Ch 42

Question 1

USA sparkling wine

Answer 1

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

Question 2

South Africa Sparkling wine

Answer 2

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

Question 3

NZ sparkling wine production

Answer 3

• 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

Question 4

inexpensive sparkling wine from Australia and red sparkling?

Answer 4

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

Question 5

Premium Australian sparkling wine is made where?

Answer 5

Yarra Valley
Adelaide Hills
Tasmania

Question 6

Premium Australian sparking wine is made from what gapes and in what style production?

Answer 6

usually made from Chard and PN

styles: NV, Vintage, Rose, Bd Blanc, and Bd Noir

Question 7

Sekt

Answer 7

• 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

Question 8

Deutschersekt

Answer 8

• 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

Question 9

wine making prosecco

Answer 9

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

Question 10

Prosecco

Answer 10

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

Question 11

wine making, cava is made from what grapes?

Answer 11

Traditional Grapes - Maccbeo, Viura, Xarel-lo and Parellada (white)
Garnacha dn monastrelle for rose

Question 12

Wine making, characteristics of Cava?

Answer 12

-most is dry, M acid
-some have autolysis
-using Chard and PN in blend detracts from the point of difference
=premium = extensive lees

Question 13

Asti

Answer 13

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

Question 14

Where is cava made?

Answer 14

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

Question 15

Vouvray

Answer 15

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

Question 16

Samur

Answer 16

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

Question 17

Cremant

Answer 17

• apply to French sparking w/ AC
• Traditional method
• 9 mts lees
• grapes of that region for still wines

Question 18

Cremant: French important regions?

Answer 18

_____ d’ Alsace
_____de Bourgogne
_____ de Loire

Question 19

Quality level of Champange

Answer 19

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

Question 20

Wine making process in Champagne

Answer 20

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)

Question 21

Cuvee

Answer 21

1st liquid to come off the press

• contains purest juice
• remainder is called taille
• best is only made from ____

Question 22

grape varieties used in Champagne

Answer 22

Chard
PN
Meunier

Question 23

Cote de Blancs and Cote de Sezanne

Answer 23

regions uses only Chard

H acid and floral

Question 24

Montagne de Reims and Cote de Bar

Answer 24

regions use PN

• body
• structure
• red fruit character

Question 25

Vallee de la Marne

Answer 25

region uses Meunier

• late bud,
• fruity
• important for young wines

Question 26

Champagne climate

Answer 26

cool continental
-winter freeze
spring frost, rainy, cloudy, low level
H Acid

Question 27

Champagne grape growing?

Answer 27

-minimize frost risk by plant on slopes
soil dominated by chalk -drainage and can retain water through drought
-sustainable AG

Question 28

5 Sub regions of Champagne

Answer 28

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

Question 29

Champagne AC

Answer 29

• Village (whole village is rated) not specifically vineyare will have Cru status
• Premier Cru 44 of them
• Grand Cru 17 of them

Question 30

problems with Champagne AC appellation system?

Answer 30

• not required to meet stricter production

- not ever plot w/in village rated grand cru will have potential