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WSET Level 4 Wine Diploma > D4 Sparkling Wines of New World, Italy & UK > Flashcards

D4 Sparkling Wines of New World, Italy & UK Flashcards

1
Q

Spumante vs Frizzante?

A

Spumante - minimum 3 bars of pressure

Frizzante 1-2.5 bars of pressure

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2
Q

Sub-region GI for Prosecco DOC labels?

A

Treviso or Trieste can be added if grapes entirely sourced from, and wine made, there

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3
Q

Prosecco DOCG Naming?

A

Conegliano and/or Valdobbiadene
Superiore can be used for spumante (can replace Prosecco)
Also, small amounts made in Asolo Prosecco DOCG

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4
Q

Prosecco Climate & Soils?

A

Generally warm and continental
Lesser appellations from flat plains, better from higher altitude slopes - higher diurnal temp ranges allowing for greater fruit ripeness and higher retained acidity through long slow ripening
Moist air and fog on flat plains from the rivers

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5
Q

Glera Attributes?

A

Vigorous
Semi-aromatic
Very high yields
Susceptible to millerandage, mildew, drought, grapevine yellows

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6
Q

Prosecco Regulations?

A 
Must be minimum 85% Glera
DOC - maximum yield 125 hL/ha
DOCG - maximum yield 94.5 hL/ha
DOCG Rive - maximum yield 90 hL/ha
DOCG Cartizze - maximum yield 85 hL/ha
DOCG Asolo - maximum yield 94.5 hL/ha
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7
Q

Prosecco Vineyard Management Techniques?

A

Sylvoz - high cordon, downward hanging shoots - minimises winter pruning, easy for mechanical harvest, frost protection; difficulty getting even distribution, risk of over-cropping, excessive shading

Double-arched cane - form of replacement cane pruning; improves evenness of growth and ventilation. Common in DOCG, costly due to labour in set-up and canopy management

Guyot - used on flatter land, good for mechanisation

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8
Q

Ciglione?

A

Terraced grassy banks in steepest parts of Prosecco DOCG

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9
Q

What Prosecco DOCG wines MUST be hand-harvested?

A

Cartizze, Rive, sui lieviti

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10
Q

Prosecco Fermentations?

A

First:
15-20 days at 18 Celsius
MLF is blocked

Second: 1 month at 12-15 Celsius

Minimal lees ageing - perhaps a few weeks

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11
Q

Dosage in Prosecco?

A

Permitted, but usually done through additional sugar in tirage (i.e. second fermentation not to dryness)

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12
Q

Charmat Lungo?

A

Longer, lees-ageing, maturation in tank - typically 9+ months

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13
Q

Prosecco Col Fondo?

A

Rifermentazione in bottiglia (Refermented in bottle) - lightly cloudy, dry frizzante wine

AKA sui lieviti (on the lees)

Effectively a bit like Pet Nat

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14
Q

Tranquillo?

A

Still wine from Prosecco

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15
Q

Vintage Prosecco?

A

Minimum 85% of wine from that year - some limited blending allowed

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16
Q

Rive?

A

Prosecco term for 43 sub-appellations
Steep slope or hill
Single commune or vineyard
Hand-harvested, must be vintage labelled, lower yield allowance (90 hL/ha)

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17
Q

(Superiore di) Cartizze DOCG?

A 
108 ha vineyard in Valdobbiadene
Spumante only
Lower yield (85 hL/ha)
Not usually labelled with Prosecco
Highest quality, usually not dry
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18
Q

Major Prosecco Producers?

A

Nino Franco

Bisol

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19
Q

Asti Provinces?

A

Asti
Alexandria
Cuneo

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20
Q

Moscato d’Asti DOCG vs Asti DOCG?

A

Moscato d’Asti - sweeter, lower alcohol, less sparkling, harvested later (better aroma)
Asti Spumante - less sweet, higher alcohol, more sparkling, harvested earlier (better acid)

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21
Q

Asti Climate?

A

Moderate continental

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22
Q

Asti Regulations?

A

Maximum yield 75 hL/ha
Asti DOCG - Minimum 6%; used to be 6-8 but Extra Dry through to Sweet styles allowed with resultant higher alcohol; Brut Nature in process of being allowed
Moscato d’Asti DOCG - 4.5-6.5% ABV, no higher than 2.5 bars pressure (frizzante)

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23
Q

Moscato Bianco (MBdPG) Characteristics?

A 
Aromatic
Early-budding
Mid-ripening
Small berries
Prone to powdery mildew and botrytis
Thin skin, prone to pests (bees, wasps, ants)
Susceptible to mites
Clonal selection focused on being more perfumed, higher yielding and more resistant to disease
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24
Q

Storing Moscato Pre-Fermentation?

