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WSET® Level 4 Wine > WSET® Level 4 D4 Sparkling Wine > D4 Sparkling: Australia + New Zealand > Flashcards

D4 Sparkling: Australia + New Zealand Flashcards

Examines the regions, grapes, methods of production, and styles of sparkling wines made in Australia and New Zealand.

1
Q

Australian sparkling wine makes up what percent of Australia’s total wine production?

A

6%

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2
Q

Australian sparkling wine:

  • What is the most recent data point for annual sales in liters?
  • Are most destined for the home market or for export?
A
  • 66 million liters;
  • 89% home market (11% export) though exports have been increasing in recent years.
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3
Q

In Australia, which methods are used to make sparkling wine?

A

Lots!

  • Traditional;
  • Transfer;
  • Tank;
  • Carbonation;
  • Pet-Nat.
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4
Q

Most Australian grapes for sparkling wine are grown in which regions?

Why?

A
  • Tasmania;
  • Yarra Valley (Dom. Chandon);
  • Adelaide Hills;
  • Alpine regions of Victoria + New South Wales.

Slow sugar accumulation, higher acidity, moderate potential alcohol, lower yields

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5
Q

What region of Australia leads all others for high-quality sparkling wine?

A

Tasmania

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6
Q

Why is Tasmania the leading region in Australia for making high-quality sparkling wines?

A
  • History goes back to 1980s with the joint venture between Heemskerk + Louis Roederer;
  • 36% of total grape production made into sparkling;
  • Southern Tasmania is generally cooler than Champagne;
  • Larger producers source fruit from all over the island.
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7
Q

The climate varies in Tasmania, but there are two Valleys to know for sparkling wine.

A
  1. Tamar Valley
    • warmer than Piper’s River (more sheltered);
    • harvests 2 weeks before Piper’s River.
  2. Coal Valley
    • has inland’s warmest climate (sheltered).

Again, south Tasmania is generally cooler than Champagne.

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8
Q

What are the natural hazards or weather threats in Tasmania?

A
  • Spring frosts;
  • High rainfall;
  • Coulure always a risk;
  • Botrytis.
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9
Q

On Australia’s mainland, what region is best known for growing grapes for inexpensive sparkling wine?

A

South East Australia (Riverland, Murray-Darling, Riverina)

  • Irrigation and mechanized harvesting are allowed;
  • Yields are high, grapes are picked early, and grapes are cheap.
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10
Q

Where are the grapes grown that go into sparkling Shiraz?

A

Warmer climates:

  • Victoria;
  • Barossa Valley;
  • McLaren Vale.
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11
Q

When are the grapes usually picked that go into sparkling Shiraz?

Why?

A

Picked at the same time as still wines

  • The style requires richness + flavor intensity
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12
Q

Australian Traditional Method sparkling wines are made in one style or many styles?

A

Many styles – NV, vintage, rosé, etc.

Lees time varies, but top producers follow Champagne’s rules.

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13
Q

What is the emerging category in Australian Traditional Method sparkling wines?

A

Late Disgorged (more than 6 years sur lie)

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14
Q

In Tasmania, will most sparkling wine be completed there or on the mainland?

A

Depends on who the producer is.

  • Larger producers will have juice sent to them on the mainland;
  • Small producers will complete vinification on the island.
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15
Q

Does sparkling Shiraz:

  • sometimes
  • always
  • never

go through malolactic conversion?

Will sparkling Shiraz see oak?

A

Sparking Shiraz always goes through malolactic conversion.

  • It may or may not see oak – depends on the producer and their desired style.
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16
Q

What methods are used to make sparkling Shiraz?

A
  • Premium brands use Traditional Method;
  • Cheap brand use Tank, Transfer or Carbonated.
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17
Q

What is the typical dosage for sparkling Shiraz?

Why?

A

20 g/L

  • This amount balances the drying tannins and high alcohol
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18
Q

Australian Traditional Method sparkling wines and malolactic conversion:

  • The wines always go through MLF.
  • The wines never go through MLF.
  • It depends on what style the producer wants to make.
A

Again, it depends on what style the producer wants to make.

19
Q

Who are the (large) main Australian producers of Transfer, Tank and Carbonated sparkling wines?

Give a broad style of what these wines are usually like.

A
  • Brown Bros.
  • Jacob’s Creek
  • Yellowglen

These producers make regional and multi-regional sparkling wines and use lots of different grapes.

Their style is usually dry to medium-sweet, medium to medium (+) acidity, low to medium alcohol, light to medium body, and usually very fruity.

20
Q

Are autolytic notes obvious on sparkling Shiraz, the way they are on true Champagne?

What is the general acidity, body, and alcohol of sparkling Shiraz?

What are the tannins like?

A
  • No obvious autolytic notes on sparkling Shiraz; they’re too intensely fruity!;
  • Medium- to medium acidity, medium to full body, medium to high alcohol;
  • Medium but ripe and soft tannins.
21
Q

When are sparkling Shirazes released?

