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WSET® Level 4 Wine > WSET® Level 4 D1 Wine Production > D1 Winemaking Choices for Different Styles of Wine > Flashcards

D1 Winemaking Choices for Different Styles of Wine Flashcards

Overview of major styles of wine and how they are made.

1
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

Would this style of wine be hand harvested or machine harvested?

Why?

A

Machine harvested

  1. Faster than hand harvesting;
  2. Cheaper than hand harvesting;
  3. Allows cooler night harvesting;
  4. Helps keep prices low.
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2
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

What time of day are these grapes transported to the winery?

Why?

A

Overnight or early morning are optimal

  • Cool grapes are less affected by oxidation and microbial spoilage, better for quality, and retain their aromatic fruity style;
  • Warm grapes are more at risk of oxidation and microbial spoilage.
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3
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

How are these grapes usually pressed?

Why?

A

Pneumatic press

  • Pneumatic press can handle large press loads;
  • Can flush with inert gas to prevent oxidation and microbial spoilage;
  • Helps grapes retain aromatic fruity style.
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4
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

Which must clarification choices do winemakers typically employ for this style of wine?

Why?

A

All methods that speed up clarification, such as flotation, centrifugation, clarifying agents

  • Low levels of solids speeds up processing, thereby reducing costs.
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5
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

Is hyperoxidation performed on this style of wine?

Why/why not?

A

Hyperoxidation is not done

  • Would reduce aromatic character of the wine
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6
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

Are these wines typically fermented with ambient yeasts or cultured yeasts?

Why?

A

Cultured yeasts

  • Reliable;
  • Help increase aromas to retain aromatic, fruity style;
  • Less risk of off-flavors.
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7
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

What vessel do these styles typically ferment in, and at what temperature?

Why?

A

Stainless steel at cool temperatures, 12–16°C / 54–61°F

  • Stainless steel allows temperature control;
  • Cool temperatures enhance and retain aromatic compounds.
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8
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

Is malolactic conversion encouraged or avoided?

Why?

A

Avoided

  • Buttery flavors would mask the aromatics and fruity style
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9
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

Does this style typically see lees aging?

Why/why not?

A

Lees aging is mostly avoided

  • Takes time, monitoring, and costs money, which do not help keep costs low
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10
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

Does this style typically see new oak aging?

Why/why not?

A

No oak aging

  • New oak flavors are undesirable for aromatic style of wine;
  • Costly.
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11
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

What type of finishing does this wine style typically see (tartrate stabilization, fining, and filtration)?

Why?

A

This style is typically:

  • Tartrate stabilized because consumers will not accept crystals;
  • Fined to ensure the wine stays clear and bright;
  • Sterile filtered to ensure no faults develop in the bottle.
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12
Q

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

How is this style of wine typically packaged?

Why?

A

Glass bottle, PET, Bag-in-box, Can: all good for immediate consumption.

Screwcap: also good for immediate consumption, retains aromatic, fruity style, low cost, lower risk of cork taint.

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13
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

Wines in this style are typically hand harvested or machine harvested?

Why?

A

Hand harvested

  • Allows for initial sorting in the vineyard of only healthy, fully ripe bunches;
  • Grapes are picked at optimum ripeness, which is better for quality.
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14
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

How are grapes for this style of wine typically transported to the winery?

Why?

A

Small crates

  • To limit damage, minimize crushing and the risk of microbial spoilage or fermentation starting before reaching the winery.
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15
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

To what degree are these grapes sorted?

Why?

A

Initially in the vineyard, then potentially several times on a sorting table, vibrating belt, and/or with an optical sorter

  • Eliminates substandard grapes (over-ripe, diseased, moldy, or sun burnt bunches/berries)
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16
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

With what press are these grapes typically pressed?

Why?

A

Pneumatic or basket press

  • Both are gentle and provide low extraction of unwanted phenolics
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17
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

What are the benefits of whole-bunch pressing these grapes?

A
  • Less oxidation, especially if grape bunches are covered with an inert gas;
  • Low extraction of tannins;
  • Creates a smoother mouthfeel.
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18
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

What method of must clarification is typically used?

