New Zealand

Question 1

Climate

Answer 1

Cool

Question 2

Grapes

Answer 2

“Pinot Noir

Chardonnay”

Question 3

Primary Method

Answer 3

Traditional {some carbonation, transfer}

Question 4

Flavor Profile

Answer 4

”- M aroma instensity: apple, lemon, toasty autolytic notes

• H acid
• Brut”

Question 5

Regions

Answer 5

”- Both islands but cooler climates of the South Island = better

• Marlborough = highest production of grapes for sparkling
• Central Otago = PN dominant
• Gisborne {North Island} = fuller, lower acid, less finesse”

Question 6

Regions - Marlborough

Answer 6

”- Low risk of late frost, hailstorms, fungal disease {prevalent NW winds remove air moisure quickly after rain}
- Free draining alluvial soil + high transpiration = must irrigate {despite moderate rainfall}”

Question 7

Harvest

Answer 7

Two weeks before still wine {avoids autumn rain and tropical cyclones}

Question 8

Winemaking

Answer 8

”- Many wineries don’t have equiment/expertise so they send their blended still wine to contract winemaking facility for tirage. Bottled wine is returned to producer for 2nd Fermentation and ageing. Sent away again for disgorging and dosage.

• Not a lot of rules
• Common practice: cultured yeast, MLF, 18 mos on lees
• Dosage for Brut wines vary from 6 - 12 g/L; some zero dosage made”

Question 9

Sparkling Sauvignon Blanc

Answer 9

”- Due to record harvest in 2008, companies created sparkling SB using carbonation

• Breif flury of success, less than 60k Litres exported
• Green capsicum and passion fruit notes, no autolytic, H acid, M- length
• Pinot Gris also carbonated”