Title: WSET Level 3 / WSET Level 3 C08 - White And Sweet Winemaking

Front: What considerations need to be made when making white wine?
Back: Skin contactClarity of the juiceFermentation temperature and vesselPost-fermentation and maturation optionsBlending Clarification and stabilisation

Front: During white winemaking, what is the principal reason the juice spends little time in contact with the skins?
Back: To reduce the risk of oxidation

Front: What happens in whit winemaking once the grapes arrive at the winery and are sorted?
Back: The grapes are crushedFree run juice is separated off Remaining grape mass is sent to the press

Front: Why might a white winemaker choose to use whole bunches of uncrushed grapes in the press?
Back: To further limit the contact between skins and juiceThe process is gentleIt reduces the risk of oxidation

Front: What kind of wine is created by using whole bunches?
Back: It can lead to wines with more purity and delicacy

Front: Why might a white winemaker choose to keep juice in contact with skins for a short time? Explain how this is done...
Back: To increase flavour intensity and texture in certain aromatic varietiesIt happens at a sufficiently cool temperature to inhibit fermentationIt happens for only a few hours
Other fields (not shown on cards):
Name: Why might a white winemaker choose to keep juice in contact with skins for a short time?

Front: Why will a winemaker want to clarify the pressed juice after pressing?
Back: Untreated, the juice contains fragments of cells from the skin and pulp. These can result in unpleasant aromas forming and premature cessation of fermentation.
Other fields (not shown on cards):
Name: Why may a winemaker want to clarify the pressed juice after pressing?

Front: How are the post-pressing particles removed from juice prior to fermentation?
Back: Using the same techniques as employed for pre-bottling fining (settling, centrifugation, fining and filtration)

Front: Why may a winemaker want to keep some of the particles left after pressing?
Back: It's thought that it makes the completed wine less susceptible to oxidationIt adds complexity and a richer texture

Front: Which kinds of wines are rarely fermented with particles still present? Why?
Back: Wines that are intended to show pure varietal characterBecause of the risk of off-flavours forming

Front: What is the optimum temperature range for fermenting white wine?
Back: 12 - 22C

Front: What is the result on the wine of fermenting at too low a temperature?
Back: It creates pear-drop aromasIt fails to capture varietal fruit aromas

Front: What is the benefit of fermenting white wines at higher temperatures?
Back: It encourages more complex, non-fruit aromas to develop

Front: What is the risk when fermenting white wine at higher temperatures?
Back: Varietal fruit characteristics can be lost

Front: What is the benefit of fermenting white wines in stainless steel?
Back: Temperature can usually be easily controlled

Front: Can white wine be fermented at lower temperatures in barrels? Explain
Back: YesThey are usually small and housed in cool cellars, meaning that they dissipate their heat easily

Front: What sort of fermentation temperature does white wine normally run at when using barrels?
Back: The higher end of the scale

Front: What are the three main decision a white winemaker may be faced with directly after fermentation?
Back: Whether to mature in oak, or store in inert vessels, with or without oaks staves/chipsWhether to use fine lees for texture and flavourWhether to allow or block MLF

Front: What are the three main reasons why a white winemaker may blend their wine?
Back: Improve consistencyEnhance the balanceCreate a certain style

Front: What may be the blending focus of a white winemaker whose wines are based on primary fruit flavours?
Back: To ensure consistency

Front: What is likely to be the blending focus of a white winemaker who works chiefly with non-aromatic varieties?
Back: To enhance complexity

Front: How may a white winemaker practically achieve complexity through blending?
Back: By using varying amounts of lees contact, MLF and oak treatment on different batches of wine and blending them for complexity

Front: How will clarity and stability be achieved in most white wines?
Back: By undergoing fining and/or filtration

Front: Why is clarity more important in white wine than red?
Back: Their relative paleness makes haze or sediment more apparent

Front: For which white wines is sterile filtration most important? Why?
Back: Those with residual sugarThey are more at risk of microbiological infection

Front: From the consumer's point of view, what are the advantages of high-volume, inexpensive white wines?
Back: Excellent valueEasy drinkingFrom a trusted sourceReasonable price

Front: Describe the labelling of high-volume, inexpensive white wines
Back: Some are made from a single variety and state the name of the variety on the label

Front: Why are high-volume, inexpensive whites most likely to be blends?
Back: It can be easier to create high volumes this way

Front: How are inexpensive white blends usually labelled?
Back: E.g. 'Dry White' or 'Fruity White'

Front: What kinds of grapes are usually made into high-volume, inexpensive wines?
Back: Neutral varieties, such as Chardonnay or Pinot Grigio

