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WSET 3 by Sarp Sarac > 8. White and Sweet Winemaking > Flashcards

8. White and Sweet Winemaking Flashcards

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1
Q

Why is skin contact not desirable for white winemaking in most instances?

A

To decrease the risk of oxidation

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2
Q

Name an approach to limit the contact between juice and skins

A

Pressing whole bunch uncrushed grapes

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3
Q

Why do some winemakers choose to keep the skins in contact with the grape juice? How is it done?

A
  • To increase the flavour intensity and texture especially for aromatic varieties
  • It is done at sufficiently cool conditions to prevent fermentation and lasts for only a few hours
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4
Q

What happens, if the pressed grape juice is fermented in untreated state?

A
  • Unpleasant aromas may develop

- Fermentation may even stop prematurely

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5
Q

What are the techniques to clarify the pressed grape juice?

A
  • Settling
  • Centrifugation
  • Fining
  • Filtration
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6
Q

Why do some winemakers choose to retain some of the fragments in grape juice? What is the risk?

A
  • To add complexity and richer texture

- Off-flavours may develop so it is rarely used

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7
Q

What is the optimum fermentation temperature for white wines?

A

12-22 degrees Celsius

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8
Q

What happens if the fermentation temperature is too low or too high?

A
  • Low temperatures: Pear drop aromas can develop. Varietal fruit characters may not be captured
  • High temperatures: More complex, non-fruit aromas may develop. Varietal fruit characters may be lost
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9
Q

What is the advantage of using stainless steel vats over barrels?

A

Controlling the fermentation temperature is easier. Fermentation in barrels run at higher end of the temperature range

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10
Q

What are the post-fermentation and maturation options during white winemaking?

A
  • Oak
  • Lees contact
  • MLF
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11
Q

Why is clarification of the white wines by fining and/or filtration more important than red wines?

A

Any haze or sediment is more apparent in white wines due to pale color

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12
Q

Sterile filtration is important in which style of white wines?

A

White wines with residual sugar, since they are more prone to microbiological infections

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13
Q

What are the most common grape varieties used in producing high-volume, inexpensive white wines?

A
  • Chardonnay

- Pinot Grigio

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14
Q

What are the common winemaking choices in producing high-volume, inexpensive white wines?

A
  • Avoiding oxidation to retain primary fruit flavours
  • Acidification
  • Clarification by centrifuge or filters
  • Fermentation in stainless steel tanks at low temperatures
  • Prevention of MLF by SO2 or chilling
  • Racking off its lees
  • For Chardonnay sometimes MLF and oak chips are used
  • Adding RCGM after fermentation
  • Stabilization, fining and sterile filtration
  • SO2 during bottling
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15
Q

What are the aromatic white grape varieties?

A
  • Sauvignon Blanc
  • Riesling
  • Muscat
  • Gewurztraminer
  • Torrontes
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16
Q

What is the primary intention of the winemaker in the production of white wines from aromatic varieties?

A

Enhance the primary fruit character and aromatic potential of these grapes

17
Q

Why is Sauvignon Blanc suited to cool climates?

A

Because it is an early ripening variety

18
Q

Compare the Sauvignon Blanc wines from Loire Valley, Marlborough and Pessac-Leognan

A
  • Loire Valley: Aromas of green apple, asparagus, wet pebbles
  • Marlborough: Aromas of gooseberry, elderflower, grapefruit and passionfruit
  • Pessac-Leognan: Blended with Semillion. Fermented and matured in at least a proportion of oak giving a rounder body and spicy toasty notes.
19
Q

Why is Riesling suitable for cool climates?

A
  • Very tolerant to cold weathers

- Buds late to avoid spring frost

20
Q

Compare the Rieslings from cool and warm climates?

A
  • Cool climates: Green fruit flavours, often with floral notes
  • Warm climates: Richer in flavour, predominantly citrus and stone fruit
21
Q

Which flavours develop in Rieslings with bottle aging?

