Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

diploma rough > D4 SPARKLING > Flashcards

D4 SPARKLING Flashcards

1
Q

Why not ripe or over-ripe fruit?

A

Alcohol too high

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Avoid over-ripeness in warm climate how?

A

Pick early

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

First juice from pressing is called what?

A

The cuvée

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is the cuvée in trad method sparkling?

A

First juice from pressing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Champagne hand or machine harvest

A

Hand only

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Reasons for blending (6)

A

Consistency, complexity, style, balance, rosé, price point

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is in liqueur de tirage?

A

Base wine, yeast and sugar (+ nutrients, fining and clarifying agents)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Secondary fermentation how long?

A

2-4 weeks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Riddling racks called what?

A

Pupitres

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are pupitres?

A

Riddling racks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is liqeur d’expedition?

A

Wine and sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Which is first: liqueur de tirage or liqueur d’expediton?

A

Tirage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Riddling in French

A

Remuage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Key indicators for balance in trad method TN?

A

Acidtity, fruit, dosage, lees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Key indicators for complexity in trad method TN?

A

Identifable fruit/autolytic/tertiary; short, medium or long lees ageing; potential for tertiary character; will it develop more?; maillard reaction

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Champagne biggest export market by value?

A

USA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Champagne biggest export market by volume?

A

UK

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Weather hazards in Champagne

A

Hailstones; rain; heat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Dominant grape in NV Champagne?

A

Meunier (easiest to grow, lower acid)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Sub-regions of Champagne (5)

A

Vallée de la Marne, Montagne de Reims, Cote des Blancs, Cote de Sezanne, Cote des Bar (aka Aube)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Montagne de Reims

A

Renowned for Chardonnay

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Valée de la Marne

A

Meunier. Biggest of the 5

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Cote des Blancs

A

Chardonnay

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Cote de Sezanne

A

South. Chardonnay

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Cote des Bar (Aube)

A

Pinot Noir

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Belemnita Quadrata

A

Top-heavy limestone-based soil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Top-heavy limestone based soil in Champagne

A

Belemnita Quadrata

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Micraster

A

Kimmerdgian limestone, clay

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

How many Champagne houses?

A

350

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Which 3 Cremants on course?

A

Loire, Bourgogne, Alsace

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Cremant whole-bunch yes or no?

A

Yes (hand-harvest)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Cava DO since when?

A

1959

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

% of area other than Catalunya for Cava

A

2%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Chenin Blanc descriptors

A

Hay, oily, wool, lanolin, viscous

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Cava grapes (3)

A

Xarel-lo, Macabeo, Parellada

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Rosé cava made how?

A

Skin contact

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Minimum lees ageing for NV Cava

A

9 months

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Cava lees ageing

A

NV: 9 months
Reserva: 15 months
Gran Reserva: 30 months
Vintage: “longer”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

What is Cava de Paraje

A

High-level “classification” since 2015. Sites with edaphic and micro-climate conditions; max yield 8,000kg per ha; vines 10yo; grapes pressed max 10km from vyd; single harvest etc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Corpinnat?

A

Breakaway group from DO Cava

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Franciacorta in which region?

A

Lombardy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Franciacorta lees ageing

A

NV 18 months; Reserva 5 years

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Trentodoc beside which body of water

A

Lake Garda

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Transfer method give an example

A

Jacobs Creek sparkling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Tank method explain

A

1st ferment; add yeast and sugar; 2nd ferment in tank; lees ageing optional; stabilisation; filtered carefully under pressure; adjustment; bottled under pressure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Types of Sekt

A

Sekt (not necessarily German grapes or must); Deutscher Sekt (all from Germany); Deutchsher Sekt ba (Germany, from a place)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

Prosecco minimum % Glera

A

85%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

Size of Prosecco appellations

A

Prosecco DOC: 24,000ha
Conegliano-Valdobiaddene DOCG: 7,800ha
Asolo Prosecco DOCG: 1,800ha

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

Sétage

A

“silky, elegant” term used re Proscecco DOCG

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Best sites for Asti/Moscato d’Asti

A

gentle slopes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

Asti DOCG ABV

A

7.5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

Moscato d’Asti ABV

A

5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

Lambrusco tannins

A

High (no malolactic conversion, relatively thick skins)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

Different Lambrusco

A

Lambrusco Salamino di Santa Croce
Lambrusco Grasparosso di Castelvetro
Lambrusco di Sobrara

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

Col Fondo

A

Pet nat in Prosecco

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

Sparkling TN considerations

A 
Integration of dosage
Length of lees ageing
Definition of fruit
Maillard reaction
Stylistic expressiveness
Development
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

Rosé d’assemblage in Champagne

A

Blend red and white

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

Rosé de saignée in Champagne

A

skin maceration and bleeding

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

Blanc de Blancs Champagne style

A

lean, austere, acidic. unmatched ageing potential

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

Blanc de Noirs Champagne style

A

Fuller body. age more quickly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
61
Q

Late release/disgorge Champagne

A

Bollinger RD, Dom Pérignon P2

Age more rapidly; impact of disgorgement (e.g. oxygen ingress) greater in old wines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
62
Q

AOC Rosé des Riceys

A

Still rosé in Cote de Bar, Champagne

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
63
Q

AOC Coteaux Champenois

A

Still red/white/rosé

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
64
Q

Dom Pierre Pérignon claim to fame

A 
First white wine from black grapes
Coquard press
Assemblage
Re-introduced cork
English glass
Considered fizz a fault
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
65
Q

Blocage

A

Reserve wines in Champagne

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
66
Q

Champagne latitude

A

south of 50th parallel; east of Paris

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
67
Q

Champagne size

A

150km North to South; 120 km East-West

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
68
Q

5 subregions of Champagne (abbreviated)

A 
MdR
VdlM
CdBlancs
CdS
CdBar
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
69
Q

Climate in Champagne

A

Cool continental with oceanic influence

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
70
Q

Rainfall/yr in Champagne

A

700mm

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
71
Q

Annual average temperature Champagne

A

11oC

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
72
Q

Chalk soils good for which grape

A

Chardonnay

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
73
Q

Most common soil in Champagne

A

Chalky soil with limestone subsoil; pure chalk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
74
Q

Montagne de Reims in a nutshell

A

Black grapes, some Chardonnay
Reims = red grapes
Grands Crus: Mailly, Verzenay, Verzy, Ambonnay, Bouzy
Wide plateau (not a mountain)
Some top villages face north (cool climate); frost
High acid, austere in youth
Grands Crus have chalky soils: water retention and drainage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
75
Q

Vallée de la Marne in a nutshell

A

West of Epernay
Meunier on clay, marl and sand: fruity
Meunier buds late, ripens early (good for frost)
Grand Cru: Ay

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
76
Q

Cote des Blancs in a nutshell

A

South of Epernay
White! 95% Chardonnay
Purest chalk (drainage and water retention)
Grands Crus: Cramant, Avize, Oger, Le Mesnil-sur-Oger
Pierre Peters!
Intense and long-lived; austere in youth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
77
Q

Cote de Sezanne

A

Continuation of Cote des Blancs
Clay and clay/silt, some chalky
Chardonnay, warm south-east facing. Fruity, ripe

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
78
Q

Cote des Bar

A

Large. Near Chablis
Kimmeridgian calcareous marls
Steep slopes, stony limestone (Pinot Noir)
Source of PN for merchants from north

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
79
Q

Sparkling wine regions at high latitudes

A

Champagne, England, Tasmania

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
80
Q

Chardonnay in Champagne

A

apple, citrus (good w/ autolytic biscuit, pastry)
Early ripening of flavours; retains acid (good in cool climate)
High acidity
Early budding (spring first)
Coloure millerandage
Powdery mildew, grapevine yellows, botrytis bunch rot -> but more disease resistant than Pinot Noir
High yield in good year

