8 - White and Sweet Winemaking

Question 1

white wm is far … involved compared with red wm

Answer 1

white wm is far LESS involved compared with red wm

Question 2

Processes and main choices in white winemaking (14 process + 5 input/output, 9 always)

Answer 2

–> Grapes
1. Grape sorting
2. Destem
3. Crush
4. Skin contact
–> free run juice
5. Press
–> Skins vs Press juice
6. Clarification
7. Alcoholic fermentation
8. Rack off gross lees
9. Malolactic conversion
–> Newly made wine
10. Blending
11. Maturation
12. Blending
13. Clarification & stabilisation
14. Packaging
–> Wine for sale

Question 3

Important decisions to make for the process of white wm (6)

Answer 3

• Skin Contact
• Clarity of the Juice
• Fermentation Temperature & Vessel
• Post-fermentation & Maturation Options
• Blending
• Clarification & Stabilisation

Question 4

Skin Contact for white wine
(general, 3 different aproaches)

Answer 4

• most instances: little skin contact to reduce risk of oxidation

1. grapes crushed –> free run juice separated off, remaining grape mass sent to the press
2. whole bunches of uncrushed grapes into the press: Gentle process, reduces risk of oxidation, potentially more purity and delicacy
3. certain aromatic varieties: short period with skin contact to increase flavour intensity & texture
   –> cool temperatures to inhibit fermentation, usually only a few hours

Question 5

Clarity of the juice
(why, how, keep)

Answer 5

• fragments of cells from grape skins & pulp
  –> can form unpleasant aromas or stop fermentation prematurely
• clarify before fermentation: same techniques as before bottling (settling, centrifugation, fining, filtration)
• some wm keep small amounts
  –> wine less susceptible to oxidation
  –> add complexity & richer texture
  –> risk of off-flavours forming
  –> rarely used for wines that are intended to whow pure varietal character

Question 6

Fermentation Temperature and Vessel
(optimal, low vs high, ss vs barrel)

Answer 6

optimum temperature: 12-22C
- too low temp.: pear drop aromas, failure to capture varietal fruit characteristics
- higher temp.: can encourage more complex, non-fruit aromas to develop, risk of lost varietal fruit characteristics

Vessel
- Stainless steel fermentation vessel: temp. control mechanisms normally applied to prevent too high temp.
- Barrel ferm.: not as easy to contr. temp., small size & cool cellars –> sissipate heat effectively. Normally at higher temp. than ss-ferm.

Question 7

Post-fermentation and Maturation Options (3)
(White wine)

Answer 7

• Matured in oak or stored in inert vessels w/wo oak staves/chips
• Fine lees to add texture & flavour
• Allow or block MLC

Question 8

Blending
(3 reasons, different look on complexity)

Answer 8

1. consistency
2. balance
3. style

–> pure primary fruit flavours - consistency rather than complexity
–> non-aromatic varieties.: lees, MLC, oak –> more complex style

Question 9

Clarification & Stabilisation of white wines

Answer 9

• most will undergo some form of fining and/or filtration to improve clarity & stability
• haze/sediment readilly apparent because of colour
• residual sugar –> risk of microbiological infection
  –> sterile filter

Question 10

Sweet Winemaking
(3 main methods, 4 sub-methods)

Answer 10

1. Stopping the Fermentation
2. Adding a Sweetening Component
3. Concentrating Grape Sugars
   a) Noble rot
   b) Drying grapes on the vine
   c) Drying grapes after picking
   d) Freezing grapes on the vine

Question 11

Stopping the Fermentation
(Sweet Winemaking)

Answer 11

• fortification (addition of grape spirit)
• radically alters the structural balance of the wine
• add high dose of SO2 or chilling & filtering
  –> vital that no yeast come into contact –> ferm. resume
  –> will typically be low alcohol
  Ex: German Kabinett & Spätlese, sweet sparkling wines (Asti)

Question 12

Concentrating Grape Sugars
(what, ferm., 4 sub-methods)

(Sweet Winemaking)

Answer 12

• concentrate sugar, acid & flavours
• fermentation stops naturally when the yeast have converted as much sugar into alcohol as they can
  (can happen at quite low levels of alcohol because yeast struggle to survive in very sugary environments)
  ex: German Trockenbeerenauslesen

a) Noble rot
b) Drying grapes on the vine
c) Drying grapes after picking
d) Freezing grapes on the vine

Question 13

Adding a Sweetening Component
(Sweet Winemaking)

Answer 13

• addition of unfermented grape juice (Süssreserve) before bottling
  –> unferm. gr. juice: has been filtered or added SO2 before ferm.
• RCGM: often used for high-vol., inexp.

