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WSET Diploma Course 19/20/21 > D4 | Sparkling Wines > Flashcards

D4 | Sparkling Wines Flashcards

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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%.

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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)
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3
Q

Name the most important region(s) with their appellation for sparkling wine in Spain.

A
  • Penèdes (DO cava)
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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)
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5
Q

Name the most important sparkling wine(s) in Germany.

A
  • Sekt
  • Deutscher Sekt
  • Deutscher Sekt bA
  • Winzersekt
  • Perlwein
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6
Q

Name the most important region(s) and their appellation for sparkling wine in England and Wales.

A
  • Sparkling PDO and PGI
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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)
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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
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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.

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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
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11
Q

Name the most important region for sparkling wines in Australia.

A

Tasmania

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12
Q

Where do the grapes for high quality sparkling wines in New-Zealand come from?

A

Southern Island of NZ, like Malrborough.

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13
Q

Which grape varieties are the most common in premium and super-premium sparkling wine production?

A

Chardonnay and Pinot Noir

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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.
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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.
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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
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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
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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.

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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.
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20
Q

Which yeast is one the most common commercially-available?

A

‘Prise de mousse’ (EC1118)

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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)
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22
Q

Define ‘autolysis’

A

The enzymatic breakdown of dead yeast cells. It adds a biscuity complexity.

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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.

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24
Q

What is the purpose of blending the basewine?

A
  • balance
  • consistency
  • style
  • rosé wines
  • complexity
  • faults
  • volume
  • price
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24
Q

What is the role of dosage?

A

To create balance with the acidity.

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25
Q

After how many months comes the effect of autolysis detectable?

A

15-18 months

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26
Q

Explain the Maillard reaction in sparkling wines

A

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.

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27
Q

Name the 13 steps of traditional method from grapes that are pressed at the winery until the final wine sold

A
  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
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28
Q

Name the 15 steps of the Transfer Method from type of grapes used up to bottled wine

A
  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
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29
Q

What are the different names for the Tank Method?

A

Cuve Close, Charmat and Martinotti

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30
Q

Describe the Tank Method in 8 steps

A
  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
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31
Q

The 6 common features far ALL the Crémant wines are:

A
  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
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32
Q

Which variety is the most important for Crémant d’ Alsace?

A

Pinot Blanc (20% of total)

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34
Q

Which grape is used for Asti?

A

Muscat blanc a petit grains (Moscato Bianco)

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34
Q

Describe the Ancestral method

A

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)

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35
Q

Describe the asti method in 5 steps

A
  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
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36
Q

Name the advantages and disadvantages of carbonation method

A

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

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37
Q

Name the (EU) level of residual sugar for BRUT NATURE

A

0-3 g/l

dosage cannot be added; any slight residual sugar present remains naturally after fermentation

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38
Q

Name the (EU) level of residual sugar for EXTRA BRUT

A

0-6 g/l

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39
Q

Name the (EU) level of residual sugar for BRUT

A

0-12 g/l

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40
Q

Name the (EU) level of residual sugar for EXTRA-SEC/EXTRA DRY/EXTRA TROCKEN

A

12-17 g/l

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41
Q

Name the (EU) level of residual sugar for SEC/SECCO/DRY/TROCKEN

A

17-32 g/l

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42
Q

Name the (EU) level of residual sugar for DEMI-SEC/MEDIUM-DRY/HALBTROCKEN

A

32-50 g/l

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43
Q

Name the (EU) level of residual sugar for DOUX/DULCE/SWEET/MILD

A

50+ g/l

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44
Q

RM in Champagne stands for?

A

récoltant manipulant

Makes and markets on their own label using own vineyards and property

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45
Q

NM in Champagne stands for?

A

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)

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46
Q

CM in Champagne stands for?

A

Coopérative de Manipulation

A cooperative that markets Champagne under its own label from grapes sourced from the members.

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47
Q

Describe a typically PinotBlanc-based Crémant d’ Alsace

A 
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
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48
Q

Describe the climate of Alsace

A

The Vosges protect the vineyards prevailing westerlies

Climate is sunny, semi-continental. Rather dry and hot during growing season.

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49
Q

Which 2 varieties are not permitted in Crémant d’ Alsace?

A

Gewürztraminer and Muscat

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50
Q

Which grape is permitted for Crémant d’ Alsace rosé?

