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WSET D4 > Italy, Germany & the UK > Flashcards

Italy, Germany & the UK Flashcards

1
Q

Breakdown of Italy sparkling wine production by method

A

96% Tank
4% Traditional method (2:1 Franciacorta & Trentodoc)

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2
Q

Spumante

A

Min 3 bar pressure

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3
Q

Frizzante

A

1-2.5 bar pressure

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4
Q

Describe a typical Prosecco

A
  • Light to med(-) intensity apple & pear
  • Light body
  • Medium to medium(+) acidity
  • Low to med alcohol
  • Brut to Demi-sec, extra dry being the most common style
  • Acceptable to good quality
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5
Q

Prosecco received revision of DO rules in _____ to change the name of the grape variety from Prosecco to Glera.

A

2009

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6
Q

Conegliano Valdobbiadene - Prosecco DOCG

A
  • Hilly historic area in Veneto, close to the town Conegliano Valdobbiadene
  • Most vineyards between 200-320m
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7
Q

Asolo Prosecco DOCG

A
  • Hilly area south of Valdobbiadene
  • Within the spumante category, superiore may be added
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8
Q

Three key regions for Prosecco

A
  1. Prosecco DOC
  2. Conegliano Valdobbiadene - Prosecco DOCG
    3 . Asolo Prosecco DOCG
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9
Q

Breakdown of Prosecco production volume by classification

A

82% Prosecco DOC
16% Prosecco DOCG
2% Asolo DOCG

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10
Q

Cartizze

A
  • Prosecco DOCG category
  • Basically single vineyard - there are 108 recognised
  • Must be harvested by hand
  • Spumante only
  • Located in Valdobbiadene
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11
Q

Rive

A
  • Prosecco DOCG category
  • “Slope of a steep hill”
  • Often seen as Rive + place name
  • Officially 43 Rive
  • Must be harvested by hand
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12
Q

Sui Lieviti

A
  • Prosecco DOCG category
  • “On the lees”
  • Same as Col Fondo
  • Must be harvested by hand
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13
Q

First fermentation for Prosecco’s base wine lasts _____ days at _____ °C to preserve primary fruit.

A

15-20 days at a controlled temperature of around 18°C

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14
Q

Second fermentation for Prosecco typically takes ___ months at ______ °C in a pressurised tank.

A

1 month at 12-15°C to preserve primary fruit

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15
Q

Charmat lungo

A

A variant of the tank method but with longer lees ageing - min 9mo

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16
Q

Prosecco Col Fondo

A
  • Lightly cloudy, dry and frizzante style
  • From 2020 this is officially called sui lieviti
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17
Q

Rifermentazione in Bottiglia

A
  • “Refermentation in the bottle”
  • Often in conjuncture with Prosecco Col Fondo
  • Typically comes with crown cap
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18
Q

Tranquillo

A

Still Prosecco

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19
Q

Name a famous Prosecco producer

A

Zonin

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20
Q

Breakdown of Prosecco producers by type

A

10k Growers
1.2k Coops
350 Makers (for second fermentation)

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21
Q

Prosecco spumante rose

A
  • 85% Glera and 15% Pinot Noir blended
  • Introduced in 2020
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22
Q

Describe a typical Asti

A
  • Pronounced aromas and flavours of orange blossom, grapes and peach
  • Medium acidity
  • Low in alcohol and sweet
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23
Q

Asti Spumante

A
  • Same as Asti DOCG
  • Higher in alc and fully sparkling (3+ bar pressure)
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24
Q

