the vineyard and winemaking Flashcards
steps to make high volume, inexpensive wine
- Destem, crush, no skin contact, and immediate pressing
- carefull handling of grapes to prevent oxidation
- monitoring of Sulphite lvls to prevent oxidation
- Juice will be highly clarified through filter or centrifuge to retain fruity flavours
- fermentation in temperature controlled stainless steel tanks using cultured yeast strains
- avoid MLF, no lees contact or stirring
- possible acidification in warm regions
- short stabilization in inert vessels, fining and sterile filering before bottling
- blending
options to make premium white wine in winery
- sorting of grapes to remove unhealthy grapes
- destem and crush with short skin contact at cool temp. (aromatic grapes)
- whole bunch fermentation (reduces risk of oxidation and gives more purity and delicacy)
- retain some solids in the juice after settling and fining to add complexity and texture (not for wines that show pure aromatic varietal character)
- use of new or old oak for fermentation/maturation
- mature the wine with fine lees to enhance
- blending
basic steps to make red wine
- crush grapes
- Alcoholic fermentation
- Drain Juice
- press
- Malolactic fermentation
- Packaging
basic steps to make white wine
- press grapes
- alcoholic fermentation
- rack off gross lees
- packaging
basic steps for making rosé with the maceration method
- crush grapes
- maceration (may extend into fementation)
- pressing
- alcohol fermentation (if already started continued off skins
- rack off gross lees
- packaging
basic steps to make rosé with the direct pressing method
- crush grapes
- press grapes
- alcoholic fermentation
- rack off gross lees
- packaging
common practices for premium wines
- low yields
- more manual vineyard management techniques
- harvested by hand
- grape selection
- possible pre-fermentation maceration
- gentle methods of clarification (cold settling or racking)
- if oaked, its usually from barrels
- post bottling maturation might be longer depending on style
common practices for high volume wines
- high yields
- vineyard tasks by machine
- machine harvested
- no grape selection
- no pre fermentation maceration
- centrifuge is used to clarify
- oak will be from chips or staves
- post fermentation maturation is kept to a minimum
how does sunlight impact a vineyard
- Essential for photosynthesis
- Impacts the growing season of the vine
- Steep slopes benefit more from the effect of sunlight
How does Fog impact a vineyard
- Can cool an area in warmer climates
- Misty/foggy mornings can be good for the development of noble rot, as long as the afternoons warm up sufficiently to dry the grapes.
how does a body of water impact a vineyard in a cool climate
- they moderate temperatures at the beginning and end of the growing season, lowering continentality = temperatures rise and lower more slowly
- flowing water creates airmovement which protects against frost
- vineyards close to a body of water benefit from the reflected sunlight in the vineyard aiding ripening
how do slopes impact a vineyard in a cool climate
- cool and moderate regions: benefit from more direct sunlight
- good drainage
- Frost protection, cool air is heavier and sinks, so on a slope it will not settle until it hits a depression
how does soil impact a vineyard in a cool climate
- drainage
- Heats up quicker after the winter as it does not have a high water content
- Absorbs heat which is radiated back
factors determining price of a wine
- Grape growing: land might be expensive depending on the prestige of the region. manually managed is more expensive then mechanically, and not all sites are suited for mechanical managing.
- Winemaking: initial cost to settle a winery is high, and wine if often stored for ageing so there is no immediate return on investment.
- packaging: having to bottle and then ship? or maybe ship in bulk? expense of branding and design
- transport, distribution: sell locally only? make a good deal with a reliable businesspartner if you want to sell internationally
- taxes
- retailers: places that sell wine also need to make a profit
- markey forces: what does a consumer want to pay for a wine? a winemaker needs to be aware of current markettrends
what is a maritime climate
Warm summers, mild winters, rainfall all year round
which factors affect heat
- latitude
- altitude
- ocean currents
- fog
- soil
- aspect
what is continentality
temperature difference between coldest and warmest month
what can influence a region’s continentality? and why?
large bodies of water heat up and cool down more slowly than landmasses, in water they have a warming effect and in summer a cooling effect. these regions have a lower continentality and determines the length of the growing season
whats is diurnal range
difference between daytime and nighttime temperature
what can affect diurnal range? and why?
