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WSET 3 > 42 - Sparkling Wines of the World > Flashcards

42 - Sparkling Wines of the World Flashcards

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1
Q

how many appellations in Champagne?

A

only one: Champagne AOC

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2
Q

number of premier cru in Champagne

A

44

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3
Q

number of grand cru in Champagne

A

17

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4
Q

are the cru in Champagne own appellations?

A
  • no, it is the whole village that is rated & not the specific vineyard sites
  • the growers in these villages are not required to meet stricter production requirements such as lower yields
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5
Q

sub-regions in Champagne where there are major concentrations of vineyards

A
  1. Montagne de Reims
  2. Vallée de la Marne
  3. Côte des Blancs
  4. Côte de Sézanne
  5. Côte des Bar
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6
Q

what/where is Montagne de Reims

A
  • sub-region in Champagne (not appellation)
  • east of Valée de la Marne
  • north of Côte des Blancs
  • between Reims & Épernay
  • 49 N
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7
Q

what/where is Vallée de la Marne

A
  • sub-region in Champagne (not appellation)
  • along the River Marne
  • around & west of Épernay
  • 49 N
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8
Q

what/where is Côte des Blancs

A
  • sub-region in Champagne (not appellation)
  • south of Épernay
  • 49 N
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9
Q

the 3 most famous sub-regions of Champagne
1. names
2. close to the major production centres of … & …

A
  1. Montagne de Reims
  2. Vallée de la Marne
  3. Côte des Blancs
  • close to the major production centres of Reims & Éperney
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10
Q

what/where is Côte de Sézanne

A
  • sub-region in Champagne (not appellation)
  • approcimately 30km south-west of Épernay
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11
Q

what/where is Côte des Bar

A
  • sub-region in Champagne (not appellation)
  • over 100km to the south-east of Épernay
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12
Q

Champagne (region) is currently reviewing the delineation of the appellation

A
  • the appellation is made up of hundreds of villages but not all the surface area within each village is entitled to grow grapes for Champagne production
  • the current review aims to assess all the surface area within these villages to see if any extra suitable land can be brought into the appellation
  • this was land that was either overlooked in the original classification or that was never originally nominated for the appellation as the landowner at the time had no interest in producing Champagne
  • this revision was still ongoing at the time of publication
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13
Q

climate of Champagne

A

Cool Continental

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14
Q

hazards in Champagne

A
  • winter freeze
  • spring frost
  • rainy, cloudy weather
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15
Q

why is the Champagne region ideal for sparkling wine production

A
  • even in the warmest years grape sugar levels remain very low & acid levels very high
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16
Q

in order to minimese the threat of frost in Champagne, most vineyards are planted …

A

on slopes

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17
Q

the soils in Champagne

A

dominated by chalk, which provides good drainage after rain storms but retains a sufficient quantity of water in dry periods

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18
Q

sustainable agriculture in Champagne

A

Champagne’s producers are now fully committed to sustainable agriculture & have ambitious targets to reduce their use of man-made fertilisers & pesticides

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19
Q

grape varieties in Champagne

A
  1. Chardonnay
  2. PN
  3. Meunier
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20
Q

in Champagne, Chardonnay is most widely planted in … & …

A
  1. Côte des Blancs
  2. Côte de Sézanne
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21
Q

Chardonnay in Champagne compared to Burgundy

A
  • much lighter-bodied wines
  • high acidity with a floral & citrus fruit character
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22
Q

In Champagne, PN dominates in … & …

A
  1. Montagne de Reims
  2. Côte des Bar
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23
Q

what does PN bring to a wine or blend in Champagne?

A
  • produces wines of greater body
  • provides the structural backbone to most blends
  • give a red fruit character
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24
Q

In Champagne, Meunier predominates in …

A

Vallée de la Marne

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25
Q

why does Meunier predominate in Vallée de la Marne?

A

buds late, protecting it from the spring frosts that occur more frequently in this area

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26
Q

what does Meunier give to a wine/blend in Champagne?

