Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

CAPS - Sensory Development of Wines > Class 4: Orange and Rosé Wines > Flashcards

Class 4: Orange and Rosé Wines Flashcards

HOST 9112 Sensory Development and Wine Styles

1
Q

What are both orange and rosé wines defined by?

A

Both orange and rosé wines are defined by skin contact in the winemaking process

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What components do grape skins contribute to wine?

A
  1. Colour
  2. Tannins
  3. Flavour compounds
  4. Aromatic compounds
  5. Aromatic precursors
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is maceration?

A

Maceration refers to the crushing of grapes to release juices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is skin contact?

A
  • Maceration length = skin contact
  • The length of time the skins, pulp and juice are left in contact with the grape skins
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Historically, why would white wines have some skin contact?

A

No easy way to separate skins from the juice.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Historically, how did skin contact help?

A

Before the invention of glass bottles and refrigeration, tannins helped preserve and stabilize the wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Where orange wine originate?

A

Slovakia
Slovenia
Georgia

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is the grape of choice for Georgian orange wine?

A

Rkatsitelli

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Descibe 3 characteristics of modern-day orange winemaking.

A
  1. Skin contact can be short or long
  2. Fermented in SS, large oak fermenters, concrete vessels or amphora
  3. Can be made from wide range of grape varieties
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Describe 4 things to know when making Georgian orange wine.

A
  1. White grapes are fermented on skins
  2. Fermented and aged in large buried terracotta vessels called Qvevri
  3. Sealed with beeswax and clay after MLC
  4. Naturally filtered and clarified as the grape solids fall to the bottom
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are the two methods of making rosé?

A
  1. Saignée method
  2. Direct press
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

With regards to making rosé wine, what do both Direct Press and Saignée method involve?

A

Both involve skin contact for a short to moderate length of time to extract colour, aromatic and flavour compounds from skins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Describe the Direct Press method for making rosé.

A
  • Can be 100% red grapes or a co-ferment of red and white varieties
  • Quickly pressed after harvest using gentle press methods
  • Skin contact is brief
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Describe the Saignée method for making rosé.

A
  • Red grapes destined to produce a red wine
  • During maceration a portion of the juice is “bled off” and fermented separately
  • The skins are in contact with a lesser amount of juice, so the concentration is greater
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Name 8 regions that produce rosé wines.

A

France (4), then 3C’s, then RR

  1. Tavel, Southern Rhone
  2. Provence
  3. Bandol
  4. Palette
  5. California Blush
  6. Cerasuolo d’Abruzzo
  7. Champagne
  8. Rioja Rosado
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Describe Tavel from the Rhône Valley.

A
  1. Tavel AOC is most notable
  2. Rosé only appellation
  3. Darker-hued rosé based on Grenache
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What grapes are used to make rosés in Provence?

A
  • Blends based on Grenache, Cinsault and Mourvèdre
  • Sometimes includes Rolle (Vermentino) and Clairette
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Describe a rosé from Champagne.

A
  • One of the only places allowed to produce rosé by blending reds and whites
  • Most high quality champagne uses the saignée method
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Describe the rosé called Cerasuolo d’Abruzzo.

A
  • Montepulciano d’Abruzzo grape
  • Deeply coloured wine
  • Sometimes made with extended maceration
  • Could be classified as either rosé or red
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Describe the rosé called Rioja Rosado.

A
  • Grenache and Tempranillo
  • Can be made joven for early consumption
  • Can be made in an oaked-aged style intended to improve in bottle for years
21
Q

Describe a rosé called California Blush.

A
  1. Refers mostly to white Zinfandel
  2. Popularized in 1980’s
  3. Pale colour
  4. Small amount of RS
  5. Wines labelled with the term blush imply a fruit forward, round, off-dry style
22
Q

What benefits does stem inclusion have during whole bunch pressing?

A

Latticework for juice to drain more easily.
Air space to act as cushions for more gentle pressing.

23
Q

Are red or white grapes are used to make orange wine?

A

White grapes.

24
Q

Are red or white grapes used to make rosé wine?

A

Red grapes but white grapes can also be blended to make the wine paler.

25
Q

Why is orange wine orange?

A

The orange colour derives from pigments that have oxidized and not from the skins themselves. An “orange” wine can be quite pale if made reductively.

26
Q

Are all wines in the “white” category actually white?

A

No. Gewürztraminer, for example, will actually be slightly pink if made with skin contact. A lot of wines are lumped into the “white” category, even when they are not.

27
Q

What does the punt at the bottom of a bottle do?

A

Collects and concentrates sediment.

28
Q

Why are qvevri tear shaped?

A

The point at the bottom collects and concentrates sediment.

29
Q

Is there a relationship between colour and sweetness?

A

No.

30
Q

Give 2 reasons why people associate colour with sweetness.

A
  1. People associate a darker colour with sweet.
  2. Past experience.
31
Q

Why are white grapes and red grapes combined to make rosé?

A

Using 100% red grape will make the rosé too dark.

32
Q

Is Tavel lighter or deeper in colour?

A

Tavel is deeper in colour because of extra maceration.

33
Q

What does “Saignée” mean on a bottle of Champagne?

A

Denotes higher quality.

34
Q

Does Champagne produce still wines?

A

Yes. The Champagne region is warming.

35
Q

Who started the White Zinfandel movement in CA?

A

Sutter Home Zinfandel.

36
Q

Name an AOC that produces a still wine from Champagne.

A

Coteaux Champagnois

37
Q

If there is no age label on a bottle of Rioja Rosada, what is the assumed age?

A

Joven

38
Q

Name 3 Loire Valley rosé wines.

A
  1. Rosé de Loire
  2. Cabernet d’Anjou
  3. Rosé d’Anjou
39
Q

Describe a Rosé de Loire wine.

A

Mainly produced in Anjou-Saumur with significant amounts from Touraine
Always dry
Cabernet Franc and Cabernet Sauvignon

40
Q

Describe Cabernet d’Anjou

A

Grown in Anjou-Saumur
Medium dry to medium sweet
Cabernet Franc and Cabernet Sauvignon

41
Q

Describe Rosé d’Anjou

A

Grown in Anjou-Saumur
Less sweet
Predominantly Grolleau grape blended with Cabernet Franc

42
Q

What is Grolleau?

A

Local to Anjou Saumur
High-yielding black grape
Predominant blend in Rosé d’Anjou

43
Q

Describe Sancerre Rosé.

A

Must be made from Pinot Noir
Delicate fruit flavours.
Pale in colour
Dry
Light-bodied

[https://www.lcbo.com/en/jean-max-roger-la-grange-d-aemi-rre-sancerre-ro

44
Q

What grape is used to make Tavel? How long must it macerate to get its deep colour?

A

Grenache. Must be macerated 12-24 hours.

45
Q

What is a non-WSET word to describe a rosé

A

Coral.

46
Q

If a rosé has deep colour, are there likely to be tannins?

A

Yes. Good likelihood there will be “low” tannins.

47
Q

What is the difference between tasting an ounce of wine in a flight and ordering a glass?

A

A guest ordering a glass is making more of a commitment and is therefore less likely to order a wine they are unsure of.

48
Q

Some winemakers choose not to filter an orange wine. What are the pros and cons?

A

More complexity in the wine, but more bottle variation.

CAPS - Sensory Development of Wines (14 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions