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My WSET LEVET 3 > Red and Rose WInemaking > Flashcards

Red and Rose WInemaking Flashcards

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1
Q

what are the two consequences of including the skins in the fermentation vessel in order to extract colors and tannins?

A
  1. there are many more options to consider before, during and after fermentation
  2. pressing happens after fermentation instead of before
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2
Q

what is cold maceration or cold soaking?

A

the process of leaving the crushed grapes to macerate for a period at low temperatures prior to allowing fermentation to start.

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3
Q

what is the purpose of cold soaking?

A

to extract colors and flavors - however tannins are not extracted at this point due to not being soluble until in alcoholic solutions

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4
Q

what is the typical temperature for red wine fermentation

A

20-32 C depending on style

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5
Q

why is red wine fermented at a higher temp than white?

A

high temps are necessary to aid in extraction of color, flavor and tannin

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6
Q

what temp can not be exceeded in red wine fermentation?

A

35 C - can kill the yeast

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7
Q

what happens to a red wine if left to itself?

A

it will soon have a thick mass of pulp and skins on its surface, known as the cap.

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8
Q

what is punching down?

A

traditionally this meant punching the cap down by hand with paddles n the end of sticks. today mechanical paddles are used. useful in extracting tannins and color.

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9
Q

what happens if you punch down too vigorously or often?

A

too much tannin might be extracted and the wine might be bitter or astringent

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10
Q

what is pumping over?

A

this is drawing off fermented juice from the bottom of the vat and pumping it up onto the top. its a good way of dissipating heat and oxygenating juice.

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11
Q

what is rack and return?

A

the fermenting juice is drained from the fermenting vessel into another vessel leaving the cap behind. its then pumped back over the cap. its normally only used once or twice during fermentation as its very extractive.

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12
Q

what is rotary fermentation?

A

when fermentation takes place in rotating horizontal tanks to keep juice in constant contact with the skins`

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13
Q

is fermentation in oak barrels for red wine common?

A

its impractical as it would almost be impossible to keep sufficient contact between the skins and juice

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14
Q

what does maceration after fermentation encourage?

A

further extraction of tannin creating smoother tannins

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15
Q

what happens to red wine when maceration is complete?

A

the free run wine is drawn off the skins and the remaining mass is pressed creating press wine.

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16
Q

what are press fractions?

A

when the winemaker separates the wine from different stages in the pressing to be used later to adjust color or tannin in the final blend

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17
Q

what is the objective of whole bunch fermentation?

A

to create oxygen free environment for the uncrushed fruit leading to intracellular fermentation and a range of distinctive fruity aromas is created inside each berry which gives the wine unique qualities

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18
Q

what is intracellular fermentation?

A

the lack of oxygen causes the berries some alcohol in their cells without involvement of yeast.

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19
Q

what are three forms of whole bunch fermentation?

A
  1. carbonic maceration
  2. semi carbonic maceration
  3. whole bunches with crushed fruit
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20
Q

what is carbonic maceration?

A

when just whole uncrushed bunches of grapes are placed into vats that are filled with CO2 to remove all the O2, causing intracellular fermentation to start. One the level of alcohol in each grape reaches 2% the skins begin to split and grape juice is released. then they are pressed

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21
Q

what are important factors of carbonic maceration?

A

extracts color, but not tannins resulting in wines that are soft and full of fruit with distinctive notes of bubble gum, banana, kirsch, and cinnamon like spice.

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22
Q

what is semi carboic maceration?

A

similar to carbonic maceration, but CO2 is not added to the vat. The grapes added crush the grapes already at the bottom of the vat which releases the juice. this fermentation produces the CO2 which fills the vat and the remaining grapes undergo carbonic maceration. as the in tact grapes skins begin split and release juice the the grapes are pressed and yeast completes the fermentation off the skins

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23
Q

explain the whole bunches with crushed fruit method

A

similar to other whole grape methods, but they are mixed with crushed grapes in the fermenting vessel at the start of fermentation. because the full grapes are submerged by the crushed grapes they are kept away from the oxygen. Intracellular fermentation takes place. the whole bunches are continuously punched down and crushed. the more whole bunches the more carbonic characteristics giving the wine silkier texture, and a brighter fresher fruit character.

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24
Q

What is the most important decision when it comes to prebottling maturation with red wines?

A

whether to use oak or not.

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25
Q

why is blending done?

A

to enhance or balance out certain aspects of the wine such as tannins, acidity, color, body, or flavor.

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26
Q

what climate are most high volume inexpensive red wines from?

A

warm, sunny and dry

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27
Q

name some high vol inexpensive red varietals

A

cabernet sauvignon, merlot, shiraz/syrah, and Garnacha/Grenache

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28
Q

why is pinot noir not typically a high vol inexpensive red varietal?

A

hard to grow, prefers cool climates, and is difiicult to extract enough tannins and color when grow nat high yields.

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29
Q

how can blended red wines be labeled?

A

“fruity red”

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30
Q

what are characteristics of high vol inexpensive reds?

A

fruity, low tannin, retain primary fruit juices.

