White and Sweet Winemaking Flashcards
Name 6 important decisions that need to be made when making white wine
Skin contact, fermentation temperature, fermentation vessel, use of lees, clarity of juice, MLF
Why is it common for white wine to spend little time in contact with the skins
To reduce the risk of oxidation
What is the normal order of processing white grapes prior to fermentation
Crush, separation of free run juice, press remaining grapes, collect press juice
How can the risk of oxidation be further reduced when processing white grapes
Load and press whole bunches of grapes ( ie no crushing )
What might be an exception to avoiding skin contact in white wine making…why ?. How does the winemaker avoid the onset of fermentation during this process
Aromatic varieties are sometimes left in contact with the skins for a period of a few hours to increase intensity and texture. The process occurs at a low temperature
Why might a wine maker not fully clarify the grape juice after pressing white grapes. What is the risk in doing this
Some believe some residual cell fragments prevents oxidation and also adds complexity and texture. The risk in doing this is the formation of off flavors
What are 4 methods that can be used to clarify freshly pressed grape juice
Centrifugation, settling, fining and filtration
What is the optimum temp range for white wine fermentation. What are the risks of fermenting at lower and higher temps than this
12 - 22 C. Lower can form pear drop like aromas and loss of fruit. Higher can lose the fresh fruit aromas
What is the risk of fermenting in barrels as opposed to stainless steel tanks. How is this risk mitigated
It is not as easy to control the temperature. Barrels are stored in cool cellars where they can dissipate heat effectively
Does white wine fermented in barrels run at the low or high end of the fermentation temp range
at the high end
What are 3 important decisions that must be made with regard to post fermentation maturation
Maturation in oak or stainless with or without the use of oak chips / staves. Use of fine lees to add texture and complexity. Whether to allow MLF
Why would a winemaker blend a white wine ( aromatic and non aromatic )
Blend aromatic for consistency. Blend non aromatic for style, balance and complexity
What might a winemaker do in post fermentation maturation to give himself more options in blending a more complex white wine
Use varying amounts of lees contact, MLF and oak treatment - these wines can be blended to give a more complex product
What would a wine maker likely do prior to bottling a white wine having some residual sugar. Why ?
Sterile filtration to remove any remaining yeast and bacteria which could degrade the wine
What can make it easier to produce high volume white wines. How might these be labelled
Blending different varietals. Would be labelled as dry or fruity white.
What varietals are typically used in high volume inexpensive whites. Why ?
Non aromatic grapes like Chardonnay and Pinot Grigio. Their neutral character appeals to a wide variety of the population.
What might have to be corrected in the winery with high volume white wines made from non aromatic white grapes grown in a warm climate
Insufficient acidity
What is the flavor profile of un-oaked Chardonnay grown in a warm climate. What flavors can be added by oak treatment
Peach and Melon. Oaking can add vanilla and toast flavors
Why might a maker of high volume white wine leave a small amount of RS
To appeal to as many drinkers as possible
True or False. Pinot Grigio is normally made in an oaked style. What is its flavor profile, body and acidity
False. Light pear drop aromas. Light body and medium acidity.
True or false. Sauvignon Blanc is never used to make high volume wine.
False it can be but is more expensive than others.
What flavors can dominate a high volume white made from under ripe SB
Herbaceous
What is the term for avoiding exposure to O2 during wine making
Protective handling
What could the general flavor profile of high volume whites be characterised
Simple primary fruit flavors
What does a winemaker do prior to fermentation of high volume white to ensure preservation of the fruit flavors
Complete clarification of the juice most likely using a centrifuge or filter
What 3 things would a winemaker do during and post fermentation to preserve fruit flavors in a high volume white
Ferment at lower temperatures. Dose with SO2, prevent MLF to preserve acid and track off the lees immediately
Would a high volume white typically see oak
No it would be stored in neutral tanks and oak chips or staves would be added if oak flavors are desired
How is the small amount of RS in some bulk whites acheived
Fermenting dry then adding unfermented grape juice or RCGM
The best winemakers adapt their techniques according to what
Vintage conditions, vineyard plot and the style of wine they want to make.
