Bounce Magazine December 2016

FOOD & DRINK
DECEMBER 2016 | ISSUE #50 | FOOD & DRINK
METHODS OF MAKING ROSÉ
There are a number of ways of making Rosé wine
1. Press red grapes and allow maceration, leaving
the pressed juice and the skins together for 12 to
24 hours. The juice will absorb colour from the
skins, the longer the time the deeper the
colour. Pinot Grigio is unique in this
respect as it has naturally pink
skins. Therefore Pinot Grigio can
be pink or white.
2. Saignée or bleeding. Where
during red wine fermentation
juice is drawn off the must then
it would be light red. The main
purpose of this was to concentrate
the colour of the remaining red wine.
This is not thought to produce a true rosé and in
many instances was discarded.
3. Blending. A small quantity of red wine is
added to white wine to produce a Rosé wine.
The colour can be carefully controlled. This is not
permitted in the EU except in the production of
Rosé Champagne. Many however are made in the
New World which can be inexpensive with varied
qualities.
ROSE FROM AROUND THE WORLD
FRANCE
Provence – Most of the production in this area is
Rosé, around and between Nice and Marseilles.
Tavel - This lies in the Southern Rhone and is
unique for Rosés. Grenache again is the chief
grape but other grapes from the Rhone area
are used.
Loire – Rosés in the Loire Valley have a long
history with Rosé d’Anjou and Cabernet d’Anjou
dominating. The former uses the Grolleau grape
while the latter the Cabernet Franc and Cabernet
Sauvignon grapes, mostly Cabernet Franc.
Cabernet d’Anjou has the ability to age.
Champagne – Two methods of making Rosé or
Pink Champagne exist. Skin contact or the
addition of some red wine, using mostly
Pinot Noir. The colouring can range
from a very light pink to light salmon
pink. One odd Rosé from the Aube
Department entitled Rose des Riceys
is a still wine and is described as one
of France’s more serious still Rosés.
Other areas of France making Rosés
include Languedoc Rousillion, The Jura,
Beaujolais from the Gamay grape and
Bordeaux.
ITALY
The Pinot Grigio grape being pink in colour can
have extended maceration to get the colour
although most is produced as white.. Other pink
wines called Chiaretto or Ramoto, are produced in
many parts of Italy e.g Abruzzo, Veneto, Trentino
Alto Adige, Friuli, Calabria, Apulia and Sicily. In
Tuscany a particularly sweet wine is made called
Vin Jaune from the Sangiovese grape.
SPAIN
Known as Rosado, the most noted region is
Navarra. The Grenache predominates but other
varieties are used such as the Tempranillo.
PORTUGAL
As mentioned before Mateus Rosé was a major
success, although still made it is not as important
as it once was. Other Rosés are produced with
demand from North America, in particular Setubal
near Lisbon.
Conclusions...
Compare the opposite ends of Rosé wine by getting a Rosé Des Riceys and a White Zinfandel Blush
to see the variation. Then infill with some from whatever country you wish. When you have finished
that, have a nice bottle of Rosé Champagne to celebrate.
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