D4 | Sparkling Wines Flashcards
1
Q
What is the desired alc level for the basewine when making high quality sparkling wines?
A
Around 9-11%
This is necessary because the second fermentation used in many methods of making sparkling wine wines produces an additional 1-2%.
2
Q
Name the most important region(s) and their appellation for sparkling wine in France.
A
- Champagne (AOC Champagne)
- Alsace (AOC crémant d’Alsace)
- Bourgogne (AOC crémant de Bourgogne)
- Loire valley (AOC crémant de Loire, AOC Saumur mousseux and AOC Vouvray mousseux)
3
Q
Name the most important region(s) with their appellation for sparkling wine in Spain.
A
- Penèdes (DO cava)
4
Q
Name the most important region(s) and their appellation for sparkling wine in Italy.
A
- Prosecco (Prosecco DOC and Conegliano Valdobbiadene - Prosecco DOCG)
- Emilia-Romagna (Lambrusco DOC and IGT)
- Piedmont (Asti DOCG and Moscato d’Asti DOCG)
- Lombardy (Franciacorta DOCG)
- Trentino (Trento DOC)
5
Q
Name the most important sparkling wine(s) in Germany.
A
- Sekt
- Deutscher Sekt
- Deutscher Sekt bA
- Winzersekt
- Perlwein
6
Q
Name the most important region(s) and their appellation for sparkling wine in England and Wales.
A
- Sparkling PDO and PGI
7
Q
Name the 3 most important region(s) and their appellation for sparkling wine in the US.
A
- Anderson Valley AVA (Mendocino County)
- Russian River Valley AVA (Sonoma County)
- Carneros AVA (Sonoma and Napa Counties)
8
Q
Name the most important producers (in volume) of sparkling wine in Chile.
A
- Valdivieso (1/3)
- Viña Mar
- Undurruga
- Concha y Toro
- Aguirre
- La Rosa
- Cono Sur
- Miquel Torres
9
Q
From which regions comes the higher quality sparkling wine in Chile?
A
Sub-regions as Luján de Cuyo and Uco Valley due to the extreme high altitude.
10
Q
Name the most important region(s) and their district for making sparkling wines in South-Africa.
A
- Coastel Region:
Swartland
Stellenbosch
Paarl - Cape South Coast Region:
Elgin
Walker Bay - Breede River Valley Region
Robertson
Worcester
11
Q
Name the most important region for sparkling wines in Australia.
A
Tasmania
12
Q
Where do the grapes for high quality sparkling wines in New-Zealand come from?
A
Southern Island of NZ, like Malrborough.
13
Q
Which grape varieties are the most common in premium and super-premium sparkling wine production?
A
Chardonnay and Pinot Noir
14
Q
What is the advantage of Chardonnay grown for sparkling wines?
A
- subtle fruit flavours; apple and citrus
- early ripening
- retains good acidity
- has low alcohol levels
- yields can be high in the best years without loss of quality.
15
Q
What is the dis-advantage of Chardonnay grown for sparkling wines?
A
- prone to spring frosts
- prone to coulure
- prone to millerandage
- susceptible to powdery mildew
- susceptible to grapevine yellows
- susceptible tobotrytis bunch rot in wet periods before harvest.
16
Q
What are the advantages of growing Pinot Noir for sparkling wines?
A
- early budding
- lends body to the blend
- subtle fruit flavours
- low tannin
17
Q
What are the dis-advantages of growing Pinot Noir for sparkling wines?
A
- prone to spring frosts
- prone to coulure
- moderate yields
- quality drops if yields are too high
- thin skinned therefore prone to powdery mildew, botrytis bunch rot, fan leaf and leaf roll
18
Q
In terms of grape growing, what yields levels would be desirable for sparkling wines and why?
A
High yields because, this will lead to high acid levels, low potential alc, and delicate not complex flavours.
19
Q
What would be the advantages of whole-bunch pressing for premium sparkling wines traditional method?
A
- Gentle, providing a delicate juice that is low in solids and phenolics. (Including tannins and anthocyanins)
- the stems help to create channels for the flow of the juice.
20
Q
Which yeast is one the most common commercially-available?
