Wine Production Methods Quiz

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Questions and Answers

What is a prominent flavor characteristic of Chardonnay from Puligny-Montrachet?

High acidity and citrus notes

Dark berry flavors

Buttered toast and hazelnut (correct)

Green herbs and floral tones

How does malolactic fermentation affect Chardonnay?

It enhances fruity characteristics exclusively

It reduces the alcohol content

It increases the sweetness of the wine

It softens acidity and adds creaminess (correct)

Which region is known for producing Chardonnay with stone fruit flavors typical of the Sonoma Coast?

Yarra Valley

Santa Barbara County (correct)

Napa Valley

Burgundy

What characteristic aroma is Sauvignon Blanc famous for?

Green herbal flavors Signup and view all the answers

What impact does oak aging have on Sauvignon Blanc?

Enhances body and adds creaminess Signup and view all the answers

Which compound contributes to the 'petrol' aroma present in some Rieslings?

Terpenes Signup and view all the answers

Which aromas are commonly associated with Riesling wines?

Apple, peach, and apricot Signup and view all the answers

Which grape variety is sometimes mistakenly identified as Sauvignon Blanc in Chile?

Sémillon Signup and view all the answers

How is the acidity level of Riesling typically described?

High and crisp Signup and view all the answers

What is the direct press method for making rosé?

Pressing red grapes immediately after harvesting Signup and view all the answers

What distinguishes the saignée method of rosé production?

It involves bleeding off excess juice from red wine fermentation Signup and view all the answers

What is carbonic maceration in red winemaking?

A method that involves partially fermenting grapes with their skins intact Signup and view all the answers

What is a key characteristic of rosés made using the maceration method?

They have deeper color and fuller body Signup and view all the answers

In red wine fermentation, what is cap management?

A technique involving punching down or pumping over the grape skins Signup and view all the answers

What is a common temperature range for alcoholic fermentation in red winemaking?

60°F to 70°F Signup and view all the answers

How is the style of rosé influenced in the maceration method?

By the duration of skin contact Signup and view all the answers

What contributes to the diversity in flavor profiles of Chardonnay?

Climatic conditions and terroir Signup and view all the answers

What is a typical aroma found in unoaked Chardonnay?

Citrus Signup and view all the answers

How does oak aging influence the aroma profile of Chardonnay?

Adds spice and vanilla Signup and view all the answers

What is the recommended serving temperature for sparkling Chardonnay?

Chilled to 45-50°F Signup and view all the answers

Why might you choose to decant an older Chardonnay?

To aerate and enhance flavors Signup and view all the answers

What is the key characteristic of Chablis Chardonnay?

Minerality and crisp acidity Signup and view all the answers

What method is commonly used in the production of Rosé wine?

Saignée method Signup and view all the answers

During red wine fermentation, which technique is primarily used to extract color and flavor from the grape skins?

Punching down Signup and view all the answers

Study Notes

Riesling Acidity

Riesling wines are known for their high acidity.

Rosé Wine Production

Rosé wines are a relatively recent invention.
Rosé wines get their pink color from the red grape skins.
Blending red and white wines is a common practice for producing rosé, especially in sparkling wine regions like Champagne and Franciacorta.
Direct Press Method: The juice is extracted directly from the grapes without maceration (skin contact). Rosés made this way are typically pale and light in color.
Maceration Method: The grape skins are in contact with the juice for a period of time, resulting in a pink hue. The length of maceration influences the color intensity and flavor profile of the rosé.
Saignée Method ("Bleeding"): Red wine juice is "bled" off during the maceration process to produce rosé. Rosés made using this method are often concentrated in color and flavor due to the prolonged maceration.

