Talk:Rosé

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I don't understand this sentence: "The second, saignee or bleeding, is used when the winemaker desires to impart more tannin and color to the wine, and removes some pink must".

I understand it, it just never tell us what saignée is (the French for bled). How does the method work? Srnec 04:05, 13 March 2006 (UTC)

I don't know how to word it to make sense in the article. Basically, when you crush grapes some of the juice is freed. By taking some of the free juice out of the vat, the juice that's left (mostly in the grapes) is able to absorb more color and flavor from the skins. With this technique, the rose is a by-product of making a more intence red. Bethling 19:49, 14 June 2006 (UTC)

[edit] Crushed to remove?

I don't understand the sentence below:

"Red-skinned grapes are crushed after a short period to remove the color-giving skins from the pressed juice, rather than left in contact throughout fermentation as with red wine making."

Perhaps the author meant that the skins are crushed AND removed as the current sentence implies that crushing the grapes removes the skins which does not make sense to the casual reader.

[edit] Rosé is not necessarily Weißherbst

According to the german Wikipedia "Weißherbst" needs to be made of only one variety whereas a Rosé may be a blend made from different varieties (with some limitations described in the german wine law). Since I am not familiar with the topic I have added this here to be included by some wine- (and english- ;-)expert. This remark should be removed after including this information into the article --194.231.42.82 19:03, 17 July 2006 (UTC)