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31
Q

what process is used for high vol inexpensive red wines?

A

monitored carefully with SO2, usually crushed and destemmed on arrival. may need tartaric acid to be added. Fermentation typicaly takes place with yeast at 22-25 C in order to maximize fruit flavors. post fermentation maceration is avoided to free up space

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32
Q

what technique is often used on Grenache inexpensive wines?

A

carbonic or semi-carbonic maceration

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33
Q

what is the classic grape of Haut Medoc in Bordeaux?

A

cabernet Sauvignon - often blended with Merlot

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34
Q

where else in Europe is Can Sauvignon found besides Bordeaux?

A

south of france, Italyn(blended with Sangiovese), Spain (blended with Tempernillo),

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35
Q

what characteristics of Cabernet Sauvignon are found in warm climates?

A

full bodied, ripe black currant, black cherry and smooth tannins

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36
Q

name some warm regions classic for Cab Sauv?

A

Napa Valley, CA; Coonawara and Margaret River, Australia; Hawke’s Bay New Zealand; Stellenbach, South Africa; and Colchagua Valley, Chile.

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37
Q

Why are Cabernet Sauv grapes typically desteemed and crushed?

A

the stems often give herbacous and astringent characteristic to the wine

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38
Q

What causes Cab Sauv deep color?

A

the thickness of their skins

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39
Q

what is ther fermentation temp for Cab Sauv

A

26-30 C warm enough for extraction yet cool enough to promote the fresh fruit flavor

40
Q

Why are high temperatures and cap management typically avoided at the end of fermentation for CAb Sauv?

A

they have high levels of tannins

41
Q

what type of aging and maturation is Cab Sauv well suited for?

A

oak maturation and bottle aging

42
Q

how long does maturation typically last for Cab Sauv?

A

6 months to 3-4 years, typically is 12-18 months

43
Q

Besides Cabernet what is considered the other great grape of Bordeaux?

A

Merlot

44
Q

Where is Merlot dominant in Bordeaux?

A

Saint Emillion and Pomerol

45
Q

What are the two styles of best quality Merlot in Bordeaux?

A
  1. international style -

2. style rarely found outside of Bordeaux

46
Q

what is international style Merlot?

A

harvested as late as possible to generate the maximun possible degree of intense purple color, concentrated blackberry, plum fruit, and soft velvety tannins. often aged in new oak for toasty flavors

47
Q

explain the style of Merlot that is rarely found outside of Bordeaux?

A

produced by harvesting the grapes earlier to make wine of medium body and alcohol, but high acidity and more of a fresh red fruity character as well as vegeal leafy aromas

48
Q

Is Merlot made similar to Cabernet Sauvignon?

A

yes - grapes are desteemed and crushed and prefermentation maceration may enable winemaker to extract greater color and flavor.

49
Q

How does Merlot skin compare to Cabernet Sauvignon?

A

the are more supple so less rigious extraction may be needed during fermentation

50
Q

what is typically amount of time on oak for Merlot?

A

12-18 months - oak maturation used to enhance complexity and toast, vanilla, and clove notes of new oak tend to suit the juicy plum fruit.

51
Q

how are PInot Noir and CAbernet different?

A

PInot Noir is early budding and ripening that has thin skins.

52
Q

what are the characteristics of Pinot Noir

A

can be made in a full range of styles - from light and fruity with red cherry notes, to complex and earthy with notes of spice and forest floor.

53
Q

describe color and tannin extraction from PInot Noir

A

can be tricky to extract from the skins, therefore it is important to extract without over working the juice otherwise the elegance of teh primary aromas can be lost or overwhelmed.

54
Q

which climates are PInot Noir best grown?

A

cool and warm climates - due to early ripening - esp in Burgandy

55
Q

what flavors do cote D’or PInot Noir’s have?

A

greater intensity and and complexity ranging from delicate almost floral to more tannic and spicy.

56
Q

what can pinot noir taste of if in cooler climates where they can’t ripen enough?

A

vegetal notes, such as cabbage, and wet leaves

57
Q

Besides Burgandy where are PInoto Noirs of high quality found?

A

Baden, Germany; Los CArneros and Sonoma, CA; Martinborough, Marlborough, and Central Otgao new Zealand; Yarra Valley, Mornington Pennisula and Tsamania, Australia; Walker Bay South Africa; and Casablanca Valley, Chile.

58
Q

what happens to PInot noir in climates that are too hot ?

A

flavors become jammy and unattractive

59
Q

when PInot Noir hits the winery what are some of the options?

A
  1. destem crush, and a period of pre fermentation maceration to maximize the color and flavor extraction from the skins
  2. other may decide to include some whole bunches which enhances the red fruit flavors and floral characteristics. they are gradually crushed by a series of punch down and fermentation continues on the skins once the grapes have been broken up.
60
Q

what temperature is Pinot Noir typically fermented at?

A

typical to rise above 30 C although cooler ones might be used to achieve lighter, fresher styles.

61
Q

do wine makers typically practice post fermentation maceration?

A

no

62
Q

how is pinot noir often matured?

