Ch 42 Flashcards
USA sparkling wine
Best comes from Los Carneros AVA
Anderson Valley AVA
-extended lees age for 5 years not uncommon
-best display H acid and complex flavors
-inexpensive are from Central Valley: H volume, tank or CO2, medium sweet
South Africa Sparkling wine
Method Cap Classique- Western Cape
Chard and PN
Premium producers belong to Cap Classique Producers Association
- 12 month Lees age minimum (recommenced)
- not necessary to be member to use CAP Classique on label
NZ sparkling wine production
- high reputation for Traditional Method
- classic champagne grapes
- Sytle: NV, vintage, rose, B d Blanc, B d Noir
- produced all wine regions (not Ackland)
- Marlborough = H volume (south island)
- Sauv Blanc –> tank method
inexpensive sparkling wine from Australia and red sparkling?
Produced in Riverina; tank of CO2
-fruity, range in sweet
Best sparkling red= Shiraz, Cab, and Merlot
- inexpensive = Tank or CO2
- better = traditional method, full body, red berry fruit
Premium Australian sparkling wine is made where?
Yarra Valley
Adelaide Hills
Tasmania
Premium Australian sparking wine is made from what gapes and in what style production?
usually made from Chard and PN
styles: NV, Vintage, Rose, Bd Blanc, and Bd Noir
Sekt
- highest per capita consumption of sparkling wine in the world
- Virtually all Tank Method
- base wine comes from France or Italy and turned into sparkling wine in Germany
Deutschersekt
- grapes grown in Germany
- best from Riesling
- if grapes from quality regions (Mosel), wine can bear Superior Appellation _____ bA
- Top Estates will produce sing vineyards traditional method premium = rare
wine making prosecco
Tank method
- M acid, Fresh aroma, green apple and melon
- Style: Brut, Extra Dry, Dry
- result by interrupting fermentation by chilling and filtering
- consume young
Prosecco
NE Italy DOC - wide area of Veneto and Friuli
Premium = Conegliano-Valdobbiadem DOCG
- steep limestone hills NW Venice
- Cartizze and Rive (on label) indicate wine is from quality vineyard site
- Glera
wine making, cava is made from what grapes?
Traditional Grapes - Maccbeo, Viura, Xarel-lo and Parellada (white)
Garnacha dn monastrelle for rose
Wine making, characteristics of Cava?
-most is dry, M acid
-some have autolysis
-using Chard and PN in blend detracts from the point of difference
=premium = extensive lees
Asti
DOCG Piemonte NW Italy
- muscat Blanc e Petits Graains
- distinctly grapey
- pronounced fruity, peach, w/ floral
- sweet, L ABV
- No Autolytic characteric
- not benefit from age
Where is cava made?
DO is non contiguous geo areas across Spain
Notable area:
1) Catalan vineyard- Saind Sadurni d’ Anoia
2) Navarra,
3) Rioja,
4) Valencia
-Traditional method 9 mt lees
Vouvray
Chenin Blanc Sparkling in Cremant de Loire
- naturally H Acid
- does not take on much bready, biscuit character
- when autolytic character is present, tends to be smoky or toasty
- traditional method on lees for 9 months
Samur
Cremant de Loire–_____
use Chard, chenin blanc, franc, and range of local grapes
-can be red sparkling w/ just Franc
-Traditional method, 9 mt lees
Cremant
- apply to French sparking w/ AC
- Traditional method
- 9 mts lees
- grapes of that region for still wines
Cremant: French important regions?
_____ d’ Alsace
_____de Bourgogne
_____ de Loire
Quality level of Champange
Finest examples displaying some complexity for use of reserve wines
-vintage more concentrated toasty biscuit
Rose, NV, vintage= autolysis w/ subtle fruit red berry
Bd Blanc= Lt to Med citurs fruit
Bd Noir = fuller red fruit
Prestige Cuvee- finest wine
Wine making process in Champagne
1st fermentation in stainless steel, oak, mix, MLF encouraged or not
2nd blending used to achieve style
3rd length of time aged include on the lees (12 mts) total (15 mts) or vintage (36mt)
Cuvee
1st liquid to come off the press
- contains purest juice
- remainder is called taille
- best is only made from ____
grape varieties used in Champagne
Chard
PN
Meunier
Cote de Blancs and Cote de Sezanne
regions uses only Chard
H acid and floral
Montagne de Reims and Cote de Bar
regions use PN
- body
- structure
- red fruit character
Vallee de la Marne
region uses Meunier
- late bud,
- fruity
- important for young wines
Champagne climate
cool continental
-winter freeze
spring frost, rainy, cloudy, low level
H Acid
Champagne grape growing?
-minimize frost risk by plant on slopes
soil dominated by chalk -drainage and can retain water through drought
-sustainable AG
5 Sub regions of Champagne
3 famous close to Reims and Epernay
- Montagne de Reims
- Valle de la Marne
- Cote de Blanc
SW of Epreny is Cote de Sezanne
SE of Epernay- Cote des Bar
Champagne AC
- Village (whole village is rated) not specifically vineyare will have Cru status
- Premier Cru 44 of them
- Grand Cru 17 of them
problems with Champagne AC appellation system?
- not required to meet stricter production
- not ever plot w/in village rated grand cru will have potential