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
81
Q

Chardonnay buds early or late

A

Early - > prone to spring forst

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
82
Q

Pinot Noir in Champagne

A 
Early bud, early ripen
Spring forst, coulure
Moderate yields - quality drops if high yields
Thin skin, disease prone
Adds body
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
83
Q

Pinot Noir buds early or late

A

Early bud (prone to spring frost)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
84
Q

Meunier in Champagne

A

mutation of Pinot Noir with white hairs, floury appearance
Early budding (but later than Chard/PN)
Less prone to frost

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
85
Q

Density in Champagne

A

8,000 vines/ha

  1. 5 inter row
  2. 9-1.5m intra-row
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
86
Q

(4) training systems in Champagne

A

Taille Chablis
Cordon du Royat
Guyot
Vallée de la Marne

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
87
Q

Taille Chablis training system

A

best for Chardonnay
3-4 cordons (5 max)
End of each cordon ends with a spur with up to 5 buds
Form of spur pruning with lots of perm wood - > protection against frost
Spurs grown at yearly intervals, trained to max 0.6m above ground
Solar energy reflected from frost

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
88
Q

Cordon du Royat

A

Pinot & Meunier. Single cordon, spur pruned. VSP.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
89
Q

Guyot (in Champagne)

A

Replacement cane with VSP. Lesser vineyards, all varieties. Double or single guyot

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
90
Q

Vallée de la Marne

A

Similar to Guyot but more buds. Less common now

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
91
Q

Average no. of fruiting buds per vine in Champagne

A

max 18 per square metre

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
92
Q

Hazards in Champagne

A

Severe winter frost: kill vine/part of vine
Spring frost: kill new buds, reduce yields
Cold, rain (June): disrupt flowering and fruit set, lower yield and quality, unripe grapes
Violent summer storms
Hot, humid summer: botrytis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
93
Q

Rationale for Comité dictating rules in Champagne

A

Quality of the wine (no overcropping - > no dilute flavours)
Protect price
Regulate supply and demand

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
94
Q

Max yield in Champagne

A

usually 79 hl/ha; can be raised to 98hl/ha

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
95
Q

What is the cuvée in Champagne?

A

First 2,050 litres (per 4,000kg of grapes). free run and first pressing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
96
Q

What is the taille in Champagne

A

the second part (500L)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
97
Q

Characteristics of the cuvée in Champagne

A

rich in acid
finesse, ageing potential
vintage, prestige cuvée

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
98
Q

Characteristics of the taille in Champagne

A

lower acid
more colour pigment
more phenolics
used more in NV

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
99
Q

% of reserve wine for large brand NV?

A

10-15% reserve wine (30-40% for more permium)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
100
Q

What’s notable about Bollinger reserve wine?

A

Aged in magnum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
101
Q

What’s notable about Laurent Perrier rosé?

A

Skin contact is used (as opposed to blending in still, dry red wine which is more typical)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
102
Q

NV Champagne ageing

A

15 months; 12 months on lees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
103
Q

Vintage Champagne ageing

A

12 months on lees, released 3 years after tirage (many exceed this)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
104
Q

Little change to wine after 10 years lees ageing. True or false

A

True
(but protects against oxidation and can charge a premium for late disgorged)
Long lees ageing expensive

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
105
Q

Echelle des Crus system

A

17 Grands Crus (100%)
42 Premiers Crus (90-99%)
257 other villages (80-89%)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
106
Q

What does NM stand for?

A

Négociant manipulant. Buy grapes, must or wine. Make Champagne, sell under own label.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
107
Q

What does RM stand for?

A

Récoltant manipulant. Grower e.g Pierre Peters.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
108
Q

What does CM stand for?

A

Cooperative de manipulation. Eg Mailly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
109
Q

Brands owned by Vranken Pommery Monopole?

A

Vranken, Pommery, Monopole Hiedsieck, Charles Lafitte, etc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
110
Q

Grower champagnes sell mostly domestic or export?

A

Domestic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
111
Q

Average price for grapes in Champagnme? €/kg

A

€6.10/kg

1.2kg = 1 bottle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
112
Q

Minimum lees ageing for Cremant?

A

9 months

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
113
Q

Minimum maturation between tirage and release of Cremant?

A

12 mths (including 9 mths on lees)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
114
Q

Max abv for Cremant

A

13%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
115
Q

Crémant d’Alsace accounts for what % of Alsace production

A

25%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
116
Q

Pinot Blanc characteristics (Alsace)

A

Medium intensity apple, pear, biscuit; medium plus to high acid. Light-medium body. Mostly Brut

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
117
Q

Which foothills in Alsace?

A

Vosges foothills

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
118
Q

Growing environment for Cremant d’Alsace

A

Vineyards on eastern flanks of Vosgnes foothills (200-400m)
Protected from prevailing westerly winds
Sunny continental climate
Dry, hot season - rain at harvest
Shortage of water (no irrigation)
Hot days and cool nights - ripe flavours, high acid
Spring forst

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
119
Q

Grapes for Cremant d’Alsace

A

Pinot Blanc, Auxerrois, Chardonnay, Riesling, Pinot Gris, Pinot Noir

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
120
Q

Riesling common in Cremant d’Alsace T/F

A

False. Permitted but not common

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
121
Q

When does Cremant d’Alsace harvest take place?

A

Late Aug - early Sept

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
122
Q

Chaptalisation is common in Cremant d’Alsace. T/F

A

True. Potential alcohol is low

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
123
Q

Cremant d’Alsace is usually a vintage-dated product. T/F

A

True. No reserve wines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
124
Q

Examples of co-ops in Cremant d’Alsace

A

Cave de Turckheim; Maison Bestheim

Co-ops 43% of production

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
125
Q

Example of merchant house in Crem d’Alsace

A

Arthur Metz

Merchants 37% of production

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
126
Q

Name of Cremant d’Alsace prestige category

A

Cremant d’Alsace Emotion (EmotionAL-SACE)
75% Pinot Blanc, Chardonnay, Pinot Noir
24 months on lees
not popular

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
127
Q

Cremant de Bourgogne what % of overall Burgundy production?

A

10% (it has doubled since 2000)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
128
Q

Cremant de Bourgogne style

A

White, Brut. Medium plus/high acid. Medium intensity apple, lemon (cool areas), apricot (warm areas) with brioche. Also BdB, BdN, rosé

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
129
Q

Main source areas for Cremant de Bourgogne

A

Maconnais (especially Chardonnay; Cave de Lugny co-op)
Cote Chalonnaise (Rully)
Chablis, Hautes-COtes, flats in Cote d’Or
Veuve Ambal biggest producer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
130
Q

Biggest producer of Crem de Bourgogne

A

Veuve Ambal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
131
Q

Climate considerations north, central, south Burgundy

A

North: cooler, no hot summer
Central: mostly continental; low winter temperature; dry sunny summer. Just-ripe fruit; high acid
South: Mediterranean influence. High summer temp. Riper fruit, lower acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
132
Q

Max yield Crem de Bourgogne

A

75hl/ha; higher than still wines. must declare before end of March

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
133
Q

Grape blend % for Crem de Bourgogne

A

Min 30% Chardonnay, Pinot Noit, Pinot Blanc, Pinot Gris

Max 20% Gamay

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
134
Q

Breakdown of Crem de Bourgogne production by producer type

A

2/3s negociants (Veuve Ambal)
30% co-ops (Cave e Lugny)
2% independent growers (high investment cost)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
135
Q

Top tiers (2) of Crem de Bourgogne

A

Crem de Bourgogne Eminent (24 mths lees)

Crem de B Grand Eminent
-white: Chard/Pinot only
-rosé: 20% Gamay allowed
-vintage optional, common
-36 mths lees, 3 months bottle
Brut only
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
136
Q

Three Loire AOCs for sparkling DipWSET

A

Cremant de Loire
sparkling Vouvray
sparkling Saumur

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
137
Q

What % of Loire production is sparkling

A

13%

(un)lucky Loire

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
138
Q

What % of Cremant de Loire is white wine?

