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AZ WSET Level 2 > Week 2 - Winemaking (includes sparkling/fortified wines) > Flashcards

Week 2 - Winemaking (includes sparkling/fortified wines) Flashcards

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1
Q

Name 4 techniques winemakers can use to make sweet wines:

A
  1. Concentrated grape sugars (extra-ripe, botrytis/noble rot, frozen grapes)
  2. Removing the yeast (filters)
  3. Killing the yeast (fortification, add alcohol)
  4. Adding sweetness to a dry wine
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2
Q

What are 3 ways a wine maker can add sweetness to a dry wine?

A
  1. add unfermented grape juice
  2. use a liquid with concentrated grape sugars
  3. blend a dry wine with a sweet wine
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3
Q

Which method of sweet wine making is used to make Tokaji Aszu?

  1. Fortification
  2. Filtering the yeasts out before fermentation is complete
  3. Use grapes with such concentrated sugar that yeast cannot fully ferment it
  4. Blending sweet and dry wines
A
  1. Use grapes with such concentrated sugar that yeast cannot fully ferment it
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4
Q

Which method of sweet wine making is used to make California White Zinfandel?

  1. Fortification
  2. Filtering the yeasts out before fermentation is complete
  3. Use grapes with such concentrated sugar that yeast cannot fully ferment it
  4. Blending sweet and dry wines
A
  1. Filtering the yeasts out before fermentation is complete
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5
Q

Which method of sweet wine making is used to make Port?

  1. Fortification
  2. Filtering the yeasts out before fermentation is complete
  3. Use grapes with such concentrated sugar that yeast cannot fully ferment it
  4. Blending sweet and dry wines
A
  1. Fortification
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6
Q

What are the 2 reasons to mature a wine in oak?

A
  1. want the flavors imparted by oak

2. want the flavors to evolve as a result of oxygen interacting with the wine in a barrel

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7
Q

Which aromas/flavors are a result of barrel toasting?

a. coconut
b. vanilla
c. sweet-spice
d. charred wood

A

c. sweet-spice

d. charred wood

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8
Q

Which aromas/flavors are a result of maturation in new oak?

a. leather
b. vanilla
c. caramel
d. charred wood
e. coconut

A

b. vanilla
d. charred wood
e. coconut

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9
Q

Which aromas/flavors are a result of oxygenation in oak?

a. nut
b. vanilla
c. caramel
d. dried fruit
e. coconut

A

a. nut
c. caramel
d. dried fruit

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10
Q

What are the reasons a wine maker might blend a wine?

A
  1. Achieve a consistency to preserve a brand’s style

2. to add complexity

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11
Q

Which of these techniques would NOT be commonly used when making wines from aromatic varietals? (choose all)

  1. maturation in oak
  2. contact with lees
  3. fermentation in stainless steel
  4. malolactic conversion
A
  1. maturation in oak
  2. contact with lees
  3. malolactic conversion
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12
Q

Which is better for giving a wine oak flavors, and why?

  1. large oak barrels
  2. small oak barrels
A
  1. small oak barrels, more of the wine’s surface area is in contact with the oak
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13
Q

True or false: blending is commonly used technique for making rose wines in many parts of Europe

A

False, blending is not permitted in many parts of Europe

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14
Q

What is the typical temperature range for red wine fermentation?

a. 70 - 96 degrees F
b. 68 - 90 degrees F
c. 54 - 72 degrees F

A

b. 68 - 90 degrees F

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15
Q

What is the typical temperature range for white wine fermentation?

a. 50 - 64 degrees F
b. 68 - 90 degrees F
c. 54 - 72 degrees F

A

c. 54 - 72 degrees F

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16
Q

If sugar is added to a wine, what are the results?

a. lighter body, lower alcohol
b. fuller body, higher alcohol
c. fuller body, lower alcohol
d. lighter body, higher alcohol

A

b. fuller body, higher alcohol

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17
Q

What is the best technique for extracting color and tannin in red wines?

a. increasing the temperature during fermentation
b. storage and maturation in large oak barrels
c. punching down the cap or pumping over the liquid
d. increase time on the lees

A

c. punching down the cap or pumping over the liquid

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18
Q

What does the winemaking technique “appasimento” refer to?

A

Italian method common in Veneto: drying the picked grapes indoors to concentrate sugar, acid, tannins and flavors

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19
Q

Which flavors are imparted by contact with lees?

a. vanilla
b. bread
c. biscuit
d. caramel

A

b. bread

c. biscuit

20
Q

What is the name of the chemical process that occurs as lees start to beak down (e.g. in Champagne)?

A

yeast autolysis

21
Q

What is the purpose of “riddling” in making Champagne?

A

Allow the lees deposit to slide gradually into the neck of the bottle by slowly moving the bottle from horizontal to inverted vertical position

22
Q

What is meant by “dosage” in making Champagne?

A
  • the process of adding a mixture of wine and usually sugar to the wine after disgorgement in order to top off the bottle and determine the sweetness of the resulting wine
23
Q

What is meant by “disgorgement” in making Champagne?

