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Micky WSET Lv3 > C9 - Red and Rose Winemaking - Micky - completed > Flashcards

C9 - Red and Rose Winemaking - Micky - completed Flashcards

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1
Q

The vast majority of fruit used in red winemaking is…and… when they arrived the winery

A
  • Destemmed

- Crushed

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2
Q

What do some red winemakers do after crushing?

A

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

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3
Q

What is the term of the process keeping the red grapes soaked in low temperature after crushing?

A

Cold maceration/cold soaking

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4
Q

What is the purpose of cold soaking?

A
  • To extract colour and flavour compounds as tannins are more soluble in alcohol, therefore not readily extracted before fermentation
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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

It’s necessary 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 controlling the temperature precisely

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9
Q

How tannin extraction can be reduced in red wines?

A

By lowering the temperature towards the end of fermentation

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10
Q

What will happen to a fermenting red wine if left to itself?

A

A thick mass of pulp and skins will form on its surface

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11
Q

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

A

The cap

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12
Q

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

A

Little colour, flavour or tannin will be extracted from it

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13
Q

How may the problem of the cap be managed?

A

Using cap management techniques

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14
Q

How may cap management techniques be used to control levels of extraction?

A
  • By altering the duration of each technique

- By altering the number of times they are practiced each day

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15
Q

What is the traditional method of punching down?

A

The cap would be punched down by hand with paddles on the end of sticks

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16
Q

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

A

There was a danger for the workers of CO2 intoxication

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17
Q

Why is the danger of manual punching-down not really a problem anymore?

A

The same effect can now be achieved with mechanical paddles

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18
Q

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

A

Punching down

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19
Q

What is the potential problem when punching down, mechanical or otherwise? In which period it’s most important to consider and why?

A
  • It can be too effective at extracting toom much colour and tannin
  • At the end of fermentation
  • Tannins are more easily extracted at this point
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20
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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21
Q

What are the side benefits in using pumping over?

A

Oxygenating the juice and dissipating heat

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22
Q

How “Rack and Return” works?

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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23
Q

What is the 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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24
Q

What is the side benefit of Rack and Return, similar to pumping over?

A

Dissipating heat

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25
Q

Describe Rotary Fermentation

A

Fermentation takes place in rotating horizontal tanks

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26
Q

What is the intention of Rotary Fermentation?

A

To keep the juice in constant contact with the skins

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27
Q

What effect does cap management techniques have on the fermentation vessel that’s chosen?

A

They are usually large and open-topped

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28
Q

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

A
  • Oak barrel

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

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29
Q

What is the main aim of post-fermentation maceration?

A

further extraction of tannin

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30
Q

Some winemakers have found that…can create a smoother tannin structure

A

Extended periods of post-fermentation maceration

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31
Q

What happens to red wine immediately after fermentation/maceration?

A
  • The free run wine is drawn off the skins

- The remaining mass is pressed

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32
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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33
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 becomes deeper in colour and higher in tannin as pressing continues
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34
Q

How is press wine managed by red winemakers?

A

They will usually separate the wine at different stages of pressing

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35
Q

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

A

Press fractions

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36
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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37
Q

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

A
  • That the stems are fully ripe

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

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38
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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39
Q

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

A
  • Intracellular fermentation

- Distinctive aromas are created within the berry

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40
Q

Define intracellular fermentation

A

Berries create alcohol within their cells without the involvement of yeast

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41
Q

List the three forms of whole-bunch fermentation

A
  • Carbonic maceration
  • Semi-carbonic maceration
  • Whole bunches with crushed fruit
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42
Q

List the key stages of carbonic maceration

A
  • Whole uncrushed bunches are placed into vats which are filled with CO2 to remove all oxygen
  • Intracellular fermentation begins
  • At 2% alcohol, the grapes begin to split and release their juice
  • The grapes are pressed
  • Yeast completes the fermentation off the skins
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43
Q

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

A

It extracts a lot of colour, but little tannin, the resulting wines are full of fruit.

