Chapter 8 - White and Sweet Winemaking

Question 1

Why would a white wine maker reduce skincontact?

Answer 1

Seperating the juice and skins as fast as possible reduced the risk of too much contact with oxigen.

Question 2

Why is skincontact sometimes used in white wines?

Answer 2

For flavour intensity and structure.

Question 3

Why is white wine often clarified before fermentation?

Answer 3

Freshly pressed juice contains fragments of cells from the grape skins and pulp.

This can lead to unpleasant aroma’s and stop fermentation.

Question 4

Why would a white wine NOT be fully clarified before fermentation?

Answer 4

It can add complexity and texture. And some believe it helps fight oxidation later on in the process.

Question 5

What is the optimum temperature for white wine fermentation?

Answer 5

Between 12 and 22 degrees.

Question 6

What does very cold fermentation to for a white wine?

Answer 6

Can give peardrop aroma’s and fail to capture variatal aroma’s.

Question 7

What does fermentation at higher temperatures do for white wines?

Answer 7

Instill more complex, non-fruit, aroma’s. But can also lead to loss of varietal characteristics.

Question 8

How can temperature be controlled during fermentation?

Answer 8

Fermenting in stainless steel vessels that allow for temperature control

Question 9

What are some choices a winemaker faces AFTER fermentation (3).

Answer 9

The use of oak during maturation (wether it be oak vessels, chips or staves)

Lees contact

MLF

Question 10

Name 5 aromatic grape varieties

Answer 10

Riesling
Muscat 
Sauvignon Blanc
Gewurztraminer
Torrontés

Question 11

Describe sauvignon blanc as a variety (3)

Answer 11

Highly aromatic
High acidity
Early ripening

Question 12

What are the 2 most famous regions for Sauvignon Blanc?

Answer 12

Loire valley and Marlborough

Question 13

What is the difference between Marlborough and Loir valley Sauvignon Blanc?

Answer 13

L: green apple and asparagus, wet pebbles
M: gooseberry, elderflower, grapefruit and passionfruit

Both are cool climate, but M has longer sun hours

Question 14

Name 2 regions producing fresh and fruity sauvignon blancs

Answer 14

South Africa and Chile

Question 15

Name 2 regions producing more fuller bodies styles of Sauvignon Blanc

Answer 15

Margaret River and Pessac Leognan.

They often blend with Sémillion and often even mature (a part) on oak

Question 16

Why is Sauvignon Blanc sometimes blended with Sémillion?

Answer 16

To lend body to the wine

Question 17

Describe Riesling as a variety

Answer 17

Tolerant to cold winters

Late budding (so protected from spring frost)

Mid- to late ripening

Cool climate: green fruit, floral

Warmer climates: richer flavour with citrus and stone fruit, loss of delicacy

Question 18

Why is riesling so perfect for making wines in a range of sweetness styles?

Answer 18

It retains a lot of acidity, even if left on the vine for a longer time

Question 19

How does Riesling age

Answer 19

It can stay alive and fresh for decades

Flavours of honey and toast

Still high levels of acidity

Gout de petrol

Question 20

What are main growing places for Riesling? And in what styles?

Answer 20

Germany: riesling-homeland. Range of sweetness styles, always with high acidity. Concentrated and refreshing.

Austria: mostly dry or very sweet

Alsace: mostly dry

Australia (Clare and Eden Valley): bone dry, high acidity, notes of lemon

Washington State: dry

New Zealand and Finger Lakes AVA: fruity and off-dry

Question 21

What are the usual winemaking choices for aromatic wines?

Answer 21

To keep fruit and floral notes, it must be treated delicately:

• monitor SO2 levels against oxidation
• little to no skin contact (often whole bunch pressing)
• clean juice through gentle clarification
• inert vessels for fermentation (no flavour imprint and temperature control). Sometimes large, used foudres for micro oxidation, just to give some structure
• little to no post fermentation winemaking
• no MLF by using SO2

Question 22

Is Riesling sometimes matured in oak?

Answer 22

Yes, in Alsace and Germany. In large, old, oak vessels for up to a year.

