C8 - White And Sweet Winemaking - Micky - completed 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 white 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 style of the wine created by using whole bunches?
A
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 form unpleasant aromas
- fermentation may stopped 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 lower temperatures in barrels? Explain
A
- Yes
- They are usually small and housed in cool cellars, meaning that they dissipate 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 relatively pale colour 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?
Varieties that are neutral in flavour, 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 becoming popular in making 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 (especially those grapes grown in warm or hot regions)
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 white 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
What level is topped up at bottling to minimize oxidation?
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, France
| - Marlborough, New Zealand
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
Premium wines, regardless of its sweetness levels, is always perfectly balanced against ________?
acidity
78
Name other top producers of Riesling in Europe
Alsace
| Austria
79
Describe the style of Rieslings of Austria
- Full range of sweetness levels
| - Either dry or very sweet
80
Describe the style of Rieslings of Alsace
- Mainly specialises in dry Rieslings
| - Late harvest and botrytised sweet wines are made when vintage conditions permit
81
Name Australia's top Riesling producing areas
- Clare Valley
| - Eden Valley
82
Describe the wine style 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 (Dry Riesling)
- Finger Lakes AVA, New York State (Off-dry Riesling)
- New Zealand (Off-dry Riesling)
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 when they're ready to be bottled.
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 to the grapes
- 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 skilled labour over a prolonged period to pick them (in several sweeps)
109
Name an area where the onset of botrytis is not reliable every year.
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 reached full sugar ripeness, they begin to dehydrated and turn to raisins 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 are the wines made 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
Example of a popular 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
- 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
When making aromatic white wine, why the juice just prior to fermentation 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 in the wine
135
How is fermentation generally stopped for the sweetest Rieslings made from botrytised grapes?
Fermentation stops naturally
136
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
137
Which post-fermentation process may Riesling undergo? Why?
- Lees stirring/contact
| - To add texture and flavours
138
How long may Riesling be kept in oak for in Alsace and Germany?
Up to a year
139
Describe how is the other style of Sauvignon Blanc (Fume Blanc) in California and Pessac-Leognon is made
- using ambient yeasts for complexity
- Barrel fermented
- matured on Lees for several months
- Undergo MLF
- use new oak for a proportion of the wine
140
Why are less aromatic grapes generally a positive thing for winemakers?
They can have a bigger influence on the style of the final wine
141
What is the key aim when vinifying non-aromatic grapes?
To enhance the base material provided by the grapes
142
How may the 'base material' of less aromatic grapes be enhanced when making the wine?
- 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
143
Which wine grape variety is particularly prone to spring frost. Why is it?
- Chardonnay
| - It buds early
144
Which white grape variety can be ripen easily in a wide variety of climates
Chardonnay
145
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)
146
Why is the timing of Chardonnay harvest so important in a hot climate?
It can lose acidity quickly in these climates
147
What post-fermentation procedures do most Chardonnays go through in Burgundy?
- MLF
| - Lees ageing
148
With age the best Burgundy Chardonnay develop complex aromas of ...?
Nuts and/or mushrooms
149
What is the emerging trend in vinification of Chardonnay?
Away from heavy oaking
150
List some regions outside of Burgundy which have built a reputation for premium Chardonnay wines
- California: Russian River Valley, Los Carneros
- Australia: Adelaide Hills, Geelong, Mornington Peninsula
- New Zealand: Gisborne, Marlborough
- Chile: Casablanca Valley
151
What are the key viticultural characteristics of Pinot Gris?
- Early budding
- Early ripening
- Can accumulate high sugar levels, but lose much acidity
152
Describe the style of Alsace's Pinot Gris
- Dry/off-dry
- Oily texture
- Ripe tropical fruit flavours
- Hint of ginger and honey
- Medium acidity
- Deep coloured grapes/golden appearance
153
Name a region other than Alsace which labels its wines as Pinot Gris (as opposed to Grigio)
New Zealand
154
How does New Zealand's Pinot Gris differ from those of Alsace?
