D4 SPARKLING Flashcards
Why not ripe or over-ripe fruit?
Alcohol too high
Avoid over-ripeness in warm climate how?
Pick early
First juice from pressing is called what?
The cuvée
What is the cuvée in trad method sparkling?
First juice from pressing
Champagne hand or machine harvest
Hand only
Reasons for blending (6)
Consistency, complexity, style, balance, rosé, price point
What is in liqueur de tirage?
Base wine, yeast and sugar (+ nutrients, fining and clarifying agents)
Secondary fermentation how long?
2-4 weeks
Riddling racks called what?
Pupitres
What are pupitres?
Riddling racks
What is liqeur d’expedition?
Wine and sugar
Which is first: liqueur de tirage or liqueur d’expediton?
Tirage
Riddling in French
Remuage
Key indicators for balance in trad method TN?
Acidtity, fruit, dosage, lees
Key indicators for complexity in trad method TN?
Identifable fruit/autolytic/tertiary; short, medium or long lees ageing; potential for tertiary character; will it develop more?; maillard reaction
Champagne biggest export market by value?
USA
Champagne biggest export market by volume?
UK
Weather hazards in Champagne
Hailstones; rain; heat
Dominant grape in NV Champagne?
Meunier (easiest to grow, lower acid)
Sub-regions of Champagne (5)
Vallée de la Marne, Montagne de Reims, Cote des Blancs, Cote de Sezanne, Cote des Bar (aka Aube)
Montagne de Reims
Renowned for Chardonnay
Valée de la Marne
Meunier. Biggest of the 5
Cote des Blancs
Chardonnay
Cote de Sezanne
South. Chardonnay
Cote des Bar (Aube)
Pinot Noir
Belemnita Quadrata
Top-heavy limestone-based soil
Top-heavy limestone based soil in Champagne
Belemnita Quadrata
Micraster
Kimmerdgian limestone, clay
How many Champagne houses?
350
Which 3 Cremants on course?
Loire, Bourgogne, Alsace
Cremant whole-bunch yes or no?
Yes (hand-harvest)
Cava DO since when?
1959
% of area other than Catalunya for Cava
2%
Chenin Blanc descriptors
Hay, oily, wool, lanolin, viscous
Cava grapes (3)
Xarel-lo, Macabeo, Parellada
Rosé cava made how?
Skin contact
Minimum lees ageing for NV Cava
9 months
Cava lees ageing
NV: 9 months
Reserva: 15 months
Gran Reserva: 30 months
Vintage: “longer”
What is Cava de Paraje
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
Corpinnat?
Breakaway group from DO Cava
Franciacorta in which region?
Lombardy
Franciacorta lees ageing
NV 18 months; Reserva 5 years
Trentodoc beside which body of water
Lake Garda
Transfer method give an example
Jacobs Creek sparkling
Tank method explain
1st ferment; add yeast and sugar; 2nd ferment in tank; lees ageing optional; stabilisation; filtered carefully under pressure; adjustment; bottled under pressure
Types of Sekt
Sekt (not necessarily German grapes or must); Deutscher Sekt (all from Germany); Deutchsher Sekt ba (Germany, from a place)
Prosecco minimum % Glera
85%
Size of Prosecco appellations
Prosecco DOC: 24,000ha
Conegliano-Valdobiaddene DOCG: 7,800ha
Asolo Prosecco DOCG: 1,800ha
Sétage
“silky, elegant” term used re Proscecco DOCG
Best sites for Asti/Moscato d’Asti
gentle slopes
Asti DOCG ABV
7.5%
Moscato d’Asti ABV
5%
Lambrusco tannins
High (no malolactic conversion, relatively thick skins)
Different Lambrusco
Lambrusco Salamino di Santa Croce
Lambrusco Grasparosso di Castelvetro
Lambrusco di Sobrara
Col Fondo
Pet nat in Prosecco
Sparkling TN considerations
Integration of dosage Length of lees ageing Definition of fruit Maillard reaction Stylistic expressiveness Development
Rosé d’assemblage in Champagne
Blend red and white
Rosé de saignée in Champagne
skin maceration and bleeding