A
  • Honey and toast

- Petroleum

22
Q

Name the countries/regions producing dry Rieslings

A
  • Germany
  • Austria
  • Alsace
  • Clare and Eden Valleys
  • Washington State
23
Q

Name the countries/regions producing sweet Rieslings

A
  • Germany
  • Austria
  • New Zealand
  • Finger Lakes AVA
24
Q

What are the common winemaking choices in producing aromatic white wines?

A
  • Avoiding oxidation to retain primary fruit flavours
  • Clarification by centrifuge or filters
  • Fermentation in stainless steel tanks at low temperatures (In Alsace large old oak vessels (foudres) are used)
  • Prevention of MLF by SO2 or chilling
  • Racking off its lees (Rieslings sometimes may undergo a period of lees contact)
  • Stabilization, fining and sterile filtration
  • Immediate bottling (In Alsace, Rieslings may be kept in large old oak vats up to a year
25
Q

Name 2 grape growing areas where Sauvignon Blanc is oaked

A
  • Pessac-Leognan

- California (Fume Blanc)

26
Q

What is the most important climatic hazard for Chardonnay? Why?

A
  • Spring frost

- Because it is an early budding variety

27
Q

What are the flavor profile of Chardonnay in cool, moderate and warm regions?

A
  • Cool: Green fruit and citrus
  • Moderate: Peach and melon
  • Warm: Banana, pineapple
28
Q

Why is the timing of harvest of Chardonnay critical in warm areas?

A

It can lose the acidity quickly towards the end of the ripening process

29
Q

Compare the Chardonnays from Chablis, Cote d’Or and Maconnais

A
  • Chablis: High acidity, green apple and citrus notes, sometimes hints of wet stones and slate
  • Cote d’Or: Subtle notes of stone fruits with creamy oak flavours
  • Maconnais: More ripe and rounded with hints of toasty oak
30
Q

Tasting notes for Pinot Gris from Alsace

A
  • Dry or off-dry
  • Golden color
  • Oily texture
  • Ripe tropical fruits with a hint of ginger and honey
31
Q

Why is controlled exposure to oxygen during pressing is practised for non-aromatic grapes?

A

It improves wine’s ability to age

32
Q

Give examples of premium white wines from non-aromatic grapes which are fermented in

a. Stainless steel/concrete
b. Large old oak vessels
c. Small new oak barrels

A

a. Stainless steel/concrete:
- Chablis
- Pinot Grigio from north-east Italy
- Pinot Gris from New Zealand
b. Large old oak vessels
- Pinot Gris in Alsace
c. Small new oak barrels
- Chardonnay from Cote d’Or

33
Q

Explain why some residual sugar remains in Pinot Gris from Alsace and New Zealand

A
  • Alsace: Fermentation stops due to high degree of ripeness

- New Zeland: Winemakers stops the fermentation prematurely by chilling or adding SO2

34
Q

New oak barriques are used for the maturation of Chardonnays from which regions?

A
  • Cote d’Or

- New World

35
Q

Large old oak vessels are used for the maturation of which premium white wines from non-aromatic grapes?

A
  • Chablis

- Pinot Gris

36
Q

MLF is encouraged in which areas of Burgundy for premium white wines?

A

Almost all premium white wines including Chablis

37
Q

What are the techniques to make sweet wine?

A
  1. Stopping the fermentation
    a. Fortification (Port, Sherry)
    b. SO2 or chilling (Kabinett, Spatlese, ASTI)
    c. Filtration of the yeast (White Zinfandel)
  2. Adding a sweetening component (Süssreserve)
  3. Concentraing the grape sugars
    a. Noble rot (Sauternes, Trocken/Beerenauslese, Tokaji)b. Drying grapes on the vine (passerillage)
    c. Drying grapes after picking (Passito wines like Recioto)d. Freezing grapes on the wine (Eiswein)

WSET 3 by Sarp Sarac (36 decks)

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