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WSET Level 4 Wine Diploma > D4 Sparkling Wines of France, Spain & Germany > Flashcards

D4 Sparkling Wines of France, Spain & Germany Flashcards

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1
Q

What problems can early-ripening Chardonnay encounter?

A

Spring Frosts
Coulure
Millerandage

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2
Q

Chardonnay disease risks?

A

Powdery Mildew
Grapevine Yellows
Botrytis Bunch Rot

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3
Q

What problems can early-ripening Pinot Noir encounter?

A

Spring Frosts

Coulure

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4
Q

Pinot Noir disease risks?

A 
Powdery Mildew
Downy Mildew
Botrytis Bunch Rot
Fan Leaf
Leaf Roll
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5
Q

Why Pinot Noir & Chardonnay?

A 
Early Ripening (harvested early to preserve acidity/sugar so needs ripe flavour compounds, helps avoid disease pressure)
High Acid
Chardonnay = Good Yields (without quality loss) & Neutral Flavours
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6
Q

Factors within grape variety that dictate style?

A

Intensity of Aromas
Acidity
Response to Autolysis (Chardonnay = Creamy; Xarel-Lo = Toasty & Smoky)

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7
Q

Why is healthy fruit so crucial?

A

Effervescence makes off-notes more obvious

Enzyme laccase released by botrytised grapes causes serious oxidation

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8
Q

Free Run vs Press Fraction?

A

Free Run - Light & High Acid

Press Fraction - Higher Phenolics, Solids and pH (i.e. less acidic); Faster Maturation

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9
Q

Benefits of Press Juice?

A

Good for shorter maturation wines i.e. for immediate consumption

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10
Q

What fining agents might be used where there is excessive colour or tannin?

A

Casein
Gelatine
PVPP

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11
Q

Traditional Method Fermentation Temperature?

A

14-20 Celsius; Retention of fruit flavours while hospitable to yeast

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12
Q

Traditional Method Fermentation Vessel?

A

Usually stainless steel - large volumes, temperature controlled, no flavour imparting

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13
Q

Traditional Method Yeast?

A

Neutral cultured yeast that copes well with high acid/low pH environments. Tank method wines from aromatic grapes may use one that also promotes thiols/esters.

Secondary fermentation, and fact that same strain used for both fermentations, means it needs to stand up to moderate ABV (10%), low pH and low temperature, high pressure, poor nutrients. Also, rapid autolysis and easy flocculation (clumping) for TM wines.

“Prise de mousse” [EC1118] most common.

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14
Q

MLC/MLF?

A

Where acidity needs to be reduced, or creamy texture added.
Diacetyl (butteriness) is metabolised during secondary fermentation.
Done to prevent it happening in bottle during SF; or sterile filtered if not.

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15
Q

Why Blending/Assemblage?

A 
Balance
Consistency
Style
Rosé
Complexity
Minimisation of Faults
Volume
Price
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16
Q

What can be in Liqueur de Tirage?

A 
Wine
Must
Sugar
Yeast
Yeast Nutrients
Clarifying Agents (e.g. Bentonite)
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17
Q

Traditional Method - How much sugar in secondary fermentation?

A

24g of Sucrose per litre (=~1.5% ABV increase)

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18
Q

French name for secondary fermentation?

A

Prise de mousse (capturing the sparkle)

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19
Q

How are bottles stored during SF?

A

Horizontally (‘Sur Latte’) at 10-12 Celsius. 4-6 weeks.

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20
Q

Lees Ageing Storage?

A

Horizontally ~10 Celsius.

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21
Q

Length of Lees Ageing?

A

Minimum 9 months for Cava
15-18 months provides detectable autolytic flavours
Autolysis typically stops after 5 years, but can go up to 10
The longer aged on lees, the quicker it develops post-disgorgement (so needs to be drunk quickly)

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22
Q

What do lees do?

A

Antioxidant

Imparting biscuity/yeasty flavours

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23
Q

French name for Hand Riddling Rack?

A

Pupitres

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24
Q

French name for Gyropalette Riddling?

A

Remuage

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25
Q

Length of time for riddling?

A

By Hand - 8 weeks

By Gyropalette - 3-4 days

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26
Q

Disgorgement bottle temperature?

A 
7 Celsius (+ neck in freezing brine)
Low temperatures increases solubility of CO2, reducing gushing
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27
Q

What can be in Liqueur d’Expedition?

