White winemaking

Question 1

Explain the standard process of white winemaking from picking, sorting and destemming to clarification

Answer 1

• grapes are crushed (- some winemakers may choose skin contact (at cool temperature to inhibit fermentation and usually only for a few hours) to increase flavour intensity and texture)
• free run juice separated off
• remaining grape mass is sent to the press
• skins are separated from press juice

Question 2

What are the advantages of whole bunch pressing when making white wine ?

Answer 2

• The contact between skin and juice is limited
• the process is gentler than crushing reduces the risk of oxidation
• can lead to wines with more purity and delicacy

Question 3

What are the techniques a winemaker may choose from when clarifying the juice (removing fragments of cells from the grape skin and pulp) before fermentation ?

Answer 3

• settling
• centrifugation
• fining
• filtration

Question 4

What is considered the ideal temperature for fermentation of white wine ?

Answer 4

12-22 degrees Celsius

Question 5

What are the consequences of fermentation at respectively too low or too high temperatures ?

Answer 5

too low: risk of creation of pear drop aromas, failure to capture varietal fruit character

too high: may encourage more complex, non-fruit aromas, but risk of loss of varietal fruit characteristic

Question 6

Why does fermentation in inert vessels normally take place at lower temperature than fermentation in barrels ?

Answer 6

Because it is easier to apply systems of temperature control to inert vessels, like stainless steel, cooling by water etc, whereas it is difficult to control fermentation temperatures in barrels.

Question 7

What important choices do the winemaker face after fermentation ?

Answer 7

• maturation in oak / storage in inert vessel w/wo oak staves/chips
• utilisation of the fine lees to add texture and flavour
• allow/block MLF

Question 8

What are the advantages of blending when white winemaking ?

Answer 8

it gives the winemaker the possibility to

• improve consistency (mainly pure primary fruit whites)
• enhance balance of wine
• create a certain style
• for non-aromatic varieties such as Chardonnay, these may be rendered complexity by means of lees contact, MLF, oak treatment on different batches of wine, and these can be blended together to achieve a more complex style.

Question 9

What is the purpose of clarifying a white wine ?

Answer 9

• Most white wines are fined and/or filtered to improve stability and clarity.
• Any haze or sediment appear more readily in white wines.
• White wines that contain residual sugar are at risk from microbiological infection, so the winemaker may choose to sterile filter.

Question 10

What is the purpose of sterile filtration ?

Answer 10

Removal of yeast and bacteria

Question 11

When producing high-volume, inexpensive white wine, why are Chardonnay and Pinot Grigio often used ?

Answer 11

• grape varieties with fairly neutral flavours are preferred
• Chardonnar and Pinot Grigio have a restrained varietal character, which means that the wines they produce appeal to a wide audience
• both are also easy to ripen, especially in warm climates
• insufficient acidity in warm climates may be corrected in the winery

Question 12

Give 5 examples of aromatic grape varieties and the typical winemaking style

Answer 12

Sauvignon blanc Riesling Muscat Gewurztraminer Torrontés - winemaking aim is to retain and enhance the primary fruit character and aromatic potential

Question 13

Why is Sauvignon blanc well-suited to cool climates ? Give 2 examples of wines from such climates that are able to produce high-quality SB

Answer 13

• it is early ripening, so the cool temperatures help to retain the variety’s refreshing characteristics (high acidity) Sancerre and Pouilly Fumé from Loire Valley, France: Elegant and restraint, aroma and flavours of green apple, asapragus, often wth a hint of wet pebbles. Marlborough, New Zealand (similarly cool but long hours of intense sunlight => vibrant flavours): Powerful aromas of gooseberry, elderflower, grapefruit and passion fruit. Some may also have herbaceous notes, South Africa Chile Margaret river, Australia (here often blended with Sémillon, slightly less aromatic with fuller body)

Question 14

Give an example of production of Sauvignon Blanc in a style more like the producton of non-aromatic varieties.

Answer 14

Pessac-Léognan, Bordeaux - fermentation and matured in at least a proportion of oak (to give a rounder body and spicy notes) - blended with the non-aromatic Sémillon (to give body and richness) New world: California and New Zealand

Question 15

Why is Riesling suitable for cool climates ?

Answer 15

• very tolerant of cold winters - buds late (so avoids spring frost) - produces green fruit flavours and floral notes in cool climates

Question 16

What are the characteristics of Riesling that makes it attractive for winemakers of many different styles of wine ?

