White WInemaking

Question 1

Once the grapes have been picked, they are either pressed directly on arrival at the winery or left on the skins for up to __ ____ before being pressed. The first method delivers maximum freshness, the second more aromatic and phenolic complexity, although the grapes need to be ____ ____ other wise __-____
could be extracted

Answer 1

24 hours

fully healthy, otherwise off-flavours could be extracted.

Question 2

Wines intended to early drinking:

what ferment temperatures would be used?
what type of fermentation vessels?

What is the difference between inexpensive early drinking and mid ranged early drinking wines?

Answer 2

Cool temperatures

Stainless steel

A few months in tank then clarified and bottled

often left on fine lees for 6-12 months for added weight and complexity.

Question 3

Higher quality wines will typically use what techniques in the winery?

Answer 3

• Fermented and aged in barriques
• varying proportions of new oak
• batonnage has previously been encouraged but not so much nowadays to retain acidity

Question 4

The contemporary style of white Bordeaux is one with an increased focus on Sauvignon blanc, some skin contact for ____ _____ and a reduction in the used of new oak used for _____ and ______

Answer 4

aromatic complexity

fermentation and maturation.