Module 1 - Tasting Technique & Food & Wine Pairing & Storage & Service
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Module 3 - Factors influencing the production of white, sweet and rose wines Riesling, Chenin Blanc, Semillon and Furmint
- 1. Issue 1.1 © WSET 2020 Factors influencing the production of white, sweet and rosé wines Riesling, Chenin Blanc, Sémillon/Semillon, Furmint Session 3
- 2. Issue 1.1 © WSET 2020 flowering fruit set – flowers become grapes véraison ripe grapes Grape formation and ripening
- 3. Issue 1.1 © WSET 2020 Concentration of grape sugars extra ripening Earlier stages • riper aromas • higher sugar levels Later stages • raisining • dried-fruit aromas
- 4. Issue 1.1 © WSET 2020 Concentration of grape sugars botrytis/noble rot Necessary conditions • ripe grapes • damp, misty mornings • warm, dry afternoons
- 5. Issue 1.1 © WSET 2020 Method • grapes freeze on vine (winter) • picked while frozen • pressed while frozen • Icewine/Eiswein Concentration of grape sugars frozen grapes
- 6. Issue 1.1 © WSET 2020 Winemaking white wine crushing alcoholic fermentation pressing storage or maturation packaging
- 7. Issue 1.1 © WSET 2020 Winemaking options adjustments Sugar Acid
- 8. Issue 1.1 © WSET 2020 Oak vessels • level of toast • new vs old • size of vessel Winemaking options
- 9. Issue 1.1 © WSET 2020 Oak alternatives • oak staves • oak chips Winemaking options
- 10. Issue 1.1 © WSET 2020 Malolactic conversion • lower acidity • secondary flavours: butter cream Lees • more body • secondary flavours: biscuit bread Winemaking options
- 11. Issue 1.1 © WSET 2020 Winemaking sweet wine Methods • concentration of grape sugars • stopping the fermentation • removing the yeast • killing the yeast • adding sweetness
- 12. Issue 1.1 © WSET 2020 Winemaking rosé wine crushing alcoholic fermentation draining storage packaging
- 13. Issue 1.1 © WSET 2020 APPEARANCE Intensity pale – medium – deep Colour white rosé red lemon – gold – amber pink – pink-orange – orange purple – ruby – garnet – tawny NOSE Intensity light – medium – pronounced Aroma characteristics e.g. primary, secondary, tertiary Tasting
- 14. Issue 1.1 © WSET 2020 PALATE Sweetness dry – off-dry – medium – sweet Acidity low – medium – high Tannin low – medium – high Alcohol low – medium – high Body light – medium – full Flavour intensity light – medium – pronounced Flavour characteristics e.g. primary, secondary, tertiary Finish short – medium – long CONCLUSIONS Quality poor – acceptable – good – very good – outstanding Tasting
- 15. Issue 1.1 © WSET 2020 Riesling, Chenin Blanc, Sémillon/Semillon and Furmint GERMANY HUNGARY FRANCE SOUTH AFRICA AUSTRALIA WORLD WINE REGIONS
- 16. Issue 1.1 © WSET 2020 • high acidity • susceptible to botrytis/noble rot • aromatic variety • fruit characteristics vary according to ripeness Riesling • many harvest options • dry to sweet • light- to full-bodied • unoaked • very good or outstanding examples can age: honey petrol (gasoline) Cool Moderate
- 17. Issue 1.1 © WSET 2020 Just ripe Extra ripe Riesling
- 18. Issue 1.1 © WSET 2020 Stuttgart FRANCE GERMANY GERMANY AND FRANCE ITALY Berlin Frankfurt MOSEL RHEINGAU PFALZ ALSACE Riesling
- 19. Issue 1.1 © WSET 2020 FRANCE GERMANY GERMANY AND FRANCE SWITZERLAND Frankfurt MOSEL RHEINGAU PFALZ ALSACE Riesling
- 20. Issue 1.1 © WSET 2020 Labelling in Germany Protected Designation of Origin (PDO) Protected Geographical Indication (PGI) Country PDO Labelling Term Germany Qualitätswein Prädikatswein Country PGI Labelling Term Germany Landwein
- 21. Issue 1.1 © WSET 2020 • Kabinett • Spätlese • Auslese • Eiswein • Beerenauslese (BA) • Trockenbeerenauslese (TBA) dry to sweet sweet (concentrated by freezing) sweet (concentrated by botrytis/noble rot) Germany the six Prädikat categories
- 22. Issue 1.1 © WSET 2020 Kabinett Spätlese Auslese Germany the six Prädikat categories
- 23. Issue 1.1 © WSET 2020 Beerenauslese Trockenbeerenauslese Eiswein Germany the six Prädikat categories
- 24. Issue 1.1 © WSET 2020 Germany other labelling terms
- 25. Issue 1.1 © WSET 2020 Riesling Perth AUSTRALIA Sydney Adelaide WESTERN AUSTRALIA SOUTH AUSTRALIA VICTORIA NEW SOUTH WALES TASMANIA Melbourne
- 26. Issue 1.1 © WSET 2020 Riesling Adelaide CLARE VALLEY EDEN VALLEY SOUTH AUSTRALIA
- 27. Issue 1.1 © WSET 2020 APPEARANCE Intensity pale – medium – deep Colour white rosé red lemon – gold – amber pink – pink-orange – orange purple – ruby – garnet – tawny NOSE Intensity light – medium – pronounced Aroma characteristics e.g. primary, secondary, tertiary Tasting
- 28. Issue 1.1 © WSET 2020 PALATE Sweetness dry – off-dry – medium – sweet Acidity low – medium – high Tannin low – medium – high Alcohol low – medium – high Body light – medium – full Flavour intensity light – medium – pronounced Flavour characteristics e.g. primary, secondary, tertiary Finish short – medium – long CONCLUSIONS Quality poor – acceptable – good – very good – outstanding Tasting
- 29. Issue 1.1 © WSET 2020 • versatile: range of climates • high acidity • susceptible to botrytis/noble rot • many harvest options • dry to sweet • oaked or unoaked • very good or outstanding examples can age: dried fruit honey nuts Cool Moderate Warm Chenin Blanc
- 30. Issue 1.1 © WSET 2020 Chenin Blanc Just ripe Extra ripe
- 31. Issue 1.1 © WSET 2020 Loire Valley FRANCE BELGIUM GERMANY SPAIN Marseille LOIRE VALLEY Paris Bordeaux FRANCE
- 32. Issue 1.1 © WSET 2020 VOUVRAY WESTERN CAPE THE LOIRE VALLEY SOUTH AFRICA REPUBLIC OF SOUTH AFRICA Chenin Blanc
- 33. Issue 1.1 © WSET 2020 APPEARANCE Intensity pale – medium – deep Colour white rosé red lemon – gold – amber pink – pink-orange – orange purple – ruby – garnet – tawny NOSE Intensity light – medium – pronounced Aroma characteristics e.g. primary, secondary, tertiary Tasting
- 34. Issue 1.1 © WSET 2020 PALATE Sweetness dry – off-dry – medium – sweet Acidity low – medium – high Tannin low – medium – high Alcohol low – medium – high Body light – medium – full Flavour intensity light – medium – pronounced Flavour characteristics e.g. primary, secondary, tertiary Finish short – medium – long CONCLUSIONS Quality poor – acceptable – good – very good – outstanding Tasting
- 35. Issue 1.1 © WSET 2020 • medium to high acidity • susceptible to botrytis/noble rot • many harvest options • dry to sweet • light- to full-bodied • unoaked or oaked • sometimes blended (Sauvignon Blanc) • very good or outstanding examples can age Moderate Warm Sémillon/Semillon
- 36. Issue 1.1 © WSET 2020 Youthful Fully developed Sémillon/Semillon
- 37. Issue 1.1 © WSET 2020 Bordeaux FRANCE BELGIUM GERMANY SPAIN Marseille BORDEAUX Paris Bordeaux
- 38. Issue 1.1 © WSET 2020 Sémillon Bordeaux FRANCE BORDEAUX AOC Libourne SAUTERNES BORDEAUX
- 39. Issue 1.1 © WSET 2020 Perth Sydney Adelaide WESTERN AUSTRALIA SOUTH AUSTRALIA VICTORIA NEW SOUTH WALES TASMANIA Melbourne Semillon AUSTRALIA
- 40. Issue 1.1 © WSET 2020 Sydney VICTORIA NEW SOUTH WALES VICTORIA AND NEW SOUTH WALES Canberra Melbourne HUNTER VALLEY Semillon
- 41. Issue 1.1 © WSET 2020 Adelaide BAROSSA VALLEY SOUTH AUSTRALIA Semillon
- 42. Issue 1.1 © WSET 2020 • high acidity • mostly grown in Tokaj, Hungary • susceptible to botrytis/noble rot Furmint • dry to sweet • unoaked or oaked • very good or outstanding examples (notably sweet wine) can age: dried fruit caramel nuts Moderate
- 43. Issue 1.1 © WSET 2020 Furmint Tokaj, Hungary
- 44. Issue 1.1 © WSET 2020 APPEARANCE Intensity pale – medium – deep Colour white rosé red lemon – gold – amber pink – pink-orange – orange purple – ruby – garnet – tawny NOSE Intensity light – medium – pronounced Aroma characteristics e.g. primary, secondary, tertiary Tasting
- 45. Issue 1.1 © WSET 2020 PALATE Sweetness dry – off-dry – medium – sweet Acidity low – medium – high Tannin low – medium – high Alcohol low – medium – high Body light – medium – full Flavour intensity light – medium – pronounced Flavour characteristics e.g. primary, secondary, tertiary Finish short – medium – long CONCLUSIONS Quality poor – acceptable – good – very good – outstanding Tasting