A

Wine
Sugar (Dosage)
RCGM

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28
Q

Why Dosage?

A

Sweeten
Balance acid in younger wines, hence less needed for older wines
Encouragement of post-disgorgement aromas (via Maillard reaction) i.e. roasted/toasted vanilla

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29
Q

Why Transfer Method?

A 
Less inter-bottle variation
No riddling (less of an issue now automated)
Smaller or larger non-standard bottles as hard to riddle
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30
Q

What is Transfer Method?

A

Chilled to Zero Celsius
Pressurised Tank
Added Dosage and SO2
Sterile Filtration

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31
Q

Ancestral Method?

A

Pet Nat
Can be cloudy, yeast deposit, cider flavours, unpredictable sweetness from incomplete fermentations
No SO2 so needs to be drunk early

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32
Q

Names for Tank Method?

A

Cuve Close
Charmat
Martinotti

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33
Q

Why Tank Method?

A

Cheaper (no riddling, autolysis, long-ageing)
Preservation of primary characteristics, for aromatic varieties
No secondary characteristics from Maillard, autolysis or oak

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34
Q

Tank Method Fermentation Temperatures?

A

16-18 Celsius to preserve fruit/floral aromas but prevent cool temperature aromas e.g. pear drop

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35
Q

Temperature to Arrest SF in Tank?

A

2-4 Celsius once at desired pressure/sugar/ABV

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36
Q

Lees Ageing in Tank?

A

Rarely - expensive, but can be used with automated batonnage at low temperatures (2-4 C) over ~9 months)

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37
Q

Pre-bottling for Tank Method?

A

Cold Stabilisation: Reduced to 2 Celsius to precipitate tartrates
Sugar Adjusment where desired
Sterile filtration

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38
Q

Tank vs Asti Method?

A

Asti:
Interrupted single fermentation
CO2 allowed to escape to reduce pressure

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39
Q

Sweetness Levels in Sparkling Wine?

A 
Brut Nature 0-3 g/L [Zero Dosage]
Extra Brut 0-6
Brut 0-12
Extra-Sec 12-17
Sec 17-32
Demi-Sec 32-50
Doux 50+
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40
Q

Body Protecting Champagne?

A

CIVC - Comité Champagne

Comité Interprofessionel du Vin de Champagne

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41
Q

Why is Dom Perignon Important?

A 
White wine from black grapes
Coquard press
Blending across regions
Reintroduced cork stopper
Pioneered use of stronger English glass
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42
Q

Why is Veuve Clicquot Important?

A

Innovated riddling ‘remuage’ using pupitres

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43
Q

When was Champagne AOC boundary drawn?

A

1927

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44
Q

Échelle des Crus?

A

‘Ladder of Growths’ previously dictating grape prices; fed into grand/premier cru classifcations

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45
Q

Blocage?

A

Reserve wines - initially to reduce risk of bad harvests, later to provide consistency across vintages and improved quality through complexity

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46
Q

Annual Rainfall in Champagne?

A

700mm

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47
Q

Elevations in Champagne?

A

90-300m above sea level

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48
Q

Soil types in Champagne?

A

Chalk

Chalky Soils with Limestone Subsoil

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49
Q

5 Champagne Regions?

A 
Montagne de Reims
Vallée de Marne
Cote des Blancs
Cote de Sézanne
Cote des Bar
50
Q

Montagne de Reims?

A

Chardonnay & Pinot Noir
Chalky Soils
Mailly, Verzenay, Verzy, Ambonnay, Bouzy
Very high acidity, Some North-facing and cool climate

51
Q

Vallée de Marne?

A

Pinot Meunier & Chardonnay
Clay, Marl, Sandy Soils
Ay (Grand Cru)
Frost-prone (but slightly later budding PM counteracts this)

52
Q

Cote des Blancs?

A

Chardonnay
Chalk Soils
Cramant, Avize, Oger, Les Mesnil-sur-Oger

53
Q

Cote de Sézanne?

A

Chardonnay,
Clay and Clay/Silt Soils
Warmer South-east facing slopes; less well-regarded

54
Q

Cote des Bar?

A

Pinot Noir
Kimmeridghian Calcareous Marls Soils (as in Chablis and Sancerre)
Main grower of PN

55
Q

4 Lesser Champagne Grapes? (<1%)

A

Pinot Blanc
Arbanne
Petit Meslier
Fromenteau

56
Q

Characteristics of Pinot Meunier?