A

Pinot Noir

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51
Q

What is the maximum yield in

hl/ha for Champagne?

A

65-75 hl/ha

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52
Q

What is the maximum yield in

hl/ha for Crémant d’ Alsace?

A

80 hl/ha

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53
Q

What is the aim of whole bunch pressing for sparkling wines?

A

Producing high-quality juice with low phenolic content

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54
Q

Explain Crémant d’ Alsace Emotion

A

A prestige category with min 75% PB, CH, PN separate or together. 24 months lees.

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55
Q

Name the large cooperative from Maconnais

A

Cave de Lugny

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56
Q

Who is the largest producer of Crémant de Bourgogne?

A

Veuve Ambal, with 250 ha of vineyards the biggest self-producing Crémant specialist. Only Crémant.

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57
Q

Explain Crémant de bourgogne Eminent

A

Additional lees ageing of 24 months

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58
Q

Explain Crémant de Bourgogne Grand Eminent

A 
PN & CH only 
For Rosé: only 20% Gamay
Vintage optional, commonly used
Min 36 m lees + 3 m bottle before release
Brut only
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59
Q

Explain Prestige de Loire

A

Min. 24 m lees
Vintage
Less than 12 g/l
Sustainable viticulture

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60
Q

What is the biggest difference between Crémant de Loire and Vouvray/Saumur Mousseux

A

The higher yields that are allowed for Vouvray and Saumur

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61
Q

Which black variaties are Permitted for Rosé Cava?

A

Garnacha Tinta
Trepat
Pinot Noir
Monastrell

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62
Q

Which press is mostly used for Traditional Method?

A

Pneumatic press, to maintain quality and avoiding the extraction of phenolics (whole-bunch)

63
Q

How many months ageing for Cava Reserva?

A

Minimum 15 months ageing

64
Q

How many months ageing for Cava Gran Reserva?

A

Minimum 30 months ageing

65
Q

Name the two biggest companies for Cava

A

Freixenet

Codorníu

66
Q

Explain Cava de Paraje Calificado

A

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
Q

Explain ‘’Classic Penedes’’

A

100% certified organic grapes from the DO

15 months lees

68
Q

Explain Rioja’s category ‘’Espumoso de Calidad de Rioja’’

A

Hand harvest
Traditional method

Crianza: min 15 m ageing
Reserva: min 24 m ageing
Gran Anada: min 36 m ageing

69
Q

Explain the Sylvoz training method

A

High Cordon with shoots that hang downwards. High yields, easy pruning. Machine harvested. The height of the cordon provides protection from frosts.

70
Q

What is Prosecco Col Fondo?

A

Pet-Nat with refermentation in bottle

71
Q

How much % op Glera is required for all categories?

A

85%

72
Q

Max yield of Prosecco DOC?

A

125 hl/ha

73
Q

Max yield of Superiore di Cartizze?

A

85 hl/ha

74
Q

Max yield of Prosecco DOCG?

A

94.5 hl/ha (90 hl/ha when ‘Rive’ is mentioned)

75
Q

Name a large company for Prosecco

A

Zonin, over 2000 ha in Italy

76
Q

Where are Asti DOCG and Moscato d’Asti DOCG coming from?

A

Piedmont: Asti, Alexandria and Cuneo

77
Q

The climate in Asti?

A

Moderate continental with cold winters and moderate warm, dry summers.

78
Q

How is Lambrusco made?

A

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
Q

Describe briefly the climate of Franciacorta

A

Warm continental with moderate influences. Cool air from the Alps and the lake Iseo.

80
Q

Explain DOCG Franciacorta NV

A

CH/PN blend, may have 50% PB. 18 m lees.

81
Q

Explain DOCG Franciacorta Satèn

A

White grapes only. 24 m lees. Less tirage is added for less pressure (5bar). Only Brut

82
Q

Explain DOCG Franciacorta Rosé

A

35% PN, skin contact, or blending with red, 24 m lees

83
Q

Explain DOCG Franciacorta Millesimato

A

Declared vintage, 85% from that year. Min 30 m lees.

84
Q

Explain DOCG Franciacorta Riserva

A

Millesimato wines with min 60 m lees.

85
Q

Name the 3 most famous Franciacorta producers

A

Guido Berlucchi, Ca’ del Bosco and Bellavista

86
Q

Which grapes are allowed in Trentodoc?