Red Wine Production

Red wines are made from red grapes.
Stems can be removed or left during red winemaking.
Carbonic Maceration: Whole grapes are fermented in an anaerobic environment, resulting in fruity and light-bodied wines.
Pre-fermenation extraction can be used to extract color and tannins from the skins.
Red wine fermentation typically occurs between 77-86 degrees Fahrenheit (25-30 degrees Celcius).
Red wine fermentation uses various vessels, including tanks, barrels, and open vats.
Cap Management: During fermentation, the cap (grape skins) is periodically submerged in the juice to extract color and tannins.
After fermentation, red wines can be aged in stainless steel tanks, oak barrels, or other vessels.

Pinot Noir, Merlot, Cabernet Sauvignon, and Shiraz/Syrah

Pinot Noir is older than Cabernet Sauvignon.
Color mutations of Pinot Noir: Gris (gray) and Blanc (white).
Pinot Noir is often called the "Heartbreak Grape" due to its challenging cultivation and susceptibility to disease.
Pinot Noir's name is derived from French: "pin" (pine) and "noir" (black), referring to the grape's small, dark berries.
Cabernet Sauvignon is the world's most planted grape variety.
Merlot translates to "blackbird" in French, referencing the bird's fondness for these grapes.
Cabernet Franc and Sauvignon Blanc are the parent grapes of Cabernet Sauvignon.
In the United States, Cabernet Sauvignon blends may contain up to 25% of other grape varieties.
Shiraz/Syrah: The name used depends on the region of cultivation.
Côte d'Or Chardonnay complexity and richness is achieved through techniques like malolactic fermentation, lees stirring, and oak aging.
Puligny-Montrachet Chardonnay stands out for its buttery toast and hazelnut flavors.
Sonoma Coast Chardonnay is influenced by its cool climate and maritime influences, producing refreshing styles with notes of citrus and green apple.
Napa Valley Chardonnay is known for its richness, full body, and oak-driven flavors.
Santa Barbara County Chardonnay showcases herbal notes, brightness, and a distinct minerality.
Yarra Valley, Australia, Chardonnay is typically rich and complex due to cool climates and the use of oak aging.
Margaret River, Australia, Chardonnay is characterized by its full body and concentrated flavors.
Malolactic Fermentation: Converts harsh malic acid to softer lactic acid, resulting in rounder, softer flavors in Chardonnay.
Lees Stirring: The yeast lees (dead yeast cells) are stirred back into the wine, contributing to complexity and texture.
The Wente clone is believed to be the source of a significant portion of American Chardonnay plantings.
"Blanc de Blancs" on a Champagne label indicates a wine made entirely from Chardonnay.

Sauvignon Blanc

Sauvignon Blanc is known for its green herbal flavors.
Typical aromas associated with Sauvignon Blanc: grass, gooseberry, passionfruit, and citrus.
Oak aging adds complexity and texture to Sauvignon Blanc, adding notes of vanilla, toast, and spice.
Sauvignon Blanc is often blended with Semillon to increase its body and complexity.
International Sauvignon Blanc Day is celebrated on May 1st.
"Sauvage" means wild in French and refers to Sauvignon Blanc's wild and vibrant flavor profile.
Parents of Cabernet Sauvignon: Sauvignon Blanc
"Green" aromatics in Sauvignon Blanc are due to compounds like pyrazines.
Chilean Mistake: Until the 1980s, many Chilean wines labeled as Sauvignon Blanc were actually the variety known as "Semillon."
An unusual tasting note used to describe Sauvignon Blanc: ‘cat pee’.
Chemical compound for "cat pee" aroma: Mercaptans.

Riesling

Riesling originated in Germany.
Riesling shares a common ancestor with two other well-known grape varieties: Gewürztraminer and Sylvaner.
Riesling is a collectible white wine.
Riesling wines display a wide spectrum of sweetness levels, ranging from dry to intensely sweet.
Fruit aromas associated with Riesling: Apple, pear, and citrus.
Other potential aromas in Riesling: Honey, lime blossom, and petrol.
Petroleum wax aroma: Tridecane is responsible for this aroma in some Rieslings.

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Description

Test your knowledge on the different methods of wine production, including Riesling acidity, rosé wine techniques, and red wine production. Understand how various techniques influence the taste and appearance of different wines.