The Versatile Charm of Rosé: The Saignée Process, & the Release of the Fabulous Vampata Rosé at Ex Nihilo!

There is no wine more charming than a crisp rosé.  Not only striking and intriguing in colour, the flavours and aromas offered by a lovely rosé are something to behold. One of the oldest wines, rosé’s popularity has experienced a resurgence.  There are entire festivals dedicated to this wine classification, and with such versatility, we can understand why!

Rosé is probably best known for its’ fresh, fruity quality.  Best served chilled, it is most popular in the spring to early fall, due to its refreshing essence. The area of the world most known for this wine is the Provence region of France, but there are plenty of great rosé wines throughout the world, especially right here in the Okanagan.

What are the Distinguishing Characteristics of a Rosé?

Rosé wines have a low to medium alcohol level with bright acidity.  Various varieties of red wine grapes are used, sometimes in a blend. Some grape varieties used include Grenache, Pinot Noir, Syrah and more! Rosé can be sparkling, sweet, or dry, and is broken down into many different types such as:

• Provence Rosé
• Pinot Noir Rosé
• Zinfandel Rosé
• Cabernet Sauvignon Rosé
• Syrah Rosé
• Grenache Rosé
• Tavel Rosé

Common Methods of Making Rosé 

Some people think that rosé is just a mixture of red and white wine, and sometimes it is, (this is called the blending method).  This is most often not the case, however, and except for Rosé Champagne, actually, a practice sometimes frowned upon in the industry.

In the maceration method the grapes are destemmed, sorted, and left to rest/macerate with the juices for up to a few days until the optimum level of pink colour is achieved.  The skins are then removed and the wine is made from the remaining juices.  Maceration is the most popular method used to produce rosé, but a newer method, the Saignée process has gained popularity and it brings rosé to a different level. 

What is the Saignée process?

The saignée (“sohn-yay”) process produces a slightly richer rosé, and  involves the removal of a portion of the juice, increasing the proportion of skins in contact.  The resulting concentration results in a more vibrant colour and a bit more tannin.

A Rosé Inspired Picnic With Ex Nihilo's Furry Pal Pyper

Rosé Food Pairings

While sipping this versatile wine, there are many great pairings. Look to dishes such as duck, salmon, and lamb.  Soft cheeses, such as goat, incorporated into a charcuterie board are also a great option.

Release of the 2021 Vampata Rosé at Ex Nihilo

Ex Nihilo is excited to release its 2021 Vampata Rosé, a crisp pink delight, produced with the saignée process from pinot noir grapes.  Enjoy summer in a glass, with aromas and flavours of strawberry, cranberry, grapefruit, rose hips and gooseberry. Order it from our online store, or venture down to the winery to grab a bottle, or two?

Simple Tips For Pairing Your Favourite Okanagan Valley Wine & Food

When it comes to wine pairing, the average person may feel a little bit lost and intimidated, deferring to the sophisticated wine connoisseur or sommelier.  But that does not have to be the case as wine pairing really boils down to simple chemistry and the manipulation of flavours. There are a few basic rules that can help you get started within the fascinating and fun art of understanding how wine and food flavours interact on your palette.  

Of primary consideration are the taste components or profiles in the food.  Many guides narrow them down to 6-7 and these profiles influence what type of wine you might choose to accompany your meal.

Everything Wine lists 7 Taste Components in food that can be used to determine what type of wine to choose:

Sweet 
A general rule is that you do not want to pair a less sweet wine with a sweet food item.  You may also want to avoid wines that have a high tannin content with sweet foods. 

Savoury 
Exercise caution with wines that are high in tannins or contain oak with more savoury food.  

Salty 
Tannins become more enjoyable with salty cuisine.

Acidic
Avoid pairing a wine with less acidity than the food. 

Highly Flavoured 
Choose a wine that has a similar intensity of flavours to the meal.

Fatty/Oily 
A higher acid content wine is actually good in this case.