Front: Describe why varieties such as Pinot Grigio and Chardonnay are often used for high-volume, inexpensive whites
Back: Their restrained varietal character means their wines appeal to a wide range of consumersThey are both easy to ripen, especially in warm climates

Front: What is the one potential winemaking problem for white winemakers producing high-volume, inexpensive wines in hotter countries?
Back: In the hotter regions, the grapes which are grown can have insufficient acidity, so these needs to be corrected by the winemaker

Front: Describe the styles of bulk, inexpensive Chardonnay
Back: Unoaked, with pure fruity flavours of melon and peachOaked, showing vanilla and toastBoth styles may contain some residual sugar

Front: Describe the style of bulk, inexpensive Pinot Grigio
Back: Unoaked with light pear-drop aromas/flavoursLight bodyMedium acidity

Front: Which other grape variety is sometimes used to make high-volume, inexpensive whites?
Back: Sauvignon Blanc

Front: Which bulk, inexpensive variety is rarely used at the lowest price points?
Back: Sauvignon Blanc

Front: Why (other than demand) is Sauvignon Blanc a good choice for the high-volume, inexpensive white wines?
Back: It's vigorous, leading to high yields

Front: What's the danger of using Sauvignon Blanc in inexpensive whites?
Back: It can be dominated by herbaceous flavours when underripe

Front: Why is careful handling at the winery important during the production of high-volume, inexpensive whites?
Back: They are based on primary fruit flavours, which can be lost if oxidised

Front: Explain how inexpensive white wines are protected from oxidation
Back: SO2 levels are monitored throughoutWines are handled protectively

Front: What happens to white grapes at the winery when used for inexpensive, high-volume wines?
Back: They're destemmed, crushed and pressed

Front: Name one of the most important adjustments made to high-volume, inexpensive white wines
Back: Acidification

Front: Which bulk white grape variety is usually in most need of acidification when acid levels are too low? Why?
Back: ChardonnayIt can be particularly flat and flabby
Other fields (not shown on cards):
Name: Which bulk white grape variety is usually in most need of acidification when acid levels are too low?

Front: How will bulk wines be treated before fermentation?
Back: They will be clarified to ensure fruity flavours are retained

Front: Why may centrifugation or filtration be favoured above gravity when clarifying bulk wines?
Back: Using gravity may be too slow, tying up valuable tank space for too long

Front: Which tanks are chosen for high-volume, inexpensive whites? Describe the fermentation
Back: Stainless steelFermentation will be kept at low temperatures to retain primary fruit characteristicsCommercial yeasts are used for a quick, reliable fermentation
Other fields (not shown on cards):
Name: Which tanks are chosen for high-volume, inexpensive whites?

Front: How may a bulk winemaker want to retain acidity and primary fruit aromas after fermentation?
Back: By preventing MLF; chilling the wine and adding SO2 Racking the wine off immediately after fermentation and storing temporarily in another inert vessel

Front: Which high-volume, inexpensive wines may undergo MLF? Why?
Back: ChardonnaysTo create a soft, buttery style
Other fields (not shown on cards):
Name: Which high-volume, inexpensive wines may undergo MLF?

Front: How is a toasty flavour achieved in high-volume, inexpensive wines? Explain the answer
Back: By using oak chips or staves in a stainless steel vesselBecause barrel ageing is time-consuming and expensive
Other fields (not shown on cards):
Name: How is a toasty flavour achieved in high-volume, inexpensive wines?

Front: How are sweetness levels precisely controlled in high-volume, inexpensive whites?
Back: By adding under melted grape juice or RCGM after fermentation

Front: What is the appearance expectation of bulk wine consumers? How is this achieved?
Back: That they are clear, bright and without sedimentThey are stabilised, fined and sterile-filtered

Front: How will bulk white wines be treated prior to bottling?
Back: With SO2

Front: What is the main focus of the premium white winemaker?
Back: To make high-quality wine, often at the expense of volume

Front: The best winemakers will adapt the techniques according to...
Back: Vintage conditionsVineyard plotStyle of wine they want to make

Front: What are aromatic grape varieties?
Back: Wines made from these varieties have pronounced aromas and flavours

Front: List five aromatic white grape varieties
Back: Sauvignon BlancRieslingMuscatTorrontésGewurztraminer

Front: What is the role of a winemaker using aromatic grape varieties?
Back: To retain and enhance the primary fruit character and aromatic potential of these grapes in the final wine

Front: Describe the key characteristics of the Sauvignon Blanc grape
Back: Highly aromaticEarly ripeningHigh acidity

Front: What kind of climate is Sauvignon Blanc best suited to? Why?
Back: Cool climatesThe temperatures help to retain the grape's refreshing characteristics