A

after riddling, the neck of the bottle is frozen, and the lees, now trapped in the ice plug, are ejected by the CO2 pressure when the crown cap is removed

24
Q

After the base wine is made, what is the order of the steps for making Champagne by the “traditional method”?

a. riddling
b. dosage
c. resealing
d. second fermentation/autolysis
e. disgorgement

A
  1. second fermentation/autolysis
  2. riddling
  3. disgorgement
  4. dosage
  5. resealing
25
Q

Which of these sparking wines is not made with the traditional method? (choose all)

a. Champagne
b. Asti
c. Cava
d. Prosecco

A

b. Asti

d. Prosecco

26
Q

What is the minimum amount of time Champagne must spend aging on lees?

a. 3 months
b. 6 months
c. 12 months
d. 18 months

A

c. 12 months

27
Q

Describe the tank method for making sparking wine.

A
  1. wine is placed in a reinforced, sealed tank with yeast and sugar
  2. second fermentation takes place in the tank
  3. Lees are removed by filtration
  4. wine is bottled under pressure and sealed with a cork and wire cage
28
Q

What reason(s) below might cause a winemaker to use the tank method instead of the traditional bottle method?

a. required by law
b. saving money and time
c. preserve the aromatic quality of the base wine
d. want as much autolytic effect as possible

A

b. saving money and time

c. preserve the aromatic quality of the base wine (flavors of yeast autolysis limited)

29
Q

What other term is used to refer to traditional method of making Champagne, and in what region?

a. Methode Cap Classique
b. Vendanges Tardives
c. Apassimento

A

a. Methode Cap Classique (in South Africa)

30
Q

What will the “liqueur d’expédition” contain, and with what stage of making Champagne is it associated?

A

Wine and sugar, added during “dosage”

31
Q

True or false: the Asti method results in high alcohol sweet sparking wines.

A

False: the Asti method results in LOW alcohol sweet sparking wines.

32
Q

Which of these statements is FALSE about the Asti method, and which are TRUE?

  1. Grape juice is put in a pressurized tank with yeast and begins to ferment
  2. None of the CO2 is allowed to escape
  3. The method is used all over the world
  4. Fermentation is allowed to continue until it stops naturally
A
  1. Grape juice is put in a pressurized tank with yeast and begins to ferment
    - TRUE
  2. None of the CO2 is allowed to escape
    - FALSE some escapes at first
  3. The method is used all over the world
    - TRUE
  4. Fermentation is allowed to continue until it stops naturally
    - FALSE, yeast are removed before all sugar is converted
33
Q

What is the “solera” system and what kind of wine is it used for?

A
  • System of old-oak casks containing wines of different ages, which are continually blended as they age, to ensure a consistent and complex style of mature wine.
  • Used for Sherry, where it develops its distinctive various flavors
34
Q

What is “biological aging” and how does it work?

A

Describes the aging of sherry under a thick, white layer of yeast called “flor” forms on the surface of the wine and protects it from oxygen

35
Q

Which of these sherry types is NOT fermented under flor?

a. Fino
b. Oloroso
c. Amontillado
d. Pedro Ximénez

A

b. Oloroso, because the base wine is fortified to 17% and the flor cannot survive, so the wine ages oxidatively
d. Pedro Ximénez - aged oxidatively

36
Q

What method is used to make Pedro Ximénez (PX) sherry?

A

Wine is made from white Pedro Ximénez grapes that have been concentrated by sun-drying then aged oxidatively in the solera

37
Q

What is the basic method for making ruby Port?

A
  1. rapid color and tannin extraction from local (Upper Duoro) black grapes (foot treading or machines)
  2. Fermentation is interrupted by adding grape spirit which kills yeast
  3. Wine is matured in large old-oak casks (sometimes stainless steel)
  4. Wine is blended and bottled
38
Q

How does the process of making tawny Ports differ from ruby Ports?

A

Tawny Ports develop their color from extensive aging in small barrels where they undergo oxidation

39
Q

Which grape varietal is used to make a dry Sherry?

A

Palomino

40
Q

How does the timing of fortification affect the final product?

A

Fortification during fermentation (to stop fermentation) produces a sweet fortified wine like Port.

Fortification after fermentation is complete produces a dry fortified wine like Sherry.

41
Q

In Fino Sherry winemaking, what level of fortification (% abv) will allow the flor to develop?

A

15%

42
Q

Which type of Sherry undergoes both biological and oxidative aging?

A

Amontillado starts out under flor (biological) then is refortified to 17% and continues to age without flor (oxidatively).

43
Q

Match the dry style of Sherry with its sweet counterpart:

  1. Oloroso
  2. Fino
  3. Amontillado

A. Pale Cream Sherry
B. Medium Sherry
C. Cream Sherry

A
  1. C. Oloroso + PX = Cream sherry
  2. A. Fino + PX = Pale Cream Sherry
  3. B. Amontillado + PX = Medium Sherry
44
Q 
What type of vessel is commonly used for aging a Ruby Port?
A) small old oak casks
B) stainless steel tanks
C) large old oak casks
D) small new oak casks
A

C) large old oak casks

45
Q

How much does the alcohol level increase after the second fermentation during sparkling wine production?

A

1.5%

AZ WSET Level 2 (9 decks)

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