About Me


Gavin Hubble - (BSc & Post Grad. Business Marketing) - I started working in the wine industry over 23 years ago in New Zealand. Working in; wine retail, sales, wine production, label & packaging design, marketing, wine buying, consulting and wine education. I am responsible for the Brand Health of 60+ wine brands distributed here in New Zealand. Wine Brands from New Zealand, Australia, France, Italy, Spain, Portugal, Chile and Argentina. I work closely with the Trade Industry - (Retail Stores & Restaurants) introducing, educating and positioning exciting and unique brands to wine enthusiasts all over the world.

Tuesday, July 7, 2009

Saignee

This winemaking process involved bleeding off a portion of red wine after only a short period of time, and contact of the juice with the grape skins. Because the colour of red wine is derived from pigments in the grape skins, the resulting juice is a light or bright pink not red. This process is how many rose wines are made, the only exception being Champagne where rose may also be made by blending red and white wines before the secondary fermentation in bottle, although for still rose wines it is believed that the best wines are made by the saignee method.
The rest of the winemaking process, steps remain basically unchanged in that there is a progression of alcoholic fermentation, filtering, and then bottling all in a short space of time.

 

The difference between simply macerating the wine and removing the must and saignee is that the wine left after the bleed-off is often times still being made into a more concentrated red wine, and the rose is a by-product.
So the saignee method can be used by winemakers to increase intensity in their red wines. In this case, only a small portion of juice is bled away from the skins to make rose. But the remaining juice stays in contact with the skins. Because there is a greater surface area ratio of skins to juice after the bleed, more colour (and possibly complexity) can be extracted from the skins into the red wine-to-be. As a result, some people refer to rose made by the saignee process as a by-product of red wine production.
Some top rose producers, particularly in the south of France, prefer not to "bleed" their grape juice. Instead, they treat red grapes destined for rose much as they would grapes for a white wine. After the grapes are harvested, they are crushed and quickly pressed or whole cluster pressed - just as white wine grapes are - directly into a fermenter. In this way, there is little or no skin maceration. Not surprisingly, wines made in this fashion are a lighter shade of pink. Enjoy these roses in their youth and served at approx 6-8 degree C.

2 comments:

  1. Hi! I just wanted to let you know I've shared your article on the Saigne'e method on my wine review blog. The link is found here. Thanks for continuing your writing!

    http://lilyelainehawkwakawaka.wordpress.com/2011/11/03/rene-geoffroy-brut-rose-de-saignee-non-vintage-champagne/

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  2. WOW ! thank you so much! you article is very easy to understand.. been searching through internet about saignee and i couldnt understand at all until i found your blog. love it!
    cheers from indonesia!

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