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DipWSET - D4 - Sparkling Wine > 3. Other Traditional Method Sparkling Wines of France > Flashcards

3. Other Traditional Method Sparkling Wines of France Flashcards

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1
Q

How and and when did the term Cremant start being used in it’s current form?

A

In 1985 when the EU banned the use of the term Method Champenoise, Cremant was adopted as the term used widely to describe TM sparkling from outside of Champagne.

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2
Q

What are the six common features for all cremant wines?

A
  1. hand harvesting, whole bunch pressing
  2. Maximum press yield of 100 litres per 150kg (Champagne is approx 95L/150kg)
  3. Minimum nine months on lees at second fermentation
  4. Total minimum 12 months ageing between tirage and release
  5. Maximum 13% abv in finished wine
  6. Maximum 4 atmospheres of pressure
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3
Q

Which appellation for cremant has the largest production?

How does this total volume compare to Champagne production levels?

A

Loire, followed by Alsace and then Bourgogne.

Both Loire and Alsace still only produce about 10% of Champagne’s total production

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4
Q

What percentage of total wine production in Alsace is made up by sparkling wine?

A

25%

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5
Q

What is the most important grape variety for sparkling wine in Alsace?
What are the other five?
What do they mostly have in common?

A

Pinot Blanc (20% of total Alsace vineyard area)
Auxerrois
Chardonnay
Riesling
Pinot Gris
Pinot Noir
Mostly non-aromatic varieties with proven suitability for sparkling wine.

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6
Q

Describe the climate in Alsace.

A

Sunny and continental.
Protected by the Voges mountains from westerly winds. Plantings are at altitudes of 200-400 metres, giving warm days and cool nights.

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7
Q

What are the climate hazards present in Alsace?

A 
A hot, dry growing season, meaning water shortage can be a problem as irrigation is not allowed.
Rain at harvest time. 
Spring frosts (becoming more prevalent)
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8
Q

Where is Pinot Blanc for sparkling planted in Alsace?

A

Usually at less desirable sites (top sites are usually reserved for Riesling and other still wine varieties).
Either at low elevations where the soil is too fertile for high quality table wine, or up high where other grapes would struggle to ripen.
Example - Munster valley

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9
Q

What pests, hazards and diseases are likely to pose risks to Pinot Blanc for sparkling wine in Alsace?

A
  • It’s early budding, so spring frosts.

- It’s prone to fungal diseases

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10
Q

What are the positives of using Pinot Blanc for sparkling wine in Alsace?

A
  • It is an inexpensive variety (offset the costly production of TM sparkling)
  • It is early ripening, and can be picked and brought into the winery before anything else, avoiding a traffic jam
  • It is high acidity, and contributes apple and aromas
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11
Q

Describe a Cremant d’Alsace Rose.

A

Must be 100% Pinot Noir. Can be very good quality, med-med+ flavour intensity of red-berried fruit

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12
Q

What is the maximum yield for grapes intended for cremant d’Alsace?

A

80hL/ha

It can be cropped higher because less concentration is needed for sparkling wine base

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13
Q

What must a winemaker do if they want to make Cremant d’Alsace from a particular vineyard?
How and when would they harvest it?

A

They must declare in June.

They will harvest by hand, and early - late August or early September

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14
Q

What common addition is made to must for Cremant d’Alsace?

A

Chaptalisation, because potential alcohol is usually so low.

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15
Q

What is the most common style of Cremant d’Alsace?

A

Single vintage, Brut, with dosage in the 8-10g/L range.

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16
Q

What kind of lees ageing occurs in Cremant d’Alsace?

A

It is only required to be relatively short (12 months from tirage) but many better producers/co-ops will extend that significantly to increase complexity and quality. (eg Turckheim)

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17
Q

How is Cremant d’Alsace rose made?

A

Short maceration. 12-24 hours.

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18
Q

How is the industry of Cremant d’Alsace structured?