A

90%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
139
Q

Cremant de Loire style

A

Medium intensity apple and citrus; light toasty note. Can be honeyed with age. High acid.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
140
Q

Cremant de Loire land under vine

A

2,100 ha (was 1,600ha in 2012)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
141
Q

Where is Cremant de Loire made?

A

Anjou-Saumura nd Touraine only (200km strtech)

Zone south and south-west of Saumur biggest source

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
142
Q

Climate for Cremant de Loire

A

Atlantic cool, mild influence
Cool climate, low potential alcohol, high acid
Fungal disease and rain a problem

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
143
Q

Soil types for Cremant de Loire?

A

Varied (large region, lots of soils)
Clay-limestone, flint-cay, sand, gravel, tuff
Anjou: schist and limestone
Touraine: chalk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
144
Q

Rootstocks for Cremant de Loire

A

Fercal
Riparia Gloire de Montpellier
(resistant to lime, protect from chlorosis)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
145
Q

Sauvignon Blanc in Cremant de Loire Y/N?

A

No

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
146
Q

Oak-fermented Cremant de Loire example

A

Bouvet-Ladubay Cuvée Tresor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
147
Q

Structure of Cremant de Loire industry by producer type

A

19 merchant houses
10 co-ops
400 producers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
148
Q

Saumur Mousseux

A 
10.6 million bottles
1,300 ha
Min 60% Chenin (max 10% Sauvignon)
Rose: 60% Cab Franc (max 10% Sauvignon)
Mechanical harvest allowed
-> can make more wine, cheaper, lower quality, more juice extracted
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
149
Q

Chenin Blanc minimum % in Saumur mousseux

A

60%

max 10% Sauvngin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
150
Q

Vouvray Mousseux

A 
Chenin dominates
Other grape: Orbois (local)
8.2m bottles
1,200
Pet Nat
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
151
Q

Example of third-party specialist for secondary fermentation in Loire

A

Berger Elaborateur (in St Martin-le-Beau)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
152
Q

Co-op for sparkling Vouvray

A

Cave de Vouvray

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
153
Q

Early pioneers of Cava (2)

A

Ferrer (Freixenet) and Raventos (Codorniu)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
154
Q

Key dates for Cava (3)

A

1972 Cava legally defined
1986 Spain enters EU
1989 Cava a PDO - named for wine rather than place

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
155
Q

What % of grapes and wine for Cava come from Penedes? [note maybe this is Catalunya rather than Penedes]

A

95% (others from Rioja, Valencia)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
156
Q

Grapes for Cava

A

Macabeo
Xarel-lo
Parellada
also Chardonnay

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
157
Q

Three areas of Catalunya

A

Penedes
Lleida province
Tarragona province

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
158
Q

Penedes vital statistics

A

Main area for Cava
Mediterannean climate, 540mm rain
200-300m altitude; some at 700-800
Varied soils, poor in nutrients
Towns: San Sadurni d’Anoia and Vilafranca del Penedes
Macabeo from altitude - more flavour, high acid, ageworthy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
159
Q

Lelida province

A

Lerida in Spanish
100-700m
Mediterranean lower down, continental higher up
Irrigation from Pyrenees (semi desert otherwise)
Ripe flavours low down; fresher up high
Raimat estate 2,200ha, owned by Codorniu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
160
Q

Tarragona province

A

Low-lying hills, Mediterannean climate
Simple, Macabeo dominant, early drinking
Trepat grape

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
161
Q

Cava in Rioja, what’s worth knowing?

A

Cantabrian mountains protect from rain
Rioja Alta is at 425m - high acidity
Macabeo (aka Viura here) and Chardonnay

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
162
Q

Macabeo info

A 
36% of Cava vineyards
100-300m in Penedes (higher in Rioja and Lleida)
Late budding (OK for spring frost)
First picked
High yield
Botrytis bunch rot and bacterial lblight
Light intensity appeal and lemon
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
163
Q

Xarel-lo info

A

25% of Cava vyds
Sea level up to 400m in Penedes
Indigenous to Catalunya
Mid-budding (frost risk)
Mid ripening
Powdery and downy mildew, disease resistant
Greengage, gooseberry, herbal (fennel) notes. Earthy when overripe, good w/oak

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
164
Q

Parellada info

A 
20% of Cava vineyard
Lowest yielding, latest ripening
Needs altitude for long ripening to reach flavour maturity without too much alcohol
Adds finesse and floral
Early bud
Powdery mildew
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
165
Q

Chardonnay info (Cava)

A

9% of Cava vyds
Body, richness, finesse
Choice of rootstock important (otherwise too much alcohol, no finesse)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
166
Q

Cava Rosado which (black) grapes

A 
Garnacha Tinta
Trepat
Pinot Noir
Monastrell
NB: Tempranillo not allowed
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
167
Q

Trepat (grape in Cava)

A

Local to Conca del Barbera
Strawberry and high acid
Legal only in Rosado

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
168
Q

What does Garnacha bring to Cava Rosado?

A

Ripe red fruit and spice. Oxidises easily. Used less and less

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
169
Q

Vineyard mgmt in Cava

A

12,000kg/ha max yield
Low to moderate planting (1,500-3,000 v/ha)
Bush vine or single/double cordon
Moderate to high yields (don’t want intense flavour base wine)
Irrigiation permitted but controlled (to relieve hydric stress and protect vyd, not to increase yield)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
170
Q

Cava planting density

A

Low to moderate: 1,500-3,500 vines/ha

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
171
Q

Irrigation allowed in Cava?

A

Yes, but strictly controlled. To relieve hydric stress and protect future viability of vineyards. Not for increasing yields.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
172
Q

Reasoning for rootstock choice in Cava?

A 
Resistance to lime
Control vigour (Macabeo excessive shoots and leaves, little fruit if on wrong rootstock)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
173
Q

Threats to grapegrowing in Cava?

A 
Misty humid mornings = botrytis and downy mildew
Powdery mildew (periods of dry weather)
Grapevine moth

Treated with copper and sulfur
Treated with canopy managemtn

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
174
Q

Treatment against grapevine moth?

A

Sexual confusion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
175
Q

Important criteria for picking date in Cava?

A

Low potential alcohol

Appropriate acidity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
176
Q

How to test for botrytis infection in Cava?

A

Test for gluconic acid values

Too high = grapes rejected. negative effect on yeast in secondary ferment; drop in wine stability

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
177
Q

Hand or machine harvest in Cava?

A

Either/or. 90% by hand - vyds widely scattered, fragmented, uneven terrain. High-quality all by hand.

Freixenet from small contract growers, picked by hand
Codorniu have own vyds in Penedes and Raimat, picked mechanically

178
Q

Freixenet harvest machine or hand

A

Mostly small contract growers, picked by hand

179
Q

Benefits for picking by machine (Cava)

A

Codorniu have own vineyards in Penedes and Raimat, pick by machine
Improvements in machinery = 80% whole berries
Picked at night, raising quality at lower price points

180
Q

Cava grape transport

A

Basic handpicked fruit = 25kg creates

Premium handpicked = 10kg to avoid splitting (microbial spoilage)

181
Q

Why pneumatic press in Cava?

