Bordeaux White Wine Making Flashcards
1
Q
What are the 2 options for white grapes after picking?
A
1) Pressed directly on arrival = more freshness
2) Left on skins for 24 hours before being pressed = more phenolic complexity
2
Q
What temp are early drinking wines fermented at?
in what vessel?
A
Cool 12-16℃
S/S tanks
3
Q
What might mid-priced wines undergo?
A
left on fine lees for 6-12 months = more weight and complexity
4
Q
Higher quality white wines are fermented and aged in what?
A
Barriques, with varying portion of new oak
5
Q
MLF?
A
Often blocked to retain freshness and acidity
6
Q
how can the wines be enriched further?
A
Bâttonage - lees stirring
7
Q
What did André Lurton and Denis Dubourdieu help with?
A
An increase on focus of Sav Blanc skin contact for extraction of aromatics and reduction in proportion of new oak.
