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WSET 4 D4 by Sarp Sarac > D4.C15. Germany > Flashcards

D4.C15. Germany Flashcards

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1
Q

Why did the Sekt production increased significantly after the mid-1950s?

A

Because inexpensive base wines could be sourced within the European Union

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2
Q

How many percent of sparkling wines produced in Germany are inexpensive, high-volume brands?

A

90%

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3
Q

What is the consumption of sparkling wine per capita per year for Germany?

A

3.4 liters (4.5 bottles) (world leader)

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4
Q

Which methods can be used to produce Sekt?

A

All except carbonation

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5
Q

What are the properties of Sekt?

A
  • Tank method
  • No mention of grape varieties or vintage
  • Made from a range of base wines sourced from inexpensive regions of southern Europe
  • Can only be sold 6 months after second fermentation has been started
  • Minimum of 90 days on the lees or 30 if the lees are stirred
  • Non-vintage
  • Light intensity fruit and no autolytic notes
  • Typically made in the Brut or Extra Dry style
  • With noticeable residual sugar and medium acidity
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6
Q

What is the percentage of Sekt within all categories of Sekt?

A

90%

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7
Q

What is the quality price range for Sekt?

A
  • Acceptable to good in quality
  • Inexpensive in terms of price
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8
Q

What are the properties of Deutscher Sekt?

A
  • It must be made from German-grown fruit
  • Can be tank method or traditional method
  • Can be vintage or non-vintage
  • Can be made from one variety or multiple varieties
  • The fruit may come from a number of different German regions
  • Can not state its region of origin on the label
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9
Q

What are the properties of Deutscher Sekt bA?

A
  • Made from quality wine from one of the 13 defined wine- growing regions
  • The name of the region must appear on the label
  • Can be tank method or traditional method
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10
Q

What are the properties of Winzersekt?

A
  • Estate-bottled
  • Uses only grapes grown by the estate
  • Traditional method
  • Minimum of 9 months on the lees in the bottle
  • Typically made with Riesling but a range of other varieties may be used
  • The vintage, grape variety and producer’s name must appear on the bottle
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11
Q

Tasting notes of Winzersekt made from Riesling

A
  • Medium intensity apple and peach fruit
  • Toasty, smoky, autolytic notes
  • High acidity
  • Typically in the Brut style
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12
Q

What is the quality price range for Winzersekt?

A
  • Very good to outstanding in quality
  • Mid- to premium-priced
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13
Q

What is “Perlwein” (Secco)?

A
  • It is a sparkling wine made either by tank or carbonation method
  • Made from inexpensive base wine
  • Less than 3 atmospheres of pressure
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14
Q

Why is Perlwein cheaper in Germany?

A

As they do not attract tax (less than 3 athmosphere)

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15
Q

How are the grapes sourced for Sekt?

A
  • From the grapes that are grown in high-volume production areas of southern Europe
  • Low aromatic grape varieties from Italy, Spain and France are typically used, picked early to retain acidity
  • The grapes are typically crushed in the region of origin and the juice chilled and transported by truck or train to Germany
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16
Q

Describe the growing environment, varieties used harvesting choices for Deutscher Sekt, Deutscher Sekt bA and Winzersekt?

A
  • The grapes are typically picked early for sparkling wine, with under-ripe grapes being selected out
  • The wines are mainly made from single varieties, though blends based on Chardonnay and Pinot Noir are also made
  • Riesling makes the most prestigious wines
  • Pinot Noir, Pinot Blanc, Pinot Gris, Chardonnay and Silvaner plus aromatic varieties (e.g. Scheurebe), can also be used
  • Hand harvesting is used for the higher quality wines, adding to cost and therefore the final price
  • Variations in climate and soil types are mainly overridden by blending of base wines prior to second fermentation
17
Q

What are the common winemaking choices for Sekts produced by tank method?

A
  • First fermentation is carried out at low temperatures to retain the freshness of the fruit
  • Wines are blended to ensure consistency across batches and within the style of the brand
  • Second fermentation is conducted in tanks
  • The higher quality wines being aged on lees for 3–6 months
  • Grapes grown in Germany may be made into base wine by the grower and then delivered to large Sekt-producing specialist companies for the second fermentation
18
Q

Which grape varieties are preferred to make traditional method Sekt?