Why?

A

Sedimentation

  • Involves the least manipulation;
  • Solids may increase complexity of aromas and flavors
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19
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

Is hyperoxidation ever carried out on wines of this style?

Why/why not?

A

Sometimes

  • Hyperoxidation will oxidize the compounds which are most prone to oxidation;
  • Removes bitter compounds;
  • Smoother final wine;
  • Less prone to oxidation later on.
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20
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

What are the three most common fermentation vessels used for this style of wine, and what benefit does each offer?

A
  1. Barrels
    • Deepens color, gives fuller body, and better integrates oak and primary fruit flavors;
  2. Neutral containers
    • Preserves primary fruit;
  3. Concrete eggs
    • Often just a portion of the wine is fermented in eggs which gives the winemaker a blending option.
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21
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

Why would a winemaker select ambient yeast to ferment their must?

A
  • They’re viewed as “part of the terroir”;
  • To promote distinctive aroma and flavor characteristics in the wine.
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22
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

Why would a winemaker select cultured yeast to ferment their must?

A
  • Reliability to ferment the must to dryness;
  • Selected for their neutrality or for promoting aromatic traits;
  • They may help produce a more neutral wine so that the wine showcases more of the oak flavors and characteristics.
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23
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

At what temperature is this style of wine typically fermented?

Why?

A

Moderate temperature: 17-25°C / 63-77°F

  • 20°C / 68°F to retain fruitiness but avoid low-temperature esters;
  • 25°C / 77°F to avoid low-temperature esters and to promote savory notes and added complexity.
24
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

Why would a winemaker chose to avoid malo, do partial malo, or encourage full malo on wines of this style?

A

If avoiding malo – to retain primary fruit aromas;

If partial malo – to create blending options for the final wine;

If full malo – to create a less fruity, buttery, lower acid wine.

25
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

What are the vessel options for maturation for this style of wine?

A
  1. Small oak barrels
    • mildly oxidative notes along with flavors of wood (vanilla, spice)
  2. Large barrels or stainless steel
    • neutral containers allows integration of flavors;
    • offers best expression of primary fruit flavors.
26
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

What are the benefits of lees stirring on this style of wine?

A
  • Adds body;
  • Adds aromas and complexity;
  • Reduces the risk of reductive compounds forming.
27
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

What type of finishing can this wine style typically see (tartrate stabilization, fining, and filtration)?

Why?

A
  1. Tartrate stabilization typically done via cold stabilization
    • least manipulation on the wine;
  2. Sedimentation
    • winemaker can avoid fining and filtering;
    • enables little intervention;
  3. Fining
    • if done, provides a clear, bright wine;
  4. Sterile filtration
    • if done, decreases risk of faults developing in bottle.
28
Q

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

What sort of packaging does this style of wine generally see?

A

Glass bottles with natural corks, technical corks, or glass stoppers (and the rare few with screwcaps)

  • These maintain style and quality, and offer the possibility of further aging in the bottle.
29
Q

Inexpensive, High-Volume Dry Red Wine:

Are the grapes for this style of wine typically hand harvested or machine harvested?

Why?

A

Machine harvested

  • Faster;
  • Cheaper, especially for large vineyards;
  • Allows for night harvesting.
30
Q

Inexpensive, High-Volume Dry Red Wine:

What time of day are these grapes transported to the winery?

Why?

A

Overnight or early morning are optimal

  • Cool grapes are less affected by oxidation and microbial spoilage, better for quality, and retain their primary fruit aromas;
  • Warm grapes are more at risk of oxidation and microbial spoilage.
31
Q

Inexpensive, High-Volume Dry Red Wine:

Grapes for this style of wine are heavily sorted (in the vineyard, on the sorting table, etc.) or do they see limited sorting (MOGs only)?

Why?

A

Limited sorting (MOGs only)

  • Helps keep costs low
32
Q

Inexpensive, High-Volume Dry Red Wine:

What fermentation options do winemakers have for this style of wine?