Question 23

What is Fumé Blanc?

Answer 23

A spicy and creamy style of Sauvignon Blanc from California.

Barrel fermented
Ambient yeasts
Lees
MLF
New oak

Question 24

Why are Chardonnay and Pinot Gris interesting varieties for winemakers?

Answer 24

They are more neutral in flavours and aroma’s, so the winemaker can play a bigger role in the final product

Question 25

Describe Chardonnay as a variety

Answer 25

Easily grown in a wide variety of climates

Early budding (spring frosts are a risk)

Cool climate: green fruit and citrus
Moderate climate: fleshy fruits such as peach and melon
Warm climates: tropical fruit such as banana and pineapple

Question 26

Name 3 styles of Burgundy Chardonnay

Answer 26

Chablis: citrus, green apple, stone and slate

Côte d’Or: stone fruit and creamy oak

Maconnais: ripe and round, toasty oak. MLF and extended lees contact

Question 27

Name 7 regions other than Birgundy, famous for chardonnay

Answer 27

Russian River Valley
Los Carneros

Adelaide Hills
Geelong
Mornington Peninsula

Gisborne
Marlborough

Cassablanca Valley

Question 28

Describe Pinot Grigio as a variety

Answer 28

Early budding
Early ripenint

Accumulates a lot of sugar in warm climates, but also loses accidity

Question 29

Describe Pinot Gris as an Alsacian variety

Answer 29

Dry or off dry
Oily texture
Ripe tropical fruit and ginger
Deep colour in skin. Golden in the glass

Question 30

Describe Pinot Gris as a New Zealand variety

Answer 30

Similar to Alsace (hence the labellint with Pinot Gris)
Same viscocity and medium accidity
More pure fruit aroma’s and slightly more resisual sugar

Question 31

What are main Italian regions for high quality Pinot Grigio?

Answer 31

Alto Adige, Trentino and Friuli Venezia Giulia

Question 32

Describe the Pinot Grigio clones used in Italy?

Answer 32

North, high quality: pinot gris clones from france and germany, small berries, great flavour concentration

Veneto: pale skin, fleshy pulp, fairly neutral

Question 33

Why do non aromatic varieties have a greater range of post-fermentation options in wine-making?

Answer 33

Their primary fruit aroma’s and possible florality are at less of a risk.

Secundary and tertiary aroma’s are more desireable in non aromatic varieties

Question 34

What are the 3 main ways of achieving a sweet wine?

Answer 34

Stopping fermentation

Adding a sweetening component

Concentrating grape sugars

Question 35

Explain how stopping fermentation works in sweet wine making

Answer 35

By fortification (adding grape spirit), adding SO2 or chilling the wine, the fermentation stops, resulting in some sugars that have not been converted into alcohol.

The last two methods often result in low alcohol wines.

Technique is often used in germany for Kabinett or spatlase

Question 36

What are 4 ways of ensuring high sugar content in grapes, in order to achieve sweet wines in the end?

Answer 36

Noble Rot

Drying grapes on the vine

Drying grapes after picking

Freezing grapes on the vine

Question 37

Explain Noble Rot

Answer 37

Caused by Botrytis Cinerea (same as grey rot)

Under the right conditions it causes Noble Rot.

Grapes must be fully ripe. Region must have humid and misty mornings and sunny and dry afternoons.

The fungus grows in the morning. Puncturing the skin of the grapes. After which, in the afternoon, water evapirates from the grape.

It leaves a distinct aroma and flavour in the wine. Honey, apricot, citrus and dried fruit

Question 38

What is passerillage?

Answer 38

The drying of grapes on the vine for sweet wine making.

After grapes are fully ripe, they start to dehydrate and turn to raisins.

Warm and dry automns are required for this, or grey rot will develop

Overripe fruit character and richly textured mouthfeel

Question 39

Explain the process of making Eiswein (icewine)

Answer 39

Healthy grapes are left hanging on the vine, left to freeze over.

The frozen grapes are picked and pressed, leaving the frozen water in the grapes and pressing out sugary liquid

Very pure varietal character