Saignée ("Bleeding") involves "bleeding" off some juice from red wine fermentation after it has had some contact with the grape skins.
The Saignée juice is then fermented separately to produce rosé wine.
The method is called Salasso in Italy, Sangrado in Spain, Weisserbst in Germany, Gleichgepresster in Austria and Süssdruck in Switzerland.
Red Cherry, Strawberry, Peach, and Nectarine are typical Saignée flavors, with hints of Almonds and Spices.
Red Currant |
Red Cherry |
Strawberry |
Peach |
Watermelon |
Nectarine |
Almonds |
Spices |
The Saignée technique results in wines that are rich in colour and extract:
SUGAR: | Dry 3g/l |
BODY: | Medium - Full |
FRUIT: | Medium - Plus |
ACIDITY: | Medium High |
ALCOHOL: | 12-13% ABV |
Serving temperature: 10-12°C (50-54°F) |
Saignée has a well-balanced acidity, making it very versatile for food pairing. It loves BBQ, Pasta and Spicy Food.
Pizza |
Antipasti |
Charcuterie |
Seafood |
Pasta |
Spicy |
Tex-Mex |
Hamburger |
Chicken |
Lamb |
Pork |
Veal |
Pasta. Risotto. Cous Cous.
Tapenade. Bruschetta. Olive Oil.
Anchovy. Garlic. Safran. Herbs.
Grilled or Roasted Fish. Seafood. Paella. Fishcakes.
Tacos. Fajitas. Wrap. Quiche.
Cold Cuts. Charcuterie. Sausages.
Roasted Chicken. Turkey. Ham. Lamb. Veal.
BBQ. Grilled Pork. Hamburger.
Mediterranean. Spicy Asian. Thai.
Mexican. Tex Mex. Moroccan. Indian Curry.
Goat. Sheep.
Medium Aged Cow Cheese.
Salad Niçoise.
Salad from Nice, with Tomatoes, Eggs, Olives, Tuna, and Olive Oil.
Quiche Lorraine.
Tart filled with Cheese, Meat, Bacon, and Vegetables.
Bouillabaisse.
Provençal fish stew with Fish, Herbs, and Spices.
Ratatouille.
Provençal stewed Vegetables.
In Côtes du Rhône South, the main grape is Grenache.
The area is most famous for its GSM wines: A blend of Grenache, Syrah, and Mourvèdre.
GSM Wines
Côtes du Rhône South
Châteauneuf-du-Pape
Grenache
Syrah
Mourvèdre
Counoise
Châteauneuf-du-Pape
Grenache Blanche
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