A
  • fruity flavours
    (is especially important for wines that are made to be enjoyed while young)
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27
Q

Winemaking in Champagne
- picking & pressing
- base wine
- blending
- ageing

A
  • the traditional method

Pick & press
- grapes must be hand-picked to allow selection in the vy & retain whole, healthy bunches
- the pressing process is highly controlled
–> the first liquid to come off the press is called the cuvée, which contains the purest juice, and the remainder is called the taille
–> the best Champagnes will be made solely from the cuvée

Depends on house style:
- primary fermentation can be carried out in ss vats, oak barrels or a micture of the two
- MLF can be encouraged or prevented
- the base wines can be aged briefly in oak or stored in inert vessels only

Blending
- the weather in Champagne can vary significantly from year to year
–> blending is incredibly important
- wines may be fermented in small parcels to allow a greater number of blending options
- large Champagne producers will use dozens of wines in their blends to achieve their house style year on year

Ageing
- the length of time that the wine is aged, including its time on lees, is dependent on the style of wine being made
- non-vintage wines must be aged for a minimum of 15 months, including at least 12 months on the lees
- vintage wines must be matured for a minimum of 36 months (no extra requirements for lees ageing)
- in practice the winemakers frequently mature their wines for considerably longer

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28
Q

Winemaking in Champagne
- picking & pressing

A
  • grapes must be hand-picked to allow selection in the vy & retain whole, healthy bunches
  • the pressing process is highly controlled
    –> the first liquid to come off the press is called the cuvée, which contains the purest juice, and the remainder is called the taille
    –> the best Champagnes will be made solely from the cuvée
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29
Q

what is cuvée vs taille?

A

-> the first liquid to come off the press is called the cuvée, which contains the purest juice, and the remainder is called the taille
–> the best Champagnes will be made solely from the cuvée

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30
Q

Winemaking in Champagne
- base wine

A

Depends on house style:
- primary fermentation can be carried out in ss vats, oak barrels or a micture of the two
- MLF can be encouraged or prevented
- the base wines can be aged briefly in oak or stored in inert vessels only

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31
Q

Winemaking in Champagne
- Blending

A
  • the weather in Champagne can vary significantly from year to year
    –> blending is incredibly important
  • wines may be fermented in small parcels to allow a greater number of blending options
  • large Champagne producers will use dozens of wines in their blends to achieve their house style year on year
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32
Q

Winemaking in Champagne
- Ageing

A
  • the length of time that the wine is aged, including its time on lees, is dependent on the style of wine being made
  • non-vintage wines must be aged for a minimum of 15 months, including at least 12 months on the lees
  • vintage wines must be matured for a minimum of 36 months (no extra requirements for lees ageing)
  • in practice the winemakers frequently mature their wines for considerably longer
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33
Q

how long must a non-vintage Champagne be aged vs a vintage Champagne?

A
  • non-vintage wines must be aged for a minimum of 15 months, including at least 12 months on the lees
  • vintage wines must be matured for a minimum of 36 months (no extra requirements for lees ageing)
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34
Q

quality & style of Champagne
1. generally
2. non-vintage
3. vintage
4. rosé
5. BdB
6. BdN

A
  • comes in a range of quality levels & styles
  • all have high acidity & some autolytic flavours

non-vintage
- lighter in body
- more fresh fruit flavours
- finest: some complexity from the use of reserve wines

vintage
- made in the best years
- often more concentrated
- more toasty & biscuity notes from longer lees ageing

rosé
- can be made in both non-vintage & vintage styles
- best: delicately balance aromas from autolysis with subtle fruity red berry notes

Blanc de Blancs
- light- to medium-bodied
- citrus primary fruit

Blanc de Noirs
- fuller in body
- more red fruit flavours

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35
Q

quality & style of Champagne
1. generally
2. non-vintage
3. vintage
4. rosé
5. BdB
6. BdN

A
  • comes in a range of quality levels & styles
  • all have high acidity & some autolytic flavours

non-vintage
- lighter in body
- more fresh fruit flavours
- finest: some complexity from the use of reserve wines

vintage
- made in the best years
- often more concentrated
- more toasty & biscuity notes from longer lees ageing

rosé
- can be made in both non-vintage & vintage styles
- best: delicately balance aromas from autolysis with subtle fruity red berry notes

Blanc de Blancs
- light- to medium-bodied
- citrus primary fruit

Blanc de Noirs
- fuller in body
- more red fruit flavours

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36
Q

what is a Prestige Cuvée in Champagne?

