What is the saignée method in wine?

The saignée ( French: [sɛɲe]; French for bleed) method is the practice of removing (bleeding off) some of the juice from the must in order to more deeply concentrate the phenolics, color and flavor the red wine. It has a long history of use in the French wine regions of Bordeaux and Burgundy but wasnt always used for rosé production.

What is a rosé wine called?

A rosé (from French rosé; also known as rosado in Portuguese and Spanish-speaking countries and rosato in Italy) is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine.

What is Schillerwein wine?

Under German wine law the wine must be made to at least QbA level (meaning the grapes must be harvested with a ripeness level of at least 51 °Oe to 72°Oe. A specialty of the Rems Valley in nearby Württemberg region is a style of wine known as Schillerwein.

How is rosé wine made?

There are three major ways to produce rosé wine: skin contact, saignée, and blending. Rosé wines can be made still, semi-sparkling or sparkling and with a wide range of sweetness levels from highly dry Provençal rosé to sweet White Zinfandels and blushes. Rosé wines are made from a wide variety of grapes and can be found all around the globe.

What is saignée wine?

Saignée can be translated as ‘bleeding’ in French, and in winemaking the saignée method typically involves ‘bleeding’ off liquid from a tank of juice for red wine in the early stages of the winemaking process. This can help to produce more concentrated flavour and colour in red wine, as the Australian Wine Research Institute explains.

What is the saignée method in rosé cooking?

The Saignée method can serve two purposes: Not only is it used to produce a rosé wine, but it also serves to concentrate the remaining juice that is left behind, which is made into red wine. Sign Up for Wine Spectator’s Free Email Newsletters and stay up-to-date with all things wine.

How do you make saignée red wine?

Red wine grapes are picked when optimally ripe for red wine making. Grapes are crushed and put into a fermentation vat. After a short period of time (from 2 hours to 2 days) a portion of the juice is bled off. The Saignée rosé finishes fermenting on its own.

Why a saignée rosé instead of a champagne?

Rodolphe Péters, winemaker and head of the family business, explained to why a saignée rosé had been used, instead of the more common method in Champagne of blending a small amount of red wine into white wine cuvées.

What is Schillerwein?

The real specialty of the region is Schiller wine, which unlike other rosé wines, is made from a mixture of red and white grapes that are mixed together prior to fermentation. The name “Schillerwein” has nothing to do with the great Württemberg poet Friedrich Schiller but probably has its origins in the Middle Ages.

What is Qualitätswein?

Qualitätswein, or quality wine from a specific region. This is wine from one of the 13 wine-growing regions ( Anbaugebiete ), and the region must be shown on the label. It is a basic level of everyday, mostly inexpensive quaffing wines.

What is the best white wine in Württemberg?

Riesling is the most important white grape in Württemberg, with a similar cultivation area to Trollinger, more than 2000 hectares each. This is followed by Kerner, a crossing of Trollinger and Riesling, bred at the regions oenological research and teaching institute in Weinsberg.

What is the most famous wine in Germany?

Württemberg is known as Germanys premier red wine region. Nearly 70 percent of its 11,461 hectares is planted with red grape varieties, the most famous of which is still Trollinger.

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