Front: What are Sauvignon Blanc's most famous areas of production?
Back: Loire ValleyMarlborough

Front: Describe wines of Sancerre and Pouilly Fumé
Back: Show elegance and restraintAromas/flavours of green apple and asparagus with a hint of wet pebbles

Front: What result do the long hours of intense sunlight have on Marlborough Sauvignon?
Back: They create very vibrant flavours

Front: Describe the flavours of Marlborough Sauvignon Blanc
Back: Powerful aromas of gooseberry, elderflower, grapefruit and passion fruit Some may have herbaceous notes

Front: Give examples of other countries producing fresh, fruity Sauvignon Blanc
Back: South AfricaChile

Front: Where is Sauvignon Blanc vinified to be less aromatic but fuller bodied? How is this achieved?
Back: Margaret River, AustraliaBy blending it with Semillon

Front: When is Sauvignon Blanc best drunk? Why?
Back: YoungTheir intense fruity flavours will still be fresh

Front: Where is Sauvignon Blanc made using methods more associated with non-aromatic varieties?
Back: Pessac-Léognan CaliforniaNew Zealand

Front: How is Sauvignon vinified in Pessac-Léognan? What effect does this have?
Back: It is fermented and matured in at least a proportion of new oak as well as being blended with SémillonIt gives a rounder body and spicy, toasty notesSémillon further adds to the body and richness of the wine
Other fields (not shown on cards):
Name: How is Sauvignon vinified in Pessac-Léognan?

Front: What are the key characteristics of the Riesling grape?
Back: Buds lateTolerant of cold winters mid to late-ripening Can accumulate sugar without losing acidity

Front: What flavours can Riesling produce in cooler climates?
Back: Green fruit flavours and floral notes

Front: What flavours does Riesling produce in warmer climates?
Back: Richer flavoursPredominantly citrus and stone fruitLess delicacy

Front: Why is Riesling ideal for making sweet wines?
Back: Because of its ability build sugar levels, but retain its acidity

Front: Name a variety often used for botrytised dessert wines
Back: Riesling

Front: Which grape is renowned for its ability to mature for sometimes decades in bottle and still retain its freshness?
Back: Riesling

Front: Describe mature Rieslings
Back: Flavours of honey and toastHigh aciditySometimes petrol-like aromas

Front: How are Germany's sweetest Rieslings made?
Back: Using botrytised grapes

Front: How are premium wines made in any country when there is a level of sweetness?
Back: The sweetness is always balanced with acidity, so that they are as refreshing as they are concentrated

Front: Name other top producers of Riesling in Europe
Back: AlsaceAustria

Front: Describe the Rieslings of Austria
Back: Full range of sweetness levelsEither very sweet or very dry

Front: Describe the Rieslings of Alsace
Back: Mainly specialises in dry RieslingsLate harvest and botrytised Rieslings are made when conditions permit

Front: Name Australia's top Riesling producing areas
Back: Clare ValleyEden Valley

Front: Describe the wines of Clare and Eden Valley
Back: Often bone dry Refreshing, high acidityAromas of lime

Front: List three Riesling producing regions in the new world other than Australia
Back: Washington StateFinger Lakes AVA, New York StateNew Zealand

Front: What is the style of Riesling in New Zealand and Finger Lakes?
Back: Fruity and off-dry
Other fields (not shown on cards):
Name: What is the style of Riesling in New Zealand?

Front: List the six ways in which a wine can be made sweet
Back: Stopping the fermentation Adding a sweetening componentNoble rotDrying grapes on the vineDrying grapes after pickingFreezing grapes on the vine
Other fields (not shown on cards):
Name: List the seven ways in which a wine can be made sweet

Front: What is the traditional way of stopping fermentation when sugar is still present? How does it work?
Back: Fortification - adding grape spiritIt kills the yeast
Other fields (not shown on cards):
Name: What is the traditional way of stopping fermentation when sugar is still present?

