Vins Doux Naturels Winemaking Flashcards
How are Vins Doux Naturels produced?
By stopping the initial fermentation of wine with neutral grape spirit
What is the minimum concentration of sugar in VDN wines?
It depends on the PDO and the varietal used
What is generally the minimum concentration of residual sugar in Muscat-based VDN wines?
100-125 g/L
What is generally the minimum concentration of residual sugar in Grenache-based VDN wines?
45 g/L
Many contain around 100 g/L
What type of spirit is used to fortify VDN?
Neutral spirit of 95-96% ABV
When is fortifying spirit added to wine in VDN production?
When the wine reaches 5-8% ABV
What ABV is VDN fortified to?
15-18% ABV
What percentage of VDN wine is comprised of fortifying spirit? What effect does this have on the flavor profile of the wine?
5-20%, which is not enough to deliver a “spirity” profile
Is VDN made from white grapes usually fermented on or off the skins?
Off, though a cold macerayionnprior to fermentation can help to extract aromas
True or False
The blending of free run and press fractions is common in VDN production
Some winemakers may choose to do this
How is the must for unaged VDN stored? Why?
It is chilled and stored in stainless steel. The juice is then siphoned and fermented as needed to meet demand.
Is VDN made from black grapes usually fermented on or off the skins?
On the skins.
When making VDN from black grapes, is the fortifying spirit added when the wine is still in contact with the skin or after? Why?
During maceration. The additional alcohol facilitates the extraction of color and tannins, both important for maturation and aging. Maceration will often continue for weeks after.
What techniques are used to maximize extraction in VDN red wines?
Pumping over and punching down
What type of vessel is used to ferment VDN white and red wines?
Stainless steel for both to allow for easy temperature control
What temperature is VDN white wine fermented at? Why?
15⁰C to promote the development of fruity esters
What temperature is VDN red wine fermented at? Why?
28⁰C to maximize extraction while maintaining fruit aromas
What are the two primary maturation styles of VDN?
Youthful, unaged wines
Oxidatively aged wines
How do consumers know what style of maturation a VDN is produced by?
Labeling terms defined by the appellation in which the VDN is produced
How long after fermentation are youthful, unaged styles of VDN released?
A few months
How is youthful, unaged VDN stored after fermentation?
In a protective environment, typically stainless steel with a blanket of inert gas
What aromas will youthful, unaged Muscat-based VDN usually display?
Grapey, floral aromas. Sometimes peach, pear, and honey will be present
What aromas will youthful, unaged Grenache-based VDN usually display?
Blackberries, raspberries, plums
How long after fermentation are oxidatively aged VDN styles of VDN released?
Several years after harvest
How is oxidatively aged VDN stored after fermentation?
Some may be stored in oak barrels that are not topped off to encourage oxidation.
Partially unfilled glass demi-johns left open in the sun are also used in some styles.
What is demi-john matured VDN wine used for?
It may be bottled for sale, transferred to oak for additional maturation, or used as a blending component with other oxidatively aged wines.
