Chapter 5

Question 1

The pigments in grapes and wines change their colors in response to variations in pH which in turn is affected by temperature.

Answer 1

Grapes ripened under cool conditions will have lower pHs and the wines made from them will be more redish while grapes that ripen in warmer temps will have higher pHs and the wines from them will be more purple

Question 2

The most important step in red wine production for determining the style of wine

Answer 2

management of the extraction during fermentation

Question 3

Which wine component protects red wines during the longer aging periods that allow them to develop complex bouquets?

Answer 3

tannins

Question 4

Name two grape varieties of French origin and three from Italy that are used to make red varietal table wines in California

Answer 4

France: Pinot Noir and Cabernet Sauvignon ( and Merlot, Cabernet Granc, Syrah, and Gamay)
Italy: Zinfandel, Barbera, Grignolino, and Sangiovese(and Charbono)

Question 5

T/F: Its inherent qualities make Pinot Noir a good candidate for Blanc de Noirs wine production

Answer 5

True

Question 6

Which red wine grape is preferred when grown in Region I?

Answer 6

Pinot Noir

Question 7

What are the preferred viticultural regions for most red wine grapes?

Answer 7

Regions II and III

Question 8

Refer to the three Pinot Noir labels from The Monterey Vineyard, buena Vista, and Inglenook wineries. (p144)
A. In light of recent sensory research in California, which wine would be the most likely to have cherry, fresh berry, berry jam, and spicy characteristics?
B.Which wine would the study predict to have more vegetal, leather, and smoke/tar aromas and less cherry, fresh berry, berry jam, and spicy characteristics?
C.And which wine would the study not be able to make predictions about?

Answer 8

The place name in larger type and usually found near the name of the grape variety tells us where those grapes were grown.
A: Buena Vista because it’s a Pinot Noir from the Carneros district
B: Inglenook’s Napa Pinot Noir (the study compared Carneros with Napa-and Sonoma-Pinot Noirs)
C: Monterey County Pinot Noir. Wines from this region were not studied

Question 9

T/F: Cooler growing conditions produce red wines with more pleasing colors because their juices are of a stronger acidity-that is lower in pH-than hot region juices

Answer 9

true

Question 10

T/F: One thing a grower or winemakers does not have to worry about in Pinot Noir production is using the right clone

Answer 10

false. Pinot Noir is very mutable and there may be as many as 150 clones used in Burgundy, France

Question 11

T/F: In general, the results of canopy management studies for Cabernet Sauvignon have shown results like those for Sauvignon Blanc

Answer 11

True

Question 12

What soil conditions in the Napa area were found in preliminary studies to be associated with more cherry or berry flavors in Cabernet Sauvignon wines?

Answer 12

Older, typically hillside soils with a higher percentage of gravel and less ability to hold water were correlated with smaller crops and fruitier wine flavors

Question 13

T/F: In California red grapes for varietal table wine making are harvested at higher “degrees Brix” and lower total acids than are white grapes for varietal table wine making

Answer 13

True

Question 14

The juice of Zinfandel and most other red wine grapes is what color?

Answer 14

colorless

Question 15

During red wine fermentation the ___ on the fermenting must be kept wet by “punching down” or “pumping over” in order to prevent the growth of undesirable microorganisms and to promote ____ from the skins

Answer 15

…cap…extraction from the skins

Question 16

T/F: Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week

Answer 16

False. From 10-100 % of the juice will be sprayed over the cap one to three times a day

Question 17

T/F: Red wines often benefit from some exposure to air after fermentation and during barrel aging

Answer 17

True

Question 18

T/F: The longer the extraction goes on during fermentation, the more varietal flavor, color, and tannins from the skins end up in the juice

Answer 18

True

Question 19

The average maceration time for California Napa Gamay is about four days and for Cabernet Sauvignon is 7-8 days. This means that the average ____ _____ is intended for more aging than the average ______ _____.