A

Floury white hairs
Early budding, but not as much as PN/CH so better suited to frosty environments e.g. VdM
Fruity and soft, helps to pad out young wines ready for early drinking

57
Q

Champagne Planting Restrictions?

A

Maximum inter-row spacing of 1.5m
Intra-row spacing of 0.9-1.5m
Total of the 2 never exceeding 2.5m
Average density of ~8,000 vines per hectare

58
Q

Champagne Training, Pruning & Trellising Systems?

A

Taille Chablis - best for Chardonnay, 3-5 cordons each with spur with up to 5 buds; lots of permanent wood to survive frosts; trained to maximum 0.6m above ground to ensure reflected solar energy from chalk

Cordon du Royat - PM and PN, single cordon, spur pruned, VSP

Guyot - Replacement cane system with VSP with double or single guyot; permitted in lesser quality vineyards

Vallée de Marne - similar to guyot with more buds allowed; less popular

59
Q

Champagne Vineyard Hazards?

A

Severe Winter Frost
Spring Frost
Cold & Rain in June; disrupts flowering and fruit set (lower yield, inconsistent ripeness)
Summer Storms & Hail
Hot & Humid Summer Post-Rain; Botrytis Risk
Downy & Powdery Mildew
Dagger Nematode (Fanleaf Virus)

60
Q

Sustainable Viticulture in Champagne?

A

Promoted at regional level
Pesticide use reduced, with sexual confusion techniques increasingly used
Cover cropping and groundwater management

61
Q

Champagne Harvest Timing?

A

CIVC sets start dates
450 control plots tracked post-veraison for rate of colour change, average weight, sugar concentration, acidity, botrytis
Sets maximum yields and minimum ABVs
Derogation to harvest earlier can be sought (e.g. if risk of botrytis)
Setting of yields helps to prevent over-cropping (reduced quality) and moderates supply
CIVC also regulates reserve wine stocks

62
Q

Maximum Capacity of Champagne Picking Bin?

A

50kg

63
Q

Champagne Maximum Yield?

A

79 hL/ha except where CIVC allows to 98 for reserve wines in bumper years

64
Q

What is a ‘marc’?

A

4,000kg of grapes

65
Q

Cuvée and Taille?

A

First 2,050 litres (per marc of 4 tons) are Cuvée of free run and first press
Subsequent 500 litres is Taille

66
Q

ABV in Champagne?

A

11-13%

Chaptalisation allowed

67
Q

Rosé Champagne Production?

A

Typically dosed with local PN/PM
Can be from skin contact (e.g. Laurent Perrier)
Yeast can absorb colour, making it difficult

68
Q

Lees Maturation in Champagne?

A

Minimum 12 months on lees (15 total)

Vintage wines minimum 36 months total (not all required on lees)

69
Q

Closure on Champagne?

A

Cork must display “Champagne”, and vintage where appropriate

70
Q

How many Grand Cru Villages in Champagne?

A

17

71
Q

How many Premier Cru Villages in Champagne?

A

42

72
Q

Champagne Village Appellations and Quality?

A

Villages can be highly variable within their area, so houses are generally focused on mastery of blending rather than specific provenance

73
Q

Champagne Industry Structure?

A

16,000 Growers (90% vineyards)

340 Champagne Houses

74
Q

Négociant Manipulant (NM)?

A

Champagne House - buys in grapes, must or wine from elsewhere (plus potential estate wine) and makes on own premises

75
Q

Récoltant Manipulant (RM)?

A

Grower Champagnes - Estate producers

76
Q

Coopérative de Manipulation (CM)?

A

Co-operatives

77
Q

Champagne Sales?

A

~300 million bottles
50/50 Domestic vs Export
Houses > Growers > Co-ops

78
Q

Features of Cremant?

A

Whole Bunch Pressing, and hence Hand Harvesting
Maximum yield = 100L/150kg
12 months maturation, of which 9+ on lees
Max 13% ABV
Min. 4 atmospheres of pressure

79
Q

Crémant d’Alsace Grape & Style?

A

Pinot Blanc predominates, though also Auxerrois, Chardonnay, Riesling, Pinot Gris, Pinot Noir
Medium-intensity apple and pear, autolytic biscuit, medium (+) to high acidity, light to medium body
Generally brut

80
Q

Crémant d’Alsace Climate & Environment?

A

200-400m foothills of the Vosges

Sunny and continental

81
Q

Crémant d’Alsace Rosé Grape?

