Chapter 9 - Red and Rosé Winemaking

Question 1

What is cold maceration?

Answer 1

Cold soaking. Leaving the crushed grapes to rest/macerate at low temperatures

Question 2

Why is cold soaking done?

Answer 2

Extracting colour and flavour from the skins, without getting too much tannis (which solve better in alcoholic solutions)

Question 3

What temperature range for red wine fermentation?

Answer 3

20-32

Question 4

Why is temperature control during fermentation so important in red wine making? (3)

Answer 4

High temperatures are needed for extraction of colour, flavour and tannin.

Too high and the yeast dies

Lowering temperature towards the end of fermentation controls alcohol levels and so the extraction of tannins

Question 5

What is the cap (red wine making)

Answer 5

The mass of skins and pulp that floats to the surface of the tank

Question 6

Why is Cap management important?

Answer 6

If left to float extraction of colour, tannin and flavour cannot happen

Question 7

Explain 4 cap management techniques

Answer 7

Punching down - with paddles, either manual (risk of carbon dioxide poisoning) or machanic. Over extraction is a danger, especially towards the end (tannins vs alcohol)

Pumping over - pumping juice from the bottom and using it to wet the cap. Bonus is it helps dissipate heat, and oxygenates the wine

Rack and return - all the juice is removed and re-added to the cap. Very intense, so only used a couple of times

Rotary fermenters - rotating, horizontal tanks, make for constant contact

Question 8

Why is red wine fermentation usually done in open barrels?

Answer 8

So that the skins can be manipulated more easily

Question 9

What does post-fermentation maceration do?

Answer 9

Encourage further extraction of tannins. So this time is strictly controlled and depends on the style of wine being made

Question 10

What are press fractions?

Answer 10

The wine from different stages during the pressing.

The later in the press, the deeper the colour and the more tannins in the juice

Question 11

What is the objective of whole bunch fermentation?

Answer 11

Give an oxigen free environment for fermentation.

Resulting in intracellular fermentation (no contact of tannins and alcohol) and extra fruity aroma’s.

Question 12

Name 3 whole bunch fermentation techniques

Answer 12

Carbonic - with the aid of CO2, intracellular fermentation starts. At 2% the grapes burst, and are then pressed and fermentation is completed off skin. Result: little tannin, super soft, bubblegum, kirsch, bannana and cinnamon

Semi Carbonic - vats filled with whole bunches, crushes at the bottom, starting fermentation, this produces CO2, remaining whole bunches undergo Carbonic

Whole bunches with crushed fruit - whole bunches are largely submerged. As the cap is punched down, whole bunches are progressively crushed.

Question 13

Why do red wines benefit less from lees contact?

Answer 13

They already have robust flavours and textures.

Question 14

Why is fining and filtration sometimes avoided in red wines

Answer 14

Because it can harm a wine’s structure. Gradual sedimentation naturallu occurs on all wine that are subjected to long maturation

Question 15

What are the best grapes for high volume, inexpensives wines, and why?

Answer 15

Cab Sauv, Merlot, Syrah and Garnacha.

They thrive in hot and warm climates and have a high concentration of tannins, colour and flavour (even at high yield you get decent fruit, colour and structure)

Question 16

Explain Cabernet Sauvignon

Answer 16

Thick skin, lots of colour, flavour and tannin

Late ripening, which can make it astringent en herbacious in cool climates

Often fully destemmed (stems give astringent en herbacious flavours)

Mid range fermentation temperatures 26-30, warm for extraction not too warm for fresh fruit flavours

Question 17

Where is Cab Sauv mostly found?

Answer 17

Haut Medoc, south of France, Italy (blend with sangiovese) and Spain (blend with Tempranillo).

Nappa Valley, Coonswarra and Margeret River, Hawkes Bay, Stellenbosch, Colchagua Valley
(Usually full bodied, ripe blackcurrent and ripe black cherry, smooth tannins)

Question 18

Why is post fermentation good for cab sauv wines

Answer 18

It allows for a more gentile extraction of tannins then during fermentation (cab sauv has a lot of tannis to offer) and it softens exsisting tannins.

Question 19

Why is cab sauv perfect for heavy oak maturation?

Answer 19

It has loads of structure, body en flavour to counter it

Anywhere between 6 months to 4 years on new oak barriques (often french). 12-18 month being most typical

Question 20

What is Cab Sauv often blended with, and why?

Answer 20

Syrah and Merlot, since it can lack a bit of body, which these grapes counter with softness and fruit

Question 21

What are the 2 styles of Merlot wines?

Answer 21

International - New World countries, south of france and some in Bordeaux. Late harvest as possible, intense purple, concentrated blackberry and plum fruit and velvety tannins.

Bordeaux - early harvest, medium body and alcohol, higher accidity, fresh fruit and leafy/vegetal aroma’s

Question 22

Explain Pinot Noir

Answer 22

Early budding, early ripening. Thin skin.

Careful extraction is needed to get as much tannin and flavour, without overworking the juice. In order to make sure it does not lose its delicate fruit aroma’s.

Styles range from fruit acidic entry level to high end floral, tannic and spicy.

Question 23

What are the main growing areas for Pinot Noir? (12)

Answer 23

Baden, Burgundy, Los Carneros, Sonoma, Martinborough, Marlborough, Cental Otago, Yarra Valley, Mornington Peninsula, Tasmania, Walker Bay, Cassablanca Valley.

Question 24

Explain Syrah

Answer 24

Small grapes, thick and dark skin. Not suitable for cool climates.

Wines range from medium bodied with pepper and fresh black fruit, to smooth and full bodied with very ripe black fruit and hints of liquorice.

Often very suitable for long term ageing.