Vinification is the process that transforms the grapes into wine. The process of vinification differ from region to region, financial state of the winery and the grape types. The harvesting time and the type of oak used for aging are based on the region in which the wine grapes are grown.

Wine making process involves the following stages:

  • The first step in wine making process is Harvesting or Picking. Grapes should be harvested at the right time in order to make good wine. Harvesting can be done either mechanically or by hand.
  • The process of separating the grapes from the stems and cluster parts is called Destemming. Some of the wine makers keep some fragments of the stem to increase the wine tannin.
  • After destemming the grapes are crushed to extract the juice from the skin. This is done before the fermentation process begins. In the olden days bare feet is used to extract the grape juice, now a day machines like crushers are used.
  • Separation of grape juice and the skin is named as pressing. After crushing the grape juice will flow freely, selected wineries use pressers to make sure maximum juice is released.
  • Once the grapes are pressed they are introduced into the process of fermentation. During this process the grape juice are converted into alcoholic beverage. The yeast interacts with the sugar in the grape juice and converts them into ethanol and carbon dioxide.
  • Once the wine is purified and refined, they are preserved with sulfur dioxide or potassium sorbate. During the natural process of fermentation a minimum amount of sulfites are produced, but more is added for the use of commercial preservation.
  • Wines are aged for a particular amount of time to get more welcoming wine. Once after purification, the wines are moved to wooden barrels for aging. Metal vats, concrete vats and glass carboys are also used in some cases to increase the flavor.
  • After aging, the wines are bottled. During the process of bottling a final dose of sulfite is added to the wine to prevent it from uninvited fermentation in the bottle. The bottles are then sealed with cork and screw caps.
pale rosé wine colour
Pale isn't always best...

Always pick the lightest...?

The post Is pale rosé wine better quality? - ask Decanter appeared first on Decanter.


pale rosé wine colour
Pale isn't always best...

Always pick the lightest...?

The post Is pale rosé wine better quality? - ask Decanter appeared first on Decanter.

pale rosé wine colour
Pale isn't always best...

It’s a misconception that pale rosé wine always means better quality than a bottle with a brighter, pink hue.

Any ideas about paler being better may have partly arisen due to the increased popularity of dry Provence rosé, and the related fall of old-style, Californian White Zinfandel.

Yet with so many stylistic points to consider in the vineyard and cellar, and such a large number of producers in different regions, it is naturally churlish to judge rosé wines based on colour alone.

‘While some connoisseurs tend to dismiss dark pink rosés, colour is not an indicator of quality but a feature to increase visual attractiveness,’ said Pedro Ballesteros Torres MW in his recent artice on premium Spanish rosé wines.

What affects the colour of rosé wine?

A rosé wine’s tone can vary depending on a range of factors, including:

  • the amount of skin contact in the cellar;
  • contact with oak;
  • the grape varieties used in the wine.

Thicker skins mean more potential colour extraction, for example.

‘If you’re using Mourvèdre, it just gives more colour,’ Nicolas Bronzo, from La Bastide Blanche winery in Bandol, told Decanter.com at the Decanter Mediterranean Fine Wine Encounter in 2017. ‘You can’t help it. It gives more complexity, structure – and a deeper colour.’

Bronzo said that the trend towards pale rosés has influenced winemaking techniques in some cases.

‘You don’t want it too dark. A commercial problem exists,’ he said. ‘We [solve] this by regulating the skin contact.’

In Decanter’s best rosés around the world tasting in 2016, Elizabeth Gabay MW found that ‘colour had little correlation with quality, but reflected variety and origin.’

She added of the wines, ‘A few were almost water-white, with little fruit character, suggesting that more effort had gone into appearance than taste.’

It all comes down to your own taste, of course. But the message is clear; don’t judge a rosé by its colour alone.


See also: Great value rosé wines for summer – reviewed by our experts

The post Is pale rosé wine better quality? - ask Decanter appeared first on Decanter.


Read full article on decanter.com


Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.

Laurel Gray Vineyards

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