Ch 9 Flashcards
Red wine steps
GRAPES- sort- destemed- CRUSH- pre ferment maceration GRAPES-whole bunches- semi or carbonic ALCOHOL FERMENTATION- post maceration DRAIN to FREE RUN juice or SKIN LEES if FREE RUN - MALO if SKIN LEES - PRESS WINE- MALO blend - mature- blend again- clarify stabilize PACKAGING
where in Spain is grenache produced
PRIORATE and RIOJA - blended with Carignan, H tannin, fresh black fruit, toast oak
RIOJA–> RIOJA BAJA blend with tempernillo, contributes perfume body and ABV
CALATUYUD
Carinea
Navarra
others regions produce rose
vineyard choice for grenache
late ripe -warm & hot climate -high tolerance for drought -sweet think skinned and H abv -L acid, full body, soft tannin red fruit flavors
winery choices for grenache
1) de-steamed, crush at arrival
2) pre fermentation maceration common
- some whole bunches
3) open top ferment, stainless or cement, gentle cap mgt
4) post ferment maceration –> add tannin
5) matured in large vessels, foundres
6) it is usually blended
7) in hot climate- jammy and H abv
where is premium grancache produce outside EU
Barossa and McLaren -concentrated full body, H abv -more restrained: old bush vine -L volume, H concentrated flavor red berries and pepper spice
describe granache in france
1)S Rhone: CDP- full body, rich texture, concentrate, spicy red fruit
2) Langudoc: GSM, carignan, and cincult
spicy perfumed, local herbs
vineyard choices for syrah
- small thick dark color skin
- not ripen in cool climates
- range: medium bodied with pepper and fresh black fruit aroma
- to full body with intense very ripe black fruit with hints of licorice
- deep color and H tannin long age
name the regions of France for Syrah
Cote Rotie and Hermitage
-can produce full body (sough face slopes) pepper, meat, leather (after age)
Langudoc: blended with grenache, mourvedre, carignan, cincult,
-riper flavors and tannin
describe the wine produced from France’s syrah
climate is the coolest for growth / ripening
-light wine simple black fruit, herbaceous fruit grippy tannin
where is syrah produced outside of france
HUNTER VALLEY and BAROSSA (HOT)- soft earthy, spicy, black fruit aroma
GREAT SOUTHERN, GEELONG, HEATHCOTE (COO)- leather, more pepper
Chile, S Africa, Hawke’s Bay (NZ), Washington state
winery choices for syrah (more restrained)
- harvest early
- lower sugar- lower abv
- moderate climate
- gentle cap mgt
- percentage taken for whole bunch fermentation
- age in large barrels 300-500 L, using old oal
winery choices for syrah (full body)
warm and hot climates
- vigorous cap mgt to extract color, tannin, flavor
- high portion aged in new oak
- toasty flavors and concentrated flavors
vineyard choices for Pinot Noir
- early ripe
- thin skin
- many clones
- light fruity red cherry notes to complex earthy spice for forest
- tannin tricky b/c skin delicate
name new world regions that produce premium Pinot Noir?
