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Rick's WSET3 > C8 - White And Sweet Winemaking > Flashcards

C8 - White And Sweet Winemaking Flashcards

1
Q

What considerations need to be made when making white wine?

A 
Skin contact
Clarity of the juice
Fermentation temperature and vessel
Post-fermentation and maturation options
Blending 
Clarification and stabilisation
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2
Q

During white winemaking, what is the principal reason the juice spends little time in contact with the skins?

A

To reduce the risk of oxidation

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3
Q

What happens in whit winemaking once the grapes arrive at the winery and are sorted?

A

The grapes are crushed
Free run juice is separated off
Remaining grape mass is sent to the press

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4
Q

Why might a white winemaker choose to use whole bunches of uncrushed grapes in the press?

A

To further limit the contact between skins and juice
The process is gentle
It reduces the risk of oxidation

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5
Q

What kind of wine is created by using whole bunches?

A

It can lead to wines with more purity and delicacy

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6
Q

Why might a white winemaker choose to keep juice in contact with skins for a short time? Explain how this is done…

A

To increase flavour intensity and texture in certain aromatic varieties
It happens at a sufficiently cool temperature to inhibit fermentation
It happens for only a few hours

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7
Q

Why will a winemaker want to clarify the pressed juice after pressing?

A

Untreated, the juice contains fragments of cells from the skin and pulp. These can result in unpleasant aromas forming and premature cessation of fermentation.

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8
Q

How are the post-pressing particles removed from juice prior to fermentation?

A

Using the same techniques as employed for pre-bottling fining (settling, centrifugation, fining and filtration)

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9
Q

Why may a winemaker want to keep some of the particles left after pressing?

A

It’s thought that it makes the completed wine less susceptible to oxidation
It adds complexity and a richer texture

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10
Q

Which kinds of wines are rarely fermented with particles still present? Why?

A

Wines that are intended to show pure varietal character

Because of the risk of off-flavours forming

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11
Q

What is the optimum temperature range for fermenting white wine?

A

12 - 22C

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12
Q

What is the result on the wine of fermenting at too low a temperature?

A

It creates pear-drop aromas

It fails to capture varietal fruit aromas

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13
Q

What is the benefit of fermenting white wines at higher temperatures?

A

It encourages more complex, non-fruit aromas to develop

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14
Q

What is the risk when fermenting white wine at higher temperatures?

A

Varietal fruit characteristics can be lost

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15
Q

What is the benefit of fermenting white wines in stainless steel?

A

Temperature can usually be easily controlled

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16
Q

Can white wine be fermented at lower temperatures in barrels? Explain

A

Yes

They are usually small and housed in cool cellars, meaning that they dissipate their heat easily

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17
Q

What sort of fermentation temperature does white wine normally run at when using barrels?

A

The higher end of the scale

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18
Q

What are the three main decision a white winemaker may be faced with directly after fermentation?

A

Whether to mature in oak, or store in inert vessels, with or without oaks staves/chips
Whether to use fine lees for texture and flavour
Whether to allow or block MLF

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19
Q

What are the three main reasons why a white winemaker may blend their wine?

A

Improve consistency
Enhance the balance
Create a certain style

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20
Q

What may be the blending focus of a white winemaker whose wines are based on primary fruit flavours?

A

To ensure consistency

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21
Q

What is likely to be the blending focus of a white winemaker who works chiefly with non-aromatic varieties?

A

To enhance complexity

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22
Q

How may a white winemaker practically achieve complexity through blending?

A

By using varying amounts of lees contact, MLF and oak treatment on different batches of wine and blending them for complexity

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23
Q

How will clarity and stability be achieved in most white wines?

A

By undergoing fining and/or filtration

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24
Q

Why is clarity more important in white wine than red?

A

Their relative paleness makes haze or sediment more apparent

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25
Q

For which white wines is sterile filtration most important? Why?

A

Those with residual sugar

They are more at risk of microbiological infection

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26
Q

From the consumer’s point of view, what are the advantages of high-volume, inexpensive white wines?

A

Excellent value
Easy drinking
From a trusted source
Reasonable price

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27
Q

Describe the labelling of high-volume, inexpensive white wines

A

Some are made from a single variety and state the name of the variety on the label

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28
Q

Why are high-volume, inexpensive whites most likely to be blends?

A

It can be easier to create high volumes this way

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29
Q

How are inexpensive white blends usually labelled?

A

E.g. ‘Dry White’ or ‘Fruity White’

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30
Q

What kinds of grapes are usually made into high-volume, inexpensive wines?

