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WSET 3 > 9 - Red and Rosé Winemaking > Flashcards

9 - Red and Rosé Winemaking Flashcards

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1
Q

extraction of colour & tannin from skin
–> including the skins in the fermentation vessel
2 important consequences:

A
  1. considerably more options to consider before, during and after fermentation
  2. pressing happens after fermentation
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2
Q

MLF in red winemaking

A

standard pratcice rather than a stylistic choice as it is in white winemaking

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3
Q

11 steps in crushed fruit fermentation (red wine)
(after destem & crush –> crushed fruit)

A
  1. Pre-fermentation Extraction
  2. Alcoholic fermentation
  3. Post-fermentation maceration
  4. Drain
  5. Free run wine –> MLC –> newly made wine
  6. Skins & gross lees –> press –> press wine (remove skins) –> MLC –> press wine
  7. Blending
  8. Maturation
  9. Blending
  10. Clarification & stabilisation
  11. Packaging
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4
Q
  1. pre-fermentation extraction
  2. description
  3. purpose
A
  1. cold soaking / cold maceration
  2. some wm prefer to leave the grapes to macerate for a period at a low temperature before allowing the fermentation to start
  3. to extract colour & flavour compounds. Tannins are more soluble in alcoholic soltions & are therefore not readily extracted at this point in the wm process
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5
Q
  1. red wine fermentation temperatures usually range between …
  2. depending on …
A
  1. 20-32C
  2. the style being made
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6
Q
  1. how is the temperature in fermentation of red wine compared to white wine?
  2. why this difference?
A
  1. higher
  2. necessary to aid extraction of colour, flavour & tannin
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7
Q
  1. max ferm. tempt.
  2. why
A
  1. 35C
  2. may kill the yeast
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8
Q

how can temp.contr. influence red wine?

A

Influence the amounts of colour, flavour & tannins that are extracted.
Although tannins become more soluble as alcohol levels rise, a wm can reduce their extraction by lowering the temperature towards the end of the fermentation

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9
Q

4 Cap Management Techniques

A
  1. Punching down
  2. Pumping over
  3. Rack & return
  4. Rotary fermenters
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10
Q

why does cap management techniques has to be used for red wine?

A
  • If left to itself, a fermenting red wine will soon have a thick mass of pulp & skins on its surface
  • Thiss mass is known as the cap
  • If the cap is left to float, little colour, flavour or tannin will be extracted from it
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11
Q

how can the level of extraction be controlled in cap management techniques?

A

by altering the duration of each technique & the number of times this is practised each day

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12
Q

what is Punching down?

A
  • Cap Management Technique
  • Traditionally: punching the cap down by hand with paddles on the end of sticks
    –> posed certain dangers for the winery workers: possibility of being intoxicated by carbon dioxide
  • mechanical paddles
  • widely practised technique
  • very effective at extracting colour & tannin
  • wm need to take care not to overwork the cap by punching down too vigorously or too often (particularly important at the end of the fermentation when tannins are more easily extracted)
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13
Q

What is Pumping over?

A
  • Cap Management Technique
  • involves drawing off fermenting juice from the bottom of the vat & pumping it up on to the top, wetting the cap
  • popular extraction technique
  • good way of dissipating heat & oxygenating the juice
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14
Q

What is Rack & return?

A
  • Cap Management Technique
  • the fermenting juice is drained from the fermenting vessel into another vessel, leaving the cap behind. The juice is then pumped back over the cap
  • normally only used once or twice during a fermentation as it can be very extractive
  • good way of dissipating heat
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15
Q

What is Rotary fermenters?

