C9 - Red and Rose Winemaking - Micky - completed Flashcards
1
Q
The vast majority of fruit used in red winemaking is…and… when they arrived the winery
A
- Destemmed
- Crushed
2
Q
What do some red winemakers do after crushing?
A
Leave the grapes to macerate for a period at a low temperature
3
Q
What is the term of the process keeping the red grapes soaked in low temperature after crushing?
A
Cold maceration/cold soaking
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
5
Q
Between what temperatures does red wine fermentation usually occur?
A
20C - 32C (depending on style)
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
7
Q
Beyond what temperature should red wine fermentation not go? Why?
A
35C
This may kill the yeast
8
Q
How may a red winemaker influence the amounts of colour, flavour and tannin extracted during fermentation?
A
By controlling the temperature precisely
9
Q
How tannin extraction can be reduced in red wines?
A
By lowering the temperature towards the end of fermentation
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
11
Q
What is the mass of pulp and skins called, that forms on a fermenting red wine?
A
The cap
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
13
Q
How may the problem of the cap be managed?
A
Using cap management techniques
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
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
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
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
18
Q
Which cap management technique is particularly effective at extracting colour and tannin?
A
Punching down
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
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
21
Q
What are the side benefits in using pumping over?
A
Oxygenating the juice and dissipating heat
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
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
24
Q
What is the side benefit of Rack and Return, similar to pumping over?
A
Dissipating heat
25
Describe Rotary Fermentation
Fermentation takes place in rotating horizontal tanks
26
What is the intention of Rotary Fermentation?
To keep the juice in constant contact with the skins
27
What effect does cap management techniques have on the fermentation vessel that's chosen?
They are usually large and open-topped
28
What kind of vessel should NOT be used for fermenting red wines? Why?
- Oak barrel
| - It would be almost impossible to maintain sufficient contact between the skins and the juice
29
What is the main aim of post-fermentation maceration?
further extraction of tannin
30
Some winemakers have found that...can create a smoother tannin structure
Extended periods of post-fermentation maceration
31
What happens to red wine immediately after fermentation/maceration?
- The free run wine is drawn off the skins
| - The remaining mass is pressed
32
What is press wine?
- The wine which is released from pressing the grape mass after fermentation (in the case of red wine)
33
Describe how press wine differs as it's being pressed
- It is similar in composition to free run wine at the beginning, but becomes deeper in colour and higher in tannin as pressing continues
34
How is press wine managed by red winemakers?
They will usually separate the wine at different stages of pressing
35
What is the name for the wines separated at different stages of pressing?
Press fractions
36
What may press fractions be used for later in the process of red winemaking?
To adjust colour and tannin in the final blend
37
What is the main consideration for a winemaker when they are using whole bunches? Why?
- That the stems are fully ripe
| - The unripe stems of a whole bunch may give the finished wine an undesirable bitter taste
38
What is the main reason for using whole bunches during fermentation?
To create an oxygen free environment for the uncrushed grapes
39
What are the two main outcomes of creating an oxygen-free environment for fermenting grapes?
- Intracellular fermentation
| - Distinctive aromas are created within the berry
40
Define intracellular fermentation
Berries create alcohol within their cells without the involvement of yeast
41
List the three forms of whole-bunch fermentation
- Carbonic maceration
- Semi-carbonic maceration
- Whole bunches with crushed fruit
42
List the key stages of carbonic maceration
- 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
43
What is the key structural difference in wines made using carbonic maceration?
It extracts a lot of colour, but little tannin, the resulting wines are full of fruit.
44
What are the tell-tale aromas/flavours of a wine made with carbonic maceration?
Kirsch, banana, bubble gum and cinnamon-like spice
45
Describe semi-carbonic maceration?
- 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.
46
Name a notable wine style which is made using semi-carbonic maceration. How is this process different?
- Some premium Pinot Noirs
| - Alcoholic fermentation continues on the skins
47
How is the winemaking process different when semi-carbonic maceration is used for premium Pinot Noir?
- 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
48
What is the potential result of the premium pinot noir approach to semi-carbonic maceration?
- 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
49
How is intracellular fermentation encouraged when whole bunches are mixed with crushed fruit?
- 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.
50
How are the more 'carbonic' characteristics created when using whole bunches with crushed fruit?
By raising the percentage of whole bunches used
51
What are thought to be the outcomes of using a greater percentage of whole bunches with crushed fruit?
