Which statement best describes the saignée method?

• A. It involves removing juice from the must to concentrate the remaining juice and using the removed juice for rosé
• B. It involves pressing all juice from grapes before maceration
• C. It involves only using white grapes
• D. It reduces color extraction in red wines

Answer: (A)

Saignée is the practice of bleeding off a portion of juice from red grape must after some contact with the grape skins. By removing juice early, the remaining must has a higher skin-to-juice ratio, which concentrates the color, flavor, and tannin that come from the skins during fermentation. The juice that's bled off is typically used to make rosé.

So the description that matches this method is that juice is removed to concentrate the remaining must, and the removed juice is used for rosé. The other statements don’t fit: pressing all juice before maceration isn’t saignée (it bypasses the skin-contact phase that gives color); saignée is used with red grapes, not only white grapes; and saignée actually increases, not reduces, color extraction in the red wine because the must has more skin contact per unit juice.