L3 -Chap 9 - Red and Rose Winemaking

Question 1

When does pressing occur for red wine?

Answer 1

After fermentation

Question 2

What is cold maceration (cold soaking) and what is the purpose of it?

Answer 2

Period where grapes sit on skins for a period of time at a low temperature.

The purpose is to extract color and flavor compounds.

Question 3

At what temperature range does fermentation occur in red wines?

Answer 3

68 to 90 Farenheit (20-32 C)

Higher than in white wine bc necessary to extract color, flavor, tannin.

Cannot exceed 95 F (35 C) -kills yeast

Tannins are more soluble in alcoholic solutions -so they are also extracted easier at higher temps. Winemakers reduce this by lowering temps.

Question 4

What is the cap and how is it managed?

Answer 4

Cap is pulp & skins that rise to the top during fermentation (difficult to extract color, flavor & tannin)

Techniques to control:
1) Punching down
2) Pumping over
3) Rack & return
4) Rotary fermenters

Question 5

In what type of vessel is red wine fermented?

Answer 5

Fermented in large, open-topped vessels so skins can be worked easily -usually in oak, concrete or stainless steel.

Question 6

What is the purpose of post-fermentation extraction/maceration?

Answer 6

Wine sits on skins further to extract more tannins. Some winemakers think long periods of post-fermentation maceration create a smoother tannin structure.
Used in only certain styles of wine.

Question 7

what is press wine?

Answer 7

After free run wine is drawn off the skins, the remaining mass is pressed creating press wine. As pressing continues wine becomes deeper in color, higher in tannin

Question 8

What is whole bunch fermentation?

Answer 8

Most wine fermentation is done solely with crushed fruit .

Some winemakers include whole bunches of uncrushed grapes. If done, winemakers must ensure stems are not fully ripe or it will impart bitter taste from the tannins.

This is done to create an “oxygen-free” environment for uncrushed fruit. causes 1) intracellular fermentation –berries ferment without yeast 2) range of distinctive fruity flavors inside wine

Question 9

What are the 3 types of whole bunch fermentation?

Answer 9

1) carbonic maceration
2) semi-carbonic maceration
3) whole bunches with crushed fruit

Question 10

What is carbonic maceration?

Answer 10

Method involves placing whole uncrushed bunches into vats which are filled with CO2 to remove all oxygen. Once alcohol levels reach 2% the grape skins split and release juices. Grapes are pressed at this stage and yeast completes fermentation.

This method extracts color with little tannin, to create soft and fruity wines with kirsch, banana, bubble gum, and cinnamon-like flavors.

Question 11

What is semi-carbonic maceration?

Answer 11

• similar to carbonic maceration but does not involve filling the vats with CO2. Instead vats are filled with whole bunches and the grapes at the bottom are crushed under the weight of grapes above so that some juice is released.

Ambient yeast starts to ferment the juice which produces CO2 and fills the vat -remaining intact berries undergo carbonic maceration.

Notable premium Pinot Noirs made with this technique although alcoholic fermentation continues on teh skins. Grapes are broken up through punching down.

Approach can result in a better integration of the aromas from intracellular fermentation with aromas from the grape variety. Fresher, fruit characters.

Question 12

What style of maceration comes from whole-bunches with crushed fruit?

Answer 12

This literally means mixing whole bunches of grapes with crushed grapes in a fermenting vessel at the start of fermentation. Again CO2 is not pumped in– but the whole bunch grapes are submerged and kept away from oxygen by crushed grapes. Cap is regularly punched down which continues to crush grapes.

More “carbonic” characteristics are achieved by raising the % of whole bunches that are present at the start of fermentation. Gives wine a silkier texture and a brighter, fresher fruit character.

Question 13

Is blending common in red wine making?

Answer 13

Yes, it is fairly common to blend two or more grape varieties in red wine production, used to enhance or balance out certain aspects of wine such as acidity, color, body, and tannin.

Question 14

What climate regions typically produce high-volume, inexpensive red wines?

Which grape varieties are ideal for this type of winemaking?

Answer 14

-Tend to be warm, sunny, and dry climates.

-Cabernet Sauvignon, Merlot, Shiraz, and Grenache. (bc of their concentration of colors, tannins, and flavors in their skins.

(Note: Pinot Noir is rarely used in the production of high-volume inexpensive wines).

Question 15

What style of winemaking is used to make high-volume, inexpensive red wines?

Answer 15

-Style is normally fruity, low tannin.

