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2019-06-03 WSET3 EXAM > C9 - Red and Rose Winemaking /checked > Flashcards

C9 - Red and Rose Winemaking /checked Flashcards

1
Q

Name the 2 main methods to handle the fruit before fermentation.

A
  1. Crushed Fruit Fermentation (majority is Destemmed)

2. Whole Bunch Fermentation

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2
Q

What do some red winemakers do after crushing?

A

Leave the grapes to macerate for a period of a low temperature

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3
Q

What is the name of the process of skin contact after crushing, before fermentation is started?

A

Cold Maceration/Cold Soaking

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4
Q

What is the purpose of Cold Maceration/Cold Soaking?

A

To extract colour and flavour compounds

Tannins are more soluble in alcohol and therefore not readily extracted at this point

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5
Q

Between what temperatures does red wine fermentation usually occur?

A

20C - 32C (depending on style)

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6
Q

Why are the temperatures of fermentation higher for red wine than for white?

A

To aid extraction of colour, flavour and tannin

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7
Q

Beyond what temperature should red wine fermentation not go?

Why?

A

35C

This may kill the yeast

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8
Q

How may a red winemaker influence the amounts of colour, flavour and tannin extracted during fermentation?

A

By precise TEMPERATURE CONTROL

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9
Q

Describe how tannin levels may be reduced in red wines

A

By reducing the temperature near the end of fermentation

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10
Q

What is the mass of pulp and skins called, that forms on a fermenting red wine?

A

The CAP

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11
Q

What will be the result if the cap is left to float on a wine?

A

LITTLE EXTRACTION of colour, flavour or tannin.

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12
Q

Name 4 techniques to manage the cap (and therefor extraction)

A
  1. Punching Down
  2. Pumping Over
  3. Rack and Return
  4. Rotary Fermenters
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13
Q

What was the big problem with the traditional method of punching-down?

A

CO2 intoxication of workers

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14
Q

Which cap management technique is particularly effective at extracting colour and tannin?

A

Punching down

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15
Q

What is the potential problem when punching down, mechanical or otherwise?

When is it most important to consider this/why?

A

It can be too effective at extracting colour and tannin

At the end of fermentation because due to the increasing alcohol, tannins are more easily extracted at this point

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16
Q

What is pumping over?

A

It involved drawing off juice from the bottom of the vat and pumping it onto the top of the fermenting wine

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17
Q

What is pumping over particularly good at?

A

It is a good way of OXYGENATING the juice and DISSIPATING HEAT

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18
Q

Describe Rack and Return

A

The fermenting juice is drained from the vessel into another one, leaving the cap behind
The juice is then pumped back over the cap

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19
Q

What is the big disadvantage of Rack and Return? How is this managed?

A

It can be very extractive

It is only performed once or twice during a fermentation

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20
Q

What is Rack and Return particularly good at?

A

Dissipating heat

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21
Q

Describe Rotary Fermentation

A

Fermentation takes place in ROTATING HORIZONTAL TANKS

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22
Q

What is the intention of Rotary Fermentation?

A

To keep the juice in constant contact with the skins

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23
Q

What effect does cap management techniques have on the characteristics of the fermentation vessel that’s used? (2)

A
  1. Usually large

2. Often open-topped

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24
Q

What kind of vessel should NOT be used for fermenting red wines?

Why?

A

Oak Barrels (e.g. barrique)

It would be almost impossible to maintain sufficient contact between the skins and the juice

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25
Q

What is the main aim of post-fermentation maceration?

There is a paradox in this

A

To extract further tannin

Some winemakers have found that extended periods of post-fermentation maceration can create a smoother tannin structure

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26
Q

What happens to red wine immediately after fermentation/maceration? (2 streams)

A
  1. The free run wine is drawn off the skins = FREE RUN WINE

2. The remaining mass is pressed = PRESS WINE

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27
Q

What is press wine?

