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WSET Diploma SH 2018 > Champagne Intro > Flashcards

Champagne Intro Flashcards

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1
Q

What is the French name for the dosage used in making Champagne?

A

Liqueur d’expedition

Actually the amount of Sugar is the ‘dosage’

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2
Q

When pressing grapes the first juice is the best, what is it called? What is the rest of the juice called

A

First juice is the Cuvée Then the remainder is called Taille

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3
Q

What are the 6 ‘simple’ steps to making a Traditional Method sparkling wine?

A

Alcoholic fermentation, bottling, second fermentation, ageing, disgorgement, dosage

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4
Q

With which 2 sparkling wine production methods can you have yeasty, autolysis, flavours?

A

Traditional Method

Transfer Method

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5
Q

In what state are ideal grapes for sparkling wine and why?

A

Hi acidity and low sugar but ripe. First ferment target is just 10~11% abv as 2nd will add 1.2~1.3%
Sparkling wines are meant to be made in a zingy refreshing style

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6
Q

Why are the best grapes for sparkling wine picked in whole bunches?

A

When crushed, it protects the juice better from unwanted colour and tannins

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7
Q

What is the style of the base wine after its first fermentation?

A

10~11% abv High acidity Neutral taste MLF may be allowed or prevented The base wine might be lightly oaked

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8
Q

Give three reasons why blending is so important with sparkling wines

A
  1. To make a consistent ‘House’ style considering grapes from different vineyards, different vintages
  2. To improve balance e.g. Chardonnay adds Citrus whilst Pinot Noir adds body and subtle red fruit flavours
  3. To add complexity e.g. Old reserve wines might bring dried fruit. Some matured in oak would bring toast and spice
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9
Q

What are the 5 ingredients of Liqueur de Tirage?

When is it used?

A

Wine, sugar, yeast, yeast nutrients, clarifying agent. Mixed with base wine to start the 2nd fermentation

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10
Q

What is the pressure in the bottle after the 2nd fermentation?

A

5~6 atmospheres

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11
Q

What is ‘Riddling’ and what is the machine that does the job nowadays?

A

Slowly inverting the bottle after second fermentation to make the yeast sink to the neck of the bottle.
Gyroplattes - can hold 500 bottles

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12
Q

At what stages might blending be done in making Sparkling wine?

A

After the base wine is made various parcels are blended before starting 2nd fermentation At the stage of adding Liqueur d’expedition the wine used can adjust the flavours of the final wine

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13
Q

What is Liqueur d’expedition made from?

A

Wine and sugar

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14
Q

How is ‘Traditional Method’ shown on bottles?

A

Method Champenoise
Methode Traditionelle
Traditional Method

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15
Q

How are some producers helping retailers and drinkers know the age of Champagne?

A

Some are showing ‘Disgorgement’ dates on the bottle

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16
Q

What is the main difference between Traditional and Transfer methods of sparkling wine production?
Is the Transfer method ever used in Champagne?

A

With Transfer method, after 2nd fermentation and lees ageing the bottles are disgorged into a sealed tank under pressure. The wine is then filtered, Liqueur d’expedition is added then the wine is finally bottled
Yes, for formats larger than Jeroboams and most quarter bottles

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17
Q

Using the French terms list Sparkling wine sweetness from driest to sweetest

A 
Brut Nature
Extra Brut
Brut
Extra Sec
Sec
Demi Sec
Doux
18
Q

What is the most popular style of Traditional Method sparkling wine and how much sugar can it contain?

A

Brut 0~12g/L

19
Q

How much sugar is in the dosage for Brut Nature Sparlking wines?

A

No sugar can be added but residual sugar up to 3G/L is permitted

20
Q

How much residual sugar is permitted in Demi-Sec Sparkling wine?

A

32~50g/L

21
Q

Define ‘non vintage’ sparkling wine

A

Grapes harvested in more than one vintage (and made in the House style)

22
Q

Define ‘Vintage’- Champagne

Wine from other countries

A

Champagne - 100% grapes must come from a single year

Other countries - Most grapes must come from a single year but a small % from other years is permitted

23
Q

How can Rosé sparkling wines be made?

A 
Blending red and white base wines - even permitted in Champagne
Short maceration (some countries only allow short maceration)* Colour can be adjusted at final liqueur d'expedition stage
24
Q

What is ‘Prestige Cuvee’?

A

Not an official labelling term but sometimes used by producers to denote their flagship offering

25
Q

What are the 3 descriptors for a sparkling wine’s mousse?

A

Delicate
Creamy
Aggressive

26
Q

What are the 8 WSET flavours autolysis brings?

A

Biscuit, Bread, Toast, Pastry, Brioche, Bread Dough, Cheese, Yoghurt

27
Q

What are the minimum ageing times for non vintage Champagne- In total?- On the lees?

A

Total 15 months

12 months on the lees

28
Q

What are the minimum ageing times for vintage Champagne- In total?- On the lees?

A

Total 36 months

12 months on the lees

29
Q

What are the 5 Champagne grape growing regions and what does each, primarily, grow?

A

Côte des Blancs. Chardonnay
Côte de Sezanne. Chardonnay
Montagne de Reims. Pinot Noir
Côte des Bar. Pinot Noir
Vale de la Marne. Pinot Meunière

30
Q

In Champagne which are the two growing regions for Chardonnay?

A

Côte de Blancs and Côte de Sezanne

31
Q

In Champagne which are the two growing regions for Pinot Noir?

A

Montagne de Reims and Côte des Bar

32
Q

Where, in Champagne, is Pinot Meunière largely grown?

A

Valée de la Marne

33
Q

To what is Cru status given in Champagne?

A

The Village

34
Q

How many Cru villages are there in Champagne?

A

44 Premier Cru

17 Grand Cru

35
Q

What additional production requirements are there for Cru villages?

A

None!

36
Q

What does Chardonnay bring to Champagne?

A

Hi acidity, floral and citrus fruit flavours

37
Q

What does Pinot Noir bring to Champagne?

A

Greater body, structural backbone and some red fruit flavours

38
Q

What does Pinot Meunière bring to Champagne?

A

Brings fruit flavours

39
Q

What is the climate in Champagne?
What is the predominant soil?
What are the main climactic hazards?
How are the hazards best managed?

A

Cool Continental
Largely chalk
Winter Freeze, Spring Frosts. Plant on S facing slopes
Rainy, cloudy weather. Chalk drains excess water well

40
Q

What are Human factors in wine making?

A

Grape growing
Wine making
Maturation
Market forces

41
Q

What are the natural factors in Grape growing?

A

Grapes
Climate
Weather
Soil / Aspect

42
Q

Summarise the major differences betweenBlanc de Blancs and Blanc de Noirs

A

B de B 100% Chardonnay, light~med body with citrus notes

B de N, 100% Pinot N and M, Fuller body with more red fruit flavours

WSET Diploma SH 2018 (33 decks)

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