All About Grapes by Olivia

Wine, a product created by fermenting grapes, is a popular and revered item found across the globe. Initially, making wine sounded like a simple process to me. However, after our trip to Rossendale Wines, I soon realized wine making is anything but eas. Brent and Shirley Rawstron hosted us at their picturesque vineyard and taught us about grapes and wine production. Brent provided our class with an in-depth history of his experience running a vineyard and general issues that have impacted vineyards across New Zealand, such as the introduction of invasive aphids from North America. Something unique about grapes is that they are very sensitive to environmental conditions, and their flavor profile is reflective of those conditions. For example, stoney soil types with reduced water content force the vines to work harder, resulting in a smaller and more intensely flavored berry. On the other hand, milder and softer soils will provide a smoother taste.

In addition to learning about grape cultivation, our class had the privilege of participating in a wine tasting. The wine tasting included Rossendale brand sparkling and flat Sauvignon Blanc, a Pinot Gris, and a Rosé. Brent mentioned that his favorite wine they produce is the sparkling Sauvignon Blanc, and they are now experimenting with non-alcoholic varieties. It was incredibly exciting to sample the signature Rossendale Sauvignon Blanc, which is largely revered in North America and is the top-selling Sauvignon Blanc variety in Total Wines & More stores. Part of the reason why the Rossendale Sauvignon Blanc is so highly revered is due to its unique flavor profile which can only be formed in the cool climate of New Zealand that has warm days and cool nights. Something thought-provoking about winemaking that Brent educated us on was the difference between red and white wines. When making wine, the juices come out clear, and the color is caused by a chemical reaction between the juice and the skins of the grapes that provide the hue. In addition, Rosé gains its classic pink tint by being fermented with the skins for only twenty-four hours before they are removed. All in all, visiting Rossendale farms and learning all about grapes was a priceless experience that opened my eyes to the complexity of winemaking.