A

The wine which is released from pressing the grape mass after fermentation (in the case of red wine)

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28
Q

Describe how press wine differs as it’s being pressed

A

It is similar in composition to free-run wine at the beginning, but has DEEPER COLOUR and HIGHER TANNIN as pressing continues

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29
Q

How is press wine managed by red winemakers?

A

They will usually separate the wine at different stages of pressing - FRACTIONS

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30
Q

What is the name for the wines separated at different stages of pressing?

A

PRESS FRACTIONS

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31
Q

What may press fractions be used for later in the process of red winemaking?

A

To adjust COLOUR and TANNIN in the final BLEND

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32
Q

What is the main consideration for a winemaker when they are using whole bunches?

Why?

A

That the STEMS must be RIPE

The unripe stems of a whole bunch may give the finished wine an undesirable bitter taste

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33
Q

What is the main reason for using whole bunches during fermentation?

A

To create an OXYGEN FREE environment for the uncrushed grapes

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34
Q

What are the 2 main outcomes of creating an oxygen-free environment for fermenting grapes?

A
  1. Intracellular fermentation (no yeast involved)

2. Distinctive aromas are created within the berry

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35
Q

Define Intracellular Fermentation

A

Berries create alcohol within their cells without the involvement of yeast

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36
Q

List the three forms of whole-bunch fermentation

A
  1. Carbonic maceration
  2. Semi-carbonic maceration
  3. Whole bunches with crushed fruit
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37
Q

List the key stages of carbonic maceration (5)

A
  1. Whole uncrushed bunches are placed into vats which are FILLED WITH CO2 to remove all oxygen
  2. Intercellular fermentation begins
  3. At 2% alcohol, the grapes begin to split and they begin to release their juice
  4. The grapes are pressed
  5. Yeast completes the fermentation (off the skins)
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38
Q

What is the key structural difference in wines made using carbonic maceration? (2)

A

Extraction of:

  1. LOTS OF COLOUR
  2. LITTLE TANNIN
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39
Q

What are the distinctive aromas/flavours of a wine made with carbonic maceration? (4)

A
  1. Kirsch
  2. Banana
  3. Bubblegum
  4. Cinnamon-like spice
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40
Q

Describe semi-carbonic maceration? (5)

A
  1. NO CO2 added
  2. The vat is filled with whole bunches
  3. The WEIGHT of the whole bunches CRUSHES those at the bottom, releasing some juice
  4. Ambient yeast begin to ferment the juice at the bottom, filling the tank with CO2 as a by-product
  5. Remaining grapes undergo carbonic maceration as normal
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41
Q

Name a notable wine style which is made using semi-carbonic maceration. How is this process different?

A

Some premium Pinot Noirs

Alcoholic fermentation continues on the skins

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42
Q

How is the winemaking process different when semi-carbonic maceration is used for premium Pinot Noir? (4)

A
  1. Grape skins are progressively broken up during punching down
  2. An ever-decreasing amount of carbonic maceration takes place until all grapes are broken up
  3. Normal fermentation may continue on skins
  4. Post-fermentation maceration may take place
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43
Q

What is the potential result of the premium pinot noir approach to semi-carbonic maceration?

A
  1. It can result in a BETTER INTEGRATION of AROMAS from intracellular fermentation and the aromas from the grape variety
  2. Wine have a FRESHER FRUIT character
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44
Q

How is intracellular fermentation encouraged when whole bunches are mixed with crushed fruit?

A

The whole grapes are usually submerged in the juice of the crushed ones, resulting in a lack of access to oxygen for the whole grapes

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45
Q

How are the more ‘carbonic’ characteristics created when using whole bunches with crushed fruit?

A

Using a LARGER PERCENTAGE of whole bunches

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46
Q

What are thought to be the outcomes of using a greater percentage of whole bunches with crushed fruit? (2)

A
  1. Silkier texture

2. Brighter, fresher fruit characteristics

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47
Q

What is the most important decision when it comes to pre-bottling maturation when making red wines?