A
  • Cap Management Technique
  • fermentation takes place in rotating horizontal tanks
  • this keeps the juice in constant contact with the skins
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16
Q

fermentation vessels for red wine

A
  • usually fermented in large vessels
  • many are open-topped so that the grape skins can be worked easily
  • oak, concrete, stainless steel
  • fermentation in oak barrels is impractical for red wines as it would be almost impossible to maintain sufficient contact between the skins & the juice
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17
Q

Post-fermentation Extraction for red wine

A
  • maceration after fermentation encourages the further extraction of tannin, which may or may not be desirable
  • the length of time that the wine stays on its skins once fermentation is complete depends on the style of wine being made
  • some wm have found that very long periods of post-fermentation maceration can help to create a smoother tannin structure
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18
Q

press wine for red wine

A
  • when the maceration has finished, the free run wine is drawn off the skins & the remaining mass is pressed, creating press wine
  • at the start of pressing, this press wine may be similar in composition to the free run wine
  • as pressing continues the wine becomes deeper in colour & higher in tannin
  • some wm will separate the wine from different stages in the pressing (press fractions)
  • later press fractions may then be used to adjust colour & tannin in the final blend
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19
Q
  1. if whole bunches are used, the wm must ensure that …
  2. if not, …
A
  1. the grape stems are fully ripe
  2. the tannins in the stems can give the finished wine an undesirable bitter taste
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20
Q
  1. what is the objective of whole bunch fermentations?
  2. what outcome does this have?
A
  1. to create an oxygen-free environment for the uncrushed fruit
  2. outcomes
    - the berries create some alcohol in their cellw, without the involvement of any yeast (intracellular fermentation)
    - a range of distinctive fruity aromas is created inside the berry, which gives wines made in this way unique qualities
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21
Q

3 forms of whole bunch fermentation

A
  1. carbonic maceration
  2. semi-carbonic maceration
  3. whole bunches with crushed fruit
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22
Q

Describe carbonic maceration

A
  • placing only whole, uncrushed bunces into vats that are then filled with CO2 to remove all the oxygen
  • intracellular fermentation start
  • once the level of alcohol in the grape reaches 2% the grape skins start to split & the grapes release their juice
  • the grapes are generally pressed at this stage to separate the juice from the skins
  • yeast then complete the fermentation off the skins
  • this method extracts colour from the grapes, but little tannin, & the resulting wines are soft & full of fruit, with distinctive notes of kirsch, banana, bubble gum & cinnamon-like spice
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23
Q

Describe semi-carbonic maceration
General & special for PN

A
  • similar to carbonic maceration, but does not involve filling the vats with CO2
  • the vats are filled with whole bunches
  • the grapes at the bottom of the vat are crushed under the weight of the grapes above & some juice is released
  • ambient yeast start to ferment the juice
  • this fermentation produces CO2, which fills the vat & the remaining intact berries undergo carbonic maceration
  • as the intact grapes begin to split & release their juice the grapes are pressed & yeast complete the fermentation off the skins

some notable premium PN are made using this technique although
- the alcoholic fermentation continues on the skins
- the grapes will be progressively broken up using punching down over the course of the first few days
- an ever-decreasing amount of carbonic maceration takes place until all the grapes are broken up
- the alcoholic fermentation will then continue on the skins & may be followed by a post-fermentation maceration
- this approach can result in a better integration of the aromas from intracellular fermentation maceration from the grape variety
- it results in wines with a fresher fruit character

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24
Q

Describe fermentation of whole bunces with crushed fruit

A
  • mix whole bunches with crushed grapes in the fermenting vessel at the start of the fermentation
  • the whole bunches in the vat are not blanketed in CO2, they are largely submerged by the crushed grapes & kept away from oxygen, therefore intracellular fermentation takes place
  • the whole bunces are progressively crushed during the fermentatio as the cap is regularly punched down
  • more ‘carbonic’ characteristics can be achieved by raising the percentage of whole bunches that are present at the start of the fermentation
  • this technique is thought to give the wine a silkier texture & a brighter, fresher fruit character
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25
Q

maturation options for red wine

A
  • most important: whether or not to use oak
    –> barrels, staves/chips
  • virtually all red wines undergo MLC & their more robust flavours & textures, compared with most white wines, means they generally benefit less from extended time on their lees.
26
Q

Blending of red wine

A
  • two or more grape varieties: often used to enhance or balance out certain aspects of the wine, such as colour, body, tannin, acidity or flavour
  • different press fractions: to boost the colour, flavour & tannin of the more delicate free run wine
  • matured in oak vessels of different ages, sizes & toasting levels: enhance the complexity
  • oak matured wines blended with wines matured in ss or concrete vessels: more subtle oak influence
27
Q

