England and Wales

Question 1

Describe the flavour profile and structure of a typical English sparkling wine

Answer 1

• High acid, medium alcohol, light-med body

- Apple, lemon and autolysis

Question 2

Describe the climate of England and the main climatic threats (5)

Answer 2

• Cool, maritime climate
• Average annual temp 13c 1950s –> 14c today
• Spring frost (esp when combined with earlier ripening French varieties)
• Rain / cool temps can disrupt flowering and fruit set
• Rain can reduce quality of harvest

Question 3

Explain how England’s climate impact the style of wine made

Answer 3

Cool temps mean slow ripening and little sugar accumulation –> high acid, low potential ABV, medium intensity fruit

Question 4

Name four factors to consider when selecting an ideal site in England

Answer 4

1. South facing slops to max sunlight
2. Shelter from prevailing winds from SW- winds and rain can hinder flowering / fruit set
3. Good drainage - naturally or with installed drainage
4. Altitude below 125m

Question 5

What soil types predominate and where. What impact does the soil have on the final wine?

Answer 5

1. Clay - Kent and Sussex - higher water-holding capacity / fertility –> lower acidity, pronounced fruit
2. Chalk - Sussex and Hampshire - often at higher elevation –> higher acidity, leaner body

Question 6

Describe and explain the vineyard management techniques for a typical English vineyard

Answer 6

1. Medium density (4-5k VPH) - increase root competition, contain vigour
2. Guyot w/ VSP - increase sunlight interception and airflow
3. Trained close to ground - retain heat
4. Thin canopies - airflow, sunlight interception, reduce disease pressure, allow spray to reach leaves

Question 7

What is the typical yield of an English vineyard?

Answer 7

24hL/ha (1/4 to 1/3 of Champagne), highly variable

Good vineyards can achieve double

Question 8

Outline the main winemaking characteristics of English wine (5)

Answer 8

• Trad method
• Min 9 months on lees (EU PDO for quality sparkling wine)
• Oak for base wine may be used to add texture
• Malo widely used to lower acid - but sheltered sites can produce grapes with acceptably low acidity
• Only larger producers doing NV as reserve wine not built up yet

Question 9

Describe the requirements for the English sparkling wine PDO (4)

Answer 9

• Six varieties: Chardonnay, Pinot Noir, PN Precoce, Meunier, Blanc, Gris
• Trad method
• 80hL/ha
• 9 months min lees aging

Question 10

What factors have supported the growth of English wine? (3)

Answer 10

1. Climate change
2. Cheap agricultural land (relative to Champagne)
3. Strong home market

Question 11

Where are English wines sold?

Answer 11

1. Mainly in UK market - 92% of wine
2. Cellar door - 1/3 of wine
3. Specialist wine shops, premium supermarket, HoReCa

Question 12

How are producers seeking to deal with fluctuations in yields?

Answer 12

Building up stocks of reserve wine - most producers have 4-5 years of stock