Red Winemaking Flashcards
Fermentation takes place in ____ ___ with ____-___ as the usual practice. Most properties use cultured yeast for its ____. Fermentation vessels include ___ _______ and _____. All are fitted with _____ ___
closed vats
pump-overs
reliability
wood, stainless steel and concrete
with temperature control.
Fermentation temperatures and the extent of post-fermentation maceration on the skins depends on the style of the wine to be made and the quality of the vintage
If I used Mid range temperatures and a short period on the skins post ferment (5-7 days)
What style of wine would be making?
wines intended for early drinking to preserve primary fruit and to limit the extraction of tannins.
Fermentation temperatures and the extent of post-fermentation maceration on the skins depends on the style of the wine to be made and the quality of the vintage
If I used mid-range to warm ferment temperatures and let post ferment maceration on skins run for 14-30 days.
What style of wine would I be making?
wines intended to be aged for many years in bottle.
Maceration times are reduced in poor vintages if the fruit is not fully ripe
True or false?
TRUUUUE
What size and how many litres would the typical barrel in a Bordeaux winery be?
Barrique
225l
Post maceration on the skins, our free run is ready to be transferring into a storage container. what, (in most circumstances when making Red wine in Bordeaux) would this storage vessel be?
Is this vessel the same one used for my press wine?
Barrique (225l)
YES
What presses are most commonly used in Bordeaux and why?
pneumatic presses or in modern vertical or hydraulic presses,
which are believed to give the best results because of their gentle extraction.
Malolactic conversion takes place either in ____ or in the ____ arguing that there is a better integration of wine and wood. As top- quality wines will be tasted initially in the following spring by buyers and wine journalists, many estates will _____ to ensure rapid completion of malolactic conversion. Cellars may be heated to encourage an _____ _____
tanks or in the barrels,
inoculate
efficient conversion.
Simpler wines in Bordeaux:
What container would ageing take place in?
How long would maturation take?
How would oak characteristics be integrated?
Simpler wines are typically aged in stainless steel, concrete vats or large vats for 4–6 months and oak chips may be added for an oak flavour effect.
High quality producers will used barriques as their storage vessel.
What age barrels would be used?
Why is it better to have multiple ages of oak?
Most common is a mix of new, one-year old and two-year old barriques
This is to increase complexity and give blending options when looking for style, quality, volume or to minimise faults.
is 100% new oak a common thing to see in Bordeaux, if so, who is using it?
Some top estates will use 100% new oak but generally the practise is in decline.
Winemakers often opting for a range of cooperages for greater perceived complexity, and level of toast, typically _____ to _____ ____ Wines will be matured for __ - __ months depending on the quality of the wine and the progress of maturation in any particular year
(wines of greater concentration and higher tannins need ____)
medium to medium plus.
18–24 months
longer
Ture or False?
By tradition, wines are racked every 5 weeks,
False
By tradition, wines are racked every three months,
Leaving the wine on lees and using micro-oxygenation to replace oxygenation caused by racking would prevent what? and help what?
Reduction
soften tannins
What are the two approaches to blending wines in Bordeaux?
Which one is seen more than the other?
There are two approaches to blending.
Blend over the winter.
Most estates, especially those that opt to present their wines in the spring for the en primeur tastings.
The outcome is a near-final blend of the main wine. Also wines that will end up in the second or third label’s or sold off in bulk to merchants can be selected. (deselection)
A minority of estates blend a few months before bottling, The blending team can assess the evolution of each variety and lot before blending.
