Specific Options for Rose Winemaking Flashcards
Explain direct pressing?
Direct pressing makes some of the lightest-coloured rosés. The grapes of a black grape variety are either whole bunch pressed or destemmed (possibly crushed) and immediately pressed to reduce any maceration. Pneumatic presses are typically used and will often be flushed with inert gas to avoid oxidation of the aromas and flavours and browning of the delicately-coloured juice. The juice is then fermented like a white wine. This technique can produce rosés that are the lightest in colour; however, this will depend on the pressure used when pressing, the duration of the pressing time (a longer pressing time can increase the time of maceration) and how much press juice is used. Wines made by this method are often called ‘vin gris’ and they include many of the lightest-coloured Provence wines. Depending on local legislation in force, white grapes can also be co-pressed and co-fermented with black grapes in this process to lend extra acidity and help achieve a paler colour. For example, Rolle (Vermentino) is allowed within the production of the rosé wines of Côtes de Provence.
Explain short maceration?
Rosés can also be made with a short period of pre-fermentation maceration before pressing. During this time, the must may be protected with inert gas to avoid oxidation and microbial spoilage. The longer the maceration, the more colour, flavour and tannin will be extracted. The duration of the maceration may be from a couple of hours to a few days. At the end of maceration, the juice will be drained and the grape skins may be gently pressed. It can then be fermented like a white wine. This technique often, but not always, produces rosé wines that are deeper in colour and more pronounced in flavour than those from direct pressing. Rosé wines with short maceration may include more traditional styles of Spanish rosés (not made in ‘Provence’ style) and the rosés of Tavel.
Rosé wine made by short maceration is sometimes the by-product of must concentration in red wine production; a technique often referred to by the French term saignée, meaning
‘bleeding’. Bleeding off some of the juice (which may then be used for rosé production) concentrates the remaining must and this may be used to enhance red wine production. This means that the production of such rosés is relatively cost effective. The potential disadvantage of this method, from the perspective of rosé wine production, is that the black grapes will have been grown and harvested as if they were going to make red wine, and therefore the juice that goes on to make the rosé wine may be less suitable for this latter style of wine (e.g. lower in acidity) than if it were to come from grapes that have been grown specifically for rosé production. However, quality-conscious producers can make both good- to outstanding-quality rosé and red wines using this technique.
Explain blending?
This method involves blending a small proportion of red wine with white wine and it retains the aromas and flavours of the white grape, which can be beneficial if these are desirable. For example, Sauvignon Blanc Rosé takes advantage of the current popularity of white Sauvignon Blanc. However, this way of making rosé is not allowed in many geographical indications within Europe (Champagne is a well-known exception) as it is thought that the method would lower the quality of rosé production in many regions. If the red and white wines used are already in production (for sale as red and white wines), this method of rosé production is simple and cheap. In terms of still wine production, it is most often used for inexpensive wines.
Colour is a vitally important characteristic of rosé wines. They are often packaged in clear glass so that their colour can be clearly seen, and consumers will often purchase or not purchase these wines based entirely on their colour (pale colours are often associated with dry styles, whereas more deeply coloured rosés are often associated – sometimes wrongly – with off-dry, medium- dry and medium-sweet styles). Colour decreases during the fermentation process and this means that, when making wines by direct pressing or short maceration, a certain amount of predictive skill and experience is required to achieve the desired colour in the final wine. In the blending method, the white and red wines are already fermented and therefore the shade of the final rosé wine is much easier to control.
What other options in making rose wines are there?
VITICULTURE FOR ROSÉ WINES
It is usually desirable for rosé wines to have medium-high levels of acidity, low-medium levels of alcohol and fresh fruit
flavours. Grapes for good- to outstanding-quality rosé wines therefore tend to be grown in cool or moderate regions or cool to moderate sites within warmer regions. The cooling influence may come from latitude, altitude, aspect (facing away from the equator) and/or proximity to large bodies of water/the coast. It is also common for yields for rosé wines to be higher than for red wines, slowing down ripening and helping to produce grapes with less concentration.
The current market trend is for rosés that are pale in colour with minimal tannins, and therefore black grape varieties that have low or medium levels of colour and tannins tend to be easier to make into this style of rosé.
The harvest time for grapes destined for rosé wines tends to be earlier than that of black grapes used to make red wines (unless the rosé wine is being made as a by-product of red winemaking). This helps to retain acidity (rosés are generally made to be refreshing) and obtain delicate, fresh red fruit characteristics. If wines are made by short maceration, it is important that tannins are ripe to avoid any extraction of green flavours. This is less important for wines made by direct pressing.
Harvesting may be carried out by machine or hand. Hand harvesting allows whole bunch pressing to gain a juice that is low in colour. Machine harvesting can be beneficial in warm climates where harvesting at night means that grapes can remain cool until they arrive at the winery. Machine harvesting is also quick if large volumes need to be picked at a certain level of ripeness, and can also be cheaper in such circumstances.
Explain fermentation, malolactic conversion and maturation for rose wines?
Pre-fermentation adjustments may be made to the acidity or sugar levels as needed.
Rosé wines are usually fermented at cool temperatures (12–16°C / 54–61°F) to promote the production and retention of aroma compounds. Stainless steel tanks are often used because they are neutral and allow control of temperature. Oak vessels (new and old) are occasionally used to provide more texture; although, these are usually a more expensive option than stainless steel tanks. If using oak vessels (as with oak maturation), the wine must have enough fruit concentration to not be overwhelmed by the influence of the oak. Cultured yeast strains are used in the majority of cases, especially those that promote fruit flavours.
Rosés that have residual sugar can either be made by stopping the fermentation before it reaches dryness or by blending a sweetening component with the dry rosé wine.
Malolactic conversion is usually avoided in the production of rosé wines; buttery flavours are not wanted as they would mask the fresh fruit aromas that are appealing in these wines. Also, many rosés are designed to be refreshing to drink and therefore winemakers are often looking to retain acidity.
The wine may mature for a short period on the lees and/or in oak vessels (new or old) if the winemaker wants to add texture and body to the wine. New oak adds oak flavours, such as vanilla and clove, and is used by a few producers who are looking to create a different style of rosé (often more suited to pairing with food). Wines matured on lees or for a period of time in oak are likely to be at least mid-priced because of the time spent in storage in the winery and the cost of any barrels.
Blending red and white wine is a method of gaining colour to produce rose wines, however, many roses (including those made by direct pressing and short maceration) will be blended just before finishing and packaging. This may be for a number of reasons, for example, to tweak the colour and flavour profile or to ensure consistency of colour across batches.
The appearance of rosé wines is an important part of their appeal and therefore the majority of rosé wines will be fined and filtered to increase their clarity. Sterile filtration is also important for wines that have some residual sugar to avoid the presence of unwanted microbes that could otherwise feed off this sugar in the bottle.