A

Soft pressing to maintain quality by avoiding phenolic extraction

182
Q

How is Rosado Cava made?

A

Min 25% black grapes, skin contact (not blending redw/white wine)

183
Q

Is acid adjustment typical in Cava?

A

No, grapes usually picked early enough to maintain natural acidity

184
Q

Two Cava producers that propagate their own cultured yeasts

A

Freixenet

Cevipe (co-op)

185
Q

Cava first fermentation

A

Large stainless steel
Controlled temp 14-16C (preserve fruit)
MLF prevented (preserve acidity)
Thereafter: trad method

186
Q

Reserve wines common in Cava?

A

No. Wines usually fruit of one season (though may be marketed as NV). Vintage variation limited, storage would add cost.

187
Q

Most Cava is what style?

A

Brut

8-9g/L dosage

188
Q

Three styles of Cava

A

Cava
Cava Reserva
Cava Gran Reserva

189
Q

Describe basic Cava

A

9 mths lees ageing (tirage to disgorgement)

White: light-medium intensity lemon, apple, herbal; light biscuit autolytic. medium, medium+ acid. acceptable to good.

190
Q

Describe Cava Reserva

A

15 months lees (more autolytic notes)
Good to very good qual
Mid price

191
Q

Describe Cava Gran Reserva

A

30 mths
Pronounced toasty, smoky, autolytic
Very good, outstanding
Premiu price

192
Q

Four registers kept by Consejo Regulador del Cava (types of companies)

A

Growers
Producers of base wines
Storekeepers of base wines
Cava producers

193
Q

Freixenet and Codorniu produce what % of finished Cava?

194
Q

Cevipe co-op processes 55 million kilos of grapes. How much finished Cava does it produce?

195
Q

Domestic/export split for Cava (250m bottles in 2018)

A

1/3 domestic
2/3 export

Big volume mkts: Germany, Belgium, UK, USA

196
Q

Basic Cava makes up what % of wine sold?

197
Q

Cava de Paraje Calificada

A 
Single estate/vyd, owned by producer
Introduced 2017
Estate produced and bottled
10yo vines
8,000kg/ha max (48hl/ha after pressing)
Cannot acidify
36 mths aged at estate
Brut sweetness or lower
198
Q

Corpinnat

A

Small number of high quality producers (Gramona and Recaredo) left DO. 100% organic grapes; Penedes; hand harvest; vinified on the premises. 18, 30 and 60 mths

199
Q

Breakdown of Cava types by percentage produced

A

87% Cava
11% Cava Reserva
2% Cava Gran Reserva/Cava de Paraje Calificada

200
Q

Classic Penedes

A

part of Penedes DO
Sparkling w/ certified organic grapes
Traditional method, 15 mths lees
e.g. Albet I Noya, Loxarel

201
Q

Name for trad method sparkler in Rioja

A 
Espumoso de Calidad de Rioja (implemented 2019)
Hand harvest, trad method
Crianza (15 mths lees)
Reserva (24 mths)
Gran Anada (36)
202
Q

% of Italian sparkling made by tank method?

A

96%

of which half is Prosecco

203
Q

Tank method developed where and when

A

Italy, late 1880s

named after Mrtinotti and refined by Frenchman Charmat

204
Q

Lambrusco made by which method

205
Q

Spumante vs frizzante

A

Spumante min 3 bar of pressure

Frizzante 1-2.5 bar

206
Q

Production in bottles of Franciacorta and Trentodoc (approx)

A

Franciacorta 17.5m bottles

Trentodoc 7m bottles

207
Q

Entire Italian traditional method sector is what fraction of Champagne production?

208
Q

Describe Prosecco style

A 
Light to medium (-) intensity apple, pear
Light body
Medium to medium (+) acidity
Low or medium alc
Acceptable to good (DOC)
Good to very good (DOCG)
209
Q

Prosecco DOC

A

Former IGTs deovted to Prosecco: 9 entire provinces in Veneto and Friuli. Combined and expanded to become this vast DOC from Tirest to Vicenza. 23,000ha
DOC has mountains and hills; most is on flat land
“Treviso” or “Trieste” can be added if grapes grown nd wine made here
Treviso more production volume

210
Q

Conegliano Valdobbiadene - Prosecco DOCG

A

Hilly, historic area between Conegliano and Valdo
7,700ha
200-320m altitude
“Superiore” can be added for Spumante; Prosecco can be dropped

211
Q

Asolo Prosecco DOCG

A

1,800ha
hilly area south of Valdobbiadene
“Superiore” can be added for Spumante

212
Q

Production volume % by Prosecco appellation

A

Prosecco DOC 82%
Coneg-Valdo Prosecco DOCG 16%
Asolo Prosecco DOCG 2%

213
Q

Climate in Proescco DOC

A

Warm and moderately continental
Moderate rainfall
Flat plain affected by most air and fog (from rivers) = more sprays needed to combat disease

214
Q

Why Prosecco DOCG more acidity and intense fruit than DOC?

A

Altitude and dirunal range = longer, slower ripening

215
Q

Describe Glera grape

A 
Vigorous, semi-aromatic
Capable of v hgih yields
Millerandage, powdery and dowjny mildew
Drought in summer
Grapevine yellows
First two buds don't bear much fruit; needs to be trained long (vertical trellis w/ 8-12 buds)
Low-med density (3,000 v/ha) - vigour
Permitted yields high
216
Q

Prosecco 100% Glera T/F?

A

F. Can be up to 15% others

217
Q

Sylvoz training (Prosecco)

A

High cordon w/shoots hanging downwards
High-vigour sites eg fertile flat Prosecco land (high yields)
Inexpensive to create, minimal winter pruning, machine possible
Height = protects from first
Disadvantage: over-cropping, difficult to distribute clusters evenly, shading probs

218
Q

Double-arched cane training (Prosecco)

A

Form of replacement cane, canes bent into arches
Hillsid sites
High quality fruit
Individual branches tied to each plant (costly)

219
Q

Vineayrd work in Prosecco DOC

A

Machine. Large vyds, high yields on plains. Wines of lower concentration. Mechanical harvest.

220
Q

Vineyard work in Prosecco DOCG

A

Best sites south-facing hillside = more concentration (reduced fertility)
Lower (but generous) yields than DOC
Steepest parts have grassy bank terraces called ciglione = maintained and repaired, expensive
Work by hand in steeper parts

221
Q

Ciglione

A

steepest parts of Prosecco DOCG, ciglione are terraced grassy banks

222
Q

Cartizze, Rive and sui lieviti Prosecco must be picked by hand. T/F

223
Q

Why press whole bunches in Prosecco?

A

preserve primary fruit flavours

224
Q

Prosecco base wine fermentation

A

15-20 days, controlled temperature 18C = preserve fruit

MLF blocked = + fruit and acidity

225
Q

Second fermentation Prosecco

A

In tank for one month 12-15C

Short time on lees then chilled, filtered and bottled

226
Q

Ageing requirement for Prosecco

A

None (DOCG or DOC) = emphasis on freshness

227
Q

Traditionally is there dosage in prosecco?

