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WSET D4 Sparking Wine > Ch 2 part 2 > Flashcards

Ch 2 part 2 Flashcards

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1
Q

VINEYARD MANAGEMENT

Planting

A

max inter-row spacing 1.5 meters and intra-row spacing of .9-1.5 meters, total space not to never reaching more than 2.5 M

Density of 8,000 vines per hectare

  • higher yields – not necessary for tannins to be ripe, flavors, or colors to be concentrated
  • average number of fruiting buds must not exceed 18per Square meter
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2
Q

VINEYARD MANAGEMENT

training, pruning, trellising of vine?

A

Taille Chablis Guyot

Cordon du Royat Vallee de la Marne

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3
Q

VINEYARD MANAGEMENT

describe training technique- Taille Chablis

A

recognized as best for Chardonnay

3-4 cordons max up to 5

at end of each cordon spur w/ up to 5 buds

retaining large proportion of permanent wood to protect against frost

spurs grown at yearly interval and must be trained to max of .6M above ground - solar energy reflected from chalk soil

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4
Q

VINEYARD MANAGEMENT

describe training technique-Cordon du Royat

A

System used for PN and PM

vine has single cordon that is spur-pruned, shoots are vertically positioned

spur pruning on a single permanent cordon

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5
Q

VINEYARD MANAGEMENT

describe training technique- Guyot

A

Chard, PN, and PM

-replacement cane system with vertical shoot positioning permeated in lesser rated vineyards

single or double guyot is permitted

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6
Q

VINEYARD MANAGEMENT

describe training technique: Vallee de la Mare

A

PM only, cane pruning

method is similar to Guyot with higher number of buds

used less now than in past

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7
Q

VINEYARD MANAGEMENT

Climate risks?

A
  • spring frost kills vines or parts of vines
  • spring frost destroy new buds and reduced yields
  • rain in June disruption to flower and fruit set- reduce yields or lead to production of rip and unripe fruit together
  • violent storms and hail in summer damage grapes and vines
  • hot & humid summer leads to spread of botrytis
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8
Q

VINEYARD MANAGEMENT

Diseases & Pests?

A

Downy Mildew -Fungal disease deal with as needed

Powdery mildew -fungal disease deal with as needed

fanleaf virus -brought in by dagger nematode

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9
Q

VINEYARD MANAGEMENT -Sustainable Viticulture

-in the vineyard?

A

promoted by the Comite Champagne – one of the 1st places to approach this as a regional level

Sexual Pest Confusion techniques reduce need for pesticides

Soil protection methods- mgnt of groundwater on slopes & cover cropping to enhance biodiversity

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10
Q

VINEYARD MANAGEMENT -Sustainable Viticulture

-in the winery?

A

water mgnt schemes

recycle waste and by products

2010 Comite Champagne introduced lighter Bottle shape

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11
Q

VINEYARD MANAGEMENT -Harvest

when is harvest?

A

set each year by the Comite Champagne

sample 450 control plots at time of veraison

measure amt permitted yield year and required min ABV

date only start- producer can choose after

INAO (Institued national de l’origine et de la qualtie) start picking their fruit earlier than official opening date for their particular village

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12
Q

VINEYARD MANAGEMENT -Harvest

What dose the Comite Champagne measure that will determine a harvest date?

A

rate of color changeaverage weight

sugar concentration acidity

incidence of botrytis

-start date to endure quality of the wine -avoid overcropping

also seeks to protect the price/ supply demand

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13
Q

VINEYARD MANAGEMENT -Harvest

reserve stock?

A

in good vintages, a % of crop is set aside as reserve wine.

Comite Champagne is responsible for managing the level of these reserves

upper limit of yield is controlled by EU law at 15,000 kilos/hecter achieved in 2006 & 2007

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14
Q

VINEYARD MANAGEMENT -Harvest

Champagne AOC regulations specify hand harvesting. Why?

