Fundamentals Unit Part 5 - Rose wine production Flashcards

1
Q

How many ways are Rose wines made in France?

A
  1. Rose de Presse (Direct Press);
  2. Rose de Saignee ( Bleeding method);
  3. Cuvaison Rapide (Rapid Soak)
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2
Q

What does the Direct Press method entail?

A

Grapes are pressed immediately after harvest and the juice will only have contact with the skins for the duration of the pressing (1-4 hours). Imparts a slight pigmentation. Traditional method used in Provence.

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3
Q

What does the Saignee method entail?

A

After harvest grapes are crushed as for red wine. Skins, pulp and juice are macerated for 8-24 hrs at 16-20C. Some of the pink juice is bled off and fermented as rose.

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4
Q

What is the different character of Saignee and Direct Press roses?

A

Saignee method rose is a deeper colour, more tannic and fuller in body than Direct press rose. Remainder is used for red wine.

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5
Q

What does “Cuvaison Rapide” entail?

A

Grapes are crushed and undergo a period of aqueous extraction at 25-28C before pressing.

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6
Q

How is Rosé wine fermented?

A

After the juice is pressed it is fermented as for white wine at temperature between 12-22 Deg C

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7
Q

What other methods are employed by some vignerons?

A

Combining different grapes of the same colour with separate vinification techniques then combining.

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8
Q

How is Tavel Rose made?

A

As for the saignee method except whole tank is drained of juce. Skins are then pressed and this juice combined with the free run juice. Delivers a rose with noticeable tannins. Known as rose de maceration.

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