L3 - White and Sweet Wine Making Chap 8

Question 1

When do winemakers keep white wines in contact with the skins?

Answer 1

In general white wine spends little time on the skins to reduce the risk of oxidation. Pressing whole bunches reduces the risk of time on skins.

However, in certain aromatic varieties wine may be kept on skins for a short period to increase flavor intensity and texture.

Kept at cool temperature to inhibit fermentation.

Question 2

What is the optimal temperature and vessel for white wine?

Answer 2

between 12 C and 22C (54F to 72 F)

Lower temps used in stainless steel

May also ferment in barrels but harder to control fermentation temperature

Question 3

What choices do winemakers have post-fermentation?

Answer 3

1) Maturing -
in oak or in inert vessels (with or without oak staves or chips)

2) Lees- may fine lees to add texture and flavor

3) malolactic conversion- may choose to allow or block this

Question 4

What styles of blending are used for aromatic and non-aromatic grapes?

Answer 4

-for aromatic varieties the flavors tend to be primary fruit so blending may be used to ensure consistency

-for non-aromatic varieties (ie Chardonnay) it may be used to add complexity –using varying amounts of lees, malolactic conversion and oak contact

Question 5

Do whites typically undergo fining and filtration? Why?

Answer 5

Yes. In order to improve clarity and stability of the wine. The relatively pale color makes sediment apparent.

Question 6

Which grape varieties are typically used to make high-volume inexpensive white wines? Why?

Answer 6

Varieties that are neutral in flavor such as Chardonnay and Pinot Grigio tend to be used.

Both varietals are able to ripen easily in warm climates. Both may lack acidity which can be added in the winery.

Question 7

What styles of winemaking can inexpensive, high volume Chardonnays, Pinot Grigios, and Sauvignon Blancs be made?

Answer 7

• Chardonnay- unoaked style that displays pure fruity flavors such as peach and melon

May be oaked to give flavors of vanilla and toast.

Pinot Grigio– typically unoaked with light pear drop aromas and flavors, light body, medium acidity

Sauv Blanc, may be made at higher price points due to popularity. Beware -herbaceous flavors can dominate high yield productions of this grape.

Question 8

What winemaking choices can be made for high-volume, inexpensive white wines?

Answer 8

-SO2 commonly used and monitored to prevent oxidation and preserve primary fruit flavors–very protective style

-Because grapes are typically grown in warm regions, wine may undergo acidification processes to increase acidity

-Before fermentation, winery may use centrifuge to clarify wines and ensure fruity flavors

-Stainless steel (at cool temps) tanks are the typical fermentation vessel for this style of wine

-Malolactic conversion is avoided by chilling wine and adding SO2 (although some Chardonnay may undergo if buttery style desired)

-Racked off lees as soon as fermentation complete

-Oak chips/staves used typically instead of barrel aging

Question 9

What is the general aim of winemakers making premium aromatic white grape varieties (ie. Sauvignon blanc, reisling, muscat, torrontes, gewurtztrammer)?

Answer 9

-Typically the aim is to enhance primary fruit flavors and aromatic potential.

winemaking process will be tailored to this style.

Question 10

Name at least three examples of aromatic white grape varietals.

Answer 10

Sauvignon blanc,
Riesling,
Muscat,
Torrontes,
Gewurtztrammer

Question 11

Describe the characteristics of Sauvignon Blanc.

Answer 11

• Highly aromatic grape
  -High acidity
  -Early ripening so suited to cool climates (where temp retains flavors)

-High quality from both Loire valley and Marlborough, NZ.

-Fresh and fruity from Chile and South Africa.

-Typically best drunk young.

Question 12

Describe typical Sauvignon Blancs from the Loire Valley

Answer 12

-Sancerre and Pouilly Fume –most famous sub-regions

-known for elegance and restraint

-cool climate gives green apple, asparagus and hint of wet pebbles

Question 13

Describe typical Sauvignon Blancs from Marlborough, NZ,

Answer 13

-Similarly cool climate but long hours of intense sunlight gives vibrant flavors

-Powerful aromas of gooseberry, elderflower, grapefruit, passionfruit
-some with herbaceous notes.

Question 14

Describe Margaret River Sauvignon Blanc

Answer 14

-High quality but frequently blended with Semillon to give slightly less aromatic, more full body style.

