D1.C19. Specific Options for Rosé Winemaking

Question 1

What are the 3 key ways of making rosé wine?

Answer 1

• Direct pressing
• Short maceration
• Blending

Question 2

What kind of rosé wines are produced by direct pressing method?

Answer 2

It makes some of the lightest-coloured rosés

Question 3

What kinds of presses are usually used to produce rosé wines by direct pressing method?

Answer 3

Pneumatic presses are typically used and will often be flushed with inert gas to avoid oxidation of the aromas and flavours and browning of the delicately-coloured juice

Question 4

The colour of rosé wine depends on which factors in direct pressing technique?

Answer 4

• Amount of pressure used
• Duration of the pressing
• How much juice is used

Question 5

Rosé wines produced by direct pressing method are often named as:

Answer 5

Vin gris

Question 6

What is the advantage of co-pressing white grapes to produce rosé wines with direct pressing method?

Answer 6

Helps to lend extra acidity and help achieve a paler colour

Question 7

Name one white grape variety that is allowed within the production of the rosé wines of Côtes de Provence?

Answer 7

Rolle (Vermentino)

Question 8

What is the duration of maceration to produce rosé wines?

Answer 8

It may last a couple of hours to a few days. The longer the maceration, the more colour, flavour and, to a lesser extent, tannin will be extracted

Question 9

Compare the rosé wines produced by short maceration with those produced by direct pressing

Answer 9

Short maceration produces rosé wines that are deeper in colour and more pronounced in flavour than those from direct pressing

Question 10

Give 2 examples of rosé wines produced by short maceration

Answer 10

• More traditional styles of Spanish rosés
• Rosés of Tavel

Question 11

What is saignée method?

Answer 11

• Bleeding off some of the juice concentrates the remaining must to enhance the red wine being made
• This juice is then be used for rosé production

Question 11

What is the potential disadvantage of saignée method?

Answer 11

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 (e.g. lower in acidity)

Question 12

How is blending performed to produce rosé wines?

Answer 12

This method involves blending a small proportion of red wine with a much larger volume of white wine

Question 13

Is blending permitted to produce rosé wines in Europe?

Answer 13

No, but Champagne is an exception

Question 14

The rosé wines produced by blending method are usually in which price category?

Answer 14

Inexpensive

Question 15

What kind of bottles are used for the rosé wines produced by blending? Why?

Answer 15

They are often packaged in clear glass so that their colour can be clearly seen

Question 16

What is the advantage of blending method over the other methods in terms of final colour of the rosé wines?

Answer 16

• Colour decreases during the fermentation
  process and this means that, when making wines by direct pressing or short maceration, a certain amount of predictive skill and experience is required to achieve the desired colour in the final wine
• 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

Question 17

What are the desirable characteristics of rosé wines?

Answer 17

• Medium to high levels of acidity
• Low to medium levels of alcohol
• Fresh fruit flavours

Question 18

What are the viticultural practices to grow grapes suitable for rosé production?

Answer 18

• To grow them either in cool or moderate regions or cool to moderate sites within warmer regions
• Having higher yields than for red wines, slowing down ripening and helping to produce grapes with less concentration
• Picking the grapes earlier in warmer climates to retain fresh fruit and acidity

Question 18

What is the current market trend for rosé wines?

Answer 18

• The current market trend is for rosés that are pale in colour with minimal tannins.
• Black grape varieties that have low or medium levels of colour and tannins tend to be easier to make into this style of rosé

Question 19

Is it important for the grapes to have ripe tannins to produce rosé wines?

Answer 19

• If wines are made by short maceration, it is important that tannins are ripe to avoid any extraction of green flavours
• This is less important for wines made by direct pressing

Question 20

What is the advantage of hand harvesting for the production of rosé wines?

Answer 20

Hand harvesting allows whole bunch pressing to gain a juice that is low in colour

Question 21

What are the advantages of machine harvesting for the production of rosé wines?

Answer 21

• Machine harvesting can be beneficial in warm climates where harvesting at night means that grapes can remain cool
• It is also quick if large volumes need to be picked at a certain level of ripeness, and can also be cheaper in such circumstances

Question 22

What is the optimal temperature range for the fermentation of rosé wines?

Answer 22

12–16°C

Question 23

Which kinds of vessels are preferred for the fermentation of rosé wines?

Answer 23

Stainless steel tanks are often used because they are neutral and allow control of temperature

Question 24

What is the prerequisite for using oak vessels (as with oak maturation) for the fermentation of rosé wines?

Answer 24

The wine must have enough fruit concentration to not be overwhelmed by the influence of the oak

Question 25

Which kind yeasts are used for the fermentation of rosé wines?

Answer 25

Cultured yeast strains are used in the majority of cases, certain strains may be selected to enhance fruity flavours

Question 26

How are the rosé wines with residual sugar produced?

Answer 26

By stopping the fermentation before it reaches dryness or by blending a sweetening component with the dry rosé wine

Question 27

Why is malolactic conversion usually avoided for rosé wines?

Answer 27

• Buttery flavours are not wanted as they would mask the fresh fruit aromas
• Many rosés are designed to be refreshing to drink and therefore winemakers are often looking to retain acidity

Question 28

What is the aim of maturing rosé wine on the lees and/or in oak vessels (old or new)?

Answer 28

Add texture and body to the wine

Question 29

When are the new oak vessels used for maturation of rosé wines?

Answer 29

It is used by a few producers who are looking to create a different style of rosé (often more suited to pairing with food)

Question 30

Why are the wines matured on lees or for a period of time
in oak are likely to be at least mid-priced?

Answer 30

• Time spent in storage
• Cost of barrels

Question 31

What are the reasons for blending rosé wines?

Answer 31

• Adjust the colour
• Adjust the flavour profile
• Ensure consistency of colour across batches

Question 32

Why are the majority of rosé wines will be fined and filtered?

Answer 32

Because the appearance of rosé wines is an important part of their appeal

Question 33

Why is sterile filtration is important for wines that have some residual sugar?

Answer 33

To avoid the presence of unwanted microbes that could otherwise feed off this sugar in the bottle