Title: WSET Level 3 / WSET Level 3 C07 - Common Elements In Winemaking And Maturation

Front: Question
Back: Answer
Other fields (not shown on cards):
Name: Name

Front: What is the next stage in winemaking after harvest?
Back: The grapes are processed and prepared for alcoholic fermentation

Front: On a basic level, what is alcoholic fermentation?
Back: Yeast converts sugars in the grape to alcohol

Front: What is the next basic stage of winemaking after alcoholic fermentation?
Back: The wine needs to be stored prior to packaging and sale

Front: Broadly speaking, what are natural wines?
Back: Wines made with minimal intervention

Front: Describe the seeds and stems of the grape
Back: Both contain tanninsSeeds contain high levels of bitter oils

Front: How are stems made available to the winemaker
Back: By hand harvesting

Front: Why is the grape skin important to the winemaker?
Back: The skin and the area immediately underneath, contain high levels of flavour compounds (containing the grape's signature character)It contains tanninsIt contains colour compounds

Front: A large number of chemical compounds are classed as...
Back: Tannin

Front: Describe tannins at Véraison How does this change?
Back: They taste very bitter and astringentAs grapes ripen, bitterness and astringency fall
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Name: Describe tannins at Véraison

Front: What is the Bloom of a grape?
Back: The waxy surface that covers the skin of a grapeIt contains yeast that can be used for fermentation

Front: List the three major constituents of a grape's pulp
Back: WaterSugarAcid

Front: What is the largest constituent of a grape's pulp?
Back: Water

Front: What is the second largest constituent of a grape's pulp?
Back: Sugar

Front: In order, what are the most abundant acids in a grape's pulp?
Back: Tartaric acidMalic acid
Other fields (not shown on cards):
Name: What is the most abundant acid in a grape's pulp?

Front: What can oxygen react with during winemaking and maturation?
Back: Grape juiceMany of the component parts of a wine

Front: What is oxidation?
Back: Oxygen reacting with any component part of a wine

Front: What is the biggest threat to a winemaker wanting their wine to be dominated by primary fruit characteristics?
Back: Oxidation
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Name: What is the biggest threat to a winemaker wanting their wine to be dominated by primary fruit characteristics

Front: How is the risk of oxidation broadly avoided by a winemaker?
Back: Use of antioxidants such as Sulfur DioxideKeeping oxygen contact to a minimum

Front: Why might grapes be picked at night?
Back: It is cooler and the effect of oxygen is reduced because chemical reactions occur more slowly at lower temperatures

Front: How are grapes kept away from oxygen once they reach the winery? What is this process called?
Back: By filling airtight winery equipment with carbon dioxide or nitrogen before they are used for grape processing or winemakingProtective/anaerobic winemaking
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Name: How are grapes kept away from oxygen once they reach the winery?

Front: What is the argument against anaerobic winemaking?
Back: Some argue that the resultant wines may be bland or uninteresting and that a higher level of oxygen contact helps to develop complexity and character

Front: ...rarely if ever benefit from oxygen contact during maturation
Back: Wines that have been protected from oxygen during winemaking

Front: How are anaerobically made wines stored?
Back: In inert airtight vessels which are kept completely fullThe vats are made from stainless steel or cement lined with epoxy-resin

Front: How are aerobically made wines usually stored?
Back: In wooden vessels that are normally made of oak

Front: Oak is...but it is not...
Back: WatertightAirtight

Front: How does the mild oxygen permeability of oak help a wine?
Back: It can help to soften tannins in red winesGives more flavour complexity

Front: What happens to flavours in wine during deliberate oxidation/maturation?
Back: Primary fruit flavours gradually fadeTertiary characters start to develop, such as leather and earth

Front: Other than flavour, how may a wine change as a result of oxidation?
Back: Red wines become paler and gain a hint of brownWhite wines become deeper in colour and gain a hint of orange

Front: What two main factors influence the amount of deliberate oxidation a wine receives?
Back: Size of vesselLength of time stored in it

Front: How does barrel size affect the amount of oxidation a wine receives? Why?
Back: Smaller barrels have a greater oxidative effectThey present a proportionately larger surface area of wood to the wine
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Name: How does barrel size affect the amount of oxidation a wine r

Front: How large is a barrique?
Back: 225L

Front: Wines are rarely kept in barriques for longer than...
Back: Two years

Front: How may the effect of barrel oxidation be further enhanced?
Back: If the container is not completely full