Answer 16

• left on the vine it can accumulate sugar without losing its natual high acidity - one of the most long-lived white wines, able to mature for years in bottle and still taste surprisingly fresh

Question 17

What are the flavours developed when Riesling mature ?

Answer 17

honey toast petrol

Question 18

What countries are known for premium Riesling and what styles do they produce ?

Answer 18

Germany - all sweetness levels, the sweet ones typically from botrytised grapes Alsace, France: dry, late harvest and botrytised sweet wines (large old oak vessels, foudres => small oxidation=> texture and a little complexity without adding oak aromas.) Austria: normally either dry or very sweet Australia: Clare and Eden Valleys: Bone dry, refreshing high acidity, aromas of lime Washington state, USA: Dry New Zealand (stainless steel) and Finger Lakes AVA (New York state): fruity, off-dry style

Question 19

Give an example of 2 less aromatic/non-aromatic grape varieties

Answer 19

Chardonnay Pinot gris

Question 20

What are the key aims for the winemaker when producing wines on less aromatic varieties ?

Answer 20

• to enhance the base material provided by the grapes : by doing relatively little and keeping the grape flavours in a relatively pure form - alternatively, to add more complexity and texture to the wine through a range of techniques like oak maturation etc.

Question 21

What natural climatic hazards is Chardonnay subject to when grown in a cool climate ?

Answer 21

Chardonnay is early budding, so it can suffer in areas where spring frosts are common.

Question 22

Mention 7 regions that have built up a reputation for premium Chardonnay

Answer 22

Russian river valley and Los Carneros in California Adelaide Hills, Geelong and Mornington Peninsula in Australia Gisborne and Marlborough in New Zealand Casablanca Valley in Chile

Question 23

Describe the typical Alsacian Pinot Gris

Answer 23

dry or off-dry often with an oily texture ripe tropical fruit flavours hint of ginger and honey often golden in colour medium acidity

typically fermented on large old oak vessels.

Question 24

How would you distinguish a Pinot Gris from New Zealand from one from Alsace ?

Answer 24

Whereas both have medium acidity and a viscious mouthfeel, and both are typically fermented on stainless steel, the one from New Zealand will typically show more pure fruit flavours, and often have slightly more residual sugar.

Question 25

How does the style of Pinot Gris in Alto Adige, Trentino and Friuli-Venezia Giulia differ from the cheaper versions from Veneto ?

Answer 25

Greater depth of vlaour Premium northern wines are made from the same clones as the ones typically found in Germany and France=> smaller berries, capable of greater flavour concentration >< high volume Veneto wines tend to be made from a clone known for its pale skin and large fleshy pulp, realtively neutral wines.

Question 26

Describe the typical difference between high-volume inexpensive wine made on Chardonnay and Pinot Grigio if oaked or unoaked

Answer 26

• if unoaked, Chardonnay may display flavours such as peach and melon. Pinot Grigio is usually made unoaked and displays light pear drop aroma and flavour, ligt body and medium acidity
• if oaked, flavours of vanilla and toast are added

(both styles may contain an amount of residual sugar to appeal to a wide audience)

Question 27

Why would a winemaker choose to expose his white wine made from Chardonnay to oxygen after crushing ?

Answer 27

Controlled exposure to oxygen may improve wine’s ability to age.

(This method would be detrimental for more aromatic varieties causing then to lose some of their delicate aromas).

Question 28

When deciding whether to let a white wine made from a non-aromatic variety go through MLF or have extended contact with the fine lees after fermentation, what are the considerations ?

Answer 28

MLF:

• decreases the perception of acidity
• diminishes the primary fruity flavours

Sur lie:

• gives a richer, rounder mouthfeel

(+ lees stirring (bâtonnage) to increase the contact with the fine lees)

Question 29

Describe the obligatory processes of dry white winemaking.

Answer 29

1. Grapes are picked
2. Grapes are pressed
3. Skins are separated from press juice
4. Press juice goes through alcoholic fermentation
5. Rack off gross lees
6. Newly made wine is packed and released

Question 30

Describe the optional processes of dry white winemaking:

Answer 30

1. Grapes are picked
2. a grapes are sorted
3. b grapes are destemmed
4. c grapes are crushed
5. d skin contact
6. Grapes are pressed
7. Skins are separated from press juice
8. a clarification of press juice/free run juice
9. Press juice goes through alcoholic fermentation
10. Rack off gross lees
11. a malolactic fermentation
12. b blending with newly made wine
13. c maturation
14. d blending with newly made wine
15. e clarification and stabilisation
16. Newly made wine is packed
17. Newly made wine is released