- Silkier texture
| - Brighter, fresher fruit characteristics
52
What is the most important decision when it comes to pre-bottling maturation when making red wines?
The option of whether or not to use oak
53
Virtually all red wines undergo...
MLF
54
The generally more robust flavours of red wines mean they benefit less from ____ than white wines
Extended time on lees
55
Which maturation trend is now declining in red winemaking?
Maturing premium red wines in small, new oak barrels
56
What is the style that red winemakers are aiming for now? How are they achieving this?
- greater subtlety and integration
| - By using oak vessels of different ages and larger sizes
57
A red winemaker's best wines will be still often be...and with more...
- Aged for longer
| - New oak
58
How will a red winemaker's fruit usually reflect the quality of wine it's intended to produce? Why should it be like this?
- The best wines will usually be made with a higher quality, more concentrated fruit
- To support a greater level of new oak flavours
59
What is blending used for in the making of red wine? Give examples
To enhance or balance out certain aspects of the wine, such as colour, body, tannin, acidity and flavour
60
What is used in red winemaking to boost colour, flavour and tannin in the more delicate free-run wines?
The use of different press fractions
61
Which blending practice may help to enhance the complexity of a red wine?
The blending of wines matured in oak vessels of different ages, sizes and toasting levels
62
How may blending be used to achieve a more subtle oak influence on a red wine?
The winemaker may blend wines matured in oak with wines matured in stainless steel or concrete vessels
63
Why might a red winemaker avoid clarification and/or stabilisation?
Some winemakers believe that these processes may harm the wine's structure
64
How may clarity be achieved without filtration in a red wine before bottling?
By allowing gradual sedimentation through extended maturation
65
Describe the grape-growing areas responsible for high-volume, inexpensive red wines
They tend to be warm, sunny and dry
66
Which varieties tend to be used for high-volume, inexpensive red wines? Why?
- 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
67
What is the additional benefit of growing grapes like Shiraz/Merlot etc. for high-volume, inexpensive wines?
Why?
- They can produce fruity wines with adequate colour even at high yields
- Due to the concentration of colours and flavours in their skins
68
How may the high-volume examples of red wine grapes compare with their premium counterparts?
- They may display less colour, lighter tannins and less intense and complex aromas
- Distinctive characteristics may diminish, resulting in more homogenous wines
69
Name a black grape which is rarely used in high-volume, inexpensive wines
Why?
- Pinot Noir
| - It's hard to grow, prefers cooler climates and can be difficult to extract adequate colour and tannin at high yields
70
How may high-volume, inexpensive red wines be labelled? (give an example)
'fruity red'
71
What is the broad flavour style in which high-volume red wines are usually made?
Fruity and low-tannin
72
How are fresh, fruity aromas retained in high-volume red wines?
The juice is handled protectively with SO2 levels being monitored throughout
73
What will usually happen to harvested red grapes for inexpensive wine once they arrive at a winery?
They'll usually be destemmed and crushed
74
What adjustment will usually need to be made for inexpensive red wines?
Tartaric acid will usually be needed due to the warm growing climate where the grapes are grown
75
Which process may or may not occur just before fermentation when making inexpensive red wine? Why may it not be used?
- pre-fermentation maceration
| - It can tie-up vat space and so may not be feasible in a high throughput winery
76
What kind of yeast will usually be used for inexpensive red wines?
Commercial yeast
77
What temperature will fermentation usually be performed at when making inexpensive red wine? With what aim?
- 22 - 25C
| - To maximise fresh fruit aromas
78
Which fermentation vessels will be used for inexpensive red wines?
Variable (Static or rotary)
79
How often will cap-management take place in inexpensive red wines?
It varies dependant on style, but typically the cap will not be heavily worked
80
How typical is post-fermentation maceration in the production of high-volume, inexpensive red wine? Why?
- 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
How may a winemaker for inexpensive reds approach giving more structure to a wine?
They may macerate a small portion of the wine after fermentation and blend this as necessary later
82
Which other vinification techniques may be used to create inexpensive red wines? Which high-volume wines are most commonly made in this way?
- Carbonic and semi-carbonic maceration
| - Grenache and basic Beaujolais
83
Which maturation options are available to a winemaker creating inexpensive red wines?
- Stainless steel (pure fruit flavours)
- Short oak ageing (smooth tannins and add oak characteristics)
- Steel with oak staves/chips (for quick toasty flavours)
84
Describe oak barrels when used for maturation of inexpensive red wines
How long are they typically used for in this instance?