Name 5 aromatic white grape varieties
SB, Riesling, Gewurztraminer, Muscat, Torrontes
Is SB early or late ripening what is its acidity
early ripening high acid
What makes SB suitable for cool climates
It is early ripening
Name 2 places recognized for production of premium quality SB. What are the flavor profiles of wines from these
Loire Valley ( Sancerre, Pouilly Fume ) and Marlborough
Loire = green apple, asparagus, wet pebbles Marlborough = gooseberry, grapefruit, elderflower and passionfruit ( sometimes herbaceous )
Name 4 places in the new world producing high quality SB
Chile, Margaret River, South Africa
How do SBs from Pessac differ from other places
Partial maturation in oak giving a rounder body. Blended with Semillon ( also in Margaret River )
What does Semillon add to a blend with SB
Body and richness
Apart from Pessac where might you see SBs matured in oak
New Zealand and California
What makes Riesling suited to cool climates. What is its flavor profile here
It buds late so avoiding spring frosts. Mid to late ripening depending on style. Green apple, pear, floral
What is the flavor profile of riesling from warmer climates
Citrus, stone fruit
What makes riesling suitable for making wines in a range of sweetness levels
It can ripen, accumulating sugar while maintaining high acidity.
What flavors develop in mature riesling
honey, toast and petrol
what can be said about the typical sweetness levels of riesling from Austria and Alsace
Austria either very dry or very sweet. Alsace typically dry
what style of riesling is sometimes made in Alsace if vintage conditions permits
Late harvest and botrytized sweet wines
Where is quality riesling made in Australia. What are their typical profile
Clare and Eden Valley. Bone dry high acid flavors of lime
Apart from Australia where else in the New world is quality riesling made and in what style
Washington state - dry. Finger lakes and NZ - fruity off dry
why is it important to handle aromatic grapes like riesling carefully. What steps are taken to achieve this
To preserve their floral and fruity aromas. Monitor SO2, whole bunches may be loaded directly in the press, juice fully clarified by gentle settling, fermentation in inert vessels, cooler fermentation temps
what kind of fermentation vessels are used for riesling in Alsace
Old oak vessels called foudres
Is SB suited to aging ?…why ?
No. It is relatively simple and has no influence of oak. The only development with age is likely to be loss of fruit character
Sweet wines containing unfermented sugar are made how ( 3 ways )
Stopping fermentation, adding a sweet component, concentrating the sugars in the grape
in sweet wine what are the ways that fermentation can be stopped
Addition of grape spirit ( fortified wines ), addition of SO2, chilling the wine then removal of the yeast
Give 3 examples of sweet wine made by chilling the wine to stop fermentation
Kabinett and Spatlese riesling, sweet sparkling wines from Asti
what can added to a dry wine to make it sweet ( adding a sweet component ) what is this called in Germany
Unfermented grape must ( Sussreserve in Germany). Addition of RCGM is an alternative
Give 4 ways of concentrating sugar in the grapes. What is the advantage of this method over other ways of sweetening wine
Noble rot, drying the grapes on the vine, freezing the grapes, drying the grapes after picking. This has the advantage of also concentrating acid and other flavors
Give 4 examples of sweet wines made by noble rot
Sauternes, Beerenauslese, trockenbeerenauslese, Tokaj
What is the fungus which causes grey rot
Botrytis Cinerea
what conditions must be present to successfully harvest botrytized grapes
Grapes must be fully ripe prior to infection, damp misty mornings, dry sunny afternoons
what is the french term for drying grapes on the vine. What conditions are required for this
passerillage. Warm dry autumns
what flavors characterize wines made from grapes dried on the vine
over ripe fruit, tropical fruit, dried fruit. often a richly textured mouthfeel
what flavors characterize wines made from noble rot grapes
honey, dried apricot, marmalade, medicinal, mushroom
what is the italian term for grapes dried after picking. Give an example of such a wine and describe it’s flavor
Passito. Recioto della Valpolicella. Wines have a raisin like quality
give 2 examples of wine made from frozen grapes.. Describe their character
Eiswein ( germany ) Icewine ( Canada ). Very pure varietal character
What stops fermentation in sweet wines made by grape sugar concentration.