A
‘Prise de mousse’ (EC1118)
21
Q
Liqueur de tirage is a mixture of:
A
- Sugar
- Selected yeast
- Yeast nutrients
- Clarifying agent (such as bentonite and/or alginate)(seaweed extract to facilitate riddling)
22
Q
Define ‘autolysis’
A
The enzymatic breakdown of dead yeast cells. It adds a biscuity complexity.
23
Q
What name is given to the wines that are stored after riddling and before disgorgement?
A
Sur pointe, upside-down in the necks so the yeast stays in the neck.
24
Q
What is the purpose of blending the basewine?
A
- balance
- consistency
- style
- rosé wines
- complexity
- faults
- volume
- price
24
What is the role of dosage?
To create balance with the acidity.
25
After how many months comes the effect of autolysis detectable?
15-18 months
26
Explain the Maillard reaction in sparkling wines
This takes place when the liqueur de expedition is added. The sugar in the LDE reacts with compounds formed during yeast autolysis in a process called Maillard reaction. Which has notes of roasted, toasted vanilla.
27
Name the 13 steps of traditional method from grapes that are pressed at the winery until the final wine sold
1. Grapes with high acid, low potential alc, delicate flavours are gently pressed whole bunch and the fractions are kept separate.
2. Juice is clarified and yeast is added
3. First fermentation at 14-20*C with neutral yeasts (MLF, if not the wine may be sterile filtered)
4. Blending
5. Base wine is stabilised
6. Liqueur de tirage and inoculation is added
7. Second fermentation in bottle (10*-12*)
8. Lees ageing with autolysis
9. Riddling
10. Disgorgement
11. Liqueur d’expedition (wine and sugar or RCGM)
12. New Cork sealed with wire muzzle and metal capsule
13. Sold
28
Name the 15 steps of the Transfer Method from type of grapes used up to bottled wine
1. Grapes with high acid, low potential alc, delicate flavours
2. Pressing
3. Juice is clarified
4. First fermentation at 14-20*C
5. MLF if desired
6. Blending
7. Base wine is stabilised
8. Liqueur de tirage is added
9. Second fermentation in bottle
10. Lees ageing with autolysis
11. The wine is chilled to 0*C
12. Discharged and poured into pressurised tanks
13. Usually sweetened and SO2 added
14. Sterile filtered
15. Bottled under pressure
29
What are the different names for the Tank Method?
Cuve Close, Charmat and Martinotti
30
Describe the Tank Method in 8 steps
1. Clarification and stabilisation
2. First slow, cool fermentation to retain fresh fruit aromas and flavours.
3. Sugar and yeast is added and wine ferments in reinforced tanks.
4. Fermentation is arrested by cooling to -5*C
5. Lees ageing or removed from the lees
6. Cold stabilisation (-2*C)
7. Yeast removed by centrifugation or filtration and SO2 and sugar checked
8. Bottled with counter-pressure filler
31
The 6 common features far ALL the Crémant wines are:
1. Whole-bunch pressing (hand harvested)
2. Max yield 100 liters per 150kg grapes
3. Min 9 months on the lees in bottle
4. Min 12 months maturation between tirage and release
5. Max 13% abv
6. Min 4 bar pressure
32
Which variety is the most important for Crémant d’ Alsace?
Pinot Blanc (20% of total)
34
Which grape is used for Asti?
Muscat blanc a petit grains (Moscato Bianco)
34
Describe the Ancestral method
Partly fermented must is putted into bottles and the remaining sugar is converted into alcohol and pressure is retained. Wine is disgorged or not. If not, a sediment will be visible. There is NO dosage. Intended for early drinking. Also called PETNAT ~(pétillant nature)
35
Describe the asti method in 5 steps
1. After soft pressing the juice is settled, filtered and refrigerated to 2-3 *C to retain freshness up to 12 months when not needed directly
2. Must is fermented in pressure resistant tanks at 16-18 ˚C until 6%abv, the release of CO2 is controlled by a valve in the tank and this valve is closed for the last 1-1,5 % to keep the CO2. (3 bar) (no malo)