*proximity to seas/lakes/rivers can reduce diurnal range (softer nights and cooler days)
*lvl of cloud cover
(temperature drop faster on clear nights = increase and rise more slowly on cloudy days because the sun can not heat the ground directly= reduce
what are the natural factors influencing rioja wines
rioja is in the upper ebro, it is mainly a red grape region. it is in a valley of the ebro river and is locked within two mountain ranges creating a heat trap. the cantabrian mountains in the north moderates the warm continental climate with the cooling effect from the atlantic ocean while also protecting the region from the cold and rain from the atlantic. vineyards are planted on a high altitude between 500 and 800 metres (alavesa and alta). drought can be a problem in the rioja baja.
which grapes are used in red rioja wines
mainly Tempranillo, blended with:
garnacha: adds alcohol, body and red fruit
carinena/mazuelo: adds colour, acidity and tannin
graciano: adds tannin, acidity, black fruit
what are vigorous cap management techniques and why would a winemaker do this
- pumping over
- punching down
- rack and return
- to increase the skincontact during fermentation and to have more extraction from flavour, tannins and colour
what is white rioja, grape and styles
Viura is the main grape, traditionally aged long in american oak with golden colour and nutty flavours. Modern style is in inert vats stainless steel for fruity wines or fermented in barrels for a more rounder style
how does spanis law define ageing categories
- joven = no bottle or barrel ageing for white/rosé/red
- crianza = 24 months ageing, min. 6 barrel for red / 18 months ageing with min. 6 barrel for white and rosé
- reserva = 36 months ageing, min. 12 barrel for red / 24 months ageing with min. 6 barrel for white and rosé
- gran reserva = 60 months ageing, min. 18 barrel for red / 48 months ageing with min. 6 barrel for white and rosé
describe a joven (or cosecha wine)
youthful, fresh and fruity, with smooth low tannins often made by semi-macération carbonique. best enjoyed young
describe a crianza
fresh and youthfull with wmooth tannins and a touch of oak
describe a reserva and gran reserva
complex with mature fruit and integrated oak, vanilla and sweet coconut aroma, oxidated notes. silky tannins and meaty and dried fruit character
which winemaking techniques would be used to make a deep coloured, powerfull, high tannin wine with ability to age? 3 techniques
- Vigorous cap management during fermentation such as pumping over, punching down, to extract more tannin, flavour and colour
- blending, using mazuelo and graciano which are high in colour, acidity and tannin
- long ageing in new oak to add complexity and tannin
describe the style of a traditional white rioja
high acidity (viura has high acidity), long maturation in american oak which developed a deep golden colour and rich nutty aromas from oxidation
in which region is the Rioja DOC
upper ebro
which are the subregion of Rioja DOC, situation on a map
- rioja alavesa (north of the ebro river)
- rioja alta (mostly south west of the ebro)
- rioja baja (south east of the ebro)
in which region is the priorat DOC, situation on a map
in catalunya, northeast of spain on the coast of the mediterranean
what are the advantages of llicorella soil
-reflects the heat, excellent water retaining qualities because its a very deep soil, low nutrient soil
what are the key aimes for using semi-macération carbonique
extract colour, while minimizing tannin extraction
which factors make priorat a premium wine, vineyard en winery
vineyard:
-bush vines on steep slopes (concentration of flavours in fruit with optimal sunlight exposure, reflected by the llicorella soil)
-limited mechanisation, handpruning and harvesting (expensive)
-low yields due to low nutrients, old vines and limited watersupply (concentration)
winery:
-its common to use French oak (often new oak)
describe a premium garnacha/carinena (priorat)
deep coloured, high alcohol, med in acidity, full bodied with high tannins, black fruit with toasty aromas
where in spain do we find Garnacha
calatayud, carinena, navarra
describe pure grenache
high alcohol, red fruit, low acidity, full bodied, med tannins
where in france do we find premium grenache, what is it typically blended with
chateauneuf-du-pape, syrah en mourvèdre (full bodied, rich textured and concentrated spicy wines)
whats the blending partner of garnacha in priorat
Usually its Carinena but other international varieties such as cabernet sauvignon are also allowed
why is garnacha the most important grape in priorat
its a late ripening variety that requires a lot of heat and in the warm mediterranean climate of catalunya this is possible. summers are long hot and dry (grenache is well adapted to dry conditions). also the Llicorella soil retains heat and reflects sunlight creating longer ripening conditions.
