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WSET Diploma D4 (DRAFT) > France > Flashcards

France Flashcards

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1
Q

What is the typical tasting profile of Champagne?

A

medium intensity apple and lemon

biscuit autolytic

high acid

medium alcohol

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2
Q

What is NV?

A

non-vintage - applied to champagne

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3
Q

What defines a Champagne vintage?

A

100% of grapes must come from the year indicated

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4
Q

What are the French terms for blending, or short maceration rosé?

A

Rosé d’assemblage

Rosé de saignée

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5
Q

What defines a Grand Cru Champagne?

A

All the grapes must have been grown in Grand Cru villages

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6
Q

What defines a Premier Cru Champagne?

A

All the grapes must have been grown in either Premier Cru or Grand Cru villages

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7
Q

What is the climate of Champagne?

A

Cool continental

Annual rainfall is 700mm

11°C average annual temperature

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8
Q

How do soils impact the wines in Champagne?

A

It is largely chalky, which is believed important to the best quality Chardonnay grapes. Chalk is porous and stores water for dry periods, without water logging vines planted on slopes

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9
Q

How does the Côte des Bar contribute to Champagne wine overall?

A

Steep, stoney limestone has excellent drainage. Provides the majority of ripe, full flavoured Pinot Noir.

Much is bought by merchants in northern Champagne to blend

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10
Q

What % of areas are planted by grape in Champagne?

A

38% Pinot Noir
32% Meunier
30% Chardonnay (increasing)

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11
Q

What grapes are dominant in NV Champagne?

A

Meunier contributes softness, important for wines matured for a short time and drunk on release

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12
Q

What planting regulations are there in Champane?

A

Results in planting density of about 8,000 plants/hectare:

rows are max 1.5m apart

Plants are 0.9m to 1.5m apart

Both dimensions must add to <2.5m

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13
Q

What training systems are most common in Champagne?

A

Taille Chablis:

  • Chardonnay
  • 3-5 cordons
  • each cordon has 1 spur with =< 5 buds
  • Benefit: permanent wood protects against frost
  • spurs 0.6m above the ground for reflected heat

Cordon du Royat:

  • black grapes
  • single cordon with vertical positioned spurs
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14
Q

List Champagne weather hazards

A

occasional severe winter frost - kill vines

spring frosts kill buds and reduce yield

cold/rainy weather disrupt flowering and fruit set

Violent storms/ hail in summer damaging crops/vines

heavy rainfall, humid weather - encourage botrytis

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15
Q

What rules may the Comité Champagne implement annually?

A

Permitted yields (max 15,500 kilos/hectare)

Minimum potential alcohol

earliest harvest dates

Managing reserve stocks

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16
Q

Set out pressing requirements in Champagne

A

one basket press of 4,000kg

max yield is 79 hL/ha, up to 98 with surplus for reserves (set by the Comité)

Juice is limited to: 2,050l cuvée
500l taille

17
Q

What are Champagne fractions used for?

A

Cuvée:

  • high acid
  • ageing potential
  • finesse

Taille

  • body
  • phenolics/ colour
  • expressive in youth
18
Q

What chaptalisation is allowed in Champagne?

A

can chaptalise to minimum alcohol of 11%. Nothing higher that 13% in EU

19
Q

What fermentation choices are typically made in Champagne?

A

Stainless steel vessels, with some producers using large oak foudres to increase texture

MLF is done in some cases, particularly in cooler years, but down to the producer

20
Q

What blending approach is mostly unique to Champagne?

A

Blending reserve wines: brands may use from 10% reserve, up to 40% (for premium brands) to add depth

21
Q

What is the typical Champagne maturation?

A

minimum of 15 months (incl 12 on the lees)

Vintage is typically 36 months

22
Q

What are the three main business type acronyms you may find on Champagne?

A

NM: Négociant manipulant - buy grapes/must/wine to make and sell from own premises (most large brands)

RM: Récoltant manipulant - growers

CM: Coopérative de manipulant - use members grapes

23
Q

What are the key Champagne markets?

A

UK, USA, Japan, Germany

24
Q

What factors influence the cost to make Champagne?

A

Availability of grapes - typically €6 per kg

Cash flow - e.g. vintage being held for 3 years

Rosé uses expensive red base wine

Oak increases cost

Marketing could be 20% of the price

25
Q

List some recent Champagne developments?

A

Growth in Brut Nature

Extra brut also growing

Moët launched a sweet champagne to be drunk on ice

Rosé has grown from 3% to 10%

Grower Champagnes growing….

26
Q

What features are common to all crémant wines?

A

hand harvest and whole bunch press

max yield of 100l per 150kg grapes

min 9 months on lees after 2nd ferment

min 12 months ageing from liqueur de tirage

maximum 13% abc

minimum 4 atmospheres pressure

27
Q

What are the growing considerations in Alsace?

A

Alsace:

  • Sunny, continental
  • Protected by Vosges mountain range
  • no irrigation allowed
  • Can rain at harvest (late Aug - early Sep)
  • cool nights retain acid
  • spring frost is an issue
  • grapes for crémant are grown either in more fertile soils (high yield is ok), or high altitude where grapes for still wine struggle to ripen
28
Q

What regulatory considerations are there for Alscace Crémant?

A

max yield is 80 hL/ha

must declare in July which vineyards will be used for Crémant

29
Q

What winemaking choices/ considerations are typically made in Alsace?

A

Chaptalise if required

No reserve wines are blended - all one vintage

Lees is normally short - 12 months

Rosé by short maceration

30
Q

Which is the largest producer of Crémant d’Alsace?

A

Maison Bestheim - a co-operative

31
Q

What is the climate for Crémant de Bourgogne?

A

North - cool summers, need south/south east facing slopes, produce wines with high acid and light body

Central - continental, good fruit, but mostly goes into still wine

South - more Mediterreanean, high summer temperatures - ripe flavours and lower acidity

32
Q

What are the typical winemaking choices for Crémant de Bourgogne?

A

MLF if producer decides

33
Q

What is the maximum yield for Crémant producers?

A

max yield is 75 hL/ha Bourgogne

74 hL/ha for Loire

34
Q

List key business factors in Crémant de Bourgogne

A

2/3rds of production is from merchant houses

smaller producers may use specialist producers to make their wine

35
Q

What is the requirements for a Crémant de Bourgogne Grand Eminent?

A

Brut only

36 months on lees

Vintage is optional

Grape considerations (max 20% gamay, P. Noir and Chardonnay only others)

36
Q

What is the distinction for Crémant de Loire vs. Saurmur or Vouvray?

A

Saumur and Vouvray must be from those regions, whereas Loire can be from anywhere in Anjou-Saumur or Touraine

37
Q

What is the typical climate for Crémant de Loire?

A

Cool, due to Atlantic influence from west and the river Loire.

Fungal disease and untimely rain can be a problem

Use less exposed sites for sparkling

38
Q

What are the soils in Loire?

A

Mix - overall lots of water retention yet good drainage of limestone. Schist/limestone in Anjou, Chalk in Touraine

Use lime resistant rootstock

39
Q

What is the permitted yield for Crémant de Loire?

A

74 hL/ha

WSET Diploma D4 (DRAFT) (7 decks)

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