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WSET Level 3 in Wines - Thirsty and Wise > Red and Rose Winemaking - WSET L3 in Wines > Flashcards

Red and Rose Winemaking - WSET L3 in Wines Flashcards

1
Q

What is the key to successful red winemaking?

A

The extraction of color and tannin from the skins during fermentation.

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2
Q

What is cold maceration?

A

A pre-fermentation technique to extract color and flavor at low temperatures.

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3
Q

What is the typical fermentation temperature range for red wines?

A

20°C to 32°C.

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4
Q

What is the purpose of cap management?

A

To keep the skins in contact with the juice for optimal extraction of color, flavor, and tannin.

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5
Q

What is punching down?

A

A technique to submerge the cap by pushing it down into the juice.

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6
Q

What is pumping over?

A

Drawing juice from the bottom of the vat and spraying it over the cap to wet it.

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7
Q

What is rack and return?

A

Draining juice into another vessel, then pumping it back over the cap to enhance extraction.

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8
Q

What is the purpose of rotary fermenters?

A

To keep the skins and juice in constant contact by rotating the vessel.

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9
Q

Why is post-fermentation maceration used?

A

To soften tannins and enhance texture.

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10
Q

What is press wine?

A

The wine extracted by pressing the remaining solids after free-run wine is drained.

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11
Q

What is carbonic maceration?

A

A fermentation method using whole bunches in a CO₂-rich environment to create fruity aromas.

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12
Q

What is semi-carbonic maceration?

A

Whole bunches ferment naturally as the weight of the grapes releases juice, creating CO₂.

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13
Q

What is the benefit of whole bunch fermentation?

A

Adds bright fruit character, silkier texture, and complexity.

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14
Q

How does oak maturation influence red wines?

A

Adds flavors like vanilla, clove, and toast, and allows slow oxidation.

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15
Q

What is the impact of blending in red winemaking?

A

Balances color, body, tannin, acidity, and flavor, and enhances complexity.

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16
Q

What is the typical maturation time for premium red wines in oak?

A

12 to 24 months.

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17
Q

Why is fining and filtration used in red winemaking?

A

To improve clarity and stability before bottling.

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18
Q

What grape varieties are commonly used in high-volume, inexpensive red wines?

A

Cabernet Sauvignon, Merlot, Syrah/Shiraz, and Grenache/Garnacha.

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19
Q

Why is Pinot Noir less common in inexpensive red wines?

A

It requires cooler climates and is difficult to grow at high yields.

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20
Q

What is the typical style of inexpensive red wines?

A

Fruity, low-tannin, easy-drinking wines.

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21
Q

How is Grenache typically styled in hot climates?

A

Full-bodied, high in alcohol, with jammy red fruit flavors.

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22
Q

What distinguishes premium Cabernet Sauvignon from Bordeaux?

A

Structured, age-worthy wines with blackcurrant, cedar, and earthy notes.

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23
Q

What is the impact of high fermentation temperatures on red wines?

A

Enhances tannin and color extraction but risks over-extraction if not controlled.

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24
Q

What are the common characteristics of premium Pinot Noir?

A

Light-bodied, red cherry and berry notes, with floral and earthy undertones.

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25
Q

Why is Syrah/Shiraz versatile in style?

A

It produces medium-bodied, peppery wines in cool climates and full-bodied, ripe styles in warm climates.

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26
Q

What is the traditional blending partner for Syrah in Rhône wines?

A

Grenache and Mourvèdre.

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27
Q

How is rosé wine made using direct pressing?

A

Grapes are pressed like white wine, extracting minimal color from the skins.

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28
Q

What is the short maceration method for rosé?

A

Allowing brief skin contact before pressing to achieve the desired color.

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29
Q

What is the blending method for rosé?

A

Mixing a small amount of red wine with white wine, typically used outside the EU.

30
Q

How is Grenache used in rosé winemaking?

A

Produces fruity, soft, and aromatic rosés in regions like Provence and Rioja.

31
Q

What are the characteristics of premium Syrah from Northern Rhône?

A

Medium-bodied with black fruit, pepper, and earthy notes.

32
Q

How does whole-bunch fermentation affect Pinot Noir?

A

Adds floral and red fruit notes with a silkier texture.

33
Q

What is the purpose of pre-fermentation maceration?

A

To enhance color and flavor extraction before alcohol levels rise.

34
Q

What are the hallmarks of premium Shiraz from Barossa Valley?

A

Full-bodied, ripe black fruit, spice, and earthy complexity.

35
Q

How does blending press wine affect the final product?

A

Adds color, tannin, and structure to the blend.

36
Q

What is the difference between old oak and new oak barrels?

A

Old oak adds subtle oxidation without flavor, while new oak imparts toast, spice, and vanilla.

37
Q

How does climate affect Grenache?

A

Thrives in hot climates, producing high-alcohol wines with ripe fruit flavors.

