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WSET Diploma D4 > Germany > Flashcards

Germany Flashcards

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1
Q

What sort of price point is most German sparkling wine

A

90% - inexpensive, high volume

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2
Q

How much inexpensive sparkling wine does the average German consumer drink per year?

A

4.5 bottles

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3
Q

What are the main categories of Sekt? (4)

A
  1. Sekt (90% of production)
  2. Deutscher Sekt
  3. Deutscher Sekt bA
  4. Winzersekt
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4
Q

Describe the requirements that need to be met for a wine to be called Sekt

A
  • Usually tank method
  • Made in Germany but grapes usually sourced from southern Europe
  • Sold six months after 2nd ferment has begun (min 90 days on lees or 30 if lees are stirred)
  • Doesn’t require vintage or mention of grapes
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5
Q

Describe a typical Sekt

A
  • Med acid
  • Light intensity
  • Primary fruit
  • No autolysis
  • Noticeable RS - Brut or Extra Dry
  • Acceptable to good
  • Inexpensive
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6
Q

Describe the requirements that need to be met for a wine to be called Deutscher Sekt

A
  • Tank method or trad method
  • German grown fruit but may come from multiple regions
  • Cannot state region of origin even if grapes from single region
  • Vintage / non-vintage
  • > 85% of grapes from one variety
  • Cannot state region of origin even if grapes from single region
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7
Q

Describe the requirements that need to be met for a wine to be called Deutscher Sekt bA

A
  • bestimmter Anbaugebiete = “of a defined region”
  • Region name must appear on label
  • Tank or traditional method
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8
Q

Describe the requirements that need to be met for a wine to be called Winzersekt

A
  • Estate bottled - wine is made on same estate where the grapes were grown - usually Riesling
  • Traditional method
  • Vintage, variety, producer’s name must appear on bottle
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9
Q

Describe a typical Winzersekt (when made from Riesling)

A
  • Med intensity
  • Apple and peach fruit
  • Toasty, smoky autolysis
  • High acid
  • Brut
  • Very good - outstanding
  • Mid - premium priced
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10
Q

What is Perlwein / Secco?

A
  • Can be made from grapes from a specified region (Qualitätsperlwein bA) or from across EU (Perlwein)
  • Tank or carbonation
  • Three bar or less (taxed less)
  • Usually sweeter than Sekt
    1. Trocken - up to 35 g/L
    2. Halbtrocken - 33-50 g/L
    3. Mild - > 50 g/L
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11
Q

Where are grapes for Sekt picked and how are they processed?

A
  • High vol production in Southern Europe
  • Picked early for acidity
  • Crushed in region of origin, chilled and transported to Germany
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12
Q

Where are grapes for Deutscher Sekt, Deutscher Sekt bA and Winzersekt picked and how are they processed?

A
  • Throughout Germany - cool continental climate suits growing grapes with low potential ABV and high acid
  • Grapes picked early with under-ripe grapes being removed with high acid and just-ripe fruit character
  • Hand-harvesting used for HQ wines
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13
Q

What kind of grapes are used for Deutscher Sekt, Deutscher Sekt bA, and Winzersekt?

A

Riesling - most prestigious wines

Chardonnay/PN blends or as single varietal wines

Pinot Blanc, Pinot Gris, Silvaner, Scheurebe

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14
Q

Do variations in climate and soil types have an impact on the final wine?

A

No - wines are usually extensively blended prior to 2nd ferment

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15
Q

Describe how tank method is used to produce Sekt

A

First Ferment

  • Low temp –> fruit
  • Blended –> consistency

Second Ferment

  • HQ aged on lees for 3-6 months –> complexity, balanced
  • High vol –> time and price
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16
Q

Describe how traditional method is used to produce Sekt

A

Grapes: Champagne varieties + Riesling

Malo - avoided for Riesling –> aromatic

Lees ageing - varies by style

  • Aromatic: min 9 mnths with focus on floral, apple, lemon
  • Smoky: min 18 months with some smokiness

Dosage - mature sweet Riesling may be used for premium bottling –> richness, complexity

17
Q

What technique can produce use to make less expensive bottle-fermented wine?

A

Transfer method

18
Q

Can Sekt be made using carbonation?

A

No

19
Q

What are the minimum alcohol and pressure requirements for Sekt?

A

> 10% ABV

3.5 atmospheres

20
Q

What proportion of a wine must be made from a single grape variety/vintage to be named as such?

A

> 85%

21
Q

Outline the min ageing requirements for different methods of Sekt

A
  1. Tank method - six months from tirage w/ 90 days on lees (30 days if stirred)
  2. Traditional method - min 9 months on lees
  3. Transfer method - min 3 months on lees
22
Q

What do the terms Flaschengärung and Klassische Flaschengärung mean?

A

Flaschengärung - bottle fermented, may be disgorged by transfer

Klassische Flaschengärung - classic bottle fermentation, may not be disgorged by transfer

23
Q

What are the three main price segments for Sekt?

A

Low-end: up to 4EUR retail - >50%
Standard: up to 8EUR
HQ: considerably higher prices

24
Q

Describe the extent of competition in the domestic market for Sekt

A

Fiercely competitive esp. between large brands

Competition for shelf space in retailers

Large ad spends to win market share

25
Q

Where are different kinds of Sekt sold?

A

90% domestically

  • Majority - supermarkets
  • Winzersekt - cellear door, specialist wine retailers, restaurants

10% export
- Eastern Europe - sometimes via subsidiary brands made locally

26
Q

Describe the structure of Sekt production

A

Dominated by large firms - Rotkappchen Mumm, Henkell & Co and Schloss Wachenheim - which make up 80% of production

Private label - discounters like Aldi and Lidl

27
Q

What sort of price bracket does Rotkappchen Mumm specialise in?

A

Economy - provides relatively HQ for low prices, very popular

28
Q

Where is sparkling wine (including Sekt) usually sold?

A

75% at retail - price-conscious consumers avoid restaurant prices

29
Q

What is VDP Sekt?

A
  • Fruit grown on a VDP estate for Sekt production
  • Fruit picked early and by hand
  • Traditional method, whole bunch pressed
  • Tier 1: Min 15 months on lees
  • Tier 2: Min 36 months on lees, single-vineyard and vintage declared

WSET Diploma D4 (18 decks)

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