-Usually handled in protective SO2 to retain fresh, primary fruit flavors

-usually destemmed and crushed upon arrival

-tartaric acid may be added to raise acidity

-Pre-fermentation maceration usually not possible in high volume winery

-fermentation vessels -can be static or rotary

-typically cap is not heavily worked and no post fermentation maceration

-winemaker may macerate a small proportion to increase structure

-wine may mature in stainless steel and sometimes older oak to soften harsh tannins and add spicy or toasty flavors

Question 16

What temperature does high-volume, inexpensive red wine typically ferment at?

Answer 16

22C to 25C (72F to 77F)

Question 17

What are typical characteristics of Cabernet Sauvignon?

Answer 17

-Thick-skinned grape

-Has an abundance of color, flavor and tannins

-A late ripening grape (does best in warm climates)

-Can struggle to ripen in cooler climates which can lead to more astringent tannins and herbaceous flavors.

-Can display grippy tannins in youth with cedar, blackcurrant

-Tannins soften with age and flavors become more expressive.

Question 18

How is premium cabernet sauvignon produced in Europe?

Answer 18

• Cab Sauv is the classic grape of Haut-medoc in Bordeaux

-In France, usually blended with Merlot which ripens earlier and gives juicy plum fruit, and smoother textures to the wine

-Blending is common due to cabernet sauvignon’s high tannins and lack of body.

-In Italy, Spain, or South France, blended with indigenous grapes such as Sangiovese or Tempranillo

Question 19

How is premium cabernet sauvignon produced outside of Europe?

Answer 19

Warm temperatures and long hours of sunlight in many of these regions give full bodied wines with ripe blackcurrant, blackcherry notes, and smooth tannins.

(Classic regions: Napa Valley, CA; Coonwarra/Margaret River, Australia; Hawke’s Bay, NZ; Stellenbosch, South Africa; and Colchagua Valley, Chile.

-Usually destemmed and crushed, bc stems can give herbaceous, astringent tannins.

Question 20

What temperature does cabernet sauvignon typically ferment at?

Answer 20

26C to 30C (79F to 86F)

Warm enough for sufficient extraction, yet cool enough to promote fresh fruit flavors.

Question 21

Due to high levels of tannins in cabernet sauvignon, what two winemaking methods are normally avoided and why?

Answer 21

1) high temperatures

2) extractive cap management

to avoid harsh tannins, especially if tannins are not fully ripe

Post-fermentation maceration, may be used to encourage gentle extraction of tannin and soften existing tannins

Question 22

Discuss qualities of Cabernet Sauvignon, winemaking and aging process.

Answer 22

-Cab Sauv structure is well-suited to oak maturation and bottle ageing due to:

-medium to full body
-high tannins

Means it can handle a high proportion of new oak.

Period of maturation can be 6 months to 4 years but typically 12-18 months.

Question 23

How is rose made?

Answer 23

• DIRECT PRESSING - produces delicate roses, by crushing and pressing red grapes in the same way as white wines before fermentation
• SHORT MACERATION-
  grapes are crushed and allowed to macerate to extract flavor and color. The longer the maceration, the more of each is extracted. Once done, free run juice is drained off skins and ferments at cool temperatures like white wine.
• BLENDING- A small quantity of red wine is added to white. Not allowed in many geographical regions of europe.

Question 24

Discuss qualities of Merlot winemaking and aging process.

Answer 24

-Famous in Bordeaux

-juicy, plum fruit, often complemented with toast, vanilla and clove notes of new oak

12 to 18 months in oak is common

-Buds and ripens earlier than Cabernet Sauvignon (which frequently blended with)

-Grapes are destemmed, crushed and pre-fermentation maceration may allow greater color & flavor to be extracted (however supple skin of Merlot means less rigorous extraction may be needed)

Question 25

What are the two styles of best quality Merlot?

Answer 25

1) “INTERNATIONAL STYLE”: Some are made from grapes harvested as late as possible to generate the maximum degree of intense purple color, concentrated blackberry & plum fruit and soft, velvet-textured tannins. Matured in new oak to add toasty flavors.

2) Other style “Bordeaux style” harvesting the grapes earlier to make a wine of medium body and alcohol, higher acidity, fresh red fruit character with some vegetal, leafy aromas (rarely found outside Bordeaux)

Question 26

Discuss qualities of Pinot Noir.

Answer 26

-Early budding and early ripening variety

-Thin skins

-Very old variety with many clones with varying characteristics

-Versatile -can be made in a range of styles from light and fruity w/ red cherry notes –> to complex and earthy w/ flavors of spice and forest floor

-Color/tannin are difficult to extract. techniques used to maximize extraction without overworking elegant primary aromas

-Best grown in cool and moderate climates

Risk in cooler climates is grapes will not fully ripen leading to wine with vegetal notes such as cabbage/wet leaves

If planted in a region that is too hot, the fruit flavors become unattractive and jammy

Best wines can develop mushroom and forest floor flavors

Question 27

Describe Burgundy style Pinot Noirs

Answer 27

-At entry level, can be very light, with marked acidity and a hint of oak for structure

-Better sites in Cote d’Or have greater intensity and complexity.
-Range from delicate & almost floral to more tannic and spicy

Question 28

Where else (outside of Burgundy) can high quality Pinot Noirs be found?

