How does the color get into the wine?
Laypeople often think that rosé wine is simply a mixture of red and white wine. Wrong. To explain how it is made, we first have to take a closer look at the differences between red and white wine.
At first glance, it seems quite simple: white wine is made from the white (probably greenish-yellow) grapes, and red wine is made from the red (actually bluish-violet) grapes. But that is only partially true. It is actually possible to create a visually light wine from a red wine. But how does that work?
The color of the wine is largely determined by the grape skin , not the pulp. Therefore, the production process of white and red wine differs mainly in the number of fermentations: white wine has one, red wine two. Until the harvest, red and white wine are treated very similarly. Red wine tends to be produced with a lower yield than white wine, meaning it is more stringent and in some cases cut differently and is subject to stricter selection. This is especially true for our St. Laurent and Merlot . The biggest difference then occurs later during vinification in the winery:
white wine production process
The white grapes are harvested and pressed. Then only the freshly extracted juice goes directly into the stainless steel tanks* for alcoholic fermentation. We monitor, among other things, meticulously how the sugar naturally present in the juice is converted into alcohol . When it has reached the perfect sugar content (e.g. 41.8 grams per liter in our sweet Muscat ), we stop the fermentation process. To do this, we simply have to "murder" the yeast : by cooling the tank to below 6 °C and adding a few milligrams of sulfur per liter, the yeast stops working and flocculates. These flakes are filtered out in the next step. So when we say in the winery that the wine is " fined ," we mean exactly this process of wine glossing.
*Well, not quite: A tiny portion of selected white wines are fermented in barrique barrels (you can find out more about this here) .
red wine production process
The red grapes are harvested and pressed . Then the juice, including the skin and seeds, goes into fermentation. The color pigments are in the skin! This mixture is called (red wine) mash . After a few days and after every gram of sugar has fermented into alcohol, the mash is pressed in the wine press. A sieve catches the seeds and skin. This residue is called pomace. It is later used as organic fertilizer in the vineyards.
Photo: Red wine mash during fermentation.
The young wine, which is now deep red in color, now goes into the barrique barrels, where the second fermentation takes place. This is called malolactic fermentation or BSA (biological acid reduction) . But as is the case with teenagers, some things are not yet quite in balance. The young wine contains various acids that it has taken on directly from the grapes. These acids (correctly balanced) are essential for later enjoyment. Malic acid is the sharpest acid, but during the second fermentation it is naturally converted into gentler lactic acid. (There are plenty of other acids, but that would be a newsletter in itself.)
rosé wine production process
The production of rosé wine begins in the same way as that of red wine: first the red grapes are crushed. Then the fresh mash is left to rest, but (and this is the difference) only for a few hours and not several days. This gives the wine little time to blush, and this creates the seductive rosé color that characterizes our G-spot , among other things.
Blanc de Noir production process
With a Blanc de Noir or Champagne, the red grapes are not given any time to release their colour – the mash is pressed immediately – and voilà: a red grape becomes a white wine !
Bewitching scents
If you wander through our cellar at bottling time with your nose sniffing, you will immediately smell which wine is being bottled . The white wine is reminiscent of light fruits such as grapefruit, gooseberry, peach, pineapple, passion fruit and citrus fruits; the red wine, on the other hand, smells of dark fruits such as cherries, blackberries, raspberries and plums: an orgy of scents with a thousand different nuances. It is always magical how many different scents such a simple grape can develop.
By the way, no matter how intensely a wine tastes of fruit, fruits other than grapes should never be added to wine. This is clearly regulated in German wine law.
During bottling time, our cellars smell so fruity and intense that just taking a deep breath can give you an intoxicating feeling of happiness. You know the smell of a freshly cut orange. Now imagine it a thousand times more intense - it's a real nose-cinema. This is wine-growing magic that we love.
During the winemaking course, blind tastings are also carried out in which the wine is served in black glasses. This means that the color of the wine can no longer be seen. Even professionals have been led astray in such tastings. A strong white wine passed off as red wine, while a light, fruity red wine was tasted as white wine. The eye plays an important role in sensory perception. Try it out, you will be amazed!
With that in mind – enjoy the wine, no matter what color!
Your rosé-red counts (not panthers)
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