19. Specific Options for Rose Winemaking

Question 1

What are the 3 key ways to influence color and aroma in rose?

Answer 1

• Direct pressing
• Short maceration
• Blending

Question 2

Describe the effects of direct pressing

Answer 2

• Produces the lightest-colored wines, but depends on the pressure used in pressing
• Black grapes either whole bunch pressed or destemmed, possibly crushed, and immediately pressed to minimize any maceration
• Fermented like white wine

Question 3

Describe the effects of short maceration

Answer 3

• Pre-fermentation maceration before pressing
• Must be protected from oxygen with inert gas
• The longer the maceration, there color and flavor is extracted, along with some tannin. Maceration may last a couple hours to a few days.
• At the end of maceration, juice will be drained and skins may be gently pressed.
• Fermented like white wine
• often produces rose wines deeper in color and more pronounced flavor than direct press
• Sometimes the by-product of must concentration (saignee)
• Cost effective, but the grapes have ultimately been grown to produce red wine and may be less suitable for rose production bc they have lower acidity

Question 4

Describe the effects of blending

Answer 4

• Blending a small proportion of red wine into a much larger volume of white wine
• retains aromas and flavors of white wine
• Not allowed in many regions in europe, Champagne is a notable exception
• Shade of final wine is much easier to control

Question 5

What are desirable characteristics for rose wine?

Answer 5

-Medium to high levels of acidity, low to medium alcohol, fresh fruit flavors.

Question 6

Grapes for good to outstanding quality rose tend to be grown in what type of areas?

Answer 6

• Cool or moderate regions

- Cool to moderate sites within warmer regions

Question 7

If grapes are grown for rose production in a cool site within a warm area, what may be the cooling influence?

Answer 7

• latitude
• altitude
• aspect
• proximity to large bodies of water

Question 8

How may grapes be grown for rose production?

Answer 8

• common to have higher yields, slowing down ripening process to produce wines with less concentration.
• in warmer climates, grapes will be picked earlier to retain fresh fruit and acidity

Question 9

How are grapes for rose production usually fermented?

Answer 9

-fermented with cool temps using stainless steel and cultured yeast

Question 10

What is the role of MLC in rose winemaking?

Answer 10

usually avoided to retain acidity

Question 11

What is the role of lees/oak in rose winemaking?

Answer 11

May mature on lees/in old oak for a short period to add texture.