D1-VINI Quiz on Harvest to Bottling for Rosé Winemaking Flashcards
Identify the three key ways of making rosé wines, then briefly describe each process.
- Direct Pressing
- Short Maceration
- Blending
Ad 1: Black grapes are whole bunch pressed or destemmed, crushed and pressed immediately, the same process for making white wine, and then fermented. White grapes can be added to the black grapes from the beginning of this process to balance the final wine, this will depend on local legislation. The colour achieved by this method is pale but will depend on the grape variety and the press cycle. Examples of this wine style include Provence Rosé and wines labelled “Vin Gris”, among other styles.
Ad 2: The black grapes are crushed to break the skins and macerated for a period, pre-fermentation. The grapes need to be protected from oxidation and kept at a cool temperature. Depending on the grape variety, the longer the maceration the more colour extraction. There are 3 options after maceration:
1. Fermentation may start on the skins until the desired colour and tannin extraction is achieved, taken off the skins, pressed and the fermentation finished as in white wine.
2. Pressed and fermented off the skins, like white wine.
3. The fermentation may continue as a red wine, on the skins, and a proportion of the juice is ‘bled’ off to make rosé and concentrating the remaining red wine ferment.
This style of rosé tends to be darker in colour and examples include some traditional Spanish styles.
Ad 3: Involves blending white wine and red wine to make a rosé, this method is not permitted in most European wine regions, with the notable exception of Champagne.
Which technique of rosé production is usually used to produce the light, delicate styles of wine typical of Provence?
a. Direct pressing
b. Blending
c. Short maceration
a. Direct pressing
Wines made by this method are often called ‘vin gris’ and they include many of the lightest-coloured Provence wines.
Which technique for rosé production sometimes uses a by-product from red wine production?
a. Short maceration
b. Blending
c. Direct pressing
a. Short maceration
The potential disadvantage of this method, from the perspective of rosé wine production, is that the black grapes will have been grown and harvested as if they were going to make red wine, and therefore the juice that goes on to make the rosé wine may be less suitable for this latter style of wine.
Other than blending red and white wines to create rosé, what other reasons might a winemaker choose to blend for when producing rosé?
It can be a simple and cheap method if a producer already makes red and white wines and it expands the portfolio of wines the producer can offer the consumer.
When making rosé by the more traditional methods, it is more difficult to predict what the final colour of the wine will be as colour decreases during fermentation. With this method the winemaker has full control over the final colour of the rosé.
Give (1) the winemaker choices, (2) the reasons and (3) the Influence on style, quality & price for producing a premium small-volume dry rosé wine from a blend of black and white grape varieties, for each of the following processes:
1. Harvest
Try and include as much information as possible on the likely options a winemaker would choose to create this wine.
Hand harvest
Allows for sorting in the vineyard, picking only ripe and clean fruit
Better for quality as only optimum berries are used but it adds to the cost of the final wine.
Give (1) the winemaker choices, (2) the reasons and (3) the Influence on style, quality & price for producing a premium small-volume dry rosé wine from a blend of black and white grape varieties, for each of the following processes:
2. Delivery to winery
Try and include as much information as possible on the likely options a winemaker would choose to create this wine.
Small crates
Limits damage to skins reducing oxidation, colour degradation and microbial spoilage.
Ensures the fruit arrives at the winery in good condition.
Give (1) the winemaker choices, (2) the reasons and (3) the Influence on style, quality & price for producing a premium small-volume dry rosé wine from a blend of black and white grape varieties, for each of the following processes:
3. Grape reception
Try and include as much information as possible on the likely options a winemaker would choose to create this wine.
Sorting
To remove any diseased, damaged, under-ripe fruit and MOG.
Raises the quality potential as per the selection in the vineyard but increases costs.
Give (1) the winemaker choices, (2) the reasons and (3) the Influence on style, quality & price for producing a premium small-volume dry rosé wine from a blend of black and white grape varieties, for each of the following processes:
4. Adjustments
Try and include as much information as possible on the likely options a winemaker would choose to create this wine.
What is required
Depending on legislation and vintage, acidity and/or sugar may need to be managed.
Impacts on the final balance of the wine, improving quality but adding some extra costs.
Give (1) the winemaker choices, (2) the reasons and (3) the Influence on style, quality & price for producing a premium small-volume dry rosé wine from a blend of black and white grape varieties, for each of the following processes:
5. Destem/crush
Try and include as much information as possible on the likely options a winemaker would choose to create this wine.
Maceration
For maceration made rosé - this is necessary to allow juice in contact with the skin pre-fermentation
Variable impact on quality but grapes should be protected from oxygen and kept cool. Adds cost
Give (1) the winemaker choices, (2) the reasons and (3) the Influence on style, quality & price for producing a premium small-volume dry rosé wine from a blend of black and white grape varieties, for each of the following processes:
6. Pressing
Try and include as much information as possible on the likely options a winemaker would choose to create this wine.
Whole bunch
For direct press rosé, this is the method
Gentle process with less extraction of colour and tannin. Costs are minimal only press loads will be smaller.
Pneumatic and/or whole bunch
The grapes may be pressed at this point or after a short period on skins and after the start of fermentation.
When and how to press will depend on the method of making the rosé and the desired colour, etc.
Give (1) the winemaker choices, (2) the reasons and (3) the Influence on style, quality & price for producing a premium small-volume dry rosé wine from a blend of black and white grape varieties, for each of the following processes:
7. Fermentation vessel
Try and include as much information as possible on the likely options a winemaker would choose to create this wine.
Stainless steel/oak or concrete
Inert vessels as they do not impart any flavour to the wine and the this style of rosé is about retained the fruit character. Stainless steel is probably preferred as temperature control is easily managed.
Retains the fruit aromas of the wine as fermentation can be kept cool. Costs minimal.
Give (1) the winemaker choices, (2) the reasons and (3) the Influence on style, quality & price for producing a premium small-volume dry rosé wine from a blend of black and white grape varieties, for each of the following processes:
8. Yeast
Try and include as much information as possible on the likely options a winemaker would choose to create this wine.
Cultured or ambient
Depending on producer but cultured is safer and will produce a level of guaranteed aromatics to the wine.
Fruit aromas and flavours are part of what is expected from rosé. Costs minimal
Give (1) the winemaker choices, (2) the reasons and (3) the Influence on style, quality & price for producing a premium small-volume dry rosé wine from a blend of black and white grape varieties, for each of the following processes:
9. Fermentation temperature
Try and include as much information as possible on the likely options a winemaker would choose to create this wine.
Cool
Normally 12-16°C to develop aromatics and preserve them.
Better for quality and consumer expectations are met. Cost of chilling can add to overall cost of production
Give (1) the winemaker choices, (2) the reasons and (3) the Influence on style, quality & price for producing a premium small-volume dry rosé wine from a blend of black and white grape varieties, for each of the following processes:
10. MLF
Try and include as much information as possible on the likely options a winemaker would choose to create this wine.
Not desirable
Aromatics and fresh fruit aromas are the appeal of this wine style. MLF influences the aroma profile of the wine.
Retains the aromatics and freshness of the wine. No cost
Give (1) the winemaker choices, (2) the reasons and (3) the Influence on style, quality & price for producing a premium small-volume dry rosé wine from a blend of black and white grape varieties, for each of the following processes:
11. Blending
Try and include as much information as possible on the likely options a winemaker would choose to create this wine.
Choosing batches to meet the quality criteria
To maintain high quality and a balanced wine.
Helps achieve the desired quality and style of wine. Costs minimal
