"Bled Wine" Sure doesn't sound appetizing...
Two of my Current Favorite Rosés to Compare styles
Translations don't always works perfectly. Something what seems harmless in one language can be irritating or even offensive in another. To create a wine from the "blood" of grapes, when stated in French--or any romance language--has some kinship to the concept of sacredness...yes there are religious roots to that turn of a phrase. So tied to the Catholic Church has the production of wine in Europe been how could there be no such references?
|Domaine de Chantepierre TAVEL|
So, historical analysis aside, "to bleed" in English is translated into the simple word "saignée" in French (pron: 'seng-yay'). Red grapes are crushed in the traditional manner of making red wine. With red wine, the torn skins are left in the juice for weeks as the fermentation process is completed. With Rosé, the skins are removed after just 8-16 hours. The remaining pink liquid continues its fermentation in the style of a white wine. Slower fermentation at lower temperatures is the norm for attaining bright fruitiness and fresh flavors. The color is deep and lush. The flavors are often persistent and berry driven. DOMAINE DE CHANTEPIERRE produces a Tavel (left) which has been making this style of Rosé for so long, the very name Tavel requires that it be a Rosé. That's right, there are NO red or white Tavels.
In 1961, an ingenious device called a bladder press was invented. A large inflatable "balloon" sits inside a vat, which is filled with bunches of grapes, stems and all usually. The balloon gets very slowly inflated with water, and as it grows in size, it presses the grapes against the outer walls of the vat, gently creating small ruptures in the grapes. The pressure is very even in every direction, so damage to the grapes and their stems is almost nonexistent. The delicate juice leaks out with only some direct contact with the skins or stems, since there is plenty of room for the juice to drain away. The juice is basically drained off almost in real time. The resulting color is light salmon pink, compared to the "partridge eye" maraschino cherry red of the crushed or bled versions. Prior to 1961, a centuries old design called the basket press was a common method. CHATEAU ROUTAS (right) is another of the world's great Rosés, a Côteaux Varois de Provence. Provencal Rosés are known for their delicate almost airy flavors and textures.
This wouldn't be complete without my tasting notes on these two wines, eh?
So here goes:
2013 Domaine de Chantepierre Tavel Rosé
Grapes: 80% Grenache - 20% Cinsault - 10% Clairette - 5% Syrah - 5% Picpoul
"The wine appears a deep maraschino cherry red that some refer to as 'partridge eye'. Attractive aromas of red cherry, peach, spices and slight earthiness lead to a mid palate of ripe red raspberries. The back palate goes drier, with tart acidity and assorted dark berries lasting through the finish. Remarkably good extraction and intensity puts this wine in a different league from most. Pair with whatever you're in the mood for, even in cooler weather."
2013 Château Routas Côtes de Varois en Provence Rosé
Grapes: 45% Cinsault - 35% Grenache - 20% Syrah
"Appearing a light salmon pink with a slight hue of canteloupe, this Rosé epitomizes the Provence style: satiny, delicate, and refreshing. A nose of strawberry and flowers lead into flavors of watermelon with strawberry notes. A smooth finish with hints of lavender and citrus makes this a near perfect summer wine. Pair with Salade Niçoise, poached or grilled salmon, or chicken salad sandwiches."
-- Marc Soucy, FWS CSWMarc Wine Blog