Red and Rose Winemaking - WSET L3 in Wines Flashcards
What is the key to successful red winemaking?
The extraction of color and tannin from the skins during fermentation.
What is cold maceration?
A pre-fermentation technique to extract color and flavor at low temperatures.
What is the typical fermentation temperature range for red wines?
20°C to 32°C.
What is the purpose of cap management?
To keep the skins in contact with the juice for optimal extraction of color, flavor, and tannin.
What is punching down?
A technique to submerge the cap by pushing it down into the juice.
What is pumping over?
Drawing juice from the bottom of the vat and spraying it over the cap to wet it.
What is rack and return?
Draining juice into another vessel, then pumping it back over the cap to enhance extraction.
What is the purpose of rotary fermenters?
To keep the skins and juice in constant contact by rotating the vessel.
Why is post-fermentation maceration used?
To soften tannins and enhance texture.
What is press wine?
The wine extracted by pressing the remaining solids after free-run wine is drained.
What is carbonic maceration?
A fermentation method using whole bunches in a CO₂-rich environment to create fruity aromas.
What is semi-carbonic maceration?
Whole bunches ferment naturally as the weight of the grapes releases juice, creating CO₂.
What is the benefit of whole bunch fermentation?
Adds bright fruit character, silkier texture, and complexity.
How does oak maturation influence red wines?
Adds flavors like vanilla, clove, and toast, and allows slow oxidation.
What is the impact of blending in red winemaking?
Balances color, body, tannin, acidity, and flavor, and enhances complexity.
What is the typical maturation time for premium red wines in oak?
12 to 24 months.
Why is fining and filtration used in red winemaking?
To improve clarity and stability before bottling.
What grape varieties are commonly used in high-volume, inexpensive red wines?
Cabernet Sauvignon, Merlot, Syrah/Shiraz, and Grenache/Garnacha.
Why is Pinot Noir less common in inexpensive red wines?
It requires cooler climates and is difficult to grow at high yields.
What is the typical style of inexpensive red wines?
Fruity, low-tannin, easy-drinking wines.
How is Grenache typically styled in hot climates?
Full-bodied, high in alcohol, with jammy red fruit flavors.
What distinguishes premium Cabernet Sauvignon from Bordeaux?
Structured, age-worthy wines with blackcurrant, cedar, and earthy notes.
What is the impact of high fermentation temperatures on red wines?
Enhances tannin and color extraction but risks over-extraction if not controlled.
What are the common characteristics of premium Pinot Noir?
Light-bodied, red cherry and berry notes, with floral and earthy undertones.
Why is Syrah/Shiraz versatile in style?
It produces medium-bodied, peppery wines in cool climates and full-bodied, ripe styles in warm climates.
What is the traditional blending partner for Syrah in Rhône wines?
Grenache and Mourvèdre.
How is rosé wine made using direct pressing?
Grapes are pressed like white wine, extracting minimal color from the skins.
What is the short maceration method for rosé?
Allowing brief skin contact before pressing to achieve the desired color.
What is the blending method for rosé?
Mixing a small amount of red wine with white wine, typically used outside the EU.
How is Grenache used in rosé winemaking?
Produces fruity, soft, and aromatic rosés in regions like Provence and Rioja.
What are the characteristics of premium Syrah from Northern Rhône?
Medium-bodied with black fruit, pepper, and earthy notes.
How does whole-bunch fermentation affect Pinot Noir?
Adds floral and red fruit notes with a silkier texture.
What is the purpose of pre-fermentation maceration?
To enhance color and flavor extraction before alcohol levels rise.
What are the hallmarks of premium Shiraz from Barossa Valley?
Full-bodied, ripe black fruit, spice, and earthy complexity.
How does blending press wine affect the final product?
Adds color, tannin, and structure to the blend.
What is the difference between old oak and new oak barrels?
Old oak adds subtle oxidation without flavor, while new oak imparts toast, spice, and vanilla.
How does climate affect Grenache?
Thrives in hot climates, producing high-alcohol wines with ripe fruit flavors.
What is the role of temperature control during red wine fermentation?
