White and Sweet Winemaking - WSET L3 in Wines Flashcards
What is the typical fermentation temperature range for white wines?
12°C to 22°C.
Why is juice clarity important before fermentation?
To avoid off-flavors and prevent fermentation from stopping prematurely.
What is the purpose of skin contact in white winemaking?
To extract more flavor and texture, especially for aromatic varieties.
What is whole-bunch pressing?
Pressing uncrushed grape clusters to reduce oxidation and preserve delicacy.
Why is malolactic fermentation (MLF) sometimes blocked in white wines?
To preserve acidity and pure fruit flavors.
What are the benefits of lees contact in white winemaking?
Adds texture, richness, and complexity.
What is the primary goal of fermenting white wines at cool temperatures?
To retain fresh, primary fruit flavors.
Why are stainless steel tanks common in white winemaking?
They allow precise temperature control and preserve fruit purity.
What is barrel fermentation, and which wines often use it?
Fermentation in oak barrels; common in premium Chardonnays.
Why is Sauvignon Blanc often fermented in inert vessels?
To preserve its pronounced fruit and aromatic characteristics.
What styles are typical for Riesling wines?
From bone-dry to lusciously sweet, with high acidity.
How is residual sugar added to high-volume white wines?
By blending in unfermented grape juice or RCGM.
What is the primary difference between premium and inexpensive white wines?
Premium wines prioritize quality and complexity, often at the expense of volume.
Why is acidification common in warm climate white winemaking?
To correct low acidity and balance the wine.
What techniques are used for clarifying white wine juice?
Settling, centrifugation, filtration, and fining.
How is Pinot Grigio typically made in high-volume production?
Unoaked, light-bodied, and with pear-drop aromas.
What flavors characterize premium Sauvignon Blanc from New Zealand?
Gooseberry, elderflower, grapefruit, and passionfruit.
Why are aromatic grape varieties like Riesling fermented in stainless steel?
To avoid masking their delicate, floral, and fruit-driven aromas.
How are sweet wines made using noble rot?
By concentrating sugars, acids, and flavors in Botrytis-affected grapes.
What is passerillage in sweet winemaking?
Allowing grapes to dehydrate on the vine to concentrate sugars.
What conditions are necessary for noble rot to develop?
Humid mornings and sunny afternoons.
How is fermentation stopped to create sweet wines?
By adding SO₂, chilling, or fortifying with grape spirit.
What is Eiswein?
Sweet wine made from grapes frozen on the vine.
What is the hallmark of sweet wines made by freezing grapes?
Pure varietal character with high sugar and acid concentration.
What is Süssreserve?
Unfermented grape juice added to dry wines to create medium-sweet styles.
What are the benefits of drying grapes post-harvest for sweet wines?
Concentrates sugar and flavors, creating rich, raisiny characteristics.
Why is controlled oxidation sometimes used in Chardonnay production?
To improve the wine’s aging potential and develop complexity.
What styles of Riesling are common in Germany?
From dry to sweet, including botrytized styles like Beerenauslese.
What distinguishes Alsace Rieslings from other regions?
Often dry, with high acidity, floral notes, and potential for ageability.
What is the focus in producing inexpensive, high-volume white wines?
Preserving primary fruit flavors and ensuring consistency.
Why are Sauvignon Blanc and Semillon blended in Bordeaux whites?
To add body and complexity to Sauvignon Blanc’s aromatic profile.
What distinguishes Pinot Gris from Alsace?
Rich, oily texture with ripe tropical fruit flavors and medium acidity.
How do New Zealand Pinot Gris styles differ from Alsace?
Fruitier, often off-dry, with a medium body and pure flavors.
What is the purpose of fining and filtration in white winemaking?
To improve clarity, stability, and microbiological safety.
How is Chardonnay affected by fermentation in new oak barrels?
Gains toasty, buttery flavors and a rounder texture.
What flavors are typical of premium Chardonnay from Chablis?
Green apple, citrus, and sometimes wet stone or flint.
What is the difference between Pinot Gris and Pinot Grigio?
Pinot Gris is richer and more textured, while Pinot Grigio is lighter and crisper.
How are oak chips used in inexpensive white winemaking?
To impart oak flavors at a lower cost than barrel aging.
What is lees stirring (bâtonnage), and why is it used?
Mixing lees with wine to enhance texture and add complexity.
How does barrel aging benefit premium white wines?
Adds structure, complexity, and subtle oak flavors.
Why is Riesling often fermented at cool temperatures?
To preserve its floral and fruity character.
What role does blending play in premium white winemaking?
Enhances complexity, balance, and consistency.
What is the classic style of Sauvignon Blanc from Sancerre?
Elegant, restrained, with green apple, asparagus, and mineral notes.
How does Marlborough Sauvignon Blanc differ from Sancerre?
More vibrant and tropical, with powerful fruit flavors.
What distinguishes botrytized wines like Sauternes?
Honeyed flavors with notes of apricot, citrus, and dried fruit.
How do passito wines like Recioto della Valpolicella achieve sweetness?
By drying grapes after harvest to concentrate sugars.
What is the effect of fermentation vessels on white wine flavor?
Stainless steel preserves freshness; oak adds complexity.
Why are neutral grape varieties like Pinot Grigio easy to manipulate?
They provide a blank canvas for winemaking techniques.
How does fermentation in old oak vats affect Riesling?
Adds texture and subtle complexity without oak flavors.
What are the benefits of using commercial yeast in white winemaking?
Ensures reliable fermentation and consistent flavor profiles.
How does Chardonnay differ in warm vs. cool climates?
Warm climates yield tropical fruit flavors; cool climates produce green and citrus notes.
What defines premium Pinot Grigio from Alto Adige?
Dry, with depth of flavor, minerality, and crisp acidity.
Why is Alsace known for sweet late-harvest wines?
Favorable conditions for noble rot and high ripeness levels.
What is a late harvest wine?
A wine made from grapes left on the vine longer to concentrate sugars and develop richer flavors.
What is the role of residual sugar in off-dry Riesling?
Balances the naturally high acidity, enhancing flavor harmony.
How does barrel fermentation affect Sauvignon Blanc?
Adds creaminess, complexity, and subtle oak spice.
What flavors develop in aged Riesling?
Honey, toast, and sometimes petrol-like aromas.
What style of Riesling is common in Eden and Clare Valleys?
Dry, with high acidity and flavors of lime and citrus.
How is sugar concentrated in Eiswein?
By pressing frozen grapes, leaving water as ice and extracting concentrated juice.
Why do some winemakers allow a small amount of juice solids during fermentation?
To add complexity and texture, particularly in less aromatic varieties.
