White and Sweet Winemaking - WSET L3 in Wines

Question 1

What is the typical fermentation temperature range for white wines?

Answer 1

12°C to 22°C.

Question 2

Why is juice clarity important before fermentation?

Answer 2

To avoid off-flavors and prevent fermentation from stopping prematurely.

Question 3

What is the purpose of skin contact in white winemaking?

Answer 3

To extract more flavor and texture, especially for aromatic varieties.

Question 4

What is whole-bunch pressing?

Answer 4

Pressing uncrushed grape clusters to reduce oxidation and preserve delicacy.

Question 5

Why is malolactic fermentation (MLF) sometimes blocked in white wines?

Answer 5

To preserve acidity and pure fruit flavors.

Question 6

What are the benefits of lees contact in white winemaking?

Answer 6

Adds texture, richness, and complexity.

Question 7

What is the primary goal of fermenting white wines at cool temperatures?

Answer 7

To retain fresh, primary fruit flavors.

Question 8

Why are stainless steel tanks common in white winemaking?

Answer 8

They allow precise temperature control and preserve fruit purity.

Question 9

What is barrel fermentation, and which wines often use it?

Answer 9

Fermentation in oak barrels; common in premium Chardonnays.

Question 10

Why is Sauvignon Blanc often fermented in inert vessels?

Answer 10

To preserve its pronounced fruit and aromatic characteristics.

Question 11

What styles are typical for Riesling wines?

Answer 11

From bone-dry to lusciously sweet, with high acidity.

Question 12

How is residual sugar added to high-volume white wines?

Answer 12

By blending in unfermented grape juice or RCGM.

Question 13

What is the primary difference between premium and inexpensive white wines?

Answer 13

Premium wines prioritize quality and complexity, often at the expense of volume.

Question 14

Why is acidification common in warm climate white winemaking?

Answer 14

To correct low acidity and balance the wine.

Question 15

What techniques are used for clarifying white wine juice?

Answer 15

Settling, centrifugation, filtration, and fining.

Question 16

How is Pinot Grigio typically made in high-volume production?

Answer 16

Unoaked, light-bodied, and with pear-drop aromas.

Question 17

What flavors characterize premium Sauvignon Blanc from New Zealand?

Answer 17

Gooseberry, elderflower, grapefruit, and passionfruit.

Question 18

Why are aromatic grape varieties like Riesling fermented in stainless steel?

Answer 18

To avoid masking their delicate, floral, and fruit-driven aromas.

Question 19

How are sweet wines made using noble rot?

Answer 19

By concentrating sugars, acids, and flavors in Botrytis-affected grapes.

Question 20

What is passerillage in sweet winemaking?

Answer 20

Allowing grapes to dehydrate on the vine to concentrate sugars.

Question 21

What conditions are necessary for noble rot to develop?

Answer 21

Humid mornings and sunny afternoons.

Question 22

How is fermentation stopped to create sweet wines?

Answer 22

By adding SO₂, chilling, or fortifying with grape spirit.

Question 23

What is Eiswein?

Answer 23

Sweet wine made from grapes frozen on the vine.

Question 24

What is the hallmark of sweet wines made by freezing grapes?

Answer 24

Pure varietal character with high sugar and acid concentration.

Question 25

What is Süssreserve?

Answer 25

Unfermented grape juice added to dry wines to create medium-sweet styles.

Question 26

What are the benefits of drying grapes post-harvest for sweet wines?

Answer 26

Concentrates sugar and flavors, creating rich, raisiny characteristics.

Question 27

Why is controlled oxidation sometimes used in Chardonnay production?

Answer 27

To improve the wine’s aging potential and develop complexity.

Question 28

What styles of Riesling are common in Germany?

Answer 28

From dry to sweet, including botrytized styles like Beerenauslese.

Question 29

What distinguishes Alsace Rieslings from other regions?

Answer 29

Often dry, with high acidity, floral notes, and potential for ageability.

Question 30

What is the focus in producing inexpensive, high-volume white wines?

Answer 30

Preserving primary fruit flavors and ensuring consistency.

Question 31

Why are Sauvignon Blanc and Semillon blended in Bordeaux whites?

