Level 4 D1 Chap 19 - Rose

Question 1

At what points in red wine production can rosé be produced?

Answer 1

Key is to press before fermentation, as lots of colour comes out during fermentation

Two choices:

• Press after sorting (direct press)
• Press after pre-fermentation maceration (short maceration)

Question 2

What are the three main methods of making rosé wine?

Answer 2

“Direct pressing” before maceration. The higher the pressure, the greater the level of anthocyanins / tannins extracted from skin

“Short maceration”, which allows for greater extraction of skin compounds. Sometimes short maceration rosé is from the by-product of must concentration. This is called “saignee.”

“Blending” fermented red and white wines. This method is not allowed in most EU geographical indicators (except Champagne)

Question 3

What styles of rosé are produced by different techniques?

Answer 3

Light coloured rosés are produced by direct pressing as maceration is minimal. Also called ‘vin gris’ wine. e.g. Provence wine

Typically deeper in colour wines are produced by short maceration. e.g. Spanish rosé and Tavel.

Blending can produce a wide range of styles

Question 4

What viticulture considerations are there for grapes used in rosé?

Answer 4

Higher quality rosé is typically made in cool to moderate sites / climates.

Yields can be higher than reds, to produce grapes with less concentration and more acid.

Harvest is normally earlier than for red wine making to ensure sufficient acidity, although care must be taken with unripe stems

Question 5

What winemaking decisions are usually made for rosé?

Answer 5

Rosé is normally fermented as low temperatures (12°C - 16°C) to retain aroma compounds

Cultured yeast is normally used that promotes fruit flavours

MLC is normally avoided

Oak use is light, and the wine needs sufficient fruit concentration not to be overpowered

Lees ageing may be used to add texture and body, but then the wine must be at least mid-priced.