42 - Sparkling Wines of the World Flashcards
True/False: there are multiple appellations in the Champagne region
False. There is only one appellation in the Champagne region: Champagne AC
True/False: in Champagne, whole villages are rated rather than specific vineyard sites.
True. This is why there are outstanding sites within villages that have lower ratings. And there are plots within village rated grand cru that may not be as good.
What are the three most famous sub-regions within the appellation of Champagne AC?
Montagne de Reim, Vallee de la Marne, Cote de Blancs.
What is the climate and climate influences of Champagne?
Champagne has a cool continental climate.
Growers content with winter freeze, spring frosts, rain, cloudy weather.
This region is ideal because even in warmest years, grape sugar remains low, and acid high.
One of biggest challenges is frost. This is why most vineyards planted on slopes, to avoid frost.
Soils dominated by chalk, which has good drainage after rainstorms and retains sufficient water in dry periods.
What are the 3 main varieties used to make Champagne? what are their characteristics/what do they offer?
Chardonnay: most widely planted Cote des Blancs and Cote de Sezanne. Gives much lighter-bodied wines than in Burgundy. High acid, floral and citrus.
Pinot Noir: dominates in Montagne de Reims and Cote des Bar. Greater body and structure. Also gives blends red fruit.
Meunier: predominates in Vallee de la Marne, because it buds late and is therefore more resistant to spring frosts that are common in this area. Gives fruity flavors, often used in early-drinking styles.
True/False: Champagne is made using the traditional method
True
What are the winemaking processes for Champagne?
Made using Traditional method
Grapes are hand-picked to allow selection in the vineyard and retain whole, healthy bunches
pressing process is highly controlled. First liquid off press is the cuvee, which contains the purest juice. Remainder is the taille. Best Champagnes made only from the cuvee.
Primary fermentation is carried out in stainless steel, oak, or mixture.
MLF can be encouraged or prevented.
Base wines can be aged briefly in oak, or stored in inert.
These choices depend on house style.
Because weather varies a lot in Champagne, blending is important. Winemakers sometimes ferment in small parcels to create more blending options.
Ageing: length of time for ageing is dependent on style.
Non-vintage: must be aged 15 months+, including 12+ months on lees
Vintage wines: 36+ months total
All Champagne has high acid and autolytic flavor. Non-vintage is usually lighter bodied, omre fresh fruit. Vintage wines are more complex, more toasty and biscuity from longer lees.
Brut is the most popular style though Champagne is made in range of sweetness.
How do Blanc de Blancs wines differ from Blanc de Noirs?
Blanc de Blancs are light to medium bodied with citrus fruit, whereas Blanc de Noirs are fuller bodied with more red fruit flavor
What are the most important French cremant sparkling wine ACs? By which method are they made, and what are the ageing requirements for these wines?
Cremant d’Alsace, Cremant de Bourgogne and Cremant de Loire.
traditional method
9 months minimum on lees
usually made using the still white grapes of the region. Muscat and Gewurtztraminer are not allowed for cremant wines of Alsace however, and Chardonnay is allowed.
What varieties are used for the sparkling wines of Saumur nd Vouvray, the two major appellations for sparkling wine from the Loire besides Cremant de Loire? By what method are they produced and what are the minimum ageing requirements?
saumur: range of local varieties, also Chardonnay, Chenin, Cabernet Franc. Sparkling red is also made using Cabernet Franc.
Vouvray: sparkling Vouvray more popular than still Vouvray. Made solely from Chenin blanc, usually because of Chenin’s high acidity. it takes on less bread/biscuit aromas than Pinot Noir/ Chardonnay.
both sparkling Saumur and Vouvray made using traditional method. Minimum 9 months on lees.
Where is Cava produced in Spain? What varieties are used and what are the minimum ageing requirements?
mostly comes from Catalan vineyards around town of Sant Saduri d’‘Anoia. Also, Navarra, Rioja, Valencia
Traditional method
varieties include Macabeo (Viura), Xarel-lo, Parellada for white sparkling. Garnacha and Monastrell for roses.
Cava is dry with medium acid, some autolytic characters. Some producers add Chardonnay and Pinot Noir to blend, which adds fruit and acidity.
Cava is less acidic than Champagne, and has more easy-drinking style. usually Cava is non-vintage and drunk upon release.
What variety is used to make Asti wines?
Muscat Blanc a Petits Grains.
Made using Asti method, has distinct grapey character from Muscat blanc variety.
Best examples have peach and grape and floral notes.
Asti always sweet and low alc (7%). Does not have autolytic characters. Asti is drunk as young as possible.
Where is Prosecco made? How is it made?
north-east Italy, in Prosecco DOC (wide area in Veneto and Friuli) and Conegliano-Valdobbiadene DOCG.
Fruit for Conegliano-Valdobbiadene DOCG must come from area between the two towns, on steep limestone hills.
The grape is called Glera.
Prosecco produced by tank method.
Wines are medium acid, fresh aromas green apple and melon
Made in Brut, Extra-dry and Dry styles.
consumed young and fresh, do not benefit bottle ageing.
How are Sekt and Deutscher Sekt from Germany made?
Sekt: made using tank method from base wines from France or Italy and turned into sparkling wine in Germany
Deutscher Sekt: must use only grapes from germany, turned into sparkling wine in Gernany
Best are from Riesling.
What is the style of sparkling wine made in Yarra Valley, Adelaide Hills and Tasmania in Australia?
complex, elegant traditional method wines, usually from Chardonnay and Pinot Noir
These are cool and moderate regions well-suited to making sparkling wines in range of styles, including non-vintage, vintage, rose, Blanc de Blancs and blanc de Noirs
