19.2 Other Options in Making Rosé Wines Flashcards
What characteristics are desirable for most roses?
- medium-high levels of acidity
- low-medium levels of alcohol
- fresh fruit flavours
Where do grapes for good- to outstanding-quality rosé wines tend to be grown to achieve the desirable characteristics?
- cool or moderate regions
- cool to moderate sites within warmer regions
What cooling influences are important for growing rose grapes?
- latitude
- altitude
- aspect (facing away from the equator)
- proximity to large bodies of water/the coast
How do the yields of rose wines typically compare to the yield of red wines? Why?
- rose yields are typically higher
- slows down ripening
- helps to produce grapes with less concentration
What is the current rose market trend?
- pale in colour
- minimal tannins
How does the harvest time of rose wines typically compare to that of red wines? Why?
- earlier for roses
- retain acidity
- obtain delicate, fresh red fruit characteristics
For what rose winemaking technique is it crucial that tannins are ripe? Why?
Short maceration
- avoid extraction of green flavours
What are the benefits of hand harvesting when it comes to rose?
allows whole bunch pressing to gain a juice that is low in colour
What are the benefits of machine harvesting when it comes to rose? Where is this particularly beneficial?
- 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
At what temperatures are rose wines typically fermented?
at cool temperatures (12–16°C / 54–61°F)
Why are roses typically fermented at low temperatures?
to promote the production and retention of aroma compounds
In what type of vessel is rose typically fermented? Why?
- Stainless steel
- neutral
- allow control of temperature
Why might rose be fermented in oak? What is the result on the wine?
- occasionally used to provide more texture
If fermented in oak, what must be true of the wine?
- wine must have enough fruit concentration to not be overwhelmed by the influence of the oak
What types of yeast are typically used to kick start fermentation of roses?
Cultured yeast strains
- especially those that promote fruit flavours
How are roses with residual sugar made?
- by stopping the fermentation before it reaches dryness
2. by blending a sweetening component with the dry rosé wine
Describe malolactic conversion in roses.
- usually avoided
Why is malolactic conversion usually avoided in roses?
- buttery flavours not wanted
- would mask fresh fruit aromas
- goal is to be refreshing
- looking to retain acidity, not soften it
What might a winemaker do to create a more complex style of rose meant to be paired with food?
- 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)
Why are most roses blended before bottling?
- to tweak the colour and flavour profile
- to ensure consistency of colour across batches
Why are most roses fined and filtered?
The appearance of rosé wines is an important part of their appeal
Why is sterile filtration important for rose wines with some residular sugar?
To avoid the presence of unwanted microbes that could otherwise feed off this sugar in the bottle
