Red and Rosé winemaking

Question 1

The key to red winemaking is optimise the extraction os colour and tannins from the skin of a black grape. there are considerably more options to consider before, during and after fermentation, than in the case of white winemaking.

Answer 1

halah to that

Question 2

the vast majority of fruit used in red winemaking is destemmed and crushed, which steps and techniques are possible to control the wine before its endresult?

Answer 2

1) pre fermentation extraction
2) temp control during fermentation
3) cap management techniques:
- punching down
- pumping over
- rack and return
- rotary fermenters
- kind of fermentation vessels
4) post fermentation extraction
5) press wine

Question 3

Why pre fermentation extraction ?

Answer 3

the grapes macerate for a period on a low temp, extract colour and flavour. tannins are more soluable in alcoholic fermentation, so not yet in this point.

Question 4

why would the winemaker control the temp during the alcoholic fermentation?

Answer 4

between 20-32°c (depending on the style being made) —-above 35°c it will kill the yeast
—-precise control of temp can allow the winemaker control the amount of extraction of colour, flavour and tannin eg: lower the temp towards the end of ferm, to slow the tann extraction

Question 5

cap management techniques: a fermenting red wine will have a thick mass of pulp and skins on it surface. this mass is known as the cap. if the cap is left to float, little colour, flavour or tannin will be extracted from it. this can be controlled by different ways:

Answer 5

1) punching down: traditionally this meant punching the cap down by hand with paddles on the end of sticks.
—- this posed certain dangers for the winery workes as there was always the possibility of someone being intoxicated by carbon dioxide. stay easy on punching down, dont overwork the cap
2) pumping over: drawing off fermenting juice from the bottem of the vat and pumping it on the top, wetting the cap.
–dissipating the heath (warmte kwijtgeraken)
—- oxygenating the juice
3) rack and return: this fermenting is drained from the fermenting vessel into another vessel, leaving the cap behin. the juice is then pumped back over the cap.
—-this is normaly only used once or twice during the fermentation as it can be very extractive.
—-like pumping over it is a very good way of dissipating heath (warmte kwijtgeraken)
4) rotary fermenters: fermentation takes place in rotating horizontal tanks, this keeps the juice in constant contact with the skins
5) kind of vessels: most are open to control the cap.
these vessels can be made of:
- oak
- concrete (beton)
- stainless steel

Question 6

Why post fermentation extraction ?

Answer 6

maceration after fermentation encourages the further extraction of tannin, which may or may not to be desirable (verlangend).
—– some winemakers have found that very long periods of post fermentation maceration can help to create a smoother tannin structure

Question 7

What about press wine?

Answer 7

when the maceration is finished:

1) The free run wine is drawn of the skins
2) the remaining mass is pressed, creating press wine
3) at the beginning of the pressing, the press wine can have a similar ( gelijkaardig) in composition (tegenovergestelde) to the free run wine, but when the pressing continous, the wine becomes deeper in colour and higher in tannin.
4) some winemaker will sepparate the wine from different stages in the pressing (calles press fractions). later press fractions may then be used to adjust colour and tannin in the final blend.

Question 8

what about whole bunch fermentation ?

Answer 8

As has been noted, the vast majority of red wines are made solely with chrushed fruit. however some winemakers include whole bunches of uncrushed grapes:
- sometimes they fill the entire with uncrushed fruit
- sometimes just a small percentage may be used to make a more subtle contribution to the flavour of the wine
IMPORTANTLY: if whole bunches are used, the grapestems needs to be fully ripened otherwise there is an bitter taste.

