Rose Winemaking

Question 1

What are the 3 ways of making rose wine?

Answer 1

(1) Direct Pressing (2) Short Maceration (3) Blending red and white wine.

Question 2

What is Direct Pressing for rose winemaking?

Answer 2

Direct Pressing: Black grapes are crushed and pressed in the same way as white wine. This extracts little color from the skin and care is taken not to extract too much tannin. This method produces the most delicately colored rose wines. p 67

Question 3

What is Short Maceration for rose winemaking?

Answer 3

Short Maceration: Black grapes are crushed and allowed to macerate to extract flavor and color. The duration depends on how much color and tannin the winemaker wants to extract from the grape skins. Maceration may or may not extend to start of fermentation. The free run juice will be drained off the skins and fermented at cool temperatures as if it were white wine. p 67

Question 4

What is the Blending process in rose wine making? Why would this be done for the entry level market?

Answer 4

Blending a neutral white wine with a small quantity of deeply colored red wine. For the entry level market this makes a neutral, youthful, easy drinking rose.

Question 5

What are the 4 most common elements of rose winemaking? (video)

Answer 5

1. Press bunches. 2. Cool fermentation to preserve aromatics. 3. No MLF or Oak. 4. Packaged young.

Question 6

3 major elements of Direct Pressing (video)

Answer 6

1. Press bunches. 2. Minimal color and tannin extracted. 3. Pale color. (Method practiced in Provence.)

Question 7

What is another name for the Short Maceration process (video - not in text)

Answer 7

Saignee (Bleeding Off) = Short Maceration: grapes crushed and put into a tank and allowed skin contact so the juice absorbs some color and then the juice is ‘bled off’ or drained off the red grape must. Gives the rose wine a deeper color and more tannic (phenolic - not in text) structure. (Tavel - 12-36 hours maceration results in deeply colored rose) (Also California,

Question 8

Although Blending red and white white to make rose is not considered a high quality winemaking option, how is blending done for the entry level market? (video)

Answer 8

Blending a neutral white wine with a little bit of deeply colored red wine to make a neutral, youthful, easy drinking rose.

Question 9

Although some GIs in Europe do not allow blending white and red wine to make a rose, what are 2 main exceptions? (video)

Answer 9

Champagne, France and Rioja, Spain.

Question 10

What is a grape commonly made into a standalone, unblended rose wine? (video)

Answer 10

Pinot Noir

Question 11

What are grapes commonly blended together into rose wines? (video)

Answer 11

Rhone grapes: Syrah, Grenache, Mourvedre are often blended together into a rose wine as they are often in a red Rhone blend.

Question 12

What would be 3 reasons to blend the 3 Rhone Valley blending partners to make a rose? (video)

Answer 12

To (1) increase the aromatics of the wine, (2) increase the weight (body) of the wine, or (3) change the color. If the market is demanding a paler color, then more Grenache will be used. If it’s demanding more structure, then more Mourvedre or Syrah.

Question 13

How would you make a sweet rose? (video)

Answer 13

Fermentation halted so there is residual sugar or sugar added at the end in the form of sussreserve or grape concentrate.

Question 14

For the entry level, high-volume market the most important element of the rose will be … (video)

Answer 14

Consistency – color, flavors, even of sweetness from vintage to vintage.