• September 21, 2009

    I stopped in at Louis Roederer in Reims today to watch them work on rosé. Roederer makes two rosés—the vintage rosé and the Cristal rosé—and they're both made by the saignée method, macerating the grapes on their skins rather than adding red wine to the blend. They aren't pure saignées, however, as they're blended with about 30 percent of chardonnay to impart an
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