The objective of this technique is to create an oxygen free environment for the uncrushed fruit.
this lack of oxygen has a number of outcomes:
1) the grapes create some alcohol in their cells, without the involvement of any yeast. this is referred to intracellular fermentation.
2) a range of distinctive (kenmerkende) fruit aromas is created inside the berry

Question 9

there are 3 forms of whole bunch fermentation: a) carbonic maceration describe

Answer 9

1) carbonic maceration:
a) placing only whole uncrushed bunches into vats that are then filled with co2 to remove all the oxygen. this causes the intracellular fermentation to 2% of alcohol
b) once the 2% of alc is reached the grape skins start to split and releases their juice.
c) the grapes are enerally pressed at this stage to separate the juice from the skins
d) the yeast then complete the fermentation off the skins
- — importantly: this method extract colour from the grapes, but little tannin
- — the resulting wines are soft and full of fruit, with distinctive notes of kirsch, banana, bubble gum an cinnamon- like spice.

Question 10

there are 3 forms of whole bunch fermentation: b) semi carbonic maceration describe:

Answer 10

this is a similar but slightly different technique that does not involve filling the vats with co2:

a) the vat is filled with whole bunches and the grapes at the bottom of the vats are crushed due the weight of the grapes.
b) the juice start to ferment at the bottom and produce co2
c) this is the reason why the other grapes starts their intracellular fermentation (carbonic maceration)
d) as the intact grapes begin to split and release their juice, the grapes are pressed and the yeast complete the fermentation off (zonder) the skins

Question 11

How will they practice semi maceration carbonique to premium pinot noir?

Answer 11

they use the same system as the semi carbonique.

• although the alcoholic fermentation continous on the skins
• by this method the grapes will be progressively broken up by punching down in the first days
• an ever decreasing amount (toenemende mate) of maceration carbonic takes place until all the grapes are broken
• this approach can result in a better integration of the aromas from intracellular ferm with the aromas from the grape variety
• ——results in a wine with a fresher fruit character

Question 12

there are 3 forms of whole bunch fermentation: c) whole bunshes with crushed fruit

Answer 12

a further variation is to mix whole bunches with crushed grapes in the fermenting vessel at the start of the fermentation:

• not the whole vat is free of oxygen but the whole bunches are surrounded by crushed grapes, so the intracellular ferm starts
• the whole bunches are progressively crushed by punching down
• this gives an silkier texture and a brighter, fresher fruit character

Question 13

virtually all red wines undergo MLF because the wines have a robust flavour and texture, so they don’t spend a lot of time on their lees.

Answer 13

ge kunt het zehmel

Question 14

high quality and concentrated fruit can have no oak ageing.

Answer 14

nope: the good quality and high concentrated fruit can support a greater level of new oak flavours

Question 15

Gradual sedimentations naturally occurs on wines that are subjected to a long maturation. before bottling

Answer 15

yeppaa

Question 16

what are the grape growing conditions and what kind of grapes do they use for making high volume inexpensive red wines ?

Answer 16

1) areas: warm, sunny and dry
2) grape varieties:
- cab sauvignon
- merlot
- syrah
- grenache
3) not only suited for warm regions, but due the concentration of colour (skin) theyre able to produce wines with enough tannins and colour, even at high yields.
- - compared with premium wines, these high volume wines from each separately variety will have less colourr, tannins and flavour intensity.
4) sometimes the single character of each variety can be diminshed (verdwijnen) and the wines can be homogeneous (lijken op elkaar)
5) single variety: eg on bottle: merlot
blend: on bottle: fruity red or,…

Question 17

Pinot noir is suited for producing inexpensive high volume wines.

Answer 17

False: pinot noir is hard to grow, and it can be difficult to extract enough tannins and collour when produced with high yields

Question 18

what are the winemaking choices to produce high volume inexpensive wines ?

