Page 86 - SLO Visitors Guide Summer 2021
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Wine Tasting
red grapes are picked at riper levels (more typical for red wine) this method can result in juice that has the DNA of a red wine, that is to say, the sugar is higher and the acid is lower. Sometimes to make an approachable Rosé the winemaking team will add water and acid to this juice prior to fermentation.
The vin gris, or direct press, method involves harvesting grapes that are destined for Rosé, mean- ing they are usually picked at a lower sugar level (resulting in lower alcohol) and higher acid level. The grapes are then pressed (usually
in a bladder press) and fermented off the skins, just like a white wine. Because the juice is coming from red grapes it will be naturally tinted pink. The more time the juice is in contact with the skins the darker the color will be. Some people choose to press the whole clusters with no skin contact time, and oth- ers prefer to de-stem the fruit and leave the juice in contact with the skins for a desired period of time (from hours to a day or so) prior to pressing. The more time the juice
is left in contact with the skins
the more color and flavors will be extracted into the juice.
The pink juice is then fer- mented like a white wine: the juice is fermented separately from the skins (the skins are usually brought to the vineyard to incorporate
in a compost program or fed to livestock). Fermentation for Rosé most commonly occurs in the tank,
but it can also be done in barrels (typically neutral barrels as new oak does not lend itself to Rosé).
A variety of winemaking decisions can affect the outcome like fermen- tation temperature, speed, yeast selection, the addition of enzymes, prohibiting or encouraging malo- lactic fermentation etc.
Rosé is unique as it really is its
own category of wine. It is typically not meant to age, and drinks best within a year or two of the vintage it was harvested. It really bridges the gap between most white wines and red wines as it typically has more body and fruit than a white wine, and more acid and softer than a red wine. It has the acidity and alcohol levels of a white wine with flavors and weight of a lighter red.
Rosés are found all over the world and many regions have their own techniques for vinification and varietal choices. Provence and Tavel in France are well known for their Rosés made from Grenache, Mourvèdre, Syrah, Carignan, Counoise, and Cinsault to name a few. Provence has a pale hue and lends itself to a vin gris vinification, where Tavel is darker in color and is typically produced by the saigne method and/or longer skin contact. California produces beautiful rose from Pinot Noir in the cooler regions, to Rhône varietals in the warmer regions. I can’t think of many wine-growing countries/ states that do not produce a Rosé. –Molly Lonborg
       OPEN THURSDAY - MONDAY
11AM - 5PM
COMPLIMENTARY TASTING WITH AD
4295 Union Road, Paso Robles, CA
(805) 237-8884
www.riosecowine.com
 Come as a friend, leave as family.
   86 SUMMER 2021
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