A

Chardonnay, PN, PB and Meunier

87
Q

Describe the climate of Trentino

A

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
Q

Explain Sekt

A

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
Q

Explain Deutscher Sekt

A

Made from German grapes, tank or traditional, NV or V, Min 85% 1 grape is its in the label, no region on label.

90
Q

Explain Deutscher Sekt bA

A

bA= bestimmter anbaugebiete. From 1 of the 13 regions. Tank or traditional.

91
Q

Explain Winzersekt

A

Estate grown and bottled, traditional met, 9m lees min,

92
Q

Explain perlwein

A

Known as Secco, tank met or carbonation, 3 atm pressure, Cheaper bc no tax.

93
Q

Explain VDP sekt

A

Estate grown, bottled, traditional met, early picked by hand, whole cluster, 15 m lees or 36 for single vineyard, vintage

94
Q

What are the three leading companies of Sekt producers?

A
  • Rotkäppchen-Mumm
  • Henkell & Co
  • Schloss Wachenheim
95
Q

What are the 3 most important regions for high-quality sparkling wine in USA?

A
  • Anderson Valley (Mendocino County)
  • Russian River Valley (Sonoma County)
  • Carneros (Sonoma and Napa counties)
96
Q

Who is the largest producer of sparkling wines in Washington State?

A

Château St. Michelle

97
Q

What is the most important sparkling wine producer in Chile?

A

Valdivieso

98
Q

What are the requirements for MCC in South Africa?

A
  • 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
Q

How long must a CCP spent on its lees?

A

Minimum of twelve months.

100
Q

Which region is the leader in sparkling wine production in Australia?

A

Tasmania, due a joint venture started in the 80’s between Heemskerk and Louis Roederer.

101
Q

Which sub-regions produce high quality sparkling wines in Tasmania?

A
  • Tamar Valley & Pipers River in the north

- Coal River Valley in the south, warmest climate of the island.

102
Q

Which company is the pioneer of high-quality sparkling in N-Z?

A

No. 1 Family Estates. Founded by the Champagne family Daniel Le Brun

103
Q

What is the appellation for still rosé wines in Champagne?

A

AOC Rosé de Riceys ( tiny app in Cotes de Bar)

104
Q

Which 3 sub-regions in AOC Champagne are surrounding Epernay?

A

Montagne de Reims
Vallée de la Marne
Cote des Blancs

105
Q

Describe the climate of Champagne

A

Cool continental, with some oceanic influence.

106
Q

What can you tell about climate change affecting Champagne over the last 30 years?

A

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
Q

What are the most common soil types in Champagne?

A

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
Q

What are the 5 main sub-regions of Champagne?

A 
Montage de Reims 
Vallée de la Marne 
Cote des Blancs
Cote de Sezanne
Cotes des Bar
109
Q

Where is Montagne de Reims known for? (Grapes, GC?, soils)

A
  • Black grapes

- Ay Grand Cru, Mailly Grand Cru, Verzenay Grand Cru, Verzy Grand Cru, Ambonnay Grand Cru and Bouzy Grand Cru

110
Q

Where is Vallée de la Marne known for? (Grapes, GC?, soils)

A
  • Meunier (on clay, marl, and sandy soils)
  • Chardonnay (rich wines)
  • frost prone valley
111
Q

Where is Cote des Blancs known for? (Grapes, GC?, soils)

A
  • Chardonnay paradise (pure, chalky soils)
  • Grand Cru Villages include:
    Cramant
    Avize
    Oger
    Le Mesnil-sur-Oger
112
Q

Where is Cote de Sézanne known for? (Grapes, GC?, soils)

A
  • Chardonnay (chalky, clay/silt soils)

- rather lower quality than the first 3 sub-regions

113
Q

Where is Cote des Bars known for? (Grapes, GC?, soils)

A
  • Pinot Noir
  • Kimmeridgian, calcareous soils
  • Important dare for merchants. Ripe Pinot adds richness to the blends.
114
Q

How many ha does Champagne AOC have?

A

35.000 ha

115
Q

What are the 7 permitted varieties of AOC Champagne?

A 
Pinot Noir
Meunier
Chardonnay
Pinot Blanc
Arbanne 
Petit Meslier
Fromenteau
116
Q

What are the properties of Meunier in AOC Champagne?

A
  • 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
Q

What is the average planting density in AOC Champagne?

