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2019-06-03 WSET3 EXAM > C8 - White And Sweet Winemaking /checked > Flashcards

C8 - White And Sweet Winemaking /checked Flashcards

1
Q

What considerations need to be made when making white wine? (6)

A
  1. Skin contact
  2. Clarity of the juice
  3. Fermentation temperature and vessel
  4. Post-fermentation and maturation options
  5. Blending
  6. Clarification and stabilisation
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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

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3
Q

What happens in white winemaking once the grapes arrive at the winery and are sorted? (3)

A
  1. The grapes are crushed
  2. Free run juice is separated off
  3. Remaining grape mass is sent to the press
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4
Q

Why might a white winemaker choose to use whole bunches of uncrushed grapes in the press? (3)

A
  1. To further limit the contact between skins and juice
  2. The process is gentle
  3. It reduces the risk of oxidation
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5
Q

What kind of wine is created by using whole bunches?

A

It can lead to wines with more purity and delicacy

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6
Q

Why might a white winemaker choose to keep juice in contact with skins for a short time?

Mention 2 side conditions.

A

To increase flavour intensity and texture in certain aromatic varieties

A. It happens at a sufficiently COOL TEMPERATURE to inhibit fermentation
B. BRIEFLY: It happens for only a few hours

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7
Q

Why will a winemaker want to clarify the pressed juice after before fermentation begins?

A

Untreated, the juice contains fragments of cells from the skin and pulp.

These can result in unpleasant aromas forming and premature cessation of fermentation.

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8
Q

How are the post-pressing particles removed from juice prior to fermentation? (4)

A
  1. Settling
  2. Centrifugation
  3. Fining
  4. Filtration

Same techniques as employed for pre-bottling fining

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9
Q

Why may a winemaker want to keep some of the particles left after pressing? (2)

A
  1. It’s thought that it makes the completed wine less susceptible to oxidation
  2. It adds complexity and a richer texture
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10
Q

Which kind 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

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11
Q

What is the optimum temperature range for fermenting white wine?

A

12 - 22C

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12
Q

What is the result on the wine of fermenting at too low a temperature? (2)

A
  1. It creates pear-drop aromas

2. It fails to capture varietal fruit aromas

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13
Q

What is the benefit of fermenting white wines at higher temperatures?

A

It encourages more complex, non-fruit aromas to develop

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14
Q

What is the risk when fermenting white wine at higher temperatures?

A

Varietal fruit characteristics can be lost

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15
Q

What is the benefit of fermenting white wines in stainless steel?

A

Temperature can usually be easily controlled

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16
Q

Can white wine be fermented (at low temperatures) in barrels? Explain

A

Yes

They are usually small and housed in cool cellars, meaning that they dissipate their heat easily

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17
Q

What sort of fermentation temperature does white wine normally run at when using barrels?

A

The higher end of the scale

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18
Q

What are the three main decision a white winemaker may be faced with directly after fermentation?

A

OAK, LEES, MLF

  1. Whether to mature in oak, or store in inert vessels, with or without oaks staves/chips
  2. Whether to use fine lees for texture and flavour
  3. Whether to allow or block MLF
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19
Q

What are the three main reasons why a white winemaker may blend their wine?

A

CONSISTENCY, BALANCE, STYLE

Improve consistency
Enhance the balance
Create a certain style

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20
Q

What may be the blending focus of a white winemaker whose wines are based on primary fruit flavours?

A

To ensure consistency

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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

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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

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23
Q

How will clarity and stability be achieved in most white wines? (2)

A
  1. FINING
  2. FILTRATION

By undergoing fining and/or filtration

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24
Q

Why is clarity more important in white wine than red?

A

Their relative paleness makes haze or sediment more apparent

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25
Q

For which white wines is sterile filtration most important? Why?

