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Wset 4 Key Phrases > D4 > Flashcards

D4 Flashcards

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1
Q

Prise de mousse EC118

A

One of the most common cultured yeasts in spk wine production

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2
Q

Flocculation

A

Process by which fine particles xlump together

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3
Q

LALVIN DV10

A

Lallemands ‘Epernay selection’ commercial yeast.
Claims to work in low pH, high total SO2, low temps and neutral characteristics enable subtle primary fruit characteristics to show

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4
Q

Diacetyl

A

The compound produced from MLC giving buttery flavours. Metabolised by yeast in 2nd fermentation

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5
Q

Prise de mousse

A

Translates to ‘capturing the sparkle’, the term for 2nd fermentation

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6
Q

Sur latte

A

Term for storing bottles horizontally for 2nd ferm

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7
Q

Pupitres

A

A-board racks for hand riddling

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8
Q

Remuage

A

Riddling

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9
Q

Counter-pressure filler

A

A system used for other carbonated drinks in which the bottle is first filled with CO2 under pressure. The bottle is then filled with chilled wine replacing the CO2 and prevents exposure to oxygen

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10
Q

0-3g/L

A

Brut nature/bruto naturel/Naturherb/Zero dosage

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11
Q

0-6g/L

A

Extra brut/extra bruto/extra herb

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12
Q

0-12g/L

A

Brut/bruto/herb

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13
Q

12-17g/L

A

Extra-Sec/extra-dry/extra trocken

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14
Q

17-32g/L

A

Sec/secco/seco/dry/trocken

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15
Q

32-50g/L

A

Demi-sec/semi-seco/medium-dry/abboccato/halbtrocken

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16
Q

50+ g/L

A

Doux/dulce/sweet/mild

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17
Q

CIVC

A

Comite Interprofessionnel du Vin de Champagne, now known as the Comité Champagne

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18
Q

Rose d’assemblage

A

The blending of red and white wine to create a rose champagne

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19
Q

Rosé des Riceys

A

Still rosé from Pinot Noir in the Cote des bar

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20
Q

Echelle des crus

A

“Ladder of growths”, a rating system used to determine grape prices. Later defined grand and premier cru villages

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21
Q

Blocage system

A

Later became “reserve wines” in Champagne

22
Q

INAO

A

Institut National de l’Origine et de la qualité

23
Q

Marc

A

The unit for 4000kg of grapes, the traditional amount loaded into a press by hand

24
Q

‘Cuvee’ press fraction

A

The first 2050L per 4000kg. Made up of free run juice and the first pressing. Rich in acids and produces wine with finesse and great ageing potential

25
Q

‘Taille’ press fraction

A

The following 500L of 4000kg. Lower in acidity but richer in colouring pigments and phenolics. Useful in blends for making wines more expressive in youth but with less ageing potential

26
Q

Chef de cave

A

Master Blender within champagne

27
Q

NM

A

Negociant Manipulant
Referred to as ‘houses’ and buy in grapes/must/wine and vinify on their premise before selling under own label.
All big champagne houses are in this category

28
Q

RM

A

Recoltant Manipulant
Referred to as ‘growers’. They make and market their own label exclusively sourced from own grapes and vinified themselves

29
Q

CM

A

Cooperative de Manipulation.
From a commercial point of view theyre major groupings of houses based on houses that own them.
An example is LVMH owning Moet & Chandon, Dom Perignon, Mercier, Veuve, Ruinart and Krug.
The top 5 CM’s account for 2/3rd of all sales by value

30
Q

Grey market trading

A

Where a product is bought and sold outside of manufacturers authorised trading channels

31
Q

Bacterial Blight

A

A serious disease associated with warm, moist conditions.
Reduces yields and has no cure.
Macabeo is susceptible to it.