Front: What is the difficulty created by stopping fermentation by fortification?
Back: It radically alters the structural balance of the wine

Front: Other than fortification, how else may fermentation be stopped?
Back: By adding a high dose of SO2By chilling the wine as it ferments

Front: What must a winemaker do as soon as they have stopped fermentation?
Back: Filter out any remaining yeast

Front: What must a winemaker ensure after filtering out yeast when stopping fermentation?
Back: That the wine does not come into contact with any further yeast, or fermentation may resume

Front: List some wines where sweetness is achieved by stopping fermentation
Back: German Kabinett and SpätleseSweet sparkling wines such as Asti

Front: Other than sweetness, what is the consequence on the wine of halting fermentation?
Back: Low alcohol levels

Front: What is the German name for unfermented grape juice when it is used to sweeten a wine?
Back: Süssreserve

Front: How is unfermented grape juice created?
Back: By filtering it before fermentationBy adding SO2

Front: Name an area where it is popular to add a sweetening component to a wine
Back: Germany

Front: What may be used other than Süssreserve to sweeten a wine?
Back: RCGM

Front: What kind of wine is often sweetened with RCGM?
Back: High volume, inexpensive wines

Front: What are the added bonuses of concentrating grape sugars as a means of achieving sweeter wines?
Back: It also concentrates acids and flavours

Front: Name wines which use Botrytis in their production
Back: SauternesTokajiBeerenauslesenTrockenbeerenauslesen

Front: What causes botrytis?
Back: The fungus Botrytis Cinerea

Front: Other than noble rot, what else can Botrytis cause?
Back: Grey rot

Front: What conditions are necessary for noble rot to form as opposed to grey rot?
Back: The grapes must be fully ripe firstThey must be grown in a region that provides humid, misty mornings, followed by sunny dry afternoons

Front: Why are damp conditions vital in the mornings for noble rot?
Back: They allow the rot to develop
Other fields (not shown on cards):
Name: Why are damp conditions vital in the mornings for noble rot to develop?

Front: Why are dry sunny conditions in the afternoon important for noble rot in the afternoon?
Back: After the fungus has punctured the grapes' skins with microscopic filaments, the warm sunny conditions slow the development of the rot and cause water to evaporate through the puncture holes

Front: List the effects of noble rot
Back: It concentrates acids, flavours and sugarsIt generates its own unique flavours

Front: What are the typical 'botrytised flavours'?
Back: HoneyApricotCitrus zestDried fruit

Front: Why may several hand-pickings be needed to select the best botrytised grapes?
Back: Because the spread of the fungus is never uniform

Front: What is the disadvantage of harvesting botrytised grapes?
Back: The expense of hiring a workforce to pick them (in several sweeps)

Front: Name an area where the onset of botrytis is not annually reliable
Back: Sauternes

Front: What is the result if conditions are too damp for noble rot?
Back: Grey rot may be caused, splitting the berries and encouraging infection

Front: Give another name for drying grapes on the vine
Back: Passerillage

Front: What happens to cause Passerillage?
Back: After the grapes have fully ripened, they begin to dry and turn to grapes on the vine, increasing sugar concentration in the juice

Front: What is needed to ensure Passerillage?
Back: The conditions must be dry and warm (or grey rot may develop)

Front: What characteristics do wines have which have been vinified using Passerillage?
Back: They have an over-ripe fruit character (dried fruit, tropical fruits)A richly textured mouthfeel

Front: How are wines labelled which have been made by drying the grapes on the vine?
Back: Late harvest

Front: What is needed when drying grapes after picking?
Back: Dry and warm conditionsRemoval of rotten grapes (or rot will spread)

Front: Where is post-picking drying practiced as a method of concentrating sugars? What is it called there?
Back: ItalyPassito

Front: Give an example of a Passito wine
Back: Recioto della Valpolicella DOCG

Front: What kind of quality do Passito wines have?
Back: Raisiny

Front: How are frozen grapes achieved for wine?
Back: By leaving healthy grapes hanging on the vines into the winter monthsThe grape-pulp turns to ice when temperatures are freezing

Front: How are frozen grapes vinified?
Back: When pressed, the ice remains in the pressSugar concentration in the resulting juice is increased

Front: List two areas where frozen grapes are used for wine and the respective regional names for the resulting wines
Back: Germany - EisweinCanada - Icewine

Front: Describe the characteristics of icewines
Back: Very pure varietal character

Front: How may Icewine be made other than the traditional method?
Back: By freezing the grapes at the winery

Front: Why does fermentation naturally stop quite early when wines are made using sugar concentration methods?
Back: Because yeast struggle to survive in very sugary environments

Front: Why must aromatic grapes be handled carefully?
Back: To retain the fruit and floral aromas of the freshly picked grapes

Front: What must be monitored throughout the process of making an aromatic white wine?
Back: SO2 levels

Front: In what form will aromatic white grapes be when loaded into the press?
Back: As crushed fruit or whole bunches

Front: When will aromatic grapes be loaded into the press?
Back: Either immediately or after a little skin contact

Front: Describe aromatic white wine juice just prior to fermentation
Back: It must be relatively clean to ensure there is nothing in the juice that could mask the fruit flavours

Front: How will the juice of an aromatic grape be clarified before fermentation?
Back: Gently e.g. settling

Front: What kinds of vessels are normally used for the fermentation of aromatic varieties? Why?
Back: Inert vesselsThere will be minimal extraction of flavour from the vessel
Other fields (not shown on cards):
Name: What kinds of vessels are normally used for the fermentation of aromatic varieties?

