What is saignée (bleeding) in winemaking?

What is saignée (bleeding) in winemaking?

• A. The process of gently warming wine before fermentation.
• B. Draining of juice from contact with skins to concentrate extraction; the bled wine may be used for Rosé.
• C. A method of clarifying wine by cold stabilization.
• D. A technique to introduce oxygen during maturation.

Answer: (B)

Saignée is a bleeding technique in red winemaking: a portion of juice is drained from the fermenting must after skin contact has begun. This lowers the juice-to-skin ratio in the remaining must, concentrating color, tannin, and flavor compounds in the wine that continues to ferment. The juice that’s bled off, being lighter in color and tannins, is often used to make rosé (and can sometimes be used for sparkling wines). This is not about warming the wine, cold-stabilizing for clarification, or introducing oxygen during maturation.

Saignée is a bleeding technique in red winemaking: a portion of juice is drained from the fermenting must after skin contact has begun. This lowers the juice-to-skin ratio in the remaining must, concentrating color, tannin, and flavor compounds in the wine that continues to ferment. The juice that’s bled off, being lighter in color and tannins, is often used to make rosé (and can sometimes be used for sparkling wines). This is not about warming the wine, cold-stabilizing for clarification, or introducing oxygen during maturation.