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This is our online magazine of all things wine, food and life. You'll find all sorts of articles and videos - from interviews, recommendations, and "how to" guides for everything from serving and storing wines to different wine styles, regions and producers.

The Mofo Guide To Rosé


By Edward Goldsmith

It’s ok, I’m not afraid to say it.

It’s not that big a deal. 

I don’t care what people will think of me.

I love rosé. 


And what’s not to love? It lays claim to the holy trinity of wine drinking: it looks great, tastes great, and it’s originally from southern France which means it’s fancy.

But there’s a lot more than meets the eye when it comes to the pink stuff. Let’s take a deep dive into the wonderfully interesting world of a variety that was once considered the wine of choice for nobles and aristocrats alike. 

pink stuf

To borrow a poorly translated euphemism, there’s more than one way to crush a grape.


The oldest method - although rarely used these days - is to literally mix some red wine with some white wine. This is now largely considered barbaric, poor practise and not a very good way to make rosé. It’s also illegal in France, so if you’re ever double parked with a red and a white at a bar then instead of thinking you’re a smooth criminal by blending them just remember that it’s illegal and you shouldn’t do it. Monster.


Limited Skin Maceration

The most common method of making high-quality pink juice is limited skin maceration. Individually breaking these words down gives you an idea of what happens here. The grapes are pressed and the skin of the grapes are left to soak (or macerate) with the juice for a limited amount of time. This is where the rosé gets its colour and extra flavour from. The longer the skins are left to soak, the more intense the colour and flavour.

pink juice


Direct Pressing

Another very similar method is direct pressing but there is even less time on skins (#winelingo) during this method than there is with limited skin maceration. The skins are removed almost immediately leaving generally the lightest coloured rosé of all the methods, although it’s extremely difficult to get a rosé with no colour as it is a natural process of once being a grape with red skins. Soz. This is basically like making a white wine from red grapes. Never let go of your dreams.




A much more divisive method is known as saignée (san-yay) or bleeding. This method is used to create two wines and was originally employed to make a red wine more intense. Essentially juice is bled off red must (unfermented grapes) pressed to allow more skin contact for less juice, extracting more of the colour and flavour from the skins for the resultant red wine. The juice that was bled off would often be enough to make a small batch of another wine, ending up as rosé.


This method has historically been looked down upon as a way to make rosé since the main focus is not on the quality of the rosé but the primary red wine (for example, you might pick grapes earlier if they were only destined for rosé). This, however, is slowly starting to change as winemakers attempt new ways to differentiate themselves from the competition as rosé’s popularity again increases.






A final method is one that should be known only for trivia purposes and never actually employed. Decolorisation is to take red wine and remove the colour using adsorbent charcoal. This strips colour from the wine but will also strip other important things from the wine. Like structure, or flavour, or anything remotely positive about the wine. Just forget I ever told you about this. I don’t know why this isn’t illegal as well.

That’s five different methods to make one of wine’s most versatile wines and it’s time for the prodigal wine varietal to return atop hashtag mountain, lauded by modern day nobles and aristocrats.

A Guide to Italian Wine Regions: Piemonte

In the not so distant future, we’ll first take a deep-dive into Barolo, its townships and the differences in the wines that come from them. We’ll perhaps have a chat about the traditionalist vs modernist debate and we’ll cover some producers to look out for. Until then, stay thirsty my friends. 

The Perfect Match: Chardonnay and Cheese

Chardonnay and cheese. Chardonnay is a natural match for so many styles of cheese, because there are so many faces of chardonnay. From the racy unoaked melon-mouths to the oak-slathered butter bombs, let’s explore. And let’s not be afraid. Chardonnay can be confusing, with so many unfamiliar terms (Whole bunch? Wild ferment? Barrel size, cooper, toast level, new or old… or maybe stainless steel or even concrete egg? Malolactic fermen-WHAT? Sulphur or no sulphur. Fine lees, gross lees, lees stirring). Holy moly. That would be a panoply of things even if ‘panoply’ wasn’t my word of the week. Let’s keep it simple, because it doesn’t have to be that hard.

Vino Italiano - An Italian Primer

“I was saying this afternoon that I don’t want to be that wanker who bangs on about how much he loves Barolo now. But I am, I am that guy. And I’m OK with it, I f*cking love the stuff. Especially when paired with lamb cutlets, chocolate birthday cake and the finest of company on a Sunday afternoon.”

Secrets to the ultimate winter warmer

This should be fun and not overthought (don’t mull it over too much), so I’m going to keep this simple, so you don’t have to keep looking at your iPad. After all, you’re over eighteen if you’re trying this, so I reckon you’ve got this.

Tannins | Wine Buzzwords

Novelty bonus fact: Apparently wine tannins resist oxidation in the body and are thus very good for your health. Therefore, wine = health. 

