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WSET 3 Spring 19 > Ch 8 > Flashcards

Ch 8 Flashcards

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1
Q

White wine steps

A

GRAPES - grape sort - crush fruit - skin contact —- PRES FRUIT - clarification - ALCOHOL FERMENT – stainless - oak - inert–RACK OFF LEES - mlf - blend - age (inert, oak, lees) — blend again - PACKAGE - WINE FOR SALE

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2
Q

what are wine making choices for less aromatic white grapes?

A
  • crush vs whole bunches
  • controlled exposure to oxygen to improve ability to age
  • clarification–> settling method (may choose to leave matter for texture)
  • fermentation - stainless, concrete, oak,
  • MLF
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3
Q

describe the Italian style Pinot Grigio

A

Produced in Alto Adge, Trention, Friuli-venezia
-dry style
-premium = great flavor concentration– Northerly Alpino
VENETO -pale skin, fleshy, neutral, high yields, early harvest – high volume

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4
Q

describe the French style Pinot Gris

A
  • early ripening in warm climate
  • dry or off dry
  • often with oily texture
  • ripe, tropical fruit, ginger, honey
  • skin– deeper color golden
  • style also made in NZ, Tasmania, Australia, and Oregon
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5
Q

regions that have build reputations for heavily oaked Chardonnay

A

CA- Russian River Valley, Los Carneros
Australia- Adelaide Hills, Geelong, Mornington
NZ- Gisborn, Marlborough
Chile - Casablanca Valley

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6
Q

Characteristic of Chardonnay in Burgundy

A

Chablis: H acid, green apple, citrus, wet stone slate

Cote d’ Or: stone fruit, creamy oak

Maconnais: more ripe fruit and rounded toasty oak, MLF, extended lees, nuts, and /or mushroom

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7
Q

Characteristics of Chardonnay

A

grow in variety of climates/ early bud
Moderate climates: fleshy fruits peach, melon
Warm: tropical fruit, banana, pineapple

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8
Q

what is the goal in producing wine w/ less aromatic grapes?

A

the aim is to enhance the base material provided by the grapes

  • achieved by doing relatively little, pure in form
  • other wine makers may choose techniques that add complexity and texture
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9
Q

How to handle aromatic grapes during the wine making process

A
  • crushed fruit or whole bunches that are loaded into the press
  • little skin contact or none
  • gentle clarification used
  • inert vessels for fermentation
  • cool temp
  • see little post fermentation choices: chips/ staves, MLF avoided by adding SO2
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10
Q

How are sweet wines made?

A

1) stop fermentation add grape spirit by adding SO2 or chill wine
2) add sweet component
3) start with a concentrated sugar juice

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11
Q

list ways to create concentrated sugar grape juice prior to fermentation?

A
  • noble rot
  • drying on vine
  • drying after picked
  • freezing grapes
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12
Q

Where is Riesling grown

A 
Germany- premium has balanced acidity 
Australia- range of sweetness 
Australia- Clare and Eden: dry, lime
France, Alsace- Dry, late harvest, boytrytis
Washington: dry
NZ & NY: fruity and off dry
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13
Q

Characteristics of Riesling

A
  • tolerant of cold winters: buds late in spring
  • cool climate: green fruit & floral
  • warm climate: citrus stone fruit
  • left on vine–> accumulates sugar w/o lose acidity
  • aged–> develop honey & toast and petrol
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14
Q

characteristics of Sauv blanc

A

Aromatic with H acid, early ripening, suited for cool climates

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15
Q

where does Sauv Blanc grow?

A

LOIRE: elegant, restrained, green apple, asparagus, wet pebble
MARLBOROUGH: intense sun, gooseberry, elder flower, grapefruit, passion fruit
MARGARATE RIVER: blended with semillon
PESSAC, NZ, CA: fermented and aged in oak

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16
Q

name white grapes varieties that have pronounced aromas and flavors

A 
Sauv blanc                
riesling
muscat                      
gewurztraminer
torrontes
-generally wine makers aim is to retain primary fruit characteristic and aromatics
17
Q

what are wine making choices when producing premium white wines?

A
  • make high quality often at the expense of volume
  • do not always follow precise formula
  • often adapt techniques according to vintage, conditions, vineyard conditions, vineyard plot, style…
18
Q

what are wine making choices when producing high volume inexpensive white wine

A
  • desteamed and crushed
  • grown in warm & hot – add acid
  • highly clarified- centrifudge
  • stainless steel -temp control
  • commercial yeast - reliability
  • MLF prevented
  • Racked off lees
  • may contain RS–> add unfermented juice or RCOM
  • clear, bright with out sediment
19
Q

High volume chardonnay flaovrs

A
  • unoaked - peach, melon, RS common

- oaked- vanilla, toast

20
Q

High volume pinot grigio flavors

A

unoaked, pear drop.
light body
med acid

21
Q

high volume sauv blanc flavors

A

herbaceous flavor if underipe

22
Q

characteristics of high volume inexpensive white wine

A

enjoyed by large number of consumers

  • not complex
  • reasonable priced
  • single variety or blended
  • neutral flavor
  • chard pinot grigio, sauv blanc
23
Q

blending as a wine making choice?

A

For simple varietals pure wine, _____ improves consistency and balance

for complexity ___ from batches that have undergone
lee contact
MLF
Oak treatment

24
Q

name post fermentation white wine making choices

A
  • matured in oak
  • stored in inert vessels
    * w/ or w/o staves/ chips
  • use fine lees
  • choose or block MLF
25
Q

fermentation vessels as a white wine choice

A

1) Stainless Steel- temp controlled mechanism applied
2) Barrels
- use small size
- house in cool cellar
- more risk

26
Q

fermentation temp as a white wine choice

A

12-22C

Too Low= create pear drop / fail to capture true varietal character

Too High= encourage more complex non-fruit aromas
-also risk of not varietal character

27
Q

Clarity of the juice as a wine making choice

A
  • Juice needs to be ___before fermentation

- accomplished by settling, centrifuge, fining, filtration

28
Q

list the results that could happen if the wine maker chooses not to clarify the juice before fermentation

A

unpleasant aromas
stuck fermentation
wine will not show pure varietal character

29
Q

what is the outcome w/ regards to skin contact as a wine making choice in white and sweet wines

A
  • most wines- little time - oxidation
  • grapes crushed: use free run or pressed juice
  • whole bunches un-crushed grapes to press–> reduces oxidation, varietal purity and delicacy
  • some may choose time on ____ which increase flavor, intensity, texture, done in cool temp for shot few hours
30
Q

in the process of making white and sweet wine, what are the important decisions

A
  • skin contact
  • how to clarify the juice
  • fermentation temp
  • vessel used for fermentation/ age
  • use of lees
  • MLF
  • other

WSET 3 Spring 19 (46 decks)

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