By Kori ~ December 21st, 2010.
This weekâ€™s Wine Word of the Week is saignÃ©e.
Official definition from Jancis Robinsonâ€™s The Oxford Companion to Wine:
SaignÃ©e is a French term meaning â€˜bledâ€™ for a winemaking technique which results in a rosÃ© wine made by running off, or â€˜bleedingâ€™, a certain amount of free-fun juice from just-crushed dark-skinned grapes after a short, prefermentation maceration. The aim of this may be primarily to produce a lightly pink wine, or to increase the proportion of phenolics and flavor compounds to juice, thereby effecting a form of concentration of the red wine which results from fermentation of the rest of the juice with the skins. The second operation has often been undertaken by ambitious producers of both red bordeaux and red burgundy.
Laymanâ€™s terms from Kori:
SaignÃ©e is a French word that means â€œbleeding the vatsâ€ during the red winemaking process in which some juice is removed from the must to concentrate the remaining wine. That free-run juice can be used to produce a rosÃ© wine.
Filed under: Wine Word of the Week