A

Those with residual sugar

They are more at risk of microbiological infection

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26
Q

From the consumer’s point of view, what are the advantages of high-volume, inexpensive white wines? (4)

A
  1. Excellent value
  2. Easy drinking
  3. From a trusted source
  4. Reasonable price
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27
Q

Why are high-volume, inexpensive whites most likely to be blends?

A

It can be easier to create high volumes this way

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28
Q

Name 2 varieties that are classic examples of grapes that are made into high-volume, inexpensive wines?

A

Neutral varieties, such as Chardonnay or Pinot Grigio

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29
Q

Describe why varieties such as Pinot Grigio and Chardonnay are often used for high-volume, inexpensive whites

A

Their restrained varietal character means their wines appeal to a wide range of consumers
They are both easy to ripen, especially in warm climates

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30
Q

What is the one potential winemaking problem for white winemakers producing high-volume, inexpensive wines in hotter countries?

A

In the hotter regions, the grapes which are grown can have insufficient acidity, so these needs to be corrected by the winemaker

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31
Q

Describe the 2 styles of bulk, inexpensive Chardonnay

primary and secondary flavours

A
  1. Unoaked, with pure fruity flavours of melon and peach
  2. Oaked, showing vanilla and toast

Both styles may contain some residual sugar

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32
Q

Describe the style of bulk, inexpensive Pinot Grigio

primary and secondary flavours

A

Unoaked with light pear-drop aromas/flavours

Light body, Medium acidity

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33
Q

Why (other than demand) is Sauvignon Blanc a good choice for the high-volume, inexpensive white wines?

A

It’s vigorous, leading to high yields

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34
Q

What’s the danger of using Sauvignon Blanc in inexpensive whites?

A

It can be dominated by herbaceous flavours when underripe

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35
Q

Why is careful handling at the winery important during the production of high-volume, inexpensive whites?

A

They are based on primary fruit flavours, which can be lost if oxidised

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36
Q

Explain how inexpensive white wines are protected from oxidation (2)

A
  1. SO2 levels are monitored throughout

2. Wines are handled protectively

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37
Q

What happens to white grapes at the winery when used for inexpensive, high-volume wines?

A

They’re destemmed, crushed and pressed

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38
Q

Name one of the most important adjustments made to high-volume, inexpensive white wines

A

Acidification

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39
Q

Which bulk white grape variety is usually in most need of acidification when acid levels are too low?

Why?

A

Chardonnay

It can be particularly flat and flabby

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40
Q

How will bulk wines be treated before fermentation?

A

They will be HIGHLY CLARIFIED to ensure fruity flavours are retained

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41
Q

Why may centrifugation or filtration be favoured above gravity when clarifying bulk wines?

A

SPEED

Using gravity may be too slow, tying up valuable tank space for too long

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42
Q

Which tanks are chosen for high-volume, inexpensive whites?

Describe the fermentation

A

Stainless steel

Fermentation will be kept at low temperatures to retain primary fruit characteristics
Commercial yeasts are used for a quick, reliable fermentation

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43
Q

How may a bulk winemaker want to retain acidity and primary fruit aromas after fermentation? (4)

A
  1. Preventing MLF (Chilling the wine, Adding SO2 )

2. The wine will be RACKED OFF ITS LEES immediately after fermentation and storing temporarily in another inert vessel

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44
Q

Which high-volume, inexpensive wines may undergo MLF?

Why?

A

Chardonnays

To create a soft, buttery style

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45
Q

How is a toasty flavour achieved in high-volume, inexpensive wines? Explain the answer

A

By using oak chips or staves in a stainless steel vessel

Because barrel ageing is time-consuming and expensive

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46
Q

How are sweetness levels precisely controlled in high-volume, inexpensive whites?

A

By adding unfermented grape juice or RCGM after fermentation

Rectified Concentrated Grape Must

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47
Q

What is the appearance expectation of bulk wine consumers? How is this achieved?

A

That they are clear, bright and without sediment

They are stabilised, fined and sterile-filtered

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48
Q

How will bulk white wines be treated prior to bottling to minimise oxidation?