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44
Q

What are the tell-tale aromas/flavours of a wine made with carbonic maceration?

A

Kirsch, banana, bubble gum and cinnamon-like spice

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45
Q

Describe semi-carbonic maceration?

A
  • The vats are not filled with CO2
  • The vat is filled with whole bunches
  • The weight of the whole bunches crushes those at the bottom, releasing some juice
  • Ambient yeast begin to ferment the juice at the bottom, filling the tank with CO2
  • Remaining grapes undergo carbonic maceration as normal
  • The ambient yeast complete the fermentation off the skins.
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46
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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47
Q

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

A
  • Grape skins are progressively broken up during punching down
  • An ever-decreasing amount of carbonic maceration takes place until all grapes are broken up
  • alcoholic fermentation may continue on skins
  • Post-fermentation maceration may take place
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48
Q

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

A
  • It can result in a better integration of aromas from intracellular fermentation and the aromas from the grape variety
  • Wine have a fresher fruit character
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49
Q

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

A
  • The whole bunches are submerged by the crushed grapes and kept away from oxygen, resulting in a lack of access to oxygen, although the vat is not blanketed in CO2.
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50
Q

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

A

By raising the percentage of whole bunches used

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51
Q

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

A
  • Silkier texture

- Brighter, fresher fruit characteristics

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52
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

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53
Q

Virtually all red wines undergo…

A

MLF

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54
Q

The generally more robust flavours of red wines mean they benefit less from ____ than white wines

A

Extended time on lees

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55
Q

Which maturation trend is now declining in red winemaking?

A

Maturing premium red wines in small, new oak barrels

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56
Q

What is the style that red winemakers are aiming for now? How are they achieving this?

A
  • greater subtlety and integration

- By using oak vessels of different ages and larger sizes

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57
Q

A red winemaker’s best wines will be still often be…and with more…

A
  • Aged for longer

- New oak

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58
Q

How will a red winemaker’s fruit usually reflect the quality of wine it’s intended to produce? Why should it be like this?

A
  • The best wines will usually be made with a higher quality, more concentrated fruit
  • To support a greater level of new oak flavours
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59
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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60
Q

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

A

The use of different press fractions

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61
Q

Which blending practice may help to enhance the complexity of a red wine?

A

The blending of wines matured in oak vessels of different ages, sizes and toasting levels

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62
Q

How may blending be used to achieve a more subtle oak influence on a red wine?

A

The winemaker may blend wines matured in oak with wines matured in stainless steel or concrete vessels

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63
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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64
Q

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

A

By allowing gradual sedimentation through extended maturation

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65
Q

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

A

They tend to be warm, sunny and dry

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66
Q

Which varieties tend to be used for high-volume, inexpensive red wines? Why?

A
  • Those that can thrive in warm, sunny and dry conditions (e.g. Shiraz, Cabernet Sauvignon, Merlot, Grenache etc.)
  • Growing areas for this category of wine tend to be warm, sunny and dry
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67
Q

What is the additional benefit of growing grapes like Shiraz/Merlot etc. for high-volume, inexpensive wines?
Why?

A
  • They can produce fruity wines with adequate colour even at high yields
  • Due to the concentration of colours and flavours in their skins
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68
Q

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

A
  • They may display less colour, lighter tannins and less intense and complex aromas
  • Distinctive characteristics may diminish, resulting in more homogenous wines
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69
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

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70
Q

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

A

‘fruity red’

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71
Q

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

A

Fruity and low-tannin

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72
Q

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

A

The juice is handled protectively with SO2 levels being monitored throughout

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73
Q

What will usually happen to harvested red grapes for inexpensive wine once they arrive at a winery?

A

They’ll usually be destemmed and crushed

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74
Q

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

A

Tartaric acid will usually be needed due to the warm growing climate where the grapes are grown

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75
Q

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

A
  • pre-fermentation maceration

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

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76
Q

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

A

Commercial yeast

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77
Q

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

A
  • 22 - 25C

- To maximise fresh fruit aromas

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78
Q

Which fermentation vessels will be used for inexpensive red wines?