A

The option of whether or not to use oak

TO OAK OR NOT TO OAK

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48
Q

How frequent is MLF used in red winemaking?

A

Virtually all red wines undergo MLF

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49
Q

Do red wines benefit from extended time on lees?

Why?

A

NO

The generally more robust flavours of red wines mean they benefit less from extended time on lees than white wines do.

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50
Q

What trend is noted with respect to maturing premium red wine entirely in small new oak barrels?

A

This trend is declining in most wine regions.

Wine producers are now aiming for Subtlety and integration, achieved by using oak vessels of different ages and larger sizes.

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51
Q

What is BLENDING used for in the making of red wine?

Give examples

A

To enhance or balance out certain aspects of the wine, such as colour, body, tannin, acidity and flavour.

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52
Q

What is used in red winemaking to boost colour, flavour and tannin in the more delicate free-run wines?

A

BLENDING

The use of different press fractions

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53
Q

Why might a red winemaker avoid clarification and/or stabilisation?

A

Some winemakers believe that these processes may harm the wine’s structure

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54
Q

How may clarity be achieved without filtration in a red wine?

A

By allowing gradual SEDIMENTATION through extended maturation

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55
Q

Describe the grape-growing areas responsible for high-volume, inexpensive red wines

A

They tend to be WARM, SUNNY, DRY

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56
Q

What variety characters are sought to be used for high-volume, inexpensive red wines?

Name 4 examples

A
  1. Those that can thrive in warm, sunny and dry conditions
  2. Due to the HIGH CONCENTRATION of Colour, Flavour, Tannin in SKIN they can produce fruity wines with adequate colour even at HIGH YIELDS.

Shiraz, Cabernet Sauvignon, Merlot, Grenache

57
Q

How may the high-volume examples of red wine grapes compare with their premium counterparts?

A
  1. LESS COMPLEX, EXPRESSION. (They may display less colour, lighter tannins and less intense and complex aromas)

= Distinctive characteristics may diminish, resulting in more HOMOGENEOUS wines

58
Q

Name a black grape which is rarely used in high-volume, inexpensive wines

Why?

A

PINOT NOIR

It’s hard to grow, prefers cooler climates and can be difficult to extract adequate colour and tannin at high yields

59
Q

How may high-volume, inexpensive red wines be labelled? (give an example)

A

‘Fruity Red’

60
Q

What is the broad flavour style in which high-volume red wines are usually made?

A

Fruity and low-tannin

61
Q

How are fresh, fruity aromas retained in high-volume red wines?

A

SO2

The juice is handled protectively with SO2 levels being monitored throughout

62
Q

What adjustment will usually need to be made for inexpensive red wines?

A

ADDING ACIDITY

Tartaric acid will usually be needed due to the warm growing climate usually experienced

63
Q

Which process may or may not occur just before fermentation when making inexpensive red wine? Why may it not be used?

A

MACERATION

It can tie-up vat space and so may not be feasible in a high throughput winery

64
Q

What kind of yeast will usually be used for inexpensive red wines?

A

COMMERCIAL YEAST

65
Q

What temperature will fermentation usually be performed at when making inexpensive red wine?

With what aim?

A

LOWER END: 22 - 25C

To maximise fresh fruit aromas

66
Q

How often will cap-management take place in inexpensive red wines?

A

It varies dependant on style, but typically the cap will not be heavily worked

67
Q

How typical is post-fermentation maceration in the production of high-volume, inexpensive red wine? Why?

A

NOT usually used, because TIME IS MONEY & NO TANNIN

It’s not usually used, due to constraints on vat space and time. Plus, this can extract additional tannins which are not usually desirable in this style of wine

68
Q

How may a winemaker for inexpensive reds approach giving more structure to a wine?

