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WSET3 > Red & Rose Winemaking > Flashcards

Red & Rose Winemaking Flashcards

1
Q

What is the key to red wine making

A

extraction of color and tannin from skins of black grapes

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2
Q

When does pressing of grapes occur in red wine making

A

After fermentation

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3
Q

with respect to MLF how does red winemaking differ from white

A

In red it is the rule rather than a stylistic choice

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4
Q

What is the process of leaving the crushed grapes to lie in contact with the skins whilst fermentation is prevented by cold temps. What is it’s purpose

A

Cold maceration, cold soaking or prefermentation extraction. Purpose is to extract color and flavor ( not tannin at this stage )

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5
Q

What is the fermentation temp range for reds

A

20 - 32 C

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6
Q

Why is the fermentation temp for reds higher than whites

A

To aid in the extraction of colour and tannin from the grape skins

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7
Q

At what temp might the yeast die in fermentation

A

35 C

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8
Q

How can the winemaker influence the amount of color, flavor and tannin extracted

A

By lowering the fermentation temp towards the end of fermentation

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9
Q

Are tannins more or less soluble in higher alcohol

A

More

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10
Q

Why is cap management important in red wine production

A

If the cap is left to float the amount of extraction from the skins will be limited

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11
Q

What are the risks of mechanically punching down

A

Doing this too often towards the end of fermentation can result in an overly tannic and bitter wine

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12
Q

Apart from aiding extraction what are the benefits of pumping over

A

Heat dissipation and oxygenation

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13
Q

Apart from punching down and pumping over what are 2 other methods of cap management

A

Rack and return / rotary fermenter

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14
Q

Why is fermentation in oak impractical for red wines

A

It would be impossible to maintain enough contact between the juice and the skins

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15
Q

What is post fermentation maceration and why might a wine maker do it

A

Leaving the fermented juice in contact with the skins to increase extraction. It is also believed to yield a softer tannin structure

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16
Q

What are press wine fractions

A

Fermented juice from different stages of the pressing which contain increasing levels of tannin and colour

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17
Q

If using whole bunches of grapes in the fermentation what must the winemaker ensure

A

That the stems are ripe or the wine will be bitter

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18
Q

what is the purpose of whole bunch fermentation

A

to create an oxygen free atmosphere for the uncrushed fruit resulting in fermentation within the grapes in the absence of yeast.

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19
Q

what is the name for production of alcohol within whole grapes in the absence of yeast

A

Intracellular fermentation

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20
Q

what are the 3 kinds of whole bunch fermentation

A

Carbonic maceration, semi carbonic maceration, whole bunches with crushed fruit

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21
Q

Describe carbonic maceration and the characteristics of the wines it produces

A

Whole bunches only, tank purged with CO2. Once intracellular frementation reaches 2% skins split and release juice. Grapes are pressed and fermentation completed off the skins. Resulting wines are soft with low tannin ans fresh fruit flavors

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22
Q

How is semi carbonic maceration different from carbonic

A

tank is not purged with CO2. Bunches at the bottom of the tank get crushed and undergo fermentation with ambient yeast. This produces CO2 which fills the tank and the rest of the grapes undergo carbonic maceration. When these split and release juice the grapes are pressed etc. Results in a wine with a fresher fruit character

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23
Q

Describe whole bunches with crushed fruit

A

Whole bunches are submerged in crushed fruit and starved of O2 resulting in intracellular fermentation. Cap is regularly punched down. thought to give a silkier texture and more of a fresh fruit character

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24
Q

Why are winemakers trending away from maturation in 100% small new oak. What are they doing instead

A

They are seeking more subtlety and integration. They are using a variety of sizes and ages of oak vessel

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25
Q

Why are premium reds still matured in more new oak than bulk wines

A

The higher quality fruit can withstand the new oak flavors

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26
Q

why is red wine blended

A

to balance out aspects such as color, acidity, tannin or flavor

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27
Q

How are the different press fractions used in blending

A

May be blended with the free run juice to enhance color, tannin, flavor

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28
Q

what varietals are typically used in bulk red wine production and why

A

Bulk production typically in warm dry countries where cabernet, syrah, grenache and merlot thrive. They can produce fruity wines with good color even at yields

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29
Q

how do bulk reds differ from premium reds

A

Less color, less tannin, less complexity and concentration, less typicity

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30
Q

why is Pinot Noir ill suited to bulk wine production

A

thin skinned, cool climate temperamental grape and cannot be grown with a high enough yield

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31
Q

bulk red wines are typically produced in what style

A

fruity low tannin

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32
Q

what often needs to be added to bulk red wine during production to counteract the warm climate the grapes are grown in

A

Tartaric Acid

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33
Q

why is pre-fermentation not typically carried out on bulk reds

A

ties up tank space in a high volume winery

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34
Q

at what temp is bulk red wine normally fermented and why

A

22 - 25 C to maximise fresh fruit flavors

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35
Q

is the cap typically worked heavily in production of bulk reds. Why ?