A
  • many Champagne houses now make a Prestige Cuvée that represents the finest wine in their range
  • often, but not always, vintage wines
  • made from the best parcels of grapes
  • many of these wines can be closed & austere in their youth
  • can repay several years cellaring before drinking
  • command premium prices
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37
Q

what is a Prestige Cuvée in Champagne?

A
  • many Champagne houses now make a Prestige Cuvée that represents the finest wine in their range
  • often, but not always, vintage wines
  • made from the best parcels of grapes
  • many of these wines can be closed & austere in their youth
  • can repay several years cellaring before drinking
  • command premium prices
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38
Q

sweetness levels in Champagne

A
  • Champagne is made in a range of sweetness levels, but Brut is by far the most popular style
  • a trend has been the rise of Brut nature wines, but they still represent a very small proportion of the market
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39
Q

the most important crémant sparkling wine ACs

A
  1. Crémant d’Alsace
  2. Crémant de Bourgogne
  3. Crémant de Loire
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40
Q

production method used for crémant

A

the traditional method

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41
Q

ageing requirements on lees for crémant

A

must spend a minimum of 9 months on the lees

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42
Q

grapes used in crémant

A
  • grapes used for making the still white wines of the region
  • aromatic grape varieties such as Muscat & Gewurztraminer are not permitted for crémant wines in Alsace, while Chardonnay is allowed
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43
Q

the next biggest centre of sparkling wine production in France

A

Loire

44
Q

3 appellations for sparkling wine in Loire

A
  1. crémant de Loire
  2. Saumur
  3. Vourvray
45
Q

grapes used in sparkling Saumur

A
  • can be made from a range of local varieties as well as Chardonnay, which, with Chenin Blanc & Cabernet Franc, is an important ingredient in the best wines
  • sparkling red wines are also made, using Cabernet Franc
46
Q

sparkling Vourvray is made in … volume than still Vouvray

A

greater

47
Q

grapes used in sparkling Vouvray

A

the vast majority is made solely from Chenin Blanc

48
Q
  1. why is Chenin Blanc well suited to sparkling wine production
  2. autolytic character
A
  1. has a naturally high acidity
  2. autolytic character:
    - does not take on as much of a bready biscuity character as Chardonnay or PN
    - the autolytic character, when present, tends to be more smoky & toasty
49
Q
  1. method used to make sparkling Saumur
  2. minimum time on lees
A
  • the traditional method
  • must spend a minimum of 9 months on the lees
50
Q
  1. method used to make sparkling Vouvray
  2. minimum time on lees
A
  • the traditional method
  • must spend a minimum of 9 months on the lees
51
Q

how is Cava an unusual DO

A

as it covers a number of different, non-contiguous, geographic areas across Spain

52
Q

the vast majority of Cava comes from

A

the Catalan vineyards centred on the town of Sant Sadurni d’Anoia

53
Q

notable areas where there are vineyards permitted to make Cava

A
  1. the Catalan vineyards centred on the town of Sant Sadurni d’Anoia (the vast majority)
  2. Navarra
  3. Rioja
  4. Valencia
54
Q
  1. method used for Cava
  2. minimum on lees
A
  1. the traditional method
  2. 9 months
55
Q

traditional grape varieties for Cava (5)

A

White
1. Macabeo (Viura)
2. Carel-lo
3. Parellada

Rosé
4. Garnacha
5. Monastrell

56
Q

most Cava is … with … acidity & … character from …, although these … can differ in nature from … found in …

A
  • dry
  • medium acidity
  • some character from yeast autolyses
  • flavours
  • the bread & toast character
  • Champagne
57
Q

more recently added to the permitted grape varieties of the Cava DO

A

Chardonnay & PN

58
Q

what can Chardonnay & PN add to Cava

A

many producers have found that these varieties can add an extra level of both fruit & acidity to the wines

59
Q

why has the use of Chardonnay & PN in Cava caused controversy in the region?

A

some producers believe it detracts from Cava’s point of difference

60
Q

most Cava is …

A

non-vintage & is ready to drink on release from the winery

61
Q

acid in Cava compared to Champagne

A

the wines are generally lower in acidity than most Champagne, giving them an approachable, easy-drinking style, which is extremely popular with consumers

62
Q

lees ageing in Cava

A
  • minimum 9 months
  • there are a few producers making premium Cavas that have undergone extensive lees ageing
63
Q

where is Asti DOCG?