A

MACERATE SMALL PORTION & BLEND

They may macerate a small portion of the wine after fermentation and blend this as necessary later

69
Q

Which other vinification techniques may be used to create FRUITY inexpensive red wines?

Which high-volume wines are most commonly made in this way?

A

Carbonic and semi-carbonic maceration

Inexpensive Grenache and Basic Beaujolais

70
Q

Which maturation options are available to a winemaker creating inexpensive red wines? (3)

A
  1. Stainless steel (pure fruit flavours)
  2. Stainless steel with Oak staves/chips (for quick toasty flavours)
  3. Short oak ageing (smooth tannins and add oak characteristics) - older oak and max few months
71
Q

What is the role of SO2 in inexpensive red wines prior to bottling?

A

SO2 levels are topped up to reduce chances of OXIDATION despite the short shelf-life

72
Q

Describe the viticultural characteristics of the Cabernet Sauvignon grape

skin, ripening

A

It is thick-skinned and late-ripening

73
Q

What is the effect on flavour of Cabernet Sauvignon not ripening properly? (2)

A

Wines can be

  1. Astringent
  2. Herbaceous
74
Q

Of which area is Cabernet Sauvignon the classic grape?

A

Haut-Medoc in Bordeaux

75
Q

Describe the range of flavours/styles that Cabernet gives in the Haut-Medoc

Young: tannins, 2 flavours
Aged: tannins

A

In youth: Grippy tannins. Cedar and Blackcurrant leaf.

With age: Softer tannins. More expression.

76
Q

What is the effect of Merlot on Cabernet-based wines?

flavour, texture

A

It gives juicy plum flavours and a smoother texture

77
Q

Where else in Europe is Cabernet most notably found? (3)

A
  1. South of France
  2. Italy
  3. Spain
78
Q

How are Cabernet-based wines usually made in non-Bordeaux areas of Europe? (2)

A
  1. Blended with INDIGENOUS varieties

2. Single Variety

79
Q

Name 2 European varieties other than Merlot with which Cabernet is often blended outside of France?

A
  1. Sangiovese (Italy)

2. Tempranillo (Spain)

80
Q

What styles/flavours are achieved by Cabernet in the warmer non-European areas? (3)

A
  1. Full-bodies wines
  2. Smooth tannins
  3. Blackcurrant and black cherry
81
Q

List some classic regions for the non-European production of Cabernet Sauvignon

5 countries, 1 region each

A
  1. California: Napa Valley
  2. Australia: Coonawarra and Margaret River
  3. New Zealand: Hawke’s Bay
  4. South Africa: Stellenbosch
  5. Chile: Colchagua Valley
82
Q

What is the typical range of fermentation temperatures for Cabernet Sauvignon?

What is the aim of fermenting at these temperatures?

A

26C to 30C

High enough to achieve satisfactory levels of extraction
Cool enough to promote fresh fruit flavour

83
Q

What approach is taken towards temperature and cap management when fermenting/vinifying Cabernet Sauvignon? (2)

Why?

When is this especially important to consider?

A
  1. High temperatures are avoided
  2. Less extractive cap management is used

Because the grapes are high in tannin

If the tannins are unripe

84
Q

How may more gentle tannin extraction and tannin-softening be achieved when vinifying Cabernet Sauvignon?

A

A period of POST-FERMENTATION MACERATION

85
Q

How much new oak can be used when vinifying Cabernet? Why?

A

A high proportion of new oak can be used

Due to the grape’s intense flavours, medium to full body and high tannins

86
Q

What kind of oak vessel is widely used for Cabernet wines?

A

French 225L barriques

87
Q

How long can Cabernet mature in oak for? What’s typical?

A

From six months to three/four years

12 to 18 months is typical

88
Q

Which features of Cabernet make it less suitable for a single-varietal wine? (2)

A
  1. HIGH TANNINS

2. LACK of BODY (sometimes)

89
Q

What often plays the role of Merlot in Australian Cabernet blends?

A

Shiraz

90
Q

What is considered the ‘other’ great grape of Bordeaux?

A

Merlot

91
Q

How does Merlot compare with Cabernet in the vineyard?

budding, ripening

A

It buds and ripens earlier than Cabernet

92
Q

In which areas of Bordeaux is Merlot dominant?

A

Saint-Emilion and Pomerol

RIGHT BANK

93
Q

Merlot ‘INTERNATIONAL STYLE’

List the key points (5)
harvest, colour, flavour, tannins, oak

A
  1. Grapes harvested as late as possible
  2. Intense purple colour
  3. Concentrated blackberry and plum fruit
  4. Soft, velvety tannins
  5. Matured in new oak for toasty flavours
94
Q

Where is the international style of Merlot often made? (3)

A
  1. Many new world countries
  2. South of France
  3. Some Bordeaux estates
95
Q

Merlot ‘BORDEAUX STYLE’

List the key points (5)
harvest, body, acidity, flavour, aromas

A
  1. Harvested earlier
  2. Medium body and alcohol
  3. Higher acidity
  4. Fresh red fruit character
  5. Some vegetal, leafy aromas
96
Q

Where is the traditional style of Merlot often found?

A

Rarely outside of Bordeaux

97
Q

Describe the key viticultural characteristics of Pinot Noir

skin, budding, ripening

A
  1. Thin-skinned
  2. Early budding
  3. Early ripening
98
Q

What is the consequence of Pinot Noir being such an old variety?

A

There are many clones with varying characteristics

99
Q

List two styles into which Pinot Noir can be made

A
  1. Light and fruity with red cherry notes

2. Complex and earthy with flavours of spice and forest floor

100
Q

What is the big challenge of vinifying Pinot Noir in the winery?

A

Extracting maximum COLOUR and TANNIN without overworking the juice

101
Q

Why is it important not to overwork the juice of Pinot Noir?

A

The elegance of the primary aromas can be lost or overwhelmed

102
Q

Which climates is Pinot Noir best grown in? Why?

A

Cool to moderate climates

It is an early ripening variety

103
Q

Describe entry-level red Burgundy wines

A

Very LIGHT with marked acidity and a hint of OAK for structure

104
Q

Describe red wines from the better sites in the Cote d’Or

A

Greater intensity and complexity than cheaper alternatives with flavours ranging from delicate and floral, to spicy and more tannic

105
Q

What is the risk of Pinot Noir being grown in cooler environments/years?

A

They may not ripen fully, leading to vegetal notes like cabbage and wet leaves

106
Q

Where else in Europe is well known for high-quality Pinot Noir? (1)

A

BADEN in Germany

107
Q

List some regions in the new world which produce high quality Pinot Noir

5 countries, 1 or 2 regions per country

A
  1. California: Los Carneros and Sonoma
  2. New Zealand: Martinborough, Marlborough and Central Otago
  3. Australia: Yarra Valley, Mornington Peninsula and Tasmania
  4. South Africa: Walker Bay
  5. Chile: Casablanca Valley
108
Q

What happens to the flavours of Pinot Noir if its climate is too hot?

A

Flavours become JAMMY and unattractive

109
Q

What will typically happen to Pinot Noir before fermentation?

A

PRE-FERMENTATION MACERATION to maximise colour and flavour EXTRACTION

110
Q

What fermentation method is becoming increasingly popular when fermenting Pinot Noir?

What does this achieve?

A

Using whole bunches

It generally enhances red fruit and floral characters

111
Q

What fermentation temperature is common for Pinot Noir?

A

Above 30C

112
Q

Why is Pinot Noir often fermented at such high temperatures?

A

EXTRACTION of more colour, flavour and tannin for longer aged wines

113
Q

When may Pinot Noir be fermented at cooler temperatures?

A

For lighter, fresher styles

114
Q

Which post fermentation practice in the winery is not widely used for Pinot Noir?

