D1: Specific options for rosé winemaking Flashcards
There are three ways of rosé winemaking:
1) Direct pressing
2) Short maceration
3) Blending
Direct pressing:
1) makes some of the lightest coloured rosés
2) Black variety: whole bunc pressed or destemmed (possible crushed) and immediately pressed to reduce any maceration
3) pneumatic press: often flushed with inert gases to avoid oxidation and browning of the juice
4) The juice is then fermented like a white wine
* this technique produces rosés that are the lightest in colour
* * this depend on the pressure, the duration of the pression and how much press juice is used
5) wines by this méthod are often called vin gris and they include many of the lightest coloured provence wines
6) depending on the local legislation: white grapes can also be co pressed or co fermented with black grapes in this process to lend extra acidity and help achieve a paler colour
* rolle (vermentino) is allowed within the production of the rosé wines of côtes de provence
Short maceration:
1) short period of maceration before pressing
* must need to be protected with inert gas to avoid oxidation and microbial spoilage
* * the longer the maceration, the more tannin, flavour and colour
2) can last from a few hours to few days
3) at the end of maceration the juice will be drained and the skins gently pressed and then fermented like a white wine
4) Not always but generally this technique produces rosés with more colour and more intensity of flavour (traditional spanish style, and Tavel rhone)
Rosé wine made by short maceration is sometimes the by product of must concentration in red wine production: Saignée (bleeding)
1) Bleeding off some of the juice: this concentrates the remaining must and this can enhance red wine production
2) This is cost effective
3) Potential disadvantage: The black grapes will have been grown and harvested as if they were going to make red wine
* juice can be lower in acidity
* * however quality conscious producers can make wines by this technique of good to outstanding quality
Blending to make rosé wines:
1) small proportion of red wine blending with white
2) not legalised in every PDO (champagne is a well known exception)
3) in still wine production it is most often used for inexpensive wines
4) in the blending method the white and red wines are already fermented and therefore the shade of the final rosé wine is much easier to control
Colour is a vitally important characteristic of rosé wine:
1) they are often packaged in clear glass so that their colour can be clearly seen
2) consumers will often buy their rosé based entirely on their colour
3) pale colours: often refered with the dry style
* deeply coloured: more (sometimes wrongly) referred with off dry, med dry and med sweet styles
4) colour decreas during the fermentation process and this means that when making wines by direct pressing or short maceration
* predictive skills and experience is required
Its usually desirable for rosé wines to have medium-high levels of acidity, low alc and fresh fruit flavours, so grapes for good to outstanding quality are mostly grown in cool or moderate regions or cool to moderate sites in warmer regions:
cooling influence can come from:
- latitude
- altitude
- aspect (facing away from the equator)
- proximity to large bodies of water or the coast
Yields for rosé tends to be higher, why ?
Slowing down ripening and helping to produce grapes with less concentration
The current market trend:
Rosés that are pale in colour, minimal tannins
* so black grape varieties, that have low or medium levels of tannins and colour
The harvest time is generally earlier than for red winemaking:
1) to retain acidity (freshness)
2) if using the Saignée méthode the harvest time is the same as red winemaking
** if using the maceration méthod it is very important that the tannins are ripe, otherwise it will extract green flavours
Hand or machine harvesting ?
1) hand: whole bunches can be used so wines low in colour due direct pressing
2) machine: can be harvested at night, benefical for warmer regions
* * also quick if large volumes need to be harvested if the grapes are on perfect ripeness
Pre fermentation adjustment may be made by adding sugar or acidity as needed.
oke
Fermentation:
1) usually cool temp (12_16°C 54-61°F) to promote the production and retention of aroma compounds
2) Commonly stainless steel: neutral and control temp
3) oak (new and used): to provide texture (these are more expensive)
* * if using oak, the wine must have enough concentration of fruit flavours, so the oak aromas wont be overwhelming
4) cultured yeast strains are majorly used, especially those that promote fruit flavours
5) rosés that have residual sugar: stopping the fermentation before it reaches dryness or blending an sweetening component with the dry rosé wine
Malolactic conversion:
1) usually avoided
* buttery flavours are not wanted as they mask the fresh and fruity character of the rosé wine
* * also rosé wines tend to be refreshening to drink, so winemakers will look to retain acidity
Maturing rosé:
1) can mature for short period on lees and or in oak vessels to add some texture and body to the wine (often more suited to pare with food
2) rosé wines matured on their lees are often more mid priced because of the time spent in storage in the winery and the cost of barrels