Question 14

Noble rot
(ex, what, needs, what happens)

Answer 14

• Sauternes, Tokaji, BA, TBA
• Botrytis cinerea
• same fungus that causes grey rot
• fully ripe, humid misty mornings, sunny dry afternoons
• punctures skin with microscopic filaments, water evaporate
• the fungus generates its own unique flavours
• honey, apricot, citrus zest, dried fruit aromas
• several pickings by hand (expensive)

Question 15

Drying grapes on the vine
(what, how, need, taste, label)

Answer 15

• passerillage
• dehydrate & raisin
• warm, dry autumns
• over-ripe fruit character (dried fruit, tropical fruit), richly textured mouthfeel
• sometimes labelled ‘Late Harvest’

Question 16

passerillage

Answer 16

drying grapes on the vine

Question 17

Drying grapes after picking
(how, need, ex)

Answer 17

• healthy harvested grapes
• dehydrate
• dry & warm conditions
• must remove rotten grapes
• passito wines: ie Recioto della Valpolicella

Question 18

Freezing grapes on the vine
(how, ex)

Answer 18

• healthy grapes left on the vines into winter months
• water –> ice
• picked & pressed frozen
• Eiswein in Germany, Icewine in Canada
  –> very pure varietal character
• artificially by freezing in winery

Question 19

Producing high-volume, inexpensive white wines
(general points, 3 grape examples)

Answer 19

• not particularly complex, not designed to mature in bottle
• for many they provide excellent value: easy drinking, trusted source, reasonable price
• sv or bl (with vs wo gr.var. on label)
• gr.var.: often fairly neutral in flavour (Chard., Pinot Grigio)
  –> easy to ripen, esp. in warm cl., insuf. ac. corr. in winery
  –> restrained varietal character –> appeal to a wide range of customers

Chardonnay:
- Unoaked, pure fruity flavour (peach, melon)
- Oaked, add flavour (vanilla, toast)
- Both styles may contain some residual sugar to make them more palatable to a wider range of consumers

Pinot Grigio:
- Usually unoaked, light pear drop aroma & flavour, light-body, medium acid

Sauvignon Blanc:
- Sometimes used for high-volume inexp. wine, rarely the lowest price points
- Vigorous nature –> high yields
- Herbaceous flavour can dominate if underripe fruit

Question 20

Winemaking choices for high-vol., inexp. white wine

Answer 20

• pure, simple primary fruit flavours: careful handling in winery to avoid oxidation
• SO2 monitored, juice & wine usually handled protectively
• destemmed –> crushed –> pressed
• acidification one of the most common adjustments to these wines (often grown in warm/hot regions)
• juice will be highly clarified. Centrifuge or filter to speed up process
• SS tanks for fermentation. Cool temp. help preserve prim.fr.fl.
• Commercial yeast (quick reliable ferm.)
• If the wm want to retain acidity & prim.fr.fl: prevent MLC by cooling & add. CO2
  –> Some Chard. may undergo MLC –> soft, buttery style
• racked off lees immediately after ferm.
• stored temporarily in another inert vessel
• Oak chips/staves to give toasty fl. if required
• many of these wines cont. some residual sugar (more char. than PG). Often ferm. dry and added RCGM
• Stabilised, fined, sterile filtered
• SO2 at bottling to minimise risk of oxidation

Question 21

Producing premium white wines

Answer 21

• wide-ranging category
• high-quality wine, often at expense of volume
• the best wm will adapt their techniques according to vintage conditions, vineyard plot & style of wine
• aromatic vs less-aromatic grape varieties