A

Post-fermentation maceration

115
Q

Describe oak usage when making Pinot Noir wines

A

It is COMMON, with premium examples spending 12 - 24 months in oak.

Delicate flavours can be overpowered by oak, so 2ND and 3RD fill barrels are often used and only a small proportion of new oak

116
Q

With which varieties is Pinot Noir usually blended?

A

It’s not usually blended

117
Q

What is the aim of blending different treatments/plots of Pinot Noir?

A

To increase COMPLEXITY or improve CONSISTENCY

118
Q

Describe the best Pinot Noir wines?

A

They can develop in bottle for many years

Gain flavours of forest floor and mushroom

119
Q

What is the role of oak in Rose winemaking?

A

It’s rarely used

120
Q

What are the 3 main methods of Rose wine production?

A
  1. Direct Pressing
  2. Short Maceration
  3. Blending
121
Q

Briefly describe the ‘direct pressing’ method of Rose wine production

A

Black grapes are crushed and pressed in the same way as for white wine, extracting a little colour

122
Q

What style of Rose does direct pressing create?

A

The most delicately coloured

123
Q

What is the danger when using the direct pressing method of creating Rose?

A

That TOO MUCH TANNIN will be extracted

124
Q

Describe short maceration as a process of creating Rose wines (4)

A
  1. Black grapes are allowed to macerate for a short time to extract colour and flavour
  2. Maceration may or may not continue into fermentation
  3. Free run juice is drained off
  4. Fermentation continues at a cool temperature
125
Q

Where in the EU is blending permitted as a means of creating Rose?

A

For Rose Champagne

126
Q

Describe Syrah

grape size, skin, ripening

A
  1. Small grapes
  2. Thick, dark skins
  3. Will not ripen in cool climate
127
Q

Describe 2 Syrah styles

A
  1. Medium bodied, pepper, fresh black fruit

2. Smooth, full bodied, very ripe black fruit+liquorice

128
Q

Describe Northern Rhone style Syrah

body, flavour, tannin

A
  1. Quite light wine
  2. Simple black fruit, herbaceous flavours
  3. Grippy tannins.
129
Q

Describe Cote Rotie and Hermitage style Syrah

body, flavour

A
  1. Full body

2. Berry flavours, pepper, notes of meat and leather

130
Q

Name 4 blending partners for Syrah in Languedoc and Roussillon.

A
  1. Grenache
  2. Mourvedre
  3. Cinsault
  4. Carignan
131
Q

Name new world Shiraz producing regions.

6 countries

A
  1. Oz: Hunter Valley, Barossa Valley
  2. Oz: Great Southern, Geelong, Heathcote
  3. Chile
  4. SA
  5. NZ, Hawke’s Bay
  6. USA, Washington State
132
Q

Describe Grenache/Garnacha

ripening, climate, skin, alcohol, acidity, body, flavour

A
  1. Late ripening
  2. Needs warm or hot climates - High drought tolerance
  3. Thin skinned
  4. High alcohol
  5. Low acidity
  6. Full bodied
  7. Red fruit flavours
133
Q

In what Spain region is Garnacha blended with Carignan?

A

Priorat

134
Q

What is Garnacha blended with in Priorat?

A

Carignan

135
Q

In what Spain region is Garnacha blended with Tempranillo?

A

Rioja, mainly Rioja Baja

136
Q

Name 4 regions in Spain that widely grow Grenacha

A
  1. Calatayud
  2. Carinena
  3. Navarra
  4. Rioja
137
Q

Where in France is Grenache most widely planted? (2)

A
  1. Southern Rhone

2. Languedoc and Roussillon

138
Q

What are the most common Grenache blending partners in France?

A
  1. Syrah
  2. Mourvedre
  3. Cinsault
  4. Carignan
139
Q

What Australian regions produce high quality Grenache? (2)

A

Barossa Valley, McLaren Vale

2019-06-03 WSET3 EXAM (52 decks)

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