19. Specific Options for Rosé Winemaking

Question 1

What are the three key methods of making rosé?

Answer 1

• Direct pressing
• Short maceration
• Blending

Question 2

Outline the process of direct pressing in rosé production.

Answer 2

The grapes of a black grape variety are either whole bunch pressed or destemmed (possibly crushed) and immediately pressed to minimise any maceration. They are then fermented like a white wine.

Question 3

What sort of press is typically used for direct pressing rosé wines? Why?

Answer 3

Pneaumatic press.

They are flushed in inert gas to reduce oxidation and potential browning of the juice.

Question 4

What is vin gris?

Answer 4

Rosé wines made by direct pressing

Question 5

What rosé method produces the lightest coloured wines?

Answer 5

Typically direct pressing, but depends on the pressure applied during pressing.

Question 6

How can a winemaker achieve higher acidity and paler colour in the production of direct press rosés?

Answer 6

By co-pressing and co-fermenting white and black grapes.

Depends on legislation. For example, Rolle (aka Vermentino) is permitted in the production of Côte de Provence rosés.

Question 7

Outline the process of short maceration in the production of rosé wines.

Answer 7

• Juice undergoes a short maceration on the skins before fermenation (ranges from a few hours to a few days, depending on the style desired).
• The juice is drained and skins are gently pressed (free and press juice are blended, depending on style).
• The juice is then fermented as a white wine.

Question 8

Give an example of an appellation that produces rosé with the short maceration method.

Answer 8

Tavel, Southern Rhône

Question 9

What is Saignée?

Answer 9

A form of the short maceration method in rosé winemaking and a form of concentrating the must in red wine production.

Some of the juice is drawn off before the start of a red wine fermentation to concentrate the must. The juice that is drawn off is commonly used for rosé.

Question 10

What is the main advantage of the saignée method in rosé production?

Answer 10

Very cost effective. No loss of volume in the production of red wine.

Question 11

What is a potential disadvantage of the saignée method is rosé production?

Answer 11

The grapes that are used are intended for red wine production, therefore may not have the desired qualities for a rosé when the juice is bled off. For example, the juice may be lower in acidity.

However, very good to outstanding wines are made this way.

Question 12

What is the cheapest method of making rosé?

Answer 12

Blending a portion of red wine with a white wine

Question 13

What is a commercial advantage of blending to make a rosé wine?

Answer 13

Producers can take advantage of the popularity of certain grape varieties; for example Sauvignon Blanc Rosé or Pink Moscato.

Question 14

At what temperatures are rosé wines fermented at and why?

Answer 14

12-16°C

To promote the production and retention of aroma compounds.

Question 15

Is malolactic fermentation typically carried out with rosé wines?

Answer 15

No

Buttery flavours are not desirable in rosé wines and would mask the fresh, fruity characteristics