A

No. Traditionally, no final adjustment = winemaker calculates required sugar at tirage stage
Since 2014 = permitted to adjust sweetness when wine racked off lees of second fermetnation

228
Q

Charmat lungo

A

Longer form of tank method. Lees contact for at least 9 mths. lees contact ensured by agitating lees within the tank

229
Q

Prosecco Col Fondo

A

Lightly cloudy, dry frizzante wines
DOC or DOCG
“rifermentazione in bottiglia”
Undisgorged, bone dry. Crown cap. sediment.
Col Fondo is the traditional name; from 2020 “sui lieviti” (on the lees”

230
Q

Tranquillo (Prosecco)

A

still wine

231
Q

Max yields for Prosecco

A 
Prosecco DOC: 125hl/ha
Prosecco DOCG: 94.5hl/ha
Prosecco DOCG Rive: 90hl/ha
Prosecco DOCG Superiore di Cartizze/Cartizze: 85hl/ha
Asolo Prosecco DOCG: 94.5ha/ha
232
Q

“Rive” requirements Prosecco

A 
Rive + place name eg "Rive di Soligo"
Single commune/vineyard
43 Rives
Handpicked, lower yields (90hl/ha)
Vintage on label
233
Q

Superiore di Cartizze DOCG / Cartizze DOCG

A

108ha historic single vyd in Valdobbiadene
Spumante, low yield (85hl/ha)
Steep hill, good drainage
High quality, full body, residual sugar above Brut level

234
Q

Biggest exporter of sparkling wine globally?

A

Italy. Led by Prosecco

235
Q

of growers, base wine producers and Prosecco producers in Prosecco

A

10,000 growers
1,200 base wine producers
350 makers of sparkling wine

236
Q

Co-ops account for what % of grapes in prosecco

A

just over 50%

237
Q

Most important area of Prosecco for volume of production and sale of base wines?

238
Q

Domestic market % for Prosecco

A

25%

50-50 hospitality/retail

239
Q

UK/USA/Germany account for what % of volume exports of Prosecco

240
Q

Which region in Australia using “Prosecco” name?

A

King Valley

241
Q

Threats to Prosecco business

A

others using “Prosecco” name (eg King Valley)

Prosecco on tap (bottle only)

242
Q

Most common style for Prosecco DOCG

A 
Extra Dry (60%)
Brut (30%)
243
Q

What % of Prosecco DOCG sold domesticalyl?

A

60%

northern Italy

244
Q

Prosecco DOCG producers eg

A

Nino Franco

Bisol

245
Q

Challenges for Prosecco DOCG business

A

Improve recognition of higher quality (vs Prosecco as a generic brand)
Achieve higher pricing

246
Q

Asti and Moscato d’Asti which 3 provinces of Piemonte

A

Asti
Alexandria
Cuneo

247
Q

Asti and Moscato d’Asti style

A

Pronounced orange blossom, grape, peach
Medium acidity
Low alc
Sweet

248
Q

Asti vs Moscato d’Asti

A

Both are DOCGs
Asti aka asti Spumante: higher alcohol, fully sparkling
Moscato d’Asti: lower alc, semi-sparkling, higher RS
Both good to very good quality, inexpensive to mid priced

249
Q

Climate for Asti and Moscato d’Asti

A

Moderate continental
Cold winters
Hot, dry summers
Adequate rain (spring and autumn rainiest)

250
Q

Threat of spring rain in Asti

A

Affect fruit set

251
Q

Yields for Asti and Moscato d’Asti

252
Q

Moscato Bianco aka

A

Muscat Blanc a Petits Grains

253
Q

Moscato Bianco describe

A 
aromatic, early budding
mid ripening
small berries
powdery, botrytis
needs canopy mgmt to avoid shade and improve air circ
Thin skin
Scent attracts bees, wasps and ants
Mites
254
Q

Density for Moscato Bianco in Asti

A

Medium density

Guyot with VSP preferred (low fertility soils and moderate rainfall = vine doesn’t overcrop)

255
Q

How does vine training VSP help with Moscato d’Asti

A

VSP gives sun expsoure, avoids excess humidity and reduces fungal risk
Ensures good ripening of fruit
But in hot years, take care not to remove too many leaves = sunburn

256
Q

Most aromatic Moscato juice from what soil type?

A

Limestone

But due to commercial success, vines also planted on clay

257
Q

Harvest for Moscato d’Asti?

A

Decided by ripeness of fruit and desired acid (need to balance sweetness)
Early-mid September (before October rain)
Asti DOCG: picked earlier for high acidity
Moscato d’Asti: slightly later, aromatic intensity
Hand harvest on steep slopes; machine where possible

258
Q

Whole bunches for Moscato d’Asti/Asti?

A

Can be. beleived to be beter quality.

259
Q

First phase of production for Asti and Moscato d’Asti?

A

Production, clarification and filtration of the must
Chilling and storage (pre ferment)
Must that is not required immediately is refrigerated to 2-3C to keep fresh, for later fermentation
Can be kept for up to 2 years without losing fresh aromatics

260
Q

Second phase of production for Asti and Moscato d’Asti?

A

Single fermentation of warmed-up must, when required by demand

261
Q

How many phases of production for Asti and Moscato d’Asti?

A

2 (making adn storing the must; fermenting the must when needed)

262
Q

What sort of big investments needed to produce Asti/Moscato d’Asti?

A 
Presses
Flotation tanks
Filtration/centrifuge equipment
Large heat exchangers
Refrigerated storage space
Ongoing energy costs (machinery and chilled storage)
263
Q

Asti fermentation vessel and conditions

A

Pressure-restistant temperature controlled tanks
Low temepratures 16-18 (primary fruit)
Neutral cultured yeasts
MLF prevented (+acidity)

264
Q

Asti method fermetnation

A

Single fermentation in tanks that can sustain pressure
Sugar converted into CO2 comes from original must, not tirage
RS in final way is from stopping before dryness, not through dosage
CO2 released through a valve
Fermenting must monitored to check falling sugar levels
Amount of sugar required calculated; once reached, the valve is closed; CO2 retained
Once desired RS and pressure (frizzante/spumante) obtained, feremntation stopped by rapid chilling

265
Q

Asti DOCG

A

Min 6% abv

12g/L and above - traditionally around 100g/L

266
Q

Moscato d’Asti DOCG

A

4.5-6.5% abv
Sweeter than Asti DOCG (Around 130g/L)
Frizzante (max 2.5 bar)

267
Q

Why is msot asti made by large producers?

A

High cost of equipment adn investment and storage space
Martini & Rossi largest producer
4 producers make 60% of wine

268
Q

Largest produer of Moscato d’Asti

A

Martini & Rossi

269
Q

High-end Barolo and Barbaresco producers: do they make their Asti in-house?

A

No; typicalyl send Msocato grapes to specailist sparkling wine firms - or buy high-end grapes for specialists to make under their label

270
Q

Role of co-ops for Asti

A

Providing chilled, clarified and filtered juice to large companies for fermentation. Martini & Rossi (largest producer) source about 35% of their needs from 300 growers; the rest is from suppliers including co-ops

271
Q

Asti Secco

A

an off-dry style of Asti

272
Q

Local Asti attempt to compete with Prosecco?

A

Asti Secco. off-dry style

273
Q

Lambrusco made in what method?

A

Tank method

274
Q

Lambrusco principally from which region?

A

Emilia-Romagna

275
Q

Red Lambrusco flavour profile

A

Stawberry, red cherry adn red plum; medium to medium (+) tannin; high acidity; residual sugar

276
Q

Topography of Emilia where Lambrusco is grown?