3. Then the wine is chilled to stop fermentation and to retain the desired sugar level.
4. Filtered to remove the yeast.
5. Bottled under pressure. Residual sugar ranges from Extra Dry level to sweet, 12 g/l and above
36
Name the advantages and disadvantages of carbonation method
Advantage:
Cheap
Leaving the aroma’s and flavors of the base wine intact, this suitable for aromatic varieties
Disadvantages:
Bubbles wil die quickly
Base wine may not contain any faults, bubbles will accentuate faults
37
Name the (EU) level of residual sugar for BRUT NATURE
0-3 g/l
| dosage cannot be added; any slight residual sugar present remains naturally after fermentation
38
Name the (EU) level of residual sugar for EXTRA BRUT
0-6 g/l
39
Name the (EU) level of residual sugar for BRUT
0-12 g/l
40
Name the (EU) level of residual sugar for EXTRA-SEC/EXTRA DRY/EXTRA TROCKEN
12-17 g/l
41
Name the (EU) level of residual sugar for SEC/SECCO/DRY/TROCKEN
17-32 g/l
42
Name the (EU) level of residual sugar for DEMI-SEC/MEDIUM-DRY/HALBTROCKEN
32-50 g/l
43
Name the (EU) level of residual sugar for DOUX/DULCE/SWEET/MILD
50+ g/l
44
RM in Champagne stands for?
récoltant manipulant
Makes and markets on their own label using own vineyards and property
45
NM in Champagne stands for?
Négiociant Manipulant
Buys grapes, must or base wine to make Champagne on their own property and market it under own label. (All big houses are in this category)
46
CM in Champagne stands for?
Coopérative de Manipulation
A cooperative that markets Champagne under its own label from grapes sourced from the members.
47
Describe a typically PinotBlanc-based Crémant d’ Alsace
```
Med intensity, ripe apple and pear fruit
Med + to high acid
Light to med body
Longer lees ageing wines have med intens biscuit, autolytic notes
Brut in style
```
48
Describe the climate of Alsace
The Vosges protect the vineyards prevailing westerlies
| Climate is sunny, semi-continental. Rather dry and hot during growing season.
49
Which 2 varieties are not permitted in Crémant d’ Alsace?
Gewürztraminer and Muscat
50
Which grape is permitted for Crémant d’ Alsace rosé?
Pinot Noir
51
What is the maximum yield in
| hl/ha for Champagne?
65-75 hl/ha
52
What is the maximum yield in
| hl/ha for Crémant d’ Alsace?
80 hl/ha
53
What is the aim of whole bunch pressing for sparkling wines?
Producing high-quality juice with low phenolic content
54
Explain Crémant d’ Alsace Emotion
A prestige category with min 75% PB, CH, PN separate or together. 24 months lees.
55
Name the large cooperative from Maconnais
Cave de Lugny
56
Who is the largest producer of Crémant de Bourgogne?
Veuve Ambal, with 250 ha of vineyards the biggest self-producing Crémant specialist. Only Crémant.
57
Explain Crémant de bourgogne Eminent
Additional lees ageing of 24 months
58
Explain Crémant de Bourgogne Grand Eminent
```
PN & CH only
For Rosé: only 20% Gamay
Vintage optional, commonly used
Min 36 m lees + 3 m bottle before release
Brut only
```
59
Explain Prestige de Loire
Min. 24 m lees
Vintage
Less than 12 g/l
Sustainable viticulture
60
What is the biggest difference between Crémant de Loire and Vouvray/Saumur Mousseux
The higher yields that are allowed for Vouvray and Saumur
61
Which black variaties are Permitted for Rosé Cava?
Garnacha Tinta
Trepat
Pinot Noir
Monastrell
62
Which press is mostly used for Traditional Method?
Pneumatic press, to maintain quality and avoiding the extraction of phenolics (whole-bunch)
63
How many months ageing for Cava Reserva?
Minimum 15 months ageing
64
How many months ageing for Cava Gran Reserva?
Minimum 30 months ageing
65
Name the two biggest companies for Cava
Freixenet
| Codorníu
66
Explain Cava de Paraje Calificado
To qualify:
Grapes from one estate, owned by the estate
10 yr old vines
Max production of 8000 kg p/h, after pressing 48 hl/ha
Min 36 months ageing
Brut or lower
67
Explain ‘’Classic Penedes’’
100% certified organic grapes from the DO
| 15 months lees
68
Explain Rioja’s category ‘’Espumoso de Calidad de Rioja’’
Hand harvest
Traditional method
Crianza: min 15 m ageing
Reserva: min 24 m ageing
Gran Anada: min 36 m ageing
69
Explain the Sylvoz training method
High Cordon with shoots that hang downwards. High yields, easy pruning. Machine harvested. The height of the cordon provides protection from frosts.