A

No - the wines are a low tannin style

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36
Q

Is post fermentation masceration common in bulk reds

A

No - the wines are made in an easy drinking low tannin style

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37
Q

If oak maturation is used for bulk red wines how long does it normally last. How old are the barrels typically

A

Only a few months usually in second or third fill barrels

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38
Q

What 2 red wines commonly undergo carbonic or semi carbonic masceration

A

Inexpensive wines made from Grenache and basic Beaujolais

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39
Q

When does Cabernet Sauvignon ripen. How can this cause problems

A

It is late ripening. Risk of unripe fruit in cooler climates causing excessive vegetal flavors and bitterness.

40
Q

Described the flavor profile of a youthful Cabernet from Bordeaux

A

Grippy tannins, medium acid, black currant, green bell pepper, cedar. black currant leaf

41
Q

Apart from Bordeaux where else is Cabernet found in Europe. What grapes is it typically blended with in these places

A

South of France, Italy ( Sangiovese ), Spain ( Tempranillo )

42
Q

Where in the new world are premium Cabernets made. What is their typical flavor profile

A

Intense ripe blackcurrant and black cherry with smooth tannins. Napa Valley, Margaret River, Colchagua Valley, Hawkes Bay NZ, Coonawarra, Stellenbosch

43
Q

Why are Cabernet grapes nearly always destemmed

A

The stems give a bitter astringent flavor if not removed

44
Q

What is it about the Cabernet grape that would likely make a wine maker macerate the grapes for a time prior to fermentation

A

The Cabernet grapes are thick skinned and are capable of producing wines with a very deep color. They are therefore cold mascerated to maximize color and flavor extraction

45
Q

What is the fermentation temp for Cabernet…why ?

A

26 - 30 C. Warm enough to maximize extraction but cool enough to preserve fresh fruit flavors

46
Q

Cabernet is high in tannin so what does the wine maker need to avoid when fermenting it

A

High fermentation temps and aggressive cap management techniques towards the end of fermentation

47
Q

Given Cabernet is high tannin is it common to perform post fermentation masceration - why ?

A

Yes. The post fermentation masceration gives a more gently extraction of tannins and is thought to soften existing tannin

48
Q

What is the min and max time period for oak maturation of Cabernet. What is typical

A

6 months to 4 years. 12 - 18 months is typical

49
Q

Why is Cabernet often blended and with what

A

Cabernet is tannic and lacking in body so addition of Merlot ( or Shiraz ) softens the wine and adds fruit and body

50
Q

Compared to Cabernet when does Merlot bud and ripen

A

Earlier

51
Q

What 2 communes in Bordeaux are domintated by Merlot

A

St Emillion and Pomerol

52
Q

Discuss the 2 styles of Merlot. Where are they are found

A

International style common in the new world and the South of France - grapes harvested late to maximize intense color and full bodied, concentrated blackberry and plum fruit….often matured in new oak to give toasty flavors. The Bordeaux style is harvested earlier to maximise fresh red fruit and acid. Medium body and alcohol often with leafy vegetal notes

53
Q

What are Merlot skins like compared to Cabernet. How does this impact extraction during fermentation

A

They are more supple so require less rigorous extraction

54
Q

How long does Merlot typically spend in new oak

A

12 - 18 months

55
Q

When does Pinot Noir bud and ripen

A

Early

56
Q

How are the skins of Pinot Noir - what does this mean in terms of extraction

A

Thin skinned and difficult to extract without over working the juice which can result in loss of primary fruit aromas.

57
Q

Discuss the range of styles that Pinot can be made in

A

Light and fruity with red cherry notes to complex and earthy with spice and forrest floor notes

58
Q

What kind of climate suits Pinot best - why ?

A

Cool to moderate. It is early ripening and could become over ripe in warm climates

59
Q

What aromas can be present in Pinot if the vintage is an unusually cold one

A

Cabbage and wet leaves

60
Q

Outside of Burgundy where else in Europe is known for Pinot

A

Baden in Germany

61
Q

Where in the New World are high quality Pinots produced

A

Los Carneros, Sonoma, Casablanca Valley, Marlborough, Central Otago, Walker Bay, Mornington Peninsula, Yarra Valley

62
Q

what are the 3 ways rose can be made

A

Direct press, short maceration, blending

63
Q

what is direct pressing

A

Used in Rose making. Black grapes are gently pressed in the same way as white grapes with very little tannin being extracted. These are the most delicately colored roses

64
Q

Describe short maceration in Rose making

A

Black grapes crushed and left in contact with the skins. Fermentation can either start during this period or the free run juice taken off the skins and cool temp fermented as with a white