A

Neutral varieties, such as Chardonnay or Pinot Grigio

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31
Q

Describe why varieties such as Pinot Grigio and Chardonnay are often used for high-volume, inexpensive whites

A

Their restrained varietal character means their wines appeal to a wide range of consumers
They are both easy to ripen, especially in warm climates

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32
Q

What is the one potential winemaking problem for white winemakers producing high-volume, inexpensive wines in hotter countries?

A

In the hotter regions, the grapes which are grown can have insufficient acidity, so these needs to be corrected by the winemaker

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33
Q

Describe the styles of bulk, inexpensive Chardonnay

A

Unoaked, with pure fruity flavours of melon and peach
Oaked, showing vanilla and toast
Both styles may contain some residual sugar

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34
Q

Describe the style of bulk, inexpensive Pinot Grigio

A

Unoaked with light pear-drop aromas/flavours
Light body
Medium acidity

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35
Q

Which other grape variety is sometimes used to make high-volume, inexpensive whites?

A

Sauvignon Blanc

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36
Q

Which bulk, inexpensive variety is rarely used at the lowest price points?

A

Sauvignon Blanc

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37
Q

Why (other than demand) is Sauvignon Blanc a good choice for the high-volume, inexpensive white wines?

A

It’s vigorous, leading to high yields

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38
Q

What’s the danger of using Sauvignon Blanc in inexpensive whites?

A

It can be dominated by herbaceous flavours when underripe

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39
Q

Why is careful handling at the winery important during the production of high-volume, inexpensive whites?

A

They are based on primary fruit flavours, which can be lost if oxidised

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40
Q

Explain how inexpensive white wines are protected from oxidation

A

SO2 levels are monitored throughout

Wines are handled protectively

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41
Q

What happens to white grapes at the winery when used for inexpensive, high-volume wines?

A

They’re destemmed, crushed and pressed

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42
Q

Name one of the most important adjustments made to high-volume, inexpensive white wines

A

Acidification

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43
Q

Which bulk white grape variety is usually in most need of acidification when acid levels are too low? Why?

A

Chardonnay

It can be particularly flat and flabby

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44
Q

How will bulk wines be treated before fermentation?

A

They will be clarified to ensure fruity flavours are retained

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45
Q

Why may centrifugation or filtration be favoured above gravity when clarifying bulk wines?

A

Using gravity may be too slow, tying up valuable tank space for too long

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46
Q

Which tanks are chosen for high-volume, inexpensive whites? Describe the fermentation

A

Stainless steel
Fermentation will be kept at low temperatures to retain primary fruit characteristics
Commercial yeasts are used for a quick, reliable fermentation

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47
Q

How may a bulk winemaker want to retain acidity and primary fruit aromas after fermentation?

A

By preventing MLF; chilling the wine and adding SO2

Racking the wine off immediately after fermentation and storing temporarily in another inert vessel

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48
Q

Which high-volume, inexpensive wines may undergo MLF? Why?

A

Chardonnays

To create a soft, buttery style

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49
Q

How is a toasty flavour achieved in high-volume, inexpensive wines? Explain the answer

A

By using oak chips or staves in a stainless steel vessel

Because barrel ageing is time-consuming and expensive

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50
Q

How are sweetness levels precisely controlled in high-volume, inexpensive whites?

A

By adding under melted grape juice or RCGM after fermentation

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51
Q

What is the appearance expectation of bulk wine consumers? How is this achieved?

A

That they are clear, bright and without sediment

They are stabilised, fined and sterile-filtered

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52
Q

How will bulk white wines be treated prior to bottling?

A

With SO2

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53
Q

What is the main focus of the premium white winemaker?

A

To make high-quality wine, often at the expense of volume

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54
Q

The best winemakers will adapt the techniques according to…

A

Vintage conditions
Vineyard plot
Style of wine they want to make

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55
Q

What are aromatic grape varieties?

A

Wines made from these varieties have pronounced aromas and flavours

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56
Q

List five aromatic white grape varieties

A 
Sauvignon Blanc
Riesling
Muscat
Torrontés
Gewurztraminer
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57
Q

What is the role of a winemaker using aromatic grape varieties?

A

To retain and enhance the primary fruit character and aromatic potential of these grapes in the final wine

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58
Q

Describe the key characteristics of the Sauvignon Blanc grape

A

Highly aromatic
Early ripening
High acidity

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59
Q

What kind of climate is Sauvignon Blanc best suited to? Why?

A

Cool climates

The temperatures help to retain the grape’s refreshing characteristics

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60
Q

What are Sauvignon Blanc’s most famous areas of production?