A

Variable (Static or rotary)

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79
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

80
Q

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

A
  • It’s not usually used
  • Constraints on vat space and time
  • This can extract additional tannins which are not usually desirable in this style of wine
81
Q

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

A

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

82
Q

Which other vinification techniques may be used to create inexpensive red wines? Which high-volume wines are most commonly made in this way?

A
  • Carbonic and semi-carbonic maceration

- Grenache and basic Beaujolais

83
Q

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

A
  • Stainless steel (pure fruit flavours)
  • Short oak ageing (smooth tannins and add oak characteristics)
  • Steel with oak staves/chips (for quick toasty flavours)
84
Q

Describe oak barrels when used for maturation of inexpensive red wines
How long are they typically used for in this instance?

A
  • Often second or third fill

- A matter of months

85
Q

What is the role of stabilisation, clarification and fining in making inexpensive red wines?

A

These processes are almost always used to meet customer expectations

86
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

87
Q

Describe the viticultural characteristics of the Cabernet Sauvignon grape

A

It is thick-skinned and late-ripening

88
Q

What effect does Cabernet’s thick skin have on it’s resultant wines?

A

It has an abundance of colour, flavour and tannin

89
Q

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

A

Wines can be astringent and herbaceous

90
Q

Which area is Cabernet the classic grape in France?

A

Haut-Medoc in Bordeaux

91
Q

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

A

In youth: Grippy tannins. Cedar and Blackcurrant leaf.

With age: Softer tannins. More expression.

92
Q

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

A

It gives juicy plum flavours and a smoother texture

93
Q

Where else in Europe is Cabernet most notably found?

A

South of France, Italy and Spain

94
Q

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

A

It is usually blended with indigenous varieties

95
Q

Name two european varieties other than Merlot with which Cabernet is often blended outside of France?

A
  • Sangiovese

- Tempranillo

96
Q

What style is Cabernet made into outside of Europe?

A

Blended and single-variety

97
Q

What styles/flavours are achieved by Cabernet in the warmer non-european areas?

A
  • Full-bodies wines
  • Smooth tannins
  • Blackcurrant and black cherry
98
Q

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

A
  • Napa Valley @California
  • Coonawarra and Margaret River @Australia
  • Hawke’s Bay @New Zealand
  • Stellenbosch @South Africa
  • Colchagua Valley @Chile
99
Q

What usually happens with Cabernet grapes when they arrive at the winery?

A

They are destemmed and crushed

100
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
101
Q

What approach is taken towards temperature and cap management when fermenting/vinifying Cabernet Sauvignon? Why? When is this especially important to consider?

A
  • High temperatures are avoided
  • Less extractive cap management is used
  • The grapes are high in tannin
  • especially when the tannins are unripe
102
Q

What can be done to gently extract and soften the tannin after fermentation of Cabernet Sauvignon ?

A

A period of post-fermentation maceration

103
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

104
Q

What kind of oak is widely used for Cabernet wines?

A

French 225L barriques

105
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

106
Q

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

A

High tannins and lack of body

107
Q

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

A

Shiraz

108
Q

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

A

Merlot

109
Q

How does Merlot compare with Cabernet in the growing season?

A

It buds and ripens earlier than Cabernet

110
Q

In which areas of Bordeaux is Merlot dominant?

A

Saint-Emilion and Pomerol

111
Q

List the key points of the ‘International Style’ of Merlot

A
  • Grapes harvested as late as possible
  • Intense purple colour
  • Concentrated blackberry and plum fruit
  • Soft, velvety tannins
  • Matured in new oak for adding toasty flavours
112
Q

Where is the international style of Merlot often made?