Clarification & stabilisation of red wine

A
  • the majority of red wines will undergo some form of fining and/or filtration to improve the clarity & stability of the wine
  • some wm avoid these processes believing that they harm the wine’s structure
  • gradual sedimentation naturally occurs on all wines that are subjected to a long maturation before bottling, improving the clarity of these wines without filtration
28
Q

high-volume, inexpensive red wines
- growing conditions
- grape varieties
- general characteristics

A
  • grape-growing areas tend to be warm, sunny & dry
    –> the black grape varieties used are those that can thrive in these climates
    –> CS, Merlot, Syrah/Shiraz, Grenache/Garnacha
  • concentration of colour, tannins & flavours in their skins
    –> they can produce fruity wines with adequate colour even at high yields
    –> less colour, lighter tannins, & less intense & complex aromas & flavours compared to premium wines from the same grapes
    –> often, the specific characteristics that make these grape varieties so distinct can be diminished, leading to wines that can seem quite homogeneous
  • sv or blend
29
Q

why is PN rarely used in the production of high-volume, inexpensive wines?

A
  • hard to grow
  • prefers cool climates
  • can be difficult to extract enough colour & tannin when grown at high yields
30
Q

winemaking choices for high-volume, inexpensive red wines

A
  • typically these wines are made in a fruity, low-tannin style

To retain fresh, primary fruit characters
- the juice & wine are usually handled protectively with SO2 levels being monitored throughout the wm process
- usually destemmed & crushed on arrival at the winery
- tartaric acid may need to be added to raise the acidity (warm/hot climate)
- pre-fermentation maceration may take place, but this process can tie up vat space & therefore is not always possible in a high throughput winery
- fermentations will generally take place using commercial yeast at around 22-25C in order to maximise fresh fruit flavours
- different wineries may use different fermentation vessels; these can be static and/or rotary
- the frequency of cap management procedures will vary according to the exact style of wine being produced & the grape variety, but typically the cap will not be heavily worked
- post-fermentation maceration is generally avoided due to constraints on vat space & time, & also because the additional tannins this can extract are often not desirable in these easy-drinking styles
- if extra structure is needed, the wm may macerate a small proportion of wine & blend it with the remainder before bottling
- carbonic or semi-carbonic maceration: fruity wines with low tannins. Often used on inexp. wines from Grenache and basic Beaujolais
- maturation:
–> ss: pure fruit flavours
–> a period in oak may be used to smooth any harsh tannins & add spicy or toasty flavours. May only be a matter of months, & if barrels are used, they will ususally be second- or third-fill, with new barrels reserved for higher-quality wines
–> oak staves or chips may be added to ss or concrete vats to obtain toasty flavours quickly
- consumers expect high-volume, inexp. red wines to be clear & without sediment
- typically stabilised, fined & sterile filtered before bottling
- even though the shelf life of these wines tends to be very short, SO2 levels will be topped up at bottling to reduce the risk of oxidation

31
Q

8 countries & their regions for premium CS (overview)
sv or bl with

A
  1. France
    –> Haut-Médoc, Bordeaux: blend w Merlot
    –> south of France
  2. Italy: blend w Sangiovese
  3. Spain: blend w Tempranillo

both sv & blend outside Europe
4. USA: Napa Valley, California
5. Australia: Coonawarra & Margaret River
6. New Zealand: Hawke’s Bay
7. South Africa: Stellenbosch
8. Chile: Colchagua Valley

32
Q

characteristics of premium CS in Haut-Médoc

A
  • long-lived wines
  • often display grippy tannins in their youth, cedar & blackcurrant leaf aromas
  • with age: the tannins soften & the flavours become more expressive
  • usually blended with a proportion of Merlot, which ripens earlier & gives juicy plum fruit flavours & a smoother texture of the wine
33
Q

