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Wine Word of the Week: “Saignée”
April 26, 2016 / Stephanie Miskew / 9 Comments
With rosé season upon us, I thought it appropriate to feature the word saignée as our latest Wine Word of the Week. This French term, which literally means “to bleed,” refers to bleeding off juice during the early stages of red wine fermentation. This is done primarily for two reasons: (1) to concentrate the aromas and flavors of the finished red wine, and (2) the excess pink juice is used to make rosé.
Winemakers from regions like Provence who specialize in rosé production, however, tend to frown upon this winemaking method. They consider rosé produced using the saignée method an “afterthought” and simply a byproduct of red wine production. In contrast, Provençal rosés are made from grapes grown specifically for that purpose that get their color through maceration, a period of deliberate skin contact between the juice and the grape skins. Stylistically, Provençal rosés are often more delicate in flavor and lighter in color than those made using the saignée method, which are typically deeper in color with more robust aromas and flavors.
I hope you enjoyed our latest Wine Word of the Week and to see previous installments, please click here. If there’s a wine word you’d like to learn more about, please leave it in the comment section below!
April 26, 2016 / Stephanie Miskew / 9 Comments
The Glamorous Gourmet’s Mother’s Day Giveaway featuring Laurent-Perrier Cuvée Rosé Champagne! Fast & Fabulous: Roasted Halibut with Fennel & Dill Salad & a Delightful Rhone White Wine
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Stephanie Miskew thinks life is better with wine and she wants to help you enjoy it to the fullest! As a Certified Sommelier, her real world advice on tasting wine like a pro, discovering which wines you truly love, picking the perfect bottle for any occasion and creating magical food and wine pairings will have you looking like a wine expert in any situation.
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I recognized the word from my rusty French lessons 🙂 Which rose do you prefer, Stephanie? Those made using the saignee method or the French made with the rose grapes?
Great information. Just when I think that I’m knowing a lot, you introduce something I’ve never heard of before. Thanks professor!!! 🙂
You are so welcome and thanks so much for your comment!
Superb information here! Keep burning the midnight oil.
Thanks for stopping by, Brandie!
This looks so interesting, I had no idea how rose was made – but now I do! Thanks for enlightening us neophytes and I’ll definitely keep coming back for more.
Thanks so much, Burt! I greatly appreciate your comments.
Great explanation of this term – I thinking I actually understand it now – thanks!
You’re welcome, Maggie! Thanks for stopping by:)