C8 - White And Sweet Winemaking Flashcards
1
Q
What considerations need to be made when making white wine?
A
Skin contact Clarity of the juice Fermentation temperature and vessel Post-fermentation and maturation options Blending Clarification and stabilisation
2
Q
During white winemaking, what is the principal reason the juice spends little time in contact with the skins?
A
To reduce the risk of oxidation
3
Q
What happens in whit winemaking once the grapes arrive at the winery and are sorted?
A
The grapes are crushed
Free run juice is separated off
Remaining grape mass is sent to the press
4
Q
Why might a white winemaker choose to use whole bunches of uncrushed grapes in the press?
A
To further limit the contact between skins and juice
The process is gentle
It reduces the risk of oxidation
5
Q
What kind of wine is created by using whole bunches?
A
It can lead to wines with more purity and delicacy
6
Q
Why might a white winemaker choose to keep juice in contact with skins for a short time? Explain how this is done…
A
To increase flavour intensity and texture in certain aromatic varieties
It happens at a sufficiently cool temperature to inhibit fermentation
It happens for only a few hours
7
Q
Why will a winemaker want to clarify the pressed juice after pressing?
A
Untreated, the juice contains fragments of cells from the skin and pulp. These can result in unpleasant aromas forming and fermentation can stop prematurely
8
Q
How are the post-pressing particles removed from juice prior to fermentation?
A
Using the same techniques as employed for pre-bottling fining (settling, centrifugation, fining and filtration)
9
Q
Why may a winemaker want to keep some of the particles left after pressing?
A
It’s thought that it makes the completed wine less susceptible to oxidation
It adds complexity and a richer texture
10
Q
Which kinds of wines are rarely fermented with particles still present? Why?
A
Wines that are intended to show pure varietal character
Because of the risk of off-flavours forming
11
Q
What is the optimum temperature range for fermenting white wine?
A
12 - 22C
12
Q
What is the result on the wine of fermenting at too low a temperature?
A
It creates pear-drop aromas
It fails to capture varietal fruit aromas
13
Q
What is the benefit of fermenting white wines at higher temperatures?
A
It encourages more complex, non-fruit aromas to develop
14
Q
What is the risk when fermenting white wine at higher temperatures?
A
Varietal fruit characteristics can be lost
15
Q
What is the benefit of fermenting white wines in stainless steel?
A
Temperature can usually be easily controlled
16
Q
Can white wine be fermented at optimum temperatures in barrels? Explain
A
Yes
They are usually small and housed in cool cellars, meaning that they dissipate their heat easily
17
Q
What sort of fermentation temperature does white wine normally run at when using barrels?
A
The higher end of the scale
18
Q
What are the three main decision a white winemaker may be faced with directly after fermentation?
A
Whether to mature in oak, or store in inert vessels, with or without oaks staves/chips
Whether to use fine lees for texture and flavour
Whether to allow or block MLF
19
Q
What are the three main reasons why a white winemaker may blend their wine?
A
Improve consistency
Enhance the balance
Create a certain style
20
Q
What may be the blending focus of a white winemaker whose wines are based on primary fruit flavours?
A
To ensure consistency
21
Q
What is likely to be the blending focus of a white winemaker who works chiefly with non-aromatic varieties?
A
To enhance complexity
22
Q
How may a white winemaker practically achieve complexity through blending?
A
By using varying amounts of lees contact, MLF and oak treatment on different batches of wine and blending them for complexity
23
Q
How will clarity and stability be achieved in most white wines?
A
By undergoing fining and/or filtration
24
Q
Why is clarity more important in white wine than red?
A
Their relative paleness makes haze or sediment more apparent
25
For which white wines is sterile filtration most important? Why?
Those with residual sugar
| They are more at risk of microbiological infection
26
From the consumer's point of view, what are the advantages of high-volume, inexpensive white wines?
Excellent value
Easy drinking
From a trusted source
Reasonable price
27
Describe the labelling of high-volume, inexpensive white wines
Some are made from a single variety and state the name of the variety on the label
28
Why are high-volume, inexpensive whites most likely to be blends?
It can be easier to create high volumes this way
29
How are inexpensive white blends usually labelled?