A
  1. Crushed fruit fermentation
    • if doing this, usually don’t cold macerate as it slows down processing;
  2. Carbonic maceration or Semi-carbonic maceration
    • to make fruity wines with low tannin for early release and consumption.
33
Q

Inexpensive, High-Volume Dry Red Wine:

What are the two techniques winemakers can use if employing extraction using heat?

A
  1. Flash détente
  2. Thermovinification
  • Both quickly extract color and low levels of tannin;
  • Wine can be vinified quickly like a white wine and be released for early sale and consumption.
34
Q

Inexpensive, High-Volume Dry Red Wine:

Does this style of wine typically use ambient yeasts or cultured yeasts for fermentation?

Why?

A

Cultured yeasts

  • Reliable;
  • Help enhance aromas and flavors and retain fruity style;
  • Reduce risk of off-flavors.
35
Q

Inexpensive, High-Volume Dry Red Wine:

What vessel does this style typically ferment in, and at what temperature?

Why?

A

Stainless steel at cool temperatures (for reds), 17–25°C / 63–77°F

  • Stainless steel allows temperature control;
  • These temperatures warm enough to extract flavor and tannin…;
  • …Yet are cool enough to enhance and retain fruity, aromatic compounds.
36
Q

Inexpensive, High-Volume Dry Red Wine:

What are three best ways to manage the caps for wines of this style?

Why?

A
  1. Pump overs
    • desired color and tannin extraction controlled by winemaker, plus helps retain fruity style;
  2. Punch downs
    • desired color and tannin extraction controlled by winemaker, plus helps retain fruity style;
  3. Rotary fermenters
    • entire tank can be mechanized: it rotates and internal blades break up the cap.
37
Q

Inexpensive, High-Volume Dry Red Wine:

Does malolactic conversion routinely happen or is it avoided for this style of wine?

Why?

A

Routinely happens

  • Final wine is smoother, softer, and has better microbial stability;
  • If malo occurs during alcoholic fermentation, the wine can be processed quicker, freeing up tank space and getting it to market sooner.
38
Q

Inexpensive, High-Volume Dry Red Wine:

Is post-fermentation maceration usually carried out for this style of wine?

Why/why not?

A

If it does happen it’s only 3-5 days; otherwise it’s not usually carried out

  • Takes up time and space
39
Q

Inexpensive, High-Volume Dry Red Wine:

Which press is typically used for this style of wine?

Why?

A

Pneumatic press

  • Can handle large press loads;
  • If pressed during fermentation, wine produced has less tannin.
40
Q

Inexpensive, High-Volume Dry Red Wine:

Are wines of this style typically blended or are they kept as single lot/vineyard/grape variety?

Why?

A

Typically blended

  • Maximizes volume of wine to sell;
  • Achieves continuity of style.
41
Q

Inexpensive, High-Volume Dry Red Wine:

What maturation options do winemakers usually employ for this style of wine?

Why?

A
  1. Stored in neutral containers for 3-4 months
    • retains fruity style;
    • able to release wine quickly to market;
  2. Use oak alternatives
    • cheaper than using oak barrels while adding additional oak flavors.
42
Q

Inexpensive, High-Volume Dry Red Wine:

How are wines of this style typically finished (are they tartrate stabilized, fined, or filtered)?

Why?

A

These wines are typically:

  1. Tartrate stabilized using contact process or metatartaric acid
    • consumers won’t tolerate crystals in the wine;
  2. Fined
    • ensures clear and bright final wine;
  3. Sterile filtered
    • decreases risk of faults developing in the bottle.
43
Q

Inexpensive, High-Volume Dry Red Wine:

What packaging is typically used for this style of wine?

Why?

A
  1. Glass bottle, PET, bag-in-box, can
    • Wine is ready for immediate consumption;
  2. Screwcap, agglomerate cork or molded closure
    • Inexpensive options that reduce risk of cork taint;
    • help retain a fruity style.
44
Q

Premium, Small-Volume Dry Red Wine for Bottle Aging:

Are these styles of wine typically hand harvested or machine harvested?

Why?

A

Hand harvested

  • Allows for initial sorting in the vineyard of only healthy, fully ripe bunches;
  • Grapes are picked at optimum ripeness, which is better for quality.
45
Q

Premium, Small-Volume Dry Red Wine for Bottle Aging:

How are grapes for this style of wine typically transported to the winery?