70
What is Prosecco Col Fondo?
Pet-Nat with refermentation in bottle
71
How much % op Glera is required for all categories?
85%
72
Max yield of Prosecco DOC?
125 hl/ha
73
Max yield of Superiore di Cartizze?
85 hl/ha
74
Max yield of Prosecco DOCG?
94.5 hl/ha (90 hl/ha when 'Rive' is mentioned)
75
Name a large company for Prosecco
Zonin, over 2000 ha in Italy
76
Where are Asti DOCG and Moscato d’Asti DOCG coming from?
Piedmont: Asti, Alexandria and Cuneo
77
The climate in Asti?
Moderate continental with cold winters and moderate warm, dry summers.
78
How is Lambrusco made?
Macerated on the skins for a few days, the longer, the more structure. First ferment on 18-20c. MLF is blocked. Tank fermented, second fermentation at 12-15c. Blended with must or RCGM to sweeten
79
Describe briefly the climate of Franciacorta
Warm continental with moderate influences. Cool air from the Alps and the lake Iseo.
80
Explain DOCG Franciacorta NV
CH/PN blend, may have 50% PB. 18 m lees.
81
Explain DOCG Franciacorta Satèn
White grapes only. 24 m lees. Less tirage is added for less pressure (5bar). Only Brut
82
Explain DOCG Franciacorta Rosé
35% PN, skin contact, or blending with red, 24 m lees
83
Explain DOCG Franciacorta Millesimato
Declared vintage, 85% from that year. Min 30 m lees.
84
Explain DOCG Franciacorta Riserva
Millesimato wines with min 60 m lees.
85
Name the 3 most famous Franciacorta producers
Guido Berlucchi, Ca’ del Bosco and Bellavista
86
Which grapes are allowed in Trentodoc?
Chardonnay, PN, PB and Meunier
87
Describe the climate of Trentino
Warm, continental climate. Cooling influences from the Alps. Summer temps can be high due: mountains protects the area from cold winds from the north, moderate presence of Lake Garda, heat building-up between the high mountains. High diurnal range
88
Explain Sekt
Tank fermented, typically sourced from inexpensive basewine from south Europe and made sparkling in Germany. Sold 6 m after sec.ferment. 90 days lees or 30 if stirred. NV
89
Explain Deutscher Sekt
Made from German grapes, tank or traditional, NV or V, Min 85% 1 grape is its in the label, no region on label.
90
Explain Deutscher Sekt bA
bA= bestimmter anbaugebiete. From 1 of the 13 regions. Tank or traditional.
91
Explain Winzersekt
Estate grown and bottled, traditional met, 9m lees min,
92
Explain perlwein
Known as Secco, tank met or carbonation, 3 atm pressure, Cheaper bc no tax.
93
Explain VDP sekt
Estate grown, bottled, traditional met, early picked by hand, whole cluster, 15 m lees or 36 for single vineyard, vintage
94
What are the three leading companies of Sekt producers?
- Rotkäppchen-Mumm
- Henkell & Co
- Schloss Wachenheim
95
What are the 3 most important regions for high-quality sparkling wine in USA?
- Anderson Valley (Mendocino County)
- Russian River Valley (Sonoma County)
- Carneros (Sonoma and Napa counties)
96
Who is the largest producer of sparkling wines in Washington State?
Château St. Michelle
97
What is the most important sparkling wine producer in Chile?
Valdivieso
98
What are the requirements for MCC in South Africa?
- the wine must undergo a second ferment in the same bottle that goes into the market.
- minimum of 3 bars post-disgorgement
- minimum of 12 months during second ferment (since 2020)
99
How long must a CCP spent on its lees?
Minimum of twelve months.
100
Which region is the leader in sparkling wine production in Australia?
Tasmania, due a joint venture started in the 80’s between Heemskerk and Louis Roederer.
101
Which sub-regions produce high quality sparkling wines in Tasmania?
