Title: WSET Level 3 / WSET Level 3 C09 - Red and Rose Wine

Front: The vast majority of fruit used in red winemaking is...and...
Back: DestemmedCrushed
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Name: The vast majority of fruit used in red winemaking is...and..

Front: What do some red winemakers do after crushing?
Back: Leave the grapes to macerate for a period of a low temperature

Front: What is the name of the process of cool maceration of red grapes after crushing?
Back: Cold maceration/cold soaking
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Name: What is the name of the process of cool maceration of red gr

Front: What is the purpose of cold soaking?
Back: To extract colour and flavour compounds as tannins are more soluble in alcohol, therefore not readily extracted during fermentation

Front: Between what temperatures does red wine fermentation usually occur?
Back: 20C - 32C (depending on style)
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Name: Between what temperatures does red wine fermentation usually

Front: Why are the temperatures of fermentation higher for red wine than for white?
Back: It's necessary to aid extraction of colour, flavour and tannin
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Name: Why are the temperatures of fermentation higher for red wine

Front: Beyond what temperature should red wine fermentation not go? Why?
Back: 35CThis may kill the yeast
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Name: Beyond what temperature should red wine fermentation not go?

Front: How may a red winemaker influence the amounts of colour, flavour and tannin extracted during fermentation?
Back: By precisely controlling temperature
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Name: How may a red winemaker influence the amounts of colour, fla

Front: Describe how tannin levels may be reduced in red wines
Back: By reducing the temperature near the end of fermentation

Front: What will happen to a fermenting red wine if left to itself?
Back: A thick mass of pulp and skins will form on its surface

Front: What is the mass of pulp and skins called, that forms on a fermenting red wine?
Back: The cap
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Name: What is the mass of pulp and skins called, that forms on a f

Front: What will be the result if the cap is left to float on a wine?
Back: Little colour, flavour or tannin will be extracted from it
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Name: What will be the result if the cap is left to float on a win

Front: How may the problem of the cap be managed?
Back: Using cap management techniques

Front: How may cap management techniques be used to control levels of extraction?
Back: By altering the duration of each techniqueBy altering the number of times they are practiced each day
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Name: How may cap management techniques be used to control levels

Front: What is the traditional method of punching down?
Back: The cap would be punched down by hand with paddles on the end of sticks

Front: What was the big problem with the traditional method of punching-down?
Back: There was a danger for the workers of CO2 intoxication
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Name: What was the big problem with the traditional method of punc

Front: Why is the danger of manual punching-down not really a problem anymore?
Back: The same effect can now be achieved with mechanical paddles
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Name: Why is the danger of manual punching-down not really a probl

Front: Which cap management technique is particularly effective at extracting colour and tannin?
Back: Punching down
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Name: Which cap management technique is particularly effective at

Front: What is the potential problem when punching down, mechanical or otherwise? When is it most important to consider this/why?
Back: It can be too effective at extracting colour and tanninAt the end of fermentationTannins are more easily extracted at this point
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Name: What is the potential problem when punching down, mechanical

Front: What is pumping over?
Back: It involved drawing off juice from the bottom of the vat and pumping it onto the top of the fermenting wine

Front: What is pumping over particularly good at?
Back: It is a good way of oxygenating the juice and dissipating heat

Front: Describe Rack and Return
Back: The fermenting juice is drained from the vessel into another one, leaving the cap behindThe juice is then pumped back over the cap

Front: What is the big disadvantage of Rack and Return? How is this managed?
Back: It can be very extractiveIt is only performed once or twice during a fermentation
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Name: What is the big disadvantage of Rack and Return? How is this

Front: What is Rack and Return particularly good at?
Back: Dissipating heat

Front: Describe Rotary Fermentation
Back: Fermentation takes place in rotating horizontal tanks

Front: What is the intention of Rotary Fermentation?
Back: To keep the juice in constant contact with the skins

Front: What effect does cap management techniques have on the fermentation vessel that's chosen?
Back: They are usually large and open-topped
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Name: What effect does cap management techniques have on the ferme

Front: What kind of vessel should NOT be used for fermenting red wines? Why?
Back: OakIt would be almost impossible to maintain sufficient contact between the skins and the juice
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Name: What kind of vessel should NOT be used for fermenting red wi

Front: What is the main aim of post-fermentation maceration?
Back: To extract further tannin

Front: Some winemakers have found that...can create a smoother tannin structure
Back: Extended periods of post-fermentation maceration
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Name: Some winemakers have found that...can create a smoother tann

Front: What happens to red wine immediately after fermentation/maceration?
Back: The free run wine is drawn off the skinsThe remaining mass is pressed
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Name: What happens to red wine immediately after fermentation/mace

Front: What is press wine?
Back: The wine which is released from pressing the grape mass after fermentation (in the case of red wine)

Front: Describe how press wine differs as it's being pressed
Back: It is similar in composition to free-run wine at the beginning, but becomes deeper in colour and higher in tannin as pressing continues
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Name: Describe how press wine differs as its being pressed

Front: How is press wine managed by red winemakers?
Back: They will usually separate the wine at different stages of pressing

Front: What is the name for the wines separated at different stages of pressing?
Back: Press fractions
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Name: What is the name for the wines separated at different stages

Front: What may press fractions be used for later in the process of red winemaking?
Back: To adjust colour and tannin in the final blend
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Name: What may press fractions be used for later in the process of

Front: What is the main consideration for a winemaker when they are using whole bunches? Why?
Back: That the stems are ripeThe unripe stems of a whole bunch may give the finished wine an undesirable bitter taste
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Name: What is the main consideration for a winemaker when they are

Front: What is the main reason for using whole bunches during fermentation?
Back: To create an oxygen free environment for the uncrushed grapes
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Name: What is the main reason for using whole bunches during ferme

Front: What are the two main outcomes of creating an oxygen-free environment for fermenting grapes?
Back: Intracellular fermentationDistinctive aromas are created within the berry
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Name: What are the two main outcomes of creating an oxygen-free en

Front: Define intracellular fermentation
Back: Berries create alcohol within their cells without the involvement of yeast

Front: List the three forms of whole-bunch fermentation
Back: Carbonic macerationSemi-carbonic macerationWhole bunches with crushed fruit

Front: List the key stages of carbonic maceration
Back: Whole uncrushed bunches are placed into vats which are filled with CO2 to remove all oxygenIntercellular fermentation beginsAt 2% alcohol, the grapes begin to split and they begin to release their juiceThe grapes are pressedYeast completes the fermentation (off the skins)

Front: What is the key structural difference in wines made using carbonic maceration?
Back: It extracts a lot of colour, but little tannin
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Name: What is the key structural difference in wines made using ca

Front: What are the tell-tale aromas/flavours of a wine made with carbonic maceration?
Back: Kirsch, banana, bubblegum and cinnamon-like spice
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Name: What are the tell-tale aromas/flavours of a wine made with c

Front: Describe semi-carbonic maceration?
Back: The vats are not filled with CO2 The vat is filled with whole bunches The weight of the whole bunches crushes those at the bottom, releasing some juiceAmbient yeast begin to ferment the juice at the bottom, filling the tank with CO2 as a by-productRemaining grapes undergo carbonic maceration as normal

Front: Name a notable wine style which is made using semi-carbonic maceration. How is this process different?
Back: Some premium Pinot NoirsAlcoholic fermentation continues on the skins
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Name: Name a notable wine style which is made using semi-carbonic

Front: How is the winemaking process different when semi-carbonic maceration is used for premium Pinot Noir?
Back: Grape skins are progressively broken up during punching downAn ever-decreasing amount of carbonic maceration takes place until all grapes are broken upNormal fermentation may continue on skinsPost-fermentation maceration may take place
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Name: How is the winemaking process different when semi-carbonic m

Front: What is the potential result of the premium pinot noir approach to semi-carbonic maceration?
Back: It can result in a better integration of aromas from intracellular fermentation and the aromas from the grape varietyWine have a fresher fruit character
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Name: What is the potential result of the premium pinot noir appro

Front: How is intracellular fermentation encouraged when whole bunches are mixed with crushed fruit?
Back: The whole grapes are usually submerged in the juice of the crushed ones, resulting in a lack of access to oxygen for the whole grapes
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Name: How is intracellular fermentation encouraged when whole bunc

Front: How are the more 'carbonic' characteristics created when using whole bunches with crushed fruit?
Back: By raising the percentage of whole bunches used
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Name: How are the more carbonic characteristics created when usi

Front: What are thought to be the outcomes of using a greater percentage of whole bunches with crushed fruit?
Back: Silkier textureBrighter, fresher fruit characteristics
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Name: What are thought to be the outcomes of using a greater perce

Front: What is the most important decision when it comes to pre-bottling maturation when making red wines?
Back: The option of whether or not to use oak
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Name: What is the most important decision when it comes to pre-bot

Front: Virtually all red wines undergo...
Back: MLF

Front: The generally more robust flavours of red wines mean they benefit less from...than white wines
Back: Extended time on lees
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Name: The generally more robust flavours of red wines mean they be

Front: Which maturation trend is now declining in red winemaking?
Back: Maturing premium red wines in small, new oak barrels

Front: What is the style that red winemakers are aiming for now? How are they achieving this?
Back: Subtlety and integrationBy using oak vessels of different ages and larger sizes
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Name: What is the style that red winemakers are aiming for now? Ho

Front: A red winemaker's best wines will be still often be...and with more...
Back: Aged for longerNew oak
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Name: A red winemakers best wines will be still often be...and wi

Front: How will a red winemaker's fruit usually reflect the quality of wine it's intended to produce? Why should it be like this?
Back: The best wines will usually be made with a higher quality, more concentrated fruitTo support a greater level of new oak flavours
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Name: How will a red winemakers fruit usually reflect the quality

Front: What is blending used for in the making of red wine? Give examples
Back: To enhance or balance out certain aspects of the wine, such as colour, body, tannin, acidity and flavour
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Name: What is blending used for in the making of red wine? Give ex

Front: What is used in red winemaking to boost colour, flavour and tannin in the more delicate free-run wines?
Back: The use of different press fractions
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Name: What is used in red winemaking to boost colour, flavour and

Front: Which blending practice may help to enhance the complexity of a red wine?
Back: The blending of wines matured in oak vessels of different ages, sizes and toasting levels
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Name: Which blending practice may help to enhance the complexity o

Front: How may blending be used to achieve a more subtle oak influence on a red wine?
Back: The winemaker may blend wines matured in oak with wines matured in stainless steel or concrete vessels
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Name: How may blending be used to achieve a more subtle oak influe

Front: Why might a red winemaker avoid clarification and/or stabilisation?
Back: Some winemakers believe that these processes may harm the wine's structure
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Name: Why might a red winemaker avoid clarification and/or stabili

Front: How may clarity be achieved without filtration in a red wine?
Back: By allowing gradual sedimentation through extended maturation
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Name: How may clarity be achieved without filtration in a red wine

Front: Describe the grape-growing areas responsible for high-volume, inexpensive red wines
Back: They tend to be warm, sunny and dry
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Name: Describe the grape-growing areas responsible for high-volume

Front: Which varieties tend to be used for high-volume, inexpensive red wines? Why?
Back: Those that can thrive in warm, sunny and dry conditions (e.g. Shiraz, Cabernet Sauvignon, Merlot, Grenache etc.)Growing areas for this category of wine tend to be warm, sunny and dry
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Name: Which varieties tend to be used for high-volume, inexpensive

Front: What is the additional benefit of growing grapes like Shiraz/Merlot etc. for high-volume, inexpensive wines?Why?
Back: They can produce fruity wines with adequate colour even at high yieldsDue to the concentration of colours and flavours in their skins
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Name: What is the additional benefit of growing grapes like Shiraz

Front: How may the high-volume examples of red wine grapes compare with their premium counterparts?
Back: They may display less colour, lighter tannins and less intense and complex aromasDistinctive characteristics may diminish, resulting in more homogenous wines
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Name: How may the high-volume examples of red wine grapes compare

Front: Name a black grape which is rarely used in high-volume, inexpensive winesWhy?
Back: Pinot NoirIt's hard to grow, prefers cooler climates and can be difficult to extract adequate colour and tannin at high yields
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Name: Name a black grape which is rarely used in high-volume, inex

Front: How may high-volume, inexpensive red wines be labelled? (give an example)
Back: 'Fruity Red'
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Name: How may high-volume, inexpensive red wines be labelled? (giv

Front: What is the broad flavour style in which high-volume red wines are usually made?
Back: Fruity and low-tannin
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Name: What is the broad flavour style in which high-volume red win

Front: How are fresh, fruity aromas retained in high-volume red wines?
Back: The juice is handled protectively with SO2 levels being monitored throughout
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Name: How are fresh, fruity aromas retained in high-volume red win

Front: What will usually happen to harvested red grapes for inexpensive wine once they arrive at a winery?
Back: They'll usually be destemmed and crushed
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Name: What will usually happen to harvested red grapes for inexpen

Front: What adjustment will usually need to be made for inexpensive red wines?
Back: Tartaric acid will usually be needed due to the warm growing climate usually experienced
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Name: What adjustment will usually need to be made for inexpensive

Front: Which process may or may not occur just before fermentation when making inexpensive red wine? Why may it not be used?
Back: MacerationIt can tie-up vat space and so may not be feasible in a high throughput winery
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Name: Which process may or may not occur just before fermentation

Front: What kind of yeast will usually be used for inexpensive red wines?
Back: Commercial yeast
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Name: What kind of yeast will usually be used for inexpensive red

Front: What temperature will fermentation usually be performed at when making inexpensive red wine? With what aim?
Back: 22 - 25CTo maximise fresh fruit aromas
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Name: What temperature will fermentation usually be performed at w

Front: Which fermentation vessels will be used for inexpensive red wines?
Back: Variable (Static or rotary)
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Name: Which fermentation vessels will be used for inexpensive red

Front: How often will cap-management take place in inexpensive red wines?
Back: It varies dependant on style, but typically the cap will not be heavily worked
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Name: How often will cap-management take place in inexpensive red

Front: How typical is post-fermentation maceration in the production of high-volume, inexpensive red wine? Why?
Back: It's not usually usedConstraints on vat space and timeThis can extract additional tannins which are not usually desirable in this style of wine
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Name: How typical is post-fermentation maceration in the productio

Front: How may a winemaker for inexpensive reds approach giving more structure to a wine?
Back: They may macerate a small portion of the wine after fermentation and blend this as necessary later
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Name: How may a winemaker for inexpensive reds approach giving mor

Front: Which other vinification techniques may be used to create inexpensive red wines? Which high-volume wines are most commonly made in this way?
Back: Carbonic and semi-carbonic macerationGrenache and basic Beaujolais
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Name: Which other vinification techniques may be used to create in

Front: Which maturation options are available to a winemaker creating inexpensive red wines?
Back: Stainless steel (pure fruit flavours)Short oak ageing (smooth tannins and add oak characteristics)Steel with oak staves/chips (for quick toasty flavours)
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Name: Which maturation options are available to a winemaker creati

Front: Describe oak barrels when used for maturation of inexpensive red winesHow long are they typically used for in this instance?
Back: Often second or third fillA matter of months
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Name: Describe oak barrels when used for maturation of inexpensive

Front: What is the role of stabilisation, clarification and fining in making inexpensive red wines?
Back: These processes are almost always used to meet with customer expectations
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Name: What is the role of stabilisation, clarification and fining

Front: What is the role of SO2 in inexpensive red wines prior to bottling?
Back: SO2 levels are topped up to reduce chances of oxidation despite the short shelf-life
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Name: What is the role of SO2 in inexpensive red wines prior to bo

Front: Describe the viticultural characteristics of the Cabernet Sauvignon grape
Back: It is thick-skinned and late-ripening
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Name: Describe the viticultural characteristics of the Cabernet Sa

Front: What effect does Cabernet's thick skin have on it's resultant wines?
Back: It has an abundance of colour, flavour and tannin
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Name: What effect does Cabernets thick skin have on its resultan

Front: What is the effect on flavour of Cabernet Sauvignon not ripening properly?
Back: Wines can be astringent and herbaceous
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Name: What is the effect on flavour of Cabernet Sauvignon not ripe

Front: Of which area is Cabernet the classic grape?
Back: Haut-Medoc in Bordeaux

Front: Describe the range of flavours/styles that Cabernet gives in the Haut-Medoc
Back: In youth: Grippy tannins. Cedar and Blackcurrant leaf.With age: Softer tannins. More expression.
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Name: Describe the range of flavours/styles that Cabernet gives in

Front: What is the effect of Merlot on Cabernet-based wines?
Back: It gives juicy plum flavours and a smoother texture

Front: Where else in Europe is Cabernet most notably found?
Back: South of France, Italy and Spain

Front: How are Cabernet-based wines usually made in non-Bordeaux areas of Europe?
Back: It is usually blended with indigenous varieties
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Name: How are Cabernet-based wines usually made in non-Bordeaux ar

Front: Name two european varieties other than Merlot with which Cabernet is often blended outside of France?
Back: Sangiovese Tempranillo
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Name: Name two european varieties other than Merlot with which Cab

Front: What style is Cabernet made into outside of Europe?
Back: Blended and single-variety

Front: What styles/flavours are achieved by Cabernet in the warmer non-european areas?
Back: Full-bodies winesSmooth tanninsBlackcurrant and black cherry
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Name: What styles/flavours are achieved by Cabernet in the warmer

Front: List some classic regions for the non-european production of Cabernet Sauvignon
Back: California: Napa ValleyAustralia: Coonawarra and Margaret RiverNew Zealand: Hawke's BaySouth Africa: StellenboschChile: Colchagua Valley
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Name: List some classic regions for the non-european production of

Front: What usually happens with Cabernet grapes when they arrive at the winery?
Back: They are destemmed and crushed
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Name: What usually happens with Cabernet grapes when they arrive a

Front: What is the typical range of fermentation temperatures for Cabernet Sauvignon? What is the aim of fermenting at these temperatures?
Back: 26C to 30CHigh enough to achieve satisfactory levels of extractionCool enough to promote fresh fruit flavour
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Name: What is the typical range of fermentation temperatures for C

Front: What approach is taken towards temperature and cap management when fermenting/vinifying Cabernet Sauvignon? Why? When is this especially important to consider?
Back: High temperatures are avoidedLess extractive cap management is usedThe grapes are high in tanninIf the tannins are unripe
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Name: What approach is taken towards temperature and cap managemen

Front: How may more gentle tannin extraction and tannin-softening be achieved when vilifying Cabernet Sauvignon?
Back: A period of post-fermentation maceration
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Name: How may more gentle tannin extraction and tannin-softening b

Front: How much new oak can be used when vinifying Cabernet? Why?
Back: A high proportion of new oak can be usedDue to the grape's intense flavours, medium to full body and high tannins

Front: What kind of oak is widely used for Cabernet wines?
Back: French 225L barriques

Front: How long can Cabernet mature in oak for? What's typical?
Back: From six months to three/four years12 to 18 months is typical
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Name: How long can Cabernet mature in oak for? Whats typical?

Front: Which features of Cabernet make it less suitable for a single-varietal wine?
Back: High tannins and sometimes light body
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Name: Which features of Cabernet make it less suitable for a singl

Front: What often plays the role of Merlot in Australian Cabernet blends?
Back: Shiraz
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Name: What often plays the role of Merlot in Australian Cabernet b

Front: What is considered the 'other' great grape of Bordeaux?
Back: Merlot
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Name: What is considered the other great grape of Bordeaux?

Front: How does Merlot compare with Cabernet in the vineyard?
Back: It buds and ripens earlier than Cabernet

Front: In which areas of Bordeaux is Merlot dominant?
Back: Saint-Emilion and Pomerol

Front: List the key points of the 'International Style' of Merlot
Back: Grapes harvested as late as possible Intense purple colour Concentrated blackberry and plum fruitSoft, velvety tanninsMatured in new oak for toasty flavours
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Name: List the key points of the International Style of Merlot

Front: Where is the international style of Merlot often made?
Back: Many new world countriesSouth of FranceSome Bordeaux estates

Front: Describe the Bordeaux style of Merlot
Back: Harvested earlierMedium body and alcoholHigher acidityFresh red fruit characterSome vegetal, leafy aromas

Front: Where is the traditional style of Merlot often found?
Back: Rarely outside of Bordeaux

Front: How is Merlot usually treated at the winery?
Back: Similarly to CabernetDestemmed and crushedPre-fermentation extraction sometimes used for additional extraction of colour and flavourLess rigorous extraction needed during fermentation (suppler skins than Cabernet)New oak used for flavours and complexity12 - 18 months in oak is common

Front: Describe the key viticultural characteristics of Pinot Noir
Back: Thin-skinnedEarly buddingEarly ripening

Front: What is the consequence of Pinot Noir being such an old variety?
Back: There are many clones with varying characteristics
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Name: What is the consequence of Pinot Noir being such an old vari

Front: List two styles into which Pinot Noir can be made
Back: Light and fruity with red cherry notesComplex and earthy with flavours of spice and forest floor

Front: What is the big challenge of vinifying Pinot Noir in the winery?
Back: Extracting maximum colour and tannin without overworking the juice
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Name: What is the big challenge of vinifying Pinot Noir in the win

Front: Why is it important not to overwork the juice of Pinot Noir?
Back: The elegance of the primary aromas can be lost or overwhelmed

Front: Why is maximum extraction a key aim of the winemaker when dealing with Pinot Noir?
Back: Colour and tannin can be tricky to extract from its skins
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Name: Why is maximum extraction a key aim of the winemaker when de

Front: Which climates is Pinot Noir best grown in? Why?
Back: Cool to moderate climatesIt is an early ripening variety

Front: Describe entry-level red Burgundy wines
Back: Very light with marked acidity and a hint of oak for structure

Front: Describe red wines from the better sites in the Cote d'Or
Back: Greater intensity and complexity than cheaper alternatives with flavours ranging from delicate and floral, to spicy and more tannic
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Name: Describe red wines from the better sites in the Cote dOr

Front: What is the risk of Pinot Noir being grown in cooler environments/years?
Back: They may not ripen fully, leading to vegetal notes like cabbage and wet leaves
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Name: What is the risk of Pinot Noir being grown in cooler environ

Front: Where else in Europe is well known for high-quality Pinot Noir?
Back: Baden in Germany
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Name: Where else in Europe is well known for high-quality Pinot No

Front: List some regions in the new world which produce high quality Pinot Noir
Back: California: Los Carneros and SonomaNew Zealand: Martinborough, Marlborough and Central OtagoAustralia: Yarra Valley, Mornington Peninsula and TasmaniaSouth Africa: Walker BayChile: Casablanca Valley
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Name: List some regions in the new world which produce high qualit

Front: What happens to the flavours of Pinot Noir if its climate is too hot?
Back: Flavours become jammy and unattractive
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Name: What happens to the flavours of Pinot Noir if its climate is

Front: Is Pinot Noir destemmed and crushed at the winery?
Back: Sometimes

Front: What will typically happen to Pinot Noir before fermentation?
Back: Pre fermentation maceration to maximise colour and flavour extraction
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Name: What will typically happen to Pinot Noir before fermentation

Front: What is becoming increasingly popular when fermenting Pinot Noir? What does this achieve?
Back: Using whole bunchesIt generally enhances red fruit and floral characters
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Name: What is becoming increasingly popular when fermenting Pinot

Front: How does fermentation occur when whole bunches are used?
Back: The bunches are gradually crushed in a series of punch-down operationsFermentation continues on skins once they are all broken up

Front: What fermentation temperature is common for Pinot Noir?
Back: Upwards of 30C

Front: Why is Pinot Noir often fermented at such high temperatures?
Back: To extract more colour, flavour and tannin for longer aged wines

Front: When may Pinot Noir be fermented at cooler temperatures?
Back: For lighter, fresher styles

Front: Which post fermentation practice in the winery is not widely used for Pinot Noir?
Back: Post-fermentation maceration
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Name: Which post fermentation practice in the winery is not widely

Front: Describe oak usage when making Pinot Noir wines
Back: It is common, with premium examples spending 12 - 24 months in oakDelicate flavours can be overpowered by oak, so 2nd and 3rd fill barrels are often used and only a small proportion of new oak

Front: With which varieties is Pinot Noir usually blended?
Back: It's not usually blended

Front: Why may a winemaker blend Pinot Noir with other Pinot Noir?
Back: The components of the blend may come from different vineyard plots or undergone different treatments the winery

Front: What is the aim of blending different treatments/plots of Pinot Noir?
Back: To increase complexity or improve consistency
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Name: What is the aim of blending different treatments/plots of Pi

Front: Describe the best Pinot Noir wines?
Back: They can develop in bottle for many yearsGain flavours of forest floor and mushroom

Front: What is the role of oak in Rose winemaking?
Back: It's rarely used

Front: What are the three main methods of Rose wine production?
Back: Direct PressingShort MacerationBlending

Front: Briefly describe the 'direct pressing' method of Rose wine production
Back: Black grapes are crushed and pressed in the same way as for white wine, extracting a little colour
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Name: Briefly describe the direct pressing method of Rose wine p

Front: What style of Rose does direct pressing create?
Back: The most delicately coloured

Front: What is the danger when using the direct pressing method of creating Rose?
Back: That too much tannin will be extracted
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Name: What is the danger when using the direct pressing method of

Front: Describe short maceration as a process of creating Rose wines
Back: Black grapes are allowed to macerate for a short time to extract colour and flavourMaceration may or may not continue into fermentationFree run juice is drained offFermentation continues at a cool temperature
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Name: Describe short maceration as a process of creating Rose wine

Front: Where in the EU is blending permitted as a means of creating Rose?
Back: For Rose Champagne
Other fields (not shown on cards):
Name: Where in the EU is blending permitted as a means of creating