- Often second or third fill
| - A matter of months
85
What is the role of stabilisation, clarification and fining in making inexpensive red wines?
These processes are almost always used to meet customer expectations
86
What is the role of SO2 in inexpensive red wines prior to bottling?
SO2 levels are topped up to reduce chances of oxidation despite the short shelf-life
87
Describe the viticultural characteristics of the Cabernet Sauvignon grape
It is thick-skinned and late-ripening
88
What effect does Cabernet's thick skin have on it's resultant wines?
It has an abundance of colour, flavour and tannin
89
What is the effect on flavour of Cabernet Sauvignon not ripening properly?
Wines can be astringent and herbaceous
90
Which area is Cabernet the classic grape in France?
Haut-Medoc in Bordeaux
91
Describe the range of flavours/styles that Cabernet gives in the Haut-Medoc
In youth: Grippy tannins. Cedar and Blackcurrant leaf.
| With age: Softer tannins. More expression.
92
What is the effect of Merlot on Cabernet-based wines?
It gives juicy plum flavours and a smoother texture
93
Where else in Europe is Cabernet most notably found?
South of France, Italy and Spain
94
How are Cabernet-based wines usually made in non-Bordeaux areas of Europe?
It is usually blended with indigenous varieties
95
Name two european varieties other than Merlot with which Cabernet is often blended outside of France?
- Sangiovese
| - Tempranillo
96
What style is Cabernet made into outside of Europe?
Blended and single-variety
97
What styles/flavours are achieved by Cabernet in the warmer non-european areas?
- Full-bodies wines
- Smooth tannins
- Blackcurrant and black cherry
98
List some classic regions for the non-european production of Cabernet Sauvignon
- Napa Valley @California
- Coonawarra and Margaret River @Australia
- Hawke's Bay @New Zealand
- Stellenbosch @South Africa
- Colchagua Valley @Chile
99
What usually happens with Cabernet grapes when they arrive at the winery?
They are destemmed and crushed
100
What is the typical range of fermentation temperatures for Cabernet Sauvignon? What is the aim of fermenting at these temperatures?
- 26C to 30C
- High enough to achieve satisfactory levels of extraction
- Cool enough to promote fresh fruit flavour
101
What approach is taken towards temperature and cap management when fermenting/vinifying Cabernet Sauvignon? Why? When is this especially important to consider?
- High temperatures are avoided
- Less extractive cap management is used
- The grapes are high in tannin
- especially when the tannins are unripe
102
What can be done to gently extract and soften the tannin after fermentation of Cabernet Sauvignon ?
A period of post-fermentation maceration
103
How much new oak can be used when vinifying Cabernet? Why?
- A high proportion of new oak can be used
| - Due to the grape's intense flavours, medium to full body and high tannins
104
What kind of oak is widely used for Cabernet wines?
French 225L barriques
105
How long can Cabernet mature in oak for? What's typical?
- From six months to three/four years
| - 12 to 18 months is typical
106
Which features of Cabernet make it less suitable for a single-varietal wine?
High tannins and lack of body
107
What often plays the role of Merlot in Australian Cabernet blends?
Shiraz
108
What is considered the 'other' great grape of Bordeaux?
Merlot
109
How does Merlot compare with Cabernet in the growing season?
It buds and ripens earlier than Cabernet
110
In which areas of Bordeaux is Merlot dominant?
Saint-Emilion and Pomerol
111
List the key points of the 'International Style' of Merlot
- 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
Where is the international style of Merlot often made?
- Many new world countries
- South of France
- Some Bordeaux estates
113
Describe the traditional Bordeaux style of Merlot
- Harvested earlier
- Medium body and alcohol
- Higher acidity
- Fresh red fruit character
- Some vegetal, leafy aromas
114
Where is the traditional style of Merlot often found?
Rarely outside of Bordeaux
115
How is Merlot usually treated at the winery?
- 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
Describe the key viticultural characteristics of Pinot Noir
- Thin-skinned
- Early budding
- Early ripening
117
What is the consequence of Pinot Noir being such an old variety?
There are many clones with varying characteristics
118
List two styles into which Pinot Noir can be made
- Light and fruity with red cherry notes
| - Complex and earthy with flavours of spice and forest floor
119
What is the big challenge of vinifying Pinot Noir in the winery?
Extracting maximum colour and tannin without overworking the juice
120
Why is it important NOT to overwork the juice of Pinot Noir?
