White and Sweet Winemaking Flashcards by David McLaughlin

Name 6 important decisions that need to be made when making white wine

Skin contact, fermentation temperature, fermentation vessel, use of lees, clarity of juice, MLF

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Why is it common for white wine to spend little time in contact with the skins

To reduce the risk of oxidation

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What is the normal order of processing white grapes prior to fermentation

Crush, separation of free run juice, press remaining grapes, collect press juice

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How can the risk of oxidation be further reduced when processing white grapes

Load and press whole bunches of grapes ( ie no crushing )

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What might be an exception to avoiding skin contact in white wine making…why ?. How does the winemaker avoid the onset of fermentation during this process

Aromatic varieties are sometimes left in contact with the skins for a period of a few hours to increase intensity and texture. The process occurs at a low temperature

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Why might a wine maker not fully clarify the grape juice after pressing white grapes. What is the risk in doing this

Some believe some residual cell fragments prevents oxidation and also adds complexity and texture. The risk in doing this is the formation of off flavors

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What are 4 methods that can be used to clarify freshly pressed grape juice

Centrifugation, settling, fining and filtration

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What is the optimum temp range for white wine fermentation. What are the risks of fermenting at lower and higher temps than this

12 - 22 C. Lower can form pear drop like aromas and loss of fruit. Higher can lose the fresh fruit aromas

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What is the risk of fermenting in barrels as opposed to stainless steel tanks. How is this risk mitigated

It is not as easy to control the temperature. Barrels are stored in cool cellars where they can dissipate heat effectively

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Does white wine fermented in barrels run at the low or high end of the fermentation temp range

at the high end

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What are 3 important decisions that must be made with regard to post fermentation maturation

Maturation in oak or stainless with or without the use of oak chips / staves. Use of fine lees to add texture and complexity. Whether to allow MLF

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Why would a winemaker blend a white wine ( aromatic and non aromatic )

Blend aromatic for consistency. Blend non aromatic for style, balance and complexity

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What might a winemaker do in post fermentation maturation to give himself more options in blending a more complex white wine

Use varying amounts of lees contact, MLF and oak treatment - these wines can be blended to give a more complex product

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What would a wine maker likely do prior to bottling a white wine having some residual sugar. Why ?

Sterile filtration to remove any remaining yeast and bacteria which could degrade the wine

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What can make it easier to produce high volume white wines. How might these be labelled

Blending different varietals. Would be labelled as dry or fruity white.

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What varietals are typically used in high volume inexpensive whites. Why ?

Non aromatic grapes like Chardonnay and Pinot Grigio. Their neutral character appeals to a wide variety of the population.

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What might have to be corrected in the winery with high volume white wines made from non aromatic white grapes grown in a warm climate

Insufficient acidity

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What is the flavor profile of un-oaked Chardonnay grown in a warm climate. What flavors can be added by oak treatment

Peach and Melon. Oaking can add vanilla and toast flavors

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Why might a maker of high volume white wine leave a small amount of RS

To appeal to as many drinkers as possible

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True or False. Pinot Grigio is normally made in an oaked style. What is its flavor profile, body and acidity

False. Light pear drop aromas. Light body and medium acidity.

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True or false. Sauvignon Blanc is never used to make high volume wine.

False it can be but is more expensive than others.

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What flavors can dominate a high volume white made from under ripe SB

Herbaceous

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What is the term for avoiding exposure to O2 during wine making

Protective handling

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What could the general flavor profile of high volume whites be characterised

Simple primary fruit flavors

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What does a winemaker do prior to fermentation of high volume white to ensure preservation of the fruit flavors

Complete clarification of the juice most likely using a centrifuge or filter

What 3 things would a winemaker do during and post fermentation to preserve fruit flavors in a high volume white

Ferment at lower temperatures. Dose with SO2, prevent MLF to preserve acid and track off the lees immediately

Would a high volume white typically see oak

No it would be stored in neutral tanks and oak chips or staves would be added if oak flavors are desired

How is the small amount of RS in some bulk whites acheived

Fermenting dry then adding unfermented grape juice or RCGM

The best winemakers adapt their techniques according to what

Vintage conditions, vineyard plot and the style of wine they want to make.

