The drained juice from saignée may be used to produce which style of wine?

The drained juice from saignée may be used to produce which style of wine?

• A. Rosé
• B. Fortified wine
• C. Sparkling wine
• D. Fortified dessert wine

Answer: (A)

Saignée is the practice of bleeding off a portion of juice from red grape must after some skin contact to concentrate the remaining must. That drained juice has had only brief exposure to the skins, so it picks up little color and tannin. When that pale juice is fermented, it becomes a pink wine—rosé. Meanwhile, the remaining must is richer in color and structure, producing a deeper red wine. Fortified or dessert styles require additional steps (adding spirit or sugar), and sparkling wine involves separate fermentation steps, but the drained juice from saignée is specifically used to make rosé.

Saignée is the practice of bleeding off a portion of juice from red grape must after some skin contact to concentrate the remaining must. That drained juice has had only brief exposure to the skins, so it picks up little color and tannin. When that pale juice is fermented, it becomes a pink wine—rosé. Meanwhile, the remaining must is richer in color and structure, producing a deeper red wine. Fortified or dessert styles require additional steps (adding spirit or sugar), and sparkling wine involves separate fermentation steps, but the drained juice from saignée is specifically used to make rosé.