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WSET Level 3 in Wines - Thirsty and Wise > White and Sweet Winemaking - WSET L3 in Wines > Flashcards

White and Sweet Winemaking - WSET L3 in Wines Flashcards

1
Q

What is the typical fermentation temperature range for white wines?

A

12°C to 22°C.

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2
Q

Why is juice clarity important before fermentation?

A

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

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3
Q

What is the purpose of skin contact in white winemaking?

A

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

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4
Q

What is whole-bunch pressing?

A

Pressing uncrushed grape clusters to reduce oxidation and preserve delicacy.

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5
Q

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

A

To preserve acidity and pure fruit flavors.

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6
Q

What are the benefits of lees contact in white winemaking?

A

Adds texture, richness, and complexity.

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7
Q

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

A

To retain fresh, primary fruit flavors.

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8
Q

Why are stainless steel tanks common in white winemaking?

A

They allow precise temperature control and preserve fruit purity.

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9
Q

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

A

Fermentation in oak barrels; common in premium Chardonnays.

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10
Q

Why is Sauvignon Blanc often fermented in inert vessels?

A

To preserve its pronounced fruit and aromatic characteristics.

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11
Q

What styles are typical for Riesling wines?

A

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

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12
Q

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

A

By blending in unfermented grape juice or RCGM.

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13
Q

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

A

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

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14
Q

Why is acidification common in warm climate white winemaking?

A

To correct low acidity and balance the wine.

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15
Q

What techniques are used for clarifying white wine juice?

A

Settling, centrifugation, filtration, and fining.

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16
Q

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

A

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

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17
Q

What flavors characterize premium Sauvignon Blanc from New Zealand?

A

Gooseberry, elderflower, grapefruit, and passionfruit.

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18
Q

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

A

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

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19
Q

How are sweet wines made using noble rot?

A

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

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20
Q

What is passerillage in sweet winemaking?

A

Allowing grapes to dehydrate on the vine to concentrate sugars.

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21
Q

What conditions are necessary for noble rot to develop?

A

Humid mornings and sunny afternoons.

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22
Q

How is fermentation stopped to create sweet wines?

A

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

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23
Q

What is Eiswein?

A

Sweet wine made from grapes frozen on the vine.

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24
Q

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

A

Pure varietal character with high sugar and acid concentration.

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25
Q

What is Süssreserve?

A

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

26
Q

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

A

Concentrates sugar and flavors, creating rich, raisiny characteristics.

27
Q

Why is controlled oxidation sometimes used in Chardonnay production?

A

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

28
Q

What styles of Riesling are common in Germany?

A

From dry to sweet, including botrytized styles like Beerenauslese.

29
Q

What distinguishes Alsace Rieslings from other regions?

A

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

30
Q

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

A

Preserving primary fruit flavors and ensuring consistency.

31
Q

Why are Sauvignon Blanc and Semillon blended in Bordeaux whites?

A

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

32
Q

What distinguishes Pinot Gris from Alsace?

A

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

33
Q

How do New Zealand Pinot Gris styles differ from Alsace?

A

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

34
Q

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

A

To improve clarity, stability, and microbiological safety.

35
Q

How is Chardonnay affected by fermentation in new oak barrels?

A

Gains toasty, buttery flavors and a rounder texture.

36
Q

What flavors are typical of premium Chardonnay from Chablis?

A

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

37
Q

What is the difference between Pinot Gris and Pinot Grigio?

A

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

38
Q

How are oak chips used in inexpensive white winemaking?

A

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

39
Q

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

A

Mixing lees with wine to enhance texture and add complexity.

40
Q

How does barrel aging benefit premium white wines?

A

Adds structure, complexity, and subtle oak flavors.

41
Q

Why is Riesling often fermented at cool temperatures?

A

To preserve its floral and fruity character.

42
Q

What role does blending play in premium white winemaking?

A

Enhances complexity, balance, and consistency.

43
Q

What is the classic style of Sauvignon Blanc from Sancerre?

A

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

44
Q

How does Marlborough Sauvignon Blanc differ from Sancerre?

A

More vibrant and tropical, with powerful fruit flavors.

45
Q

What distinguishes botrytized wines like Sauternes?

A

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

46
Q

How do passito wines like Recioto della Valpolicella achieve sweetness?

A

By drying grapes after harvest to concentrate sugars.

47
Q

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

A

Stainless steel preserves freshness; oak adds complexity.

48
Q

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

A

They provide a blank canvas for winemaking techniques.

49
Q

How does fermentation in old oak vats affect Riesling?

A

Adds texture and subtle complexity without oak flavors.

50
Q

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

A

Ensures reliable fermentation and consistent flavor profiles.

51
Q

How does Chardonnay differ in warm vs. cool climates?

A

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

52
Q

What defines premium Pinot Grigio from Alto Adige?

A

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

53
Q

Why is Alsace known for sweet late-harvest wines?

A

Favorable conditions for noble rot and high ripeness levels.

54
Q

What is a late harvest wine?

A

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

55
Q

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

A

Balances the naturally high acidity, enhancing flavor harmony.

56
Q

How does barrel fermentation affect Sauvignon Blanc?

A

Adds creaminess, complexity, and subtle oak spice.

57
Q

What flavors develop in aged Riesling?

A

Honey, toast, and sometimes petrol-like aromas.

58
Q

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

A

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

59
Q

How is sugar concentrated in Eiswein?

A

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

60
Q

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

A

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

WSET Level 3 in Wines - Thirsty and Wise (41 decks)

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