A

Loire Valley

Marlborough

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61
Q

Describe wines of Sancerre and Pouilly Fumé

A

Show elegance and restraint

Aromas/flavours of green apple and asparagus with a hint of wet pebbles

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62
Q

What result do the long hours of intense sunlight have on Marlborough Sauvignon?

A

They create very vibrant flavours

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63
Q

Describe the flavours of Marlborough Sauvignon Blanc

A

Powerful aromas of gooseberry, elderflower, grapefruit and passion fruit
Some may have herbaceous notes

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64
Q

Give examples of other countries producing fresh, fruity Sauvignon Blanc

A

South Africa

Chile

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65
Q

Where is Sauvignon Blanc vinified to be less aromatic but fuller bodied? How is this achieved?

A

Margaret River, Australia

By blending it with Semillon

66
Q

When is Sauvignon Blanc best drunk? Why?

A

Young

Their intense fruity flavours will still be fresh

67
Q

Where is Sauvignon Blanc made using methods more associated with non-aromatic varieties?

A

Pessac-Léognan
California
New Zealand

68
Q

How is Sauvignon vinified in Pessac-Léognan? What effect does this have?

A

It is fermented and matured in at least a proportion of new oak as well as being blended with Sémillon
It gives a rounder body and spicy, toasty notes
Sémillon further adds to the body and richness of the wine

69
Q

What are the key characteristics of the Riesling grape?

A

Buds late

Tolerant of cold winters mid to late-ripening Can accumulate sugar without losing acidity

70
Q

What flavours can Riesling produce in cooler climates?

A

Green fruit flavours and floral notes

71
Q

What flavours does Riesling produce in warmer climates?

A

Richer flavours
Predominantly citrus and stone fruit
Less delicacy

72
Q

Why is Riesling ideal for making sweet wines?

A

Because of its ability build sugar levels, but retain its acidity

73
Q

Name a variety often used for botrytised dessert wines

A

Riesling

74
Q

Which grape is renowned for its ability to mature for sometimes decades in bottle and still retain its freshness?

A

Riesling

75
Q

Describe mature Rieslings

A

Flavours of honey and toast
High acidity
Sometimes petrol-like aromas

76
Q

How are Germany’s sweetest Rieslings made?

A

Using botrytised grapes

77
Q

How are premium wines made in any country when there is a level of sweetness?

A

The sweetness is always balanced with acidity, so that they are as refreshing as they are concentrated

78
Q

Name other top producers of Riesling in Europe

A

Alsace

Austria

79
Q

Describe the Rieslings of Austria

A

Full range of sweetness levels

Either very sweet or very dry

80
Q

Describe the Rieslings of Alsace

A

Mainly specialises in dry Rieslings

Late harvest and botrytised Rieslings are made when conditions permit

81
Q

Name Australia’s top Riesling producing areas

A

Clare Valley

Eden Valley

82
Q

Describe the wines of Clare and Eden Valley

A

Often bone dry
Refreshing, high acidity
Aromas of lime

83
Q

List three Riesling producing regions in the new world other than Australia

A

Washington State
Finger Lakes AVA, New York State
New Zealand

84
Q

What is the style of Riesling in New Zealand and Finger Lakes?

A

Fruity and off-dry

85
Q

List the six ways in which a wine can be made sweet

A 
Stopping the fermentation 
Adding a sweetening component
Noble rot
Drying grapes on the vine
Drying grapes after picking
Freezing grapes on the vine
86
Q

What is the traditional way of stopping fermentation when sugar is still present? How does it work?

A

Fortification - adding grape spirit

It kills the yeast

87
Q

What is the difficulty created by stopping fermentation by fortification?

A

It radically alters the structural balance of the wine

88
Q

Other than fortification, how else may fermentation be stopped?

A

By adding a high dose of SO2

By chilling the wine as it ferments

89
Q

What must a winemaker do as soon as they have stopped fermentation?

A

Filter out any remaining yeast

90
Q

What must a winemaker ensure after filtering out yeast when stopping fermentation?

A

That the wine does not come into contact with any further yeast, or fermentation may resume

91
Q

List some wines where sweetness is achieved by stopping fermentation

A

German Kabinett and Spätlese

Sweet sparkling wines such as Asti

92
Q

Other than sweetness, what is the consequence on the wine of halting fermentation?

A

Low alcohol levels

93
Q

What is the German name for unfermented grape juice when it is used to sweeten a wine?

A

Süssreserve

94
Q

How is unfermented grape juice created?

