Hello there! I'm Dr. Vinifera, but you can call me Vinny. Ask me your toughest wine questions, from the fine points of etiquette to the science of winemaking. And don't worry, I'm no wine snob—you can also ask me those "dumb questions" you're too embarrased to ask your wine geek friends! I hope you find my answers educational, empowering and even amusing. And don't forget to check out my most asked questions and my full archives for all my Q&A classics.
Dear Dr. Vinny,
What is a "saignée" rosé?
—Jane, Cape Town, South Africa
Saignée (pronounced “sehn-yay”) is a French term that means “to bleed.” In terms of winemaking, that's a reference to the act of “bleeding off” juice from a tank of red grape juice that is just beginning to ferment, before the juice has fully extracted the color and tannins from the grape skins (that happens later, during maceration). The Saignée method can serve two purposes: Not only is it used to produce a rosé wine, but it also serves to concentrate the remaining juice that is left behind, which is made into red wine.