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WSET 3 > Red and Rosé winemaking > Flashcards

Red and Rosé winemaking Flashcards

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1
Q

What are 3 key differences in red winemaking compared to white wine making?

A
  • Skins of black grapes are included in the fermentation vessels
  • Pressing happens AFTER fermentation
  • MLF is standard practice
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2
Q

In the case of crushed fruit, why would a winemaker chose to macerate grapes at low T° BEFORE allowing fermentation to start?

A

COLD SOAK enables the extraction of COLOR and FLAVOR (rather than tannins, which are more soluble in alcohol)

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3
Q

What is the fermentation T° range for red wine?

A

Between 20°C and 32°C
Careful monitoring is key as it affects fermentation and extraction of color, flavors and tannins.

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4
Q

What is the Cap in a fermentation tank?

A

The thick mass of pulp and skin floating on the surface. Left untouched, little color, flavors and tannin will be extracted from it, so it must be managed daily & weekly

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5
Q

Why are most fermentation tank very large open-topped vessels made from oak, concrete ore stainless steel?

A

To manage the Cap easily.

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6
Q

What are 4 Cap Management techniques?

A
  • Punching Down
  • Pumping Over
  • Rack & Return
  • Rotary Fermenters
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7
Q

Why would a winemaker use Punching Down?

A
  • Effective at extracting color and tannins
  • Can be done mechanically
  • Needs to be controlled
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8
Q

Why would a winemaker use Pumping Over?

A
  • Good to dissipate heat
  • Good to oxygenating the must
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9
Q

Why would a winemaker use Rack and Return?

A
  • Very extractive method
  • Good at dissipating heat
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10
Q

What is a Rotary Fermenter?

A
  • A fermentation vat rotating on an horizontal axis, thus keeping juice in constant contact with skins.
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11
Q

Why would a winemaker use post-fermentation extraction?

A
  • To extract more tannins
  • (some winemakers have found that very long perionds of post-fermentation maceration actually help create smoother tannin structure)
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12
Q

What is “FREE RUN” wine and what are the characteristics of such wines?

A
  • Wines obtained by drawing off wines by gravity only (without pressing). These wines are the lightest and more delicate.
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13
Q

What is “PRESSED” wine and what are the characteristics of such wines?

A
  • Wines obtained by pressing (after the drawing off of free run wines) to yield more wine. These wines are deeper in color and more extracted in tannins.
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14
Q

Why would a winemaker blend free run wine and different fractions of pressed wines?

A

To adjust color and tannin of the finished wine.

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15
Q

Why would a winemaker use whole bunches (uncrushed fruits) in part or all of the fermentation

A

To create an anaerobic environment in which enzymes (not yeasts) begin the break down of sugar into alcohol within the uncrushed berries to yield characteristic fruity aromas.

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16
Q

What is an important consideration about using whole bunches?

A

The level of ripeness of STEMS (unripe, it could give bitter taste to the wine)

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17
Q

What is CARBONIC MACERATION?

A

Uncrushed grapes only in Vat filled with CO2 to remove all O2 (anaerobic cond.)
Intracellular (enzymatic) fermentation to 2% abv causing berry split = juice release. Wine is THEN pressed and fermentation is complete WITH yeasts.

18
Q

What are some characteristics associated with wines that underwent Carbonic Maceration?

A
  • Well extracted COLOR but soft TANNIN
  • Pronounced fruit notes reminiscent of KIRSCH, BANANA, BUBBLE GUM, and CINNAMON-like spices.
  • Example: Beaujolais Nouveau
19
Q

What is SEMI-CARBONIC MACERATION?

A

Similar to Carbonic Maceration, but vats are NOT filled with CO2.
Gapes at the bottom of the vat split under the weight of other grapes, juice is released and fermentation start with ambient yeasts. This produces CO2 that fills the vat and create the anaerobic conditions for other grapes.

20
Q

What are some examples of wines that undergo SEMI-CARBONIC MACERATION?

A

Some Pinot Noirs, Some Beaujolais, Some Joven Tempranillo intended for early drinking.

21
Q

What would be expected from a wine made with both WHOLE BUNCHES mixed with CRUSHED FRUITS?

A

Silkier texture and brighter, fresher fruit character than with crushed fruits only.

22
Q

Most people don’t mention MLF characteristics in a red wine. Why is that?

A
  • because most people have never tasted the harshness of a RED wine that did NOT go through MLF.
  • because the overwhelming red wine flavors cover MLF characteristics that are easily detectable in white wines.
23
Q

Most people don’t mention lees flavors in a red wine. Why is that?

A
  • because red wines benefit less from extended time on lees than white wines.
    Other flavors and texture are so prominent.
24
Q

The use of New Oak & Small Barrels is declining in every wine regions. In which case a winemaker may still use these?

