Factors influencing the production

of white, sweet and rosé wines

Session 3
Riesling, Chenin Blanc,
Sémillon/Semillon, Furmint

Issue 1 © WSET 2019

 Grape formation and
ripening

flowering

fruit set – flowers

become grapes

véraison

ripe grapes

Issue 1 © WSET 2019

 Concentration of grape sugars
extra ripening
Earlier stages
• riper aromas
• higher sugar levels

Later stages
• raisining
• dried-fruit aromas

Issue 1 © WSET 2019

 Concentration of grape sugars
botrytis/noble rot
Necessary
conditions
• ripe grapes
• damp, misty mornings
• warm, dry afternoons

Issue 1 © WSET 2019

 Concentration of grape sugars
frozen grapes
Method
• grapes freeze on vine
(winter)
• picked while frozen
• pressed while frozen
• Icewine/Eiswein

Issue 1 © WSET 2019

 Winemaking
white wine
crushing

pressing alcoholic storage or packaging

fermentation maturation

Issue 1 © WSET 2019

 Winemaking options
adjustments
Sugar

Acid

Issue 1 © WSET 2019

 Winemaking options

Oak vessels
• level of toast
• new vs old
• size of vessel

© WSET 2017
 Winemaking options

Oak alternatives
• oak staves
• oak chips

© WSET 2017
 Winemaking options

Malolactic conversion
• lower acidity
• secondary flavours:
butter
cream

Lees
• more body
• secondary flavours:
bread
pastry

Issue 1 © WSET 2019

 Winemaking
sweet wine
Methods
• concentration of grape
sugars
• stopping the fermentation
• removing the yeast
• killing the yeast
• adding sweetness

Issue 1 © WSET 2019

 Winemaking
rosé wine
crushing

alcoholic draining storage packaging

fermentation

Issue 1 © WSET 2019

 Tasting

APPEARANCE
Intensity pale – medium – deep
Colour white lemon – gold – amber
rosé pink – pink-orange – orange
red purple – ruby – garnet – tawny

NOSE
Intensity light – medium – pronounced
Aroma characteristics e.g. primary, secondary, tertiary

Issue 1 © WSET 2019

 Tasting
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

Issue 1 © WSET 2019

 Riesling, Chenin Blanc,
Sémillon/Semillon and Furmint

GERMANY

FRANCE HUNGARY

SOUTH AUSTRALIA
AFRICA
WORLD WINE
REGIONS

Issue 1 © WSET 2019

 Riesling

• high acidity Cool

• susceptible to Moderate
botrytis/noble rot
• aromatic variety
• fruit characteristics
vary according to
ripeness

• many harvest options • very good or

• dry to sweet outstanding examples
light- to full-bodied can age:
•
honey
• unoaked petrol (gasoline)
Issue 1 © WSET 2019
 Riesling

Just ripe Extra ripe

Issue 1 © WSET 2019

 Riesling

GERMANY Berlin

RHEINGAU
MOSEL
Frankfurt

PFALZ
Stuttgart
ALSACE

FRANCE

ITALY
GERMANY AND
FRANCE

Issue 1 © WSET 2019

 Riesling
GERMANY AND
FRANCE

MOSEL
Frankfurt

RHEINGAU

PFALZ

GERMANY
FRANCE

ALSACE

SWITZERLAND
Issue 1 © WSET 2019
 Labelling in Germany

Protected Designation of Origin (PDO)

Country PDO Labelling Term
Germany Qualitätswein
Prädikatswein

Protected Geographical Indication (PGI)

Country PGI Labelling Term
Germany Landwein

Issue 1 © WSET 2019

 Germany
the six Prädikat categories
• Kabinett
• Spätlese dry to sweet
• Auslese

sweet
• Eiswein (concentrated
by freezing)

sweet
• Beerenauslese (BA) (concentrated by
• Trockenbeerenauslese (TBA) botrytis/noble rot)
Issue 1 © WSET 2019
 Germany
the six Prädikat categories