- Tamar Valley & Pipers River in the north
| - Coal River Valley in the south, warmest climate of the island.
102
Which company is the pioneer of high-quality sparkling in N-Z?
No. 1 Family Estates. Founded by the Champagne family Daniel Le Brun
103
What is the appellation for still rosé wines in Champagne?
AOC Rosé de Riceys ( tiny app in Cotes de Bar)
104
Which 3 sub-regions in AOC Champagne are surrounding Epernay?
Montagne de Reims
Vallée de la Marne
Cote des Blancs
105
Describe the climate of Champagne
Cool continental, with some oceanic influence.
106
What can you tell about climate change affecting Champagne over the last 30 years?
Over the last 30 years the climate has warmed, harvest days have moved forward 18 days on average, average acidity has dropped and potential alc has risen by 0,7 % ABV. As Champagne is a cool region, the result has been the conditions to produce more consistently ripe grapes and fewer poorer vintages.
107
What are the most common soil types in Champagne?
Chalky soils with limestone sub-soil and chalk itself. The latter is highly porous and stores water, providing a steady supply of water even in dry periods.
108
What are the 5 main sub-regions of Champagne?
```
Montage de Reims
Vallée de la Marne
Cote des Blancs
Cote de Sezanne
Cotes des Bar
```
109
Where is Montagne de Reims known for? (Grapes, GC?, soils)
- Black grapes
| - Ay Grand Cru, Mailly Grand Cru, Verzenay Grand Cru, Verzy Grand Cru, Ambonnay Grand Cru and Bouzy Grand Cru
110
Where is Vallée de la Marne known for? (Grapes, GC?, soils)
- Meunier (on clay, marl, and sandy soils)
- Chardonnay (rich wines)
- frost prone valley
111
Where is Cote des Blancs known for? (Grapes, GC?, soils)
- Chardonnay paradise (pure, chalky soils)
- Grand Cru Villages include:
Cramant
Avize
Oger
Le Mesnil-sur-Oger
112
Where is Cote de Sézanne known for? (Grapes, GC?, soils)
- Chardonnay (chalky, clay/silt soils)
| - rather lower quality than the first 3 sub-regions
113
Where is Cote des Bars known for? (Grapes, GC?, soils)
- Pinot Noir
- Kimmeridgian, calcareous soils
- Important dare for merchants. Ripe Pinot adds richness to the blends.
114
How many ha does Champagne AOC have?
35.000 ha
115
What are the 7 permitted varieties of AOC Champagne?
```
Pinot Noir
Meunier
Chardonnay
Pinot Blanc
Arbanne
Petit Meslier
Fromenteau
```
116
What are the properties of Meunier in AOC Champagne?
- Early budding but later than PN (less prone to spring frosts)
- Early ripening
- Likes heavier soils, more clay
- prone to botrytis
- fruity wine, adds softness, good for NV Champagne
117
What is the average planting density in AOC Champagne?
8.000 v/ha
118
What are the 4 approved training systems of AOC Champagne?
1. Taille Chablis
2. Cordon du Royat
3. Guyot
4. Vallée de la Marne
119
What is Taille Chablis and does it work?
Taille Chablis is 1 of the 4 permitted training methods in AOC Champagne. It is popular for Chardonnay. It is a form of spur pruning, retaining a large portion of permanent wood, which can protect against frosts.
- 3-4 cordons (old wood) with at the end a spur with up to 5 buds.
- Spurs must be trained max 0.6m above the ground to benefit from solar energy reflected from the chalky soils at ripening.
120
Name a few Sustainability Viticulture actions that are used in AOC Champagne?
- Reduce of pesticides (sexual confusion techniques)
- Soil protection (management of groundwater on slopes, cover cropping)
- Water management schemes in the winery
- 60 gram lighter bottle for NV cuvée
121
What does the AOC Champagne say about picking and pressing grapes and why?
Grapes must be:
Handpicked
Whole-bunch pressed
Because handpicking avoids crushing and oxidation and microbial spoilage, thereby preserving fruit quality.
Because whole-bunch gives high quality juice, low phenolics, and to make blanc de noir.
122
How is the first press fraction called in AOC Champagne?
Cuvée (it produces the most delicate juice, first 2050l of a marc)
123
How is the second press fraction called in AOC Champagne?
