Saignée

The term saignée means “bled” in French and refers to the process of making rosé by bleeding or drawing off pink-colored juice from fermenting red grapes. This process also results in concentrating the remaining red wine, since the ratio of skins to juice in the tank is increased when some juice is drawn off.

Interview with Penfolds’ Steph Dutton

“The efforts to demystify and simplify [wine] never ring true because they ignore the fact that wine by its nature is mystifying and complicated. These qualities can be embraced and celebrated without suggesting that they require mastering, but that would force us to think and talk about wine in a different sort of way, as a food staple to be enjoyed rather than as a symbol of status or as a ‘lifestyle.’”

—Eric Asimov, The New York Times, July 16, 2018

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