On Fri, 30 Jul 2004 19:12:53 +0200, Ian Hoare >
wrote:

>>>>As it happens, the Revue des Vins de France July/August issue has a special
>>>>feature on Rosés, and I'd guess that of the wines chosen as being amongst
>>>>the best in France, a good third are made by the saignée method.
>
>
>>I'm a little bit confused about how inclusive its meaning is.
>[snip]
>>Companion to Wine". The entry there suggests that the term is
>>applicable to both the situation where the objective is to intensify a
>>red wine and only a portion of the liquid is bled off, as well as
>>where the objective is to make a rosé wine and _all_ the liquid is
>>drained off. If this is correct, your last sentence in the above clip
>>does not make sense. Or am I missing something?
>
>Well, reading and re-reading it, it seems as if I'm saying more or less the
>same as Jancis (always a relief!!). You can _either_ draw of part of the
>must once it's taken some colour, ferment it out and sell it as rosé,
>treating the rest as for a red wine, of course, or else you can draw of ALL
>the must once it has reached the colour you want, and discard the cap etc,
>fermenting out the drawn-off must. Both techniques can be called saignée.
>The important difference is that you DON'T press the skins at all as I
>understand it, for a saignée rosé. No doubt I'll get corrected by half a
>dozen!!!
>
The thing that confused me was your guess that a significant portion
of the rosés judged to be the best were made "by the saignée method".
If "saignée" is defined as including both sets of actions we have each
described in slightly different words, which is the way Jancis defines
it (and you apparently agree with her), my question is "what other
method is there?" (blending a little red with some white doesn't count
for reasons discussed earlier in this thread). I'm not sure I
understand the next-to-last sentence in your paragraph quoted above.
Why would pressing skins ever be relevant in making a rosé? Or am I
again missing something?

Vino
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