Chapter 19 - Rosé Winemaking Flashcards
3 main methods of making rosé:
Direct Press
Short Maceration
Blending
Describe Direct Press Rosé
Makes the lightest color rosés
Preferably whole bunch pressing to minimize color extraction (and therefore hand harvesting)
Immediately pressed to minimize maceration (generally with pneumatic presses flushed with inert gas)
Fermented like white wine
Color depends on pressure and duration of press
Aka vin gris
Provence rosés
Describe Short Maceration Rosé
Short period of pre-fermentation maceration before pressing during which must is protected with an inert gas to avoid oxidation and microbial spoilage. Lasts a couple hours to a few days
Gently pressed
Fermented like white wine
Important that tannins are ripe during harvest to avoid extraction of green flavors
These rosés are deeper in color and more pronounced in flavor
Spanish Rosé, Tavel rosé
Sometimes made via saignée (must concentration in red wine). Relatively cost effective way of making rosé
Disadvantage: sometime the grapes are grown and harvested for the purpose of making red wine. Can be lower in acidity
A good producer will be able to make good rosé and red though
Describe Blending
Blending a small proportion of red wine with a large volume of white wine
Ie. Sauvignon Blanc Rosé
Not allowed in another of GI’s in Europe (Champagne is big exception) because it is thought to lower quality
Simple and cheap method
Mostly used for inexpensive wines
What are arguably the most important characteristics of rosé?
Color (so much so that they are usually packaged in a clear bottle)
Color decreases during fermentation so winemakers need to know how much to extract for direct press and short maceration methods (In blending, doenst matter because red and white wines are already fermented)
Medium to high levels acidity
Low to medium levels of alcohol
Fresh fruit flavors
Low tannins
Why is machine harvesting sometimes more beneficial than hand harvesting for rosé?
Can harvest at night
Can harvest quickly at the right ripeness/acid level
What can oak provide for rosé and what is the contingency for using oak?
Oak can be used to provide more texture
The wine must have enough fruit concentration though so it is not overwhlemed by the oak
Is cultured or ambient yeast more common for rosé?
Cultured because you can select ones that enhance fruity flavors and be guaranteed a quick fermentation
How are sweet rosés usually made?
Stpping fermentation or blending in sweet component
Why is malo avoided for rosé?
Buttery flavors mask fresh fruit aromas
Malo also lowers acidity, which is undesired
What is the role of lees in rosé?
Adds texture and body
Why do you do you final blending for rosés right before finishing and packaing?
To adjust hte color and flavor profile
Ensure consistency of color across all batches
Clarification of rosés
Fining and filtering is almost always done to increase clarity
Sterile filtration done on wines with RS