A

-specify hand harvest so that whole bunch pressing can be done which

avoids crushing & oxidation and microbial spoilage – preserve fruit quality -use of bins for collection

harvest lasts around 3 weeks- harvesters mainly traveling workforce that often returns loyally year after year.

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15
Q

WINEMAKING- THE JUICE

How is high juice quality achieved?

A

whole bunches pressed under gradually increasing pressure

  • 4,000 Kilos of grapes marc
  • low phenolic (avoid tannin from skin and seeds)
  • white juice from PN and PM
  • basket press, pneumatic, and hydraulic horizontal presses are used

Comite Champagne imposes max yield is 79 hL/Ha but raised to 98hL/ha with surplus as reserve

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16
Q

WINEMAKING- THE JUICE

describe the cuvee?

A

the 1st 2,050 L made up of free run juice and the 1st pressing

-rich in acid, lighter in color, produces wine w/ greatest fitness

long ageing potential

17
Q

WINEMAKING- THE JUICE

describe the Taille

A

2nd part is the 500 Liters

limiting total pressing to protect wine quality and avoid over extraction of phenolics -maintain fruit flavors

  • has lower acidity, richer in color, useful to add in blends
  • mostly produced to NV

natural sugar is lower, capitalization permitted to achieve 11% ABV and fila wine to be 13% ABV stipulated by EU wine law

18
Q

WINEMAKING- ALCOHOLIC FERMENTAITON

what are choices for champagne?

A
  • most choose temperature controlled stainless steel
  • some re-introducing some oak, or oak foundres

goal of texture, richness and mouthfeel

MLF - used to reduce and soften the acidity of the final wine

Choice to avoid or if beneficial: eg: in cooler years

-warmer harvest- more a choice of the producer

19
Q

WINEMAKING- BLENDING

What is the aim?

A

assemblage- to create wine greater that the sum

vineyard, varieties, vintages,

rely on the experience of the Chef de cave (master blender)

-predict how evolve over time

20
Q

WINEMAKING- BLENDING

benefits of having reserve wine?

A

-reduce risk when wine cannot be made

  • create house style
  • when treated in different ways, becomes recipe ingredients
  • used to craft rose
21
Q

WINEMAKING- BLENDING

Reserve wine reduce risk

A
  • larger house have large quality of different __
  • need financial strength to have library
  • can add to volume of a poor harvest year
22
Q

WINEMAKING- BLENDING

how much reserve wine is used to make what kind of style?

A

typical of large brands to blend in 10-15% of reserve wine from the last one or two vintage

Premium brands may blend 30-40% to create depth & complexity

23
Q

WINEMAKING- BLENDING

reserve wine treatments include?

A

reserve wine may be kept in

stainless- clean

oaked- add mildly oxidative notes

perpetual reserve where some wine is drawn off each year

24
Q

WINEMAKING- BLENDING

reserve wine rose

A

most created by adding still red wine to base of white wine

a few made by using contact

yeast absorbs color pigments from wine during each ferm

25
Q

SECOND FERM AND MATURATION

added to initiate second ferm?

A

Liqueur de triage

26
Q

SECOND FERM AND MATURATION

describe results of lees aging?

A

autolysis produces toasty, brioche characters

can be more prominent in Champange than in warmer climates due to the lower intensity of primay fruit

-can continue for many years – little change after decade - can lead to Late Discgorged wines

-protect wine against oxidation development

27
Q

SECOND FERM AND MATURATION

treatment of lees aging?

A

NV spend min 15 month aging of which 12 on lees

Vintage as min 15 mts age (12 on lees) but many times longer

-can not be release until 3 years after tirage.

Late disgorged- attract higher prices

28
Q

SECOND FERM AND MATURATION

added after discouraging ?

A

Liqueur d’expedition

amount of sugar important

nature of wine in liqueur d’expeditoin important

youthful- add fresh flavors

reserve – add baked apple or dried fruit

rose- color correction

WSET D4 Sparking Wine (25 decks)

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