A

With SO2

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49
Q

What is the main focus of the premium white winemaker?

A

To make high-quality wine, often at the expense of volume.

Grape grower’s goal:
MAXIMISE THE PRODUCTION OF FRUIT (WINE) AT THE DESIRED QUALITY LEVEL AS ECONOMICALLY POSSIBLE

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50
Q

(The best) winemakers will adapt all techniques according to what 3 variables?

A
  1. Vintage conditions
  2. Vineyard plot
  3. Style of wine they want to make
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51
Q

What are aromatic grape varieties?

A

Wines made from these varieties have PRONOUNCED AROMAS AND FLAVOURS

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52
Q

List 5 aromatic white grape varieties

A
  1. Sauvignon Blanc
  2. Riesling
  3. Muscat
  4. Torrontés
  5. Gewurztraminer
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53
Q

What is the role of a winemaker using aromatic grape varieties?

A

To retain and enhance the primary FRUIT CHARACTER and aromatic potential of these grapes in the final wine

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54
Q

Describe the key characteristics of the Sauvignon Blanc grape (3)

aromatics, ripening, acidity

A
  1. Highly aromatic
  2. Early ripening
  3. High acidity
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55
Q

What kind of climate is Sauvignon Blanc best suited to? Why?

A

Cool climates

The temperatures help to retain the grape’s refreshing characteristics

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56
Q

What are Sauvignon Blanc’s 2 most famous areas of production?

A
  1. Loire Valley

2. Marlborough

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57
Q

Describe wines of Sancerre and Pouilly Fumé

= flavours

A

Aromas/flavours of green apple and asparagus with a hint of wet pebbles

(Show elegance and restraint)

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58
Q

What result do the long hours of intense sunlight have on Marlborough Sauvignon?

A

They create very vibrant flavours

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59
Q

Describe the flavours of Marlborough Sauvignon Blanc

= flavours

A

Powerful aromas of gooseberry, elderflower, grapefruit and passion fruit

Some may have herbaceous notes

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60
Q

Give 2 examples of other countries producing fresh, fruity Sauvignon Blanc

A
  1. South Africa

2. Chile

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61
Q

Give and example of a region where Sauvignon Blanc is used to create a less aromatic but fuller bodied wine?

How is this achieved?

A

Margaret River, Australia

By blending it with SEMILLON

62
Q

When is Sauvignon Blanc best drunk?

Why?

A

Young

Their intense fruity flavours will still be fresh

63
Q

Where is Sauvignon Blanc made using methods more associated with non-aromatic varieties? (3)

A
  1. Pessac-Léognan
  2. California
  3. New Zealand
64
Q

How is Sauvignon vinified in Pessac-Léognan?

What effect does this have?

A

It is fermented and matured in at least a proportion of new OAK as well as being blended with SEMILLON

It gives a rounder body and spicy, toasty notes
Sémillon further adds to the body and richness of the wine

65
Q

What are the key characteristics of the Riesling grape? (4)

budburst, ripening, temperature sensitivity, acidity

A
  1. Buds late
  2. Mid to late-ripening
  3. Tolerant of cold winters
  4. Left on the vine, it can accumulate sugar without losing acidity
66
Q

What flavours can Riesling produce in cooler climates?

A

Green fruit flavours and floral notes

67
Q

What flavours does Riesling produce in warmer climates?

A

Predominantly citrus and stone fruit

Richer flavours, Less delicacy

68
Q

Why is Riesling ideal for making sweet wines?

A

Because of its ability build sugar levels, but retain its acidity

69
Q

Name a variety often used for botrytised dessert wines

A

Riesling

70
Q

Which grape is renowned for its ability to mature for sometimes decades in bottle and still retain its freshness?

A

Riesling

71
Q

Describe mature Rieslings (3)

flavour, acidity, aroma

A

Flavours of honey and toast
High acidity
Sometimes petrol-like aromas

72
Q

How are Germany’s sweetest Rieslings made?