A

Pinot Noir

82
Q

Crémant d’Alsace Regulatory Requirements?

A

Maximum 80 hL/ha
Whole bunch pressing only
Chaptalisation allowed

83
Q

Crémant d’Alsace Co-operative?

A

Cave de Turckheim

84
Q

Crémant de Bourgogne Grape & Style?

A

Chardonnay and Pinot Noir predominate, also allowed are Gamay, Pinot Gris, Pinot Blanc, Aligoté, Melon Blanc (Muscadet)
Medium-intensity apple, lemon, peach (depending on region) autolytic biscuit, medium (+) to high acidity, light to medium body
Generally Brut
Sourced from all over - Maconnais, Beaujolais, Cote d’Or (flats), Chablis, Hautes Cotes de Beaune and Nuits

85
Q

Crémant de Bourgogne Regulatory Requirements?

A

Maximum 75 hL/ha
Crémant de Bourgogne Blanc must be minimum 30% Chardonnay, Pinot Noir, Pinot Blanc, Pinot Gris
Maximum Gamay 20%

86
Q

Crémant de Bourgogne Eminent?

A

Minimum 24 months on lees

87
Q

Crémant de Bourgogne Grand Eminent?

A

Pinot Noir and Chardonnay only for whites (Rosé can be 20% Gamay)
Minimum 36 months on lees, and further 3 in bottle
Brut only

88
Q

Crémant de Loire Grape & Style?

A

Chenin Blanc predominates, though also Cabernet Franc, Cabernet Sauvignon, Grolleau Noir and Gris, Pineau d’Aunis, Pinot Noir, Chardonnay
Medium-intensity apple and citrus, light autolytic biscuit, honey in older wines, high acidity
Generally Brut, increasingly also Brut Nature, some Demi-Sec
Grapes grown solely in Anjou-Saumur and Touraine

89
Q

Crémant de Loire Climate & Environment?

A

Cool Continental due to Atlantic Ocean
Wide range of soils including chalk in Touraine and schist and limestone in Anjou, though many will be in more clay-heavy soils
Lots of excavated caves for ageing
High lime content in soils, so tolerant rootstocks are needed

90
Q

Crémant de Loire Regulatory Requirements?

A

Maximum 30% Cabernet Sauvignon or Pineau d’Aunis
Sauvignon Blanc not allowed
Maximum yield is 74 hL/ha

91
Q

Prestige de Loire?

A

2018 initiative for CdL, Vouvray and Saumur
Minimum 10 Euros per bottle
Chenin Blanc, Cabernet Franc, Chardonnay, Pinot Noir only
Minimum 24 months on lees
Vintage-dated
Brut only (incl. Nature/Extra)
Producers must be sustainable within 5 years

92
Q

Saumur Mousseaux?

A 
Minimum 60% Chenin Blanc
Up to 10% Sauvignon Blanc
Mechanical harvest allowed
100L per 130Kg permitted - so risk of lower quality
Maximum yield 67 hL/ha
93
Q

Vouvray Mousseux?`

A

Chenin Blanc, and potentially Orbois

Maximum yield 65 hL/ha

94
Q

Cava Grape Varieties?

A

Xarel-Lo, Parellada, Macabeo

inreasingly, also Chardonnay

95
Q

Cava Grape Growing Region?

A

Penedes (Catalunya, 95%), Rioja, Valencia

96
Q

3 Main Cava Production Regions?

A

Penedes - most significant, 200-300m usually, some as high as 700-800m; varied soil types, chilly nights, San Sadurni d’Anoia and Vilafranca del Penedes

Lleida - 100-700m, varying between Mediterranean and continental climates, huge 2,200 ha Raimat estate

Tarragona - low hills and Mediterranean climate, Macabeo focused and generally simple wines, Trepat used for Cava Rosado

97
Q

Macabeo also known as?

A

Viura

98
Q

Macabeo Characteristics?

A

Late budding
High yield
Susceptible to bunch rot and bacterial blight
Light intensity apple and lemon aromas

99
Q

Xarel-Lo Characteristics?

A

Mid-budding and mid-ripening
Susceptible to mildew
Greengage, gooseberry and herbal fennel notes
Works well with oak

100
Q

Parellada Characteristics?

A 
Typically planted on higher sites
Low yielding
Late ripening
Early Budding
Susceptible to powdery mildew
101
Q

Cava Rosado Grapes?