Blanc de Blancs Champagne style
lean, austere, acidic. unmatched ageing potential
Blanc de Noirs Champagne style
Fuller body. age more quickly
Late release/disgorge Champagne
Bollinger RD, Dom Pérignon P2
Age more rapidly; impact of disgorgement (e.g. oxygen ingress) greater in old wines
AOC Rosé des Riceys
Still rosé in Cote de Bar, Champagne
AOC Coteaux Champenois
Still red/white/rosé
Dom Pierre Pérignon claim to fame
First white wine from black grapes Coquard press Assemblage Re-introduced cork English glass Considered fizz a fault
Blocage
Reserve wines in Champagne
Champagne latitude
south of 50th parallel; east of Paris
Champagne size
150km North to South; 120 km East-West
5 subregions of Champagne (abbreviated)
MdR VdlM CdBlancs CdS CdBar
Climate in Champagne
Cool continental with oceanic influence
Rainfall/yr in Champagne
700mm
Annual average temperature Champagne
11oC
Chalk soils good for which grape
Chardonnay
Most common soil in Champagne
Chalky soil with limestone subsoil; pure chalk
Montagne de Reims in a nutshell
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
Vallée de la Marne in a nutshell
West of Epernay
Meunier on clay, marl and sand: fruity
Meunier buds late, ripens early (good for frost)
Grand Cru: Ay
Cote des Blancs in a nutshell
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
Cote de Sezanne
Continuation of Cote des Blancs
Clay and clay/silt, some chalky
Chardonnay, warm south-east facing. Fruity, ripe
Cote des Bar
Large. Near Chablis
Kimmeridgian calcareous marls
Steep slopes, stony limestone (Pinot Noir)
Source of PN for merchants from north
Sparkling wine regions at high latitudes
Champagne, England, Tasmania
Chardonnay in Champagne
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
Chardonnay buds early or late
Early - > prone to spring forst
Pinot Noir in Champagne
Early bud, early ripen Spring forst, coulure Moderate yields - quality drops if high yields Thin skin, disease prone Adds body
Pinot Noir buds early or late
Early bud (prone to spring frost)
Meunier in Champagne
mutation of Pinot Noir with white hairs, floury appearance
Early budding (but later than Chard/PN)
Less prone to frost
Density in Champagne
8,000 vines/ha
- 5 inter row
- 9-1.5m intra-row
(4) training systems in Champagne
Taille Chablis
Cordon du Royat
Guyot
Vallée de la Marne
Taille Chablis training system
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
Cordon du Royat
Pinot & Meunier. Single cordon, spur pruned. VSP.
Guyot (in Champagne)
Replacement cane with VSP. Lesser vineyards, all varieties. Double or single guyot
Vallée de la Marne
Similar to Guyot but more buds. Less common now
Average no. of fruiting buds per vine in Champagne
max 18 per square metre
Hazards in Champagne
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
Rationale for Comité dictating rules in Champagne
Quality of the wine (no overcropping - > no dilute flavours)
Protect price
Regulate supply and demand
Max yield in Champagne
usually 79 hl/ha; can be raised to 98hl/ha
What is the cuvée in Champagne?
First 2,050 litres (per 4,000kg of grapes). free run and first pressing
What is the taille in Champagne
the second part (500L)
Characteristics of the cuvée in Champagne
rich in acid
finesse, ageing potential
vintage, prestige cuvée
Characteristics of the taille in Champagne
lower acid
more colour pigment
more phenolics
used more in NV
% of reserve wine for large brand NV?
10-15% reserve wine (30-40% for more permium)
What’s notable about Bollinger reserve wine?
