Monday, 6 April 2009

Vin Gris – Rosé

Vin Gris is white wine made from red grapes, in particular pinot noir. Vin gris (grey wine in French) comes out in hues ranging from ivory/onion skin to a pale pink that's much lighter than Rosé wines. (All right, none of those is actually grey, but "white" wine isn't white, either.)

Vin Gris is made by crushing the black grapes, running the juice off and removing it from contact with the skin, This leaves the colour and flavour compounds from the skin behind. The juice is then typically fermented in stainless steel tanks before being bottled shortly after, without any ageing in oak barrels. Producing a small volume of Vin Gris can also be used as a technique to improve Pinot Noir. Removing some clear juice increases the concentration of colour and flavour compounds from the skins in the remaining juice intended for making red wine.

Another grape used to produce Vin Gris is Gamay, particularly in Lorraine - the vinification is the same as with Pinot Noir (short contact of the white juice with the red skins during the pressing), but the fruity flavour of the Gamay very much changes the taste of the wine.

Champagne is often made using this process, when it is known as Blanc de Noirs

No comments: