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WSET Diploma D5 Sparkling > Cremant d’Alsace > Flashcards

Cremant d’Alsace Flashcards

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1
Q

Cremant d’Alsace accounts for how much total production of wine in the region?

A

25%

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2
Q

How many producers make cremant?

A

500

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3
Q

How much area of vineyard is declared for cremant production?

A

3600 as of 2023

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4
Q

Most important grape variety?

A

Pinot Blanc

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5
Q

Typical flavours of Cremant d’Alsace?

A

Medium intensity apple & pear fruit with brioche and/or biscuit-like autolytic notes, medium (+) acid, light to medium body, most wines are Brut

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6
Q

Elevation of vineyards?

A

200-400m, mainly on eastern flanks

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7
Q

What is the mountain range? What does it do?

A

Vosges Mountains. Creates a rain shadow effect, making Alsace the driest, sunniest region in France

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8
Q

Alsace climate?

A

Sunny and continental. Dry and hot during growing season, though rain at harvest can be a problem. Irrigation is not permitted. Hot days, cool nights. Spring frost can be an issue and has become worse in recent years. Warmer and earlier Springs resulting in early bud-break

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9
Q

Site location of Pinot Blanc in Alsace for Cremant

A

lower level elevations with high fertility soils. Some cooler sites on the higher valleys, eg Munster Valley

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10
Q

Grape Varieties

A

Pinot Blanc (20%), Auxerrois, Chardonnay, Riesling, Pinot Gris and Pinot Noir

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11
Q

Characteristics of Pinot Blanc as a grape

A

Early budding, early ripening, prone to spring frost and fungal disease. Must be harvested earlier than other varieties. Contributes pear and apple aromas, plus high acidity.

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12
Q

Which grape varieties are not permitted in Cremant d’Alsace?

A

Gewurztraminer and Muscat. Riesling is allowed, however, little is used

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13
Q

Cremant d’Alsace is the only AOC allowing the use of which grape?

A

Chardonnay - less than 1% of vineyard plantings

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14
Q

Cremant d’Alsace Rose can only be made of which grape? What are the characteristics?

A

Pinot Noir. Very good quality with medium to medium (+) flavour intensity of red-berried fruit

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15
Q

Cremant d’Alsace yield?

A

80hl/ha. Press yield is 100L per 150kgs of grapes. Growers must declare in July prior to harvest that they are making cremant from particular vineyards

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16
Q

Harvest time for Cremant d’Alsace?

A

Last days of August to beginning of September, much earlier than the rest of the region. Just ripe fruit with high-acidity is sought.

17
Q

Harvest method?

A

Hand harvesting as whole bunch pressing is mandatory

18
Q

What adjustments are allowed during winemaking for cremant d’alsace?

A

Must adjustments (chaptalisation/adding sugar)

19
Q

Reserve wine usage and time on lees for cremant d’alsace?

A

No reserve wine is used, typically just a single vintage. Minimum time on lees during second ferment 12 months, resulting in primary fruit forward wines.

20
Q

What method is used to make cremant d’alsace rose?

A

Maceration on skins for 12-24 hours

21
Q

What is the dosage level for cremant d’alsace wines?

A

8-10g/L range, vast majority of wines are made Brut

22
Q

When was the Cremant d’Alsace AOC established?

A

1976

23
Q

Minimum potential alcohol for cremant d’alsace?

A

9%

24
Q

Minimum potential must weight for cremant d’alsace?

A

144g/L

25
Q

Vine training methods?

A

Guyot Simple or Guyot Double is mandatory

26
Q

Soil types

A

granite, schist, limestone, clay, gravel, loess, grés de Vosges

27
Q

Soil types - steepest slopes

A

schist, granite, volcanic sediment

28
Q

Soil types - lower slopes

A

limestone base

29
Q

Soil types - flat plains

A

richer, alluvial clay and granite

30
Q

Law & Business - production ownership?

A

43% co-operatives, 37% merchant houses, 20% independant growers

31
Q

Which have been the largest years of growth in production for cremant d’alsace?

A

2000 - 2014. Nearly 40 million bottles produced in 2020

32
Q

Are the sales mostly domestic or exported?

A

Domestic, 72%

33
Q

Cremant d’Alsace Emotion

A

Launched in 2012, Category requires a minimum 75% pinot blanc, chardonnay and pinot noir, separately or together,. Minimum 24 months on lees

34
Q

Key producers

A

Maison Bestheim, Valentin Zusslin, Muré, Cave de Turkheim, Domaine Jean Claude Buecher

WSET Diploma D5 Sparkling (19 decks)

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