- More pure fruit flavours
| - Slightly more residual sugar
155
Name areas other than Alsace and New Zealand which make Pinot Gris in a rich and usually dry style
- Tasmania
- Australia
- Oregon
- USA
156
Name areas of Italy which make high-quality Pinot Grigio in a dry style
- Alto Adige
- Trentino
- Friuli-Venezia Giulia
157
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
158
Other than climate and viticulture, what else can influence the style of Pinot Grigio in Italy?
The choice of clone
159
Describe the premium Pinot Grigio clones used in the northerly alpine regions of Italy
- Same clones as typically found in Germany and France
- Small berries
- Greater flavour concentration
160
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)
161
What is the most common first step when vinifying Chardonnay?
Using whole bunches in the press
162
Example of a variety with relatively little flavour, for making high volume, inexpensive wines, it's better to use stainless still vessels to retain it's aromas flavours.
Pinot Grigio
163
_________ contains some residue sugar more often than Pinot Grigio
Chardonnay
164
Premium-quality sweet Riesling will generally be made by ______ _______ fermentation by chilling or adding SO2, leaving the desired level of residual sugar.
... prematurely stopping ...
165
Which wine regions will blend Sauvignon Blanc with Semillon for greater body?
Pessac-Léognan and Western Australia
166
Characteristics of Chablis's Chardonnay:
- high acidity
- green apple and citrus notes
- sometimes with a hint of wet stones and slate
167
Characteristics of Cote d'Or's Chardonnay:
subtle notes of stone fruit with creamy oak flavours
168
Characteristics of Maconnais's Chardonnay:
- more ripe and rounded
| - with hints of toasty oak
169
Outside of Burgundy, the styles of Chardonnay are particularly dependent on the ....
preference of the winemaker rather than the wine regions.
170
What are the common characteristics of the Pinot Gris of New Zealand and Alsace?
- medium acidity
| - viscous mouthfeel
171
Which region in Italy is popular in making cheap, high-volume Pinot Grigio?
Veneto plain
172
For non-aromatic grape varieties, which "control" is important to improve the wine's ability to age during winemaking process.
controlled exposure to oxygen
173
Which clarification method is likely to be used for non-aromatic wine e.g. Pinot Gris?
gentle method, i.e. settling.
174
Depending on the style of the wine, what will a winemaker do when making a non-aromatic wine for adding complexity and texture?
leaving some solid matter in the grape juice
175
What kind of vessels are commonly used in Chablis, NE Italy and New Zealand for producing Pinot Gris/Grigios?
Stainless steel
176
What kind of vessels are commonly used in Alsace for producing Pinot Gris?
large barrel (foudre)
177
How the winemakers in New Zealand ensure their Pinot Gris contain residual sugar?
By prematurely stopping the fermentation by chilling or adding SO2.
178
In Alsace, the high degree of ripeness in the Pinot Gris grapes may means what effect to fermentation?
fermentation stops naturally, leaving some residual sugar in the wine.
179
Which process is used in almost all the non-aromatic premium white wines of Burgundy, including Chablis to give the wine a rounder, creamier mouthfeel and to to soften sharp acidity?
MLF
180
Why MLF is not desirable for fruity style of wine?
MLF decreases the perception of acidity and diminishes primary fruit flavours.
181
Other than MLF, which technique is often used for both Chardonnay and Pinot Gris to give a richer, rounder mouthfeel?
extended contact with fine lees
182
Premium Chardonnay and Pinot Gris are not usually blending with other grape varieties, True of False
True
183
How winemakers enhance the contact with fine lees?
lees stirring. This involves breaking up the sediment of fine lees and mixing it with the wine.
184
Example of sweet wine which is low in alcohol level due the fermentation is fermented in a very high sugar level.
trokenbeerenauslesen
