Ch 19 Specific Options for Rosé Winemaking

Question 1

What are key methods to influence color and aroma in roses?

Answer 1

1. direct pressing
2. short maceration
3. blending

Question 2

Describe the direct pressing method.

What style is produced?

Answer 2

1. Black grapes are whole bunch pressed or destemmed and immediately pressed to minimise maceration
2. Pneumatic presses typically used - flushed w/ inert gas to avoid oxidation
3. Juice is fermented like white wine

STYLE
light colored - depending on pressure, duration of pressing, how much press juice is used

**legislation - can often allow use of white grapes for co pressing and co fermenting

Question 3

Describe the short maceration method.

What style is produced?

Answer 3

1. pre-fermentation maceration of grapes –> protected w/ inert gas to avoid oxidation and spoilage, can last a few hours or a few days
2. end of maceration, juice is drained and grape skins gently pressed
3. fermentation off skins like white wine

STYLE
deeper in color, concentrated flavors - Tavel rose, Spanish rose
** can be by product of must concentration/saignée method

Question 4

Describe the blending method.

What style is produced?

Answer 4

• blending small amount of red wine w/ much large col of white wine
• Champagne is ex

Question 5

Viticulture considerations for rose wines

Answer 5

• need med to high levels of acidity, low to med levels of alcohol, fresh fruit flavors
• cool to moderate regions or sites
• early picking in warmer climates
• high acidity is important - early picking
• tannins need to be ripe if made by short maceration
• machine vs hand harvesting

Question 6

Winemaking decisions for rose

Answer 6

• Fermented at cool temps 54-61 F
• Stainless steel tanks most often used bc neutral and temp control
• RS usually achieved by stopping fermentation or adding sweetening component
• Malo usually avoided
• maturation in oak or on lees posislble
• fined and filtered, sterile filtered