Answer 19

Cabernet Sauvignon for longer aging than Napa Gamay

Question 20

T/F: Pinot Noir has naturally low concentrations of lighter pigments and is low in tannins, so California winemakers commonly collect the stems at the crusher and add them to Pinot Noir fermentations to produce premium wines

Answer 20

False. Winemakers who tried this found that peppery, green, “stemmy” flavors can result in the wines

Question 21

T/F: One simple, straightforward rule that can be stated for red table wine making ist hat the longer the skins are in contact with the wine, the harsher and more bitter and more astringent the wine will be

Answer 21

False, because an extended maceration of Cabernet Sauvignon can produce a wine with softer tannins

Question 22

Red wine fermentations are conducted at temperatures in the range ___ deg F.

Answer 22

60-95

Question 23

The alcoholic fermentation in red wine production is ____ than for white wine production

Answer 23

Some possible correct insertions: shorter, hotter, messier, more labor-intensive, more likely to occur in an open-topped tank, less likely to happen in a barrel ( hard to get those skins through the bung hole-going in or coming out)

Question 24

T/F: The malolactic fermentatino is both more common and more crucial in premium red table wine production than in premium white table wine production

Answer 24

True

Question 25

Why is producing cold stability immediately after fermentation not a concern for many red wines?

Answer 25

Because they will age through one or two winters at the winery before bottling the cooling that occurs will often causetartrate crystals to precipitate and tannins will react with and remove the heat-unstable proteins

Question 26

The amount of tannin in a red wine can be reduced by adding __ to the wine which removes tannin?

Answer 26

gelatin (or egg whites)

Question 27

Which red wine is most likely to be aged in French oak?

Answer 27

Zinfandel

Question 28

How would a wine be aged in barrels to minimize its exposure to air?

Answer 28

The barels would be sealed tight, rotated 30 degrees to wet the bung and tighten the seal, and not opened until the aging was complete

Question 29

Refere to teh Kendall-Jackson CARDINALE label. (p146) What grape varieties do you expect have been blended to make this wine? (1987, CARDINALE, Meritage, California, Red Table Wine)

Answer 29

Cardinale is a red Meritage wine. This means that Cabernet Sauvignon, Cabernet Franc, and Merlot are the most likely to have been used. Malbec and Petite Verdot are possible but less likely since they are not widely available in California.

Question 30

T/F: Pinot Noir is less likely to be blended than other wines

Answer 30

True

Question 31

Which variety is blended with Cabernet Sauvignon to “soften” its tannins?

Answer 31

Merlot

Question 32

California wineries age their wines ___ months in the bottle before releasing them

Answer 32

One-half month to 48 months

Question 33

What factors are important for slower bottle aging?

Answer 33

Higher tannins, lower pH, lower storage temperatures, more uniform temperatures, darkness and larger bottles

Question 34

T/F: On average, the overall process of making red wines from grape to bottle takes longer than the overall process of making white wines

Answer 34

True

Question 35

Intensely fruity red wines can be produced by creating an anaerobic environment that modifies the metabolism of the grape cells so that they form alcohol without the need for yeasts. This process is called ___

Answer 35

Carbonic Maceration

Question 36

T/F: The conventional yeast-catalyzed alcoholic fermentation plays no role in the carbonic maceration method of winemaking

Answer 36

False. A conventional, yeast-catalyzed alcoholic fermentation is used to create the carbon-dioxide-saturated environment into which intact clusters are loaded and is the means by which the remaining grape sugar is metabolized in the juice after pressing

Question 37

T/F: In the carbonic maceration method of winemaking, free-juice is often used for higher quality wines than press-run juice

Answer 37

False. The press juice is better because it comes from inside the grapes where the carbonic maceration occurred

Question 38

T/F: Pinot Noir wines are fermented at the lowest temperatures for red table wines, 60-65 degrees F

Answer 38

False. Pinot Noir is fermented at 80-90degrees F

Question 39

Red wines made up about __% of the US wine market during the 1980s

Answer 39

15-18

Question 40

What do carbonic maceration and methode champenoise have in common?

Answer 40

Both winemaking techniques were developed in France and both start with uncrushed, whole grape clusters, an absoute requirement for carbonic maceration and a very common practice for methode champenoise.