Answer 18

Typically these wines are made in a fruity, low tannin styleto

1) retain fresh, primary fruit character: the juice and wine are usually handled protectively with so2 levels being monitored troughout the winemaking process
2) the grapes for these wines are usually destemmed and crushed on arrival at the winery
3) due the warm region, rartaric acids may be addes
4) a pre fermentation maceration may take place, but it take some vat space. so only if there is time and space
5) ferm: use of commercial yeast at 20-25°c to retain the primary fruitcharacter
6) they can use different ferm vessels: static or rotating
7) the frequency of cap management will vary according the wanted style,
- – the cap will not be heavely worked
8) post ferm mac: mostly not due the lack of time and space, and the extraction of tann is not always wanted, because they want to become a soft easy drinking wine
- —- if there is more structure needed, the winemaker can choose to macerate a little percentage and add it at the final blend before bottling
9) fruity wines with low tannins can also be produced by carb or semi carbonic maceration
10) sometimes they mature on oak for a short time to soften the tann and add some spicy notes, but then it will be seccondly used oak, and if no money, oak chips or staves
11) the costumer wants that the wine is clear without sediment, so the wine will be stabilised, fined, sterile filtered
12) the levels of so2 will be topped up at the bottle before getting bottled to reduce the risk of oxidation

Question 19

What kind of grape is Cabernet Sauvignon ?

Answer 19

1) thick skinned variety, so it has an abundancy of flavours, tannins and color
2) late ripener, so in cooler regions it can struggle to ripen fully and can result in a wine with astringent tannins and an herbaceous flavours

Question 20

Describe a Cabarnet Sauvignon from the Haut- Medoc.

Answer 20

• it makes long lived wines that
• often display grippy tannins in their youth
• cedar and blackcurrant leaf aromas
• with age, the tann becomes softer and flavours more expressive
• the wines usually are blended with Merlot which ripens earlier
• – and gives the wine juicy plum fruit aromas and a smoother texture

Question 21

Where do you find Cabarnet Sauvignon in Europe?

Answer 21

1) Bordeaux
2) south of France
3) Italy
4) Spain
—– in the other regions than france, they usually blend the C.S. with indigenous (inheemse) grape varieties
such as Tempranillo in Spain, Sangiovese Italy

Question 22

Where do you find Cabernet Sauvignon besides Europe, and what kind of style?

Answer 22

1) you can see him in both varietal and blended style.
2) The ripeness it attains (bereikt of onttrekt) from warm temperatures and long hours of bright sunlight in many regions of these countries gives:
- full bodied wines
- Flavours of Blackcurrant and black cherry notes
- smooth tannins

3) you can find him in:
a) California, Napa valley
b) Coonawarra and Margaret river in australia
c) Hawkes Bay in New Zealand
d) Stellenbosch in South Africa
e) Colchagua Valley: Chili

Question 23

What about C.S. in the winery, what can they do to make a premium C.S.?

Answer 23

1) Usually destemmed and crushed
- - because the stemmes on whole bunches can give an herbaceous character
2) Due its thick skin, the winemaker can choose a premaceration period to maximise the extraction of color
3) ferm temp: 26-30°C: Warm enough for sufficient extraction, yet cool enough to promote fresh fruit flavours
4) High tannins: so Extractive Cap management on high temp are generally AVOIDED towards the end of the ferm Especially if the tannins are not fully ripe
- — the winemaker can choose for a postfermentation maceration to encourage a more gentle extraction of tannins and soften existing tannins
5) The structure of Cabernet Sauvignon means that they are well suited to oak maturation and bottle ageing
- – the intens flavours, med to full body and high tannins means that a high proportion of new oak often be used without overpowering the wine.
- – new french oak barriques can be used of 225l
- – the maturation on oak can vary from 6 months- 4a5 years, but typical:12-18 months
6) C.S. can be blended with merlot to soften the hard tann and give a smooth texture and in Australia Shiraz plays a similar role.

Question 24

What kind of Grape is Merlot ?

