Mock paper L3

Question 1

Name and describe TWO methods of production used for making rosé wines in the Southern Rhône.

Answer 1

Method 1: Direct pressing
Description:
* Black grapes will be crushed and pressed (the same way as in white wine production) to extract little colour from the skins.
* Care must be taken not to press too hard and extract too much tannin
* Fermentation takes place off the skins in typically cool fermentation conditions

Method 2: Short maceration
Description:
* Black grapes are crushed and allowed to macerate to extract flavour and colour
* The length maceration depends on how much colour and tannin the winemaker wants to extract from the skins
* The maceration may (or may not extend to the into the start of fermentation
* The free run juice will be drained off the skins once the colour level is achieved
* It will be fermented at cool temperatures like white wine

Question 2

Much red wine labelled Côtes du Rhône is produced using semi- carbonic maceration.

What are the main considerations when selecting grapes for semi-carbonic maceration?

Answer 2

• Only whole bunches selected
• Grapes and stems must be fully ripe
• Grapes must be free from rot

Question 3

Describe the process for semi-carbonic maceration

Answer 3

• The vats are filled with whole bunches
• The grapes at the bottom are crushed under the weight of the grapes on top
• This causes the bottom grapes to split and release juice
• Ambient yeast start to ferment the juice
• Which produces CO₂ that then fills the vat
• The remaining intact grapes undergo carbonic maceration
• The grapes are pressed and the yeast completes fermentation off the skins

Question 4

Describe the process for carbonic maceration

Answer 4

• Whole uncrushed grapes are placed in a vat
• The vat is filled with CO₂ to remove all the O₂
• This causes intracellular fermentation to start
• Once the level of alcohol in the grape reaches 2% the grape skins start to split and juice is released
• The grapes are generslly pressed at this stage, to separate the juice from the skins
• Yeast compleates fermentation off the skins

Question 5

Red wines from Southern Rhône are often a blend of grape varieties.

State the stylistic and practical reasons why a winemaker in this region might choose to blend.

Answer 5

Stylistic reasons:
* Consistency/house style
* To provide balance/complexity
* Different grapes offer different characteristics (e.g. Syrah adds colour and tannin; Grenache adds red fruit flavours; Cinsault adds spice etc)

Practical reasons
* Historic practice/AC regulations (e.g. many varieties permitted)
* Efficency i.e. use all grapes at one’s disposal/that are planted
* Vintage variation/certain varieties suited to certain weather conditions

Question 6

Blending plays a vital role in the winemaking process, it can take place at any stage but is mainly carried out after fermentation or during maturation. What are the reasons for blending?

Answer 6

• It can be used to improve balance (adjusting balance can enhance the quality)
• Attain consistency
• Ahieve a certain style (Many wine makers aim to produce their wines in a certain house style)