Hot, Spicy 
Hot and spicy foods do well with light, fruity wines with some sweetness.  

Wine Folly’s Food Pairing Basics lists 9 Additional Tips to Reference when pairing.  Some of these tips reinforce and expand somewhat on what we have learned above:

• Choose a wine that is more acidic than the food.
• Pairing wines sweeter than the food is ideal
• The wine and food should have the same or similar flavour intensity.
• Bold flavoured meals and red wines pair best.
• Light intensity meats (fish and chicken) and white wines pair well.
• Bitter wines (red) balance with fat.
• Match your wine with the sauce over the meat.
• Often white, sparkling & rose create contrasting pairings.
• Often red wines create congruent pairings.

Congruent & Contrasting (Complimentary) Pairings & Common Combinations:

Just like relationships, there are different types of pairings that are worthwhile. A congruent pairing amplifies shared compounds or similar flavours, while a complementary pairing deals with contrasting flavours and creating balance between them.

Tips for Wine Pairing with Vegetarian Meals:

When pairing a wine with a vegetarian meal, it is important to look at a few factors. If vegetables are a main focus, whites or lighter reds are the best.  If the dish is particularly dairy centred, a richer wine may be in order.

In addition, are the vegetables involved root vegetables or mushrooms, or of the fresh or light variety?  In the case of the former, a wine that pairs well with earthy flavours as in a Pinot Noir might be just right.

Learn More With a Culinary Experience at Ex Nihilo:

Want to delve further? Indulge and learn at the same time with a Culinary Dinner Series at Ex Nihilo’s CHAOS Bistro. Executive Chef, Danny Tipper will talk about the origin of the dishes and perfect wine pairings for each course.  Visit our website for information on future dates and to book.

We would also like to share a great recipe to go with our newly released 2020 Privata Chardonnay, Garlic Prawns & Lemon Gremolata scrumptiously pictured below.  Bon appétit! 

Art and Wine in the Okanagan - A Great Pairing: And just what does Ex Nihilo mean?

Celebrating Stars and Stripes | Artist - Debra Martin

What goes together as well as wine and an inspired charcuterie board?  Why that would be wine and art actually, and you can find both at one of the Okanagan’s most charming vineyards, Ex Nihilo. Savour a glass of your favourite Okanagan wine while pondering an inspiring painting or sculpture at this unique destination overlooking Okanagan Lake in Lake Country, B.C. 

Unwind II | Artist - Shannon Cross

The winery’s name was inspired by the Ex Nihilo, an original sculpture by Frederick Hart that adorns the west façade entrance of the Washington National Cathedral in Washington, DC. On a trip to Napa Valley, founders Decoa and Jeff Harder came across a working model replica of the sculpture and were very taken with it.  Ex Nihilo, Latin for ‘Out of Nothing’, is a message that very much embodies how the winery came to be, as it took some time for the dream to come to fruition.

Ex Nihilo | Artist - Frederick Hart

This foundation has grown into an ongoing dedication to supporting the local arts, and creativity permeates Ex Nihilo’s ambiance via an ongoing exhibit, CREATIO Ex Nihilo (“Created out of Nothing”). The gallery features works from across Canada, always including local artists. These artists, themselves, face the task every day of creating works that start “Out of Nothing”; from a thought, or inspiration, to an imagined piece on the canvas or other medium, as this is a fundamental element of creation.

CHAOS Bistro

Complimenting Ex Nihilo’s creative feast for the eyes, and tantalising wine profiles are the delightful culinary offerings of CHAOS Bistro, where visitors enjoy fresh and local ingredients with a farm-to-table concept.  Here you can inspire your taste buds while surrounded by the exhibit that extends all the way from the tasting room and throughout the dining area.

Lady of the Lake | Artist - Reg Parsons

The exhibit operates in partnership with Gallery 421, and fresh content is added throughout the year. The focus is on professional and creative contemporary figurative and conceptual abstract art. Artists who would like to take part in the exhibit can check the website for submission guidelines, and a list of requirements.