19.1. Key Methods to Influence Colour and Aroma in Rosé Winemaking Flashcards
Name the 3 key ways of making rosé wine.
- Direct Pressing
- Short Maceration
- Blending
Which method makes some of the lightest-coloured rosés?
Direct Pressing
Describe the steps in Direct Pressing.
- black grapes are either whole bunch pressed or destemmed (possibly crushed)
- pressed immediately
- juice then fermented like a white wine
What type of press is typically used in Direct Pressing? Why?
- pneumatic presses
- flushed with inert gas to avoid oxidation
Why are grapes for rose pressed immediately?
- to reduce any maceration
Why are inert gasses typically used in direct pressing?
- to avoid oxidation of the aromas and flavours
- to avoid browning of the delicately-coloured juice
What 3 factors does the colour of direct pressed rose depend on?
- the pressure used when pressing
- the duration of the pressing time (a longer pressing time can increase the time of maceration)
- how much press juice is used
What is another name for wines made via direct pressing?
‘vin gris’
What famous roses are made via Direct Pressing?
Lightest-coloured Provence rose
What might a producer do to add extra acidity and achieve a paler colour?
white grapes can be co-pressed and co-fermented with black grapes
Where are white grapes co-pressed and co-fermented with black grapes? What grape is typically used?
Rolle (Vermentino) is allowed within the production of the rosé wines of Côtes de Provence
How long might a rose maceration last? What is the effect on the wine?
- a couple of hours to a few days
- the longer the maceration, the more colour, flavour and tannin
Describe the making of short maceration roses.
- crushing
- maceration
- juice drained
- gentle pressing
- fermentation (like a white wine)
How might the wine be protected during maceration?
- inert gas to avoid oxidation and microbial spoilage
What is the result of short maceration on the final wine, compared with direct pressing?
Short Maceration roses are typically
- deeper in colour
- more pronounced in flavour
Name 2 examples of roses made by short maceration.
- traditional styles of Spanish rosés (not made in ‘Provence’ style)
- the rosés of Tavel
What is saignée?
- 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
What is the potential disadvantage of using bled-off red wine by-product to make rose?
- 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)
What is the main advantage of using the bled-off red juice by-product to make rosé?
- Cost-free
- Recycling
What qualities of rose wines can be made off of saignée?
Ranges from good to outstanding quality
Describe how wines can be blended to make roses.
- Winemaker blends a small proportion of red wine with white wine
- Retains the aromas and flavours of the white grape
Where is rose blending prohibited? What is a well-known exception?
- in many geographical indications within Europe
- Champagne (exception)
Why is rose blending prohibited in many regions?
lowers the quality of rosé production
For what types of wines is rose blending typically used?
Inexpensive
- simple and cheap method if red and white wines are already produced
In what types of bottles are roses typically packaged? Why?
Clear
- so that the colour can be seen
What does the rose colour typically indicate?
- pale colours often associated with dry styles
- deeply coloured often associated – sometimes wrongly – with off-dry, medium-dry and medium-sweet styles
What happens to rose colour during fermentation?
Colour decreases
In what method is colour easiest to control?
Blending
