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WSET D4 2022 > Champagne, Cava, Prosecco > Flashcards

Champagne, Cava, Prosecco Flashcards

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1
Q

What are the regulatory associations Champagne, Cava, Prosecco?

A

Comite Interprofessinoel du Vin de Champagne (CIVC), Consejo Regulador del Cava; None listed for Prosecco, it is an EU PDO.

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2
Q

What is the typical acid of Champagne, Cava, and Prosecco?

A

Champagne: High / Cava: Med to Med+ / Prosecco: Med to Med+

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3
Q

What is the typical aromas and intensity of Champagne, Cava, and Prosecco?

A

Champagne: Med intensity, Apple & Lemon, Biscuit Autolytic / Cava: Light to Med intensity Apple, Lemon, Herbal; Light-Pronounced Autolytics / Prosecco: Light to Med Intensity Apple, Pear, (Peach)

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4
Q

What is the typical alcohol & body of Champagne, Cava, and Prosecco?

A

Champagne: Med alcohol / Cava: no mention (~light to Med) / Prosecco: Low to Medium alcohol

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5
Q

What is the typical quality & price of Champagne, Cava, and Prosecco?

A

Champagne: Good to Oustanding, Mid to Premium price / Cava: Acceptable to Outstanding (no mention price) / Prosecco: Acceptable to Very Good; Inexpensive to Premium

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6
Q

What is the typical sweetness level of Champagne, Cava, and Prosecco?

A

Champagne: no mention / Cava: Brut (8-9g/L) / Prosecco: Extra Dry (12-17g/L)

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7
Q

How is Rosé made in Champagne, Cava & Prosecco?

A

Champagne: Rosé d’assemblage (common) or Rose de Saignee / Cava Rosado: min 25% black grapes, by maceration / Spumante Rosé; Glera w/up to 15% PN, Brut Nature to Extra Dry

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8
Q

What are the higher tiered wines in Champagne, Cava & Prosecco?

A

Champagne: Vintage, Prestige Cuvée, Late Release / Cava: Reserva, Gran Reserva, de Paraje Calificado (=de Guarda Superior) / Prosecco: DOCG, Rive (+Place), Superiore di Cartizze DOCG

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9
Q

When did production of Champagne, Cava, & Prosecco start?

A

Champagne: 1600s / Cava: late 1800s (Trad Method used) / Prosecco: 1880s (Tank Method developed)

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10
Q

What did 5 things did Dom Perignon (died 1715) contribute to Champagne’s history?

A

1) First white from blk grapes 2) Invented Coquard Press 3) Assemblage to ameliorate 4) Re-introduced cork stopper 5) Use of stronger English glass

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11
Q

What 4 things happened in the 1600s in Champagne?

A

1) Wine made from PN and was pink 2) Fermentation halted in winter, started again inn Spring, producing bubbles 3) Sparkling fashionable in England 4) Pressure-tolerant Glass produced in England

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12
Q

What 4 things happened in the 1800s in Champagne?

A

1) Controlled 2nd ferment in botle using measured sugar & yeast for desired pressure

2) Riddling in pupitres developed by Veuve Clicquot

3) Disgorgement via ice bath = clear wines

4) Dry style developed alongside popular sweet style

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13
Q

What 3 things happened in the 1900s in Champagne?

A

1) Vineyard area of Champagne defined w/current AOC boundary 2) Echelle des Crus devised 3) Blocage System (reserve wines) started

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14
Q

What is the climate in Champagne, Cava, & Prosecco?

A

1) Cool continental w/oceanic influence, 11 degrees 2) Penedes & Tarragona - Mediterranean; Lleida - Mediterranean/Continental 3) Warm, moderately continental; Altitude influence DOCG

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15
Q

What is rainfall/irrigation like in Champagne, Cava & Prosecco?

A

1) 700mm spread 2) 540mm spread (Penedes); irrigation permitted but strict 3) Moderate

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16
Q

What is the trend in Champagne with harvest in the past 30 years?

A

Moved up an average of 18 days, acidity has dropped, and potential alcohol has increased by 0.7%, riper fruit

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17
Q

What is the altitude of Champagne, Cava, & Prosecco?

A

Champagne: most 90-300m / Cava: Penedes - most 200-300m, some 700-800m Lleida, 0-700m; Tarragona, low rolling hills; Rioja Low-425m / Prosecco Conegliano Valdobbiadene 200-320m

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18
Q

What are the general soil type & characteristics in Champagne, Cava & Prosecco?

A

1) Chalky w/limestone subsoil & chalk 2) Alluvial clay @ low alt, Stony-clay/granite @ high alt (Penedes) 3) Vary considerably; more fertile on plains

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19
Q

What are the soil types of each sub-region in Champagne?

A

Montagne de Reims - Grand Cru on chalk

Cote des Blancs - purest chalk

Vallee de la Marne - clay, marl, sand

Cote de Sezanne - clay & silt w/chalk pockets

Cote des Bar - Kimmeridgian calcerus marl soils w/ stony limesone

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20
Q

What are the 5 Grand Cru villages in Montagne de Reims?

A

1) Mailly 2) Verzy 3) Verzenay 4) Ambonnay 5) Bouzy

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21
Q

What is the Grand Cru village in Vallee de la Marne?

A

1) Aÿ

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22
Q

What are the 4 Grand Cru villages in Cote des Blancs?

A

1) Cramant 2) Oger 3) Avize 4) Le Mesnil-sur-Oger

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23
Q

What varieties are grown in each Champagne subregion?

A

MDR - Mostly PN & Meunier, with some Chard / CDB - Chardonnay / VDM - Meunier, some Chard / CDS - Chardonnay mostly / CDB - PN

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24
Q

What is the topography/climate of each Champagne subregion

A

MDR - Wide plateau; some villages facing north / CDB - none / VDM - frost-prone valley / CDS - Warm, SE facing slopes / CDB - Steep slopes w/excellent drainage

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25
Q

What style of wine does each Champagne subregion produce?

A

MDR - Very high acid & austere

CDB - Intensity & longevity, austere

VDM - Fruity

CDS - Riper, fruitier, lower rated

CDB - Full-flavoured, ripe

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26
Q

What is the varietal % breakdown for Champagne, Cava & Prosecco?

A

1) PN 38%, Meunier 32%, Chard 30% / 2) Macabeo (37%), Xarel-lo (20%), Parellada (19%) / 3) Mostly Glera (must be 85% of wine)

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27
Q

What is the region size of Champagne, Cava, & Prosecco?

A

1) 35,000ha
2) n/a
3) 34,100ha (DOC: 24,000ha, CV: 8,100ha, AS: 2,000ha)

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28
Q

What are the non-principal permitted varieties in Champagne, Cava, Prosecco?

A

1) PB, Petit Meslier, Arbanne, Fromenteau 2) Chardonnay, Trepat, Garnacha Tinta, PN, Monastrell 3) Up to 15% of certain varieties

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29
Q

What are 6 characteristics of Meunier?

A
  • Floury appearance - Buds early, ripens early - Reliable on clay - Botrytis prone - Fruity
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30
Q

What are planting densities for Champagne, Cava, Prosecco?

A

CH: max 8,000/ha (1.5m inter; 0.9-1.5m; max. 2.5m total) intra/ CAVA: 1,500-3,500ha / Prosecco: 3,000 ha

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31
Q

Training systems in Champagne, Cava, Prosecco?

A

1) Taille Chablis, Cordon du Royat, Guyot, Vallee de la Marne / 2) Bush or single or double cordon / 3) Sylvoz, Double Arched Cane, Guyot

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32
Q

What is a pruning law in Champagne?

A

Fruiting buds must not exceed 18/sq m

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33
Q

What are 4 characteristics of Taille Chablis?

A

1) 3-4 cordons (max 5) each with a spur w/ up to 5 buds

2) Permanent wood for frost protection

3) Spurts trained to max. 0.6m for light reflection

4) Best for Chard

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34
Q

What are 2 characteristics of Cordon du Royat?

A

Single cordon, spur pruned, with VSP; Best for PN & Meunier

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35
Q

When is Guyot used in Champagne?

A

For lesser rated vineyards, all 3 main varieties

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36
Q

Describe Vallee de la Marne training system?

A

Similar to Guyot but w/ more buds

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37
Q

What are the pest & disease hazards in Champagne, Cava, & Prosecco?

A

CH: Downy & powdery, Dagger Nematode, Fanleaf, Botrytis / CAVA: Botrytis, Downy (Humid); powdery (dry), Grapevine moth / PROSECCO: Powdery, downy, millerandage, grapevine yellows

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38
Q

What are climate risks in Cava & Prosecco?

A

Cava - Misty, humid mornings

Prosecco - Drought, humidity & fog in plains

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39
Q

What are some measures of sustainability Champagne is taking?