CS outside of Europa

A
  • warm temperatures & long hours of bright sunlight in many regions
  • full-bodied wines with ripe blackcurrant & black cherry notes & smooth tannins
34
Q

premium CS in the winery

A
  • usually destemmed & crushed
    –> the stems on whole bunches of this variety can often give a herbaceous & astringent character to the wines & are therefore discarded
  • thick skins –> capable of producing wines that are deep in colour
  • the wm may choose to maximise the extraction of colour from the grape skins by leaving the grapes to macerate before fermentation begins
  • fermentation temperatures tend to range from 26-30C, warm enough for sufficient extraction yet cool enough to promote fresh fruit flavurs
  • CS grapes have high levels of tannin, and therefore high temperatures & extractive cap management techniques are generally avoided towards the end of fermentation
  • a period of post-fermentation maceration, however, may be used to encourage a more gentle extraction of tannin & to soften existing tannins
  • the structure of CS wines means they are well-suited to oak maturation & bottle ageing
  • the intense flavours, medium to full body & high tannins mean that a high proportion of new oak can often be used without overpowering the wine
  • French oak is widely used, with 225-litre barriques being the most popular size of barrel
  • the period of maturation can last anywhere from 6 months to 3-4 years, with 12-18 months being typical
  • blending often plays a vital role in CS wines
    –> on its own, CS can have high tannins & a lack of body & therefore it is often blended with other grape varieties, particularly Merlot, which can provide a certain softness & fruit to complement Cabernet’s lean structure. Shiraz is sometimes used to play a similar role in Australia
35
Q

the best quality Merlots tend to follow one of two styles

A
  1. ‘International style’
    - made from grapes that are harvested as late as possible to generate the maximum possible degree of intense purple colour, concentrated blackberry & plum fruit, & soft, velvet-textured tannins
    - often matured in new oak to add toasty flavours
    - many New World countries, the south of France, some Bordeaux estates
  2. harvesting the grapes earlier to make a wine of medium body & alcohol, but which has higher acidity & more of a fresh red fruit character, as well as some vegetal, leafy aromas
    - rarely found outside of Bordeaux
36
Q

Winemaking choices for premium Merlot

A
  • very similar techniques to CS
  • destemmed & crushed
  • pre-fermentation maceration may enable the wm to extract greater colour & flavour if desired
  • the skins of the Merlot grape tend to be a little more supple than those of CS so less rigorous extraction may be needed during fermentation
  • toast, vanilla & clove notes of new oak tend to suit the juicy, plum fruit of Merlot, and oak maturation is often used to enhance complexity
  • 12-18 months in oak is common
37
Q

in basic terms, rosé can be made in one of three ways

A
  1. direct pressing
  2. short maceration
  3. blending
38
Q

Describe direct pressing (rosé)

A
  • the black grapes are crushed & pressed in the same way as in white wine production
  • this extracts a little colour from the skin but care has to be taken not to extract too much tannin
  • this method often produces the most delicately coloured rosé wines
39
Q

Describe short maceration (rosé)

A
  • black grapes are crushed & allowed to macerate to extract flavour & colour
  • the duration of the maceration will depend on how much colour & tannin the wm wants to extract from the grape skins
  • this maceration may or may not extend into the start of fermentation
  • the free run juice will then be drained off the skins & fermented at cool temperatures as if it were a white wine
40
Q

Describe blending to make rosé

A
  • a small quantity of red wine is added to a white wine to produce a rosé
  • this is not permitted in the EU with the exception of rosé Champagne
  • some fruity, inexpensive New World rosé wines are made in this way
41
Q

Pinot Noir

A
  • early budding
  • early ripening
  • thin skin
  • old variety
  • many different clones available with varying characteristics
  • can be made in a range of still wine styles
    –> from light & fruity with red cherry notes
    –> to complex & earthy with flavours of spice & forest floor
42
Q

colour & tannin extraction in PN

A
  • colour & tannin can be tricky to extract from the skins, therefore it is important to maximise the extraction without overworking the juice
    –> if this happens, the elegance of the primary aromas can be lost or overwhelmed
43
Q

climate for PN

A

as an early ripening variety PN is best grown in cool & moderate climates

44
Q

characteristics of PN in Burgundy (entry level vs better sites)

A
  • entry level: very light, often with marked acidity & a hint of oak to provide structure
  • better sites: greater intensity & complexity. Can range from delicate & almost floral, to more tannic & spicy
  • there is always the risk that in very cool vintages the grapes, especially those grown in the lesser vineyard sites, may not ripen fully, leading to wines with vegetal notes such as cabbage & wet leaves
45
Q

7 regions for premium PN (overview)

