Yiba nomfanekiso-ngqondweni woku: Kusemva kwemini yasehlotyeni; uphumle nabahlobo kwithambeka lakho Manhattan indlu yendlu. Imozulu ishushu, ifumile, ifumile, iyanetha, ngokuqinisekileyo ayithandeki. Yeyiphi iwayini lukhetho olufanelekileyo lokuphucula imeko? UmFrentshi Rose!
Ayisiyo nayiphi na iRose yesiFrentshi… kodwa iRose yaseFrance esuka eChateau de Berne (Provence) okwangoku enika iihektare ezili-1,250 zasemaphandleni entliziyweni yeProvence. Ngqongwe ngografu kunye nemithi yeminquma, iihektare ezingama-290 zeziza ezivelisa iwayini zityalwe eGrenache, eSyrah, eCabernet Sauvignon, eCinsault, eCarignan, eViognier, eMerlot, eSemillon, eUgni Blanc kunye naseRolle.
Iidiliya
Kunganzima ukuqonda, kodwa abanye abantu bayaqhubeka bekholelwa ukuba iRose ngumxube weewayini ezibomvu nezimhlophe; abanye bacinga ukuba uRose wenziwe ngohlobo olunye lomdiliya olubizwa ngokuba yi “Rose.”
Uninzi lweeRoses zenziwe kwiidiliya ezibomvu ezinje ngeGrenache, ngepesenti encinci yeediliya ezimhlophe ezifakiweyo kumxube. Kufuneka kuqatshelwe ukuba umbala kaRose uvela kwizikhumba zeediliya njengoko incindi yezidiliya ezininzi zingenambala.
Grenache
Iidiliya eziphambili: iCarignan, iCinsault, iGrenache, iMourvedre kunye neTibouren ngokukhula okusetyenziswayo kweCabernet Sauvignon kunye neSyrah. Kukho imfuneko ye-AOC yokuba ubuncinci iipesenti ezingama-20 zeRose kufuneka zidityaniswe kwiwayini eveliswe yindlela ye-saignee ye-maceration. I-Saignee (ukopha-ngesiFrentshi), kubandakanya ukwenza iRose njengemveliso evela kwibhotile yewayini ebomvu apho inxenye yejusi epinki evela kwiidiliya kufuneka isuswe kwangoko kwaye ivundiswe ngokwahlukeneyo ukuvelisa iRose. Zihlala zomile kunye ne-zest evela kwi-asidi.
Abenzi bewayini abatsha bazise ukusetyenziswa kwemigqomo ye-oki yokuguga kunye nokubila. Abanye abenzi bewayini basebenzisa iitanki ezilawulwa bubushushu ezivumela inkqubo yokubila epholileyo kwaye ibengcono kwimveliso yewayini emhlophe.
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Cofa apha ukuze ufunde inqaku elipheleleyo iwayini
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INTO ONOKUYITHATHA KWELI NQAKU:
- Saignee (bleeding – in French), involves making Rose as a by-product of red wine fermentation where a portion of the pink juice from the grape must is removed at an early stage and fermented separately to produce Rose.
- It should be noted that the Rose's color comes from the skins of the grapes as the juice of most grapes is almost colorless.
- There is an AOC requirement that at least 20 percent of the Rose must be blended from wine produced by the saignee method of maceration.