A
  1. Sexual Confusion 2. Grundwater management on slopes 3) Cover crops 4) Water management, waste and byproduct recycling 5) Lighter wight bottle by 60g in 2010
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40
Q

When does Harvest begin in Champagne, Cava, & Prosecco?

A

1) When Comité dictates, lasts 3 wks. 2) “Early” - Sugar/Acid 3) No mention

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41
Q

What is the harvest method in Champagne, Cava & Prosecco?

A

1) Must be by hand into perforated bins, max 50kg 2) 90% by-hand (basic in 25kg crate; premium in 10kg); 10% machine 3) Machine on plains; By-hand on hills; Rive & Cartizze must be by-hand

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42
Q

What does the Comité measure for harvest start date?

A

450 fruit samples from conttrolled plots from véraison, measuring 1) Rate of colour change 2) Weight 3) Sugar 4) Acid 5) Botrytis

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43
Q

How are yield (and reserve) levels managed in Champagne? (2 ways)

A

1) Comité sets permitted yields in July and specific reserve levels in good vintages 2) EU Limits yields to 15,500kg/ha

Comité also considers a) current stocks b) global demand c) season progress

44
Q

How does pressing occur in Champagne, Cava and Prosecco?

A

1) Whole-bunch, basket typ (or pneumatic or hydraulic) 2) Whole-bunch in pneumatic for quality 3) Whole-bunch or destemmed (some believe WB = primary fruit)

45
Q

What are permitted press fractions in Champagne?

A

Cuvee (Free run, First) = 2,050L + Taille (2nd) = 500L&raquo_space; allowed from one mark (4,000kg press load)

46
Q

What pre-ferment adjustments might be made in Champagne, Cava, or Prosecco?

A

Champagne can chapitalize to min alc of 11%

47
Q

What is 1st ferment like in Champagne, Cava, Prosecco?

A

1) Stainless or Oak (Foudres)
2) Stainless @ 14-16 degrees; propegated or purchased yeast
3) Stainless 15-20 days @ 18 degrees

48
Q

Is malolactic fermenation used in Champagne, Cava, Prosecco?

A

1) Stylistic/vintage decision 2) No 3) No

49
Q

What, if any reserves are used in Champagne, Cava, Prosecco?

A

1) 10-15% typical; 30-40% potentially for premium 2) No due to vintage consistency 3) No

50
Q

Why are blending/reserves used in Champagne? (4 reasons)

A

1) Consistent house style 2) Smooth vintage variation 3) Depth & complexity 4) Rose

51
Q

Where are reserves stored in Champagne?

A

Stainless (reductive), Oak, (oxidative), Perpetual reserve, or Magnum

52
Q

What are lees ageing requirements in Champagne, Cava, Prosecco?

A

1) NV 12 mo.; 15 from tirage to release; Vintage 12 mo.; 36 from tirage to release 2) De Guarda 9 mo.; Reserva 15 mo.; Gran Reserva 30 mo.

53
Q

What are options for Liqueur d’Expedition?

A

Youthful or reserve wine. Adjust colour.

54
Q

What closure is required for Champagne?

A

Cork with “Champagne” and vintage if applicable

55
Q

When, how & why was the Echelle des Crus established?

A

In early 1900s, named Villages and ranked Grand Cru (17 @ 100%) Premier Cru (42 @ 90-99%) or other (257 @ 80-89%) and priced grapes accordingly. Pricing eliminated but designations remain; village can be listed on label.

56
Q

What business designations are there in Champagne, Cava, Prosecco?

A

1) NM = Negociant Manipulant, RM = Recoltant Manipulant, CM = Coop de Manipulation

2) 4 Registers administered by the Consejo: Growers, Producers of Base Wine, Storekeeper of Base Wine, Producer of Cava

3) no designations, but “Growers, Base wine producers, sparkling producers”

57
Q

What is the domestic/export split in Champagne, Cava, Prosecco DOC & CV DOCG?

A

1) 50% / 50%

2) DOC - 33% / 67%, CV - 60% / 40%

3) 22% / 78%

58
Q

Approximately how many bottles per year does Champagne, Cava, and Prosecco produce?

A

1) 300 million 2) 250 million 3) 500 million

59
Q

Which business type is responsible for most sales & exports in Champagne? Example?

A

Houses

  • Top 5 account for 2/3 of sales value (ie. LVMH, Vranken Pommery Monopole)
60
Q

What is the third largest Champagne brand in sales?