A

By filtering it before fermentation

By adding SO2

95
Q

Name an area where it is popular to add a sweetening component to a wine

A

Germany

96
Q

What may be used other than Süssreserve to sweeten a wine?

A

RCGM

97
Q

What kind of wine is often sweetened with RCGM?

A

High volume, inexpensive wines

98
Q

What are the added bonuses of concentrating grape sugars as a means of achieving sweeter wines?

A

It also concentrates acids and flavours

99
Q

Name wines which use Botrytis in their production

A

Sauternes
Tokaji
Beerenauslesen
Trockenbeerenauslesen

100
Q

What causes botrytis?

A

The fungus Botrytis Cinerea

101
Q

Other than noble rot, what else can Botrytis cause?

A

Grey rot

102
Q

What conditions are necessary for noble rot to form as opposed to grey rot?

A

The grapes must be fully ripe first

They must be grown in a region that provides humid, misty mornings, followed by sunny dry afternoons

103
Q

Why are damp conditions vital in the mornings for noble rot?

A

They allow the rot to develop

104
Q

Why are dry sunny conditions in the afternoon important for noble rot in the afternoon?

A

After the fungus has punctured the grapes’ skins with microscopic filaments, the warm sunny conditions slow the development of the rot and cause water to evaporate through the puncture holes

105
Q

List the effects of noble rot

A

It concentrates acids, flavours and sugars

It generates its own unique flavours

106
Q

What are the typical ‘botrytised flavours’?

A

Honey
Apricot
Citrus zest
Dried fruit

107
Q

Why may several hand-pickings be needed to select the best botrytised grapes?

A

Because the spread of the fungus is never uniform

108
Q

What is the disadvantage of harvesting botrytised grapes?

A

The expense of hiring a workforce to pick them (in several sweeps)

109
Q

Name an area where the onset of botrytis is not annually reliable

A

Sauternes

110
Q

What is the result if conditions are too damp for noble rot?

A

Grey rot may be caused, splitting the berries and encouraging infection

111
Q

Give another name for drying grapes on the vine

A

Passerillage

112
Q

What happens to cause Passerillage?

A

After the grapes have fully ripened, they begin to dry and turn to grapes on the vine, increasing sugar concentration in the juice

113
Q

What is needed to ensure Passerillage?

A

The conditions must be dry and warm (or grey rot may develop)

114
Q

What characteristics do wines have which have been vinified using Passerillage?

A

They have an over-ripe fruit character (dried fruit, tropical fruits)
A richly textured mouthfeel

115
Q

How are wines labelled which have been made by drying the grapes on the vine?

A

Late harvest

116
Q

What is needed when drying grapes after picking?

A

Dry and warm conditions

Removal of rotten grapes (or rot will spread)

117
Q

Where is post-picking drying practiced as a method of concentrating sugars? What is it called there?

A

Italy

Passito

118
Q

Give an example of a Passito wine

A

Recioto della Valpolicella DOCG

119
Q

What kind of quality do Passito wines have?

A

Raisiny

120
Q

How are frozen grapes achieved for wine?

A

By leaving healthy grapes hanging on the vines into the winter months
The grape-pulp turns to ice when temperatures are freezing

121
Q

How are frozen grapes vinified?

A

When pressed, the ice remains in the press

Sugar concentration in the resulting juice is increased

122
Q

List two areas where frozen grapes are used for wine and the respective regional names for the resulting wines

A

Germany - Eiswein

Canada - Icewine

123
Q

Describe the characteristics of icewines

A

Very pure varietal character

124
Q

How may Icewine be made other than the traditional method?

A

By freezing the grapes at the winery

125
Q

Why does fermentation naturally stop quite early when wines are made using sugar concentration methods?

A

Because yeast struggle to survive in very sugary environments

126
Q

Why must aromatic grapes be handled carefully?

A

To retain the fruit and floral aromas of the freshly picked grapes

127
Q

What must be monitored throughout the process of making an aromatic white wine?

A

SO2 levels

128
Q

In what form will aromatic white grapes be when loaded into the press?

A

As crushed fruit or whole bunches

129
Q

When will aromatic grapes be loaded into the press?

A

Either immediately or after a little skin contact

130
Q

Describe aromatic white wine juice just prior to fermentation

A

It must be relatively clean to ensure there is nothing in the juice that could mask the fruit flavours

131
Q

How will the juice of an aromatic grape be clarified before fermentation?

A

Gently e.g. settling

132
Q

What kinds of vessels are normally used for the fermentation of aromatic varieties? Why?

