical pairing potential. Put on your aprons and test your favourite bottle along with your best recipes. Homemade pizzas, red or white meats, the most creative seasonal salads, the possibilities are truly endless!


3 Choice Rosés to Discover in the Brome-Missisquoi Region

Val Caudalies, Vignoble et Cidrerie Rosé


A full-bodied wine with structure! This rosé offers an aromatic bouquet of red fruit, licorice and freshly cut grass. A wine to be opened as an aperitif, before moving on to a table offering a menu of barbecue grilled meats and vegetables.


Vignoble l’Ardennais Rosé


At Vignoble l’Ardennais we are offered a very delicate rosé. Made with Seyval noir grapes, this product is fluid and dry in the mouth, while it offers a refreshing acidity. Pay special attention to the fine notes of raspberries and rosewater.


Vignoble Gagliano’s Donna Livia Rosé


An effervescent rosé developed in a traditional method. Donna Livia Rosé benefits from an 11-month-long fermentation on lees, which gives it structure and an aromatic complexity. Strawberry and raspberry aromas are enhanced with notes of spices and pastry. A festive product to accompany a light dessert.

By : Elizabeth Ryan et Steven Fortin de Sommelier Nordiq

Sommelier Nordiq carbure à la passion des vins et cidres québécois. C’est le projet de vie du duo formé par le sommelier Steven Fortin et la journaliste Elizabeth Ryan. Ensemble, ils parcourent les vignobles du Québec pour raconter l’histoire de nos vignerons.

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