Asti DOCG vs Moscato d’Asti DOCG

A
  • Asti DOCG higher alc (6-8% abv), less sweet (RS 100g/L), more bubbles
  • Moscato d’Asti DOCG lower alc (4.5-6.5%), sweeter (130g/L RS), semi-sparkling (less than 2.5 bar)
  • Asti DOCG is Spumante
  • Moscato d’Asti is frizzante
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25
Climate of Asti producing regions, Asti, Alexandria and Cuneo
- Moderate continental - Cold winters & hot summers - Rains a bit in spring but the wettest season is autumn
26
Harvest time for Asti and Moscato d'Asti
Asti picked early for freshness Moscato d'Asti picked later for full aromas
27
Harvest in Asti regions is by...
Hand harvest on steep slopes Machine harvest increasingly used where possible
28
Must for making Asti is often chilled to _____°C to preserve fresh fruits.
2-3°C
29
Chilled Muscat must can be kept fresh for up to ____ years.
Two years
30
Fermenatioin for Asti takes place in ______ tanks at ______ °C to preserve fresh fruits.
Pressurised tanks at low temperature of 16-18 °C
31
______ yeast is used Asti making.
Neutral cultured yeasts, so no unwanted rogue flavours
32
Asti Metodo Classico
Dolce Asti DOCG that has spent 9mo on lees in bottle
33
A large dominating producer in the Asti regions
Martini & Rossi - 60% of all wine produced But they source 35% material from 300 growers
34
Describe a typical Lambrusco
- A tank method sparkling red - Can be spumante or frizzante - Strawberry, red cherry, red plum notes - Med-med+ tannins, high acidity, residual sugar - Pale pink to deep ruby all possible - Acceptable to good quality
35
Emilia-Romagna
The region where Lambrusco is from
36
Climate of Emilia
Warm continental with sufficient rainfall
37
Reasons why Emilia can be very high yield (120+ hL/ha)
1. Alluvial with lots of nutrients 2. Clay and silt provide good water retention 3. Good annual 735mm 4. Vines trained to allow high yields - Sylvoz and Geneva Double Curtain
38
Hazards in Emilia
- High humidity on river plain forms ideal environment for fungal diseases - Grapevine yellows
39
Three varieties of Lambrusco used for sparkling reds
1. Lambrusco Salamino - most common 2. Lambrusco Grasparossa - mainly on hillsides 3. Lambrusco di Sorbara
40
Most Lambrusco is made with ______ on the skins for ______ days
Short maceration, 1-2 days Lambrusco grapes have v high level of anthocyanins
41
Some more full bodied, structured Lambrusco can stay on skins for _____ days before first fermentation.
3-4 days skin maceration Typically using Lambrusco Grasparossa
42
First fermentation for Lambrusco is low at ______ °C to preserve fresh fruits.
18-20°C Compared to the typical 20-30°C
43
Malolactic conversion is ______ in Lambrusco
Blocked, as the main objective is to retain acidity and and not mute the primary fruits
44
In a pressurised tank, Lambrusco goes through a second fermentation at ________ °C.
12-15 °C, again to preserve fresh fruit
45
It takes _____ weeks for Lambrusco to become frizzante and ______ weeks spumante.
2 weeks for frizzante 4 weeks for spumante
46
____ dosage is added to Lambrusco.
NO dosage
47
Ratio of domestic/export for Lambrusco
1/3 Domestic 2/3 Export
48
Describe a typical Franciacorta
- Italian Champagne - Ripe apple, peach with prominent biscuit-like autolytic notes - Med alcohol and Med+ acidity - V good to outstanding quality - Premium priced
49
Moderating influences for Franciacorta
- Cooling air descenting from the Apls in summer - Lake Iseo also provides cooling effects in summer - Slopes providing extra allevation for lower temperature
50
Hazard in Franciacorta
- Spring frost - High humidity from the lake and plenty of rainfall causes botrytis and downy mildew - Rain during harvest time
51
Franciacorta DOCG NV
- Chardonnay, Pinot Noir and up to 50% Pinot Blanco - 18mo on lees - In reality, almost always from a single vintage
52
Franciacorta DOCG Saten
- Only white grapes, and most of the time 100% Chardonnay - Min 24mo on lees - Less sugar at tirage - Less fizzy @ 5 bars
53
Franciacorta DOCG Rose
- Min 35% Pinot Noir - Either short maceration on skin or direct pressing - Blending also allowed - Min 24mo on lees
54
Franciacorta DOCG Millesimato
- Min 85% fruits from the declared vintage - At least 30mo on lees
55
Franciacorta DOCG Riserva
- Min 85% fruits from the declared vintage - At least 60mo on lees
56
Dosaggio zero
Brut Nature
57
Production of Franciacorta by type
1/3 Large companies, ie Guido Berlucchi, Ca'del Bosco, Bellavista 2/3 SMEs
58
Domestic vs export ratio for Franciacorta
90% Italy 10% Export - Switzerland, Japan, Germany, USA
59
Describe a typical Trentodoc sparkling wine.
- Traditional method with Chardonnay and Pinot Noir - Ripe apple fruit and biscuit-like autolytic notes - Medium alcohol, medium+ to high acidity - V good to outstanding in quality
60
Describe a typical Trentodoc sparkling wine.
