Vino Vino, Austin, TX

This year’s PINK FEST (Saturday May 12) is a great way to celebrate
Mother’s Day (Sunday May 13) and 10% of the door proceeds
will be donated to Central Texas Big Brothers and Big Sisters.

Click here for details!

In honor of our impending Pink Fest, we decided to highlight another rose – the sparkling kind. Who out there does not LOVE bubbles? And when they’re pink you cannot help but smile.

Right now Vino Vino is excited about Jean-Charles Boisset ’69 Cremant de Bourgogne. Made in the traditional method, this wine is a pure expression of the effervescent side of Pinot Noir.

The bubbles deliver the first toasty notes to your nose, while cherries and raspberries deliver the goods to the palate.

We LOVE this wine with our Calamari. Sparkling wine is always good with anything fried, and we know that anything fried is always good. The tactile sensation of those tiny bubbles help to sweep away yummy bits of fried goodness, leaving your palate ready for another sip of wine, then another bite of food. It’s a happy cycle.

So come and get your happy on today at Vino Vino.

Above: The Château de Campuget.

At Vino Vino, we love rosè. And not just when the heat is on. We believe that it should be drunk year-round, which is why we always offer a glass of pink to our discerning clientele.

But, there is something about the clear, warm Spring air — the kind that only graces Central Texas for about 5 minutes — that makes a rosè taste that much sweeter.

Château de Campuget embodies all the lip-smackin’ lusciousness that you’ve come to expect from our pink wines.

Born in the appellation Costières de Nîmes, this property dates back to the mid-17th century. Southern France provides the perfect canvas for many a rosè, this being no exception.

Château de Campuget is a blend of 70% Syrah and 30% Grenache, born from vines grown in rocky soils perfectly fit for making kick-ass wine. This wine hits our spot with acidity and juicy fruit like a basket full of fresh berries.

Come in and toast to the ephemeral nature of pleasant weather in Austin with a cold glass of Campuget on our patio. And if the moment has passed, we’ll serve it at our air-conditioned bar too.

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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If Sauvignon Blanc is queen in the Loire Valley, Melon de Bourgogne is the princess. She is the star of the appellation Muscadet Sèvre-et-Maine and possesses the kind of sass and minerality that gets our juices flowing at Vino Vino.

Château l’Oiselinière is as traditional as they come. With 40-70 year-old vines farmed organically, the final product is the best of best. The property’s viticultural history stretches back 7 centuries and has the claim on the oldest recorded mention of Melon de Bourgogne.

After harvest, the juice is fermented on native yeasts in concrete vats, then aged on its lees over winter (as tradition in this appellation dictates).

The result is a wine with bright acidity and spritzy minerality that’s anchored by a creamy, textural undercurrent. This duality is typical of the best Muscadets and owes is complexity to the lees aging.

Pair this wine with any of our lighter dishes and you’ll see why it’s our pick of the week.

Paella at 7 p.m. every Sunday.

Kitchen opens at 5:30 p.m.