A

2-3 Celsius, can last up to 2 years

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25
High Costs of Asti?
High energy costs for chilled storage of must | Lots of equipment needs purchasing e.g. presses, flotation tanks or centrifuges for clarification, heat exchangers,
26
Asti Fermentation?
16-18 Celsius Neutral cultured yeasts to protect aromatics MLF prevented
27
Asti Metodo Classico?
Minimum 9 months on lees | Sweet (50+ g/L)
28
Drier (Off-dry) style of Asti?
Asti Secco
29
Lambrusco Characteristics?
High acid, residual sugar (typically), medium to medium (+) tannins, strawberry, red cherry, red plum, pale pink to deep ruby
30
Where is Lambrusco Grown and Made?
Emilia-Romagna
31
Lambrusco/Emilia-Romagna Climate and Environment?
Warm continental 150m low hills Alluvial (clay/silt) soils, good water retention but prone to compaction Often grassed between rows to allow machine access and reduce compaction High vigour River Po - high humidity requiring extensive spraying and canopy management
32
Lambrusco Varieties?
Salamino - Lambrusco Salamino di Santa Croce DOC - minimum 85% of varietal, and maximum yield 133 hL/ha; grape is deep coloured, full bodied, high acid Grasparossa - Lambrusco Grasparossa di Castelvetro DOC - minimum 85% of varietal, and maximum yield 126 hL/ha; best on clay/silt soils; deep coloured, full bodied; medium (+) tannins; Sorbara - Lambrusco di Sorbara DOC - minimum 60% of varietal, and maximum yield 126 hL/ha; lighter body, high acidity Reggiano Lambrusco (Reggiano DOC) - must be made in area, maximum yield 126 hL/ha Lambrusco di Modena DOC (Modena DOC) - must be made in area, maximum yield 161 hL/ha
33
Length of Maceration in Lambrusco?
1-2 days - high anthocyanins in grapes, though may be 3-4 days for fuller bodied and more tannic Grasparossa
34
Lambrusco Fermentations?
First: 18-20 Celsius, MLC blocked Second: 12-15 Celsius - ~2 weeks frizzante, ~4 weeks spumante No lees maturation
35
Traditional Method Lambrusco?
Undisgorged - "Ancestral Method"
36
IGT Emilia?
More general appellation for Lambrusco that doesn't meet other requirements
37
Lambrusco DOC Regulations?
Minimum 11% ABV for Spumate, 10.5% for Frizzante | Amabile/Dolce - can be minimum 7% ABV with potential alcohol level of 10.5-11%
38
Frizzante Sweetness Classifications?
Secco/Asciutto Abbocccato Amabile Spumante coincides with usual EU regulated names
39
Franciacorta Region?
Lombardy
40
Franciacorta Grapes?
Chardonnay & Pinot Noir
41
Difference between Champagne & Franciacorta?
Typically marginally lower acid (Med + for F, High for C)
42
Franciacorta/Lombardy Climate & Environment?
``` Warm continental Cool air from the Alps Lake Iseo Gentle slopes Highly varied soils ```
43
Franciacorta DOCG Regulations?
``` Minimum 4,500 plants/ha Heavy cropping/training method prohibited e.g. Pergola Must be whole bunch pressed if white Maximum yield 65 hL/ha Traditional Method Minimum 18 months on lees MLC discouraged but not prohibited ```
44
What's Noteworthy about Franciacorta Industry?
No Co-ops, almost entirely estate-made
45
Franciacorta Styles?
Non-vintage: Chard/PN blend, may have up to 50% PB, 18 months lees Saten - all white grapes, minimum 24 months on lees, less sugar in tirage = lower pressure (5 atmospheres max.), Brut only Rosé - minimum 35% PN, all methods of colouring are allowed including blending, minimum 24 months on lees Millesimato - declared vintage with minimum 85% from that year, minimum 30 months on lees Riserva - Millesimato that's aged minimum 60 months on less
46
3 Major Franciacorta Producers?
Guido Berlucchi Ca' del Bosco Bellavista
47
Trentodoc Grapes?
Often 100% Chardonnay, but can include PM, PN, PB | Medium (+) to high acidity
48
Trentodoc Climate & Environment?
Warm continental Windbreak from the Alps, though also with cold air at night Stony, well-drained soils with poor nutrients, resulting in flavoursome grapes 400-700m altitude Mildew and botrytis risks Valley floor and low slopes susceptible to frosts
49
Trentodoc Regulations?
Maximum yield 105 hL/ha, though often crop lower levels Minimum 15 months lees ageing, though commonly higher MLC to tame acidity usually encouraged, but not mandated Vintage - minimum 24 months on lees Riserva - minimum 36 months on lees (though often 5-10 years in practice), Brut or drier only Trento and Trento Rosato can be sweet (dolce)
50
4 Major Trentodoc Producers?
