I hope someone here can answer my question. Are blush wines rosés, or
is there a difference?

--
Dena Jo

(Email: Replace TPUBGTH with denajo2)

"Dena Jo" :

I hope someone here can answer my question. Are blush wines rosés, or
is there a difference?

They are different types of wine. Here is a discussion of the differences,
and history of the term "blush".

http://groups.google.com/groups?hl=e...:rec.crafts.wi
nemaking%26hl%3Den%26lr%3D%26ie%3DUTF-8%26selm%3D5hv9pi%2524g7%25241%2540cob
ra.minn.net%26rnum%3D1

I believe 'rose' is the old term.When wine drinking (and making) became more
popular, they changed the term to 'blush'. Why? I dunno. Maybe all those
girls drinking their white zinfandel got rosy cheeks and looked like they
were blushing? In another 10 or 20 years, 'blush' will sound old, and the
new generation will come up with some new term. I wonder what it would be?

"Dena Jo" wrote in message
...
I hope someone here can answer my question. Are blush wines rosés, or
is there a difference?

--
Dena Jo

(Email: Replace TPUBGTH with denajo2)

Oops, I meant to say, "they are different terms for the same types of wine".
red-faced negodki

http://eat.epicurious.com/dictionary...D=313&ISWINE=T

There are various techniques for creating a blush (or rose), but both terms
seem to be used for _all_ pinkish-coloured wines, still and carbonated,
fermented on the skins and blended from white and red wines, etc.

On 23 Oct 2003, Negodki posted thus:

Oops, I meant to say, "they are different terms for the same types
of wine". red-faced negodki

Are you red-faced or really rosé-faced?

In any case, thanks. Those links were helpful.

--
Dena Jo

(Email: Replace TPUBGTH with denajo2)

On 23 Oct 2003, Dan posted thus:

popular, they changed the term to 'blush'. Why? I dunno. Maybe all
those girls drinking their white zinfandel got rosy cheeks and
looked like they were blushing?

Certainly I did.

--
Dena Jo

(Email: Replace TPUBGTH with denajo2)

blush wine

pinkish table wine from red grapes whose skins were removed after =
fermentation began.

Rose wine.

pinkish table wine from White grape concentrate and rose petals.

Stephen





"Dan" wrote in message =
...

I believe 'rose' is the old term.When wine drinking (and making) became =
more
popular, they changed the term to 'blush'. Why? I dunno. Maybe all those
girls drinking their white zinfandel got rosy cheeks and looked like =
they
were blushing? In another 10 or 20 years, 'blush' will sound old, and =
the
new generation will come up with some new term. I wonder what it would =
be?

"Dena Jo" wrote in message
...
I hope someone here can answer my question. Are blush wines ros=E9s, =
or
is there a difference?

--=20
Dena Jo

(Email: Replace TPUBGTH with denajo2)

"Dena Jo" wrote in message
...
I hope someone here can answer my question. Are blush wines rosés, or
is there a difference?

--
Dena Jo


Dena Jo,
By definition, white wines are made by fermenting juice only. Red wines are
made by fermenting the juice and solids together. Blush wines are made by
fermenting juice, so the are "white" wines. Rose wines are made by
fermenting the juice and solids together for a short time, so they are "red"
wines.
lum

"Lum" wrote:

Blush wines are made by fermenting juice, so the[y] are "white" wines.

How do they get their pink colour then? Most red grapes (I understand bacos
are an exception) will yield a white wine if there is not some period of
skin contact.

"Dena Jo" wrote in message
...
I hope someone here can answer my question. Are blush wines rosés, or
is there a difference?

Without looking at all the other posts, I'll take a chance and say that rosé
wines are a good deal more deeply colored than blush. I've seen blush wines
that could _never_ pass for rosé, but not the opposite.

Tom S

"Negodki" wrote in message
...
"Lum" wrote:

Blush wines are made by fermenting juice, so the[y] are "white" wines.

How do they get their pink colour then? Most red grapes (I understand
bacos
are an exception) will yield a white wine if there is not some period of
skin contact.

That's the point. The longer the skin contact, the darker the blush. At
some point after crushing and skin contact begins, the wine becomes rosé.