A

Garnacha Tinta - prone to oxidisation, so little used; contributes ripe red fruit and spice

Trepat - high acid, strawberry flavours

Pinot Noir

102
Q

Cava Regulations?

A 
Maximum yield of 12,000 kg/ha
Maximum yield of 80 hL/ha
Maximum 1 hL of must from 150 kg
Rosado must be made through skin contact (not blending white and red)
Chaptalisation not used
103
Q

Cava Irrigation?

A

Not allowed for increased yields, only to protect vines

104
Q

Cava Rootstocks?

A

Lime resistant

105
Q

Vineyard Risks in Cava?

A 
Downy Mildew (misty/wet)
Powdery Mildew (when dry)
Copper and Sulphur, and canopy management, used to counteract

Grape Moth
Sexual confusion used

106
Q

Unusual Grape Testing in Cava?

A

Gluconic acid values, as indicator of botrytis

high level can interfere with yeast during secondary fermentation, creating wine instability

107
Q

Cava Fermentation Temperatures?

A

14-16 Celsius

108
Q

3 Tiers of Cava Labelling?

A

Cava - minimum 9 months on lees, medium to medium (+) acidity, light to medium intensity apple, lemon and herbal, light biscuit

Cava Reserva - minimum 15 months on lees, more autolytic flavour

Cava Gran Reserva - minimum 30 months on lees; may only be Brut or drier

109
Q

Consejo Regulador del Cava 4 Registers?

A

Growers
Producers
Producers of Base Wines
Storekeepers/Maturers of Base Wines

110
Q

Cava de Paraje Calificado?

A 
Single estate grown, owned by producer
Minimum 10 year old vines
Maximum yield 8,000 kg/ha
Maximum yield 48 hL/ha
Minimum 36 months on lees
Brut or drier
111
Q

Corpinnat?

A 
Producer group in Cava
100% organic grapes
Hand-harvested
Estate-vinified
90% local varieties
18, 30 or 60 months minimum age on lees
112
Q

Classic Penedes?

A

Organic grapes only from the DO
Minimum 15 months on lees
e.g. Albet I Noya, Loxarel

113
Q

Espumoso de Calidad de Rioja

A

Hand harvested in Rioja

Ageing minimums on lees: Crianza (15 months), Reserva (24 months), Gran Anada (36 months)

114
Q

German Sparkling Classifications?

A

Sekt - tank method, no mention of vintage or varietal, only sold 6 months after second fermentation, minimum 90 days on lees (30 if stirred); light intensity and no perceptible autolysis

Deutscher Sekt - German-grown fruit, tank or traditional, vintage or non-vintage, can be varietally labelled if 85+%, cannot label regional origin

Deutscher Sekt bA - “bestimmter Anbaugebiete” - “of a defined region”; quality wine from 1 of 13 defined regions e.g. Rheingau; tank or traditional

Winzersekt - “Winegrower Sekt” - estate-bottled, traditional method, minimum 9 months in bottle; usually riesling; vintage, varietal and producer name on label; typically if riesling it will be medium intensity apple and peach, toasty smoky autolysis, high acidity and Brut

Perlwein - AKA Secco - tank or carbonation, less than 3 atmospheres of pressure; effectively frizzante

115
Q

Sekt Regulations?

A

Must be second fermented
Minimum 10% ABV
Minimum 3.5 bars of pressure
Perlwein can be from a specific region (Qualitatsperlwein bA)

Tank method = min. 3 months on lees; 1 with battonage (6 months total incl. off lees)
Traditional method = min. 9 months
Transfer method = min. 3 months on lees (9 months total)

116
Q

German Sweetness Levels?

A

Trocken (dry) = up to 35 g/L
Halbtrocken (off-dry) = 33-50 g/L
Mild = 50+ g/L

117
Q

Flaschengarung?

A

Bottle Fermented, though can use transfer method

118
Q

Klassische Flaschengarung?

A

Second fermentation in bottle - no transfer method permitted

119
Q

Major Sekt Producers?

A 
Rotkappchen
Mumm
Henkell & Co
Schloss Wachenheim
Reichsrat von Buhl (Winzersekt)
Schloss Vaux (Winzersekt)
120
Q

VDP Sekt?

A

Verband Deutscher Pradikatsweinguter - high quality Sekt association

Fruit must be estate-grown and intended for Sekt production

Picked early by hand, whole bunch pressed, traditional method

Minimum 15 months on lees, going up to 36 months if single vineyard tier

WSET Level 4 Wine Diploma (21 decks)

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