A
  • Many new world countries
  • South of France
  • Some Bordeaux estates
113
Q

Describe the traditional Bordeaux style of Merlot

A
  • Harvested earlier
  • Medium body and alcohol
  • Higher acidity
  • Fresh red fruit character
  • Some vegetal, leafy aromas
114
Q

Where is the traditional style of Merlot often found?

A

Rarely outside of Bordeaux

115
Q

How is Merlot usually treated at the winery?

A
  • Similarly techniques to Cabernet
  • Destemmed and crushed
  • Pre-fermentation maceration sometimes used for additional extraction of colour and flavour
  • Less rigorous extraction needed during fermentation (suppler skins than Cabernet)
  • New oak used for flavours and complexity
  • 12 - 18 months in oak is common
116
Q

Describe the key viticultural characteristics of Pinot Noir

A
  • Thin-skinned
  • Early budding
  • Early ripening
117
Q

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

A

There are many clones with varying characteristics

118
Q

List two styles into which Pinot Noir can be made

A
  • Light and fruity with red cherry notes

- Complex and earthy with flavours of spice and forest floor

119
Q

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

A

Extracting maximum colour and tannin without overworking the juice

120
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

121
Q

Why is maximum extraction a key aim of the winemaker when dealing with Pinot Noir?

A

Colour and tannin can be tricky to extract from its skins

122
Q

Which climates is Pinot Noir best grown in? Why?

A
  • Cool to moderate climates

- It is an early ripening variety

123
Q

Describe entry-level red Burgundy wines

A

Very light with marked acidity and a hint of oak for structure

124
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

125
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

126
Q

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

A

Baden in Germany

127
Q

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

A
  • California: Los Carneros and Sonoma
  • New Zealand: Martinborough, Marlborough and Central Otago
  • Australia: Yarra Valley, Mornington Peninsula and Tasmania
  • South Africa: Walker Bay
  • Chile: Casablanca Valley
128
Q

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

A

Flavours become jammy and unattractive

129
Q

Is Pinot Noir destemmed and crushed at the winery?

A

Sometimes

130
Q

What will typically happen to Pinot Noir before fermentation?

A

Pre fermentation maceration to maximise colour and flavour extraction

131
Q

What is becoming increasingly popular when fermenting Pinot Noir? What does this achieve?

A
  • Using whole bunches

- It generally enhances RED fruit and floral characters

132
Q

How does fermentation occur when whole bunches are used?

A
  • The bunches are gradually crushed in a series of punch-down operations
  • Fermentation continues on skins once they are all broken up
133
Q

What fermentation temperature is common for Pinot Noir?

A

Upwards of 30C

134
Q

Why is Pinot Noir often fermented at such high temperatures?

A

To extract more colour, flavour and tannin for longer aged wines

135
Q

When may Pinot Noir be fermented at cooler temperatures?

A

For lighter, fresher styles

136
Q

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

A

Post-fermentation maceration

137
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
138
Q

With which varieties is Pinot Noir usually blended?

A

It’s not usually blended with other grape varieties.

139
Q

Why may a winemaker blend Pinot Noir with other Pinot Noir?

A

The components of the blend may come from different vineyard plots or undergone different treatments the winery

140
Q

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

A

To increase complexity or improve consistency

141
Q

Describe the characteristics of the best Pinot Noir wines?

A
  • They can develop in bottle for many years

- Gain flavours of forest floor and mushroom

142
Q

What is the role of oak in Rose winemaking?

A

It’s rarely used

143
Q

What are the three main methods of Rose wine production?

A
  • Direct Pressing (using black grapes)
  • Short Maceration (using black graped)
  • Blending (adding some qty. of black grapes to white wine)
144
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

145
Q

What style of Rose does direct pressing create?

A

The most delicately coloured

146
Q

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

A

That too much tannin will be extracted

147
Q

Describe short maceration as a process of creating Rose wines

A
  • Black grapes are allowed to macerate for a short time to extract colour and flavour
  • Maceration may or may not continue into fermentation
  • Free run juice is drained off
  • Fermentation continues at a cool temperature
148
Q

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

A

Champagne

149
Q

Is MLF almost a standard practice in making red wine?