Front: Name three wines which are matured in barrels which are not completely full
Back: Oloroso SherryRutherglen MuscatTawny Port

Front: What characters do wines which are deliberately aged take on?
Back: Caramel, toffee and nuts

Front: What may happen to a wine if it's exposed to too much oxygen?
Back: It can lose much of its fruit flavour and smell stale

Front: What can happen to over-oxidised wine in extreme cases?
Back: Bacteria can use the oxygen to turn the wine to vinegar

Front: What are the main uses of Sulfur Dioxide in a winery?
Back: Antioxidant effectsAntiseptic effects

Front: Which element in winemaking can be toxic? How is this prevented?
Back: Sulfur DioxideIt is regulated by law

Front: Which major element in winemaking can cause allergic reactions, even at low levels?
Back: Sulfur Dioxide

Front: Why might a quality-conscious winemaker want to keep SO2 levels as low as possible?
Back: It can make wines seem harsh and lacking in fruit
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Name: Why might a quality-conscious winemaker want to keep SO2 lev

Front: When used as an antioxidant, why must SO2 levels be constantly monitored?
Back: By protecting wine from oxidation, SO2 becomes 'bound' and can have no further protective use

Front: Why is SO2 effective as an antioxidant?
Back: It is toxic to the many strains of yeast and bacteria that can cause unwanted flavours in wine

Front: Is SO2 toxic to the principal fermentative yeast involved in winemaking?
Back: No, this strain is resistant to certain levels of SO2

Front: The majority of wooden vessels used in winemaking are made of...
Back: Oak

Front: Other than oxygen, what can oak ageing give to a wine?
Back: TanninsFlavours

Front: What does oak-tannin give to a wine?
Back: Structure/textural complexity

Front: What kind of flavours can oak give to a wine?
Back: ToastVanillaSmokeCloves

Front: What is a particular challenge when using oak for maturation? Why?
Back: HygieneIt is particularly difficult to keep wooden vessels free of yeasts, bacteria and moulds
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Name: What is a particular challenge when using oak for maturation?

Front: Why may a winemaker use different types of vessel during maturation?
Back: As oak vessels differ widely in their characteristicsTo enhance complexity in their wines
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Name: Why may a winemaker use different types of vessel during mat

Front: What are the four major factors to consider when choosing oak for maturation?
Back: Species and origin of oakSizeProduction of oak barrelsAge

Front: Describe why species of oak is an important factor in flavour characteristics
Back: Flavour can change, even within a species of oak

Front: ...oak has broadly similar characteristics no matter which country it's from
Back: European

Front: Where is some of the finest oak considered to be from?
Back: Some forests in France

Front: What is a 228L barrel known as?
Back: Pièce

Front: How large can wine maturation vessels get?
Back: More than 2000L

Front: What is one of the most important procedures when it comes to how a barrel affects the flavour of a wine?
Back: Toasting

Front: How are the barrel's staves prepared so they can be bent into shape?
Back: They are heated

Front: What secondary effects does the heating of a barrel's staves have?
Back: It transforms the tannins and the flavour compounds in oak

Front: What flavours are newly produced by a barrel once it is toasted?
Back: Sweet spice Toast

Front: What does 'level of toasting' refer to in the making of a barrel?
Back: The temperature and length of heat exposure

Front: What affects the flavours a barrel can give to a wine?
Back: The level of toasting

Front: What happens each time a barrel is used?
Back: The effect of toasting diminishes

Front: Why might a winemaker not use new oak?
Back: In order to make a wine with subtler oak flavours

Front: How else may oak flavours and tannins be added to a wine, other than using barrels? What is the advantage of doing this?
Back: By using oak staves or oak chipsIt's cheaper
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Name: How else may oak flavours and tannins be added to a wine, other than using barrels?

Front: How may the oxidative effects of barrel ageing be replicated?
Back: By adding small, controlled quantities of oxygen to the wine vessel

Front: What is an inert wine vessel?
Back: It does not add flavour to the wine or allow oxidation

Front: What are the majority of inert winery vessels made from?
Back: Stainless steel or concrete

Front: What can inert winery vessels be used for?
Back: FermentationTemporary storage of wine after it is finished

Front: What are most modern winery vessels made from?
Back: Stainless steel

Front: List the advantages of stainless steel as a winery vessel
Back: Easy to keep cleanCan be made into any shape and sizeCan incorporate temperature control mechanisms

Front: What are the two main types of temperature control mechanisms?
Back: Sleeves on the outside of the vesselsInternal coils through which cold or hot liquid can be circulated

Front: What are concrete vessels usually lined with? What does this do?
Back: Epoxy resinIt's inert and provides a waterproof barrier

Front: What was commonly used before stainless steel vessels?
Back: Concrete vessels

Front: What are the disadvantages of concrete vessels over stainless steel?
Back: They can be less easy to clean and maintain

Front: Why might some winemakers prefer concrete vessels?
Back: The thick concrete shells help to regulate temperature during fermentation and maturation without the need for expensive equipment

Front: Name a wine vessel which is not steel or concrete...
Back: Glass bottles

Front: When do grapes usually use their first dose of SO2?
Back: When they arrive at the winery

Front: Besides receiving SO2, what else may happen to wine grapes during reception?
Back: They may be individually checked and sorted for unripe and rotten grapes

Front: What is the next possible stage after grape reception?
Back: Destemming and crushing

Front: What does crushing do?
Back: It breaks the skin of the grapes and liberates a quantity of juice

Front: What is the liquid product of crushing called?
Back: Free run juice

Front: What is the danger when crushing grapes?
Back: If the seeds are crushed, they will release bitter oils and tannin

Front: What does pressing do?
Back: It separates the liquid and solid constituents of the grape

Front: Why are modern pressing techniques designed to be gentle?
Back: As with crushing, to avoid crushing the seeds

Front: What is the traditional design of grape presses?
Back: They were all vertical

Front: How does a vertical press work? What is a traditional vertical press called?
Back: The pressure on the grapes comes from above, using a screw or leverA basket press
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Name: How does a vertical press work?

Front: Name a wine producing region which is still particularly known for its vertical presses
Back: Champagne

Front: Describe a pneumatic press
Back: An inflatable rubber tube within a perforated, horizontal stainless steel cylinder

Front: What does a pneumatic press allow that a vertical press does not?
Back: It's possible to apply pressure over a larger area in a controllable way

Front: Why are some presses built within a closed tank?
Back: So that the amount of oxygen in contact with the juice is kept to a minimum

Front: What is it important to be aware of regarding the juice which is pressed?
Back: Liquid released at the start of pressing is very different to liquid released at the end

Front: What are fractions?
Back: Different pressings of grape juice/wine

Front: What may be done with different 'fractions'?
Back: They may treated individually and blended in different proportions to create a certain style

Front: When may adjustments take place?
Back: Before, during or after fermentation

Front: How is grape juice commonly referred to?
Back: Must

Front: What is the term for the level of sugar in grape juice?
Back: Must weight

Front: How may sugar be increased in a wine? What is it called?
Back: By adding Rectified Concentrated Grape MustEnrichment

Front: What is Rectified Concentrated Grape Must?
Back: A colourless, odourless, syrupy liquid

Front: At what stage may a must be enriched?
Back: Before or during fermentation

Front: Which wine adjustment is banned in many parts of the world?
Back: Enrichment

Front: What may happen to a wine if the process of enrichment is abused?
Back: It may become hard and thinBecause there are insufficient flavours to balance the artificially elevated alcohol

Front: What is chaptalisation?
Back: Where sugar from sources other than grapes is added as a form of enrichment

Front: Other than enrichment, how else may alcohol levels be raised in a must/wine?
Back: By removing water from the must

Front: What are the disadvantages of removing water to concentrate sugar/alcohol?
Back: As well as sugar, it concentrates tannins, acids, flavour compounds and faultsIt reduces volume too

Front: Name an adjustment which is very difficult
Back: Removing sugar

Front: Can alcohol be removed from wine?
Back: Yes, after fermentation is complete

Front: How is acid usually increased in a wine?
Back: By the addition of tartaric acid in powder form

Front: Where is acidification permitted?
Back: In Europe, only in warmer countriesIn many hot countries around the world

Front: How may a wine be de-acidified?
Back: By the addition of an alkali

Front: What are the inputs and outputs of fermentation?
Back: Sugar and yeastAlcohol and CO2

Front: What are the 'other' by-products of fermentation?
Back: Heat and flavour compounds

Front: Which yeast species is responsible for the majority of wine fermentations? Why is this used?
Back: Saccharomyces cerevisiaeDue to its tolerance of relatively high alcohol levels and SO2
Other fields (not shown on cards):
Name: Which yeast species is responsible for the majority of wine fermentations?

Front: What is the minimum temperature at which fermentation can begin?
Back: 5C

Front: At what point does fermentation naturally stop?
Back: When all the sugar has been consumed

Front: What may stop fermentation before all sugar has been consumed?
Back: Yeast run out of nutrientsTemperature reaches over 35CCombination of high sugar and alcohol

Front: What may happen to fermentation if sugar levels are very high?
Back: Fermentation may not even start

Front: Broadly speaking, how may a winemaker deliberately halt fermentation?
Back: By killing yeastBy removing yeast

Front: How may yeast be killed?
Back: Adding SO2Adding grape spirit

Front: Describe how a winemaker may remove yeast?
Back: By temporarily halting fermentation, by chilling the must to below 5CBy filtering the yeast out

Front: What are the two important ways in which a winemaker may control fermentation?
Back: Choice of yeastTemperature management

Front: What are the two yeast choices a winemaker has?
Back: Whether to use the ambient yeast strains on the grape bloom, or adding cultured strains to the must

Front: What is the advantage of using ambient yeast strains?
Back: It can produce complex flavours in the final wine

Front: What is the disadvantage of using ambient yeast strains?
Back: The winemaker cannot control exactly which yeast strains are presentThere may be some variation between batches of grapes

Front: What are commercially available yeasts?
Back: Strains of S. Cerevisiae that have been specifically selected because they consistently perform and produce attractive flavours

Front: What is a potential argument against using cultured yeasts?
Back: That it can limit the potential complexity of the wine

Front: Why is temperature management important in the winery?
Back: Because if fermenting wine becomes too hot, yeast are killedBy controlling temperature, the winemaker can influence the wine's flavours

Front: What is achieved by fermenting at lower temperatures?
Back: It avoids the loss of most volatile aromas (which often have a floral character)It can encourage the development of fruity aromas in white wines

Front: What is achieved by fermenting at higher temperatures?
Back: This is necessary for the extraction of colour and tannins from black grape skins

Front: Why is temperature control during fermentation easier now than it was?
Back: Many vats have their own heating/refrigeration systems

Front: Other than automatically, how may excess heat be releases during fermentation?
Back: By pumping over

Front: Name a winemaking technique which has been pivotal in quality and consistency of modern winemaking
Back: Precise temperature control

Front: When does malolactic fermentation usually take place?
Back: Once alcoholic fermentation has finished

Front: What carries out MLF?
Back: Lactic acid bacteria

Front: What happens during MLF?
Back: Lactic acid bacteria convert tart malic grape acid into softer lactic acid

Front: What does MLF broadly do?
Back: Softens and reduces acidityCreates buttery flavoursProduces CO2

Front: How may MLF be encouraged??
Back: By raising the temperature of the wine and not adding SO2

Front: How may MLF be avoided?
Back: Through storage at cool temperaturesUse of SO2By filtering out the bacteria

Front: Why may wine appear cloudy after fermentation? What becomes of this effect?
Back: Due to the presence of dead yeast cells and grape fragmentsThe offending particles are usually heavy enough to fall to the bottom of the vessel within a few hours
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Name: Why may wine appear cloudy after fermentation?

Front: What is the sediment that falls to the bottom of the vessel after fermentation?
Back: Gross lees

Front: What is the result of gross lees are not removed?
Back: Unpleasant aromas can develop in the wine

Front: What are fine lees?
Back: Smaller particles in the wine after fermentation (which settle more slowly)

Front: How are fine lees removed?
Back: They are removed gradually during the wine maturation process

Front: Why may a winemaker not want to remove the fine lees during pre-bottle maturation?
Back: To add extra flavours and a richer texture to the wine

Front: Why may a wine be bottled after only a few months?
Back: The winemaker may want to preserve as many primary fruit aromas as possible

Front: Give an example of a premium wine which is only matured for a short time, in inert vessels before bottling
Back: Premium Australian Riesling

Front: What is the most important factor in determining how well a wine will survive medium to long-term ageing?
Back: It needs to have flavours that will develop in an interesting way

Front: What changes can occur during pre-bottling maturation?
Back: The vessel can affect the wine's flavours by adding oak flavours or allowing the wine to oxidiseOver time, wine components can react with each other, altering flavour or balance (and sometimes creating sediment in the vessel, which is periodically removed)

Front: When does blending take place?
Back: It can take place at any stage during winemaking

Front: When does blending usually take place?
Back: After fermentation or during maturation

Front: What is blending used to achieve?
Back: Improve balanceAttain consistencyAchieve a certain style

Front: What may impede blending?
Back: Local laws

Front: Give an example of when blending may be used to improve balance
Back: When making red wine, free run wine may be blended with press wine to increase tannins in the final product

Front: Give an example of when blending may be used to achieve consistency
Back: Wines matured in small barrels can develop in subtly different ways and may be blended together in a large vat to smooth out inconsistenciesVariations may arise due to differences in fruit (harvested at different times)Inconsistencies may arise during winemaking

Front: How may a winemaker go about achieving their 'house style'
Back: By creating as many blending options as possible during the winemaking process

Front: List some variations of blends that a winemaker may create
Back: Separating press fractionsFermenting/maturing in different vessels Allowing only a proportion to go through MLFUsing different grape varietiesDifferent vineyard plotsDifferent vintages

Front: What are the three main techniques a winemaker may use to clarify a wine?
Back: SedimentationFiningFiltration

Front: Why may a wine not go through all clarification treatments?
Back: Because some winemakers believe that some of the treatments may harm the character of the wine

Front: What is racking?
Back: Once the gross lees have settled in a deposit, the wine is gently pumped into another vessel, leaving the sediment behind

Front: How are fine lees dealt with after racking?
Back: Racking may be repeated several times during maturation

Front: For some wines,...is the only clarification that will take place
Back: Sedimentation and Racking

Front: What is the major disadvantage of natural sedimentation as a means of clarification?
Back: It is very slow

Front: How may sedimentation be accelerated? What is the disadvantage of this?
Back: By putting wine in a centrifugeThe equipment is very expensive

Front: What is fining?
Back: It speeds up the process of deposits clumping together in a wine so that they can be removed

Front: How is fining performed?
Back: By adding a fining agent to the wine and removing the clumps that appear

Front: Why may a winemaker not add a fining agent to a wine
Back: Some winemakers believe it can adversely affect flavour and texture

Front: What is filtration?
Back: A process that physically removes particles from a wine as it is passed through a filter

Front: When may filtration be performed?
Back: After fermentation, during maturation and before bottling

Front: What are the two methods of filtration?
Back: Depth filtrationSurface filtration

Front: Describe the filters in depth filtration
Back: They are made from a thick layer of material

Front: Describe depth filtration
Back: As wine passes through the filter, the solid parts become trapped inside it

Front: What can depth filtration achieve?
Back: It can handle very cloudy wines and remove gross lees

Front: Describe filters in surface filtration
Back: They resemble very fine sieves

Front: How does surface filtration work?
Back: Solid particles are trapped on the surface of the filter as wine passes through

Front: What are the disadvantages of surface filtration?
Back: Filters are very expensiveFilters clog very easily

Front: How is the expense of surface filtration minimised?
Back: By only using it after depth filtration

Front: What is sterile filtration?
Back: Where the pores in a surface filter are small enough to remove yeast cells and bacteria

Front: When may sterile filtration be performed?
Back: Just before bottling

Front: Why are some bottles unfiltered?
Back: Some winemakers believe that filtration can negatively affect a wine's character, especially its texture

Front: When is a wine considered stable? Why does this vary?
Back: If over a specific time, it changes in a slow, predictable mannerThe rate and amount of change deemed acceptable will vary from wine to wine

Front: Name a stabilisation process and explain why it is considered to 'stabilise'
Back: FiningIt aims to produce a predictable outcome after bottling
Other fields (not shown on cards):
Name: Name a stabilisation process and explain why it is considere

Front: Other than fining, name three other important areas that require stabilisation
Back: Tartrate stabilityMicrobiological stabilityOxygen stability

Front: Why can tartaric acid crystals form in wine? What are they called?
Back: Tartaric acid is less soluble in wine than in grape juiceTartrates
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Name: Why can tartaric acid crystals form in wine?

Front: What do Tartrates look like?
Back: Clear crystals in white winePurple crystals in red wine (stained by colour compounds)

Front: What is the big disadvantage of Tartrates?
Back: They spoil the appearance of the wine

Front: How is the formation of Tartrates accelerated?
Back: In cool temperatures

Front: How may a winemaker force tartrate formation?
Back: By chilling the wine to below 0C

Front: How are tartrate crystals removed?
Back: Filtration

Front: Why are yeast and bacteria undesirable in wines?
Back: They can spoil a wine and make it undrinkable

Front: Why is it important to keep equipment sterile from a microbiological perspective?
Back: Undesirable microorganisms can thrive in grape and wine residues

Front: Which wines may not be at risk from microorganisms?
Back: Fortified winesTheir alcohol levels are toxic for all microorganisms

Front: Name a non-fortified wine which is highly resistant to microbiological spoilage
Back: A dry, high-acid wine that has undergone MLF

Front: Which wines are most prone to microbiological spoilage?
Back: Low acid, low alcohol wines, which have not undergone MLF and have a little residual sugar

Front: How are more susceptible wines treated to prevent spoilage?
Back: With SO2Sterile filtration

Front: How may oxidation risk be reduced in a wine?
Back: Minimising oxygen contactKeeping SO2 topped up

Front: Name an extra measure a winemaker may take during packaging to minimise oxidation risk
Back: The bottle may be flushed with CO2 or nitrogen before filling to eliminate oxygen

Front: What are the advantages of glass bottles?
Back: PortableCheapQuite strongOxygen impermeableDo not impart flavours to wine

Front: What are the main disadvantages of glass bottles? Explain this
Back: They are heavy and rigidWeight adds to transport costsRigidity means it cannot be packed to make best use of the available space

Front: How are the disadvantages of glass bottles being counteracted?
Back: Some producers are using lighter bottlesSome bottle in or closer to the destination country

Front: Apart from logistics, why is bottle rigidity a disadvantage?
Back: It means that when half-full, the bottle will contain a space for air

Front: What is the main disadvantage of plastic bottles for wine?
Back: They are slightly oxygen permeable and wines may lose their freshness within a matter of months

Front: What is the advantage of bag-in-box wines?What is the disadvantage?
Back: The bag collapses as wine is drunk, preventing air from enteringThe plastic bag is still oxygen permeable
Other fields (not shown on cards):
Name: What is the advantage of bag-in-box wines?

Front: Within what time period must a bag-in-box wine be consumed?
Back: 18 months

Front: What factors may dictate the type of closure which is used for a bottle?
Back: Ease of useWhich closures a bottling line is designed to useFor bottles intended for maturation, it must allow the wine to mature positively

Front: What does a slow release of oxygen allow in some wines?
Back: The development of tertiary flavours

Front: What does an airtight closure allow?
Back: Retention of fresh fruit flavours

Front: Why may a winemaker not be able to choose their bottle closure?
Back: It may be overridden by the preference of the consumer market

Front: What is the most widely used bottle closure?
Back: Cork

Front: What is the major benefit of cork as a wine closure?
Back: It allows very small amounts of oxygen to enter the wine, thus allowing the development of sometimes desired tertiary flavours

Front: What are the two problems with cork-closed wines?
Back: The risk of cork-taintRisk of oxidation

Front: What causes cork taint?
Back: Trichloroanisole (TCA)

Front: What effect does TCA have on a wine?
Back: Gives wine a mouldy, cardboard-like aroma

Front: How are winemakers battling the risk of TCA?
Back: By investing large sums in treatments designed to prevent its formation

Front: Hat are synthetic corks made from?
Back: A form of plastic

Front: What is the disadvantage of synthetic corks as closures?
Back: They are generally designed for wines intended for early consumption

Front: Who has championed the use of screw caps?
Back: Producers from Australia and New Zealand

Front: What are the advantages of screw caps as closures?
Back: They do not taint wineThey provide an impermeable seal from air

Front: What have trials shown about screw caps?
Back: They preserve fruit flavour in wine longer than cork

Front: How has the disadvantage of screw caps as a closure been countered by some producers?
Back: Some screw caps have been designed to have some oxygen permeability

Front: Within what time are the majority of wines best consumed?
Back: One year

Front: What happens to wines not intended for ageing when kept in bottle for more than a year?
Back: They lose their primary fruit flavours

Front: Give examples of wine styles which can mature in bottle for several years and are no at their best immediately after bottling
Back: Vintage PortThe finest German RieslingsBordeaux Crus Classés