A

Using botrytised grapes

73
Q

In what way are premium sweet wines always balanced?

A

The sweetness is always balanced with acidity, so that they are as refreshing as they are concentrated

74
Q

Name 3 top Riesling producing regions in Europe

A
  1. Germany
  2. Alsace
  3. Austria
75
Q

Describe the Rieslings of Austria

A

Mostly either very sweet or very dry

but full range exists

76
Q

Describe the Rieslings of Alsace

A

Mainly specialises in dry Rieslings

Late harvest and botrytised Rieslings are made when conditions permit

77
Q

Name Australia’s 2 top Riesling producing areas

A

Clare Valley

Eden Valley

78
Q

Describe the wines of Clare and Eden Valley

sweetness, acidity, aroma

A

Often bone dry
Refreshing, high acidity
Aromas of lime

79
Q

List 3 Riesling producing regions in the new world other than Australia

A
  1. Washington State
  2. Finger Lakes AVA, New York State
  3. New Zealand
80
Q

What is the style of Riesling in New Zealand and Finger Lakes?

fruit, sweetness

A

Fruity and off-dry

81
Q

List the 6 ways in which a wine can be made sweet

A
  1. Stopping the fermentation
  2. Adding a sweetening component
  3. Using grapes with Noble rot
  4. Drying grapes on the vine
  5. Drying grapes after picking
  6. Freezing grapes on the vine
82
Q

What is the traditional way of stopping fermentation when sugar is still present?

How does it work?

A

Fortification - adding grape spirit

It kills the yeast

83
Q

What is the difficulty created by stopping fermentation by fortification?

A

It radically alters the structural balance of the wine

84
Q

Other than fortification, how else may fermentation be stopped? (2)

A
  1. By adding a high dose of SO2

2. By chilling the wine as it ferments (And filter out yeast)

85
Q

What must a winemaker ensure after filtering out yeast when stopping fermentation?

A

That the wine does not come into contact with any further yeast, or fermentation may resume

86
Q

List some wines where sweetness is achieved by stopping fermentation (2)

A

High-end German Kabinett and Spätlese

Sweet sparkling wines such as Asti

87
Q

Other than sweetness, what is the consequence on the wine of halting fermentation?

A

Low alcohol levels

88
Q

What is the German name for unfermented grape juice when it is used to sweeten a wine?

A

Süssreserve

89
Q

How is unfermented grape juice created? (2)

A
  1. By filtering it before fermentation

2. By adding SO2

90
Q

Name the country where adding a sweetening component to a wine is used to create a medium-sweet wine is particularly used.

A

Germany

91
Q

What may be used other than Süssreserve to sweeten a wine?

A

RCGM

rectified concentrated grape must

92
Q

What kind of wine is often sweetened with RCGM?

A

High volume, inexpensive wines

93
Q

Name 4 wines which use Botrytis in their production

A
  1. Sauternes
  2. Tokaji
  3. Beerenauslesen (BA)
  4. Trockenbeerenauslesen (TBA)
94
Q

What causes botrytis?

A

The fungus Botrytis Cinerea

95
Q

Other than Noble Rot, what else can Botrytis cause?

A

Grey rot

96
Q

What conditions are necessary for noble rot to form as opposed to grey rot?

grape condition, weather condition

A
  1. The grapes must be fully ripe first

2. They must be grown in a region that provides humid, misty mornings, followed by sunny dry afternoons

97
Q

Why are damp conditions vital in the mornings for noble rot?

A

They allow the rot to develop

98
Q

Why are dry sunny conditions in the afternoon important for noble rot in the afternoon?

A

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

99
Q

List the effects of noble rot (2)

A
  1. It concentrates acids, flavours and sugars

2. It generates its own unique flavours

100
Q

What are the typical ‘botrytised flavours’? (4)

A
  1. Honey
  2. Apricot
  3. Citrus zest
  4. Dried fruit
101
Q

Why may several hand-pickings be needed to select the best botrytised grapes?

A

Because the spread of the fungus is never uniform

102
Q

Name an area where the onset of botrytis is not annually reliable

A

Sauternes

103
Q

What is the result if conditions are too damp for noble rot?

A

Grey rot may be caused, splitting the berries and encouraging infection

104
Q

Give another name for drying grapes on the vine

A

PASSERILLAGE

105
Q

What happens to cause Passerillage?

A

After the grapes have fully ripened, they begin to dry and turn to RAISINS on the vine, increasing sugar concentration in the juice

106
Q

What is needed to ensure Passerillage?

A

The conditions must be dry and warm (or grey rot may develop)

107
Q

What characteristics do wines have which have been vinified using Passerillage? (2)

flavour, body

A
  1. They have an over-ripe fruit character (dried fruit, tropical fruits)
  2. A richly textured mouthfeel
108
Q

How are wines labelled which have been made by drying the grapes on the vine?

A

Late Harvest

109
Q

What is needed when drying grapes after picking (2)?

A
  1. Dry and warm conditions

2. Removal of rotten grapes (or rot will spread)

110
Q

Name a region where post-picking drying is practiced frequently as a method of concentrating sugars.

What is it called there?

A

Italy

Passito

111
Q

Give an example of a Passito wine

A

Recioto della Valpolicella DOCG

112
Q

What kind of quality do Passito wines have?

A

Raisiny

113
Q

How are frozen grapes achieved for wine?

A

By leaving healthy grapes hanging on the vines into the winter months
The grape-pulp turns to ice when temperatures are freezing

114
Q

How are frozen grapes vinified?

A

When pressed, the ice remains in the press

Sugar concentration in the resulting juice is increased

115
Q

List 2 areas where frozen grapes are used for wine and the respective regional names for the resulting wines

A
  1. Germany - Eiswein

2. Canada - Icewine

116
Q

Describe the main (non sweetness) characteristic of icewines

A

Very pure varietal character

117
Q

How may Icewine be made other than the traditional method?

A

By freezing the grapes at the winery

118
Q

Why does fermentation naturally stop quite early when wines are made using sugar concentration methods?

A

Because yeast struggle to survive in very sugary environments

119
Q

Why must aromatic grapes be handled carefully?

A

To retain the fruit and floral aromas of the freshly picked grapes

120
Q

In which 2 forms can aromatic white grapes be when loaded into the press?

A

As crushed fruit or whole bunches

121
Q

When will aromatic grapes be loaded into the press?

A

Either immediately or after a little skin contact

122
Q

Describe aromatic white wine juice just prior to fermentation

A

It must be relatively clean to ensure there is nothing in the juice that could mask the fruit flavours

123
Q

What kinds of vessels are normally used for the fermentation of aromatic varieties? Why?

A

Inert vessels

There will be minimal extraction of flavour from the vessel

124
Q

What kind of vessel is sometimes used in Alsace for Riesling? Why?

A

Large old oak vessels (foudres)

To allow a small amount of oxidation, for addition of texture complexity without unwanted oak aromas

125
Q

What are the benefits of a cool fermentation on aromatic grapes? (2)

A
  1. Slow, steady fermentation

2. Formation of primary fruit aromas and flavours

126
Q

How will premium quality, sweet wines generally be fermented?

A

By halting fermentation with COOLING or SO2

127
Q

How is fermentation generally stopped for the sweetest Rieslings made from botrytised grapes?

A

Fermentation stops naturally

128
Q

List 2 reasons why MLF is avoided in Rieslings and Sauvignon Blanc.

A
  1. Acidity is desirable in these wines

2. The buttery aromas can overpower the wines’ fruit aromas

129
Q

Which post-fermentation process may Riesling undergo? Why?

Secondary flavour

A

Lees stirring/contact

To add texture and flavours

130
Q

How long may Riesling be kept in oak for in Alsace and Germany?