A
  • Champagne varieties
  • Riesling
19
Q

Is malolactic conversion used for traditional method Sekt?

A
  • Yes for the wines from Champagne varieties
  • No for wine from Riesling
20
Q

Is autolytic notes desired for Riesling based Sekt?

A

It depends on producer’s preference. Some producers prefer to focus on Riesling’s distinctive floral, apple and lemon primary notes. As a result, time on the lees may be the minimum required of nine months

21
Q

What does Riesling differ from other Champagne varieties in terms of developing autolytic notes?

A

Riesling develops an attractive smoky note, rather than the biscuit/brioche of Champagne varieties

22
Q

What are the stipulations defined by the law for Sekt wines?

A
  • Minimum 10% abv
  • 3.5 atmosphere pressure
  • Varietal or vintage wines must be 85 per cent of that variety and/or vintage
  • For tank method Sekt wines, the period from tirage to release from the winery for sale must last for a minimum of six months with a minimum of 90 days on the lees (30 days if the wine is stirred)
  • Traditional method wines must spend a minimum of 9 months on the lees and can then be released for sale
  • Transfer method wines must spend a minimum of 3 months on the lees and can be released for sale after 9 months
23
Q

What are the properties of Perlwein?

A
  • Perlwein can be made from a quality wine from a specified region (Qualitätsperlwein bA) or as EU wine (Perlwein).
  • CO2 can be injected or produced by tank method
  • It is often sweeter than Sekt
  • If labelled Trocken (dry), it can have up to 35 g/L of residual sugar; Halbtrocken (off-dry) has between 33 and 50 g/L; and mild, more than 50 g/L
24
Q

What is “Flaschengärung”?

A

It means ‘bottle fermented’, but may be disgorged by the transfer method

25
Q

What is “Klassische Flaschengärung”?

A

Classic bottle fermentation, which is second fermentation in this bottle and transfer method not allowed

26
Q

What are the price categories for Sekt?

A
  • Low-end, price-driven sparkling wines that retail for up to €4.00 (over 50% of all sales)
  • Standard-quality sparkling wines that retail for up to €8.00
  • High-quality sparkling wines (promising development in recent years)
27
Q

What is the governmental tax for Sekt per bottle?

A

€1.02 (since 1902)

28
Q

Where are the majority of Sekt sold in Germany? How is this different for Winzersekt?

A
  • In supermarkets
  • Winzersekt, by contrast, is sold from the cellar door, specialist wine retailers and in restaurants
29
Q

What are the producers which dominate (80%) Sekt production in Germany?

A
  • Rotkäppchen–Mumm
  • Henkell & Co
  • Schloss Wachenheim
30
Q

Which brands of Rotkäppchen–Mumm have a mass appeal for Germans? Why?

A
  • Rotkäppchen and Jules Mumm
  • Due to their relatively high quality at low prices
31
Q

What is the difference of Rotkäppchen–Mumm from other producers in terms of marketing strategy?

A

Rotkäppchen continues to position itself predominantly in the economy segment

32
Q

What are the significant producers of Winzersekt?

A
  • Reichsrat von Buhl
  • Schloss Vaux
33
Q

What is the percentages of domestic consumption and export for Sekt?

A
  • Domestic: 90%
  • Export: 10 %
34
Q

What is the choice of the German consumers while buying higher quality Sekt?

A

The wine market in general is extremely price
conscious and German consumers, especially if buying a higher quality Sekt, generally prefer to buy via retailers for home consumption, rather than paying restaurant prices

35
Q

What are the stipulations for VDP Sekt?

A
  • The fruit must be grown on the estate of a VDP member
  • The fruit should be produced specifically for Sekt production
  • The fruit must be picked early, by hand
  • Whole cluster pressed
  • Traditional method only
  • Two tiers for lees ageing:
    + 15 months on the lees
    + For single-vineyard and all vintage wines that require 36 months on the lees

WSET 4 D4 by Sarp Sarac (22 decks)

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