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WSET 3 Wine Specification and SAT > Learning Outcome 3 - Range 2 > Flashcards

Learning Outcome 3 - Range 2 Flashcards

1
Q

What are the varieties used for Champagne?

A
  • Chardonnay
  • Pinot Noir
  • Meunier
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2
Q

What is the variety used for Asti?

A

Muscat Blanc à Petits Grains

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3
Q

What is the variety used for Prosecco?

A

Glera

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4
Q

What are the varieties used for Cava?

A
  • Macabeo
  • Xarel*lo
  • Parellada
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5
Q

What are the varieties used for premium sparkling wines from Australia, New Zealand, South Africa, USA?

A
  • Chardonnay
  • Pinot Noir
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6
Q

What are the six methods of making sparkling wine?

A
  • Traditional Method
  • Transfer Method
  • Ancestral Method
  • Tank Method
  • Asti Method
  • Carbonation
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7
Q

What are the steps in the Traditional Method?

A
  • Pressing
  • clarification
  • first alcoholic fermentation
  • blending
  • liqueur de tirage
  • second alcoholic fermentation in bottle
  • time on lees
  • riddling
  • disgorging
  • liqueur d’expédition (dosage)
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8
Q

What are the steps in the Transfer Method?

A
  • Pressing
  • clarification
  • first alcoholic fermentation
  • blending
  • liqueur de tirage
  • second alcoholic fermentation in bottle
  • time on lees
  • disgorging into tank
  • filtration
  • liqueur d’expédition (dosage)
  • rebottling under pressure
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9
Q

What are the steps in the Ancestral Method?

A
  • Alcoholic fermentation (part in bottle)
  • choice over disgorgement
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10
Q

What are the steps in the Tank Method?

A
  • Pressing
  • clarification
  • first alcoholic fermentation
  • blending
  • liqueur de tirage
  • second alcoholic fermentation in tank
  • time on lees
  • filtration
  • liqueur d’expédition (dosage)
  • bottling under pressure
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11
Q

What are the steps in the Asti Method?

A
  • Pressing
  • clarification
  • store chilled juice
  • fermentation (part under pressure)
  • stop fermentation by chilling and filtration
  • bottling under pressure
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12
Q

What are the steps in Carbonation?

A
  • Pressing
  • clarification
  • fermentation
  • inject CO 2
  • bottling under pressure
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13
Q

What is the permissible level of residual sugar for Brut nature in the EU?

A

0 - 3 g/L

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14
Q

What is the permissible level of residual sugar for Brut in the EU?

A

0 - 12 g/L

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15
Q

What is the permissible level of residual sugar for Demi-sec in the EU?

A

32 - 50 g/L

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16
Q

What is the name of the Traditional Method in South Africa, and what is the minimum time spent aging on lees?

A

Cap Classique and 12 months.

17
Q

What is the minimum time that must be spent aging (total and on lees) for Champagne that is non-vintage and vintage?

A
  • Non-vintage: 15 months (of which 12 months on lees)
  • Vintage: 36 months (of which at least 12 months on lees)

WSET 3 Wine Specification and SAT (11 decks)

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