A
  • For premium wines with the highest concentration of fruit that can support greater levels of new oak flavors.
25
Q

In order to achieve BALANCE between the different dimensions of a wine, a winemaker might chose to blend wines from….

A
  • different grape varieties
  • different press fractions
  • different maturation vessels (oak/ cement/ steel)
  • barrels of different sizes and toasting levels
26
Q

What is a potential drawback of extreme clarification & stabilization?

A
  • some winemaker believe it can rip a wine from its desirable characteristics and harm its structure.
27
Q

What is a climate suitable for the production of inexpensive, high-volume red wines?

A

Climates that tend to be warm, sunny and dry.

28
Q

Why are grapes such as Cabernet Sauvignon, Merlot, Syrah/Shiraz and Grenache ideal candidates for production of high-volume, inexpensive red wines?

A
  • because of their market appeal
  • because they grow easily un warm sunny dry climates
  • because they have the concentration of color, tannin and flavor to produce decent wines even at high yields
29
Q

Why is Pinot Noir rarely used for the production of high-volume inexpensive red wine?

A

Because it grows best in cooler climates, has a thin skin and would make a poor wine of very pale color low tannins if yields were high.

30
Q

What techniques would you expect in the production of high-volume inexpensive red wines?

A
  • Protection of fruity flavors by SO2
  • Tartaric acid adjustment in warm climates
  • Little or no pre & post fermentation maceration
  • Use of commercial yeasts & moderate fermentation T°
  • Optional use of second-hand barrels, stave or chips
  • Thorough fining & stabilization/ SO2 before bottling
31
Q

What are classic regions for premium Cabernet Sauvignon-based wines?

A

Medoc & Haut Médoc (FR)
Napa (US)
Coonawarra, Margaret River (AU)
Hawke’s Bay (NZ)
Stellenbosch (SA)
Colchagua (CL)

32
Q

Why is Cabernet Sauvignon most likely destemmed in the winery?

A

Because the stems of Cab. Sauvignon can often give unwanted herbaceous and astringent character to the wine.

33
Q

Why are high fermentation T° and vigorous cap management usually avoided with Cabernet Sauvignon?

A

Because the skins are rich in tannin, which if too violently extracted can give a harsh wine.

34
Q

What other techniques are usually associated with premium Cabernet Sauvignon winemaking?

A

Pre fermentation and post fermentation soak to extract color and flavors rather than tannin.
Maturation in oak from .5 to 4 years to tame tannin
Blending with wines with richer softer tannins (Merlot for ex.)

35
Q

What are 2 broad styles of premium Merlot?

A
  • The “International” style: fully ripe, deeply colored, concentrated black fruit flavors, soft velvety tannin and some oak.
  • The other style is from grapes picked earlier. Less colored, lighter in body and alcohol and higher acidity and more red fruit character with vegetal leafy aromas
36
Q

What are some options for a winemaker to make a light and fruity style of Pinot Noir with fresh cherry notes?

A

-maximum extraction without overworking the juice
-whole bunch for semi carbonic maceration
-controlled (cooler) fermentation T°
-post fermentation maceration
-short and used oak maturation

37
Q

What are some moderate/ cool climate regions producing premium Pinot Noir?

A
  • Bourgogne (FR) - Baden (GE)
  • Los Carneros & Sonoma (US)
  • Marlborough & Central Otago (NZ)
  • Yarra Valley, Mornington Penninsula, Tasmania (AU)
  • Walker Bay (SA) & Casablanca (CL)
38
Q

What options are available to a winemaker of Shiraz in a WARM climate to obtain a RESTRAINED/ ELEGANT style of wine (as opposed to a massive, ripe, full-bodied, oaky style)?

A
  • pick on the early side of ripening
  • use of gentle cap management
  • include a proportion of whole bunch
  • post fermentation maceration to extract smooth tannins
  • switch from 225 L barriques to 300 or 500 barrels for maturation
39
Q

What are famous regions for premium Syrah/ Shiraz?

A

Northern Rhône
Geelong, Heathcote, Barossa, Hunter Valley (AU)
Chile, South Africa, Hawke’s Bay (NZ), Washington State (US)

40
Q

Why is Grenache so often blended with Mourvèdre, Carignan, Cinsault, Tempranillo, or other grapes?

A

Because as a late ripened with thin skin it tends to yield jammy red fruit flavors with high alcohol and light color.
The purpose of the other grapes might be to bring balance by adding acidity, tannin color, fresh fruit characteristics and lower the high levels of alcohol.

41
Q

What are some important regions for the production of Grenache destined to premium wine?

A

Rioja, Priorat (SP)
Châteauneuf-du-Pape (FR)
Barossa, McLaren Vale (AU)

42
Q

What are 3 ways of obtaining rosé wine?

A
  • Direct Press (like a white wine)
  • Short Maceration (followed by free run & white wine method)
  • Blending red with white (illegal in EU except for Champagne)

WSET 3 (31 decks)

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