Wölffer is releasing its latest N/A entry into the wine world, Summer in a Bottle Zero. (Photo courtesy of Wölffer Estate Vineyard)
The problem with rosé all day? Well now, that’s a whole lot of alcohol to consume. No judgements, people, but the body can just take so much. So what’s a Summer in a Bottle rosé devotee to do? Winemaker Roman Roth has an idea.
Following up on the success of his non-alcoholic Spring in a Bottle, Wölffer Estate Vineyard is releasing a dealcoholized version of his famed runaway rosé hit, Summer in a Bottle, this week.
Made from the red grape cinsault sourced from Languedoc on southeastern France, new N/A Summer in a Bottle satisfies sober-centered rosé cravings. (Photos courtesy of Wölffer Estate Vineyard)
Dubbed Summer in a Bottle Rosé Zero, Roth makes this N/A version from cinsault grapes sourced from Languedoc in southeastern France, as is part of the blend in their Provençal project Summer in a Bottle Côtes de Provençe. He crafts it like he does any of his excellent wines, but then removes the alcohol after, which is the secret to his prior success with N/A offerings. ($23): the texture and flavor are already there; it’s just the alcohol that takes a hike.
With its vibrant, fruit-forward aromatics and flavor, rife with strawberries and citrus, it’s a way to keep your rosé-loving ambitions both aplenty and in check. Summer in a Bottle Zero is available at Wölffer Estate Vineyard, the Wölffer Wine Stand and online for $23 SRP.
Amy Zavatto is the Editor-in-Chief for Southforker, Northforker and Long Island Wine Press. She's a wine, spirits and food journalist whose work has appeared in Wine Enthusiast, Food & Wine, MarthaStewart.com, the New York Post, Liquor.com, SevenFifty Daily, Imbibe, Men’s Journal and many others. She's the author of The Big Book of Bourbon Cocktails, Prosecco Made Me Do It: 60 Seriously Sparkling Cocktails, Forager’s Cocktails: Botanical Mixology with Fresh, Natural Ingredients, and The Architecture of the Cocktail. She has judged regional wine and spirits competitions, and has moderated numerous panels on the topics of wine, spirits, cocktails and regional foodways. She is the former Deputy Editor for the regional celebratory publications Edible Manhattan and Edible Brooklyn, as well as the former Executive Director of the Long Island Merlot Alliance. She is a member of the New York chapter of the international organization of women leaders in food, wine, and spirits, Les Dames d’Escoffier. The proud daughter of a butcher, Amy is originally from Shelter Island, N.Y., where she developed a deep respect for the East End’s natural beauty and the importance of preserving and celebrating it and its people.
