White and Sweet Winemaking Flashcards

Question

What is the range of sweetness of riesling ?

Answer 1

From dry to sweet, used to make botrytised dessert wines

Answer 2

Yes, one of the most long-lived white wines Can mature for years or decades in bottle and still taste fresh When mature, Flavours of petrol, honey and toast develop

Answer 3

Germany - dry to sweet - Sweet with botrytised grapes - always balanced with acidity - Concentrated and refreshing Alsace - dry Rieslings, late harvest and botrytised wines when vintage permit Austria - Mostly dry or Very sweet Australia, Clare and Eden Valley - Bone dry - Refreshing acidity - Aromas of lime Usa - Washington state Dry New Zealand, Finger Lakes, New York Fruity, off-dry style

Answer 4

- Handled carefully to retain fruit aromas - SO2 is monitored - Crushed fruit or whole bunches loaded into the press, immediately or after short skin contact - Juice may be clean before contact to ensure the fruit flavours, with gentle method of clarification such as settling - Inert vessels are used for fermentation ; Slainless steel in New Zealand, large oak vessels in Alsace (no oak aromas, Oxidation for texture) - Cool and steady fermentation - Choice of yeast depends on the winemaker - Fermented until dry, or stopping fermentation by chilling or SO2 for sweet styles. Botrytised wines stop naturally - Little post-fermentation before bottling - Malolactic is avoided by adding SO2 - Riesling may have a period of leed contact for texture - Bottle as soon as possible - Sometimes Riesling is kept in large old vats for a year - Rarelly blended

Answer 5

Fumé Blanc, California and Pessac Léognan, Bordeaux Barrel fermented , ambient yeast is used to achive greater complexity, Matured on their lees MLC is avoided New oak barrels is used for a portion of the wine

Answer 6

More neutral wine. Winemaker can play more aactive rol in influencing the style of the final wine Enhance the base material provided by the grapes. Can be by keeping grape in pure form or use of range of techniques to add complexity and texture

Answer 7

Chardonnay Pinot Grigio / Pinot Gris

Answer 8

Can ripen without much difficulty in wide variety of climates But early-budding, so can suffer from frost In warm climate,can lose acidity quickly at the end of ripening process

Answer 9

Cool climate - green fruit (apple), citrus (lemon) Moderate climate - white peach, melon and lemon Warm climate - stone fruits (peach), tropical fruit (banana, pineapple)

Answer 10

Chablis - High acidity - green apple, citrus, wet stones and slate Côte d'or - Stone fruit, creamy oak flavours Mâconnais - ripe and rounded - hints of toasty oak - With malolactic converstion and lees agein - Can develop aromas of nuts and mushrooms

Answer 11

California - Russian River Valley - Los Carneros Australia, - Adelaide Hills - Margaret River - Mornington Peninsula New Zealand - Gisborne - Marlborough Chile - Casablanca Made nearly in every winemaking country

Answer 12

Burgundy chardonnay styles are based on traditions of a particular region Outside of Burgundy, it is dependent on the preferences of the individual winemaker.

Answer 13

Can grow in almost all climates Early budding and early ripening In warm climate, can accumulate high sugar but lose acidity

Answer 14

Alsace - dry or off dry - oily texxter - ripe tropical fruit, hint of ginger and honey - deep colour skin = golden wine New Zealand - Viscous texture - More pure fruit flavours and residual sugar Tasmania, Australia, Oregon also make pinot gris in Richer style

Answer 15

Alto Adige Trentino Friuli-Venezia Giulia in North East Greath depth of flavour compared to veneto plain

Answer 16

The choice of the clone is important Premium Pinot Grigio use clon found in Germany and France wich have small berries with conentrated flavours high volume inexpensive Pinot Grigio tend to be used with clone known for pale skin and fleshy pulp

Answer 17

- Crushed or loaded as whole bunches (more common for Chardonnay) - Controlled exposure to oxygen is possible - Clarification with gentle method such as settling. Some may chose to leave some solid matter for complexity - Range of vessels for fermentation - Fermentation temperature and choice of yeast vary - Fermentation can be stopped by chilling or adding SO2 in off-dry to sweet version. It can also stop by naturally leaving sugar in Alsace - Choice of barrel maturation, old or new oak, all or a proportion - Malolactic conversion my be encouraged - Contact with lees often take place

Answer 18

Stainless steel or concrete vats : Chablis (chardo), north easty Italy and New Zealand (pinot gris) Large oak vessels : Alsace (pinot Gris) Small, new oak : Chardonnay côte d'or

Answer 19

Stopping the fermentation Adding a sweetening component Concentrating Grape Sugars

Answer 20

Noble rot, Drying grapes on the vine Drying grapes after picking freezing grapes on the vine

Answer 21

**Fortification** - adding grape spirit kills theyeast and no fruther fermentation is possible - Alter the structural balance of the wine **Adding a high dose of SO2** and **Chilling the wine** - Wine must be filtered to remove remaining yeast, so the fermentation do not resume - Use form high quality German Kabinett and Spätlese, or Asti - Typically low in alcohol

Answer 22

**Addition of Unfermented grape juice , called Süssreserve** - Filtering the juice before fermentation start or dosing it with SO2 - Süssreserve is added to the wine before bottling - Particularly in Germany for medium-sweet wines **Rectified concentrated grape must (RCGM)** - Same effect, used to add a little sweetness to high volume inexpensive wines - Derived from grape must

Answer 23

Sauternes Tokaji Beerenaulstesen Trokenbeerenaulslesen

Answer 24

Cause by fugus Botrytis Cinerea, the same that causes grey rot, which under specifi conditions form noble rot

Answer 25

1. grape must be fully ripe before the development of the rot 2. grape must be grown in a region that provides humid misty mornings followed by sunny dry afternoons.

Answer 26

Damp conditions in the morning allow rot to develop Funugs punctures the grape skin with microscopic filmanets, leaving holes in the skin Warm sunny afternoons slow the development and cause water to evaporate, concentrating acids, flavours and sugars Fungus also generates own unique flavours in te grapes

Answer 27

honey, apricot, citrus zest, Dried fruit

Answer 28

Never uniform, several pickings by hand may be needed to slect the best grapes Expensive process as it requires skilled labour over prolonged perio of time In son aream, such as Sauternes, noble rot may not occu every year, the fungus growing too rapidly and causing grey rot instead

Answer 29

Method for concentrating grape sugars Know as **passerillage** - once grape are reaching full ripeness, they begin to dehydrate and turn into raisins on the vine, increasing sugar concentration - Warm dry autmns are needed - **Overripe fruit character** - Can be labelled as **Late Harvest**

Answer 30

Technique to concentrate grape sugars - Healthy harvested grapes are dehydrated to concentrate sugar - **dry and warm condition** are needed - all rotten grapes must be removed to not spread - Used in passito wines such as Recioto della Valpolicella DOCG - Give **raisiny quality**

Answer 31

Technique to concentrate grape sugars - healthy grapes are left hanging on the vine into the winter months - Water in the grape pulp turns to ice - Grapes are picked and pressed, the ice is remaining in the press and sugar content of the resulting juice is increased - Use for eiswein in German and Icewine in Canada - Pure varietal character - Can be replicated artificially by freesing picked grapes at a winery

Answer 32

The alcoholic fermentation stop naturally when the yeast have converted as much sugar into alcohol as they can This could happen as low as 7 %abv, because yeast struggle to survive in sugary environment German Trockenbeerenauslesen in a classic examples.