Aged in magnum
What’s notable about Laurent Perrier rosé?
Skin contact is used (as opposed to blending in still, dry red wine which is more typical)
NV Champagne ageing
15 months; 12 months on lees
Vintage Champagne ageing
12 months on lees, released 3 years after tirage (many exceed this)
Little change to wine after 10 years lees ageing. True or false
True
(but protects against oxidation and can charge a premium for late disgorged)
Long lees ageing expensive
Echelle des Crus system
17 Grands Crus (100%)
42 Premiers Crus (90-99%)
257 other villages (80-89%)
What does NM stand for?
Négociant manipulant. Buy grapes, must or wine. Make Champagne, sell under own label.
What does RM stand for?
Récoltant manipulant. Grower e.g Pierre Peters.
What does CM stand for?
Cooperative de manipulation. Eg Mailly
Brands owned by Vranken Pommery Monopole?
Vranken, Pommery, Monopole Hiedsieck, Charles Lafitte, etc
Grower champagnes sell mostly domestic or export?
Domestic
Average price for grapes in Champagnme? €/kg
€6.10/kg
1.2kg = 1 bottle
Minimum lees ageing for Cremant?
9 months
Minimum maturation between tirage and release of Cremant?
12 mths (including 9 mths on lees)
Max abv for Cremant
13%
Crémant d’Alsace accounts for what % of Alsace production
25%
Pinot Blanc characteristics (Alsace)
Medium intensity apple, pear, biscuit; medium plus to high acid. Light-medium body. Mostly Brut
Which foothills in Alsace?
Vosges foothills
Growing environment for Cremant d’Alsace
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
Grapes for Cremant d’Alsace
Pinot Blanc, Auxerrois, Chardonnay, Riesling, Pinot Gris, Pinot Noir
Riesling common in Cremant d’Alsace T/F
False. Permitted but not common
When does Cremant d’Alsace harvest take place?
Late Aug - early Sept
Chaptalisation is common in Cremant d’Alsace. T/F
True. Potential alcohol is low
Cremant d’Alsace is usually a vintage-dated product. T/F
True. No reserve wines
Examples of co-ops in Cremant d’Alsace
Cave de Turckheim; Maison Bestheim
Co-ops 43% of production
Example of merchant house in Crem d’Alsace
Arthur Metz
Merchants 37% of production
Name of Cremant d’Alsace prestige category
Cremant d’Alsace Emotion (EmotionAL-SACE)
75% Pinot Blanc, Chardonnay, Pinot Noir
24 months on lees
not popular
Cremant de Bourgogne what % of overall Burgundy production?
10% (it has doubled since 2000)
Cremant de Bourgogne style
White, Brut. Medium plus/high acid. Medium intensity apple, lemon (cool areas), apricot (warm areas) with brioche. Also BdB, BdN, rosé
Main source areas for Cremant de Bourgogne
Maconnais (especially Chardonnay; Cave de Lugny co-op)
Cote Chalonnaise (Rully)
Chablis, Hautes-COtes, flats in Cote d’Or
Veuve Ambal biggest producer
Biggest producer of Crem de Bourgogne
Veuve Ambal
Climate considerations north, central, south Burgundy
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
Max yield Crem de Bourgogne
75hl/ha; higher than still wines. must declare before end of March
Grape blend % for Crem de Bourgogne
Min 30% Chardonnay, Pinot Noit, Pinot Blanc, Pinot Gris
Max 20% Gamay
Breakdown of Crem de Bourgogne production by producer type
2/3s negociants (Veuve Ambal)
30% co-ops (Cave e Lugny)
2% independent growers (high investment cost)
Top tiers (2) of Crem de Bourgogne
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
Three Loire AOCs for sparkling DipWSET
Cremant de Loire
sparkling Vouvray
sparkling Saumur
What % of Loire production is sparkling
13%
(un)lucky Loire
What % of Cremant de Loire is white wine?
90%
Cremant de Loire style
Medium intensity apple and citrus; light toasty note. Can be honeyed with age. High acid.
Cremant de Loire land under vine
2,100 ha (was 1,600ha in 2012)
Where is Cremant de Loire made?
Anjou-Saumura nd Touraine only (200km strtech)
Zone south and south-west of Saumur biggest source
Climate for Cremant de Loire
Atlantic cool, mild influence
Cool climate, low potential alcohol, high acid
Fungal disease and rain a problem
Soil types for Cremant de Loire?
Varied (large region, lots of soils)
Clay-limestone, flint-cay, sand, gravel, tuff
Anjou: schist and limestone
Touraine: chalk
Rootstocks for Cremant de Loire
Fercal
Riparia Gloire de Montpellier
(resistant to lime, protect from chlorosis)
Sauvignon Blanc in Cremant de Loire Y/N?
No
Oak-fermented Cremant de Loire example
Bouvet-Ladubay Cuvée Tresor
Structure of Cremant de Loire industry by producer type
19 merchant houses
10 co-ops
400 producers
Saumur Mousseux
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
Chenin Blanc minimum % in Saumur mousseux
60%
max 10% Sauvngin
Vouvray Mousseux
Chenin dominates Other grape: Orbois (local) 8.2m bottles 1,200 Pet Nat
Example of third-party specialist for secondary fermentation in Loire
Berger Elaborateur (in St Martin-le-Beau)
Co-op for sparkling Vouvray
Cave de Vouvray
Early pioneers of Cava (2)
Ferrer (Freixenet) and Raventos (Codorniu)
Key dates for Cava (3)
1972 Cava legally defined
1986 Spain enters EU
1989 Cava a PDO - named for wine rather than place
What % of grapes and wine for Cava come from Penedes? [note maybe this is Catalunya rather than Penedes]
95% (others from Rioja, Valencia)
Grapes for Cava
Macabeo
Xarel-lo
Parellada
also Chardonnay
Three areas of Catalunya
Penedes
Lleida province
Tarragona province
Penedes vital statistics
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
Lelida province
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
Tarragona province
Low-lying hills, Mediterannean climate
Simple, Macabeo dominant, early drinking
Trepat grape
Cava in Rioja, what’s worth knowing?
Cantabrian mountains protect from rain
Rioja Alta is at 425m - high acidity
Macabeo (aka Viura here) and Chardonnay
Macabeo info
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
Xarel-lo info
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
Parellada info
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
Chardonnay info (Cava)
9% of Cava vyds
Body, richness, finesse
Choice of rootstock important (otherwise too much alcohol, no finesse)
Cava Rosado which (black) grapes
Garnacha Tinta Trepat Pinot Noir Monastrell NB: Tempranillo not allowed
Trepat (grape in Cava)
Local to Conca del Barbera
Strawberry and high acid
Legal only in Rosado
What does Garnacha bring to Cava Rosado?
Ripe red fruit and spice. Oxidises easily. Used less and less
Vineyard mgmt in Cava
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)
Cava planting density
Low to moderate: 1,500-3,500 vines/ha
Irrigation allowed in Cava?
Yes, but strictly controlled. To relieve hydric stress and protect future viability of vineyards. Not for increasing yields.
Reasoning for rootstock choice in Cava?
Resistance to lime Control vigour (Macabeo excessive shoots and leaves, little fruit if on wrong rootstock)
Threats to grapegrowing in Cava?
Misty humid mornings = botrytis and downy mildew Powdery mildew (periods of dry weather) Grapevine moth
Treated with copper and sulfur
Treated with canopy managemtn
Treatment against grapevine moth?
Sexual confusion
Important criteria for picking date in Cava?
Low potential alcohol
Appropriate acidity
How to test for botrytis infection in Cava?
Test for gluconic acid values
Too high = grapes rejected. negative effect on yeast in secondary ferment; drop in wine stability