A

Yes

150
Q

Is post-fermentation maceration a desirable process?

A

May or may not be.

151
Q

Which particular variety is often blended with Cabernet Sauvignon to provide softness and fruit to complement Cab’s lean structure?

A

Merlot

152
Q

What are the characteristics of the Syrah/Shiraz grape variety?

A
  • small and thick
  • dark coloured skins
  • will not ripen in cool climates.
153
Q

Describe the styles of wines make with Syrah/Shiraz?

A
  • from medium-bodied with pepper and fresh black fruit aromas, to…
  • smooth and full-bodied with intense, very ripe black fruite flavours and hints of liquorice
  • fruity flavours, deep colour, high tannins
  • best examples suitable for long-term ageing.
154
Q

Where in Europe is famous in growing Syrah?

A

Northern Rhone in France

155
Q

How’s the climate of Rhone for Syrah?

A

at the coolest limit for Syrah production.

156
Q

Describe the style of Syrah made in the Northen Rhone:

A
  • quite light bodied
  • simple black fruit and herbaceous flavours
  • slightly grippy tannins
157
Q

Describe the style of Syrah made in the Sourthern Rhone

A
  • fuller bodied
  • berry flavours and hints of pepper
  • notes of meat and leather after a little ageing
158
Q

Where in Southern Rhone are famous in growing Syrah?

A

Cote Rotie and Hermitage

159
Q

Other regions that are famous in growing Syrah:

A
  • Languedoc

- Roussillon

160
Q

What other varieties will be used to blend with Syrah in Languedoc and Roussillon?

A

Black grape varieties:

  • Grenache
  • Mourvedre
  • Carignan
  • Cinsault
161
Q

Describe the style of Syrah make in Languedoc and Rousillon

A
  • the warmer climate there provides wines with riper flavours and tannis.
162
Q

Which country and the regions in this country are famous in making Shiraz in the New World?

A

Australia’s Hunter and Barossa Valley.

163
Q

Describe the style of Shiraz made in Hunter and Barossa Valley:

A
  • soft earthy
  • spicy
  • with concentrated black fruit aromas
164
Q

Where are the cooler regions in Australia famous in making Shiraz?

A
  • Great Southern
  • Geelong
  • Heathcore
165
Q

Describe the style of Shiraz make in the cooler regions of Australia:

A

leaner, more peppery styles.

166
Q

Where are the countries famous in making Shiraz in the New World other than Australia?

A
  • Chile
  • South Africa
  • Hawke’s Bay @New Zealand
  • Washington State @the USA.
167
Q

What styles of Shiraz can be produced in warm and hot climates?

A
  • full-bodied, intensely ripe with high alcohol. And….

- more restrained style: early harvest, lower alcohol.

168
Q

What are the winemaking techniques used to make Shiraz in warm and hot climates? What are the characteristics of the Shiraz made this way?

A
  • vigorous cap management to extract maximum colour, flavour and tannin from the ripe or over-ripe grapes
  • Toasty flavours from a high proportion of new oak may complement the concentrated fruit flavours.
169
Q

What are the winemaking techniques used in warm and moderate climate to produce a more restrained, elegant style of Shiraz? What are the characteristics of the Shiraz made this way?

A
  • use gentle cap management
  • include a proportion of whole bunches in the fermentation
  • fine tannin structure
  • an extended post-fermentation maceration to extract and smooth tannins
  • swapping the 225L barriques for 300-500 L barrels
  • use older oak.
170
Q

What are the characteristics of the Grenache/Garnacha grape variety?

A
  • late ripening
  • needs to be planted in warm or hot climate
  • high tolerance for drought condition
  • sweet and thin-skined
171
Q

What are the flavour characteristics of Grenache/Garnacha wines

A
  • high in alcohol
  • low acidity
  • full-bodied
  • soft tannis
  • red fruit flavours
172
Q

what is the name of Grenache in Spain

A

Garnacha

173
Q

Garnacha in Spain is an important blending partner of which variety in making the Priorat wines in Rioja?

