WSET PART 3

Question 1

Key to red winemaking?

Answer 1

Successful extraction of color and tannin from the skins of black grapes

Question 2

When does pressing happen in red wine making?

Answer 2

After fermentation

Question 3

What is cold maceration or cold soak?

Answer 3

Once fruit has been crushed, some choose to leave the grapes to macerate for a period at a low temperature before allowing the fermentation to start

-Extracts color and flavor compounds

Question 4

Red wine fermentation temps?

Answer 4

Btwn 20C AND 32C, depending on style being made

*MUST NOT EXCEED 35C (Kills yeast)

Question 5

Thick mass of pulp and skins on surface?

Answer 5

CAP

Question 6

What is pumping over?

Answer 6

Extraction technique which involves drawing off fermenting juice from the bottom of the vat and pumping it up on to the top, wetting the cap

Question 7

What is Carbonic maceration?

Answer 7

-Whole uncrushed berries into vats that are filled with CO2 to remove all oxygen

-Extracts color from grapes but little tannin
-Wines are soft, full of fruit, banana, bubble gum, cinnamon spice like

Question 8

What is press wine?

Answer 8

Maceration is done and free run wine is drawn off the skins and remaining mass is pressed

Question 9

What is semi carbonic maceration?

Answer 9

-Does not involve filing vats with CO2
-Vats are filled with whole bunches

Question 10

3 forms of whole bunch fermentation?

Answer 10

-Carbonic maceration
-Semi Carbonic maceration
-Whole bunches with crushed fruit

Question 11

What is whole bunches with crushed fruit?

Answer 11

-Mix whole bunches with crushed grapes in the fermenting vessel at the start of fermentation
-Whole bunches kept away from oxygen
-Wines have silky texture, brighter, fresher fruit character

Question 12

Do all reds undergo MC?

Answer 12

Virtually all of them do

Question 13

What does blending do?

Answer 13

-Enhances/balances color, body, tannin, acidity, flavor
-Use of different press fractions to boost color, flavor, tannin
-Blend wines matured in oak vessels of different ages, sizes, toasting levels (Adds complexity)

Question 14

Grapes good for high volume inexpensive reds?

Answer 14

-These wines typically come from warm, sunny, dry areas
-Cab Sauv, Merlot, Syrah, Grenache

Question 15

What grape is rarely used in high volume inexpensive wines? Why?

Answer 15

-Pinot Noir
-Hard to grow, likes cool climates and can be difficult to extract enough color and tannin when grown at high yields

Question 16

Fermentation temps for high volume inexpensive reds?

Answer 16

Btwn 22C TO 25C

Question 17

Cab Sauv characteristics?

Answer 17

-Thick skinned with lots of color, flavor, tannin
-Late ripening, in some cooler places can struggle to fully ripen if weather is poor

Question 18

Where in France is Cab Sauv the classic grape?

Answer 18

Haut Medoc in Bordeaux

Question 19

Fermentation temps for Cab Sauv?

Answer 19

26C TO 30C

Question 20

Areas where Cab Sauv is ripe and full bodied with black currant, black cherry, smooth tannins?

Answer 20

-Napa
-Coonawara + Margaret River
-Hawks Bay
-Stellenbosch
-Colchagua

Question 21

Typical maturation period for Cab Sauv?

Answer 21

12-18 months

Question 22

Characteristics of Merlot?

Answer 22

-Buds and ripens earlier than Cab Sauv

Question 23

Where in France is Merlot dominant?

Answer 23

Saint Emilion and Pomerol

Question 24

2 styles of Merlot?

Answer 24

1. Late harvested grapes, with intense purple color, concentrated blackberry, plum fruit, soft velvet tannins
   Often matured in new oak to add toasty flavors
   (International style)

2.Harvesting grapes earlier with wines having medium body and alcohol, higher acid and more fresh red fruit character, vegetal, leafy aromas (rarely found outside of Bordeaux)

Question 25

How much oak maturation is common for Merlot?

Answer 25

12-18 months

Question 26

Pinot Noir characteristics

Answer 26

-Early bud, early ripen, think skin
-Light and fruity to complex and earthy
-Color and tannin can be hard to extract from skins
-Good in cool moderate climates

Question 27

Entry level PN vs Better sites in Cote d’or?

Answer 27

Entry- Light, marked acid, hint of oak
Better sites- More intense, complex

Question 28

High quality regions for PN?

Answer 28

-Baden Germany
-Los Carneros + Sonoma
-Martinborough, Marlborough, Central Otago
-Yarra Valley, Mornington Peninsula, Tasmania
-Walker bay
-Casablanca Valley

Question 29

Is it common for temps to rise above 30C for PN?

Answer 29

Yes

Question 30

Syrah characteristics?

Answer 30

-Small, thick dark colored skins
-Wont ripen in very cool climates
-Good for ageing

Question 31

Where is climate at coolest limit for Syrah production?

Answer 31

Northern Rhone

Question 32

Syrah in south facing slopes such as Cote Rotie and Hermitage?

Answer 32

Fuller, berry flavors, pepper, meat/leather after ageing

Question 33

Syrah in Languedoc and Roussillon?

Answer 33

Blended with Grenache, Mourvedre, Carignan, Cinsault
-Riper flavors and tannins

Question 34

Shiraz from Hot regions (Australia) Hunter Valley and Barossa Valley?

Cooler Australian regions Great Southern Geelong and Heathcote?

Answer 34

Soft, earthy, spicy

Leaner/Peppery

Question 35

Grenache characteristics?

Answer 35

-Late ripening, needs warm/hot climate
-High tolerance to drought
-Sweet, thin skinned grapes produce high alcohol, low acid, full bodied wines with soft tannins and red fruit flavors

Question 36

Where is Garnacha an important blending partner?

Answer 36

Priorat and Rioja

In Priorat blended with Carignan to make deeply colored wines with high tannins and fresh black fruit, toasty oak

In Rioja, mainly planted in Oriental and blended with Tempranillo. Adds perfume, body, alcohol

Question 37

Most widely planted variety in Southern Rhone?

Answer 37

Grenache

Finest in Chateauneuf du Pape—> blended with other varieties from the South of France (Syrah + Mourvedre) Make full bodied, richly textured wines with spicy red fruit

Question 38

What is Grenache blended with in Languedoc and Roussillon?

Answer 38

Syrah, Mourvedre, Carignan

Question 39

What is Grenache usually matured in?

Answer 39

Large vessels “foudres” from old oak (new oak can overwhelm the fruit flavors)