Red Wines

Question 1

What is temp during fermentation?

Answer 1

Between 20 degrees - 32 degrees Celsius
> higher than white winemaking to aid extraction of colour, flavour and tannin.

Should not exceed 35 degrees Celsius or else yeast will be killed.

Question 2

What are Cap Mgt Techniques?

Answer 2

If left to itself, fermenting red wines will soon have a thick mass of pulp and skins on its surface. Mass is known as the CAP

LEVEL OF EXTRACTION CAN BE CONTROLLED with these TECHNIQUES

1. Punching down
2. Pumping over
3. Rack and Return
4. Rotary fermenters
5. Fermentation vessels

Question 3

What are the characteristics of Red grape varieties?

Answer 3

CABERNET SAUVIGNON
thick-skinned, abundance of colour, flavour and tannin.
Late ripening, in some cooler places grown can struggle to fully ripen.
Fermentation temperatures range between 26 degrees to 30 degrees

• classic grape of HAUT MEDOC makes long lived wines that display grippy tannins in youth with cedar and blackcurrant leaf aromas. With AGE, tannins soften and flavours becomes more expressive
• often blended with Merlot which ripens earlier gives juicy plum fruit flavours and smoother texture

Question 4

MERLOT

Answer 4

Considered other grape of Bordeax. Ripens earlier than Cab Sauv with which it’s frequently blended.
Dominant in POMEROL & SAINT-EMILLON

BEST QUALITY
• some made from grapes that are harvested as late as possible to generate maximum possible degree of intense purple colour, concentrated blackberry and plum fruit, soft and velvet textured tannins.
• matured in new oak to add toasty flavours > international style
• made with similar techniques to Cab Sauv. Grapes destemmed, crushed and a pre-fermentation maceration may enable winemaker to get more colour.
• toast, vanilla, clove notes
• like Cab Sav 12-18 months in oak

Question 5

PINOT NOIR

Answer 5

• early budding and ripening with thin skin
• can be made in a range of different styles - light to fruity with red cherry notes to complex and earthy with flavours of spice and forest floor
• grown in moderate and cool climates - perfect for Burgundy
• entry level - very light, often with touch of acidity and hint of oak for structure
• from better sites Côte d’Or have greater intensity and complexity - from delicate to floral, more tannin and spicy
• common for fermentation temperatures to rise to above 30 degrees. Cooler ferments may be used for lighter, fresher styles but warm temperature enable more colour, flavour and tannins for longer aged wines. Post fermentation maceration not practised.
• like Cab Sauv matured in oak barrels from 12-24 months

Question 6

SYRAH/SHIRAZ

Answer 6

• grapes are small with thick, darkly coloured skins
• does not ripen in very cool climates. Can be produced in a range of styles
• makes the best example suitable
for long-term ageing ‘cause of its intense flavours, deep colour and high tannins

Depending on wine techniques Syrah can range from:
• medium bodied with pepper and fresh black fruit aromas
• full bodied with intense, very ripe black fruit flavours and hints of liquorice

NORTHERN RHONE - climate coolest limit for Syrah production so wine styles will vary depending on vineyard site.
SOUTH FACING SLOPES such as found in Cote Rotie and Hermitage can produce fuller bodied wines with berry flavours and hints of pepper with notes of meat and leather after a little ageing.

LANGUEDOC & ROUSSILLON blended with other varieties such as Grenache, Mourvèdre, Cinsault & Carignan. Warmer climate here provide wine with riper flavours and tannins.

Question 7

SYRAH/SHIRAZ pt.2

Answer 7

HOT REGIONS
Hunter & Barossa soft, earthy spicy styles with concentrated black fruit aromas.

COOLER REGIONS
Great Southern, Geelong & Heathcote leaner, more peppery styles

• full bodied, intensely ripe wines with high alcohol can be produced in warm and hot climates
• vigorous cap management to extract colour, flavour, tannins from ripe/over ripe grapes
• toasty flavours from high proportion of new oak may complement the concentrated fruit flavours
• winemakers in warm/hot climates may choose to make a more restrained style which will lead to harvesting the grapes earlier giving wines with lower alcohol

Question 8

GRENACHE/GARNACHA

Answer 8

• late ripening needs to be planted in warm/hot climates
• high tolerance for drought conditions
• sweet, think skinned grapes give wines that are high in alcohol, low acidity, full
Bodied with soft tannins and red fruit flavours.

SPAIN known as GARNACHA
• important blending partner in wines from PRIORAT (blended with CARIGNAN to produce deeply coloured wines with high levels of tannin, fresh black fruit and toasty oak) & RIOJA mainly planted in RIOJA BAJA and blends with TEMPRANILLO, contributes body perfume and alcohol to wine. Also grown on Calatayud, Carinena & Navarra

Answer 9

SOUTHERN RHONE
• widely planted
• arguably makes its finest wines in appellation of Chateauneuf-du-Pape usually blended with other grape varieties typical of South of France - Syrah & Mourvèdre produce full bodied, richly textured wines with concentrated spicy red fruit.

LANGUEDOC & ROUSSILLON
• often blended with Syrah, Mourvèdre, Carignan, Cinsault.
• style may vary depending on vineyard climate but most tend to have a spicy, perfumed character like local herbs.