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Mastering the Art of Pinot Noir

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Questions and Answers

During fermentation, why is it important to break up the cap regularly?

To avoid the production of acetic acid

To extract color, tannin, and flavor from the skins

To regulate temperature in the must

To introduce oxygen necessary for yeast metabolism (correct)

Which grape variety is prone to reduction and therefore requires regular cap breaking during fermentation?

Sauvignon Blanc

Chardonnay

Pinot Noir (correct)

Merlot

What is the purpose of post-fermentation maceration?

To extract color, tannin, and flavor from the skins (correct)

To avoid the production of acetic acid

To regulate temperature in the must

To introduce oxygen necessary for yeast metabolism

What is the typical length of post-fermentation maceration for wines of more concentration and structure?

2-3 weeks Signup and view all the answers

What is the purpose of racking the wine into oak barrels for maturation?

To allow the wine to mature and develop flavors Signup and view all the answers

Which winemaker brought about a major change in attitude in Burgundy towards destemmed fruit in the 1980s?

Henri Jayer Signup and view all the answers

What is the main reason for sorting the fruit before vinification?

To remove rot or hail-damaged grapes Signup and view all the answers

What is the benefit of whole bunch fermentation for Pinot Noir?

It aids aeration of the must Signup and view all the answers

Why is cold soaking common for Pinot Noir winemaking?

To maximize the extraction of color Signup and view all the answers

What are the two most commonly used cap management techniques in Pinot Noir winemaking?

Pumping over (remontage) and punching down (pigéage) Signup and view all the answers