Question 22

Aromatic Grape Varieties
(5 grapes, aim of wm)

Answer 22

• SB, Rsl, Muscat, Gewurztraminer, Torrontés
• aim: retain & enhance the primary fr.char. & aromatic potential

Question 23

Sauvignon Blanc
(grape & wine info, regions & styles)

Answer 23

• highly aromatic, high acidity
• early ripening –> suited for cool climates
  (temp. help retain the variety’s refreshing characteristics)
• Most cases: drink young
  (while their intense fruity flavours are still fresh)

Regions
- Loire Valley: Sancerre & Pouilly Fumé: elegance & restraint, green apple, asparagus, wet pebbles
- Marlborough: vibrant flavours, gooseberry, elderflower, grapefruit, passion fruit, some herbaceous notes
- Both cold, but NZ long hours of intense sunlight
- SA, CL: fresh & fruity
- Margaret River: High-quality, frequently blended with Semillon –> slightly less aromatic, fuller bodied

Other use techniques more associated with non-aromatic varieties –> creamy, spicy
- Bx, Pessac-Léognan: fermented & matured in at least a proportion of oak, rounder body, spicy toasty notes, blended with Sémillon –> body & richness
- California, NZ: also make oak matured SB

Question 24

Riesling
(grape & wine info, regions & styles)

Answer 24

• capable of producing a variety of wine styles
• very tolerant of cold winters, buds late (avoid spring frost) –> suited for cool climates
• mid- to late-ripening (depending on style)
• left on vine: accumulate sugar without losing natural high acidity –> perfect for making well-balanced wines in a range of sweetness levels & for botryised dessert wines
• one of the most long-lived white wines, can mature for years and decades in bottle and still taste surprisengly fresh
• Mature: honey, toast, retain high levels of acidity, some develop petrol-like aromas
• cool cl.: green fruit flavours & floral notes)
• warmer cl.: richer, citrus & stone fruit, lose some delicacy

Regions
- Germany: homeland, range of sweetness levels. Sweet wines from botrytised grapes. Premium: sweetness perfectly balanced with high acidity. Very concentrated, refreshing.
- Alsace: mainly dry, late harvest & botrytis when vintage conditions permit
- Austria: most either dry or sweet
- Australia: Clare & Eden Valleys: often bone dry, refreshing high acidity, many display aromas of lime
- Washington State: Dry Rsl
- NZ, Finger Lakes, NY: Fruity, off-dry style

Question 25

Winemaking choices for premium wine - aromatic grape varieties

Answer 25

• need to be handled carefully to retain fruit & floral aromas
• SO2 levels monitored throughout the wm process
• crushed fruit or whole bunches
• no vs a little skin contact
• gentle **clarification **method, ie settling
• inert vessels
  –> SS with temp.contr. - NZ, SB & Rsl
  –> large old oak vessels (foudres) - Alsace Rsl
  (small amount of oxidation to enhance texture & complexity)
• cool fermentation temperatures
• choice of yeast depend on the approach of the winemaker
• SB: usually fermented dry
• Rsl: range of styles from dry to lusciously sweet
  –> chilling or adding SO2
  –> botr.: ferm. stops naturally
• generally very little post-fermentation wm
• MLC avoided by adding SO2 after fermentation
  (keep acid, avoid buttery aromas)
• Rsl: may undergo a period of lees contact
  (add texture & flavours)
• Generally bottled as soon as possible after fermentation
• Alsace & sometimes Germany: Rsl in large old oak vats for up to a year
• Rsl: rarely blended with other grape varieties
• SB: usually a varietal wine, but may be blended with Semillon (greater body)

Question 26

Wm-choices for “other style” SB
- Creamy, spicy

Answer 26

• Barrel fermented
• Ambient yeast (greater complexity)
• Matured on lees for a number of months
• Usually MLC
• Common to use new oak barrels for at least a proportion of the wine

Question 27

Less Aromatic Grape Varieties
(2 grapes, aim of wm)

Answer 27

• Chardonnay, Pinot Gris/Grigio
• aim: enhance the base material provided by the grapes
  (doing relative little and keeping the grape flavours in a relatively pure form, or use a range of techniques to add more complexity and texture)