32
Q

Gluconic Acid Values

A

An indicator of botrytis infection in grapes.
A recent development is testing for levels in Penedes.
Too high levels can have a negative effect on yeasts in 2nd fermentation and make the wine less stable

33
Q

Cava de Paraje Calificado, and requirements (6)

A

Single estate/vineyard cava. Introduced in 2017 for estate produced and bottled cava.
To qualify:
-from grapes of one single estate, owned by the wine producer
-max production yield of 8000kg/ha or 48hL/ha after pressing
-cannot be acidified
-Aged at estate for minimum 36 months
-Brut or drier

34
Q

Corpinnat, and requirements

A

Legally recognised producer group founded by high quality producers who left the Cava DO in 2019.
-Traditional method from 100% organic grapes
-Grown in Penedès
-Hand harvested and vinified on estate
-90% of blend must be approved local varieties
-3 categories with minimum ageings of 18, 30 and 60 months on the lees

35
Q

Classic Penedes

A

DO introduced in 2014 with tagline ‘making DO Penedes the first appellation to offer a category of sparkling wines that are 100% organic’

36
Q

Espumoso de Calidad de Rioja

A

“Quality sparkling wine of Rioja”
Introduced in 2017 by Rioja DOCa for use of the name Rioja in sparkling wines. Implemented in 2019.
-Hand harvested
-Traditional method
-3 tiers, Crianza, Reserva and Gran Reserva with 15, 24 and 36m on leea required

37
Q

Sylvoz

A

Vine training system where cordons are trained high with shoots that hang down.
Well suited to high vigour sites and where the aim is high yields.
Sometimes used in the DOCG.
Inexpensive to establish, minimises winter pruning and suitable for machine harvesting, so all decrease costs.
The height of the cordon offers frost protection.
Disadvantages are that it can encourage overcropping, requires careful monitoring and trimming to avoid excessive shading and is difficult to distribute clusters evenly

38
Q

Double-arched cane

A

A form of replacement cane pruning where canes are bent into arches: encourages even growth and fruitfulness of Glera, increases ventilation: decreases risk of fungal disease.
Common on hillsides of DOCG where high quality is the aim.
Disadvantages: individual branches must be tied on every plant, incurring costs. Care must be taken to maintain an open canopy by frequent shoot trimming

39
Q

Ciglione

A

Grassy banks found in Prosecco DOCG, used to terrace the steepest parts.
Must be maintained and repaired, and worked by hand all adding to cost

40
Q

Charmat Lungo

A

A longer form of tank method, regarded as lees contact for 9 months

41
Q

Tranquillo

A

A tiny production of still wine in Prosecco

42
Q

Prosecco Spumante Rosé

A

Glera and up to 15% PN made as a red wine.
Can only be spumante.
Sweetness is limoted from brut nature to extra-dry

43
Q

Asti Metodo Classico

A

Within the Asti DOCG, requires minimum 9 months on lees in bottle and Dolce (50g/L+)

44
Q

Piemonte Land of Perfection

A

An overarching promotional body that respresents Barolo, Barbaresco and Gavi, that the Asti consortium is also a part of

45
Q

Curlefranca DOC

A

Still wines made in Franciacorta

46
Q

Satèn

A

A style of Franciacorta
Made from 100% white grapes, usually Chardonnay
Spends a minimum 24m on lees.
Made with slightly less sugar at tirage, resulting in pressure not more than 5 bars.
Only made in Brut style

47
Q

Dosaggio Zero

A

Brut Nature in Italian

48
Q

bA

A

Bestmitter Anbaugebiete “of a defined region”

49
Q

Winzersekt

A

Estate bottled German sparkling using only grapes grown on the estate
Traditional method with minimum 9m on the lees.
Usually Riesling but others permitted.
Vintage, Variety and Producer must appear on label

50
Q

Flaschengärung

A

Bottle fermented - can be disgorged by transfer method

51
Q

Klassiche Flaschengärung

A

Classic bottle fermentation - 2nd fermentation in bottle and transfer method not allowed

52
Q

Criollas

A

A group of varieties grown in South America thought to descend from European varieties or introduced by Spanish/Portugese soldiers and explorers

Wset 4 Key Phrases (3 decks)

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