Thank you Simon Hucko, Albert Beltran, and inderpal singh for your contributions last week to Chablis Grand Crus!
This week: Rosé
Describe how the grape variety and winemaking impacts the flavors of a rosé.
Rosé All Day. Yes Way Rosé. With the increased popularity of rosé, we now can find it made with a wide spectrum of red grapes. Each grape variety will contribute a unique color, aroma and flavor to the finished wine. Pinot Noir can show a cherry/strawberry profile and a salmon pink color. Syrah might have a bubblegum cherry with a hint of white pepper. Malbec will be a darker shade of pink. Tannat can give it a weightier body and some noticeable tannins while a Grenache/Cinsault will be the classic easy breezy light pink everyone love to drink. Grape varietal contributes color and aroma/flavor profiles as well as acidity and tannins that hint to the red wines from the same varietal. Winemaking also impacts the rosé in its color profile and its aromas & flavors through the winemakers choice of fermentation vessel, temperature control, length of skin contact, choice of dry vs. sweet styles and their winemaking method such as vin gris, saigneé or traditional.
The length of skin contact can range from barely over an hour to up to 24 hours,depending on whether the winemaker likes a very pale or deeply dark color (or anywhere in between), as well as the intensity of flavours, for the resulting wine.