Taille (500l of a marc) lower acidity, richer in colour and pigments, lower quality, some houses will always sell this)
124
Is Chaptalisation permitted in AOC Champagne?
Yes, if the natural sugar levels in the juice are not high enough, this is permitted to produce a wine with minimum 11%abv. The final alc level may not exceed 13%abv.
125
Which producer in AOC Champagne ages some reserve wines in magnums?
Bollinger
126
For how long has a NV Champagne to age?
15 months including 12 on the lees.
127
For how long has a Vintage Champagne to age?
3 years with minimum of 12 months on the lees.
128
Who owns the Loire-based Langlois-Chateau?
Bollinger (majority-owned)
129
Describe the climate of Penedès
Mediterranean with vineyards on 200-300 metres range, with bright, sunny summer, mild winters and moderate rainfall (540mm) spread trough the year.
130
Where is Macabeo susceptible for?
Botrytis bunch rot and bacterial blight (a serious disease associated with warm, moist conditions which reduces yields and for which there is no cure)
131
Macabeo is planted in Penedès on what altitude?
100-300 m
132
Xarel-lo is planted in Penedès on what altitude?
Up to 400 m
134
Perellada is planted in Penedès on what altitude?
Up to 500 m
135
What is Trepat?
A black variety widely used for Rosado Cava. Local to Conca del Barberà with strawberry flavours and high acidity; can only be used in Rosado.
136
What means Rive?
A local word meaning slope of a steep hill and a placename
Prosecco DOCG grapes came frome one of 43 single communes or vineyards, picked by hand, 90 hl/ha, vintage (85%)
137
What are the tipical aroma's of Asti DOCG?
orange blossom, grapes and peach
138
The regulations require the grapes to be grown on hillside sites with a preference for limestone and clay soils.
Which region is this about?
Asti
139
What are the properties of Muscato Bianco?
- early budding
- aromatic
- mid-ripening
- small berries, thin skinned
- prone to powdery mildew (needs well exposed sites) and botrytis bunch rot
140
What sweetness level typically has a Moscato D'asti DOCG?
130g/l
141
What is the typical syle of a Lambrusco?
primary strawberry fruit, med to med (+) tannin, high acidity and residual sugar
142
Describe Emilia-Romagna (Lambrusco)
```
Low hills (150m)
warm continental with adequate rainfall (735mm)
Irrigation is used
alluvial soils, pred. clay and silt
machine harvesting
high yielding infrastructure of vines
```
143
What are the Lambrusco varieties?
Lambrusco Salamino
Lambrusco Grasparossa
Lambrusco di Sorbara
144
This is the most widely planted variety. Deep coloured, full bodied, high acidity wines. Mostly blended.
Who am I?
Lambrusco Salamino
145
This variety does best on clay and silt and is the only variety to be grown mainly on hillsides. Deep coloured, full-bodied, med (+) tannins.
Who am I?
Lambrusco Grasparossa
146
This variety makes pale, lighter bodied wines with high acidity. The DOC of the same name requires 60% of this variety and max 126 hl/ha
Who am I?
Lambrusco di Sorbara
147
Regulations permit 161 hl/ha
Made from varieties grown in Modena
acceptable to good quality
Which DOC am I?
Lambrusco di Modena DOC
148
Made with Lambrusco varieties
126 hl/ha
within Reggio-Emilia
Which DOC am I?
Reggiano Lambrusco DOC
149
Who is the single biggest producer of Trentodoc?
Ferrari (owns 100 ha and buys of another 500ha)
150
describe the climate of the Southern England vineyards
Cool maritime climate. With a average temp in growing season of 14C.
151
What is the biggest threat for the British vineyards?
Prolonged rain.
152
What is important when growing grapes on a Northern latitude like England?
Site selection
South facing slopes
good drainage
altitude below 125 m
153
Which soils dominate in parts of Sussex and Kent?
Clay, high water holding capacity and vertility lower acid, richer wines)
154
Which soils dominate in Sussex and Hempshire?
Chalk, good drainage, low fertility (higher acid, fresher wines)
155
What is a key consequense of low yields in England sparkling wines?
Premium and super premium prices due the highly variable yields.
156
Significant producers of Sparkling wine in England include?
Nyetimber and Wis