E.g. 'Dry White' or 'Fruity White'
30
What kinds of grapes are usually made into high-volume, inexpensive wines?
Neutral varieties, such as Chardonnay or Pinot Grigio
31
Describe why varieties such as Pinot Grigio and Chardonnay are often used for high-volume, inexpensive whites
Their restrained varietal character means their wines appeal to a wide range of consumers
They are both easy to ripen, especially in warm climates
32
What is the one potential winemaking problem for white winemakers producing high-volume, inexpensive wines in hotter countries?
In the hotter regions, the grapes which are grown can have insufficient acidity, so these needs to be corrected by the winemaker
33
Describe the styles of bulk, inexpensive Chardonnay
Unoaked, with pure fruity flavours of melon and peach
Oaked, showing vanilla and toast
Both styles may contain some residual sugar
34
Describe the style of bulk, inexpensive Pinot Grigio
Unoaked with light pear-drop aromas/flavours
Light body
Medium acidity
35
Which other grape variety is sometimes used to make high-volume, inexpensive whites?
Sauvignon Blanc
36
Which bulk, inexpensive variety is rarely used at the lowest price points?
Sauvignon Blanc
37
Why (other than demand) is Sauvignon Blanc a good choice for the high-volume, inexpensive white wines?
It's vigorous, leading to high yields
38
What's the danger of using Sauvignon Blanc in inexpensive whites?
It can be dominated by herbaceous flavours when underripe
39
Why is careful handling at the winery important during the production of high-volume, inexpensive whites?
They are based on primary fruit flavours, which can be lost if oxidised
40
Explain how inexpensive white wines are protected from oxidation
SO2 levels are monitored throughout
| Wines are handled protectively
41
What happens to white grapes at the winery when used for inexpensive, high-volume wines?
They're destemmed, crushed and pressed
42
Name one of the most important adjustments made to high-volume, inexpensive white wines
Acidification
43
Which bulk white grape variety is usually in most need of acidification when acid levels are too low? Why?
Chardonnay
| It can be particularly flat and flabby
44
How will bulk wines be treated before fermentation?
They will be clarified to ensure fruity flavours are retained
45
Why may centrifugation or filtration be favoured above gravity when clarifying bulk wines?
Using gravity may be too slow, tying up valuable tank space for too long
46
Which tanks are chosen for high-volume, inexpensive whites? Describe the fermentation
Stainless steel
Fermentation will be kept at low temperatures to retain primary fruit characteristics
Commercial yeasts are used for a quick, reliable fermentation
47
How may a bulk winemaker want to retain acidity and primary fruit aromas after fermentation?
By preventing MLF; chilling the wine and adding SO2
| Racking the wine off immediately after fermentation and storing temporarily in another inert vessel
48
Which high-volume, inexpensive wines may undergo MLF? Why?
Chardonnays
| To create a soft, buttery style
49
How is a toasty flavour achieved in high-volume, inexpensive wines? Explain the answer
By using oak chips or staves in a stainless steel vessel
| Because barrel ageing is time-consuming and expensive
50
How are sweetness levels precisely controlled in high-volume, inexpensive whites?
By adding under melted grape juice or RCGM after fermentation
51
What is the appearance expectation of bulk wine consumers? How is this achieved?
That they are clear, bright and without sediment
| They are stabilised, fined and sterile-filtered
52
How will bulk white wines be treated prior to bottling?
With SO2
53
What is the main focus of the premium white winemaker?
To make high-quality wine, often at the expense of volume
54
The best winemakers will adapt the techniques according to...
Vintage conditions
Vineyard plot
Style of wine they want to make
55
What are aromatic grape varieties?
Wines made from these varieties have pronounced aromas and flavours
56
List five aromatic white grape varieties
```
Sauvignon Blanc
Riesling
Muscat
Torrontés
Gewurztraminer
```
57
What is the role of a winemaker using aromatic grape varieties?
To retain and enhance the primary fruit character and aromatic potential of these grapes in the final wine
58
Describe the key characteristics of the Sauvignon Blanc grape
Highly aromatic
Early ripening
High acidity
59
What kind of climate is Sauvignon Blanc best suited to? Why?