Answer 24

1) buds earlier than Cab.S
2) Merlot is dominant in Saint Emillon and Pomerol
3) the best quality merlots tent to be in 2 styles:
a) some are made of grapes that are harvested as late as possible to generate the maximum possible degree of intense purple colour, concentrated blackberry and plum fruit, and soft velvet (fluweel) - textured tannins. the wine is matured in new oak to add some toasty flavours
- —-this is the ‘international style’ and you can found him in the new world wineregions and a few regions of bordeaux
b) other style is produced by harvesting the grapes earlier to make a wine of medium body and alcohol, but which has higher acidity and more of a fresh red fruit character, as well as some vegetal, leafy aromas
- —-this seccond approach is rarely found outside of bordeaux

Question 25

What do they do with merlot in the winery ?

Answer 25

Merlot is made using very similar techiques as C.S:

• grapes destemmed and crushed
• you can do a prefermentation maceration to optimise the extraction of flavour, colour
• the skin of merlot is tend to be a litle mor supple than those of cabarnet, so less rigorous extraction may be needed during fermentation
• the toast, vanilla and clove noats from the new oak are well fitted with the juicy plum aromas of merlot
• oak maturation common from 12-18 months to enhance (verbeteren) complexity

Question 26

What kind of grape is Pinot Noir?

Answer 26

1) early budding and ripening
2) thin skin
3) range of still wines from fruity with red cherry notes to earthy and complex with flavours of spice and forest floor
- –colour and tannin can be tricky to extract. So you need to maximise the extraction without overworking the juice

Question 27

What about premium pinot noir in the world ?

Answer 27

Best grown in cool and moderate climats.

1) burgundy: the entry levels can be very light with marked acidity and a hint of oak
- – pinot noirs from the cote d’or can be much complexer and greater. from delicate and almost floral, to more tannic and spicy
- – in these cool regions the risk of unripe grapes is big and can lead to wines with vegetal notes such as cabbage and wet leaves
2) Baden
3) Los Carneros and Sonoma California
4) New Zealand: Marlborough, Martinborough and central Otago
5) Australia: Mornington Penninsula Yarra Valley and Tasmania
6) South Africa: Walker Bay
7) Chile: Cassablanca Valley

Question 28

If you plant pinot noir in a region that is too hot you get jammy fruitflavours and unattractive.

Answer 28

yeaah pinot noir rules

Question 29

What will they do with pinot noir in the winery?

Answer 29

1) some choose to destem and crush
2) typically a prefermentation maceration
3) some will choose to put some whole bunches in the vat to enhance the red fruit and floral character.
- –the whole bunches finally get crushed by punch down operations
4) common for pinot noir to ferment at temp above 30°c to extract more colour, tannin and flavour
- - fresh styles cooler ferm
5) usually for premium wines 12-24 months in allready used barrels and a few new to keep delicacy.
6) Pinot noir is not usually blended with other grapes,
- – but often they are blended with pinot noir from different plots or different approaches of winemaking
7) The best can age in bottle for many years, creating flavours of mushroom and forest floor

Question 30

What kind of grape is shiraz?

Answer 30

1) small with thick, darkly coloured skin
2) they will not ripen in cool climats
3) Can fit in a range of winestyles:
- - Med bodied wine with pepper and fresh black fruit aromas
- - full bodied wine with intens, very ripe black fruit aromas and a hint of liquorice
4) syrah’s intensity of fruit flavours, together with his deep colour and high tannins, makes the best examples suitable for long-term ageing

Question 31

What about Syrah in Europ ?

Answer 31

1) Syrah of the northern rhone: coolest limit to produce syrah, so tyles will vary depending on the vineyard site:
- - lesser site production create simple wines with black fruit and herbaceous character and often slightly grippy tannins
- - south facing slopes, such as those found in cote rotie and hermitage can produce fullier body wines with notes of pepper, berry flavours often complemented by notes of meat and leather after a little ageing
2) Syrah southern rhone: blended with grenache and mourvedre
3) Syrah in Languedoc and Roussillon: blended with grenache, mourvèdre, carrignan and cinsault
- —– the warmer regions will provide wines with riper flavours and tannins

Question 32

what about shiraz in the new world?