A

8.000 v/ha

118
Q

What are the 4 approved training systems of AOC Champagne?

A
  1. Taille Chablis
  2. Cordon du Royat
  3. Guyot
  4. Vallée de la Marne
119
Q

What is Taille Chablis and does it work?

A

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
Q

Name a few Sustainability Viticulture actions that are used in AOC Champagne?

A
  • 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
Q

What does the AOC Champagne say about picking and pressing grapes and why?

A

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
Q

How is the first press fraction called in AOC Champagne?

A

Cuvée (it produces the most delicate juice, first 2050l of a marc)

123
Q

How is the second press fraction called in AOC Champagne?

A

Taille (500l of a marc) lower acidity, richer in colour and pigments, lower quality, some houses will always sell this)

124
Q

Is Chaptalisation permitted in AOC Champagne?

A

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
Q

Which producer in AOC Champagne ages some reserve wines in magnums?

A

Bollinger

126
Q

For how long has a NV Champagne to age?

A

15 months including 12 on the lees.

127
Q

For how long has a Vintage Champagne to age?

A

3 years with minimum of 12 months on the lees.

128
Q

Who owns the Loire-based Langlois-Chateau?

A

Bollinger (majority-owned)

129
Q

Describe the climate of Penedès

A

Mediterranean with vineyards on 200-300 metres range, with bright, sunny summer, mild winters and moderate rainfall (540mm) spread trough the year.

130
Q

Where is Macabeo susceptible for?

A

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
Q

Macabeo is planted in Penedès on what altitude?

A

100-300 m

132
Q

Xarel-lo is planted in Penedès on what altitude?

A

Up to 400 m

134
Q

Perellada is planted in Penedès on what altitude?

A

Up to 500 m

135
Q

What is Trepat?

A

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
Q

What means Rive?

A

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
Q

What are the tipical aroma’s of Asti DOCG?

A

orange blossom, grapes and peach

138
Q

The regulations require the grapes to be grown on hillside sites with a preference for limestone and clay soils.

Which region is this about?

A

Asti

139
Q

What are the properties of Muscato Bianco?

A
  • early budding
  • aromatic
  • mid-ripening
  • small berries, thin skinned
  • prone to powdery mildew (needs well exposed sites) and botrytis bunch rot
140
Q

What sweetness level typically has a Moscato D’asti DOCG?

A

130g/l

141
Q

What is the typical syle of a Lambrusco?

A

primary strawberry fruit, med to med (+) tannin, high acidity and residual sugar

142
Q

Describe Emilia-Romagna (Lambrusco)

A 
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
Q

What are the Lambrusco varieties?

A

Lambrusco Salamino
Lambrusco Grasparossa
Lambrusco di Sorbara

144
Q

This is the most widely planted variety. Deep coloured, full bodied, high acidity wines. Mostly blended.

Who am I?

A

Lambrusco Salamino

145
Q

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?

A

Lambrusco Grasparossa

146
Q

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?

A

Lambrusco di Sorbara

147
Q

Regulations permit 161 hl/ha
Made from varieties grown in Modena
acceptable to good quality

Which DOC am I?

A

Lambrusco di Modena DOC

148
Q

Made with Lambrusco varieties
126 hl/ha
within Reggio-Emilia

Which DOC am I?

A

Reggiano Lambrusco DOC

149
Q

Who is the single biggest producer of Trentodoc?

A

Ferrari (owns 100 ha and buys of another 500ha)

150
Q

describe the climate of the Southern England vineyards

A

Cool maritime climate. With a average temp in growing season of 14C.

151
Q

What is the biggest threat for the British vineyards?

A

Prolonged rain.

152
Q

What is important when growing grapes on a Northern latitude like England?

A

Site selection
South facing slopes
good drainage
altitude below 125 m

153
Q

Which soils dominate in parts of Sussex and Kent?

A

Clay, high water holding capacity and vertility lower acid, richer wines)

154
Q

Which soils dominate in Sussex and Hempshire?

A

Chalk, good drainage, low fertility (higher acid, fresher wines)

155
Q

What is a key consequense of low yields in England sparkling wines?

A

Premium and super premium prices due the highly variable yields.

156
Q

Significant producers of Sparkling wine in England include?

A

Nyetimber and Wis

WSET Diploma Course 19/20/21 (11 decks)

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