38
Q

What is the role of temperature control during red wine fermentation?

A

Prevents overheating, which can kill yeast, and controls flavor and tannin extraction.

39
Q

How does Cabernet Sauvignon perform in warm climates?

A

Produces full-bodied wines with ripe blackcurrant and soft tannins.

40
Q

How does Merlot differ from Cabernet Sauvignon in structure and flavor?

A

Merlot has softer tannins, lower acidity, and flavors of plum and red fruit compared to Cabernet’s blackcurrant and firmer structure.

41
Q

What are the two main styles of premium Merlot?

A

International style (rich, ripe, and oaked) and classic Bordeaux style (medium body, red fruit, and higher acidity).

42
Q

What defines premium Pinot Noir from Burgundy?

A

Elegance, red fruit, floral notes, and earthy flavors, with aging potential.

43
Q

Why is Grenache often blended with other varieties?

A

To add structure, tannin, and freshness to balance Grenache’s high alcohol and soft tannins.

44
Q

How does whole-bunch fermentation enhance red wines?

A

Adds complexity, bright fruit character, and a silkier texture.

45
Q

How does Pinot Noir perform in warm climates?

A

Loses elegance and develops jammy, overripe flavors.

46
Q

Why is rosé rarely aged in oak?

A

To preserve fresh, fruity aromas and flavors.

47
Q

How does direct pressing differ from short maceration in rosé winemaking?

A

Direct pressing extracts minimal color, while short maceration allows more control over color intensity.

48
Q

What is the advantage of rotary fermenters for red wines?

A

Maintains constant contact between juice and skins for efficient extraction.

49
Q

Why are second or third-fill barrels used for some red wines?

A

To impart subtle oak influence without overwhelming the wine.

50
Q

Why is Syrah well-suited for aging?

A

Its intense fruit, deep color, and high tannins provide structure for long-term development.

51
Q

What are the characteristics of rosé from Provence?

A

Pale color, light body, and delicate flavors of red fruit and herbs.

52
Q

How does carbonic maceration influence red wine flavor?

A

Creates fruity, light-bodied wines with flavors of cherry, banana, and cinnamon.

53
Q

What is the role of cap management in red wine fermentation?

A

Maximizes extraction of color, flavor, and tannin from the grape skins.

54
Q

How does Syrah from Northern Rhône differ from Shiraz in Australia?

A

Rhône Syrah is medium-bodied with black pepper notes; Australian Shiraz is full-bodied with ripe black fruit.

55
Q

Why are rosé wines typically fermented at cooler temperatures?

A

To preserve fresh fruit aromas and maintain bright acidity.

56
Q

What is the purpose of press wine in blending?

A

Adds tannin, color, and structure to the final wine.

57
Q

How is Grenache used in Priorat wines?

A

Blended with Carignan to create full-bodied wines with concentrated black fruit flavors.

58
Q

What flavors are typical of premium Shiraz from Barossa Valley?

A

Ripe blackberry, plum, spice, and earthy undertones.

59
Q

Why is Pinot Noir rarely blended with other grape varieties?

A

To preserve its delicate flavor profile and elegant character.

60
Q

What is the role of oxygen during red wine maturation?

A

Softens tannins and develops tertiary aromas like leather and tobacco.

61
Q

Why are Grenache and Mourvèdre commonly blended?

A

Mourvèdre adds tannin and structure to balance Grenache’s softness.

62
Q

What are the benefits of blending oak-aged and steel-aged red wines?

A

Combines complexity from oak with freshness from steel.

63
Q

What is the impact of new oak on red wines?

A

Adds flavors of toast, vanilla, and spice while integrating with tannins.

64
Q

How does regional climate affect Cabernet Sauvignon?

A

Cooler regions produce structured, herbaceous wines; warmer regions create ripe, full-bodied styles.

65
Q

What is the primary role of tannins in red wine?

A

Tannins provide structure, texture, and aging potential, contributing to the wine’s mouthfeel.

66
Q

How does maceration differ between red and rosé winemaking?

A

Red wine involves extended maceration for color and tannin extraction, while rosé uses limited maceration for lighter color and minimal tannins.

67
Q

What is the key difference between carbonic and semi-carbonic maceration?

A

Carbonic maceration uses CO₂ to create an oxygen-free environment, while semi-carbonic relies on natural fermentation to produce CO₂.

68
Q

Why is malolactic fermentation standard in red winemaking?

A

To soften acidity and enhance the wine’s body and texture.

69
Q

What is the significance of pressing timing in red winemaking?

A

Pressing after fermentation allows optimal extraction of tannins and color, while early pressing avoids excessive tannin.

70
Q

How does blending enhance the complexity of red wines?

A

Combining different grape varieties, vineyard sites, or press fractions balances flavors, tannins, and acidity.

WSET Level 3 in Wines - Thirsty and Wise (41 decks)

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