A
  1. Burgundy
  2. Baden, Germany
  3. Los Carneros & Sonoma, California
  4. Martinborough, Marlborough & Central Otago, New Zealand
  5. Yarra Valley, Mornington Peninsula & Tasmania, Australia
  6. Walker Bay, South Africa
  7. Casablanca Valley, Chile
46
Q

PN in too hot climate

A

the fruit flavours become jammy & unattractive

47
Q

winemaking choices for PN

A
  • may be handled in a number of different ways when they reach the winery
  • some wm will choose to destem & crush
  • typically a period of pre-fermenataion maceration will take place to maximise colour & flavour extraction from the skins
  • other wm may decide to include a proportion of whole bunches in the ferment, a practice that is becoming increasingly popular
    –> generally enhances the red fruit & floral characters
  • whole bunches are gradually crushed by a series of punch down operation, and fermentation continues on the skins once the grapes have been broken up
  • it is common for PN fermentation temperatures to rise to above 30C
  • cooler ferments may be used for lighter, fresher styles but warm temperatures enable more colour, flavour & tannin to be extracted for longer-aged wines
  • post-fermentation maceration is not widely practised for PN
  • often matured in oak barrels
  • usual for premium wines to spend between 12 & 24 months in oak
  • PN’s delicate flavours mean that too much new oak can be overpowering, so many wm will use second or third-fill barrels & only a small proportion of new barrels
  • not usually blended with other grape varieties
  • the wm may blend different vy plots or wines that have undergone different treatments in the winery to increase complexity or improve consistency
  • the best wines can develop in bottle for many years, gaining flavours of forest floor & mushroom
47
Q

winemaking choices for PN

A
  • may be handled in a number of different ways when they reach the winery
  • some wm will choose to destem & crush
  • typically a period of pre-fermenataion maceration will take place to maximise colour & flavour extraction from the skins
  • other wm may decide to include a proportion of whole bunches in the ferment, a practice that is becoming increasingly popular
    –> generally enhances the red fruit & floral characters
  • whole bunches are gradually crushed by a series of punch down operation, and fermentation continues on the skins once the grapes have been broken up
  • it is common for PN fermentation temperatures to rise to above 30C
  • cooler ferments may be used for lighter, fresher styles but warm temperatures enable more colour, flavour & tannin to be extracted for longer-aged wines
  • post-fermentation maceration is not widely practised for PN
  • often matured in oak barrels
  • usual for premium wines to spend between 12 & 24 months in oak
  • PN’s delicate flavours mean that too much new oak can be overpowering, so many wm will use second or third-fill barrels & only a small proportion of new barrels
  • not usually blended with other grape varieties
  • the wm may blend different vy plots or wines that have undergone different treatments in the winery to increase complexity or improve consistency
  • the best wines can develop in bottle for many years, gaining flavours of forest floor & mushroom
48
Q

Syrah

A
  • small with thick, darkly coloured skins
  • will not ripen in very cool climates
  • can produce wines in a range of styles
49
Q

Depending on … & …, Syrah can range from … to …

A
  1. the climate in which the grapes are grown & the wm techniques to which it is subjected
  2. from medium-bodied with pepper & fresh black fruit aromas
  3. to smooth & full-bodied with intense, very ripe black fruit flavours & hints of liquorice
50
Q

why is the best examples of Syrah suitable long-term ageing?

A

Syrah’s intensity of fruit flavours, together with its deep colour & high tannins

51
Q
  1. why can wine styles vary in Northern Rhône depending on the vy site
  2. char. of wine from lesser sites
  3. 2 examples of better sites
  4. char. of wine from better sites
A
  1. the climate here is at the coolest limit for Syrah production
  2. lesser sites: quite light wines with simple black fruit & herbaceous flavours, & often slightly grippy tannins
  3. south-facing slopes, such as those found in Côte Rôtie & Hermitage
  4. fuller bodied wines with berry flavours & hints of pepper, often complemented by notes of meat & leather after a little ageing
52
Q

Syrah in Languedoc & Roussillon
- sv or blend
- short char.

