WSET 3 Spring 19 > Ch 8 > Flashcards

Ch 8 Flashcards

(30 cards)

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1
Q

White wine steps

A

GRAPES - grape sort - crush fruit - skin contact —- PRES FRUIT - clarification - ALCOHOL FERMENT – stainless - oak - inert–RACK OFF LEES - mlf - blend - age (inert, oak, lees) — blend again - PACKAGE - WINE FOR SALE

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2
Q

what are wine making choices for less aromatic white grapes?

A
  • crush vs whole bunches
  • controlled exposure to oxygen to improve ability to age
  • clarification–> settling method (may choose to leave matter for texture)
  • fermentation - stainless, concrete, oak,
  • MLF
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3
Q

describe the Italian style Pinot Grigio

A

Produced in Alto Adge, Trention, Friuli-venezia
-dry style
-premium = great flavor concentration– Northerly Alpino
VENETO -pale skin, fleshy, neutral, high yields, early harvest – high volume

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4
Q

describe the French style Pinot Gris

A
  • early ripening in warm climate
  • dry or off dry
  • often with oily texture
  • ripe, tropical fruit, ginger, honey
  • skin– deeper color golden
  • style also made in NZ, Tasmania, Australia, and Oregon
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5
Q

regions that have build reputations for heavily oaked Chardonnay

A

CA- Russian River Valley, Los Carneros
Australia- Adelaide Hills, Geelong, Mornington
NZ- Gisborn, Marlborough
Chile - Casablanca Valley

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6
Q

Characteristic of Chardonnay in Burgundy

A

Chablis: H acid, green apple, citrus, wet stone slate

Cote d’ Or: stone fruit, creamy oak

Maconnais: more ripe fruit and rounded toasty oak, MLF, extended lees, nuts, and /or mushroom

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7
Q

Characteristics of Chardonnay

A

grow in variety of climates/ early bud
Moderate climates: fleshy fruits peach, melon
Warm: tropical fruit, banana, pineapple

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8
Q

what is the goal in producing wine w/ less aromatic grapes?

A

the aim is to enhance the base material provided by the grapes

  • achieved by doing relatively little, pure in form
  • other wine makers may choose techniques that add complexity and texture
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9
Q

How to handle aromatic grapes during the wine making process

A
  • crushed fruit or whole bunches that are loaded into the press
  • little skin contact or none
  • gentle clarification used
  • inert vessels for fermentation
  • cool temp
  • see little post fermentation choices: chips/ staves, MLF avoided by adding SO2
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10
Q

How are sweet wines made?

A

1) stop fermentation add grape spirit by adding SO2 or chill wine
2) add sweet component
3) start with a concentrated sugar juice

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11
Q

list ways to create concentrated sugar grape juice prior to fermentation?

A
  • noble rot
  • drying on vine
  • drying after picked
  • freezing grapes
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12
Q

Where is Riesling grown

A 
Germany- premium has balanced acidity 
Australia- range of sweetness 
Australia- Clare and Eden: dry, lime
France, Alsace- Dry, late harvest, boytrytis
Washington: dry
NZ & NY: fruity and off dry
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13
Q

Characteristics of Riesling

A
  • tolerant of cold winters: buds late in spring
  • cool climate: green fruit & floral
  • warm climate: citrus stone fruit
  • left on vine–> accumulates sugar w/o lose acidity
  • aged–> develop honey & toast and petrol
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14
Q

characteristics of Sauv blanc

A

Aromatic with H acid, early ripening, suited for cool climates

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15
Q

where does Sauv Blanc grow?

A

LOIRE: elegant, restrained, green apple, asparagus, wet pebble
MARLBOROUGH: intense sun, gooseberry, elder flower, grapefruit, passion fruit
MARGARATE RIVER: blended with semillon
PESSAC, NZ, CA: fermented and aged in oak

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16
Q

name white grapes varieties that have pronounced aromas and flavors

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A 
Sauv blanc                
riesling
muscat                      
gewurztraminer
torrontes
-generally wine makers aim is to retain primary fruit characteristic and aromatics
17
Q

what are wine making choices when producing premium white wines?

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A
  • make high quality often at the expense of volume
  • do not always follow precise formula
  • often adapt techniques according to vintage, conditions, vineyard conditions, vineyard plot, style…
18
Q

what are wine making choices when producing high volume inexpensive white wine

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A
  • desteamed and crushed
  • grown in warm & hot – add acid
  • highly clarified- centrifudge
  • stainless steel -temp control
  • commercial yeast - reliability
  • MLF prevented
  • Racked off lees
  • may contain RS–> add unfermented juice or RCOM
  • clear, bright with out sediment
19
Q

High volume chardonnay flaovrs

Study These Flashcards
A
  • unoaked - peach, melon, RS common

- oaked- vanilla, toast

20
Q

High volume pinot grigio flavors

Study These Flashcards
A

unoaked, pear drop.
light body
med acid

21
Q

high volume sauv blanc flavors

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A

herbaceous flavor if underipe

22
Q

characteristics of high volume inexpensive white wine

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A

enjoyed by large number of consumers

  • not complex
  • reasonable priced
  • single variety or blended
  • neutral flavor
  • chard pinot grigio, sauv blanc
23
Q

blending as a wine making choice?

Study These Flashcards
A

For simple varietals pure wine, _____ improves consistency and balance

for complexity ___ from batches that have undergone
lee contact
MLF
Oak treatment

24
Q

name post fermentation white wine making choices

Study These Flashcards
A
  • matured in oak
  • stored in inert vessels
    * w/ or w/o staves/ chips
  • use fine lees
  • choose or block MLF
25
fermentation vessels as a white wine choice
1) Stainless Steel- temp controlled mechanism applied 2) Barrels - use small size - house in cool cellar - more risk
26
fermentation temp as a white wine choice
12-22C Too Low= create pear drop / fail to capture true varietal character Too High= encourage more complex non-fruit aromas -also risk of not varietal character
27
Clarity of the juice as a wine making choice
- Juice needs to be ___before fermentation | - accomplished by settling, centrifuge, fining, filtration
28
list the results that could happen if the wine maker chooses not to clarify the juice before fermentation
unpleasant aromas stuck fermentation wine will not show pure varietal character
29
what is the outcome w/ regards to skin contact as a wine making choice in white and sweet wines
- most wines- little time - oxidation - grapes crushed: use free run or pressed juice - whole bunches un-crushed grapes to press--> reduces oxidation, varietal purity and delicacy - some may choose time on ____ which increase flavor, intensity, texture, done in cool temp for shot few hours
30
in the process of making white and sweet wine, what are the important decisions
- skin contact - how to clarify the juice - fermentation temp - vessel used for fermentation/ age - use of lees - MLF - other
WSET 3 Spring 19
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