336: How did Marcel Ott, of Domaines Ott, revolutionize Rosé wine? Rasmus Emborg & Jens Honoré Share the Story in Rosé Revolution

How did Rosé get a bad reputation as not being a “real” wine? How did Marcel Ott revolutionize the world of Rosé wine? Why is Grenache a popular grape for making trendy pale Rosés? How do Rosé’s beautiful bottles both help and hurt its reputation?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with Rasmus Emborg and Jens Honoré, the author and photographer, respectively, who have published Rosé Revolution.

You can find the wines we discussed at https://www.nataliemaclean.com/winepicks

 

Highlights

How did Jens and Rasmus develop a love for Rosé?

What does Rasmus find most satisfying about owning a vineyard?

Why did Jens and Rasmus want to produce their book independently?

Why did Jens choose to photograph the winemakers in black and white, using an analog camera?

What was the most challenging aspect of writing Rosé Revolution?

Why was Marcel Ott’s pioneering decision to treat Rosé as a wine in its own right so radical in 1912?

Why did Rosé have such a bad reputation?

What makes Grenache such a good grape to make Rosé?

Are there benefits to the shape of the iconic Domain Ott bottles?

What are some of the wildest bottle Rosé designs Jens found in researching Rosé Revolution?

Why does Rasmus believe we’ll see more Rosé being sold in brown bottles in the future?

What role do ultra-premium Rosés play in the market?

Beyond great quality, what factors have made Whispering Angel so successful?

 

Key Takeaways

Rosé wine is made from red wine grapes, and it's the skin that gives color and tannin to the wine. If you let the wine ferment with the skin, you end up with a red wine. Rosé wine was produced as an afterthought, rather than with the intention to make it. This is part of why Rosé has had a bad reputation because it's been considered a byproduct.

Marcel Ott was fascinated by Rosé wine because he thought that this was a wine that had the taste of the grapes most precisely. Marcel Ott was the first one to choose the variety of grapes that gave the best Rosé, to position the vineyards in the best possible way to make good Rosé and to choose the harvest time with the ambition to make the best possible Rosé.

Grenache is a grape with thin skins and very little pigment so it brings little color to the wine. This is the kind of Rosé wine that is the most trendy these years. It’s pale, dry, crisp wine, what we call the Provence style. But also, Grenache has this natural sweetness that applies well to the Rosé wine category as well.

Rosé, with its beautiful colour in a transparent, creatively designed bottle, looks great on the shelves in the liquor store. It looks good on Instagram. And I think this is a part of the popularity of Rosé. At the same time, it's also a reason why the bad reputation of Rosé wine remains with some of the wine establishment. At the same time, it’s much easier to recycle brown glass than clear glass.

 

About Rasmus Emborg & Jens Honoré

Rasmus Emborg is a journalist who has worked in the media industry for over 25 years. He is the author of Beer Brothers (2019), about twin beer brewers Mikkel Borg-Bjergsø and Jeppe Jarnit-Bjergsø. He and his wife own a small vineyard in Provence. The grapes are mainly used for rosé wine, and the production takes place at a local cooperative.

Jens Honoré is a photographer who has worked in the advertising industry for 30 years. In 2018, he published A Place to Dream for SOS Children’s Villages, and in partnership with Jens Vilstrup, he published the book, Farewell to a Black/White World about the UN’s 2015 Sustainable Development Goals. He has also contributed to Building a Dream about LEGO owner Kjeld Kirks Kristiansen’s realization of LEGO House. In 2021, he published The Right to Food about homeless people’s relationship with food. Jens lives in New York and as a wine enthusiast, has followed the trend of increasing enthusiasm for rosé wine with great interest.

 

 

 

 

To learn more, visit https://www.nataliemaclean.com/336.