Answer 32

1) Australia:
a) Hunter Valley and barossa (warm regions)produce soft earthy, spicy styles of shiraz with concentrated black fruit aromas
b) cooler regions like: Great southern, geelong and heathcote produce leaner, more peppery style

2) Chile
3) South Africa
4) Hawkes bay
5) washington state

Question 33

What about syrah in the winery?

Answer 33

1) full bodied intensely ripe wines with high alc can be produced in warm and hot regions
- - these wines usually been subjected to vigorous cap management to extract the maximum
- - toasty flavours from new oak may complement the concentrated fruit flavours
2) winemakers in warm and hot regions can also choose to make a more restrained style:
- - harvesting the grapes earlier: giving wines with llower alc
- - these winemakers together with the one in moderate climats choose to use gentle cap management
- - they may add some whole bunches
- - a fine tann structure may be achieved by an extended postfermentation maceration
- - no new oak barriques but used oak barrels of 300- 500l to become a restrained (terughoudend) but elegant style

Question 34

What kind of grape is grenache?

Answer 34

1) Late ripening
2) planted in warm to hot regions
3) have a high tolorance for droughtconditions (droogte)
4) Sweet thin skin grapes gives wines that are:
- high in alcohol
- low in acidity
- full bodied
- soft tannins
- red fruit flavours

Question 35

What about garnacha in spain ?

Answer 35

1) priorat: blended with carignan to make wines with deep colour, high tannins, fresh black fruit and toasty oak
2) rioja: mainly planted in rioja baja and used for blending with tempranillo: it contributes parfum, body and alcohol in the wine
3) Widely grown in cataluyd, Navarra and Carinena,
4) A number of regions also produce rosé wines

Question 36

What about grenache in france?

Answer 36

1) Southern Rhone: top: Chateauneuf du pape, blended with syrah en Mourvèdre and others in CDP to produce full bodied richly textured wines with concenrated spicy red fruit
2) Languedoc: blended with Syrah, Mourvedre, carignan and cinsault
- — wines can have different styles, depending on the blend of the grapes
- — most tend to have a spicy, perfumed character reminiscent (die doet denken aan) of the local herbs

Question 37

what about premium grenache in the new world ?

Answer 37

Propably the highest quality grenache is comming from australia from Barossa Valley and mc claren vale

• • these wines used to be produced in a full bodied wine with a lot of alc
• • now they make more restrained style from old bushvines with low yields
• —giving high concentration of grapes and giving robust ripe styles, with flavours of red berries and peppery spice

Question 38

How do they make premium grenache ?

Answer 38

1) the grapes are destemmed and crushed on arrival
2) pre ferm mac
3) some producers pref to retain a proportion of whole bunches to enhance the ripe red fruit flavours of the grape
4) ferm is usually conducted in open top fermenters, often made from stainless steel or cement, some producers will choose old oak,
5) gentle cap management as punching fown are used for premium wines, for more finesse
6) post ferm mac can be to enhance the tannic structure
7) Grenache is usually drained of his skins after ferm
8) usually maturated in big foudres made of old oak, as the toast notes of barriques can overwhelm grenache’s fruit flavours.

Question 39

grenache in hot regions can be jammy and high in alcohol. thats why he never is made as varietal wine.

Answer 39

yepakeeeuj

Question 40

Carignan and mourvèdre are more tolerant of heat and can lend fresher fruit flavours, as well as greater tannin and colour to the blend.

Answer 40

cant say no to that

Question 41

rosé can be made in three ways:

Answer 41

1) direct pressing: the blacked grapes are crushed and pressed in the same way as white wine. this extract a little colour, but care has to be taken not to extract to much tannin
2) short maceration: during the maceration of the red wine they will drain off a little juice mented to make rosé and finfish him like a white, so fermented in cool places…
3) blending: white x red, not in europe (champagne excepted) new world wines are using this