The elegance of the primary aromas can be lost or overwhelmed
121
Why is maximum extraction a key aim of the winemaker when dealing with Pinot Noir?
Colour and tannin can be tricky to extract from its skins
122
Which climates is Pinot Noir best grown in? Why?
- Cool to moderate climates
| - It is an early ripening variety
123
Describe entry-level red Burgundy wines
Very light with marked acidity and a hint of oak for structure
124
Describe red wines from the better sites in the Cote d'Or
Greater intensity and complexity than cheaper alternatives with flavours ranging from delicate and floral, to spicy and more tannic
125
What is the risk of Pinot Noir being grown in cooler environments/years?
They may not ripen fully, leading to vegetal notes like cabbage and wet leaves
126
Where else in Europe is well known for high-quality Pinot Noir?
Baden in Germany
127
List some regions in the new world which produce high-quality Pinot Noir
- 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
What happens to the flavours of Pinot Noir if its climate is too hot?
Flavours become jammy and unattractive
129
Is Pinot Noir destemmed and crushed at the winery?
Sometimes
130
What will typically happen to Pinot Noir before fermentation?
Pre fermentation maceration to maximise colour and flavour extraction
131
What is becoming increasingly popular when fermenting Pinot Noir? What does this achieve?
- Using whole bunches
| - It generally enhances RED fruit and floral characters
132
How does fermentation occur when whole bunches are used?
- The bunches are gradually crushed in a series of punch-down operations
- Fermentation continues on skins once they are all broken up
133
What fermentation temperature is common for Pinot Noir?
Upwards of 30C
134
Why is Pinot Noir often fermented at such high temperatures?
To extract more colour, flavour and tannin for longer aged wines
135
When may Pinot Noir be fermented at cooler temperatures?
For lighter, fresher styles
136
Which post fermentation practice in the winery is not widely used for Pinot Noir?
Post-fermentation maceration
137
Describe oak usage when making Pinot Noir wines
- 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
With which varieties is Pinot Noir usually blended?
It's not usually blended with other grape varieties.
139
Why may a winemaker blend Pinot Noir with other Pinot Noir?
The components of the blend may come from different vineyard plots or undergone different treatments the winery
140
What is the aim of blending different treatments/plots of Pinot Noir?
To increase complexity or improve consistency
141
Describe the characteristics of the best Pinot Noir wines?
- They can develop in bottle for many years
| - Gain flavours of forest floor and mushroom
142
What is the role of oak in Rose winemaking?
It's rarely used
143
What are the three main methods of Rose wine production?
- Direct Pressing (using black grapes)
- Short Maceration (using black graped)
- Blending (adding some qty. of black grapes to white wine)
144
Briefly describe the 'direct pressing' method of Rose wine production
Black grapes are crushed and pressed in the same way as for white wine, extracting a little colour
145
What style of Rose does direct pressing create?
The most delicately coloured
146
What is the danger when using the direct pressing method of creating Rose?
That too much tannin will be extracted
147
Describe short maceration as a process of creating Rose wines
- 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
Where is the only place in EU blending is permitted as a means of creating Rose?
Champagne
149
Is MLF almost a standard practice in making red wine?
Yes
150
Is post-fermentation maceration a desirable process?
May or may not be.
151
Which particular variety is often blended with Cabernet Sauvignon to provide softness and fruit to complement Cab's lean structure?
Merlot
152
What are the characteristics of the Syrah/Shiraz grape variety?
- small and thick
- dark coloured skins
- will not ripen in cool climates.
153
Describe the styles of wines make with Syrah/Shiraz?
- 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
Where in Europe is famous in growing Syrah?
Northern Rhone in France
155
How's the climate of Rhone for Syrah?
at the coolest limit for Syrah production.
156
Describe the style of Syrah made in the Northen Rhone:
- quite light bodied
- simple black fruit and herbaceous flavours
- slightly grippy tannins
157
Describe the style of Syrah made in the Sourthern Rhone
- fuller bodied
- berry flavours and hints of pepper
- notes of meat and leather after a little ageing
158
Where in Southern Rhone are famous in growing Syrah?
Cote Rotie and Hermitage
159
Other regions that are famous in growing Syrah:
- Languedoc
| - Roussillon
160
What other varieties will be used to blend with Syrah in Languedoc and Roussillon?
