Winemaking styles—blush (rosé-style) wines: Which statement is NOT correct about typical blush wines and their production/handling?

Introduction / Context:
Blush wines (often rosé styles such as White Zinfandel) are crafted to emphasize freshness, delicate color, and fruit-forward aromatics. Production choices affect these traits, and understanding what is typical helps identify practices that would be unusual for blush wines.

Given Data / Assumptions:

• Blush wines generally aim for youthful, aromatic profiles.
• Producers typically minimize oxidative and oak influences.
• Market expects timely bottling and bright, clean fruit notes.

Concept / Approach:
Barrel storage promotes oxygen ingress and oak extraction, often desirable in certain reds and some whites, but it can dull the bright fruit and color delicacy of blush wines. Stainless-steel fermentation and early bottling preserve volatile aromatics and freshness, aligning with consumer expectations for blush styles.

Step-by-Step Solution:

Verification / Alternative check:
Producer tech sheets and enology texts emphasize stainless steel and quick release for rosé/blush wines. Exceptions exist (barrel-fermented rosé), but these are niche styles, not the norm.

Why Other Options Are Wrong:

Common Pitfalls:
Assuming practices for ageworthy reds (barrel aging) apply to blush; overlooking market-driven freshness for rosé/blush wines.

Final Answer:
They are routinely stored in barrels for maturation.