Cool climates
| The temperatures help to retain the grape's refreshing characteristics
60
What are Sauvignon Blanc's most famous areas of production?
Loire Valley
| Marlborough
61
Describe wines of Sancerre and Pouilly Fumé
Show elegance and restraint
| Aromas/flavours of green apple and asparagus with a hint of wet pebbles
62
What result do the long hours of intense sunlight have on Marlborough Sauvignon?
They create very vibrant flavours
63
Describe the flavours of Marlborough Sauvignon Blanc
Powerful aromas of gooseberry, elderflower, grapefruit and passion fruit
Some may have herbaceous notes
64
Give examples of other countries producing fresh, fruity Sauvignon Blanc
South Africa
| Chile
65
Where is Sauvignon Blanc vinified to be less aromatic but fuller bodied? How is this achieved?
Margaret River, Australia
| By blending it with Semillon
66
When is Sauvignon Blanc best drunk? Why?
Young
| Their intense fruity flavours will still be fresh
67
Where is Sauvignon Blanc made using methods more associated with non-aromatic varieties?
Pessac-Léognan
California
New Zealand
68
How is Sauvignon vinified in Pessac-Léognan? What effect does this have?
It is fermented and matured in at least a proportion of new oak as well as being blended with Sémillon
It gives a rounder body and spicy, toasty notes
Sémillon further adds to the body and richness of the wine
69
What are the key characteristics of the Riesling grape?
Buds late
| Tolerant of cold winters mid to late-ripening Can accumulate sugar without losing acidity
70
What flavours can Riesling produce in cooler climates?
Green fruit flavours and floral notes
71
What flavours does Riesling produce in warmer climates?
Richer flavours
Predominantly citrus and stone fruit
Less delicacy
72
Why is Riesling ideal for making sweet wines?
Because of its ability build sugar levels, but retain its acidity
73
Name a variety often used for botrytised dessert wines
Riesling
74
Which grape is renowned for its ability to mature for sometimes decades in bottle and still retain its freshness?
Riesling
75
Describe mature Rieslings
Flavours of honey and toast
High acidity
Sometimes petrol-like aromas
76
How are Germany's sweetest Rieslings made?
Using botrytised grapes
77
How are premium wines made in any country when there is a level of sweetness?
The sweetness is always balanced with acidity, so that they are as refreshing as they are concentrated
78
Name other top producers of Riesling in Europe
Alsace
| Austria
79
Describe the Rieslings of Austria
Full range of sweetness levels
| Either very sweet or very dry
80
Describe the Rieslings of Alsace
Mainly specialises in dry Rieslings
| Late harvest and botrytised Rieslings are made when conditions permit
81
Name Australia's top Riesling producing areas
Clare Valley
| Eden Valley
82
Describe the wines of Clare and Eden Valley
Often bone dry
Refreshing, high acidity
Aromas of lime
83
List three Riesling producing regions in the new world other than Australia
Washington State
Finger Lakes AVA, New York State
New Zealand
84
What is the style of Riesling in New Zealand and Finger Lakes?
Fruity and off-dry
85
List the six ways in which a wine can be made sweet
```
Stopping the fermentation
Adding a sweetening component
Noble rot
Drying grapes on the vine
Drying grapes after picking
Freezing grapes on the vine
```
86
What is the traditional way of stopping fermentation when sugar is still present? How does it work?
Fortification - adding grape spirit
| It kills the yeast
87
What is the difficulty created by stopping fermentation by fortification?
It radically alters the structural balance of the wine
88
Other than fortification, how else may fermentation be stopped?
By adding a high dose of SO2
| By chilling the wine as it ferments
89
What must a winemaker do as soon as they have stopped fermentation?
Filter out any remaining yeast
90
What must a winemaker ensure after filtering out yeast when stopping fermentation?
That the wine does not come into contact with any further yeast, or fermentation may resume
91
List some wines where sweetness is achieved by stopping fermentation
German Kabinett and Spätlese
| Sweet sparkling wines such as Asti
92
Other than sweetness, what is the consequence on the wine of halting fermentation?
Low alcohol levels
93
What is the German name for unfermented grape juice when it is used to sweeten a wine?