Question 28

Chardonnay
(wine info, regions & styles)

Answer 28

• can be grown and ripened without much difficulty in a wide variety of climates
• early budding
  (can suffer in areas where spring frost is common)
• warm/hot cl.: lose acidity quikly towards the end of the ripening process –> timing of harvest is critical
• subtle aromas & flavours –> perfect blank canvas
• cool cl.: green fruit & citrus
• moderate cl.: fleshy fruits (peach & melon)
• warm & hot cl.: ripe tropical fruits (banana & pineapple)

Regions
- Burgundy:
- Chablis: high acidity, green apple & citrus, hint of wet stones & slate
- Côte d’Or: sublte notes of stone fruit, creamy oak flavours
- Mâconnais: more ripe & rounded, hints of toasty oak.
- Most MLC, many use extended lees ageing. Age: develop complex aromas of nuts and/or mushrooms

• Outside Burgundy: style & techniques used are more dependent on the preferences of the individual winemaker rather than the traditions of a particular wine region
• Many used to be heavily oaked, now heading firmly away from this style of wm
• Russian River Valley, Los Carneros
• Adelaide Hills, Geelong, Mornington Peninsula
• Gisborne, Marlborough
• Casablanca Valley

Question 29

Pinot Gris/Grigio
(wine info, regions & styles)

Answer 29

• France vs Italy: 2 very different styles
  other countries may label to indicate style
• Premium PG can often be almost unrecognisable from the huge volumes of less expensive Pinot Grigio on the market
• early budding and ripening
• can accumulate high sugar levels in warm climates or left on the vine, but lose much acidity

Regions
- Alsace: dry or off-dry, oily texture, ripe tropical fruit flavours, hint of ginger & honey, golden colour (deep grape skin colour)
- NZ: Pinot Gris - viscous mouthfeel, medium acidity, more pure fruit flavours, often slightly more residual sugar
- Tasmania, Australia, Oregon: Pinot Gris - rich and often dry style
- Alto Adige, Trentino, Friuli-Venezia Giulia: high-quality Pinot Grigio in a dry style, greater depth of flavour than the cheaper versions made in high volumes from the Veneto plain
(due to: climate, viticulture, clone)

Question 30

Pinot Grigio/Gris clones

Answer 30

• clone used in the northerly alpine regions of Italy
  –> same as typically found in Germany & France
  –> small berries
  –> greater flavour concentration
• Pinot Grigio from Veneto
  –> pale skin
  –> large fleshy pulp
  –> produces relatively neutral wines
  (especially when combined with high yields and early harvesting)

Question 31

Winemaking choices for premium wine -
less aromatic grape varieties

Answer 31

• crushed or whole bunches
  (Chardonnay: wb)
• some: controlled exposure to oxygen (improve ability to age)
• gentle clarification, ie settling
• may choose to leave some solid matter for added complexity & texture
• Fermentation in a range of vessels
  –> Ss or concrete to retain fresh fruit flavours (Chablis, PG from north-east Italy, PG NZ)
  –> Large, old oak vessels (Alsace)
  –> Small, new oak barrels –> toasty flavours & rounder texture (Côte d’Or)
• Fermentation temperature and choice of yeast may vary
• Some PG contain residual sugar
  –> NZ: chilling or adding SO2
  –> Alsace: high degree of ripeness, ferm. stops naturally
• Barrel maturation, new vs old
  –> new oak barriques: toasty flavours (Côte d’Or, New World Chard.)
  –> older oak and larger barrels (Chablis, Pinot Gris/Grigio)
  –> ss, concrete: retain fresh fruit flavours
• MLC may be encouraged (rounder, creamier mouthfeel), used in almost all the premium white wines of Burgundy
• MLC may not be desirable for fruity styles of wine (decreases the perception of acidity and diminishes primary fruit flavours)
• • Extended contact with the fine lees –> richer, rounder mouthfeel (both Chardonnay & Pinot Gris)
    –> enhance the effect using lees stirring (breaking up the sediment of fine lees and mixing it with the wine)
    Premium Chardonnay & Pinot Gris are not usually blended with other grape varieties