A

43% co-ops
37% merchant houses
20% growers

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19
Q

Who is the largest company producing Cremant d’Alsace?

A

Maison Bestheim.

Acquiring fruit from nearly 1400 hectares

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20
Q

What is the prestige category for Cremant d’Alsace?
What are it’s requirements?
Has it been successful?

A

Cremant d’Alsace Emotion.
75% PB, Chard or PN
Minimum 24 months lees ageing.
It has not been popular, despite some very good wine being made

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21
Q

Describe the market performance of Cremant d’Alsace.

A

Growing.
It has more than doubled between 2000 and 2014, mirroring a global increase in demand for sparkling wine.
80% consumed domestically.

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22
Q

What is the most prevalent grape variety for Cremant de Bourgogne, and what are the other six?

A 
Chardonnay (most used)
Pinot Noir
Gamay
Pinot Gris
Pinot Blanc
Aligote
Melon Blanc
23
Q

How much of the wine produced in Burgundy is Cremant de Bourgogne?

A

10%

24
Q

Describe a typical Cremant de Bourgogne.

A

White, made in a Brut style, med+ to high acid. Fruit can range from apple and lemon to apricot, all show lees autolysis.

25
Q

What are the main areas within Burgundy for sourcing grapes for sparkling? (5)

A

Colder, or cheaper areas:

  • Maconnais (especially for Chardonnay) & Cote Chalonnaise (around Rully)
  • Beaujolais
  • HCDB & HCDN
  • Flatland on the Cote d’Or
  • Yonne, and Chatillon-sur-seine, immediately south of Champagne
26
Q

Describe the climate in the north, central and southern parts fo Burgundy.

A

North - cool, no hot dry period. Vines need to face south/south-east to get ripe
Central - most continental. Very cold winters, very warm summers. (but mostly still wine here because of it’s value)
South - some Mediterranean influence, warm summers with risk of summer rain.

27
Q

What are the main hazards posed in Burgundy for Cremant de Bourgogne?

A

Same as Burgundy general - spring frost, hail, fungal disease and esca.

28
Q

What are the maximum yields for Cremant de Bourgogne?

What must a grower do if they want to make Cremant from a particular vineyard?

A

75hL/ha
Much higher than for the rest of Burgundy.
A grower must declare at the end of March.

29
Q

What are the blending requirements for a Cremant de Bourgogne:

  1. Blanc
  2. Blanc de Blancs
  3. Blanc de Noirs
  4. Rose
A 
1. 30% Chard, PN, PG or PB.
Maximum 20% Gamay
2. 100% Chard or other white varieties
3. 100% Pinot Noir
4. Mostly PN, but some Gamay is permitted
30
Q

Describe the nature of the Cremant de Bourgogne industry.

A

68% Merchant houses
30% Co-operatives
2% Growers
The top ten producers account for almost 90% of total production.

31
Q

What kind of business is common practice for a producer who wants a Cremant de Bourgogne on their label?

A

Take their grapes for sprakling to a specialist facility that will make it for them and return finished bottles ready to sell.

32
Q

Describe the market share of Cremant de Bourgogne

A

Growing. Sales risen by a third in the decade to 2017.

Exports accounting for 40% of sales and growing. (USA & Sweden leading, followed by UK, Germany and Belgium)

33
Q

What are the two prestige categories recently introduced for Cremant de Bourgogne?
What are their requirements?

A 
Cremant de Bourgogne Eminent - lees ageing 24 months minimum.
Cremant de Bourgogne Grand Eminent:
1. PN & Chard for whites
2. Max 20% Gamay for rose
3. Commonly vintage
4. 36 months lees ageing, 3 in bottle
5. Brut
34
Q

Why is making Cremant de Bourgogne becoming more challenging?

A

Because grape prices for still wines in poorer regions are rising.
Also, total yields are decreasing due to climate chagne (frost hail etc)

35
Q

What are the three most important sparkling appellations in the Loire Valley?

