19.1. Key Methods to influence Colour and Aroma in Rosé Winemaking

Question 1

Name the 3 key ways of making rosé wine.

Answer 1

1. Direct Pressing
2. Short Maceration
3. Blending

Question 2

Which method makes some of the lightest-coloured rosés?

Answer 2

Direct Pressing

Question 3

Describe the steps in Direct Pressing.

Answer 3

1. black grapes are either whole bunch pressed or destemmed (possibly crushed)
2. pressed immediately
3. juice then fermented like a white wine

Question 4

What type of press is typically used in Direct Pressing? What is also used? Why?

Answer 4

• pneumatic presses

- flushed with inert gas to avoid oxidation

Question 5

Why are rose grapes pressed immediately?

Answer 5

• to reduce any maceration

Question 6

Why are inert gasses typically used in direct pressing?

Answer 6

• to avoid oxidation of the aromas and flavours

- to avoid browning of the delicately-coloured juice

Question 7

What 3 factors does the colour of direct pressed rose depend on?

Answer 7

1. the pressure used when pressing
2. the duration of the pressing time (a longer pressing time can increase the time of maceration)
3. how much press juice is used

Question 8

What is another name for wines made via direct pressing?

Answer 8

‘vin gris’

Question 9

What famous roses are made via Direct Pressing?

Answer 9

Lightest-coloured Provence rose

Question 10

What might a producer do to add extra acidity and achieve a paler colour?

Answer 10

white grapes can be co-pressed and co-fermented with black grapes

Question 11

Where are white grapes co-pressed and co-fermented with black grapes?

Answer 11

Rolle (Vermentino) is allowed within the production of the rosé wines of Côtes de Provence

Question 12

How long might a rose maceration last? What is the effect on the wine?

Answer 12

• a couple of hours to a few days

- the longer the maceration, the more colour, flavour and tannin

Question 13

Describe the making of short maceration roses.

Answer 13

• crushing
• maceration
• juice drained
• gentle pressing
• fermentation (like a white wine)

Question 14

How might the wine be protected during maceration?

Answer 14

• inert gas to avoid oxidation and microbial spoilage

Question 15

What is the result of short maceration on the final wine, compared with direct pressing?

Answer 15

Short Maceration roses are typically

• deeper in colour
• more pronounced in flavour

Question 16

Name 2 examples of roses made by short maceration.

Answer 16

1. traditional styles of Spanish rosés (not made in ‘Provence’ style)
2. the rosés of Tavel

Question 17

What is saignée?

Answer 17

• aka ‘bleeding’
• by-product of must concentration of red wine
• Bleeding off some red wine juice concentrates remaining must; used to enhance red wine production
• by-product may be used for rosé production

Question 18

What is the potential disadvantage of using bled-off the red wine by-product to make rose?

Answer 18

• black grapes will have been grown and harvested as if they were going to make red wine,
• rose juice less suitable for good rose (e.g. lower in acidity)

Question 19

What is the main advantage of using bled-off the red wine by-product to make rose?

Answer 19

• Cost-free

- Recycling

Question 20

What types of rose wines can be made off of saignée?

Answer 20

Ranges from inexpensive to outstanding quality

Question 21

Describe how wines can be blended to make roses.

Answer 21

• Winemaker blend a small proportion of red wine with white wine
• retains the aromas and flavours of the white grape

Question 22

Where is rose blending prohibited? What is a well-known exception?

Answer 22

• in many geographical indications within Europe

- Champagne (exception)

Question 23

Why is rose blending prohibited in many regions?

Answer 23

lowers the quality of rosé production

Question 24

For what types of wines is rose blending typically used?

Answer 24

Inexpensive

- simple and cheap method if red and white wines are already produced

Question 25

In what types of bottles are roses typically packaged? Why?

Answer 25

Clear

- so that the colour can be seen

Question 26

What does the rose colour typically indicated?

Answer 26

• pale colours often associated with dry styles

- deeply coloured often associated – sometimes wrongly – with off-dry, medium-dry and medium-sweet styles

Question 27

What happens to rose colour during fermentation?

Answer 27

Colour decreases

Question 28

In what method is colour easiest to control?

Answer 28

Blending