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WSET Diploma D4 - Sparkling Wine > General Knowledge > Flashcards

General Knowledge Flashcards

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1
Q

What type of control does blending of the base wine offer for sparkling wine producers?

A

The amount of fruit flavor (from the varieties involved) and the level of acidity in the wine can be controlled without other adjustments.

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2
Q

What is RCGM?

A

Rectified Concentrated Grape Must, an odorless, colorless, and tasteless liquid with neutral acidity and near-zero SO2 that results from the removal of all non-sugar components of grape must.

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3
Q

What are the EU labelling terms for sweetness in sparkling wines?

A

Brut Nature/Bruto Naturel/Naturherb/Zéro Dosage

Extra Brut/Extra Bruto/Extra Herb

Brut/Bruto/Herb

Extra-Sec/Extra-Dry/Extra Trocken

Sec/Secco/Seco/Dry/Trocken

Demi-Sec/Semi-Seco/Medium Dry/Abboccato/Halbtrocken

Doux/Dulce/Sweet/Mild

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4
Q

What is the level of residual sugar permitted in Brut Nature sparkling wines?

A

0-3 g/L

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5
Q

What is the level of residual sugar permitted in Extra Brut sparkling wines?

A

0-6 g/L

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6
Q

What is the level of residual sugar permitted in Brut sparkling wines?

A

0-12 g/L

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7
Q

What is the level of residual sugar permitted in Extra-Sec sparkling wines?

A

12-17 g/L

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8
Q

What is the level of residual sugar permitted in Sec sparkling wines?

A

17-32 g/L

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9
Q

What is the level of residual sugar permitted in Demi-Sec sparkling wines?

A

32-50 g/L

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10
Q

What is the level of residual sugar permitted in Doux sparkling wines?

A

50+ g/L

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11
Q

What is the advantage to using the tank method?

A

Large volumes of sparkling wine can be produced and released quickly, lowering costs and prices

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12
Q

What are the major sparkling wines of Italy?

A

Prosecco, Franciacorta, Lambrusco, Asti, and Trentodoc

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13
Q

What factor has made Italy a major producer of sparkling wine?

A

Worldwide demand for Prosecco

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14
Q

What country is the largest exporter of sparkling wine by value?

A

France

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15
Q

What country is the largest exporter of sparkling wine by volume?

A

Italy

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16
Q

What are the two methods of sparkling wine that comprise the vast majority of production? What percentages of production do they comprise?

A

Tank method: 96%

Bottle ferment: 4%

17
Q

What percentage of sparkling wine in Italy is made by the tank method? How much of that is Prosecco?

A

96% of all Italian sparkling wine is tank method

Half of that is Prosecco

18
Q

What are the two principle DOCs that produce bottle fermented sparkling wine in Italy?

A

Franciacorta and Trentodoc

19
Q

How much bottle fermented sparkling wine is produced in Italy (Franciacorta and Prosecco, especially) compared to Champagne?

A

Roughly .1%, or one-tenth of Champagne’s volume

20
Q

What type of soil is considered to be beneficial for producing high quality Chardonnay?

A

Chalk

21
Q

Fromenteau is a synonym for which grape(s)? Where is this synonym most likely to be used?

A

Pinot Gris and Roussanne, though it is often used in Champagne for Pinot Gris

22
Q

What are the eight regions permitted to create wines labelled Crémant?

A 
Alsace
Bourgogne
Bordeaux
Die
Jura
Limoux
Loire
Savoie
23
Q

What is Crémant?

A

A traditional method wine made from one of eight French regions not named Champagne

24
Q

What was the historical style of Crémant? Is it the same today?

A

Crémant was formerly a semi-sparkling style within Champagne. This was changed when the EU banned the term ‘methode champenoise’ as a labeling term in 1985.

25
Q

What are the requirements for Crémant?

A

Whole bunch pressing

Maximum press yield of 100 liters per 150 kg of grapes

Minimum 12 months maturation between tirage and release with minimum 9 months lees aging in the bottle

Maximum 13% ABV

Minimum 4 atm pressure

26
Q

What are the two largest and most important French regions for Crémant? How do they each compare in production to Champagne?

A

Alsace and the Loire. Each are only 10% of Champagne’s output.

27
Q

Why do Crémant producers declare which vines will be used for sparkling wine production every summer?

A

As a quality control method from the appellation to ensure that bad crops aren’t put toward sparkling wine production in in poor vintages.

28
Q

What is a gluconic acid value? How does this affect sparkling winemaking?

A

It is an indicator of Botrytis infection in grapes. Botrytis can affect the second fermentation in wines by impairing the yeast and adding off aromas.

WSET Diploma D4 - Sparkling Wine (22 decks)

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