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WSET Sparkling Wine > Cremant Etc. > Flashcards

Cremant Etc. Flashcards

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1
Q

Cremant d’Alsace permitted grapes

A

Pinots Noir, Blanc, and Gris (min 30%), Auxerrois, Riesling, Chard

no Gewurtzraminer, no Chasselas, no Muscat

rose must be 100% Pinot Noir

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2
Q

Cremant d’Alsace max yield

A

80 hl/ha (4.5 tons/acre)

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3
Q

Cremant Max Yield

A

100 l per 150 kg grapes

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4
Q

Bourgogne Mousseaux

A

used exclusively for sparkling red burgundy

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5
Q

Cremant de Bourgogne permitted grapes

A

all grapes grown in Burgundy are allowed though Gamay may not constitute more than 20%

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6
Q

Cremant de Bourgogne yields

A

limited to about 65 hl/ha

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7
Q

principal sources for Cremant de Bourgogne

A

Rully in Cote Chalonnaise, and Auxerre in the far north

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8
Q

Limoux

A

a particularly cool, high corner of the southern Languedoc

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9
Q

Blanquette de Limoux

A

in 1990 became appellation reserved for sparkling wines made principally from Mauzac

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10
Q

Cremant de Limoux

A

50% Chardonnay plus 20 - 40% Chenin Blanc, other varieties are Pinot Noir, and Mauzac.

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11
Q

Cremant

A

originally a Champagne style with a lower maximum pressure of 4 bars

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12
Q

National Federation of Producers of Cremants

A

500 Cremant producers annually producing 73 million bottles exporting 20 million of them

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13
Q

only cremants not using pinot noir or chardonnay

A

Bordeaux, and Die

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14
Q

Cremant de Bordeaux varieties for white

A

Principal (min 70%): Cabernet Franc, Cabernet Sauvignon, Carmenere, Cot, Merlot, Muscadelle, Petit Verdot, Semillon, Sauvignon Blanc, Sauvignon Gris,
Secondary (max 30%): Colombard, Merlot Blanc, Ugni Blanc

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15
Q

Cremant de Bordeaux varieties for rose

A

Cabernet Franc, Cabernet Sauvignon, Carmenere, Cot, Merlot, Petit Verdot

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16
Q

Cremant de Bourgogne varieties

A

chardonnay, pinot blanc, pinot gris, pinot noir minimum 30%. Aligote, Melon, Sacy. Gamay 20%.

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17
Q

Cremant de Die varieties

A

Principal variety: Clairette minimum 55%

Secondary: Aligote minimum 10%, Muscat Blanc a Petits Grains 5-10%

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18
Q

Cremant de Jura varieties

A

Varieties: Chard, Pinot Noir, Trousseau, Poulsard (local name Ploussard), Savagnin, Pinot Gris

For White: 50% must be chardonnay. Minimum 70% Chardonnay, Pinot Noir, Trousseau

For Rose: 50% black or grey grapes

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19
Q

Cremant de Limoux varieties

A

Principal variety: Chardonnay 50% minimum. Chard and Chenin 90% together

Secondary: Chenin Blanc 10-40%, Pinot Noir 15% max, Pinot Noir and Mauzac 20% max

20
Q

Cremant d’Alsace

A

majority of grapes come from alluvial plains growing pinot blanc

Blanc de Blancs consist mainly of pinot blanc and are pale gold in color and display flavors of white flowers, peach, pear, and brioche with a sense of freshness and finesse

21
Q

Cremant de Bordeaux

A

made principally from sauvignon blanc and semillon producing tight, nutty, and light honey aromas and flavors. Wines made with aromatic varieties such a sauvignon blanc should be enjoyed young while still fresh. Rose made by maceration or saignee and is usually blend of cab and merlot

22
Q

Cremant d’Alsace Cooperatives

A

top 3 cooperatives make approx 1/3

23
Q

First Cremant AOC

A

Cremant de Bourgogne created in 1975.

24
Q

Cremant de Bourgogne

A

10% of Burgundy Volume is cremant. 75% sold domestically. 25% exported.

25
Q

Cremant de Limoux AOC

A

established in 1990. located in Languedoc-Roussillon at the foot of the Pyrenees. Climate is cooled by the mediterranean and the atlantic, and altitude (most vineyards are 200-450M)

26
Q

Limoux climatic zones

A

Terroir d’Autun - warm and dry
Terroir Mediterranean - 100-200 m. warm but tempered by ocean winds
Terroir Oceanique - 200-300 m. humid and breezy grapes mature later
Terroir Haut Vallee - above 300m. wettest and coldest of the 4 with late sprigs and cool autumns. Chard grows well here.

27
Q

Banquette de Limoux

A

90% Mauzac made in traditional method.

28
Q

Blanquette

A

white in Occitan, also local name for Mauzac

29
Q

Blanquette Methode Ancestrale

A

100% Mauzac left to ferment a second time in bottle without subsequent disgorgement (like Gaillac Mousseaux).

low in alcohol, high in Mauzac’s old apple-peel flavors, taste of superior sweet cider

30
Q

Cremant de Die

A

AOC since 1993. grapes grown in small vineyards along the Vallee de la Drome between 200 and 700m.

Originally only Clairette was allowed, now aligote and muscat also

31
Q

Clairette de Die

A

100% Clairette produced by transfer method. min 9 months on lees no more than 15g/l residual.

32
Q

Clairette

A

grape lends flavors of peach, apricot, and white flowers

33
Q

Cremant du Jura

A

AOC in 1995 incorporates AOCs of Cotes du Jura, Arbois, Chateau-Chalon, and L’Etoile. represents about 1/4 of total Jura wine production

Chard, PN, Trousseau, Poulsard

34
Q

Clairette de Die Methode Dioise Ancestrale

A

Min 75% Muscat a Petits Grains, max 25% Clairette

Fermentation in tank, stopped by cooling, transferred to bottle, continues fermentation for min 4 months until it stops naturally. No liqueur de tirage allowed. Yeast can be removed by disgorgement or transfer. No liqueur de expedition allowed.

7 - 12.5% alc. must have min 35g/l residual

35
Q

Limoux Methode Ancestrale

A

100% Mauzac

36
Q

Cremant de Loire

A

Chenin, Chard, Cab Franc, Cab Sauv, Pineau d’Aunis, Grolleau, Grolleau Gris, Arbois, Pinot Noir

Pineau d’Aunis and/or Cabernet Sauv - max 30%

37
Q

Saumur Mousseaux

A

Chenin, Chard, Cabs Franc and Sauv, Pineau d’Aunis, Sauv Blanc, Grolleau, Grolleau Gris, Gamay, Pinot Noir

White - min 60% chenin
rose - min 60% cab franc

100L/130kg, 9 months on lees

hand picking allowed

38
Q

Vouvray Mousseaux

A

100% Chenin Blanc

juice yield is 100L/130kg, 9 months on lees

hand picking allowed

39
Q

Cremant max juice yield

A

100L / 150kg

40
Q

Cremant min pressure

A

3.5 bar (4 bar for Alsace and Burgundy)

41
Q

Cremant ageing

A

minimum 9 months on lees and 12 months between tirage and release

42
Q

Tuffeau

A

common rock in central Loire, calcareous with much better drainage than most limestones

43
Q

Mauzac

A

smells of shriveled apple skin

44
Q

Clairette de Die

A

100% Clairette

45
Q

Clairette de Die Method Dioise Ancestrale

A

Muscat Blanc a Petits Grains (min 75%), Clairette

WSET Sparkling Wine (19 decks)

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