Ch 19 Rose Winemaking Options Flashcards
Rose Winemaking
What are the 3 main ways of making rose?
- Direct press
- Short maceration
- Blending
Rose Winemaking
What is direct press and aka for this wine style?
What style does it make?
How is it done?
What are options/considerations?
Example
○ Produces some of lightest style roses - wine style aka Vin Gris (includes Provence roses)
○ Black grapes are either whole bunch pressed or de-stemmed (optionally crushed) and immediately pressed -> minimize any maceration
○ Pneumatic presses usually used and flushed w/ inert gas to protect from O2 and browning of lightly colored juice
○ Juice then ferm like a white wine
○ Amt of color depends on -> pressure during pressing, duration of pressing and how much press juice used
○ White grapes can be co-pressed and co-ferm to add acid and get paler color - depends on laws ex Rolle (Vermentino) allowed in Provence roses
Rose Winemaking
What is short maceration?
What style does it make?
How is it done?
What are options/considerations?
Example
○ Short period of pre-ferm maceration before pressing
○ Must can be protected w/ inert gas to avoid oxi/spoilage orgs
○ Longer maceration = more color, flavor and tannin to lesser extent
○ Maceration can last from few hrs to few days
○ After maceration -> juice drained and skins gently pressed -> then ferm as white wine
○ Usually produces wines w/ deeper color and more pronounced flavors vs direct press
○ Ex - Spanish roses and Tavel roses
Rose Winemaking
What is another short maceration approach and aka?
How is it done?
Adv/disadv?
What QSP does this?
○ Wines made w/ short maceration is sometimes by-product of must concentration in red wine production
○ Aka Saignée (bleeding) -> bleeding off some of juice in red wine production which concentrates must in crushed fruit ferms
○ Adv - relatively cost effective
○ Disadv - the black grapes were grown and harvested as if making red wine -> juice used for rose may be less suitable (e.g., lower in acidity)
○ Quality producers can make good to outstanding quality roses this way
Rose Winemaking
What is blending?
How is it done?
Key consideration?
Example?
What QSP does this?
○ Blending small prop of red wine with much larger vol of white wine -> retains flavors and aromas of white grape
○ Ex - SB Rose
○ Law - not allowed in many GIs in Europe -> champagne key exception
○ Mostly done for inexp wines- if red and whites wines used already in production
Rose Winemaking
What role does color play in rose production?
What is implication for winemakers?
How packaged?
○ Color critically important element for roses
○ Often packaged in clear bottles to be easily seen by cons -> pale color usually preferred as deeper color mistakenly perceived to have some sweetness
○ Color dec during ferm -> when making wines by direct press/short mac -> winemaker needs some predictive skill to achieve desired end color; blending easier since wines already ferm
Rose Winemaking
What are preferred characteristics of rose wines?
What are viticultural implications when growing good/outstanding qual grapes for rose?
What are current market preferences?
cool/warm climate condition considerations for grape growing
○ Usually desirable for roses to have high acid, low to med alc and fresh fruit flavors
○ Good to outstanding quality grapes usually grown:
§ Cool/moderate climates or sites
§ Grown at higher yields -> common for grapes grown for rose to be higher yield vs red -> slows ripening and helps make grapes w/ less concentration
§ Warmer climates - grapes picked early to retain fresh fruit/acid
○ Varieties with less color and lower tannins -> appeal to current market for prefers light color, min tannin rose
○ Harvest tends to be earlier vs black grapes for red wine -> retain acid and delicate fruit/floral aroma/flavor char
○ Ripe tannins key for wines made w/ short maceration -> avoid green flavors - less impt for direct press
○ Harvesting can be done by hand or machine
§ hand harvest allows for whole bunch press to get juice low in color
§ Machine harvest done in warmer climates -> done at night to keep grapes cool; also good if large volume of grapes need to be quickly picked at specific ripeness
Rose Winemaking
What temps are used for rose ferm?
What vessels and considerations?
What kind of yeast and why?
○ Cool temps 12-16°C -> promote prod and retention of aroma compounds
○ s/s tanks most common - neutral and allow temp control
○ Oak occasionally used -> provide texture = more expensive
○ If using oak -> wine needs enough fruit concentration not to be overwhelmed by oak
○ Cultured yeast strains most common - can be selected for fruity aromas
Rose Winemaking
How are roses w/ RS made?
○ Usually by stopping ferm or by blending sweetening component
Rose Winemaking
How is MLC handled for rose and why?
○ Usually avoided -> don’t want buttery flavors that mask fruit
○ Usually prefer fresh style -> MLC lowers acidity
Rose Winemaking
How is maturation handled for rose?
QSP implication of choices?
○ Short maceration on lees and/or in oak vessels done if winemaker wants to add texture and body
○ New oak used by a few producers who want oak flavors to make new style of rose
○ Wines matured on lees or in oak -> mid-price and up due to time and cost of barrels
Rose Winemaking
How is blending handled, when and why?
○ Blending can be done to add color
○ Usually done just before finishing and packaging
○ Allows adjustment of color/flavor profile and/or to ensure consistency
Rose Winemaking
How are fining/filtering done?
○ Most roses are fined and filtered to inc clarity -> as appearance is key part of appeal
○ Sterile filtration important for wines that have RS -> avoid ferm in bottle
