Rose Winemaking Flashcards
1
Q
Key rose-making methods
A
1) direct pressing
2) short maceration
3) blending
2
Q
Direct pressing
A
- black grapes or bunches are pressed immediately to avoid extraction (possibly crushed for a v short time)
- makes some of the lightest-colored roses but this does depend on the amount of pressure, the duration, and how much press juice is used
- pneumatic presses flushed with inert gas are common to avoid oxidation
- juice is then fermented like a white wine
- Cotes de Provence allows vermentino in roses to add acidity and creation of a paler color
3
Q
Short maceration
A
- a short period of pre-fermentation maceration before pressing to extract color, flavor, and to a lesser extent tannin
- must be protected from oxidation and spoilage
- a couple of hours to days
- after maceration will be drained and possibly pressed then undergo fermentation like a white wine, juice left on the skins at this point can go on to be red wine
- wines are deeper in color (Navarra & Tavel)
- referred to by the French term ‘saignee’ meaning ‘bleeding’
4
Q
Blending
A
- blending a small portion of red with a much larger portion of white wine
- imparts a pink color while retaining the varietal characteristics
- simple, cheap, inexpensive and not allowed in many places
- color decreases during the fermentation process so predictive skill is required with the others but not this one
5
Q
Viticulture for rose wines
A
- aim for grapes with medium to high acidity, low to medium alcohol, and fresh fruit flavors
- good to outstanding quality must be from cool to moderate regions or picked early from warmer climates
- current trend is grapes with low to medium levels of color and tannin
- wines make via short maceration must have ripe tannins to avoid any extraction of green flavors
- hand harvesting at night is best, as always
6
Q
Rose pre-fermentation adjustments
A
Acidity and sugar levels
7
Q
Fermentation
A
- fermented at cool temperatures 12-16C / 54-61F to retain aroma compounds
- generally stainless steel
- old/new oak sometimes used to provide texture but as this adds cost its not common and the wine can easily be overwhelmed
- cultured yeast strains are common, often selected to enhance fruity flavors
8
Q
Roses with residual sugar
A
- typically made by stopping fermentation or adding a sweet component
9
Q
Malolactic conversion
A
Generally avoided
10
Q
Maturation
A
- may mature for a short period on the lees or in oak to add texture and body
- at least mid-priced
11
Q
Blending
A
Blended just before packaging for all 3 methods
12
Q
Filtration
A
- Often fined and filtered
- wines with RS will be sterile filtered so unwanted microbes dont feed off the sugar