IOW, blush wines are generally made from red fruit that is pressed very soon
after harvesting - often without crushing. Champagne is mostly made from
Pinot Noir that is picked somewhat underripe (~18 Brix) and pressed as whole
clusters. Most of the color (what there is of it) remains behind in the
press pomace. The finished wine from this operation is so slightly tinted
that you might easily mistake it for a white (blanc de blancs) Champagne.

I need a word for wines made from Pinot Grigio or Gewurztraminer in a style
that tends to acknowledge the inherent color of these varietals (and others,
if there are any). My Pinot Grigio looked more like Pinot Noir in the bins.
It was clearly _not_ a white grape. The finished wine is a copper/orange
color. Part of the color is from the barrel fermentation and aging, but
more is from the fruit itself. The flavor is quite intense, and definitely
_not_ Chardonnay-like. I think this is a good wine to give some age to.

Some wineries, particularly Pinot Noir producers, will "bleed off" some of
the free run juice immediately and make vin gris from that, and dump the
skins back into the main lot to enhance its color. This typically raises
the pH of the must, but that's easily fixed with a little tartaric. Most
wines need a touch of tartaric anyway - at least here in California*.

Tom S



*In France, a bit of cane is more common. Given my choice between the two,
I'd prefer to need to add acid rather than sugar. Grapes that are low in
acid are certainly ripe; grapes low in sugar are probably _not_ ripe.

"Tom S" wrote in message news:W72mb.3552


*In France, a bit of cane is more common. Given my choice between the two,
I'd prefer to need to add acid rather than sugar. Grapes that are low in
acid are certainly ripe; grapes low in sugar are probably _not_ ripe.

I must, respectfully, disagree, somewhat, with your last statement. If
this were an absolute, the best grapes out of California (or the
world) would be those grown in the hottest, sunniest climates.

The problem arises when the sugar levels increase so early in the
growing season that the farmer is forced to pick before physiological
ripeness is obtained. This results in high brix, lower acid grapes
with green stems and seeds that are under-developed. In short, the
grapes are immature which leads to off flavors in the finished wine.

On the other hand, in a cooler climate, even though the brix may be a
little low and the acid on the high side, the vines may have already
ripened the fruit with fully developed stems and seeds.

IMO, each area (France, California, wherever) has its own set of
challenges and deals with them in their own way.

Andy

"Negodki" wrote in message
...
"Lum" wrote:

Blush wines are made by fermenting juice, so the[y] are "white" wines.

How do they get their pink colour then? Most red grapes (I understand
bacos
are an exception) will yield a white wine if there is not some period of
skin contact.

Even with low Brix grapes, an hour or so of skin contact time after crushing
is enough to produce the pink color. With ripe grapes, wineries often have
problems with too much color because they cant press fast enough to keep up
with the crusher..

Just wanted to thank everyone who answered my question!

--
Dena Jo

(Email: Replace TPUBGTH with denajo2)

"JEP" wrote in message
om...
"Tom S" wrote in message news:W72mb.3552


*In France, a bit of cane is more common. Given my choice between the
two,
I'd prefer to need to add acid rather than sugar. Grapes that are low
in
acid are certainly ripe; grapes low in sugar are probably _not_ ripe.

I must, respectfully, disagree, somewhat, with your last statement. If
this were an absolute, the best grapes out of California (or the
world) would be those grown in the hottest, sunniest climates.

We're talking about _wine_ grapes here; not table grapes. IOW, I'm drawing
a comparison between Bordeaux (e.g.) and Napa - not Fresno.

The problem arises when the sugar levels increase so early in the
growing season that the farmer is forced to pick before physiological
ripeness is obtained. This results in high brix, lower acid grapes
with green stems and seeds that are under-developed. In short, the
grapes are immature which leads to off flavors in the finished wine.

Not to mention lack of fruit/varietal character.

On the other hand, in a cooler climate, even though the brix may be a
little low and the acid on the high side, the vines may have already
ripened the fruit with fully developed stems and seeds.

That's all well and good in a year with clement weather. Unfortunately, as
the Bordelais well know, early rains can wreak havoc with that scenario. It
happens here in California too (1982 e.g.), but it's a _lot_ less frequent
than in Europe.

IMO, each area (France, California, wherever) has its own set of
challenges and deals with them in their own way.

Exactly. That's basically what I implied, but I stand by my opinion that
it's preferable to have to tweak the pH down a little in a must that has
normal Brix, to having to chaptalize low Brix must/juice.

Tom S