Prevents overheating, which can kill yeast, and controls flavor and tannin extraction.
How does Cabernet Sauvignon perform in warm climates?
Produces full-bodied wines with ripe blackcurrant and soft tannins.
How does Merlot differ from Cabernet Sauvignon in structure and flavor?
Merlot has softer tannins, lower acidity, and flavors of plum and red fruit compared to Cabernet’s blackcurrant and firmer structure.
What are the two main styles of premium Merlot?
International style (rich, ripe, and oaked) and classic Bordeaux style (medium body, red fruit, and higher acidity).
What defines premium Pinot Noir from Burgundy?
Elegance, red fruit, floral notes, and earthy flavors, with aging potential.
Why is Grenache often blended with other varieties?
To add structure, tannin, and freshness to balance Grenache’s high alcohol and soft tannins.
How does whole-bunch fermentation enhance red wines?
Adds complexity, bright fruit character, and a silkier texture.
How does Pinot Noir perform in warm climates?
Loses elegance and develops jammy, overripe flavors.
Why is rosé rarely aged in oak?
To preserve fresh, fruity aromas and flavors.
How does direct pressing differ from short maceration in rosé winemaking?
Direct pressing extracts minimal color, while short maceration allows more control over color intensity.
What is the advantage of rotary fermenters for red wines?
Maintains constant contact between juice and skins for efficient extraction.
Why are second or third-fill barrels used for some red wines?
To impart subtle oak influence without overwhelming the wine.
Why is Syrah well-suited for aging?
Its intense fruit, deep color, and high tannins provide structure for long-term development.
What are the characteristics of rosé from Provence?
Pale color, light body, and delicate flavors of red fruit and herbs.
How does carbonic maceration influence red wine flavor?
Creates fruity, light-bodied wines with flavors of cherry, banana, and cinnamon.
What is the role of cap management in red wine fermentation?
Maximizes extraction of color, flavor, and tannin from the grape skins.
How does Syrah from Northern Rhône differ from Shiraz in Australia?
Rhône Syrah is medium-bodied with black pepper notes; Australian Shiraz is full-bodied with ripe black fruit.
Why are rosé wines typically fermented at cooler temperatures?
To preserve fresh fruit aromas and maintain bright acidity.
What is the purpose of press wine in blending?
Adds tannin, color, and structure to the final wine.
How is Grenache used in Priorat wines?
Blended with Carignan to create full-bodied wines with concentrated black fruit flavors.
What flavors are typical of premium Shiraz from Barossa Valley?
Ripe blackberry, plum, spice, and earthy undertones.
Why is Pinot Noir rarely blended with other grape varieties?
To preserve its delicate flavor profile and elegant character.
What is the role of oxygen during red wine maturation?
Softens tannins and develops tertiary aromas like leather and tobacco.
Why are Grenache and Mourvèdre commonly blended?
Mourvèdre adds tannin and structure to balance Grenache’s softness.
What are the benefits of blending oak-aged and steel-aged red wines?
Combines complexity from oak with freshness from steel.
What is the impact of new oak on red wines?
Adds flavors of toast, vanilla, and spice while integrating with tannins.
How does regional climate affect Cabernet Sauvignon?
Cooler regions produce structured, herbaceous wines; warmer regions create ripe, full-bodied styles.
What is the primary role of tannins in red wine?
Tannins provide structure, texture, and aging potential, contributing to the wine’s mouthfeel.
How does maceration differ between red and rosé winemaking?
Red wine involves extended maceration for color and tannin extraction, while rosé uses limited maceration for lighter color and minimal tannins.
What is the key difference between carbonic and semi-carbonic maceration?
Carbonic maceration uses CO₂ to create an oxygen-free environment, while semi-carbonic relies on natural fermentation to produce CO₂.
Why is malolactic fermentation standard in red winemaking?
To soften acidity and enhance the wine’s body and texture.
What is the significance of pressing timing in red winemaking?
Pressing after fermentation allows optimal extraction of tannins and color, while early pressing avoids excessive tannin.
How does blending enhance the complexity of red wines?
Combining different grape varieties, vineyard sites, or press fractions balances flavors, tannins, and acidity.