Kabinett Spätlese Auslese

Issue 1 © WSET 2019

 Germany
the six Prädikat categories

Eiswein Beerenauslese Trockenbeerenauslese

Issue 1 © WSET 2019

 Germany
other labelling terms

Issue 1 © WSET 2019

 Riesling

WESTERN
AUSTRALIA
SOUTH
AUSTRALIA
NEW SOUTH
Perth
WALES
Sydney
Adelaide
VICTORIA
Melbourne

AUSTRALIA TASMANIA

Issue 1 © WSET 2019

 Riesling

CLARE
VALLEY

EDEN
Adelaide
VALLEY

SOUTH
AUSTRALIA
Issue 1 © WSET 2019
 Tasting

APPEARANCE
Intensity pale – medium – deep
Colour white lemon – gold – amber
rosé pink – pink-orange – orange
red purple – ruby – garnet – tawny

NOSE
Intensity light – medium – pronounced
Aroma characteristics e.g. primary, secondary, tertiary

Issue 1 © WSET 2019

 Tasting
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

Issue 1 © WSET 2019

 Chenin Blanc
• versatile: range of Cool
climates
Moderate
• high acidity
• susceptible to
Warm
botrytis/noble rot

• many harvest options • very good or

• dry to sweet outstanding
• oaked or unoaked examples can age:
dried fruit
honey
nuts

Issue 1 © WSET 2019

 Chenin Blanc

Just ripe Extra ripe

Issue 1 © WSET 2019

 Loire Valley
BELGIUM GERMANY
FRANCE

FRANCE
Paris

LOIRE VALLEY

Bordeaux

Marseille

SPAIN
Issue 1 © WSET 2019
 Chenin Blanc

VOUVRAY

THE LOIRE
VALLEY

SOUTH AFRICA

REPUBLIC OF
SOUTH
AFRICA

WESTERN
CAPE

Issue 1 © WSET 2019

 Tasting

APPEARANCE
Intensity pale – medium – deep
Colour white lemon – gold – amber
rosé pink – pink-orange – orange
red purple – ruby – garnet – tawny

NOSE
Intensity light – medium – pronounced
Aroma characteristics e.g. primary, secondary, tertiary

Issue 1 © WSET 2019

 Tasting
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

Issue 1 © WSET 2019

 Sémillon/Semillon

• medium to high Moderate

acidity
Warm
• susceptible to
botrytis/noble rot

• many harvest options • very good or

• dry to sweet outstanding
examples can age
• light- to full-bodied
• unoaked or oaked
• sometimes blended
(Sauvignon Blanc)

Issue 1 © WSET 2019

 Sémillon/Semillon

Youthful Fully developed

Issue 1 © WSET 2019

 Bordeaux
BELGIUM GERMANY

FRANCE
Paris

Bordeaux

BORDEAUX

Marseille

SPAIN
Issue 1 © WSET 2019
 Sémillon

FRANCE

Libourne

Bordeaux

BORDEAUX AOC
SAUTERNES

BORDEAUX
Issue 1 © WSET 2019
 Semillon

WESTERN
AUSTRALIA
SOUTH
AUSTRALIA
NEW SOUTH
Perth
WALES
Sydney
Adelaide

VICTORIA
Melbourne

AUSTRALIA TASMANIA

Issue 1 © WSET 2019

 Semillon
VICTORIA AND
NEW SOUTH
WALES

HUNTER
VALLEY
NEW SOUTH Sydney
WALES

Canberra

VICTORIA

Melbourne

Issue 1 © WSET 2019

 Semillon

BAROSSA
Adelaide VALLEY

SOUTH
AUSTRALIA
Issue 1 © WSET 2019
 Furmint

• high acidity Moderate

• mostly grown in
Tokaj, Hungary
• susceptible to
botrytis/noble rot

• dry to sweet • very good or

• unoaked or oaked outstanding
examples (notably
sweet wine) can age:
dried fruit
caramel
nuts
Issue 1 © WSET 2019
 Furmint
Tokaj, Hungary

Issue 1 © WSET 2019

 Tasting

APPEARANCE
Intensity pale – medium – deep
Colour white lemon – gold – amber
rosé pink – pink-orange – orange
red purple – ruby – garnet – tawny

NOSE
Intensity light – medium – pronounced
Aroma characteristics e.g. primary, secondary, tertiary

Issue 1 © WSET 2019

 Tasting
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

Issue 1 © WSET 2019