A

Low hills 150m

277
Q

Climate in Emilia-Romagna for Lambrusco

A

warm and continental
adequate rainfall (735mm) for grape growing
threat of rain at harvest
irrigation to ensure water supply at critical poinst

278
Q

Soils for Lambrusco

A 
alluival clay and silt
good water-holding capacity
but prone to compaction
vineyards grassed between ros to access machines wet periods; reduce compaction
high fertile soils = high yields
279
Q

River near Lambrusco growing areas

A

Po river

Humidity on the river plain = prevetnative spraying against fungus a necessity

280
Q

Lambrusco Salamino

A

Most widely planted Lambrusco
Fragrant, deep coloured, full bodied, high acid
Lambrusco Salamino di Santa Croce DOC = 85% of this variety (max yield 133hl/ha)

281
Q

Lambrusco Grasparossa

A

Grown on hillsides
Deep colour, full body, medium plus tannin
Lambrusco Grasparossa di Castelvetro DOC = 85% LG (max yield 126hl/ha)

282
Q

Lambrusco di Sorbara

A

Pale, lighter bodied, high acid

Lambrusco di Sorbara DOC = 60% min of this variety. 126hl/ha max

283
Q

DOCs for Lambrusco

A

Lambrusco Salamino di Santa Croce DOC
Lambrusco Grasparossa di Castelvetro DOC
Lambrusco di Sorbara DOC
Reggiano Lambrusco (or just Reggiano) DOC
Lambrusco di Modena DOC (or just Modena DOC)

284
Q

Short pre-ferment maceration for Lambrusco. why?

A

1-2 days
Lambrusco grapes = high anthocyanins
Restrict amount of tannin extraction

Structured, fuller body wines (Lambrusco Grasparossa) = 3-4 days on skins

285
Q

First fermentation temperature range for Lambrusco

A

Low temperatures (for reds) of 18-20
Retain fruit
MLF blocked to preserve acidity

286
Q

Second ferment for Lambrusco

A

Low temp 12-15C for two weeks (frizzante) or one month (spumante)
No lees ageing
Preserve primary fruit

287
Q

IGT for Lambrusco?

A

IGT Emilia

288
Q

Breakdown of domestic vs export for Lambrusco

A

1/3 domestic

2/3 export

289
Q

Example of a concentrated, well defined Lambrusco

A

Cleto Chiarli

290
Q

Challenge for Lambrusco’s image

A

Struggled to throw off the inexpensive, red frothy and sweet reputation
Due to large volumes of low quality historically
Part of issue is that “Lambrusco” not a protected name (like Prosecco is)

291
Q

Italy’s largest traditional method sparkling wine

A

Franciacorta

292
Q

Franciacorta is in which Italian region

293
Q

Franciacorta style

A 
Ripe apple and peach
Biscuit autolytic
Medium alc
Medium (+) acid
Very good or outstanding
294
Q

Still white and red wines made in Franciacorta

A

Curtefranca DOC

295
Q

Curtefranca DOC?

A

Still white and red wines made in Franciacorta area

296
Q

Body of water at northern border of Franciacorta?

297
Q

Climate for Franciacorta?

A

Warm continental with moderating influences
Cool air descends from alps in summer
Lake Iseo moderating effect on temperature
Spring frost an issue
Fruit ripens regularly while retaining acidity
Vyds on gentle slopes

298
Q

Harvest time in Franciacorta?

A

Early, second half of August into September

Avoid autumn rain

299
Q

Soils in Franciacorta

A

Formed by glaciers
6 main soil types
Range of expressions

300
Q

Dominant grape in Franciacorta

A

Chardonnay (75%)

Also Pinot Noir, some Pinot Blanc

301
Q

Minimum density for new vineyards in Franciacorta

A

4,500 v/ha

302
Q

What % of estates in Franciacorta are organic?

303
Q

How many co-operatives in Frnaciacorta?

304
Q

Most grapes estate-grown in Franciacorta. T/F?

A

True. no co-ops and few growers that don’t make wine

305
Q

Most Franciacorta the product of one vintage but not labelled as such. Why?

A

The long time on lees required to be sold as Millesimato (cost!)

306
Q

NV Franciacorta requirements

A

18 mths lees

Typically Chard/Pinot Noir but can be up to 50% Pinot Bianco

307
Q

Saten Franciacorta requirements

A 
Only white grapes (mostly 100% Chard)
24 mths lees
Slightly less sugar at tirage
Pressure max 5 atmospheres
Brut only
308
Q

Rosé Franciacorta requirements

A

Min 35% Pinot Noir. Most are blends of Chard and Pinot

Can be direct press, short maceration or blending with red wine

309
Q

Three large companies that make 1/3 of Franciacorta

A

Guido Berlucchi
Ca’ del Bosco
Bellavista

310
Q

What is the DOC for Trentodoc

A

Trento DOC

311
Q

Who is credited with first traditional method sparkling in Italy? (1902)

A

Giulio Ferrari

312
Q

What did Giulio Ferrari do in 1902?

A

Made first trad method sparkling in Italy

having visited Champagne

313
Q

Grapes for Trentodoc

A

Chardonnay, Pinot Noir, Pinot Blanc, Meunier

Often 100% Chard

314
Q

Trentodoc style

A 
Ripe apple fruit
Biscuit aromas
Autolytic notes
Medium alcohol
Medium high acidity
315
Q

Climate in Trentodoc

A

Warm continental with marked cooling influence
(North of Italy in sight of Alps)
Daytime summer temperature high; mountains protect from cold winds

316
Q

Trentodoc has high daytime temperatures considering how north it is. Why?

A

Mountains protect from cold wind from north

Heat builds up on valley floor

317
Q

Diurnal range in Trentodoc?

A

High. Warm days and cold air descends from mountains at night
Retain acidity!

318
Q

Soils in Trentodoc

A

Stony
Well drained
Slopes poor in nutrients
Slow, steady grape growth = high flavour intensity

319
Q

Altitude for Trentodoc

A

400-700m, some higher
Slopes above valley floor
Slopes give high diurnal range = fruit takes longer to ripen = flavour intensity plus maintain acidity

320
Q

Trentodoc harvest earlier or later than Franciacorta?

A

Two weeks later in Trentodoc

321
Q

Yields in Trentodoc

A

105hl/ha

In practice many crop lower

322
Q

Malolactic conversion in Trentodoc?

A

Yes. Acidity typically higher here than Franciacorta

323
Q

Min lees ageing for Trentodoc

A

15 months

longer is common; 20-30 mths gives evident toastiness

324
Q

Ageing requirements for Trentodoc (standard, vintage and Riserva)

A

Standard is 15 mths on lees
Vintage 24 months
Riserva 36 months (but generally more like 5-10 years)

325
Q

Four companies make 95% of Trentodoc. Who are they?

A

Ferrari
Mezzocorona co-op (brand: Rotari)
Cavit co-op (brand: Altemasi)
Cesarini Sforza (part of La Vis co-op)

326
Q

Profile of Ferrari producer in Trentodoc

A

Single biggest producer in Trentodoc; dominant
Own vineyards 100ha
Buys from 500ha from growers (total DOC is 800ha)

327
Q

Land under vine in Trentodoc

A

800ha

of that, Ferrari owns 100ha and buys grapes from 500ha

328
Q

Trentodoc primarily domestic or export sales?

A

Domestic

ITaly is 80% of sales

(exception is CAvit, sells to northern Europe and Sweden)

329
Q

What % of Sekt production is inexpensive, high-volume?

A

90%

Meets enormous German demand for inexpensive sparkling

330
Q

Carbonation is permitted in Sekt. True or False?

