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Advanced Sommelier > Alsace & Lorraine > Flashcards

Alsace & Lorraine Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

True / False: all Alsace Grand Cru must be hand-harvested.

A

True

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2
Q

Alsace Grand Cru AOP wines must be bottled in the traditional ______ bottle.

A

Vin du Rhin / Flûte d’Alsace

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3
Q

What vine training system(s) is allowed for Alsace Grand Cru?

A

Single or Double Guyot

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4
Q

Name the 1 Alsace Grand Cru AOP that allows varietal Sylvaner.

A

Zotzenberg AOP

  • 36.45 ha
  • Located in Bas-Rhin
  • Also produces Riesling, Gewurztraminer, and Pinot Gris
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5
Q

Which Alsace Grand Cru AOP allows Chasselas, Pinot Blanc, and Pinot Noir in blends?

A

Altenberg de Bergheim AOP

  • max. 10% combined Chasselas, Muscat à Petits Grains, Muscat Ottonel, Pinot Noir, and Pinot Blanc
  • Chasselas, Muscat à Petits Grains, Muscat Ottonel, Pinot Noir, and Pinot Blanc must have been planted prior to 2005
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6
Q

True / False: Alsace Grand Cru wines must be vintage dated.

A

True

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7
Q

VT and SGN Alsace Grand Cru wines require an additional ______ years aging.

A

1 year

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8
Q

What are the main soil types of Alsace Grand Cru vineyard sites?

A

Marl, Limestone, Sandstone, Granite

Others include: Clay, Volcanic, Gneiss, Scree, Shale, Loess, and Gypsum

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9
Q

What is Grés de Vosges?

A

A pink sandstone found in Alsace.

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10
Q

Over 2/3 Alsace’s Grand Cru vineyards are located in (Bas/Haut)-Rhin.

A

Haut-Rhin

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11
Q

Name the grapes permitted in Crémant d’Alsace.

A

Blanc: Riesling, Pinot Blanc, Pinot Noir, Pinot Gris, Auxerrois, and / or Chardonnay
Rosé: Pinot Noir

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12
Q

What method is used to produce Crémant d’Alsace?

A

Traditional Method

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13
Q

How long must Crémant d’Asalce spend on the lees prior to dégorgement?

A

9 months

*12 months total aging, including at least 9 months on the lees, is required from the 2012 vintage on)

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14
Q

How is rosé Crémant d’Alsace produced?

A

Maceration or Saignée method

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15
Q

At only 3 ha, ______, is the smallest Alsace Grand Cru.

A

Kanzelberg

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16
Q

At 80 ha, ______, is the largest Alsace Grand Cru.

A

Schlossberg

17
Q

Côte de Toul AOP rouge is made from ______.

A

100% Pinot Noir

18
Q

Côte de Toul AOP blanc is made from ______.

A

Auxerrois and Aubin

19
Q

What grapes are used in the production of Moselle AOP wines?

A

Auxerrois, Müller-Thurgau, Pinot Gris, Pinot Blanc, Riesling, Gewurztraminer, Pinot Noir, Gamay

20
Q

What main river will you find in the Moselle AOP?

A

Moselle River

21
Q

Trimbach

A

Winery Location: Ribeauvillé

Vineyard Holdings: Clos Sainte Hune, Grand Cru Geisberg, Grand Cru Osterberg, Grand Cru Schlossberg

Vinification:

  • Fermentation in stainless steel
  • Except VT and SGN, all wines are fermented dry, and malolactic fermentation is avoided
22
Q

Zind-Humbrecht

A

Winery Location: Turckheim

  • Earned organic certification in 1998
  • Earned biodynamic certification in 2002

Vineyard Holdings: Grand Cru Rangen de Thann, Grand Cru Goldert, Grand Cru Hengst, Grand Cru Brand, Rotenberg, Clos Häuserer, Herrenweg, Clos Jebsal, Heimbourg, Clos Windsbuhl

Vinification:

  • Olivier Humbrecht practices “hands off” winemaking
  • Fermentation from indigenous yeasts can last several months
  • Malolactic fermentation is not stopped if it occurs
  • Wines are aged at least 6 months on the less in old oak barrels
23
Q

Domaine Weinbach

A

Winery Location: Kientzheim
*Biodynamic conversion started in 1998 and was completed in all vineyards by 2005

Vineyard Holdings: Grand Cru Schlossberg, Grand Cru Furtsentum, Grand Cru Mambourg, Grand Cru Marckrain, Altenbourg, Clos des Capucins

Vinification:

  • Pressed as whole clusters
  • Fermentation with indigenous yeasts
  • Fermentation and aging in large foudres
24
Q