Ferrari - 75% of fruit goes to them Co-ops: Rotari Altemasi Cesarini Sforza
51
UK Climate & Issues?
Cool Maritime Risen to average 14 Celsius temperatures Warming has also brought more extreme weather Earlier budding due to warmer springs, of early budding varieties (e.g. Chardonnay, PN) risks frost damage given changeable weather Rain and cool temperatures in summer can affect flowering and fruit set, causing reduced yields Site Selection focused on wind shelter (predominantly coming from SW), though South-facing best for diffuse sunlight capture Good drainage, or installation of it, needed Low altitude as already marginal environment Very variable weather = very variable yields!
52
UK Soils?
Clay - Kent and parts of Sussex - higher water holding capacity and high fertility, lower elevations usually, lower acidity and more fruit Chalk - Sussex and Hampshire, good drainage and lower fertility, tends to be higher elevation so more prone to adverse weather Medium density planting (4-5,000 per ha)
53
Permitted UK PDO Grapes and Regulations?
``` Chardonnay Pinot Noir Pinot Noir Precoce (even earlier ripening PN) Pinot Meunier Pinot Blanc Pinot Gris ``` Minimum 9 months on lees Traditional Method Maximum yield 80 hL/ha
54
California Sub-Regions?
Anderson Valley (Mendocino County) - Navarro River, wide diurnals; Roederer (Quartet) Russian River Valley (Sonoma County) - Russian River and Petaluma Gap, Korbel Carneros (Sonama and Napa County) - San Pablo bay, Taittinger (Domaine Carneros) Napa Valley (Napa County) - tends to be too hot now, but some source from Carneros or outside the area, Mumm Monterey (Monterey County - Salinas Valley (direct to ocean - particularly cold because of a deep ocean canyon nearby), high diurnal range Edna Valley and Arroyo Grande (San Luis Obispo County) - proximity to ocean Santa Maria Valley and Sta. Rita Hills (Santa Barbara County) - Santa Maria Valley and Santa Ynez Valley allow cool breezes and fog in from ocean Lodi (San Joaquin County) - too hot for premium wines, but makes tank method and flavoured
55
Specialist Sparkling Producers in Other States?
Washington State - Chateau Ste. Michelle | Oregon - Argyle, or produced by third party e.g. Radiant
56
American Champagne?
Permissible for old brands form pre-2006 provided it is clarified eg. "California Champagne"
57
Chilean Production?
Mostly tank method, and mostly Brut to off-dry Some Traditional Method Pedro Gimenez, Chardonnay, Chenin, PN, Ugni Blanc, Semillon
58
Chilean Cooling Factors & Examples?
Ocean Cooling e.g. Limari Valley, Casablanca, Leyda Valley Altitude e.g. Curico Valley Latitude e.g. Bio Bio
59
Chile Specific Grapes?
Moscatel (Muscat) for aromatic varietal wines Pais for BdN or Rosé Both grown in Itata and Maule
60
Major Chilean Producers?
Valdivieso Vina Mar Undurraga
61
Argentinean Production?
Mostly tank method, and mostly off-dry to medium-dry Some Traditional Method, lightly autolytic Chardonnay, PN, SB
62
High Quality Argentinean Grapes Grown Where?
High Altitude: Lujan de Cuyo, Uco Valley Southerly Latitude: Neuquen and Rio Negro in Patagonia
63
Major Argentinean Producers?
``` Moet Hennessy (Chandon and Baron B) Llorente Mumm (owned by Pernod Ricard) Norton Freixenet Finca Flichman (Sogrape) ```
64
South Africa Specific TM Grapes?
Chenin Blanc | Pinotage
65
South African Production?
``` Traditional Method (Cap Classique) Carbonated - off-dry to sweet, simple wines made from SB, Muscat or Pinotage ```
66
Methode Cap Classique?
Second fermentation in same bottle as sold (no transfer method allowed) Minimum 3 bars pressure Minimum 12 months on lees Acidification permitted Proposals for a second tier where only Chardonnay, PN, Pinotage and Chenin are used; minimum 36 months on lees; not yet agreed
67
Best Regions in South Africa?
Stellenbosch, Paarl, Robertson, Darling, Tulbagh Robertson and Bonnievale (Breede River Valley) considered best - high diurnal range limestone soils; have narrow valleys, making them slow to warm up due to mountain shading; ocean breezes from Cape Agulhas
68
Australian Regions for Traditional Method?
Tasmania (Roederer JV with Heemskerk) Yarra Valley (Domaine Chandon) Adelaide Hills Victoria/NSW (Alpine part)
69
Australian Prosecco
Not in EU market, but acceptable domestically | Argument re. third party markets e.g. China

WSET Level 4 Wine Diploma (21 decks)

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