Black grape varieties:
- Grenache
- Mourvedre
- Carignan
- Cinsault
161
Describe the style of Syrah make in Languedoc and Rousillon
- the warmer climate there provides wines with riper flavours and tannis.
162
Which country and the regions in this country are famous in making Shiraz in the New World?
Australia's Hunter and Barossa Valley.
163
Describe the style of Shiraz made in Hunter and Barossa Valley:
- soft earthy
- spicy
- with concentrated black fruit aromas
164
Where are the cooler regions in Australia famous in making Shiraz?
- Great Southern
- Geelong
- Heathcore
165
Describe the style of Shiraz make in the cooler regions of Australia:
leaner, more peppery styles.
166
Where are the countries famous in making Shiraz in the New World other than Australia?
- Chile
- South Africa
- Hawke's Bay @New Zealand
- Washington State @the USA.
167
What styles of Shiraz can be produced in warm and hot climates?
- full-bodied, intensely ripe with high alcohol. And....
| - more restrained style: early harvest, lower alcohol.
168
What are the winemaking techniques used to make Shiraz in warm and hot climates? What are the characteristics of the Shiraz made this way?
- 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
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?
- 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
What are the characteristics of the Grenache/Garnacha grape variety?
- late ripening
- needs to be planted in warm or hot climate
- high tolerance for drought condition
- sweet and thin-skined
171
What are the flavour characteristics of Grenache/Garnacha wines
- high in alcohol
- low acidity
- full-bodied
- soft tannis
- red fruit flavours
172
what is the name of Grenache in Spain
Garnacha
173
Garnacha in Spain is an important blending partner of which variety in making the Priorat wines in Rioja?
- Carignan
174
Describe the wine style of Priorat, with blending Garnacha and Carignon:
- deep colour
- high tannin
- fresh black fruit
- toasty oak
175
In Rioja Baja, Garnacha is blended with which local variety?
Tempranillo
176
Describe the wine style of Rioja Baja, with blending Garnacha and Tempranillo:
perfumed body and alcohol
177
Where else in Spain grow Garnacha other than Priorat and Rioja?
- Calatayud
- Carinena
- Navarra
178
Spain makes Rose wines from Garnacha. T/F?
True
179
Which grape variety is the most widely planted in Southern Rhone?
Grenache
180
Which appellation in Southern Rhone makes the finest Grenache wines?
Chateaunerf-du-Pape
181
In Chateaunerf-du-Pape, Grenache is usually blended with which two varieties typical of the south of France?
- Syrah
| - Mourvedre
182
Describe the style of the wines of Chateauneuf-du-Pape blending Greanche with Syrah and Mourvedre:
- full bodied
- richly textured
- concentrated spicy and fruit
183
Outside of Southern Rhone, where in France also plant Grenache?
- Languedoc
| - Rousillon
184
In Languedoc and Rousillon, Grenache is usually blended with which four varieties?
- Syrah
- Mourvedre
- Carignan
- Cinsault
185
Describe the style of the wines of Languedoc and Rousillon blending Grenache with other varieties:
styles may vary depends on the bland of grapes and climate, but most tend to:
- spicy
- perfumed character reminiscent of the local herbs.
186
Outside of Europe, which regions and country produce the highest quality of Grenache?
Barossa Valley and McLaren Vale @Australia.
187
Describe the style of the Grenache wines made in Barossa Valley and McLaren Vale IN THE OLD DAYS:
- intensely concentrated
- full-bodied
- high level of alcohol
188
Describe the style of the Grenache wines made in Barossa Valley and McLaren Vale NOWADAYS:
- 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
How Grenache is commonly treated before alcohol fermentation?
- 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
Describe the common fermentation process of making Grenache
- 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
If the producer want to enhance the tannin structure of the Grenache wine, which post fermentation process will he use?
post-fermentation maceration.
192
Usually, Grenache wine will drained off _____ at the end of _____.
- the skins
| - fermentation
193
Grenache is usually matured in new or old oak?
old.
Because the toasty notes from new oak can overwhelm Greanche's fruit flavours.
194
Grenache is usually matured in barriques of foudres?
foudres.
195
Grenache is usually blend with other varieties or made as a varietal wine?
blend
196
What are the benefits in blending Grenache with other even more heat tolerant varieties e.g. Mourvedre, Carignan?
can lend fresher fruit flavours, as well as greater tannin and colour to the blend.
197
In some of the New World countries, which method they can use to create fruity, inexpensive rose wines which is not permitted in EU?
Blending black and white grapes