Name 5 aromatic white grape varieties

SB, Riesling, Gewurztraminer, Muscat, Torrontes

Is SB early or late ripening what is its acidity

early ripening high acid

What makes SB suitable for cool climates

It is early ripening

Name 2 places recognized for production of premium quality SB. What are the flavor profiles of wines from these

Loire Valley ( Sancerre, Pouilly Fume ) and Marlborough ``` Loire = green apple, asparagus, wet pebbles Marlborough = gooseberry, grapefruit, elderflower and passionfruit ( sometimes herbaceous ) ```

Name 4 places in the new world producing high quality SB

Chile, Margaret River, South Africa

How do SBs from Pessac differ from other places

Partial maturation in oak giving a rounder body. Blended with Semillon ( also in Margaret River )

What does Semillon add to a blend with SB

Body and richness

Apart from Pessac where might you see SBs matured in oak

New Zealand and California

What makes Riesling suited to cool climates. What is its flavor profile here

It buds late so avoiding spring frosts. Mid to late ripening depending on style. Green apple, pear, floral

What is the flavor profile of riesling from warmer climates

Citrus, stone fruit

What makes riesling suitable for making wines in a range of sweetness levels

It can ripen, accumulating sugar while maintaining high acidity.

What flavors develop in mature riesling

honey, toast and petrol

what can be said about the typical sweetness levels of riesling from Austria and Alsace

Austria either very dry or very sweet. Alsace typically dry

what style of riesling is sometimes made in Alsace if vintage conditions permits

Late harvest and botrytized sweet wines

Where is quality riesling made in Australia. What are their typical profile

Clare and Eden Valley. Bone dry high acid flavors of lime

Apart from Australia where else in the New world is quality riesling made and in what style

Washington state - dry. Finger lakes and NZ - fruity off dry

why is it important to handle aromatic grapes like riesling carefully. What steps are taken to achieve this

To preserve their floral and fruity aromas. Monitor SO2, whole bunches may be loaded directly in the press, juice fully clarified by gentle settling, fermentation in inert vessels, cooler fermentation temps

what kind of fermentation vessels are used for riesling in Alsace

Old oak vessels called foudres

Is SB suited to aging ?...why ?

No. It is relatively simple and has no influence of oak. The only development with age is likely to be loss of fruit character

Sweet wines containing unfermented sugar are made how ( 3 ways )

Stopping fermentation, adding a sweet component, concentrating the sugars in the grape

in sweet wine what are the ways that fermentation can be stopped

Addition of grape spirit ( fortified wines ), addition of SO2, chilling the wine then removal of the yeast

Give 3 examples of sweet wine made by chilling the wine to stop fermentation

Kabinett and Spatlese riesling, sweet sparkling wines from Asti

what can added to a dry wine to make it sweet ( adding a sweet component ) what is this called in Germany

Unfermented grape must ( Sussreserve in Germany). Addition of RCGM is an alternative

Give 4 ways of concentrating sugar in the grapes. What is the advantage of this method over other ways of sweetening wine

Noble rot, drying the grapes on the vine, freezing the grapes, drying the grapes after picking. This has the advantage of also concentrating acid and other flavors

Give 4 examples of sweet wines made by noble rot

Sauternes, Beerenauslese, trockenbeerenauslese, Tokaj

What is the fungus which causes grey rot

Botrytis Cinerea

what conditions must be present to successfully harvest botrytized grapes

Grapes must be fully ripe prior to infection, damp misty mornings, dry sunny afternoons

what is the french term for drying grapes on the vine. What conditions are required for this

passerillage. Warm dry autumns

what flavors characterize wines made from grapes dried on the vine

over ripe fruit, tropical fruit, dried fruit. often a richly textured mouthfeel

what flavors characterize wines made from noble rot grapes

honey, dried apricot, marmalade, medicinal, mushroom

what is the italian term for grapes dried after picking. Give an example of such a wine and describe it's flavor

Passito. Recioto della Valpolicella. Wines have a raisin like quality

give 2 examples of wine made from frozen grapes.. Describe their character

Eiswein ( germany ) Icewine ( Canada ). Very pure varietal character

What stops fermentation in sweet wines made by grape sugar concentration.

