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WSET D4 Sparkling Wines > 1 Standard Options in Sparkling Winemaking > Flashcards

1 Standard Options in Sparkling Winemaking Flashcards

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1
Q

What are the two main methods employed in sparkling winemaking?

A

traditional method and tank method

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2
Q

What climate is ideal for sparkling wines?

A

Cool climates where grapes struggle to ripen

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3
Q

In cool climates where grapes struggle to ripen what wine is usually made?

A

Sparkling

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4
Q

What is the typical flavour of grapes for sparkling wine?

A

Just ripe

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5
Q

What is the main growing goal for high quality sparkling wines?

A

Retain acidity and accumulating sugar slowly

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6
Q

What is the abv in the base wine for the production of sparkling wine?

A

9-11%

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7
Q

Why is the base wine for production of sparkling wine has low alcohol percentage?

A

Because the second fermentation adds 1-2% more abv

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8
Q

Name three countries, regions with greater latitude for the growing grapes for sparkling wine

A

England
Champagne
Tasmania

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9
Q

Name a region with high altitude for production of sparkling wines

A

Trentodoc, Trentino Italy

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10
Q

Name a region that have local cooling influences that makes it suitable for sparkling wine production

A

Sonama - being near the coast

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11
Q

What is the fruit condition in warmer areas that produce sparkling wines?

A

grapes tend to have riper fruit flavours and lower acidity compared to the cooler sites

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12
Q

What is the desirable fruit condition for short-aged wines?

A

riper fruit flavours and lower acidity

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13
Q

What are the methods of production for short-aged wines?

A

tank method
with short time on the lees in transfer or traditional method

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14
Q

What is the dominant flavour in short-aged wines?

A

fruit

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15
Q

What kind of fruit flavours are desirable in the making of elegant, balanced, long-lees-aged sparkling wines?

A

Less intense fruit flavours

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16
Q

Less expensive sparkling wines may be grown in areas where —

A

land is cheaper and easier to cultivate, flat fertile plains

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17
Q

In some cases, grapes for sparkling wines are
grown in places that are simply less suitable or unsuitable for still wines. True or False

A

True - Here grapes would not
achieve the concentration and/or ripeness needed for good-quality still wines

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18
Q

What are the most commonly used grape varieties for making premium and super- premium sparkling wines?

A

Chardonnay and Pinot Noir

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19
Q

What is the best grape for the production of autolytic styles of sparkling wines?

A

Chardonnay

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20
Q

What are the main aromas and flavours of chardonnay?

A

subtle apple and citrus aromas (these aromas compliment rather than compete with yeast autolytic styles)

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21
Q

What are the main flavour and aromas of yeast autolytic styles of sparkling wines?

A

biscuit or pastry

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22
Q

What are the characteristics that make chardonnay an ideal grape variety for sparkling wine making?

A

early ripening of flavours in cool conditions
it retains the high levels of acidity
it has low levels of alcohol needed
it’s also easy to avoid under-ripe flavours in chardonnay

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23
Q

Chardonnay is vulnerable to —

A

spring frost

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24
Q

Why is chardonnay vulnerable to spring frost?

A

Because it is early budding

25
Q

What are the diseases that affect chardonnay?

A

coulure and millerandage

26
Q

Chardonnay is susceptible to what diseases in wet periods before harvest?

A

powdery mildew
grapevine yellows
botrytis bunch rot

27
Q

between Chardonnay and Pinot Noir, which one has more disease resistance?

A

Chardonnay

28
Q

Why chardonnay is an attractive option for growers?

A

Yields can be high in the best years without loss of quality

29
Q

Why Pinot Noir is suited to cool climate?

A

This variety is also an early budding and early ripening variety

30
Q

Name two varieties that are prone to spring frost?

A

Chardonnay and Pinot Noir

31
Q

What disease is Pinot Noir susceptible to?

A

coulure

32
Q

How do the yields of Pinot Noir compare to those of Chardonnay, and how does the quality of Pinot Noir change if the yield level becomes too high?

A

The yields are more moderate than Chardonnay and the quality drops if the yield level is too high.

33
Q

Why is Pinot Noir more disease prone than chardonnay?

A

Because it is thin skinned

34
Q

Pinot Noir is susceptible to:

A

downy mildew especially,
powdery mildew,
botrytis bunch rot,
fan leaf,
and leaf roll

35
Q

What does Pinot Noir do in a blend?

A

lends body

36
Q

What are the grape varieties in Cava?

A

Macabeo, Xarel-lo and Parellada

37
Q

What is the grape variety in Prosecco?

A

Glera

38
Q

Factors within the grape variety that can influence the style of the wine are:

A

1- intensity of aromas (aromatic or neutral grape variety)
2- ability to retain acidity while ripening
3- how the base wine responds to autolysis where applicable, for example, Chardonnay
becomes creamy, whereas Xarel-lo becomes toasty and smoky.

39
Q

Grapes for sparkling wines are often grown at —– yields than for still wines.

A

higher

40
Q

High acid levels, low potential alcohol levels and delicate flavours are desirable in ——

A

most sparkling wines

41
Q

How do sparkling winemakers achieve high acid levels, low potential alcohol levels and delicate flavours?

A

by high yields

42
Q

In cool, relatively rainy climates, such as Champagne, what can provide some assurance that even if some damaged fruit has to be removed, a reasonable sized crop can still be harvested.

A

high yields

43
Q

The perception of any off flavours from diseased fruit can be enhanced by the effects of ——- in the wine.

A

effervescence

44
Q

A priority in all sparkling wine producing areas will be to obtain ——-.

A

clean, healthy fruit

45
Q

The enzyme laccase released by botrytis-infected grapes can cause serious —— in sparkling wines.

A

oxidation

46
Q

What are the reasons behind early picking of the grapes for sparkling wines?

A

The grapes are less likely still to be on the vine as rainy autumn weather starts, reducing risk of fungal disease.

47
Q

Although low potential alcohol and high acidity is desirable, unripe flavours are not, because

A

are thought to become more prominent as the wine matures.

48
Q

Hand harvesting and machine harvesting are both used for sparkling wine production, depending on location and local wine laws. True or False?

A

True

49
Q

Hand harvesting permits

A

1- sorting at picking and
2- post-harvest selection to exclude disease-infected grapes

50
Q

phenolics include extraction of

A

colour and tannin

51
Q

What are the downsides of hand harvesting?

A

slow, labour-intensive and can be expensive

52
Q

What is the downside of machine harvesting?

A

rupture the skin of the grapes, resulting in phenolic extraction and oxidation

53
Q

What are the benefits of machine harvesting?

A

is faster, so for large estates the grapes are more likely to all be picked at the desired point of ripeness, and it is cheaper. It also permits night-time harvesting, thus delivering cooler grapes> oxidation is slowed down, resulting in fresher wines.

54
Q

What procedure add costs to machine harvesting?

A

Removing diseases or damaged grapes by hand just prior to machine harvest

55
Q

What method of pressing is often practised for premium traditional method sparkling wines.

A

Whole-bunch

56
Q

What is the benefits of whole bunch press?

A

the gentlest forms of pressing, providing a delicate juice that is low in solids and
phenolics (including tannins and the anthocyanins that provide colour). The stems also help to create a network of channels through which the juice can flow easily, minimising the pressure required.

57
Q

What are the drawbacks of whole-bunch press?

A

fewer bunches can be loaded into the press at any one time compared to
crushed grapes, and therefore this process is more time consuming.

58
Q
A

WSET D4 Sparkling Wines (1 decks)

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