CA: Los Carneros, Sonoma
NZ: Martinborough, Malborough, Central Otago
Australia: Yarra Valley, Mornington Peninsula, Tasmania
S Africa: Walker bay
Chile: Casablanca
name old world regions that produce premium pinot noir
FRANCE: Burgundy, Cote d’Or
- intensely complex
- range from delicate floral to tannic and spicy
GERMANY-Baden
press wine options for red wine
1) free run - wine draws off skins
- at start of ___- wine may be similar in composition as free run
2) as continues –> deeper in color and tannin
3) may choose to separate in fractions
4) later fractions used to adjust color or tannin to final blend
post fermentation maceration choice
- may or may not be desirable
- length of time wine stays on its skins once fermentation is complete depends upon style
- can create smoother tannin and structure
what choices are available for fermenting red wine vessels
- considering cap mgt- vessels are usually large, many are open topped
- oak, tank, concrete, stainless
- closed oak barrels impracticable/ impossible to maintain sufficient contact with skins
rotary fermenters
fermentation takes place in a horizontal tank
-it keeps the juice in constant contact with skin
rack and return
- fermentating juice is drained and put into another vessel, leaving cap behind
- juice is pumped back over the cap
- done once or twice very extractive and heat dissipating
pump over
drawing off fermenting juice from bottom of vat and pumping it up on the top
-dissipate heat and oxygenate juice
punching down
1) traditionally done by hand with paddles at the end of sticks
- a person could become CO2 sick
2) mechanical paddles
- care to not over work the cap
- fermentation w/ tannin are more easily extracted
- bitter astringent
cap mgt techniques
- punch down
- pumping over
- rack and return
- rotary ferment
- fermentation vessels
temperature control during fermentation
20-32 C depending on style
- high aids in color extraction
- not to exceed 35C kill yeast zone
- control color, flavor, tannin by control temp
- wine maker may choose to reduce temp at end of fermentation to control tannin
cold maceration or cold soaking
once fruit has been crushed
- period of time skin is left in juice at a low temp
- before fermentation
- extract flavor and color
- tannin are more soluble in alcoholic solution
the vast majority of red wine making is de-stemmed and crushed. what techniques are limited to this?
1) pre fermentation - cold maceration
2) temperature control 20-32 / 35 kill
3) cap management - extraction control
what is the key to red wine making to make it successful
1) extraction of color
2) tannin
- more considerations during & after fermentation
- pressing happens after fermentation
- MLF standard practice no stylistic choice
semi carbonic maceration intails?
1) vat filled with whole buches
2) grapes are crushed under the weight
3) ambient yeast starts fermentation
-produce CO2 which fills tank
-remaining berries under co carbonic maceration
NO CO2
why would a winemaker choose to ferment using semi carboinc maceration?
better integration of aroma from intercellular fermentation
- retains fresh fruit character
- some notable pinot noir is done this way
carbonic maceration intails?
1) placing only whole uncrushed bunches into vats
2) vat filled with CO2
3) intracellular fermentation starts
- at 2% ABV, skins split and juice released
- generally pressure at this stage
why would a wine maker choose to ferment using carbonic maceration?
method of fermentation extracts color but little tannin
-soft fruit –> kirsh, banana, bubble gum, cinnamon
styles of whole bunch fermentation
1- carbonic maceration
2- semi carbonic maceration
3- whole bunches w/ crushed fruit
whole bunches w/ crushed fruit fermentation intails?
1) whole bunches not covered w/ CO2
- largely submerged by crushed grape
- therefore intrcellular fermentation take place
2) whole bunches progressivly crush b/c punch down
why would a winemaker choose to use whole bunches w/ crushed fruit as a fermentation choice?
- more carbonic achieved by higher percentage of whole berries
- technique- silkier texture and brighter fresher fruit character
describe blending rose production
small quantity of red wine is added to white
- not permented in EU except Champgne
- some fruity inexpensive NW wine made this way
describe short maceration rose production
black grapes are allowed to macerate to extract flavor and cover
- duration–> how much color and tannin
- free run juice is drained off and fermented in cool temp
describe direct pressing rose production
black grapes are crushed and pressed in the same way as in white wine production
-extracts little color and care not to extract too much tannin
in basic terms, how is rose made?
1- direct press
2 short maceration
3-blending
premium merlot winery choices?