A

Inert vessels

There will be minimal extraction of flavour from the vessel

133
Q

What kind of vessel is sometimes used in Alsace for Riesling? Why?

A

Large old oak vessels (foudres)

To allow a small amount of oxidation, for addition of texture complexity without unwanted oak aromas

134
Q

What are the benefits of a cool fermentation on aromatic grapes?

A

Slow, steady fermentation

Formation of primary fruit aromas and flavours

135
Q

How will premium quality, sweet wines generally be fermented?

A

By halting fermentation with cooling or SO2

136
Q

How is fermentation generally stopped for the sweetest Rieslings made from botrytised grapes?

A

Fermentation stops naturally

137
Q

List two reasons why MLF is avoided in Rieslings and Sauvignons

A

Acidity is desirable in these wines

The buttery aromas can overpower the wines’ fruit aromas

138
Q

Which post-fermentation process may Riesling undergo? Why?

A

Lees stirring/contact

To add texture and flavours

139
Q

How long may Riesling be kept in oak for in Alsace and Germany?

A

Up to a year

140
Q

Describe the ‘second’ style of Sauvignon Blanc. How is it created?

A 
Creamy and spicy 
Barrel fermented
Ambient yeasts (for complexity)
Matured on Lees for several months 
Undergo MLF
New oak for a portion of time
141
Q

Why are less aromatic grapes generally a good thing for winemakers?

A

They are able to have a bigger influence on the flavour of the wines

142
Q

What is the key aim when vinifying non-aromatic grapes?

A

To enhance the base material provided by the grapes

143
Q

How may the ‘base material’ of less aromatic grapes be enhanced when vinifying them?

A

By doing very little and keeping the grape flavours in relatively pure form
By using a range of techniques to add more complexity and texture

144
Q

Name a common wine grape which is particularly prone to spring frost. Why is it?

A

Chardonnay

It buds early

145
Q

Name a white grape which can ripen easily in a wide variety of climates

A

Chardonnay

146
Q

Describe flavours of Chardonnay in different climates

A

Cool: green fruit and citrus
Moderate: white peach and melon (fleshy fruits)
Warm/hot: banana and pineapple (tropical fruits)

147
Q

Why is the timing of Chardonnay harvest so important in a hot climate?

A

It can lose acidity quickly in these climates

148
Q

What post-fermentation procedures do most Chardonnays go through in Burgundy?

A

MLF

Lees ageing

149
Q

What aromas can form in the best Burgundian Chardonnays?

A

Nuts and/or mushrooms

150
Q

What is the emerging trend in vinification of Chardonnay?

A

Away from heavy oaking

151
Q

List some regions which have built a reputation for Chardonnay wines

A

California: Russian River Valley, Los Carneros
Australia: Adelaide Hills, Geelong, Mornington Peninsula
New Zealand: Gisborne, Marlborough
Chile: Casablanca Valley

152
Q

What are the key viticultural characteristics of Pinot Gris?

A

Early budding
Early ripening
Can accumulate high sugar levels, but lose much acidity

153
Q

Describe Alsatian Pinot Gris

A 
Dry/off-dry
Oily texture
Ripe tropical fruit flavours
Hint of ginger and honey
Medium acidity
Deep coloured grapes/golden wines
154
Q

Name a region other than Alsace which labels its wines as Pinot Gris (as opposed to Grigio)

A

New Zealand

155
Q

How does New Zealand Pinot Gris differ from those of Alsace?

A

More pure fruit flavours

Slightly more residual sugar

156
Q

Name areas other than Alsace and New Zealand which make Pinot Gris in a rich and usually dry style

A

Tasmania
Australia
Oregon
USA

157
Q

Name areas of Italy which make high-quality Pinot Grigio in a dry style

A

Alto Adige
Trentino
Friuli-Venezia Giulia

158
Q

What is the difference between Italy’s premium Pinot Grigios and the cheaper, high-volume versions made in the plains of Veneto?

A

More depth of flavour from the premium regions

159
Q

Other than climate and viticulture, what else can influence the style of Pinot Grigio in Italy?

A

The choice of clone

160
Q

Describe the PG clones used in the northerly alpine regions of Italy

A

Same clones as typically found in Germany and France
Small berries
Greater flavour concentration

161
Q

Describe the clone of Pinot Grigio used in the plains of the Veneto for high-volume, inexpensive wines

A

Pale skin
Large, fleshy pulp
Neutral wines (especially with high yields and early harvesting)

162
Q

What is the most common first step when vinifying Chardonnay?

A

Using whole bunches in the press

Rick's WSET3 (44 decks)

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