-
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
9 thoughts on “Wine Word of the Week: “Saignée””
Leave a Reply
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.
Recent Posts
Red Velvet Pancakes
If you’re looking for the ultimate ‘breakfast in bed‘ recipe – look no further! These Red Velvet Pancakes are perfect for any occasion from spoiling Mom on Mother’s Day, romancing your Valentine, or treating yourself to a well-deserved morning indulgence. I’ve been a huge fan of ALL things red velvet ever since I was 16. Every Summer my family would… Read More
The Wine Atelier Podcast #18: Clare Reichenbach, CEO of The James Beard Foundation
For week three of Women’s History Month I’m happy to highlight an amazing lady in the food world, Clare Reichenbach, CEO of the James Beard Foundation. Widely considered “the Oscars” of the food world, The James Beard Awards are among the highest commendations Chefs, restaurants and/or journalists can receive. So if you’re a foodie, you definitely won’t want to miss… Read More
The Wine Atelier Podcast #17: Eileen Crane, CEO + Founding Winemaker of Domaine Carneros
Our celebration of Women’s History Month continues with another amazing woman in the wine industry, Eileen Crane, CEO and Founding Winemaker of Domaine Carneros. As a sparkling wine lover and longtime fan of her exceptional wines, Eileen was at the top of my list of guests to have on the show when I started this podcast last year. So, it’s… Read More
The Wine Atelier Podcast #16: Karen MacNeil, Author of The Wine Bible
This March we’re kicking off Women’s History Month on The Wine Atelier podcast with one of my favorite vinous trailblazers, the fabulous Karen MacNeil. Her seminal work, The Wine Bible, has been an invaluable resource for wine lovers since it was first published in 2001. Since then, the book has sold over a million copies and is truly a MUST… Read More
The Wine Atelier Podcast #15: Eric LeVine, Inventor of CellarTracker
Whether you’ve got hundreds of bottles in your custom wine cellar or some gems stashed in a cabinet under the stairs with plans to add more, you won’t want to miss this episode of The Wine Atelier Podcast featuring my interview with Eric LeVine (pronounced like the grape vine!), inventor of CellarTracker. We’ve been using this powerful cellar management tool… Read More
Recent Podcast
The Wine Atelier Podcast #18: Clare Reichenbach, CEO of The James Beard Foundation
For week three of Women’s History Month I’m happy to highlight an amazing lady in the food world, Clare Reichenbach, CEO of the James Beard Foundation. Widely considered “the Oscars” of the food world, The James Beard Awards are among the highest commendations Chefs, restaurants and/or journalists can receive. So if you’re a foodie, you definitely won’t want to miss… Read More
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:)