Answer 31

To add body and complexity to Sauvignon Blanc’s aromatic profile.

Question 32

What distinguishes Pinot Gris from Alsace?

Answer 32

Rich, oily texture with ripe tropical fruit flavors and medium acidity.

Question 33

How do New Zealand Pinot Gris styles differ from Alsace?

Answer 33

Fruitier, often off-dry, with a medium body and pure flavors.

Question 34

What is the purpose of fining and filtration in white winemaking?

Answer 34

To improve clarity, stability, and microbiological safety.

Question 35

How is Chardonnay affected by fermentation in new oak barrels?

Answer 35

Gains toasty, buttery flavors and a rounder texture.

Question 36

What flavors are typical of premium Chardonnay from Chablis?

Answer 36

Green apple, citrus, and sometimes wet stone or flint.

Question 37

What is the difference between Pinot Gris and Pinot Grigio?

Answer 37

Pinot Gris is richer and more textured, while Pinot Grigio is lighter and crisper.

Question 38

How are oak chips used in inexpensive white winemaking?

Answer 38

To impart oak flavors at a lower cost than barrel aging.

Question 39

What is lees stirring (bâtonnage), and why is it used?

Answer 39

Mixing lees with wine to enhance texture and add complexity.

Question 40

How does barrel aging benefit premium white wines?

Answer 40

Adds structure, complexity, and subtle oak flavors.

Question 41

Why is Riesling often fermented at cool temperatures?

Answer 41

To preserve its floral and fruity character.

Question 42

What role does blending play in premium white winemaking?

Answer 42

Enhances complexity, balance, and consistency.

Question 43

What is the classic style of Sauvignon Blanc from Sancerre?

Answer 43

Elegant, restrained, with green apple, asparagus, and mineral notes.

Question 44

How does Marlborough Sauvignon Blanc differ from Sancerre?

Answer 44

More vibrant and tropical, with powerful fruit flavors.

Question 45

What distinguishes botrytized wines like Sauternes?

Answer 45

Honeyed flavors with notes of apricot, citrus, and dried fruit.

Question 46

How do passito wines like Recioto della Valpolicella achieve sweetness?

Answer 46

By drying grapes after harvest to concentrate sugars.

Question 47

What is the effect of fermentation vessels on white wine flavor?

Answer 47

Stainless steel preserves freshness; oak adds complexity.

Question 48

Why are neutral grape varieties like Pinot Grigio easy to manipulate?

Answer 48

They provide a blank canvas for winemaking techniques.

Question 49

How does fermentation in old oak vats affect Riesling?

Answer 49

Adds texture and subtle complexity without oak flavors.

Question 50

What are the benefits of using commercial yeast in white winemaking?

Answer 50

Ensures reliable fermentation and consistent flavor profiles.

Question 51

How does Chardonnay differ in warm vs. cool climates?

Answer 51

Warm climates yield tropical fruit flavors; cool climates produce green and citrus notes.

Question 52

What defines premium Pinot Grigio from Alto Adige?

Answer 52

Dry, with depth of flavor, minerality, and crisp acidity.

Question 53

Why is Alsace known for sweet late-harvest wines?

Answer 53

Favorable conditions for noble rot and high ripeness levels.

Question 54

What is a late harvest wine?

Answer 54

A wine made from grapes left on the vine longer to concentrate sugars and develop richer flavors.

Question 55

What is the role of residual sugar in off-dry Riesling?

Answer 55

Balances the naturally high acidity, enhancing flavor harmony.

Question 56

How does barrel fermentation affect Sauvignon Blanc?

Answer 56

Adds creaminess, complexity, and subtle oak spice.

Question 57

What flavors develop in aged Riesling?

Answer 57

Honey, toast, and sometimes petrol-like aromas.

Question 58

What style of Riesling is common in Eden and Clare Valleys?

Answer 58

Dry, with high acidity and flavors of lime and citrus.

Question 59

How is sugar concentrated in Eiswein?

Answer 59

By pressing frozen grapes, leaving water as ice and extracting concentrated juice.

Question 60

Why do some winemakers allow a small amount of juice solids during fermentation?

Answer 60

To add complexity and texture, particularly in less aromatic varieties.