A

Nicolas Feuillatte, a co-op

61
Q

What 4 factors impact supply of Champagne?

A

1) Max Yields 2) Max Reserves allowed 3) Sale of reserves/additional stock 4) Amount of land (region is reviewing an addition)

62
Q

What 3 factors impact demand of Champagne?

A

1) Competition 2) Average domestic/export price 3) Trends (4 - Calibre/reputation of the vintage, 5 - Global state of economy [luxury good])

63
Q

What 4 factors impact cost of production in Champagne?

A

1) Grape price
2) Village designation (land cost)
3) Rosé (lower yield)
4) Oak use

64
Q

What is the cost breakdown of a bottle of Champagne?

A

50% Fruit, 30% Production, 20% Marketing

65
Q

What are the options for distribution of Champagne?

A

1) Own distribution systems (large houses/congolmerates) 2) Agency given marketing budget 3) Specialist agent with market visits (Growers)

66
Q

What are 5 new products/trends in Champagne? One supporting fact for each?

A

1) Brut Nature & Extra Brut (ie. exports doubling in a 5 year period) 2) Demi-sec wines over ice/cocktails (ie. Moet Ice Impérial) 3) Rosé (Moet & Veuve investing) 4) Single Vineyard Wines (ie. Krug’s Clos de Mesnil 1989) 5) Grower Chamapgne (Champagne Drappier)

67
Q

What is the timeline of the history of Cava?

A

Late 1800s: Trad method made near Barcelona, pioneered by Ferrer & Raventós families; 1960s: Cava an informal term; 1972: protected term 1986: Spain joins EU; 1989: PDO as a wine received

68
Q

WHERE are the main varieties predominantly grown in Spain?

A

Macabeo: 100-300m in Penedes; some higher in Penedes & Rioja; Xarel-lo 0-400m in Penedes; Parellada higher sites (500m) Penedes; Trepat, Tarragona

69
Q

What are the varietal characteristics of Spanish varieties?

A

Macabeo: buds later, ripens early, high yielding, light intensity apple/citru; Xarel-lo: mid budding/ripening, gooseberry/greenage plum/herbal; Parrellada buds early, ripens late, finesse/floral; Trepat - strawberry & high acid

70
Q

Why is Spain’s planting density suited to sparkling production?

A

Low density with moderately high yields ensures non-intense primary aromas

71
Q

Vine density reasoning of Champagne vs Cava vs Prosecco?

A

Champagne’s land is very expensive, ample water is available, high yields are permitted due to delicate flavours desired. Cava & Prosecco, lower due to more vigorous varieties. Less availability of water in Cava. Prosecco lower to allow access to machinery.

72
Q

What two regions might special rootstocks be employed? Why?

A

Cava - lime tolerance and vigour control; Loire - lime tolerance

73
Q

What testing might occur for Cava at harvest?

A

Gluconic acid testing for botrytis

74
Q

What is a consideration in the traditional method process of Cava? How?

A

Speed of release: automated gyropalette and rotating drum disgorgement; yeast strain selection; smooth inner glass.

Disgorgement process can take as little as 80 mins

75
Q

What are the 7 requirements of Cava de Guarda Superior?

A

1) Reserva, 15 mo. Gran Reserva, 30 mo. on lees
2) 10 yr old vines min
3) Organic growing
4) Max yield 10 tonnes/ha
5) Year of harvest stated
6) Traceability
7) Integral Producer stamp or Zone of Origin stated

76
Q

What are the 2 largest producers of Cava and what % do they produce?

A

Freixenet & Codorniu @ 75% total

77
Q

What is the largest co-op of Cava and what do they offer?

A

Cevipe. Sells base wine only

78
Q

What is the sales trend in Cava?

A

Plateau’d since 2010 after a period of grown from the 1980s.

79
Q

What are 3 new categories of sparkling wine in Spain? What are the growing & lees ageing requirements?

A
  1. Clàssic Penedès - Organic; 15 mo.
  2. Corpinnat - Organic, hand-harvets, 90% local varieties; 18/30/60 mo.
  3. Espumoso de Calidad de Rioja - hand harvested, 15/24/36 mo.
80
Q

What is the sales breakdown of Prosecco DOC vs. CV DOCG vs. Asolo DOCG?

A

82%, 15%, 3%

81
Q

What are the sizes of Prosecco DOC, CV DOCG, Asolo DOCG?

A

24,000ha, 8,100ha, 2,000ha

82
Q

What are labelling requirements for DOCG wines?

