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Woolaston News summer 2022 print

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(continued from page 7)

In the past we have had camps and

indoor holidays, narrow boat weekends

and day trips to London, Legoland and

Harry Potter studios..

For more information contact:

Karen Bennett.

Home: 01989 568949

Mobile: 07846231699

Email: jasonbennett568@btinternet.com

Beanhill Farm B & B

Offers a warm and friendly

home from home welcome in

beautiful surroundings.

Comfortable rooms with tea

and coffee available.

Full breakfast menu to suit

all appetites

Contact Judy Taylor on

01594 528143

Page 8

Wine Talk -

Think Pink....

As I write this, we’ve just experienced

a delightful Easter – weather wise.

As you read this, I’m hoping the sun

is shining and temperatures have

increased somewhat. Sunshine in

spring has a habit of bringing out that

most ‘summer’ of wines – rose – and

I’ll hold my hands up to the fact that

the good weather over the holiday

period got me thinking all things pink

in anticipation of the months ahead.

Once thought of as a by-product of

the left-over red grape harvests, rose

is now drunk by a wide range of

consumers and entire brands have been

built on their rose offerings – rather

than being a product line associated

with a larger domain or chateau.

Production of rose has also been

influenced by a great many celebrities.

From the couple formerly known as

‘Brangelina’ to Graham Norton and

even Kylie Minogue, a great many

A-listers are dipping their toe in the

world of pink wine.

I’m pretty sure in this day and age I

don’t need to explain how rose is made

but just in case there are still some that

are in the dark, let’s just clear up the

fact that rose is not made by mixing

red wine with white wine! That’s not to

say one couldn’t do this if so desired,

but the likely outcome would not be

too palatable.

Rose in the main, comes from red

grapes and begins its journey towards

its destination in the same way as red

wine does. That is to say, the grape

juice is left to ferment with the skins

still in contact to extract the flavour.

Where things start to differ is that t

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