why are priorat wines premium and expensive, describe factors in the winery and in the vineyard
- steep slopes with bushvines ask for manual labour
- old vines give low yields
- low nutrients in the slow give low yields
- often new oak is used
winery technique lees ageing, explain how this adds structure and complexity to a wine
lees are the deposits of dead yeast or residual yeast, they add complexity to white wine because through the process of yeast autolysis its a reaction between wine and lees and add specific flavours of bread, dough, biscuit. it also creates proteines which give the wine a richer mouthfeel
which winery techniques give white wine a richer and rounder mouthfeel?
- MLF
- Lees ageing
- oxidation
give 3 reasons and examples of lees contact
- short contact, to lower high acidity in cool regions, best known is muscadet “sur lie”
- medium long contact to lower acidity but more to add a rounder mouthfeel, chardonnay
- long lees contact
what is muscadet “sur lie”
its a white still wine from “Melon de Bourgogne” grown in the western loire in a cool maritime climate next to the atlantic ocean. It has a light body, medium alcohol and high acidity its a delicate and fresh wine with green fruit flavours. It undergoes little handling aside of lees contact. The wine is bottled in spring after having spent the winter on the lees, this giving the wine a richer texture.
what do extraction techniques add to a wine
tannins, colour and flavour
what is cold maceration
is a red wine extraction technique ( a pre-fermentation maceration), wine is stored in a temperature controlled stainless steel vat and the crushed grapes are left to soak at low temperature for a couple of hours up to a couple of days to extract colour and flavour
which grapes often undergo cold maceration?
pinot noir, gamay, grenache
which extraction techniques are there for red wine
- cold maceration (colour and primary fruit flavour)
- heat extraction (colour, flavour and tannin)
what is heat extraction
its an extraction technique for red wine, allow the juice to ferment at a higher temperature, max.35°C it needs to be carefully monitored as yeast struggles to survive in a too warm environment. the technique is used to extract colour, flavour and tannin
what is the “cap”
thick mass of skins and pulp on the surface of the fermenting red wine
why use cap management techniques
- to regulate temperatures
- so the cap doesnt dry out (otherwise temp gets to high and unwanted flavours may develop)
which cap management techniques are there
- punching down (pigeage)
- pumping over (remontage) juice from the bottom of the vat os pumper over the cap
- rack and return, the juice is drained into another vat but the cap is left behind on the bottom, then the juice is re-added covering the cap again
what is post fermentation maceration
after fermentation is done the wine remains in contact with the juice. this to extract more tannin and to create a smoother structure
give an example of a wine where post fermentation maceration is common
napa valley CS
how is sauvignon blanc usually fermented and why
reductive, stainless steel temperature controlled low temp fermentation, this to retain fresh acidity and to optimize the extraction of primary fruit flavours, to keep the pure varietal character
which grape is the blending partner for SB and where? how does the blend change the wine
Sémillon, in Bordeaux, sauternes and in Western Australia. gives the wine more structure and rounder, more body
which regions/countries are references for SB?
- France: Loire, Bordeaux
- New-Zealand: Marlborough
- Chili: Casablanca (Aconcagua)
- South-Africa: Constantia, Stellenbosch (Coastal Region)
what is Muscadet sèvre et maine, describe the style, where is it made
Pays Nantais in the east of the loire valley next to the Atlantic ocean. A dry white wine, light bodied, med alcohol (max.12%) with high acidity often matured “Sur lie” with lees contact during winter so it might taste rounder and more textured, made from the Melon Blanc grape
why is Melon Blanc important in the Muscadet region?
The area of Pays Nantais has a cool maritime climate influenced by the cool atlantic ocean Melon Blanc is a well suited grape for this climate since its early riping and frost resistant.