Süssreserve
94
How is unfermented grape juice created?
By filtering it before fermentation
| By adding SO2
95
Name an area where it is popular to add a sweetening component to a wine
Germany
96
What may be used other than Süssreserve to sweeten a wine?
RCGM
97
What kind of wine is often sweetened with RCGM?
High volume, inexpensive wines
98
What are the added bonuses of concentrating grape sugars as a means of achieving sweeter wines?
It also concentrates acids and flavours
99
Name wines which use Botrytis in their production
Sauternes
Tokaji
Beerenauslesen
Trockenbeerenauslesen
100
What causes botrytis?
The fungus Botrytis Cinerea
101
Other than noble rot, what else can Botrytis cause?
Grey rot
102
What conditions are necessary for noble rot to form as opposed to grey rot?
The grapes must be fully ripe first
| They must be grown in a region that provides humid, misty mornings, followed by sunny dry afternoons
103
Why are damp conditions vital in the mornings for noble rot?
They allow the rot to develop
104
Why are dry sunny conditions in the afternoon important for noble rot in the afternoon?
After the fungus has punctured the grapes' skins with microscopic filaments, the warm sunny conditions slow the development of the rot and cause water to evaporate through the puncture holes
105
List the effects of noble rot
It concentrates acids, flavours and sugars
| It generates its own unique flavours
106
What are the typical 'botrytised flavours'?
Honey
Apricot
Citrus zest
Dried fruit
107
Why may several hand-pickings be needed to select the best botrytised grapes?
Because the spread of the fungus is never uniform
108
What is the disadvantage of harvesting botrytised grapes?
The expense of hiring a workforce to pick them (in several sweeps)
109
Name an area where the onset of botrytis is not annually reliable
Sauternes
110
What is the result if conditions are too damp for noble rot?
Grey rot may be caused, splitting the berries and encouraging infection
111
Give another name for drying grapes on the vine
Passerillage
112
What happens to cause Passerillage?
After the grapes have fully ripened, they begin to dry and turn to grapes on the vine, increasing sugar concentration in the juice
113
What is needed to ensure Passerillage?
The conditions must be dry and warm (or grey rot may develop)
114
What characteristics do wines have which have been vinified using Passerillage?
They have an over-ripe fruit character (dried fruit, tropical fruits)
A richly textured mouthfeel
115
How are wines labelled which have been made by drying the grapes on the vine?
Late harvest
116
What is needed when drying grapes after picking?
Dry and warm conditions
| Removal of rotten grapes (or rot will spread)
117
Where is post-picking drying practiced as a method of concentrating sugars? What is it called there?
Italy
| Passito
118
Give an example of a Passito wine
Recioto della Valpolicella DOCG
119
What kind of quality do Passito wines have?
Raisiny
120
How are frozen grapes achieved for wine?
By leaving healthy grapes hanging on the vines into the winter months
The grape-pulp turns to ice when temperatures are freezing
121
How are frozen grapes vinified?
When pressed, the ice remains in the press
| Sugar concentration in the resulting juice is increased
122
List two areas where frozen grapes are used for wine and the respective regional names for the resulting wines
Germany - Eiswein
| Canada - Icewine
123
Describe the characteristics of icewines
Very pure varietal character
124
How may Icewine be made other than the traditional method?
By freezing the grapes at the winery
125
Why does fermentation naturally stop quite early when wines are made using sugar concentration methods?
Because yeast struggle to survive in very sugary environments
126
Why must aromatic grapes be handled carefully?
To retain the fruit and floral aromas of the freshly picked grapes
127
What must be monitored throughout the process of making an aromatic white wine?
SO2 levels
128
In what form will aromatic white grapes be when loaded into the press?
As crushed fruit or whole bunches
129
When will aromatic grapes be loaded into the press?
Either immediately or after a little skin contact
130
Describe aromatic white wine juice just prior to fermentation
It must be relatively clean to ensure there is nothing in the juice that could mask the fruit flavours
131
How will the juice of an aromatic grape be clarified before fermentation?
Gently e.g. settling
132
What kinds of vessels are normally used for the fermentation of aromatic varieties? Why?