A
  • blended with other black varieties such as Grenache, Mourvèdre, Carignan & Cinsault
  • the warmer climate here provides wines with riper flavours & tannins
53
Q

Shiraz in Australia

A
  • hot regions (Hunter & Barossa Valleys): soft earthy, spicy styles with concentrated black fruit aromas
  • cooler regions (Great Southern, Geelong, Heathcote): leaner, more peppery styles
54
Q

premium Syrah/Shiraz regions

A
  1. France: Northern Rhône, Languedoc & Roussillon
  2. Australia: Hunter Valley, Barossa Valley, Great Southern, Geelong, Heathcote
  3. Chile
  4. South Africa
  5. New Zealand: Hawke’s Bay
  6. USA: Washington State
55
Q

wm choices for premium Syrah/Shiraz

A
  • wm technique has an important impact on the style of Syrah/Shiraz that is made

Full-bodied, intensely ripe wines with high alcohol
- can be produced in warm & hot climates
- these wines have typically been subjected to vigorous cap management to extract maximum colour flavour & tannin from ripe or over-ripe grapes
- toasty flavours from a high proportion of new oak may complement the concentrated fruit flawours

More restrained style with lower alcohol
- wm in warm or hot climates can also choose to make this style
–> often starts with harvesting the grapes earlier, giving wines with lower alcohol
- tend to use gentler cap management techniques & may include a proportion of whole bunches in the fermentation
- a fine tannin structure may be achieved by an extended post-fermentation maceration to extract & smooth tannins
- a number of wm are swapping their 225-litre barriques for 300-500-litre barrels, and using older oak

56
Q

Grenache

A
  • late-ripening
  • needs warm or hot climates
  • high tolerance for drought conditions
  • sweet, thin-skinned grapes
  • high alcohol, low acidity , full-bodied with soft tannins & red fruit flavours
57
Q

Grenache in Spain

A
  • Garnacha
  • important blending partner in Priorat & Rioja
  • widely grown in Calatayud, Cariñena & Navarra
  • a number of regions also produce rosé wines from Garnacha

Priorat:
- blend with Carignan to produce deeply coloured wines with high levels of tannin, fresh black fruit & toasty oak

Rioja:
- mainly planted in Rioja Baja
- blend with Tempranillo
- contributes perfume, body & alcohol

58
Q

regions of premium Grenache/Garnacha

A
  1. Spain: Priorat, Rioja, Calatayud, Cariñena, Navarra
  2. France: Southern Rhône (CdP), Languedoc & Roussillon
  3. Australia: Barossa Valley, McLaren Vale
59
Q

Grenache in France
most important places & short char.

A
  1. Southern Rhône:
    –> GSM
    –> full bodied, richly textured with concentrated spicy red fruit
  2. Languedoc & Roussillon:
    –> often blended with Syrah, Mourvèdre, Carignan, Cinsault
    –> may vary in style depending on the blend of grapes & the vy climate
    –> most tend to have a spicy, perfumed character reminiscent of the local herbs
60
Q

Grenache in Barossa Valley & McLaren Vale

A
  • used to be produced in intensely concentrated, full-bodied styles with high levels of alcohol
  • now, they are made with more restraint
  • old bush vines yield low volumes of highly concentrated grapes, giving robust, ripe wines with intense flavours of red berries & peppery spice
61
Q

wm choices of premium Grenache/Garnacha

A
  • tends to be destemmed & crushed
  • pre-fermentation maceration is common, promoting the extraction of flavour & colour before alcohol levels rise in the fermentation
  • some producers choose to retain a proportion of whole bunches to enhance the ripe red fruit flavours of this grape
  • fermentation is usually conducted in open top fermenters, often made from ss or cement, though some producers may choose old oak
  • gentle cap management techniques, such as punching down, are used on premium wines to produce wines with more finesse
  • post-fermentation maceration may be carried out if the wm wants to enhance the tannic structure of the wine
  • usually Grenache will be drained off the skins at the end of fermentation
  • usually matured in large vessels such as foudres made from old oak, as the toasty notes from new oak can overwhelm Grenache’s fruit flavours
  • rarely made as a varietal wine & more usually blended with other varieties
  • in hot climates it can be jammy & high in alcohol & therefore grape varieties that are even more tolerant of heat, such as Carignan & Mourvèdre, can lend fresher fruit flavours as well as greater tannin & colour to the blend

WSET 3 (45 decks)

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