A

Cremant de Loire
Vouvray Mousseux
sparkling Mousseux

36
Q

What percentage of Loire Valley wine is sparkling?

A

13%

37
Q

How is the Loire valley connected to Champagne?

A

Ownership.
Taittinger owned Bouver-Ladubay
Bollinger owns Lanlois-Chateau

38
Q

Describe the most typical Loire Valley sparkling.

A

White. Made from mostly Chenin Blanc. High acid. Medium intensity apple and citrus. Light toasty autolytic notes, some honey with age.
Brut (with Demi-Sec and Brut Nature also made)

39
Q

Where is fruit for Cremant de Loire grown?

A

Middle Loire districts of Anjou-Saumur and Touraine.

Most of it coming from the zone south and south-west of Saumur.

40
Q

Describe the climate for appellation Cremant de Loire.

What are the risks?

A

Moderate Maritime. Cooling Atlantic influence, mitigated by the river Loire and it’s tributaries.
Fungal disease and rain can be a problem.
Chlorosis - use lime resistant rootstocks to resist

41
Q

What is similar about the terrain in the Loire to Champagne?

A

Historical caves are prevalent around Saumur where the bedrock has been harvested for castles and other building.

42
Q

What are the soil profiles of Anjou-Saumur and Touraine?

A

Anjou-Saumur has more schist and limestone, Touriane has more chalk.

43
Q

Which sites are most likely to be used for Cremant de Loire?

A

More exposed, cooler sites, with a higher portion of clay in the soil. Exposure is fine for higher acidity, and clay is good for fertility. (both good for sparkling but not for still)

44
Q

What is the maximum yield, and when do producers declare?

A

74hL/ha, declare in July.

45
Q

What are the permitted grape varieties for Cremant de Loire? (8)

A 
Chenin Blanc (most)
Cabernet Franc
Pineau d'Aunis
Cabernet Sauvignon
Grolleau Noir
Grolleau Gris
Pinot Noir
Chardonnay
46
Q

What processes are typically engaged for primary ferment of Cremant de Loire?

A

Pneumatic press.
Stainless steel vessel.
Optional Malo.

47
Q

What kind of blending options would be considered in the production of Cremant de Loire?

A

Different varieties
Different parts of the region
Reserve wines, but typically only in top quality productions.

48
Q

What is the new prestige appellation for Cremant de Loire? What are it’s regulations?

A 
Prestige de Loire.
White, from Chenin, CF, Chard or PN.
24 months lees ageing.
Vintage dated.
Brut, Brut Nature of Extra Brut
Producers must meet set environmental standards.
49
Q

Describe the structure of the industry

A

19 Merchant houses
10 co-ops
400 Producers.
But the top 9 companies produces 80% of production
Half sold domestic/half international - USA, Germany and UK leading

50
Q

What is the ratio of sparkling to still wine production in Saumur and Vouvray Mousseux?

A

More sparkling to still, at about a 60/40 ratio

51
Q

What are the requirements for Saumur Mousseux?

A 
60% Chenin Blanc
Up to 10% Sauvignon Blanc
60% CF for rose, and 10% SB allowed.
Machine harvest is allowed. and there is a higher juice extraction limit (100 L/130kg)
67hL/ha max yield.
52
Q

What are the requirements for Vouvray Mousseux?

A

Majority Chenin Blanc (can be 100%)
Minority variety is Orbois
65hL/ha max yield.

53
Q

What is becoming more popular in Vouvray?

A

Vouvray Petillant (lightly sparkling) and Pet-Nat

54
Q

What are the advantages and disadvantages to making sparkling wine in Vouvray and Saumur?

A

A producer has less risk as they can pick fruit early, and at a higher crop load.
But, they don’t typically have the skills or equipment so will have to outsource production to an external specialist.

DipWSET - D4 - Sparkling Wine (18 decks)

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