A

in Piemonte in north-west Italy

64
Q

grape in Asti

A

Muscat Blanc à Petits Grains

65
Q

method used for Asti

A

the Asti Method

66
Q

characteristics of Asti

A
  • grapey character
  • best: pronounced, fruity aroma of peach & grape overlaid with floral notes
  • sweet
  • low in alcohol (approximately 7% abv)
  • made without any autolytic characters, which would detract from the fruitiness of Muscat
67
Q

ageing of Asti

A

does not benefint from ageing & should be drunk as young as possible

68
Q

where is Prosecco made

A

in north-east Italy

69
Q

regions for Prosecco

A
  • 2 delimited regions
    1. Prosecco DOC: covers a wide area of the Veneto & Friuli
    2. Conegliano-Valdobbiadene DOCG: higher quality
    –> fruit must be grown between the two towns of Conegliano & Valdobbiadene on the steep limestone hills north-west of Venice
70
Q

vineyards for Conegliano-Valdobbiadene DOCG

A

between the two towns
on the steep limestone hills

71
Q

what does the term Cartizze and Rive indicate?

A

indicate a wine from an exceptional vineyard site

72
Q

grape in Prosecco

A

Glera

73
Q

production method of Prosecco

A

typically produced by the thank method

74
Q

characteristics of Prosecco

A
  • medium acidity
  • fresh aromas of green apple & melon
  • Brut, Extra-Dry & Dry-styles
  • slightly higher levels of residual sugar than would be found in most Champagne & Cava
75
Q

any residula sugar in Prosecco is usually a result of

A

interrupting fermentation by chilling & filtering

76
Q

ageing of Prosecco

A

meant to be consumed when they are young & fresh & do not benefit from bottle ageing

77
Q

country with the highest per capita consumption of sparkling wine in the world

A

Germany

78
Q
  1. most sparkling wine consumed in Germany is …
  2. method used
A
  1. Sekt
  2. virtually all of which is made using the tank method
79
Q

the base wines of Sekt

A
  • generally come from france or Italy
  • turned into sparkling wines within Germany
80
Q

what is the difference between Sekt & Deutscher Sekt?

A

Sekt: the base wines generally come from France or Italy, but are turned into sparkling wines within Germany
Deutscher Sekt: made sparkling in Germany, & must also only use grapes grown in Germany

81
Q

the best Sekt is made from

A

Riesling

82
Q

Sekt:
if all the grapes for the wine come from one of the quality wine regions (ie Mosel), then the wine can bear the superiour appellation of …

A

Deutscher Sekt bA

83
Q

what is Deutcher Sekt bA?

A

if all the grapes for the wine come from one of the quality wine regions (ie Mosel), then the wine can bear this superiour appellation

84
Q

If all the grapes for the wine come from one of the quality wine regions (ie Mosel), then the wine can bear the superiour appellation —.
Some of the — will produce such wines from —, using the —, although these — are —.

A

If all the grapes for the wine come from one of the quality wine regions (ie Mosel), then the wine can bear the superiour appellation Deutcher Sekt bA.
Some of the top estates will produce such wines from individual vineyards, using the traditional method, although these premium Sekts are rare.

85
Q

styles of sparkling wines in Australia
- generally
- cool & moderate regions (incl. ex)
- inexp. (incl. ex)
- red

A
  • Australian sparkling wines are made in a wide variety of styles

cool & moderate regions
- such as Yarra Valley, Adelaide Hills & Tasmania
- are capable of producing complex, elegant traditional method wines
- usually from Chardonnay & PN
- made in a multitude of styles including non-vintage, vintage, rosé, BdB & BdN

inexpensive sparkling wines are typically produced in
- warm regions
- such as Riverina
- generally produced by tank method or carbonation
- fruity in style
- come in a range of sweetness levels
- many different grape varieties may be used

sparkling red
- not unique to Australia
- but the country where they have had most commercial success
- there has been a significant decline in the sales of these wines over recent years
- best: typically made from Shiraz but some wineries have produced excellent examples from CS & Merlot
- inexpensive wines are made by carbonation or tank method
- better examples are produce by transfer or traditional method
- full-bodied, with red berry fruit, smooth tannins & some residual sugar