A

Up to a year

131
Q

Describe the Fume Blanc and Pessac-Leognan style of Sauvignon Blanc. (3)

secondary flavours

A
  1. Matured on LEES for several months
  2. Undergo MLF
  3. New OAK for a portion of time

Barrel fermented & ambient yeasts (for complexity)

132
Q

Why are less aromatic grapes generally a positive for winemakers?

A

The winemaker can have a bigger influence on the flavour of the wines (clean slate)

133
Q

What is the key aim when vinifying non-aromatic grapes?

A

To “enhance” the base material provided by the grapes

134
Q

How may the ‘base material’ of less aromatic grapes be enhanced when vinifying them? (2)

A
  1. By doing very LITTLE and keeping the grape flavours in relatively pure form
  2. By using a RANGE of TECHNIQUES to add more complexity and texture
135
Q

Name a common wine grape which is particularly prone to spring frost.

Why is it?

A

Chardonnay

It buds early

136
Q

Name a white grape which can ripen easily in a wide variety of climates

A

Chardonnay

137
Q

Describe flavours of Chardonnay for the climates

  • Cool
  • Moderate
  • Warm/hot
A

Cool: green fruit and citrus
Moderate: white peach and melon (stone fruits)
Warm/hot: banana and pineapple (tropical fruits)

138
Q

Why is the timing of Chardonnay harvest so important in a hot climate?

A

It can lose ACIDITY quickly in these climates

139
Q

What post-fermentation procedures do most Chardonnays go through in Burgundy? (2)

A
  • MLF

- Lees ageing

140
Q

What aromas can form in the best Burgundian Chardonnays?

A

Nuts and/or mushrooms

141
Q

What is the emerging trend in vinification of Chardonnay?

A

Away from heavy oaking

142
Q

List some regions which have built a reputation for Chardonnay wines

4 countries + 2 regions each

A

California: Russian River Valley, Los Carneros
Australia: Adelaide Hills, Geelong, Mornington Peninsula
New Zealand: Gisborne, Marlborough
Chile: Casablanca Valley

143
Q

What are the key viticultural characteristics of Pinot Gris?

budding, ripening, sugar, acidity

A

Early budding
Early ripening
Can accumulate high sugar levels, but lose much acidity

144
Q

Describe Alsatian Pinot Gris

sweetness, texture, flavours, acidity, colour

A
  1. Dry/off-dry
  2. Oily texture
  3. Ripe tropical fruit flavours, Hint of ginger and honey
  4. Medium acidity
  5. Deep coloured grapes/golden wines
145
Q

Name a region other than Alsace which labels its wines as Pinot Gris (as opposed to Grigio)

A

New Zealand

146
Q

How does New Zealand Pinot Gris differ from those of Alsace? (2)

flavours, sweetness

A
  1. More pure fruit flavours

2. Slightly more residual sugar

147
Q

Name 2 areas other than Alsace and New Zealand which make Pinot Gris in a rich and usually dry style

A
  1. Tasmania

2. Oregon

148
Q

Name 3 areas of Italy which make high-quality Pinot Grigio in a dry style

A
  1. Alto Adige
  2. Trentino
  3. Friuli-Venezia Giulia
149
Q

What is the difference between Italy’s premium Pinot Grigios and the cheaper, high-volume versions made in the plains of Veneto?

A

More depth of flavour from the premium regions

150
Q

Other than climate and viticulture, what else can influence the style of Pinot Grigio in Italy?

A

The choice of clone

151
Q

Describe the Pinot Grigio clones used in the northerly alpine regions of Italy (3)

clone, berry characteristics, flavour specs

A
  1. Same clones as typically found in Germany and France
  2. Small berries
  3. Greater flavour concentration
152
Q

Describe the clone of Pinot Grigio used in the plains of the Veneto for high-volume, inexpensive wines (3)

clone, berry characteristics, flavour specs

A
  1. Pale skin clone
  2. Large, fleshy pulp
  3. Neutral wines (especially with high yields and early harvesting)

2019-06-03 WSET3 EXAM (52 decks)

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