Front: What kind of vessel is sometimes used in Alsace for Riesling? Why?
Back: Large old oak vessels (foudres)To allow a small amount of oxidation, for addition of texture complexity without unwanted oak aromas

Front: What are the benefits of a cool fermentation on aromatic grapes?
Back: Slow, steady fermentationFormation of primary fruit aromas and flavours

Front: How will premium quality, sweet wines generally be fermented?
Back: By halting fermentation with cooling or SO2

Front: How is fermentation generally stopped for the sweetest Rieslings made from botrytised grapes?
Back: Fermentation stops naturally

Front: List two reasons why MLF is avoided in Rieslings and Sauvignons
Back: Acidity is desirable in these winesThe buttery aromas can overpower the wines' fruit aromas

Front: Which post-fermentation process may Riesling undergo? Why?
Back: Lees stirring/contactTo add texture and flavours

Front: How long may Riesling be kept in oak for in Alsace and Germany?
Back: Up to a year

Front: Describe the 'second' style of Sauvignon Blanc. How is it created?
Back: Creamy and spicy Barrel fermentedAmbient yeasts (for complexity)Matured on Lees for several months Undergo MLFNew oak for a portion of time

Front: Why are less aromatic grapes generally a good thing for winemakers?
Back: They are able to have a bigger influence on the flavour of the wines

Front: What is the key aim when vinifying non-aromatic grapes?
Back: To enhance the base material provided by the grapes

Front: How may the 'base material' of less aromatic grapes be enhanced when vinifying them?
Back: By doing very little and keeping the grape flavours in relatively pure formBy using a range of techniques to add more complexity and texture

Front: Name a common wine grape which is particularly prone to spring frost. Why is it?
Back: ChardonnayIt buds early

Front: Name a white grape which can ripen easily in a wide variety of climates
Back: Chardonnay

Front: Describe flavours of Chardonnay in different climates
Back: Cool: green fruit and citrusModerate: white peach and melon (fleshy fruits)Warm/hot: banana and pineapple (tropical fruits)

Front: Why is the timing of Chardonnay harvest so important in a hot climate?
Back: It can lose acidity quickly in these climates

Front: What post-fermentation procedures do most Chardonnays go through in Burgundy?
Back: MLFLees ageing

Front: What aromas can form in the best Burgundian Chardonnays?
Back: Nuts and/or mushrooms

Front: What is the emerging trend in vinification of Chardonnay?
Back: Away from heavy oaking

Front: List some regions which have built a reputation for Chardonnay wines
Back: California: Russian River Valley, Los CarnerosAustralia: Adelaide Hills, Geelong, Mornington Peninsula New Zealand: Gisborne, MarlboroughChile: Casablanca Valley

Front: What are the key viticultural characteristics of Pinot Gris?
Back: Early buddingEarly ripeningCan accumulate high sugar levels, but lose much acidity

Front: Describe Alsatian Pinot Gris
Back: Dry/off-dryOily textureRipe tropical fruit flavoursHint of ginger and honeyMedium acidityDeep coloured grapes/golden wines

Front: Name a region other than Alsace which labels its wines as Pinot Gris (as opposed to Grigio)
Back: New Zealand

Front: How does New Zealand Pinot Gris differ from those of Alsace?
Back: More pure fruit flavoursSlightly more residual sugar

Front: Name areas other than Alsace and New Zealand which make Pinot Gris in a rich and usually dry style
Back: TasmaniaAustraliaOregonUSA

Front: Name areas of Italy which make high-quality Pinot Grigio in a dry style
Back: Alto AdigeTrentinoFriuli-Venezia Giulia

Front: What is the difference between Italy's premium Pinot Grigios and the cheaper, high-volume versions made in the plains of Veneto?
Back: More depth of flavour from the premium regions

Front: Other than climate and viticulture, what else can influence the style of Pinot Grigio in Italy?
Back: The choice of clone

Front: Describe the PG clones used in the northerly alpine regions of Italy
Back: Same clones as typically found in Germany and France Small berriesGreater flavour concentration

Front: Describe the clone of Pinot Grigio used in the plains of the Veneto for high-volume, inexpensive wines
Back: Pale skinLarge, fleshy pulpNeutral wines (especially with high yields and early harvesting)

Front: What is the most common first step when vinifying Chardonnay?
Back: Using whole bunches in the press