In Alcohol, Beverage, Blog, The BL Minute

Bodvár: The House of Rosés

Swedish Rosé and the French Connection: Putting a Scandinavian spin on a foreign favorite.

Bodvár of Sweden is the latest endeavor of Swedish businessman Bodvár Hafström, who is no stranger to Lifestyle products.

He is the grandson of both cigar rollers and cognac distillers, from the paternal and maternal sides respectively, and is branching out into wine production. House of Rosé, with their signature No. 5 Rosé, produces a light pink rosé from grenache, cinsault and rolle grape varieties, which is not atypical. What is atypical is making a Swedish wine from grapes grown in France, preserving the ability to market quality wine.

For a better perspective on the business aspect of Bodvár House of Rosé, it is worth looking at  a brief snapshot of Swedish vinification. Sweden is a relative newcomer to  wine production, having only begun producing commercially towards the end of the 20th century. Additionally, regulations have made it difficult for few more than a handful of wineries to make a name for themselves.

Some regulations, such as those enacted by the European Union, disallow protected designations of origins. The implications from both a marketing and financial standpoint could impact potential revenues in that all Swedish wine must be labeled as “table wine” and cannot be marketed as a higher quality wine. That is where Bodvár creates an economic advantage by having the grapes for their marquee rosé grown in the Sainte Victoire sub-appellation of Côtes de Provence.

As for the rosé itself, the No. 5 varietal is comprised of Grenache, Cinsault, and Rolle grapes. Like all rosés, a small amount of the grape skin is used to tint the wine as well as create unique flavor profiles. Due to a naturally light body, rosé is a perfect wine for a summer afternoon as it is best when served chilled, preferably between 50℉ and 54℉ (or 10℃ to 12℃ in Sweden).

For more information or to find a bottle near you, visit Bodvár – House of Rosés homepage.

Share Tweet Pin It +1

You may also like

A Nut For All Mankind: Pizootz Peanuts

Posted on August 21, 2017

The Turmeric Cookbook

Posted on August 31, 2017

Scallops

Posted on September 6, 2017

Previous PostHugh Johnson on Wine: Book Review
Next PostThe Art of the Daiquiri