Albert Boxler

A

Winery Location: Niedermorschwihr
*The domaine farms organically, but is not certified

Vineyard Holdings: Grand Cru Sommerberg, Grand Cru Brand

Vinification:

  • Fermentation with indigenous yeasts
  • Fermentation in foudres (except Gewürz, VT, and SGN – these are fermented in stainless)
25
Q

Domaine Ostertag

A

Winery Location: Epfig

  • André Ostertag began biodynamic conversion of the vineyards in 1997
  • André is known for the unofficial categories he created for his wines: vins de fruit (expresses fruity typicity), vins de Pierre (expresses their specific terroir), vins de temps (affected by time and weather)

Vineyard Holdings: Grand Cru Muenchberg, Clos Mathis

Vinification:

  • Pressed as whole clusters
  • Spontaneous fermentation with indigenous yeasts
  • Aged on the lees
  • Oak is sourced exclusively from the Voges Mountains
26
Q

Marcel Deiss

A

Winery Location: Bergheim

Vineyard Holdings: Grand Cru Mambourg, Grand Cru Altenberg de Bergheim, Grand Cru Schoenenbourg

Vinification:

  • Fermentation with indigenous yeasts
  • Aging in foudres
27
Q

Hugel et Fils

A

Winery Location: Riquewihr
*The domaine does not use the grand cru designation, instead they have three tiers, varietal base wines, “tradition” (middle tier), “jubilée” (top tier)

Vineyard Holdings: Grand Cru Sporen, Grand Cru Schoenenbourg

Vinification:
-Long, slow fermentation in temperature-controlled barrel or tank

28
Q

Domaines Schlumberger

A

Winery Location: Guebwiller
*Release their wines under three categories: “Les Princes Abbés” (AOC range), “Les Grands Crus” (Pinot Gris & Gewürztraminer only), and “Les Cuvées de Collection” (late-harvest and SGN)

Vineyard Holdings: Grand Cru Kitterlé, Grand Cru Kessler, Grand Cru Saering, Grand Cru Spiegel

Vinification:

  • Pressed as whole cluster
  • Fermented in temperature-controlled oak
  • Aged on the lees up to 9 months
  • Aged in stainless steel or 12-18 months
29
Q

Albert Mann

A

Winery Location: Wettolsheim

  • Certified organic since 2000
  • Certified biodynamic since 2010

Vineyard Holdings: Grand Cru Hengst, Grand Cru Schlossberg, Grand Cru Furstentum, Grand Cru Steingrubler, Clos de la Faille

Vinification:

  • Pressed in whole clusters
  • Fermentation with indigenous yeasts
  • Lees aging
  • Biodynamic practices
30
Q

Lucien Albrecht

A

Winery Location: Orschwir
*Organic farming

Vineyard Holdings: Grand Cru Pfingstberg

Viticulture/Vinification:

  • Green harvesting
  • Temperature-controlled fermentation
  • 6 months lees aging with weekly bâtonnage
31
Q

Domaine Josmeyer

A

Winery Location: Wintzenheim
*Switched to organic and biodynamic viticulture in 2000, receiving certification for both in 2004

Vineyard Holdings: Grand Cru Hengst, Grand Cru Brand

Vinification:

  • Fermentation in temperature-controlled stainless steel with indigenous yeasts
  • Aged on the lees in foudres
32
Q

Meyer-Fonné

A

Winery Location: Katzenthal
*Félix Meyer has become interested in organic viticulture, now working without synthetic fertilizers, pesticides, or herbicides

Vineyard Holdings: Grand Cru Kaefferkopf, Grand Cru Sporen, Grand Cru Wineck-Schlossberg, Grand Cru Schoenenbourg

Vinification:

  • Temperature-controlled fermentation in stainless or oak with indigenous yeasts
  • Aged on fine less in old foudres
  • “Classic” bottled in mid-May
  • lieu-dit and grand cru bottled in September
33
Q

Barmès-Beucher

A

Winery Location: Wettolsheim
*Certified biodynamic since 1998

Vineyard Holdings: Grand Cru Pfersigberg, Grand Cru Steingrubler, Grand Cru Hengst, Rosenberg, Leimenthal, Pfleck, Clos Sand, Herrenweg

Vinification:

  • Fermentation with indigenous yeasts
  • Biodynamic practices
34
Q

Paul Blanck et Fils

A

Winery Location: Kientzheim

Vineyard Holdings: Grand Cru Schlossberg, Grand Cru Furstentum, Grand Cru Mambourg, Grand Cru Sommerberg, Grand Cru Wineck-Schlossberg

Vinification:

  • Fermentation with indigenous yeasts
  • Lees aging in oak for 1 year

Advanced Sommelier (35 decks)

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