Why?

A

Small crates

  • To limit damage, minimize crushing and the risk of microbial spoilage or fermentation starting before reaching the winery.
46
Q

Premium, Small-Volume Dry Red Wine for Bottle Aging:

To what degree are these grapes sorted?

Why?

A

Initially in the vineyard, then potentially several times on a sorting table, vibrating belt, and/or with an optical sorter

  • Eliminates substandard grapes (over-ripe, diseased, moldy, or sun burnt bunches/berries)
47
Q

Premium, Small-Volume Dry Red Wine for Bottle Aging:

What fermentation options do winemakers have for this style of wine?

A
  1. Crushed fruit fermentation
    • Cold maceration optional to promote color and aroma extraction with minimal tannin, which is good for grapes low in anthocyanin;
  2. Whole bunch or whole berry fermentation
    • Whole bunches add some tannins and spicy/herbal flavors, adding complexity;
    • Whole bunches + berries can add a vibrant, fresh fruit character
48
Q

Premium, Small-Volume Dry Red Wine for Bottle Aging:

What are the fermentation vessel options for wine made in this style?

Why is each used?

A
  1. Stainless steel
    • neutral (doesn’t add any flavor);
  2. Concrete
    • neutral (doesn’t add any flavor);
  3. Oak
    • rounded mouthfeel;
    • better integration of oak flavors.
49
Q

Premium, Small-Volume Dry Red Wine for Bottle Aging:

What types of yeasts are used for wines made in this style?

Why is each used?

A
  1. Ambient yeasts
    • They’re viewed as “part of the terroir”;
    • They promote distinctive aroma and flavor characteristics in the wine;
  2. Cultured yeasts
    • selected for their neutrality or for promoting fruity traits;
    • reliable ferments to dryness;
    • Some can promote certain selected aroma/flavor characteristics.
50
Q

Premium, Small-Volume Dry Red Wine for Bottle Aging:

What is the usual fermentation temperature range for wines made in this style?

Why?

A

Relatively high temperatures, 30°C / 86°F

Higher temperatures promote extraction, deeper color, more flavor, and more tannins.

51
Q

Premium, Small-Volume Dry Red Wine for Bottle Aging:

What are three preferred ways to manage the caps for wines of this style?

Why?

A
  1. Pump overs
    • gentle, plus desired color and tannin extraction controlled by winemaker;
  2. Punch downs
    • desired color and tannin extraction controlled by winemaker;
  3. Rack and return
    • more extraction

Winemakers decide the mix, frequency, and timing of each to achieve their desired style.

52
Q

Premium, Small-Volume Dry Red Wine for Bottle Aging:

Which press or presses are typically used for wines of this style?

Why?

A

Pneumatic or basket press

  • Both are gentle;
  • Pressed wines give blending options later on.
53
Q

Premium, Small-Volume Dry Red Wine for Bottle Aging:

Why are most red wines of this style aged in small oak barrels?

A

Promote slow, gradual exposure to oxygen which increases complexity;

  • if the barrels are new, oak compounds add additional flavors.
54
Q

Premium, Small-Volume Dry Red Wine for Bottle Aging:

How are wines made in this style typically finished (tartrate stabilization, fining, filtering)?

Why?

A
  1. Tartrate stabilization
    • consumers may not tolerate crystals;
    • if done, wine is typically cold stabilized;
  2. Sedimentation if the wine is not sufficiently clear from time in barrel
    • least intervention;
    • may want to avoid fining and filtering;
    • clarifies wine and retains quality and style;
  3. Option to Fine
    • ensures final wine stays clear and bright;
  4. Option to Sterile filter
    • avoids risking faults developing later in the bottle.
55
Q

Premium, Small-Volume Dry Red Wine for Bottle Aging:

What packaging is typically used for wines made in this style?

Why?

A

Glass bottle with high quality cork or alternate-cork closures

  • Maintains style and quality;
  • Wine can potentially further age in the bottle.

WSET® Level 4 D1 Wine Production (11 decks)

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