The sugar itself
True or False. Aromatic white wines undergo significant post fermentation wine making including MLF
False. They are bottled as soon as possible after fermentation to preserve their natural fruit and floral character. MLF is stopped by addition of SO2 to preserve the acidity.
What may be done to riesling post fermentation to improve complexity
a period of lees contact
TRue or false. Aromatic white wines generally see oak at some point. What is an exception to this
False except in Alsace and sometimes germany where riesling is sometimes stored in large old oak vessels for up to a year.
Where might you find SB that is barrel fermented, very possibly matured on lees partially in new oak and sometimes MLF ( 2 places )
California ( Fume Blanc ) and Pessac Leognan
Why can chardonnay struggle in cool climates
It is early budding so susceptible to spring frost
what is the flavor profile of chardonnay from cool, warm and hot climates
cool - green fruit and citrus
warm - melon and peach
Hot - pineapple and banana
Discuss the different styles of chardonnay from Burgundy
Chablis - high acid, green apple, pear, stoney
Cote D’Or - med acid, stone fruit and creamy oak flavors
Macon - med acid, ripe tropical fruit, toasty oak. Extended lees aging develops flavors of nuts / mushrooms
Outside of Burgundy what are some premium chardonnay producing areas
Russian River, Los Carneros, Cassablanca Valley Chile, Mornington Peninsula, Geelong and Adelaide Hills in Australia, Gisborne and Marlborough in NZ
What is Pinot Gris in terms of budding and ripening
Early bud / early ripe
what is the flavor profile of Alsace Pinot Gris
Dry or Off dry… medium acid, oily, tropical fruit with a hint of ginger and honey
what colour is typical Alsace pinot gris
Golden
how do pinot gris from NA differ from Alsace
Slightly more RS and often a more pure fruit flavor
Apart from NZ and Alsace where else is Pinot Gris made in a rich and often dry style
Tasmania, Oregon, Australia
Where in Italy is quality Pinot Grigio made in a dry style
Trentino Alte Adige and Fruili Venezia Giulia
What is the generic area in Italy making cheap Pinot Grigio
The Veneto Plain
Characterize the Pinot Grigio grapes from the different clones used to make premium and bulk wines
Premium use clones found in France and Germany with small concentrated grapes. Bulk wines made from clones with large fleshy grapes which with high yields produces neutral and generally crappy wines
for non aromatic grapes what is thought to improve the wines ability to age ( contrary to aromatic varietals )
Controlled exposure to some O2 at the pressing stage
For non aromatic grapes what method of juice clarification is likely to be used
Gentle settling
For non aromatic grapes what might the winemaker choose to do with the juice prior to fermentation
Leave some grape solids to improve complexity and texture
Describe the fermentation vessels used for Pinot Gris and Chardonnay in various regions
Stainless in Chablis, Australia, NE Italy, NZ
Old Oak in Alsace
Small new oak in Cote d’Or
How might some NZ winemakers ensure their Pinot Gris contains some RS
Adding SO2 or chilling the wine.
What are the typical options open to a winemaker after fermentation of Chardonnay and Pinot Gri
New or old oak maturation of some or all of the blend. Small barriques ( cote d’Or and new world ) or large vessels ( Alsace ). Stainless steel to preserve fruit character. MLF or not ( used a lot in Burgundy including Chablis where is softens harsh acidity )
Why might MLF be undesirable in white wine production
Diminishes fruit flavors and perception of acidity
Apart from MLF what else is commonly used to improve mouthfeel and texture in white wine production
Lees contact and stirring