- Traditional method with Chardonnay and Pinot Noir - Ripe apple fruit and biscuit-like autolytic notes - Medium alcohol, medium+ to high acidity - V good to outstanding in quality
61
Climate of Trentodoc
- Warm continental - Cooling influences from the Alps and high diurnal range
62
Soil of Trentodoc
- Stony and well-drained soil - Poor in nutrients on the steeper slopes - All contributing to slow steady growth
63
Average elevation for vineyards in Trentodoc
400-700m Some even higher
64
Harvest time difference between Franciacorta and Trentodoc
Franciacorta harvests two weeks earlier than Trentodoc
65
Lees ageing requirement for Trentodoc DOC NV
15mo on lees But practically 20-30mo more common
66
Lees ageing requirement for Trentodoc DOC Riserva
36mo on lees But more frequently 5-10yrs
67
Lees ageing requirement for Trentodoc DOC Vintage
24mo on lees
68
The biggest and most dominant producer in Trentodoc
Ferrari
69
Major coops in Trentodoc
Brand: Rotari - Coop: Mezzocorona Brand: Altemasi - Coop: Cavit
70
Breakdown of German Sekt production by price bracket
90% Inexpensive high volume brands 10% All other brackets
71
Germany has the highest sparkling wine consumption of the world, at _____ L per capita.
3.4L of sparkling wine per capita
72
Sekt
- Tank method wines - NV product - Typically uses base wines from southern Europe - Can only be sold 6mo after the second fermentation started - Min 90 days on the lees if still; 30 days if stirring lees - 90% of total sparkling wines made in Germany
73
Deutscher Sekt
- Tank method or traditional method - Grapes must be from Germany - NV or vintage - Can be single varietal or blended
74
Deutscher Sekt bA
- bA for "bestimmer Anbaugebiete" or "of a defined region" - Tank method or traditional method - Grapes must be from one of the 13 defined region in Germany - NV or vintage - Can be single varietal or blended
75
Winzersekt
- Winzer = grower - Estate-grown, estate-fermented, estate-bottled - Traditional method - Min 9mo on the lees in bottle - Typically Riesling
76
Describe a typical Riesling Winzersekt
- Med int of apple, peach, toasty, smoky and autolytic notes - High acidity & brut - V good to outstanding in quality - Mid to premium-priced
77
Perlwein / Secco
- Carbonated inexpensive base wine - Less than 3 bars - Not taxed at the same tariff as fully sparkling wine - Often sweeter than Sekt
78
Five main types of German Sekt
1. Sekt - tank 2. German Sekt - both tank and traditional 3. German Sekt bA - both tank and traditional 4. Winzersekt - trational 5. Perlwein/Secco - carbonated
79
Seven varieties used in making German grown Sekts
1. Riesling 2. Pinot Noir 3. Pinot Blanc 4. Pinot Gris 5. Chardonnay 6. Silvaner 7. Other aromatic varieties, eg. Scheurebe
80
Min requirements for German Sekt
1. 10% abv and above 2. 3.5 bars and above 3. Base wine for Sekt must be grown in a EU country 4. If sold vintage, 85% must be of this vintage 5. If sold single varietal, 85% must be of this grape
81
Flaschengarung
"Bottle fermented" in German, but can be disgorged through the transfer method
82
Klassische Flaschengärung
"Classic bottle fermented" in German with the transfer method not allowed
83
Three large Sekt producers
1. Rotkäppchen-Mumm 2. Henkell& Co 3. Schloss Wachenheim Between the above, they make up 80% of all Sekt production in the country
84
Ratio of domestic consumption of Sekt vs export
9:1
85
VDP Sekt
- Unofficial labelling terms that only VDP members can use - Must be estate gorwn for Sekt production by a VDP member - Must be early harvested by hand - Whole bunch pressed only - Traditional method only
86
Categories of VDP Sekts and their lees ageing requirements
1. NV - 15mo 2. Vintage - 24mo 3. Prestige - 36mo
87
Chardonnay, Pinot Noir and Meunier account for ____ % of the UK's total vineyard planting.
70% of UK's total vineyard planting
88
All UK vineyards are located north of the ______th parallel.
50th parallel
89
Climate of England and Wales
Cool maritime climate
90
Describe a typical English sparkling wine.
- Racey high acidity, med alc and a light to medium body - Just ripe apple and lemon along with autolytic notes
91
Why can grapes ripen in the UK
- High latitude giving long daylight time for phenolic ripeness - Gulf stream brings warmth to the isles - Global warming increasing average temperature from 13°C in the last decade to 14°C
92
Hazards in British vineyards
1. Spring frost 2. Prolonged rain and cool temperature affecting flowering and fruit set 3. Maritime climate with high fungal disease pressure 4. Strong winds in some coastal areas
93
Average yield in the UK is low at ____ hL/ha.
24 hL/ha
94
Six varieties allowed in PDO English sparkling wines.
1. Chardonnay 2. Pinot Noir 3. Pinot Noir Precoce 4. Meunier 5. Pinot Blanc 6. Pinot Gris
95
Ratio of domestic consumption to export for English sparkling wines.
92% domestic vs 8% export

WSET D4 (5 decks)

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