Answer 28

-Baden, Germany

-Los Carneros & Sonoma, California

-Martinborough, Marlborough, and Central Otago, New Zealand

-Yarra Valley, Mornington Peninsula, Tasmania, Australia

-Walker Bay, South Africa

-Casablanca Valley, Chile

Question 29

What is typical winemaking and aging process for Pinot Noir grapes?

Answer 29

Can be handled in a number of different ways

-Typically destemmed and crushed

-Cool soaking/pre fermentation maceration occurs to maximize flavor and color

-Others may include whole bunches in the ferment to enhance red fruit and floral character of Pinot Noir. These will be gradually crushed through punch down, and fermentation will continue on the skins

-Typical fermentation temps rise to 30C (86F) - warmer temp to enable more color, flavor, and tannin for longer-aged wines.

-Usually no post-fermentation maceration

-Often matured in oak barrels for 12 to 24 months in oak (but usually only small proportions of new oak OR old 2nd/3rd fill barrels)

-not usually blended with other grapes, but different plots may blend to increase complexity or improve consistency

Question 30

Discuss qualities of Syrah/Shiraz, winemaking and aging process.

Answer 30

• Small grapes w/ thick, darkly colored skins

-Will not ripen in very cool climates

-Made in range of styles: medium bodied w/ pepper & fresh black fruit aromas –>
full bodied w/ very ripe black fruit flavors and hints of liquorice

-Deep color, high tannins

-Often suitable for long-term aging

Question 31

Discuss qualities of Grenache/Garnacha, winemaking and aging process.

Answer 31

• late ripening grape variety
  -needs warm/hot climates
  -high tolerance for drougtht
  -Sweet, thin-skinned grapes
  -High alcohol
  -Low acidity
  Soft tannins
  -Red fruit flavors

-important for blending in Rioja (w/ tempranillo to contribute perfume, body & alc) and Priorat (high levels of tannins, fresh black fruit, toasty oak)

Question 32

Describe Northern Rhone style Syrah.

Answer 32

• Lesser sites produce light wines with simple black fruit & herbaceous flavors w/ slightly grippy tannins

-South-facing slopes (in Cote Rotie & Hermitage) can produce fuller body wines with berry flavors, hints of pepper and notes of meat and leather after little aging

Question 33

What other areas are known for high quality Syrah?

Answer 33

-Languedoc and Roussillon blended with other black grape varieties such as Grenache, Mourvedre, Carignan, and Cinsault

Warmer climate provides wine with riper flavors and tannins

-Barossa Valley and Hunter Valley in Australia produce concentrated black fruit aromas, soft earthy, spicy style

-Cooler Australian climates like Great Southern, Geelong, Heathcote produce leaner, more pepper styles

(Other classic regions: Chile, South Africa, Hawke’s Bay, NZ, and Washington state.

Question 34

What winemaking techniques are typically used in Syrah in warm and hot climates?

Answer 34

–Warm/hot regions produce high alcohol and full bodied ripe styles

-Will usually be subject to vigorous cap management to extract maximum color, flavor & tannin

toasty flavors from high proportion of new oak may complement the concentrated fruit flavors

-However when making wine in more restrained style, they will use gentler cap management, with whole bunches.

-extended post fermentation can create a finer tannin structure and smooth tannins + older oak and larger barrels for more elegant wines

Question 35

Describe Southern Rhone Grenache

Answer 35

• Finest example in Chateauneuf du Pape (blended with Syrah and Mouvedre to produce full bodied, rich textured wines with concentrated spicy red fruit)

Languedoc/Roussillon (blended with Syrah, Mourvedre, Carignan, Cinsault (most tend to be spicy, perfumed and smell of local herbs)

Question 36

Describe winemaking process grenache

Answer 36

-pre-fermentation/cold soak is common
tends to be destemmed and crushed
fermentation usually in open top fermenters made from stainless steel or cement
-gentle cap management, punching down
-usually grenache drained off skins at end of fermentation
-usually matured in large vessels made from old oak
blended with other varieties

Question 37

Where is best grenache outside of europe?

Answer 37

Barossa Valley and McLaren in Australia

produces robust, ripe wines with intense flavors or red berries and peppery spice.