19. Specific Options for Rosé Winemaking

Question 1

What are the 3 key ways to make rose?

Answer 1

1) direct pressing
2) short maceration
3) blending

Question 2

2 typical options for making Rosé wine with RS?

Answer 2

• stopping fermentation before reaching dryness.
• blending a sweetening component w/a dry wine, e.g. RCGM

Question 3

How is MLF typically dealt with during rosé production (3)?

Answer 3

MLF is typically blocked;

• buttery flavors are not desired, as they would mask the fresh fruit notes.
• these wines are usually intended to be refreshing, so malic acid will want to be retained.

Question 4

When making direct press rosé, what additional option do winemakers have (depending on local legislation)?

Why is this useful?

What is a specific eg.?

Answer 4

Winemakers can choose to co-ferment / co-press red varieties with white ones, e.g. Rolle (Vermentino) is allowed in production of Cotes de Provence rosé (blended w/Cinsault, etc..)

This adds extra acidity and achieves a paler, more delicate color.

Question 5

When will blending usually take place for rosé wines?

What are some reasons for this (2)?

Answer 5

• Usually just before finishing/bottling.
• allows winemaker to make final color tweaks (inc. short maceration/direct press rosé)
• to ensure consistency of color/flavor profile acoss batches.

Question 6

When making rosés via Direct Pressing, what factors influence the level of color in the final wine (3)?

What is this type of wine commonly known as?

Answer 6

• level of pressure used when pressing.
• duration of pressing time (longer pressing = longer maceration.)
• how much press juice is used.

AKA “Vin Gris”, referring to the very pale color of these wines.

Question 7

2 e.g.s where Rosé wines made via short maceration are common?

Answer 7

Spain (Rioja) / Tavel (S. Rhone Valley)

Question 8

What temps are rosé wines usually fermented at?

Vessels (2)?

Yeasts?

Why?

Answer 8

Cool Temps: 12-16 C / 54-61 F = Promotes the production+retention of aroma compounds.

Usually stainless steel = neutral, allow temperature control.

Occasionally new/old oak vessels will be used = more texture. Wine must have enough concentration to not be overwhelmed by influence of oak.

Cultured yeasts usually used to promote fruit flavors.

Question 9

Why would a winemaker mature a rosé wine on its lees / in oak for a period of time before bottling (3)?

Answer 9

• to add texture/body from lees.
• to add oak flavors (vanilla, spice) for a specific style (more suitable for food pairing)
• PDO law e.g. Rioja Rosado

Question 10

What is the typically desired flavor/structure profile for rosé wines (3)?

What growing decisions do winemakers make in the vineyard to attain this (2)?

Answer 10

Medium-High Acidity / Low-Medium Alcohol / Fresh Fruit Flavors.

• grapes tend to be grown in cool/moderate regions or cool/moderate sites within warmer regions.
• yields are kept high = slower ripening, less concentration.

Question 11

How is blending used to make rose wines?

What consideration needs to be made?

Answer 11

• a small proportion of red wine is blended with white wine
• not allowed in most of Europe (Champagne is a notable exception)

Question 12

What is the current market trend for rosé wine?

What kind of grapes are best-suited for this style?

Answer 12

Paler in color w/minimal tannins.

Black varieties w/low-medium levels of color/tannin will be used, e.g. Pinot Noir.

Question 13

How is the short maceration method used to make rose wine (4)?

Answer 13

• a short period of pre-fermentation maceration before pressing (couple hours-few days)
• at the end of the maceration, juice will be drained and skins may be gently pressed
• then fermented like a white wine
• usually produces wines that are deeper in colour and more pronounced in flavour (ex. Tavel)

Question 14

What are PROS (4) and CONS (2) of blending as a process to make rosé wine?

What quality level of wines are usually made via this method?

Answer 14

PROS: - allows winemaker to combine flavors/aromas of both white and red wines.

• wines can take advantage of trendy wines by blending them in, e.g. “Sauvignon Blanc Rosé.”
• simple and cheap, esp. if the winery already produces white and red wines.
• winemakers can fine-tune color of wine more easily than other methods.

CONS: - not legally allowed in many PDOs (most of EU)

• believed to lower the quality of rosé production.

Most often used for INEXPENSIVE, simple wines.

Question 15

How do typical harvesting choices for red grapes destined for rosé production differ from those destined for red wine ?

Answer 15

• Typically harvested earlier to retain acidity and delicate, fresh red fruit notes.

Question 16

What are ways in which COLOR is vitally important to rosé wine production?

What decisions can winemakers make to influence this (4)?

Answer 16

• consumers base many purchasing decisions based on the color of the wine, often associating light shades w/dryness and deeper colors w/off-dry styles.
• wines are usually packaged in clear bottles to show off color to consumer.
• longer fermentation = less color, therefore winemakers will need to plan for this when extracting color pre-fermentation.
• blending allows winemakers to easily control the exact shade of the wine.
• wines will be fined/filtered to increase clarity.

Question 17

In terms of rosé production, what does the term “saignée” refer to (2)?

What are PROS (2) / CONS (2) of this method?

Answer 17

Literally means “bleeding.”

Refers to “bleeding” off some of the juice that has been macerating on red grape skins intended for red wine production.

PROS: -Bleeding off this juice concentrates remaining must for red wine production, intensifying flavors.

• Cost-effective (by-product of red production)

CONS: - lessens volume of red wine production, which usually commands higher pricepoint.

• grapes used were grown specifically w/red wine production in mind, which might be less suitable for rosé production.

Question 18

What is the direct pressing method in rose winemaking (3)?

Answer 18

• black grapes are either whole bunch pressed or de-stemmed and immediately pressed to reduce any maceration
• juice is then fermented like a white wine
• produces lightest colored roses