Inert vessels
| There will be minimal extraction of flavour from the vessel
133
What kind of vessel is sometimes used in Alsace for Riesling? Why?
Large old oak vessels (foudres)
| To allow a small amount of oxidation, for addition of texture complexity without unwanted oak aromas
134
What are the benefits of a cool fermentation on aromatic grapes?
Slow, steady fermentation
| Formation of primary fruit aromas and flavours
135
How will premium quality, sweet wines generally be fermented?
By halting fermentation with cooling or SO2
136
How is fermentation generally stopped for the sweetest Rieslings made from botrytised grapes?
Fermentation stops naturally
137
List two reasons why MLF is avoided in Rieslings and Sauvignons
Acidity is desirable in these wines
| The buttery aromas can overpower the wines' fruit aromas
138
Which post-fermentation process may Riesling undergo? Why?
Lees stirring/contact
| To add texture and flavours
139
How long may Riesling be kept in oak for in Alsace and Germany?
Up to a year
140
Describe the 'second' style of Sauvignon Blanc. How is it created?
```
Creamy and spicy
Barrel fermented
Ambient yeasts (for complexity)
Matured on Lees for several months
Undergo MLF
New oak for a portion of time
```
141
Why are less aromatic grapes generally a good thing for winemakers?
They are able to have a bigger influence on the flavour of the wines
142
What is the key aim when vinifying non-aromatic grapes?
To enhance the base material provided by the grapes
143
How may the 'base material' of less aromatic grapes be enhanced when vinifying them?
By doing very little and keeping the grape flavours in relatively pure form
By using a range of techniques to add more complexity and texture
144
Name a common wine grape which is particularly prone to spring frost. Why is it?
Chardonnay
| It buds early
145
Name a white grape which can ripen easily in a wide variety of climates
Chardonnay
146
Describe flavours of Chardonnay in different climates
Cool: green fruit and citrus
Moderate: white peach and melon (fleshy fruits)
Warm/hot: banana and pineapple (tropical fruits)
147
Why is the timing of Chardonnay harvest so important in a hot climate?
It can lose acidity quickly in these climates
148
What post-fermentation procedures do most Chardonnays go through in Burgundy?
MLF
| Lees ageing
149
What aromas can form in the best Burgundian Chardonnays?
Nuts and/or mushrooms
150
What is the emerging trend in vinification of Chardonnay?
Away from heavy oaking
151
List some regions which have built a reputation for Chardonnay wines
California: Russian River Valley, Los Carneros
Australia: Adelaide Hills, Geelong, Mornington Peninsula
New Zealand: Gisborne, Marlborough
Chile: Casablanca Valley
152
What are the key viticultural characteristics of Pinot Gris?
Early budding
Early ripening
Can accumulate high sugar levels, but lose much acidity
153
Describe Alsatian Pinot Gris
```
Dry/off-dry
Oily texture
Ripe tropical fruit flavours
Hint of ginger and honey
Medium acidity
Deep coloured grapes/golden wines
```
154
Name a region other than Alsace which labels its wines as Pinot Gris (as opposed to Grigio)
New Zealand
155
How does New Zealand Pinot Gris differ from those of Alsace?
More pure fruit flavours
| Slightly more residual sugar
156
Name areas other than Alsace and New Zealand which make Pinot Gris in a rich and usually dry style
Tasmania
Australia
Oregon
USA
157
Name areas of Italy which make high-quality Pinot Grigio in a dry style
Alto Adige
Trentino
Friuli-Venezia Giulia
158
What is the difference between Italy's premium Pinot Grigios and the cheaper, high-volume versions made in the plains of Veneto?
More depth of flavour from the premium regions
159
Other than climate and viticulture, what else can influence the style of Pinot Grigio in Italy?
The choice of clone
160
Describe the PG clones used in the northerly alpine regions of Italy
Same clones as typically found in Germany and France
Small berries
Greater flavour concentration
161
Describe the clone of Pinot Grigio used in the plains of the Veneto for high-volume, inexpensive wines
Pale skin
Large, fleshy pulp
Neutral wines (especially with high yields and early harvesting)
162
What is the most common first step when vinifying Chardonnay?
Using whole bunches in the press