The sugar itself

True or False. Aromatic white wines undergo significant post fermentation wine making including MLF

False. They are bottled as soon as possible after fermentation to preserve their natural fruit and floral character. MLF is stopped by addition of SO2 to preserve the acidity.

What may be done to riesling post fermentation to improve complexity

a period of lees contact

TRue or false. Aromatic white wines generally see oak at some point. What is an exception to this

False except in Alsace and sometimes germany where riesling is sometimes stored in large old oak vessels for up to a year.

Where might you find SB that is barrel fermented, very possibly matured on lees partially in new oak and sometimes MLF ( 2 places )

California ( Fume Blanc ) and Pessac Leognan

Why can chardonnay struggle in cool climates

It is early budding so susceptible to spring frost

what is the flavor profile of chardonnay from cool, warm and hot climates

cool - green fruit and citrus warm - melon and peach Hot - pineapple and banana

Discuss the different styles of chardonnay from Burgundy

Chablis - high acid, green apple, pear, stoney Cote D'Or - med acid, stone fruit and creamy oak flavors Macon - med acid, ripe tropical fruit, toasty oak. Extended lees aging develops flavors of nuts / mushrooms

Outside of Burgundy what are some premium chardonnay producing areas

Russian River, Los Carneros, Cassablanca Valley Chile, Mornington Peninsula, Geelong and Adelaide Hills in Australia, Gisborne and Marlborough in NZ

What is Pinot Gris in terms of budding and ripening

Early bud / early ripe

what is the flavor profile of Alsace Pinot Gris

Dry or Off dry... medium acid, oily, tropical fruit with a hint of ginger and honey

what colour is typical Alsace pinot gris

Golden

how do pinot gris from NA differ from Alsace

Slightly more RS and often a more pure fruit flavor

Apart from NZ and Alsace where else is Pinot Gris made in a rich and often dry style

Tasmania, Oregon, Australia

Where in Italy is quality Pinot Grigio made in a dry style

Trentino Alte Adige and Fruili Venezia Giulia

What is the generic area in Italy making cheap Pinot Grigio

The Veneto Plain

Characterize the Pinot Grigio grapes from the different clones used to make premium and bulk wines

Premium use clones found in France and Germany with small concentrated grapes. Bulk wines made from clones with large fleshy grapes which with high yields produces neutral and generally crappy wines

for non aromatic grapes what is thought to improve the wines ability to age ( contrary to aromatic varietals )

Controlled exposure to some O2 at the pressing stage

For non aromatic grapes what method of juice clarification is likely to be used

Gentle settling

For non aromatic grapes what might the winemaker choose to do with the juice prior to fermentation

Leave some grape solids to improve complexity and texture

Describe the fermentation vessels used for Pinot Gris and Chardonnay in various regions

Stainless in Chablis, Australia, NE Italy, NZ Old Oak in Alsace Small new oak in Cote d'Or

How might some NZ winemakers ensure their Pinot Gris contains some RS

Adding SO2 or chilling the wine.

What are the typical options open to a winemaker after fermentation of Chardonnay and Pinot Gri

New or old oak maturation of some or all of the blend. Small barriques ( cote d'Or and new world ) or large vessels ( Alsace ). Stainless steel to preserve fruit character. MLF or not ( used a lot in Burgundy including Chablis where is softens harsh acidity )

Why might MLF be undesirable in white wine production

Diminishes fruit flavors and perception of acidity

Apart from MLF what else is commonly used to improve mouthfeel and texture in white wine production

Lees contact and stirring

White and Sweet Winemaking Flashcards

(86 cards)