tag:blogger.com,1999:blog-3098312475793618785.post7429118245595333886..comments2020-02-29T10:38:15.978-05:00Comments on Mastering Wine - It is the Journey that Matters: A bit frustrated by RosésNickhttp://www.blogger.com/profile/15185774168014528037noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-3098312475793618785.post-48158931427251611662011-06-06T09:48:07.020-04:002011-06-06T09:48:07.020-04:00hey nick,
i've been trying to post on your bl...hey nick,<br /><br />i've been trying to post on your blog for the past week, and it's making me sign in to do so. i sign in with my google account and it keeps spinning me back to sign in again. sucks. i'm trying to answer your rose question, but on you site,<br /><br />in any case, you asked about rose, here ya go<br /><br />I have struggled with this question myself, but the answer lies in the aging potential of the rose. Rose de presse produces lighter colored roses like the 3 roses on the left pictured above, the juice from the grapes receives no more than 4 hours of skin contact, which produces a wine meant to be consumed between 1-3 years. the rose de saignee method produces a wine meant to be consumed within 2-4 years after a spring bottling. Clairet receives the same basic winemaking regimen as traditional red wine production except that it receives a longer maceration period, somewhere between 24-36 hours. Both rose de saignee and clairet are made by bleeding the tank of grape juice before fermentation begins. but as stated before the difference between all three techniques is time juice spends in contact with skin, thereby giving wines intended for immediate consumption or wines meant to last a few more years. hope this helps!Anonymousnoreply@blogger.com