65
Q

How are roses made by blending

A

Small quantity of red wine is added to a finished white wine. This is not allowed in the EU

66
Q

why are some winemakers choosing to add whole bunches to Pinot fermentation

A

to improve the red fruit and floral qualities of the wine

67
Q

It is common for Pinot fermentation to rise above what temp. Why might this be desirable

A

30 C. To increase the amount of flavor, tannin and color extraction for longer lived wines.

68
Q

True or False. Post fermentation maceration is common in Pinot

A

False

69
Q

How long is Pinot typically aged in oak

A

12 - 24 months

70
Q

Described how Pinot is typically matured

A

12 - 24 months in second or third fill oak barrels. Only a small portion will see new oak and this will be blended in before bottling

71
Q

What flavors develop in Pinot with age

A

Mushroom and forest floor

72
Q

Describe a syrah grape

A

Small with thick dark skins

73
Q

Described the range of styles in which Syrah can be made

A

Medium bodied, peppery with fresh black fruit to full bodied, smooth with ripe back fruit and hints of liquorish

74
Q

Is syrah suitable for aging - why ?

A

yes because of its intense fruit flavors and high tannins

75
Q

Describe the syrahs made from lesser vineyards in the rhone valley

A

Light to medium bodied with simple black fruit and herbaceous flavors often grippy tannins.

76
Q

Describe the syrahs made from the south facing slopes of Cote Rotie and Hermitage

A

Deeper more full bodied with berry flavors, hints of pepper, grilled meat and leather with some age

77
Q

Apart from the Rhone valley where else in France is syrah grown. What other grapes is it typically blended with and how do these wines compare with those of the Rhone

A

Languedoc and Roussillon. Blended with grenache, mourvedre, carignan and cinsault. These wines are riper and more full bodied than those from the Rhone

78
Q

Where in Australia is Syrah grown - describe the styles from each

A

Hunter valley, Barossa produce ripe, soft, earthy, spicy syrah with concentrated black fruit. Great southern, geelong and heathcote produce leaner, more peppery style

79
Q

Apart from Australia where else in the New World is syrah grown

A

Hawkes Bay, Washington state, Chile and South Africa

80
Q

What techniques might a winemaker from a warm / hot climate use to influence the style of syrah produced

A

the winemaker will employ aggressive cap management to extract as much color and tannin from over ripe grapes. The wines will see a greater proportion of new oak to impart toasty spicy flavors to complement the concentrated ripe fruit.

81
Q

How can a more restrained and elegant style of syrah be achieved in a hot climate

A

The grapes are picked earlier. Restrained cap management applied. Ferment with some whole bunches to add fruit. Post fermentation maceration to refine the tannin structure. Use older larger oak barrels for maturation

82
Q

when does grenache ripen and in what sort of climate

A

late ripening in a warm or hot climate

83
Q

true or false. grenache is sweet and thin skinned

A

true

84
Q

Describe the wines made from grenache

A

red fruit flavors, high alcohol, low acid full bodied with soft tannin

85
Q

In what 2 places is grenache particularly important in Spain and what is it blended with in these locations

A

Priorat - blended with Carinena to give deep intensely colored wines with black fruit, high tannin with toasty oak
Rioja - blended with tempranillo which contributes perfume alcohol and body to the wine

86
Q

Apart from Rioja and Priorat where is grenache also heavily used in Spain

A

Navarra ( Rose ), Calatayud and Carinena

87
Q

What is the most widely planted grape in S Rhone and what is it typically blended with

A

Grenache - blended with Mourvedre and Syrah

88
Q

Describe GSM from S Rhone

A

full bodied, richly textured wines with concentrated spicy red fruit

89
Q

What is grenache blended with in Languedoc and Roussillon. What particular character do these wines tend to have

A

Syrah, mourvedre, cinsault, carignan. Perfumed and spicy reminiscent of the local herbs

90
Q

Where is the highest quality grenach produced outside of europe. Describe the wines from there

A

Barossa valley and McClaren vale make grenache from old bush vines yielding robust concentrated red fruit flavors and peppery spice

91
Q

Describe the process for grenache production from arrival of the grapes at the winery to fermentation completion

A

stemmed and crushed on arrival, prefermentation maceration, often fermented with addition of whole bunches. Fermented in open top SS or concrete fermentation vessels, gentle cap management used on premium wines, sometimes post fermentation maceration but usually drained off the skins after fermentation

92
Q

How is most grenache matured

A

In old oak barrels called foudres

93
Q

Does grenache see new oak - why ?

A

No - the new oak would overwhelm it’s fresh red fruit flavors

94
Q

Is grenache bottled as a single varietal - why

A

Not usually - in hot climates it can be jammy and high in alcohol

95
Q

why blend Grenache with Mourvedre or Carignan

A

These are even more tolerant of hot climates so can add fruit flavors, tannin and color to a grenache blend

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