A

False. Not allowed in any category

331
Q

Categories of Sekt

A

Sekt
Deutscher Sekt
Deutscher Sekt bA
Winzersekt

not Sekt, but NB also Perlwein

332
Q

Basic Sekt

A

Tank method, no mention of grape or vintage
Range of base wines
Inexpensive regions southern Europe; made sparkling in Germany
Sold 6 months after second ferment starts
Min 90 days on lees (30 days if lees stirred)
90% of all Sekt
Light intensity, no autolytic

333
Q

Deutscher Sekt

A 
German-grown fruit
Tank or traditonal method
Vintage or nn-vintage
One variety (min 85%) or a blend
Different German regions; no origin permitted on label
334
Q

Deutscher Sekt bA

A

“bestimmer Anbaugebiete” = of a defined region
Related to Qualitatswein bestimmter Anaugebiete category
Made from one of 13 regions (eg Rheingau)
Region must appear on label
Tank or traditional

335
Q

Winzersekt

A 
Estate-bottled, estate grown
Traditional method
9 months lees
Typically but not always Riesling
Vintage, variety and producer must appear on bottle
336
Q

Perlwein

A 
AKA "Secco"
Tank or carbonation
Inexpensive base wine
< 3 atmospheres pressure
Cheaper than fully sparkling wine in DE (do not attract tax)
337
Q

Grape origin for Sekt

A

Low aromatic grapes from Italy, Spain, Farnce
Picked early to retain acid
Crushed in region of origin, juice chilled and transported

338
Q

Germany suitable for sparkling wine why?

A

Cool continental climate = low potential alcohol, high acidity

339
Q

How is Riesling treated for trad method?

A

Deutscher Sekt and above
Typically no malo
Lees ageing minimal
Focus on flora, apple and lemon primary notes

(some age on lees for smoky note)

340
Q

Mature sweet Riesling used for what in Sekt production?

A

Used for dosage in premium bottlings to add richness

341
Q

Why is Winzersekt expensive?

A

Traditional method! As well as estate grown and bottled.

342
Q

Rules for Sekt

A

No carbonation (must be second ferment)
Alc 10% minimum
CO2 pressure at least 3.5 atmospheres

343
Q

German sparkling; wines sold as single varietal need to be what % that variety and vintage?

344
Q

Flaschengarung

A

“Bottle fermented” (can be disgorged by transfer method)

345
Q

Klassische Flaschengarung

A

“Classic bottle fermentation” = second ferment in bottle; transfer method not allowed

346
Q

What are the three segments of the Sekt market?

A

low-end price driven up to €4 - 50% of sales
standard quality up to €8
high quality, a promising development recently

347
Q

Price of every bottle of Sekt contains a government tax. How much? Since when?

A

€1.02

Since 1902

348
Q

Sales channel for Winzersekt

A

Cellar door, specialist wine retail, restaraunt

349
Q

Sales channel for big Sekt brands

A

supermarkets

350
Q

Dominant Sekt producers

A

Rotkappchen-Mumm
Henkell & Co
Scholoss Wachenheim
(combined, 80% of production)

351
Q

Biggest producer of sparkling wine in Germany?

A

Rotkappchen

352
Q

Breakdown domestic/export for Sekt

A

90% domestic

10% export

353
Q

VDP Sekt requirements

A 
2018 onwards
Fruit grown on estate of VDP member
Produced for sekt specifically
Picked early by hand
Whole cluster pressed
Trad method only
Two tiers: 15 mths; single-vineayrd and vintage require 36 mths
354
Q

Modern grape growing England Wales started after what?

355
Q

Chardonnay, Pinot Noir and Meunier what % of grapes in England and Wales?

356
Q

English/Welsh sparkling wines style

A 
High acid
Medium alcohol
Light to medium body
Apple, lemon, autolytic
Very high acidity and just-ripe fruit = signature
357
Q

All English/Welsh vineyards above which latitude?

358
Q

85% of English and Welsh vineyards are where?

A

Southern England

359
Q

Climate of southern England

A

Cool, maritime
avg growing season temp 14C (was 13C)
Still cool but not as marginal now
Cool temperature = slow ripening, slow sugar accumulation, preserve acidity, create medium intensity fruit

360
Q

Two factors increased frost risk in England?

A

Earlier budding due to 1) warmer spring and 2) increase in planting of early budding grapes eg Pinot and Chard, vs hardy German grapes and hybrids

361
Q

Biggest threat to yields in England?

A

Prolonged rain
Rain in June/July affect flowering and fruit set = lower yields
2012: wettest June for 100 years; some estates picked no fruit
October rain can threaten quality

362
Q

Factors for site selection in England?

A 
Northern latitudes = south-facing slopes for sun exposure
Maximum shelter from prevailing winds (from south-west); winds can hinder flowering, fruit set and disperse heat. Former apple orchards or hop fields with non-south aspects preferable
Good drainage to avoid wet soils and roots; free draining or need drainage
Lower altitude (i.e. below 125m)
363
Q

Soil types in southern England

A

Variable
Caly in Kent and part of Sussex (high water-holding capacity, fertile)
Chalk in Hampshire and Sussez (good drainage, lower fertility)
Chalk tends to be on slopes, high elevation = vulnerable to adverse weather
Clay = lower acidity and more pronounced fruit
Chalk: more finesse, higher acid, elarner body

364
Q

New vineyards in England what planting density

A

medium (4,000-5,000 v/ha)

365
Q

Yields in England

A

24hl/ha average
but hugely variable
Prices premiumsuper permium as a result

366
Q

Minimum lees ageing for EQSW?

367
Q

MLF used in England?

A

Yes, to reduce high acidity that comes from a cold climate

368
Q

Six varieties allowed for PDO wine English

A 
Chardonnay
Pinot Noir
Pinot Noir Précoce (a mutation of PN, ripens two weeks earlier)
Meunier
Pinot Blanc
Pinot Gris
369
Q

Max yield for PDO EQSW

A

80hl/ha

Rarely a problem - 24hl/ha is average

370
Q

Vineyard size for English sparkling wine

A

3,600ha

but growing rapidly (80% since 2015)

371
Q

What % of English sparkling wine is export?

372
Q

Sales channels for English sparkling wine

A

1/3 cellar door
Also specialist shops, premium supermarkets and hospitality
8% export

373
Q

Major financial challenge for English sparkling wines

A

Fluctation in yields
Deal with it by holding 4-5 years worth of stock
Also introducing reserve wines and making NV

374
Q

Start of modern period for USA sparkling wine

A

1965
Schramsberg Blanc de Blancs = first commercial use of Chard in US sparkling

(followed in 1970s by Champagne and Cava producers eg Moet setting up Domain Chandon 1973)

375
Q

USA sparkling wine style

A

Medium intensity ripe apple, lemon
Toasty autolytic
Miedum (+) acid
Brut

376
Q

Anderson Valley

Sparkling wine

A

AVA in Mendocino County
Close to Pacific
Cool ocean breezes and fog, wide diurnal range
Roederer Estate

377
Q

Russian River Valley

A

AVA in Sonoma Sounty
Home to Korbel (pioneer)
Cool breeze and fog through Petaluma Gap

378
Q

Carneros

A 
AVA in Sonoma and Napa counties
Domaine Carernos (Taittinger)
379
Q

Largest sparkling wine producer in Washington State

A

Chateau Ste Michelle

380
Q

Style of Washington State sparkling

A

High diurnal range = high acidity grapes

Blends of Chard, PNa dn Meunier

381
Q

Largest sparkling wine producer in Oregon

382
Q

Specialist company in Oregon for outsourcing sparkling production

A

Radiant Sparkling Wine

383
Q

What’s peculiar about Schramsberg Blanc de Noirs?

A

10% Chardonnay

No specific regulations for Blanc de Noirs term, unlike EU

384
Q

California Champagne

A

Brands established before 2006 can use “Champagne” is also geographic origin, e.g. “California Champagne”

385
Q

First Chilean sparkling wine producer

A

Valdivieso

386
Q

Most Chilean sparkling made in what method?

A

Tank; fruity style

387
Q

Chile: sparkling grapes grown where?