A

Released after 1-2 years

22
Q

Australian sparkling Moscato:

  • In which sector is it growing: the home or export market?
  • Where are the grapes grown?
  • Which methods are used?
A
  • Sales growing in home market;
  • Grapes grown in warmer climates;
  • Tank for higher quality, carbonated for cheaper quality
23
Q

What is the main area of production for Australian Prosecco?

A

King Valley

24
Q

In what year was the first release of Australian Prosecco?

Who made it?

A

2004 by Dal Zotto

25
Q

If Australian Prosecco is exported to the EU, what must change on the label?

A

Prosecco must be changed to Glera

26
Q

What method is generally used to make Australian Prosecco, and what style is it typically?

A

Tank Method is generally used, though some are carbonated.

  • typically off-dry to med-dry
27
Q

Who makes most Australian Prosecco: big brands or small producers?

A

Small producers make Australian Prosecco

28
Q

Who makes Pet-Nat in Australia - large or small producers?

Are they clustered in one region or are they found all over Australia?

A
  • Small, natural producers;
  • All over Australia using different grape varieties.
29
Q

What styles can Australian Pet-Nat be?

A

All kinds!

  • White, rosé, red – usually made in small quantities;
  • Usually cloudy/yeasty;
  • Pressure varies from gently sparkling to fully sparkling;
  • Usually dry, medium+ acid, medium alcohol, light to medium body, medium-pronounced fruit
30
Q

Australian wine laws are loose or strict?

How does that affect winemakers?

A

Loose​ wine laws

  • Allows winemakers to easily introduce new styles to different markets;
  • Successful small producers may be (and have been) acquired by big brands;
    • e.g. Brown Bros. bought Tamar Ridge.
31
Q

What percentage of Australian sparkling wines are sold domestically?

Which sparkling wine categories are increasing and which are decreasing?

A

89%

  • Increasing: Pet-Nat, Moscato, Australian Prosecco;
  • Decreasing: sparkling Shiraz.
32
Q

New Zealand sparkling wines are what percent of the country’s total exports?

A

0.8% because New Zealand Sauvignon Blanc is so successful.

33
Q

What areas in New Zealand are best suited to grow grapes for sparkling wine?

A

Cooler climates on the South Island

34
Q

Where in New Zealand are large-volume sparkling brands based?

A

Gisborne

35
Q

Which New Zealand wine region has the highest production of grapes destined to be made into sparkling wine?

Give environmental factors as to why.

A

Marlborough

  • Low risk for frost and hail;
  • Northwest wind moves/circulates air, which helps diminish risk of disease or rot after it rains;
  • It’s irrigated because soil is well-draining alluvial;
  • It’s irrigated because of transpiration due to wind.
36
Q

Sparkling wine in New Zealand is most commonly made using which two grapes?

A
  1. Chardonnay
  2. Pinot Noir
37
Q
  1. Small New Zealand producers making sparkling wine use ____ fruit.
  2. Large New Zealand producers making sparkling wine use ____ and ____ fruit.
A
  1. Small = estate fruit
  2. Large = estate fruit and purchased fruit
38
Q

Do most New Zealand producers perform their own tirage, disgorgement and dosage, or do they send out the wine to have these done?

A

They send out the wine because most don’t have the equipment or the expertise to make sparkling wine.

Winemakers will send their blended wine out to a specialized facility for tirage and bottling, then the bottled wine will come back to the winery for secondary fermentation and sur lie aging.

The winemaker again sends the wine away for disgorgement and dosage, and then it is again returned to them for the winemaker to label and package.

39
Q

Most New Zealand sparkling wines:

  • Use native or cultured yeasts?
  • Use wood or stainless steel for primary fermentation?
  • Do or do not go through malolactic conversion?
A
  • Cultured yeasts;
  • Stainless steel for primary fermentation;
  • Most go through malo.
40
Q

What 3 methods do New Zealand winemakers use to make their sparkling wines?

Which 2 are the most commonly used?

A
  1. Traditional Method (for mid to premium sector wines, most will be Brut);
  2. Transfer Method;
  3. Carbonated for cheap wines.
41
Q

How long do most New Zealand sparkling wines age sur lie?

A

18 months

Premium producers will age their wines sur lie for longer periods of time.

42
Q

In New Zealand, sparkling wines are most commonly made into these two styles (e.g. Brut Nature, Brut, Extra Brut):

A

Brut and Extra Brut

43
Q

In New Zealand, what size companies make sparkling wines – larger producers or smaller producers?

A

Both larger and smaller producers make sparkling wine in New Zealand.

  • e.g. Oyster Bay (larger producer);
  • e.g. No. 1 Family Estate (smaller producer).

WSET® Level 4 D4 Sparkling Wine (13 decks)

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