21 New Zealand Flashcards

1
Q

Why has New Zealand a great potential for making notable sparkling wines

A

due to its cool climate and plentiful supply of Chardonnay and Pinot Nor

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2
Q

Why is sparkling wine still just a small part of the total wine production?

A

due to the success of still wines, especially Sauvignon Blanc

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3
Q

Describe the style of a New Zealand traditional sparkling wine

A
  • medium intensity
  • aromas of apple and lemon
  • light toasty autolytic notes
  • high acidity
  • typically Brut style
  • good to very good quality (some are outstanding)
  • mid- to premium-priced
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4
Q

Where dose the grapes for sparkling wine come from?

A

sourced from around the two islands

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5
Q

Is the north or the south island more suitable for elegant sparkling wines

A

the cooler south island is better suited to elegant sparkling wine styles with crisp acidity

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6
Q

Which sub-region has the biggest planting area size for sparkling grapes?

A
  • Marlborough (south island)

- more than two-thirds of the total planting area and the highest production of sparkling grapes

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7
Q

Which sub-region has long been home for large volume sparkling wine brands?

A
  • Gisborne (north island)

- producing fuller bodied styles with lower acidity and less finess

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8
Q

Which sub-region has long been home for large volume sparkling wine brands?

A
  • Gisborne (north island)

- producing fuller bodied styles with lower acidity and less finess

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9
Q

Which grape varieties are typically used for traditional method sparkling wines?

A
  • Chardonnay

- Pinot Noir

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10
Q

Which production methods are used?

A
  • traditional method (high quality)
  • transfer method (mid-quality and higher volume)
  • carbonation (inexpensive)
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11
Q

How dose the producers get their grapes?

A
  • small producers use their own fruit

- a handful of large producers own vineyards but also have contracts with grape growers

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12
Q

How dose many wineries produce their sparkling wine?

A
  • many wineries do not have special equipment and expertise for high quality traditional method sparkling wines
  • they send their blended still wines to a contract winemaking facility to add the triage
  • the bottled wine is retired to the producer for second fermentation and aging
  • sent back again for disgorgement and to add dosage
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13
Q

What is a typically used lees ageing time for traditional and transfer method sparkling wines?

A

18 months

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14
Q

What is a typically used dosage level for Brut?

A

6-12g/l

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15
Q

What happens in the record year 2008 in the New Zealand sparkling production?

A
  • there was an oversupply of Sauvignon Blanc

- companies created sparkling Sauvignon Blanc, made by carbonation

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16
Q

Describe the style of a sparkling Sauvignon Blanc

A
  • medium (+) intensity
  • primary green bell pepper and passion fruit notes
  • no autolytic character (due to carbonation)
  • high acidity
  • medium (-) length
17
Q

How much of New Zealand’s sparkling wine is exported?

A

0,5% by volume