Vino Vino, Austin, TX

Mom deserves only the best!

Paella at 7 p.m. tonight.

Kitchen opens at 5:30 p.m.

FASHION ALERT: HEELS NOT RECOMMENDED

KITCHEN OPEN FOR LUNCH

PINK FEST 2012
TASTE 48 PINK WINES
$20 PER PERSON
12-2 PM SATURDAY MAY 12

Retail partner: The Austin Wine Merchant
Charity: Big Brothers Big Sisters

This year, celebrate mother’s day with 48 rosé and pink wines at Vino Vino!

10% of door will be donated to this year’s charity, Big Brothers Big Sisters.

Wines will be available for purchase through our retail partner The Austin Wine Merchant.

DON’T MISS AUSTIN’S NUMBER ONE ROSE WINE EVENT!

PINK FEST IS TOMORROW MAY 12!
CLICK HERE FOR DETAILS!

Now, don’t get us wrong. We’re as turned on by fine women’s footwear as much as the next guy.

But please wear flats to tomorrow’s Pink Fest rosé festival at Vino Vino: flats are recommended for all wine lovers — men and women — because the festival takes place outside in the Vino Vino gravel parking lot.

And please come HUNGRY! Our kitchen will be open for lunch tomorrow!

Scroll down or click here for details for tomorrow’s rosé festival.

PINK FEST 2012
TASTE 50+ PINK WINES
$20 PER PERSON
12-2 PM SATURDAY MAY 12

Retail partner: The Austin Wine Merchant
Charity: Big Brothers Big Sisters

This year, celebrate mother’s day with 50+ rosé and pink wines at Vino Vino!

10% of door will be donated to this year’s charity, Big Brothers Big Sisters.

Wines will be available for purchase through our retail partner The Austin Wine Merchant.

DON’T MISS AUSTIN’S NUMBER ONE ROSE WINE EVENT!

PINK FEST IS THIS SATURDAY
CLICK HERE FOR DETAILS

With just a little longer to go until Pink Fest, we want to keep talking about rosé. So how do the winemakers obtain the lovely spectrum of pink hues?

There are a few ways to do it.

Saignée, French for bled, is the most common technique used for still roses. Once the grapes are crushed, they are allowed to macerate for a short period of time. Highly pigmented grape varieties might only need a few hours to extract color from the skins, whereas grapes with less pigment may need up to a couple of days. The juice is then poured off of the skins and the rest of the fermentation and finishing process is identical to that of white wine.

Historically, this method was practiced to create must for an eventual red wine that was more highly concentrated because there is a higher skin to juice ratio. The rosé, you could say, was a very yummy byproduct. Now, however, rosé is made for its own sake as well.

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Paella at 7 p.m. every Sunday.

Kitchen opens at 5:30 p.m.