-de-stemmed, crushed, perfermentation, maceration–> greater color skins are supple
-skins are supple
-age in new oak–> toast, vanilla, clove, juice plum
12-18 mts common age
describe the internal style, premium merlot
- harvested as late at possiable
- intense purple color extracted
- blackberry, plum, soft velvet texture tannin
- new oak - toasty flavors
premium Bordeaux Merlot region
SAINT EMILLON and POMEROL -harvested early -med body and abv -high acidity more fresh fruit red -some vegetate and leafy aroma
premium cab sauv winery choices
- de-stemming and crushed–> herbaceous and astringent disreguarded
- thick skin- deep color before fermentation
- 26-30 C exractive and fruit balance
- oak aged, high perecntage in new oak (225L barrique french 6mt to 4 years/ 12-18 mts typical)
- often blended
premium cab sauv outside europe
Napa Coonawary and Margret river Australia Hawkes's Bay NZ Stellenbosch S Africa Colchagua Valley Chile
what are the characteristics of premium cab sauv outside europe?
- seen in in varietal and blends styles
- ripens better in warm climates with long sunny hours
- full body, ripe black current and black cherry notes, smooth tannin
cab sauv in classic europe
Medoc:
long lived vines
Youth: displays grippy tannin,some ceder black current, leaf aroma
Age: soft tannin and expressive flavor (compared to merlot)
Blended with Sangiovese in Italy
and Temrpinillo in Spain
wine making choices for expensive red wine?
1) object retain fresh primary fruit characters
2) de-stemmed and crushed at arrival
3) commercial yeast 20-25 C
4) post fermentation mac avoided constraint on vat space
5) cap not heavily worked
6) carbonic/ semi carbonic
7) stainless steel - cheep staves
8) stabilized fined sterile filtered bottle
vineyard choices for high volume inexpensive red wine
1) choose growing area that is warm, sunny, dry
2) cab, merlot, syrah, grenache
3) have concentration of color, tannin, flavor, fruitness
4) end wine maybe style grape variety or blend
5) style fruity red
advantages/ disadvantages to clarifying and stabilisation
1) most red wine will under go some form of fining and or filtration to improve ______
2) some wine makers avoid process–> harms the structure
- gradual sediment naturally occurs on all wines subject to long maturation before bottle in w/o filtration
Blending
enhanses or balances aspects of wine, color, body, tannin, acid flavor
must include:
-2 different varieties and or
-2 different fractions and or
-2 different oak (aged, size, toast stainless, concrete)
maturation options for red wine
1) oak or no nok
2) virtually all MLF
3) if oak choice–> staves, chip ton inert vessel
now wine maker aim is subtle integration oak different ages and larger sizes
-best wine aged long and with new oak
winery production of Pinot Noir
1) either de-stemmed and crushed with period of pre maceration or keep some for whole bunch ferment
2) ferment temp 30–> cooler also light fresher style/ warmer more tannin and color
3) age in oak: 12-24 months for premium
4) not usually blended with other grapes
- blending s/ other plots of grapes
5) best develops forest floor and mushrooms
Semi Carbonic Maceration in tails?
NO CO2
- vat filled w/ whole bunches
- grapes are crushed under the weight
- ambient yeast starts fermentation
- produce CO2 which fills the tank
- remaining berries undergo carbonic maceration
What grapes see Semi Carbonic Maceration as a wine making fermentation choice?
Some notable Pinot Noir are done this way
- better integration of aroma from intracellular fermentation
- retains better fresh fruit characters
Carbonic maceration intails?
- place only whole uncrushed bunches into vat
- vat is filled with CO2
- intracellular fermentation starts
- 2% ABV the skins split and juic released
- generally pressed at this stage
Why would a winemaker use Carboinic maceration as a wine making fermentation choice?
method extract color and little tannin soft fruit
kirsh, banana,
bubble gum, cinnamon
styles of whole bunch fermentation?
1) carbonic maceration
2) semi carbonic maceration
3) whole bunches w/ crushed fruit
Whole bunches w/ crushed fruit fermentation initials?
NO CO2 —> whole bunches are largely submerged by crushed grape
- intracellular fermentation takes place
- whole bunches progressively crushed b/c punch down
- more carbonic achieved by 1percent of whole berries
why would a winemaker use whole bunches w/ crushed fruit as a fermentation option?
this technique produces silker texture and brighter silkier texture and
-brighter, fresher, fruit character
