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WSET 3 > Red/Rose Winemaking > Flashcards

Red/Rose Winemaking Flashcards

1
Q

What are the 4 cap management techniques?

A

Punching down

Pumping over

Rack & return - draining juice from vessel into another vessel, leaving the cap behind, then pumping back over the cap

Rotary fermenters - tanks rotate horizontally to keep the juice in motion

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2
Q

Which cap management techniques are also used to dissipate heat?

A

Pumping over
Rack & return

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3
Q

Describe the winemaking process for high-volume, inexpensive red wines.

A
  • Usually from warm, sunny, and dry regions
  • Cab Sauv, Merlot, Syrah, & Grenache: concentration of colors, tannins, and flavors in skin mean high yield still has fruity flavors
  • Wines have less color, lighter tannins, less intense/complex aromas
  • Specific characteristics of the grapes disappear
  • Grapes de-stemmed and crushed (exceptions: Grenache and Gamay)
  • Post-fermentation maceration uncommon
  • Cap usually left unworked (or not heavily worked)
  • Usually matured in SS or concrete (if oak is used, usually 2nd or 3rd fill)
  • Typically stabilized, fined, and sterilized before bottling
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4
Q

Describe winemaking techniques for premium Cabernet Sauvignon.

A
  • Usually de-stemmed and crushed (stems have astringent character and herbaceous notes)
  • Fermentation temp ranges from 26-30°C
  • High temps and cap management techniques avoided at end of fermentation
  • Oak maturation common (often French Oak w/ 255 liter barriques)
  • Maturation for 6 months to 3 or 4 years. 12-18 months typical
  • Blending common to soften tannins and gain body
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5
Q

Describe winemaking techniques for premium Merlot.

A
  • Can be international style or Bordeaux style
  • Grapes de-stemmed and crushed
  • Pre-fermentation maceration can be used to extract more color and flavor
  • Oak maturation (in new oak) common
  • Maturation for 12-18 months typical
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6
Q

Describe the international style of Merlot.

A

Late harvest, intense purple color, concentrated black fruit, velvet tannins, new oak

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7
Q

Describe the Bordeaux style of Merlot.

A

Early harvest, medium body and alcohol, higher acidity (than international style), fresh fruit aromas, vegetal leafy notes

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8
Q

Describe winemaking techniques for premium Pinot Noir.

A
  • Sometimes de-stemmed and crushed + pre-fermentation maceration used to maximize color and flavor extraction
  • Sometimes proportion of whole bunches added to enhance red fruit and floral characteristics (if added, they are gradually crushed by punch down)
  • Common to ferment above 30°C to extract more color, flavor, and tannin for longer-aged wines
  • Lower fermentation temps used for lighter, fresher styles
  • Oak maturation common. 12-14 months for premium wines, and usually 2nd or 3rd fill barrels (sometimes new oak mixed in)
  • If blending is done, usually from different plots or wines that had different treatment in the winery
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9
Q

Describe winemaking techniques for premium Grenache.

A
  • Usually de-stemmed and crushed, but sometimes whole bunches retained to enhance red fruit
  • Pre-fermentation maceration common to extract flavor and color
  • Fermentation usually done in open-top fermenters (usually SS or concrete, sometimes old oak)
  • Gentle cap technique to provide more finesse
  • Post-fermentation maceration can be used to enhance tannic structure, but draining off the skins after fermentation is more common
  • Maturation in large vessels of old oak to not overwhelm fruit flavors
  • Usually blended with other varietals for flavor, tannins, and color
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10
Q

What does pre-fermentation maceration do for red wines?

A

Extracts flavor and color from the grapes

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11
Q

What does post-fermentation maceration do for red wines?

A

Extracts and smooths tannins
(Enhances tannic structure)

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12
Q

Describe winemaking techniques for premium, full-body style Syrah.

A
  • Wine is full body, intensely ripe, and high alcohol
  • Warm or hot climates
  • Wines subjected to vigorous cap management to extract color, tannins, and flavor from ripe & overripe grapes
  • High proportion of new oak used to give toasty flavors
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13
Q

Describe winemaking techniques for premium, restrained style Syrah.

A
  • Grapes harvest early in warm/hot climates
  • Gentle cap management & proportion of whole bunches used in fermentation
  • Post-fermentation maceration can be used to extract and smooth tannins
  • Sometimes 225-liter barriques swapped for 300-500 liter old oak
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14
Q

Describe carbonic maceration.

A
  • Whole, uncrushed grapes are put into the vat
  • CO2 pumped into the vat to remove oxygen
  • Intracellular fermentation starts
  • Alcohol level in grape hits 2%, skins split and release juice
  • Grapes pressed at that point
  • Yeast is added to complete fermentation

Goal: Extract color without tannins
Adds notes of Kirsch, banana, bubblegum, and cinnamon-like spice

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15
Q

Describe semi-carbonic maceration.

A
  • Whole, uncrushed grapes are put into the vat
  • Grapes at the bottom are crushed by weight, juice is released
  • Ambient yeast starts to ferment the juice
  • Fermentation produces CO2, which fills the vat and starts carbonic maceration
  • When grapes split and release juice they are pressed
  • Yeast is added to complete fermentation
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16
Q

Describe mixing whole bunches with crushed fruit during fermentation.

A
  • Mixed at the start of fermentation in the vat
  • Whole bunches get submerged by crushed grapes
  • This keeps them away from oxygen and starts intracellular fermentation
  • Whole bunches are crushed during periodic punch downs

Raising the percent of whole bunches increases “carbonic” characteristics
Goal: Give wine silkier texture and brighter, fresher fruit characteristics

17
Q

What type of vessels are good for fermentation?

A

Concrete and stainless steel (often large and open top)

Oak is impractical

18
Q

What are the benefits of whole bunch fermentation?

A

Creates oxygen-free environment for uncrushed fruit
This makes the berries create alcohol in their cells (without yeast needed) – intracellular fermentation

Range of distinctive fruity aromas is created
Gives the wine unique qualities

19
Q

What is cold maceration?

A

Leaving crushed grapes to macerate for a period of time at low temperatures before allowing the fermentation to start

Goal is to extract color and flavor

Also called cold soaking and pre-fermentation maceration

20
Q

How and when are red grapes pressed?

A

Pressed after fermentation

  • Free run wine is drawn off the skins (i.e. “free run wine”)
  • Remaining mass is pressed, creating “press wine”
  • As the pressing continues, the press wine becomes deeper in color and higher in tannins
21
Q

What are press fractions?

A
  • Segments of wine from different stages of the pressing process
  • Press fractions have different levels of color and tannins
  • Used to adjust the final level of color and tannins in the wine

WSET 3 (35 decks)

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