19.2 Other Options in Making Rosé Wines

Question 1

What characteristics are desirable for most roses?

Answer 1

• medium-high levels of acidity
• low-medium levels of alcohol
• fresh fruit flavours

Question 2

Where do grape for good- to outstanding-quality rosé wines tend to be grown to achieve the desirable characteristics?

Answer 2

• cool or moderate regions

- cool to moderate sites within warmer regions

Question 3

What cooling influences are important for growing rose grapes?

Answer 3

• latitude
• altitude
• aspect (facing away from the equator)
• proximity to large bodies of water/the coast

Question 4

How do the yields of rose wines typically compare to the yield of red wines? Why?

Answer 4

• rose yields are typically higher
• slows down ripening
• helps to produce grapes with less concentration

Question 5

What is the current rose market trend?

Answer 5

• pale in colour

- minimal tannins

Question 6

How does the harvest time of rose wines typically compare to that of red wines? Why?

Answer 6

• earlier for roses
• retain acidity
• obtain delicate, fresh red fruit characteristics

Question 7

For what rose winemaking technique is it crucial that tannins are ripe? Why?

Answer 7

Short maceration

- avoid extraction of green flavours

Question 8

What are the benefits of hand harvesting when it comes to rose?

Answer 8

allows whole bunch pressing to gain a juice that is low in colour

Question 9

What are the benefits of machine harvesting when it comes to rose? Where is this particularly beneficial?

Answer 9

• can harvest at night: grapes can remain cool until they arrive at the winery (warm climates)
• quick if large volumes need to be picked at a certain level of ripeness

Question 10

At what temperatures are rose wines typically fermented?

Answer 10

at cool temperatures (12–16°C / 54–61°F)

Question 11

Why are roses typically fermented at low temperatures?

Answer 11

to promote the production and retention of aroma compounds

Question 12

In what type of vessel is rose typically fermented? Why?

Answer 12

• Stainless steel
• neutral
• allow control of temperature

Question 13

Why might rose be fermented in oak? What is the result on the wine?

Answer 13

• occasionally used to provide more texture

Question 14

If fermented in oak, what must be true of the wine?

Answer 14

• wine must have enough fruit concentration to not be overwhelmed by the influence of the oak

Question 15

What types of yeast are typically used to kick start fermentation of roses?

Answer 15

Cultured yeast strains

- especially those that promote fruit flavours

Question 16

How are roses with residual sugar made?

Answer 16

1. by stopping the fermentation before it reaches dryness

2. by blending a sweetening component with the dry rosé wine

Question 17

Describe malolactic conversion in roses.

Answer 17

• usually avoided

Question 18

Why is malolactic conversion usually avoided in roses?

Answer 18

• buttery flavours not wanted
• would mask fresh fruit aromas
• goal is to be refreshing
• looking to retain acidity, not soften it

Question 19

What might a winemaker do to create a more complex style of rose meant to be paired with food?

Answer 19

• mature for a short period on the lees and/or in oak vessels (new or old)
• add texture and body
• new oak adds oak flavours (vanilla, clove)

Question 20

Why are most roses blended before bottling?

Answer 20

• to tweak the colour and flavour profile

- to ensure consistency of colour across batches

Question 21

Why are most roses fined and filtered?

Answer 21

The appearance of rosé wines is an important part of their appeal

Question 22

Why is sterile filtration important for rose wines with some residular sugar?

Answer 22

To avoid the presence of unwanted microbes that could otherwise feed off this sugar in the bottle