A

old oak barrels with premium wines sitting for 12-24 months in oak. Although too much new oak can be detrimental to the delicate flavors

63
Q

is PInot Noir typically blended?

A

not with other varieties but with different vineyard plots or other pinot noirs that have undergone different treatments in the winery

64
Q

How long can PInot Noir develop in the bottle?

A

the best ones can develop for years developing aromas of forest floor and mushroom

65
Q

What climate are Syrah grapes not do well in?

A

cool climates due to their thick darkly colored skins

66
Q

what are the characteristics of Syrah

A

it can range from medium to full bodied with pepper and fresh black fruit aromas to smooth full bodied with intense very ripe black fruit with hints of licorice.

67
Q

how long can Syrah age?

A

the best kinds are suitable for long term aging

68
Q

where is Syrah grown most frequently in Europe

A

Northern Rhone France - the climate here is the coolest limit for Syrah

69
Q

what do Cote Rotie and Hermitage regions yield for Syrah wines?

A

due to their south facing slopes they are produce fuller body with berry flavors and hints of pepper often complimented with notes of meat and leather after a little aging.

70
Q

Describe a Syrah grown in Languedoc and Roussillion

A

its often blended with other balck varieties such as Grenache, Mourverdre, Carigan and CInsault. due to the warmer climates give the wine riper flavors and tannins

71
Q

what is Syrah called in Australia?

A

Shiraz

72
Q

what are the characteristics of hot climates Shiraz in Australia (Hunter and Barossa Valley)?

A

soft earthy spicy style with concentrated black fruit aromas.

73
Q

what are the characteristics of cooler climates Shiraz in Australia (Great Southern Geelong and Heathcote)?

A

leaner more peppery styles

74
Q

Besides Australia where else in the New World produce Syrah?

A

Chile, South Africa, Hawke’s Bay in New Zealand, and Washington State in USA.

75
Q

what kind of Syrah/Shiraz styles can be made in hot and warm climates?

A

full bodied, intensely ripe, high alcohol,

76
Q

what kind of management is used for Syrah to extract maximun colors flavors and tannins

A

vigorous cap management

77
Q

what kind of oak is with Syrah?

A

high proportion of new oak which can compliment concentrated fruit flavors.

78
Q

how can Syrah grapes in a hot or warm climate be made in a more restrained style?

A

harvesting the grapes earlier giving wines lower alcohol. gentler cap management is used and maybe even whole bunch techniques in fermentation. extended fermentation can lead to fine tannin structure

79
Q

when does Grenache/GArnacha ripen

A

late ripening

80
Q

what kind of climate does Grenache need

A

needs a warm or hot climate and can do well in drought

81
Q

describe the characteristics of Grenache

A

sweet , thin skinned, high alcohol, low acidity, and full bodied with soft tannins, and red fruit flavors.

82
Q

Describe Grenache in Spain

A

known as Garnacha used frequently when blending wines of Priorat and Rioja

83
Q

Describe a blended Garnacha in Priorat

A

blended with Carigan to produce deeply colored wines with high levels of tannin, fresh black fruit and toasty oak

84
Q

Describe a blended Garnacha in Rioja

A

mainly planted in Rioja Baja and blended with Tempernillo. it contributes perfume body and alcohol to the wine.

85
Q

besides Priorat and Rioja where else is Garnacha grown?

A

Calatayud, Carinena, and Navarra - a number of regions produce rose from Granacha as well

86
Q

what is the most widely planted variety in southern Rhone?

A

Grenache

87
Q

what varietal makes the best wines in Chateauneuf-du-Pape?

A

Grenache - typically blended with other red varietals such as Syrah and Mourvedre - producing fulling bodied richly textured wines with concentrated spicy red fruit

88
Q

Where else in France besides Southern Rhone and Chateauneuf can you find Grenacha widely planted?

A

Languedoc and Roussillion where it is often blended with Syrah, Mourvedre, Carigan, and cinsault - most result in spicy, perfumed character reminiscent of the local herbs

89
Q

outside of Europe where is the highest quality Grenache produced?

A

Barossa Valley and McLean Vale Australia.

90
Q

how are Grenache wines produced in styles outside of Europe?

A

more restraint than they used to be. typically old bush vines yield low volume of high concentrated grapes giving robust wines with intesne flavors of red berries and peppery spice

91
Q

how is grenache typically handled once at the winery?

A

they are destemmed and crushed. pre-fermentation maceration is common which promotes the extract of color and flavor before alcohol levels rise in fermentation.

92
Q

How are grenache grapes typically fermented?

A

open top fermentators, often made of steel or cementthough some may choose to use old oak. premium wines use gentle cap management such as punching down to produce more finese. post fermentation maceration may be used to increase tannin structure, but typically Grenache will be drained off its skins at the end of fermentation.

93
Q

how are Grenache typically aged?

A

large vessels known as foudres made from old oak - toasty notes from new oak can overwhelm the Grenache

94
Q

is Grenache made as a varietal wine?

A

rarely.

95
Q

what are the characteristics of Grenache in hot climates?

A

jammy, high in alcohol,

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