Orange Wine | Wine Buzzwords

It’s likely you’ve come across orange wines by now. Most of the cool wine bars will feature a couple on their lists and retailers are finding more shelf space for them as we look for an alternative to whites or rosé. They’re equally loved and despised. Purists will say it’s a faulty abomination, while others are excited by the fact they challenge convention and expectations. We reckon the best way to find out if you like a style is to taste as much of it as you can, so before you head off into the rooftop wine bar wilderness, here’s some info to get you started. 

A Day In Marlborough

Spending a few days visiting wineries in Marlborough was, as far as ‘work goes’, one of the better weeks I’ve had on the job.I tagged along on a buying trip, which translates to meeting a lot of winemakers, which translates to talking a lot about wine, tasting a lot of wine and exploring vineyards. Dream job? Pretty much.

Blind Drunking: JD vs John, Marlborough

The scene was Marlborough, a morning at Grove Mill estate to be precise. The boys were surrounded by lush purple hills and the scattered remains of empty sauvignon blanc tasting glasses. Between them sat one mystery bottle of wine. The battle was on. 

A Savvy B Journey Through Marlborough

There is no wine more divisive than sauvignon blanc amongst the team here at Vinomofo. We love to hate it at Mofo HQ, and our CEOs proudly wear t-shirts with ‘Death Before Sauvignon Blanc’ printed on them. 

60 Seconds with Pip Goodwin

Pip Goodwin is the CEO of Palliser Estate, a legendary Kiwi vino outfit working out of beautiful Martinborough. Besides being a bona fide lady boss, she’s also got a tonne of winemaking experience under her belt dating all the way back to a trip to Burgundy. So watch out, mofos, we’ve got the real deal here. 

Beyond Savvy

Marlborough is synonymous with sauvignon blanc. As a brand, it has been one of the great success stories of the modern wine world and there’s no sign of it slowing down. It accounts for 86% of New Zealand’s wine exports and really, they just can’t get enough of it. 

Would You Like To Taste The Wine Sir?

“Would you like to taste the wine?”A seemingly innocuous question that strikes fear into the hearts of so many. Those seven words can tear down even the most robust foundations of self-confidence. You’re on the spot. All eyes turn expectantly to you, and you’re thinking… “Well I dunno, what am I supposed to say?”

A Primer to French Wine

For many of us, our connection with France hasn’t expanded much further than the ability to say “voulez-vous couchez avec moi, c’est soir?” either whispered at the back of French class or shouted on a booze-fuelled Contiki tour through Paris. We’re not known for our linguistic talents, but perhaps if we were introduced to French wine in high school our attention would’ve increased tenfold. 

The Mofo Guide To Ordering Wine

There should be no more stress in choosing a wine than there is in choosing your meal. That being said, there’s nothing more horrific than having to choose between the pork belly and the salmon, and even then at least you know what you’re talking about.

Bubble Trouble: International Champagne Day

October 20th is our favourite day on the calendar. Yes, it’s a Friday this year, but more importantly it marks not only International Champagne Day, but also Snoop Dogg’s birthday. And on this most holy of days, it’s only fair we take the advice of Snoop and drop, no, pop it like it’s hot. Or, if you’re living a bit further south, like it’s warming up at the very least.

Why is there chocolate in my wine?

Wine is awesome. The flavours, the textures, the layers, the weight, the heat, the twists and turns as it opens up inside your mouth and inside your mind. That is sexy stuff and I don’t care if it sounds wanky. It’s awesome. And it’s real, if you let it in. To really get it, you’ve got to understand compounds so strap yourself in because I’m gettin’ scientific on your ass (with a little help from Google).

Just chill: stop overthinking the perfect wine serving temperature

Stop overthinking the perfect wine temperature and forget the numbers. Enjoying your wine at its optimum temperature doesn’t have to be a science experiment. Once you have these simple habits under your belt, you won’t even have to think about temperature any more, you’ll just be enjoying your wine that much more.

What's The Point

Ever wondered what those shiny medals and points assigned to wines mean? Probably not, it’s pretty self-explanatory right - the more points the better the wine? Yes, points are allocated to wines based on qualitative measures but for the consumer the question remains, so what?

48 hours in Beechworth

After a truly boutique wine experience? Head to Beechworth. Here you’ll find some of the most humble and hardworking wine folk willing to show you first hand the heartache and joy involved in making small batches of incredible vino. It ain’t glamorous and you’ll have to book appointments to arrange tastings, but it’s worth it because this region is as real as it gets when it comes to soul-stirring wine.

Happy International Grenache Day

Happy Grenache Day! I bet you didn’t know that was a thing. Yep, apparently there’s a day for everything. There’s even a movement to get Fairy Bread Day up and running here in Australia. That’s a stretch, but we’re all for celebrating wine so Grenache Day is fine by us. So, on its special day you’re invited to grab a glass and raise a toast as we share with you a few things we love about grenache. It’s a bit like a 21st – complete with awkward speeches – but with better wine. 