86
Q

styles of sparkling wines in Australia
- cool & moderate regions (incl. ex)

A
  • such as Yarra Valley, Adelaide Hills & Tasmania
  • are capable of producing complex, elegant traditional method wines
  • usually from Chardonnay & PN
  • made in a multitude of styles including non-vintage, vintage, rosé, BdB & BdN
87
Q

styles of sparkling wines in Australia
- inexp. (incl. ex)

A

inexpensive sparkling wines are typically produced in
- warm regions
- such as Riverina
- generally produced by tank method or carbonation
- fruity in style
- come in a range of sweetness levels
- many different grape varieties may be used

88
Q

styles of sparkling wines in Australia
- red

A

sparkling red
- not unique to Australia
- but the country where they have had most commercial success
- there has been a significant decline in the sales of these wines over recent years
- best: typically made from Shiraz but some wineries have produced excellent examples from CS & Merlot
- inexpensive wines are made by carbonation or tank method
- better examples are produce by transfer or traditional method
- full-bodied, with red berry fruit, smooth tannins & some residual sugar

89
Q

New Zealand has an established reputation for … sparkling wines made from …

A
  • high-quality traditional method
  • the classic Champagne grape varieties
90
Q

why is New Zealand good for sparkling wines

A
  • its relatively southerly position in the Southern Hemisphere & maritime climate with cool sea breezes means that it can ripen Chardonnay & PN slowly enough to produce elegant sparkling wines
91
Q

styles of sparkling wines in NZ

A

a range of styles is made including
- non-vintage
- vintage
- rosé
- BdB
- BdN

92
Q

grapes for sparkling wine production on NZ is grown in …, with the exception of …; however, … produces the highest volumes

A
  1. all the wine regions
  2. Auckland
  3. Marlborough
93
Q
  1. style of sparkling wine on the North Island compared to the South Island (NZ)
  2. how can producers take advantage of this
A
  1. NI: richer style
  2. making cross regional blends
94
Q

grapes used for sparkling wine on NZ

A
  1. Chardonnay
  2. PN
  3. SB
95
Q

production method used for sparkling SB on NZ

A

usually by carbonation or the tank method to retain the intense aromas & flavours of this grape variety

96
Q

traditional method in South Africa

A

Méthode Cap Classique

97
Q

what is Méthode Cap Classique

A

wines in South Africa made by the traditional method are labelled Méthode Cap Classique

98
Q

fruit for South African sparkling is sourced from …
& the best wines are made using …

A
  1. throughout the Western Cape
  2. Chardonnay & PN
99
Q

what is important for sparkling wines in South Africa, and why?

A
  • site selection is very important because of the warm climate
  • the best sites are found on hillside slopes with a south-eastern aspect, or near the coast
100
Q

many premium producers of sparkling wine in South Africa belong to …, which recommends that …

A
  1. the Cap Classique Producers Association
  2. its members age their wines on lees for a minimum of 12 months
101
Q

what is the Cap Classique Producers Association?

A
  • an association in South Africa
  • recommends that its members age their wines on lees for a minimum of 12 months
  • it is not necessary to be a member of the association to use the term Cap Classique
  • producers outside of this association only need age their wines for 9 months to call their wines Cap Classique
102
Q

there is also a large domestic market in SA for sparkling ….

A

off-dry to sweet carbonated sparkling wines

103
Q

there is also a large domestic market in SA for sparkling ….

A

off-dry to sweet carbonated sparkling wines

104
Q

… is responsible for the vast majority of sparkling wine production in the USA

A

California

105
Q

the best sparkling wines in California come from

A

cooler locations, such as Los Carneros AVA & Anderson Valley AVA

106
Q

premium sparkling wines in California (typically)
1. method
2. grapes
3. lees
4. char.

A
  1. the traditional method
  2. PN & Chardonnay
  3. extended ageing on the lees (5 years is not uncommon)
  4. concentrated complex flavours balanced by high acidity
107
Q

large volumes of inexpensive sparkling wines in California
1. method
2. grapes
3. char.

A
  1. tank method or carbonation
  2. a range of grape varieties, grown in warmer, high-yielding regions such as Central Valley
  3. fruity & often medium-sweet to sweet in style

WSET 3 (45 decks)

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