A
  • Carignan
174
Q

Describe the wine style of Priorat, with blending Garnacha and Carignon:

A
  • deep colour
  • high tannin
  • fresh black fruit
  • toasty oak
175
Q

In Rioja Baja, Garnacha is blended with which local variety?

A

Tempranillo

176
Q

Describe the wine style of Rioja Baja, with blending Garnacha and Tempranillo:

A

perfumed body and alcohol

177
Q

Where else in Spain grow Garnacha other than Priorat and Rioja?

A
  • Calatayud
  • Carinena
  • Navarra
178
Q

Spain makes Rose wines from Garnacha. T/F?

A

True

179
Q

Which grape variety is the most widely planted in Southern Rhone?

A

Grenache

180
Q

Which appellation in Southern Rhone makes the finest Grenache wines?

A

Chateaunerf-du-Pape

181
Q

In Chateaunerf-du-Pape, Grenache is usually blended with which two varieties typical of the south of France?

A
  • Syrah

- Mourvedre

182
Q

Describe the style of the wines of Chateauneuf-du-Pape blending Greanche with Syrah and Mourvedre:

A
  • full bodied
  • richly textured
  • concentrated spicy and fruit
183
Q

Outside of Southern Rhone, where in France also plant Grenache?

A
  • Languedoc

- Rousillon

184
Q

In Languedoc and Rousillon, Grenache is usually blended with which four varieties?

A
  • Syrah
  • Mourvedre
  • Carignan
  • Cinsault
185
Q

Describe the style of the wines of Languedoc and Rousillon blending Grenache with other varieties:

A

styles may vary depends on the bland of grapes and climate, but most tend to:

  • spicy
  • perfumed character reminiscent of the local herbs.
186
Q

Outside of Europe, which regions and country produce the highest quality of Grenache?

A

Barossa Valley and McLaren Vale @Australia.

187
Q

Describe the style of the Grenache wines made in Barossa Valley and McLaren Vale IN THE OLD DAYS:

A
  • intensely concentrated
  • full-bodied
  • high level of alcohol
188
Q

Describe the style of the Grenache wines made in Barossa Valley and McLaren Vale NOWADAYS:

A
  • more restraint
  • robust, ripe
  • intense flavours of red berries and peppery spice
  • due to old bush vines yield low volumes of highly concentrated grapes.
189
Q

How Grenache is commonly treated before alcohol fermentation?

A
  • destemmed and crushed on arrival at the winery
  • pre-fermentation maceration promoting the extraction of flavour and colour before alcohol level rise in fermentation
  • some choose to retain a proportion of whole bunches to enhance the ripe red fruit flavours.
190
Q

Describe the common fermentation process of making Grenache

A
  • usually conducted in open top fermenters
  • fermenters are often made of stainless steel or cement
  • some producers may choose old oak
  • using gentle cap management (e.g. punch down) for premium wines
191
Q

If the producer want to enhance the tannin structure of the Grenache wine, which post fermentation process will he use?

A

post-fermentation maceration.

192
Q

Usually, Grenache wine will drained off _____ at the end of _____.

A
  • the skins

- fermentation

193
Q

Grenache is usually matured in new or old oak?

A

old.

Because the toasty notes from new oak can overwhelm Greanche’s fruit flavours.

194
Q

Grenache is usually matured in barriques of foudres?

A

foudres.

195
Q

Grenache is usually blend with other varieties or made as a varietal wine?

A

blend

196
Q

What are the benefits in blending Grenache with other even more heat tolerant varieties e.g. Mourvedre, Carignan?

A

can lend fresher fruit flavours, as well as greater tannin and colour to the blend.

197
Q

In some of the New World countries, which method they can use to create fruity, inexpensive rose wines which is not permitted in EU?

A

Blending black and white grapes

Micky WSET Lv3 (46 decks)

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