Rose and Red Wines in Southern Rhone

Question 1

a. Name and describe TWO methods of production used for making rose wines in the Southern Rhone. (7marks

Answer 1

Method 1: Direct Pressing

• Black grapes will be crushed and pressed to extract some colour from the skins
• Care must be taken not to press too hard and extract too much tannin
• Fermentation takes place off the skins in typically cool fermentation conditions

Method 2: Maceration

• Black grapes are crushed and the skins macerate in the juice
• The length of maceration determines how much colour and tannin are extracted from the skins
• The maceration may extend into the start of the fermentation
• The juice/fermenting wine will be drained from the skins once the colour level is achieved.
• Fermentation will continue off the skins in typically cool fermentation conditions.

Question 2

Much red wine labelled Cotes du Rhone is produced using semi-carbonic maceration.
(6 marks)
What are the main considerations when selecting grapes for semi-carbonic maceration?

Answer 2

• Only whole bunches selected
• Grapes must be fully ripe
• Grapes must be free from rot

Question 3

Describe the process of semi-carbonic maceration.

Answer 3

• Whole bunches placed in vat
• The fruit at the bottom of tank is crushed by the weight of the fruit above it
• Grapes split and release juices
• Ambient yeast ferments the juice at the bottom of tank
• CO2 forms and blankets the rest of the fruit in vat
• The remaining intact berries undergo carbonic maceration
(1 mark for each valid point above to a maximum of 4 marks