Fresh Kiwi Vino (other than pinot)

There’s no doubt that New Zealand is killing the pinot game. Spicy, fruity and undeniably delectable, ask any pinot fan about Kiwi juice and they’ll start raving. In fact, the pinot is so damn good it’s almost doing a disservice to the wine industry, because it’s way too easy to forget that New Zealand churns out some remarkable red wines other than pinot. And we’re gonna find ‘em.

The Rise of Rosé: A Hashtag Journey

It’s official: the pink drink has blown up worldwide. First it was the French, then the Spanish, and now the whole world is tickled pink over a refreshing glass of rosé. To give you an inkling as to popularity of this lil’ drinkling, these days the French actually consume more rosé than white wine. But what led to this meteoric rise in popularity? 

Biodynamic Wine | Wine Buzzwords

Welcome to the next leg of our journey to make sense of vino vocabulary. Today, we’ll be tackling a term that’s shrouded in mystery and a fair bit of scepticism: biodynamic wine. Among the preferred poison of wipsters (aka wine hipsters), biodynamic vino is made using a philosophy that’s free of chemicals and tuned into the cosmic forces of the universe. But the question is, does it really make a difference to the juice in your glass? Well mofo, let’s look into a crystal ball and see.

NZ, naturally.

New Zealand has long been synonymous with the words ‘natural’ and ‘pure’ and this translates to wine too. Given the reverence Kiwis winemakers have for the land, it’s no surprise there’s a relatively long history and commitment to natural wines and biodynamic, sustainable and organic winemaking practices. 

Out of Auckland: Matakana

The weather wasn’t ideal for a day trip and the temptation to spend the afternoon tucked into a cosy corner of a Ponsonby wine bar was real. However, we’d already spent the last three days tucked into cosy corners of wine bars all over Auckland and there were teasers of sunshine, so we set out to see what adventures could be had within an hour of the city and Matakana ticked plenty of boxes – mainly the ones with wine written next to them. 

VIDEO: 60 Seconds with Tim Preston, Mills Reef

We dropped by Mills Reef in Tauranga on a pretty bloody cold August day. We were, admittedly, quite hungover from the night before and collectively unenthused at the prospect of a day spent drinking more alcohol. That was until we tasted Tim Preston’s first class pinot noir. 

Hip Hop and Wine: A History

Surprisingly, or perhaps unsurprisingly if your rap level is expert, the hip hop scene actually has a well-rhymed history for pairing sneakers with syrah and bling with barrels. Forget those five fingers of Hennessy, what they love is getting around a good glass of vino. Thug life, wine life, same same. 

48 hours in Waiheke Island (NZ)

Incredibly beautiful, insanely accessible and with a microclimate to rule them all, it’s no wonder Waiheke Island is one of New Zealand’s most favouritest wine regions. We spend 48 hours driving a ute and drinking vino (not at the same time and always with a designated driver, obvs) around the best of the idyll’s best. 


It could be the best or the worst decision we’ve made here at Vinomofo, and we’re equal parts excited and terrified, but we’ve done it, and here it is.

What your favourite wine says about you

In an image driven world first impressions count, right? It’s why we agonise over an outfit that says “ideal candidate” at a job interview or cultivate a look we hope will turn heads (in a good way). What we look like and buy into says a lot about us; in my case the current ensemble of Melbourne crafted jeans and Jack Wills jumper screams mainstream preppy with a penchant for hipster denim. And it’s the same deal with wine.

Beyond the sauvalanche

New Zealand sauvignon blanc, I salute you! In just over three decades, this grape has risen from relative obscurity to become the world’s most ubiquitous wine. Marlborough, the epicentre of savvy’s fame, is the place that produces the particular style of vino that has taken the global wine palate by storm. And if our growing thirst is anything to go by, then the sauvalanche shows no signs of slowing.

48 hours on the Mornington Peninsula

We know you Kiwis have some sweet regions on your own doorstep, but if you’re in Australia, you need to head to the Mornington Peninsula. Why? Because when it comes to weekends of pure indulgence, there are few destinations more appealing than the Peninsula. 

VIDEO: 60 Seconds with Dan Sims

Dan Sims is an Aussie sommelier legend. With a few profanities thrown in. King of Revel (formerly known as Bottle Shop Concepts), his wine ethos is simple - don’t overthink it. A mantra we particularly enjoy here at the ‘Fo. We also enjoy hitting the town, and the juice, at his first-class wine events - Game of Rhones and Pinot Palooza. Sound familiar? They will if you’re a vino hound. Revel (formerly known as Bottle Shop Concepts)