A

CV must state Conegliano or Valdobbiadene or both; Superior may be added and/or Prosecco ommitted

83
Q

What are the varietal characteristics of Glera?

A

Semi-aromatic, vigorous, potentiall high yielding; at risk of powdery, downy, grapevine yellows

84
Q

What are the characteristics of the Sylvoz training method?

A

1) High cordons with shoots hanging downwards 2) Inexpensive to set-up 3) Avoids frost risk 4) Limits winter pruning 5) Can overcrop 6) Canopy management to avoid shading/cluster distribution 7) Allows machinery

85
Q

What are the characteristics of the Double-Arched cane training method?

A

1) Two replacement canes bent into an arch and secured 2) Cost of tieing down 3) Good consistency and bud fruitfulness 4) Good ventilation 5) Frequent shoot thinning

86
Q

When is Guyot used in Prosecco?

A

On flatter land where machine harvesting is possible to reduce cost

87
Q

What are the differences in viticulture for DOC and DOCG regions?

A
  1. High vs low yields = concentration
  2. Steep vs flat land = Machine vs hand work
  3. Diurnals = low vs. high concentration
88
Q

Describe 2nd fermentation and bottling in Prosecco?

A

Occurs in a pressurized tank for 1 mo. @ 12-15 degrees. Chilled to stop ferment. Few weeks on lees, then wine is chilled, filtered bottled. No ageing required.

89
Q

How are wines sweetened in Prosecco?

A

Typically the tirage is set for a certain RS and CO2; no final sweetening adjustment is made. It is allowed to do so however.

90
Q

How might a producer add complexity in Prosecco DOCG? What can this be called?

A

A) Slow down 2nd ferment by lowering temp or B) Leave on the lees for a few months. Charmat Lungo = 9 mo lees contact via agitation

91
Q

What are labelling requirements for Prosecco Col Fondo?

A

“Rifermentazione in bottiglia,” and “Suit Lieviti” in DOCG

92
Q

What are max. yields in Champagne, Cava, & Prosecco?

A

Champagne 79hl/ha; 98hl/ha w/ reserves; Cava 79hl/ha; 10 tonnes/ha Superior; Prosecco 125hl/ha DOC, 94.5hL/ha CV & Asolo DOCG, 90hl/ha Rive 85hL/ha Cartizze

93
Q

What are the 4 laws of producing Prosecco?

A
  1. Min 85% Glera
  2. Max Yields (125, 94.5, 90, 85)
  3. Sold in bottle
  4. 85% of Vintage if listed
94
Q

What are the 4 requirements for “Rive” designation?

A
  1. Grown in 43 Rive 2. Hand picked 3. Max 90 hl/ha 4. Vintage required
95
Q

What are the 4 requirements fo Superiore di Cartizze DOCG?

A
  1. Grown in 108ha single vineyard in Valdobbiadene 2. Handpicked 3. 85hl/ha 4. Spumante
96
Q

What is the sales trend in Prosecco DOC?

A

Massive growth. Production doubled from 2011-2016

97
Q

What is the % breakdown of Spumante vs Frizzante vs. Rose in Prosecco DOC?

A

80%, 17%, 3%

98
Q

What is the general division of production among business types in Prosecco DOC?

A

More than half of the fruit is grown by co-ops, made into base wine and then sold to private companies, who bottle 75% of wine.

99
Q

What are the main export markets for Champagne, Cava and Prosecco?

A

Champagne - UK, USA, Japan, Germany, Belgium; Cava - no mention; Prosecco - UK,USA, Germany

100
Q

What is the perception of Prosecco (DOC)?

A

Everyday luxury and alternative to cheap Champagne or still rosé. Popular in cocktails.

101
Q

What is the main business aim and challenge for Prosecco DOC?

A

Aim to maintain sales amidst rising competition; Challenge is to protect the name

102
Q

What is the general trend of production among business types in Prosecco DOCG?

A

90% being made by 32 companies

103
Q

What is the sales trend in Conegliano Valdobbiadene?

A

Exports growing rapidly in UK, Germany, Switzerland

104
Q

What is the business aim of Conegliano Valdobbiadene?

A

To improve recognition as a higher quality wine and incrase the value (fully planted so there is no better option)

105
Q

What is the sales trend in Asolo DOCG?

A

Production increased massively from 1 to 18.7 million bottles from 2013-2020

106
Q

What is autolysis?

A

The enzymatic breakdown of dead yeast cells.

WSET D4 2022 (2 decks)

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