Question 15

Describe Pessac-Leognan style fo Sauvignon Blanc

Answer 15

Wine is fermented and matured in a proportion of oak to give a rounder body and spicy toasty notes.

Also blended with Semillion to add body and richness

Question 16

Describe the characteristics of Riesling.

Answer 16

-Capable of wide variety of wine styles

-Very tolerant of cold winters, but buds late so avoids spring frosts
-typically mid to late ripening

• Very suitable for cool climates where it can produce green fruit flavors, floral notes
  -in warmer climates the flavor is richer, predominantly citrus and stone fruit

-when left on vine it can accumulate sugar while maintaining natural high acidity

-widely used to make botrytise wines

-in sweet wines, they are balanced with high levels of acidity

Question 17

What flavors can riesling develop when it ages?

Answer 17

-known to mature for years and even decades while still tasting fresh

-can develop flavors of honey, toast with high levels of acidity
-can also develop petrol like flavors

Question 18

What other regions are famous for riesling outside of Germany?

Answer 18

• Alsace -dry rieslings

-Australia- Clare & Eden valleys - -bone dry, high acidity, refreshing, lime

-New Zealand and Finger Lakes AVA, NY -fruity, off dry styles

Question 19

What winemaking choices should be made for aromatic grapes?

Answer 19

• Need to be handled carefully and protectively to retain fresh fruit and floral aromas

-Juice must be clean before fermentation to ensure nothing can mask the flavors

-Clarification will be used such as settling

-inert vessels are used for the fermentation

-Stainless steel often used

-sometimes old oak used to enhance texture and add complexity without unwanted flavors on wine

-Cool fermentation temps give slow, steady fermentation, and encourage formation of primary fruit aromas/flavors

Question 20

How is premium sweet quality Riesling fermented?

Answer 20

Generally made by prematurely stopping fermentation either by chilling or adding SO2 leaving the desired level of residual sugar

Sweetest rieslings are made from botrytised grapes

Question 21

What type of post-fermentation winemaking is done to aromatic white wines?

Answer 21

-very little

-high acidity is desired so malolactic conversion is usually avoided

-riesling may occasionally go through period of lees contact for complexity

-Alsatian riesling may be kept in large oak vats for up to year

-but normally bottled as soon as possible after fermentation

Question 22

How are other styles of Sauvignon Blanc made?

Answer 22

• Creamy, spicy of Fume Blanc in California

–Pessac Leognan barrel fermented

-Matured on lees for number of months

–malolactic still generally avoided

Common to use new oak for a proportion of wine

Question 23

Describe the characteristics of Chardonnay.

Answer 23

Chardonnay is extremely versatile and can be grown in a wide variety of climates.

It is early budding, which means it can be susceptible to frost.

In cool climates it can have high acid with green fruit flavors, such as apple, citrus and lemon.

In moderate climates white peach, citrus and lemon.

In warm/hot climates peach and tropical fruits like banana and pineapple.

Question 24

What are typical winemaking choices for non-aromatic white grapes?

Answer 24

-Grapes can either be:
– crushed or
–loaded into the press as whole bunches (common with Chardonnay)

-At the crushing/pressing stage, controlled exposure to oxygen is thought to improve the wine’s ability to age. (This would not be ideal for aromatic grape varieties as they will lose their aromas)

-Clarification is achieved through a method known as “settling”

Fermentation can take place in a range of vessels:
-inert vessels (stainless steel/concrete) to retain fresh fruit flavors in Chablis or Pinot Grigios from Veneto
-large oak vessels for Pinot Gris in Alsace
-Small new oak barrels to give toasty flavors and a rounder texture as seen in Chardonnay from Cote D’or

Fermentation temperatures may vary and may be stopped to allow for residual sugar

Maturation -can use barrel maturation to impart toasty flavors (if so, must decide a small or large barrel). barrels also allow a small amount of oxidization

Malolactic conversion - gives rounder, creamier texture. Use in almost all premium white wines of Burgundy, including Chablis. Helps to soften sharp acidity, but may not be good for wines that want to retain fruit.

Lees contact common for both Chardonnay and Pinot Gris to give a richer and rounder texture

Neither Chardonnay nor Pinot Grigio are typically blended with other grapes.