19.1. Key Methods to Influence Colour and Aroma in Rosé Winemaking Flashcards

1
Q

Name the 3 key ways of making rosé wine.

A
  1. Direct Pressing
  2. Short Maceration
  3. Blending
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2
Q

Which method makes some of the lightest-coloured rosés?

A

Direct Pressing

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3
Q

Describe the steps in Direct Pressing.

A
  1. black grapes are either whole bunch pressed or destemmed (possibly crushed)
  2. pressed immediately
  3. juice then fermented like a white wine
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4
Q

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

A
  • pneumatic presses

- flushed with inert gas to avoid oxidation

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5
Q

Why are grapes for rose pressed immediately?

A
  • to reduce any maceration
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6
Q

Why are inert gasses typically used in direct pressing?

A
  • to avoid oxidation of the aromas and flavours

- to avoid browning of the delicately-coloured juice

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7
Q

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

A
  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
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8
Q

What is another name for wines made via direct pressing?

A

‘vin gris’

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9
Q

What famous roses are made via Direct Pressing?

A

Lightest-coloured Provence rose

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10
Q

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

A

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

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11
Q

Where are white grapes co-pressed and co-fermented with black grapes? What grape is typically used?

A

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

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12
Q

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

A
  • a couple of hours to a few days

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

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13
Q

Describe the making of short maceration roses.

A
  • crushing
  • maceration
  • juice drained
  • gentle pressing
  • fermentation (like a white wine)
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14
Q

How might the wine be protected during maceration?

A
  • inert gas to avoid oxidation and microbial spoilage
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15
Q

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

A

Short Maceration roses are typically

  • deeper in colour
  • more pronounced in flavour
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16
Q

Name 2 examples of roses made by short maceration.

A
  1. traditional styles of Spanish rosés (not made in ‘Provence’ style)
  2. the rosés of Tavel
17
Q

What is saignée?

A
  • 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
18
Q

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

A
  • 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)
19
Q

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

A
  • Cost-free

- Recycling

20
Q

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

A

Ranges from good to outstanding quality

21
Q

Describe how wines can be blended to make roses.

A
  • Winemaker blends a small proportion of red wine with white wine
  • Retains the aromas and flavours of the white grape
22
Q

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

A
  • in many geographical indications within Europe

- Champagne (exception)

23
Q

Why is rose blending prohibited in many regions?

A

lowers the quality of rosé production

24
Q

For what types of wines is rose blending typically used?

A

Inexpensive

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

25
Q

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

A

Clear

- so that the colour can be seen

26
Q

What does the rose colour typically indicate?

A
  • pale colours often associated with dry styles

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

27
Q

What happens to rose colour during fermentation?

A

Colour decreases

28
Q

In what method is colour easiest to control?

A

Blending