ISG Sommelier Practice Questions - International Sommelier Guild (ISG) Sommelier Diploma (Levels 1-5) Exam

Which best describes the traditional saignée method of producing rosé?

Blending finished red and white wines Brief direct press of red grapes with no maceration Bleeding off a portion of juice from a red-wine fermentation after short skin contact Adding grape must to a finished white wine

Correct Answer:

Bleeding off a portion of juice from a red-wine fermentation after short skin contact

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