A

Where cooling influence = coastal areas, Andean foothills, mild regions in south

Some from warm Central Valley (inexpensive)

388
Q

Harvest time for sparkling grapes in Chile

A

Early February to first week of March (several weeks before regular harvest)

389
Q

key regions for sparkling wine in Chile

A

Casablanca
SAn Antonio (Leyda)
Limari (cooled by Pacific)

390
Q

Tank method what % of Chilean sparkling

391
Q

Main producers of Chilean sparkling

A

Valdieviso (1/3 of production)
Vina Mar
Undurraga

industry dominated by a few large polayers

392
Q

Moet & Chandon first overseas subsidiary where and when

A

Mendoza

1959

393
Q

Most Argentina sparkling made by what method

A

Tank

Some carbonation and traditional

394
Q

How many sparkling wine producers in Argentina?

395
Q

Important regions for sparkling in Argentina?

A

Mendoza

also: Neuquen, Rio Negro, San Juan

396
Q

Argentina: inexpensive tank/carbonated grapes grown where?

A

Warm parts of Mendoza (alongside grapes for still wines)

397
Q

High quality sub regions for Argentina sparkling

A

Lujan de Cuyo

Uco Valley

398
Q

Important natural factor for Argentina sparkling growing?

A

Extremely high altitude
Also southerly latitude
High diurnal range

399
Q

Main grapes for Argentina sparkling

A 
Pedo Gimenez
Chardonnay
Chenin Blanc
Pinot Noir
Ugni Blanc
Semillon
400
Q

Hazaards for sparkling Argentina?

A

Hail
Spring forst
Nematodes

Dry climate = relatively low fungal threat

401
Q

Inexpensive Argentina sparkling what method, what grape(s)

A

Carbonation

Pedro Gimenez, Chenin, Semillon

402
Q

Example of super premium Argentina sparkling

A

Baron B Unique

Trad method, 18 mths lees

403
Q

2005 wine law Argentina…

A

Agreement between govt and wine trade to drop 12% sales tax in return for sparkling wine investment by the industry

404
Q

“Seco” sparkling style in Argentina is what

A

11g/l

Upper end of Brut in EU

405
Q

Big companies for sparkling in Argentina

A 
Moet Hennesy (Chandon and Baron B)
Llorente
Mumm 
Norton
also Freixenet and Sogrape
406
Q

Two styles of South African sparkling

A

1) inexpensive carbonated, often sweet. Export to Angola, Mozambique, Nigeria
2) Cap Classique. Trad method. Chard, Pinot, Chenin, Pinotage

407
Q

Carbonated ZA wine: style

A 
Sauvignon Balnc, Muscat, Pinotage
Domestic and African consumption
Simple, fruity
Off-dry, sweet
Losing share of market to Cap Classique
408
Q

Méthode Cap Classique association

A

Founded in 1992

90% of bottle-fermented sparkling in ZA

409
Q

Cap Classique standards

A

second ferment in same bottle (trad method)
3 bars pressure post disgorge
9 months lees. moving to 12 months 2020

410
Q

Key grapes for Cap Classique

A 
Chard
Pinot
Chenin
Pinotage
(combined: 95%)
411
Q

Key regions for Cap Classique

A 
Robertson
Stellenbosch
Paarl
Darling
Tulbagh
412
Q

Soils in Robertson and Bonnievale (Breede River Valley)

A

limestone
narrow valleys, slower to warm up in morning
temperatures drop in afternoon
cooling influence in otherwise warm climate

413
Q

of days from flowering to picking MCC

414
Q

How ZA carbonated wine made

A

Stop ferment early; retain RS
Then carbonated and released
Low cost = inexpensive wine

415
Q

Cap Classique hand or machine harvest

A

Either; quality producers by hand

416
Q

Acidification of musts is common in MCC. T/F?

417
Q

MLF in MCC?

A

Depends. Villiera does; Graham Beck does not

418
Q

Rosé production for MCC

A

Blend red and white wines

Maceration of black grape before ferment (less common)

419
Q

Challenge for MCC business?

A

Attract consuimers drinking top quality Champagne; attract middle classes who are moving from beer to wine

420
Q

Sparkling wine what % of Australian production?

421
Q

Domestic/export split for Aussie sparkling

A

80% domestic

20% export

422
Q

Key regions for trad method Aussie

A

Tasmania
Yarra Valley (Domaine Chandon)
Adelaide Hills
alpine areas of Victoria and NSW

all cooler regions

423
Q

Desired characteristics for quality sparkling wine in grapes?

A

High acid
Moderate potential alcohol (slow sugar accumulation)
Ripe but medium intensity fruit

424
Q

Significant joint venture for Tasmania?

A

mid 1980s: Heemskerk and Louis Roederer

425
Q

What % of Tasmania grape production makes sparkling wine

426
Q

Climate on Tasmania

A

Varied.
North coast: Tamar Valley and Piper’s River close to each other but TV is much warmer (sheltered from cold Southern Ocean)
Coal River Valley is warm; rest of Southern Tasmania generally cooler

427
Q

Grapes sourced from around Tasmnania geographically. Why?

A

Differing climates and sun intensity
Gain volume needed
Cooler and warmer regions = balanced wines
Discussion of creating named sub-zones in future

428
Q

Main challenes for growing in Tasmnia

A

Spring frosts
High rainfall
Coulure (Early season)
Botrytis (later in season)

429
Q

Inexpensive sparkling Oz from where?

A

Riverland, Riverina, Murray-Darling
“South Eastern Australia”
(vast majority of Oz sparkling)

430
Q

Sparkling harvest in South Eastern Australia?

A

Machine
Pick early for low potential alcohol, retain acidity and avoid overripeness
Yields 2-3 times as high as cool areas

431
Q

Sparkling Shiraz fruit grown where?

A

Warm-climate regions in central Victoria, Barossa Valley and McLaren Vale
Style requires richness and intense flavour
Grapes picked same time as still wines

432
Q

Large producers in Tasmania press on island and finish winemaking on mainland. T/F?

A

True

press on Tasmania then transport to Bay of Fires on refrigerated transport

433
Q

Oz: Transfer, tank and carbonation - grapes, regions, producers

A

Grapes: Chard, Pinot Noir, Moscato, Glera
Region: large, irrigated, warm, inland eg Riverina (generally a blend of regions)
Producers: Brown Brothers, Jacob’s Creek, Yellowglen

434
Q

Sparkling Shriaz made how?

A

Make a normal still red, including MLF and optional oak ageing
Best wines then made with trad method
Lesser wines: transfer, tank or carbonation
20g/l sugar common (balance tanninsa nd high alcohol)

435
Q

Sparkling Moscato in Oz

A

especially pink Moscato eg Innocent Bystander
Growing sector domestically
Tank or carbonation
Low alcohol, medium acidity, off-dry to sweet

436
Q

First Australian Prosecco?

A

Dal Zotto

2004

437
Q

Region for Australian Prosecco

A

King Valley

438
Q

Accolade owns which sparkling wine producers in Oz?

A

House of Arras

Bay of Fires

439
Q

Why has sparkling wine not taken off in NZ?

A

Despite its cool climate and plentiful supply of Chard and PN, the success of still wines, particularly Sauvignon Blanc, means sparkling is a tiny part of overall offer

440
Q

Which of New Zealand’s two islands is better for elegant sparkling wines?

A

South Island

cooler climate, crisp acidity

441
Q

Key regions for sparkling in NZ

A

Marlborough
Central Otago (PN)
Gisborne (North Island, fuller bodied styles, lower acidity, less finesse)

442
Q

Why is Marlborough good for sparkling wine?

A

Low risk of late frost/hail

Prevalent north-west wind = remove air moisture quickly after rain = reduce fungal threat

diploma rough (18 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions