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WSET Dip Mod 4 > Non Champagne sparkling wines of France > Flashcards

Non Champagne sparkling wines of France Flashcards

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1
Q

What is cremant

A

Any meth. trad. sparkling wine produced outside champagne in france

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2
Q

What are the three major regions (there are 8 in total in France)

A

Alsace, Loire and Bourgogne

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3
Q

What are the grapes used for Cremant >

A

Whatever is typical and local - it’s dictated by the region

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4
Q

What are the common features for all cremants

A
  • whole bunch pressing
  • max yield of 100L / 150kg of grapes
  • Min of 4 atmospheres
  • Max of 13% abv
  • min 9 months lees ageing
  • min 12 months total ageing including the lees time between triage and sorti
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5
Q

Which of the three major regions produces the most cremant

A

Alsace (then Bourgogne then Loire - although Loire total sparkling production is the highest, including Saumur and Vouvray

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6
Q

Cremant d’Alsace accounts for what % of wines prodcued in the region

A

25%

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7
Q

What is the primary grape used in Cremant d’‘Alsace, and what is the full list?

A 
Pinot Blanc (20% of total Alsace plantings) 
Auxerrois
Chardonnay
Riesling
Pinot Noir
Pinot Gris
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8
Q

What is happening to demand for Cremant d’alsace?

A

it is increasing; vineyard declared for cremant increased 15% in the last 10 years.

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9
Q

Where are the majority of the vineyards in Alsace

A

eastern flanks fo the Vosges , 200-400m elevation

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10
Q

What is the climate like

A

Because of the protection from the Vosges from westerly winds, the climate is continental. Risks include scarcity of rain around harvest.
increasing temperatures means bud burst is getting earlier and spring frosts are becoming more of a problem

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11
Q

Is irrigation permitted

A

no

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12
Q

Are the best sites used for Cremant?

A

no - these are reserved for riesling still wines (less intense flavours are not a problem for sparkling wines)

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13
Q

Where is the Pinot Blanc grown

A

often at lower altitudes so fertility is higher, which means greater yields which isn’t a problem for sparkling

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14
Q

Are the grapes selected for sparkling wine aromatic or not

A

not

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15
Q

What are the growing characteristics of Pinot Blanc including risks

A
  • early budding (spring frosts)
  • early ripening
  • prone to mould and fungal diseases
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16
Q

What are the flavour characteristics of PB?

A
  • apple and pear, high acidity.
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17
Q

Is Chardonnay allowed for still wines?

A

not in the region - only allowed for Cremant. it makes up 1% only - very small proportion.

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18
Q

Would you find gewurz or muscat in cremant d’a?

A

no - they’re not allowed. Only for still wines.

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19
Q

What grape variety is used for Cremant d’a rose?

A

Pinot noir. Exclusively. Usually decent quality produce.

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20
Q

What is the limit of hL / ha?

A

80

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21
Q

Is reserve wine used in Cremant d’a?

A

Not usually. If ever, very rarely.

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22
Q

Why is the must frequently chaptalised?

A

Because the potential alcohol is low

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23
Q

How long are the rose wines macerated for

A

12-24 hours

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24
Q

What group represents the largest production group

A

Coops (43%),
Merchant houses (37%)
Growers (20%)

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25
Q

Name one of the largest and one of the best producers

A

largest : Bestheim (Zusslin & Muré)

best: turckheim

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26
Q

What % of sales are domestic

A

80%, but export demand is growing

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27
Q

Is there a premium category of Cremant d’a?

A

Yes - the Cremant d’A Emotion. A blend of Pinot Blanc, Chardonnay and Pinot Noir, 24 months lees ageing. Not a popular addition to the region, though. created in 2012.

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28
Q

What is the most common grape for Cremant de Bourgogne?

A

Chardonnay (followed by PN)

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29
Q

What styles might you find?

A

Brut, Blanc de Blancs, Blanc de Noirs, Rose

30
Q

What is the typical flavour profile of the Cremant de B

A

medium - med + intensity
medim - high acidity
Apple, citrus and apricot in warmer regions
Brioche autolytic notes.

31
Q

Are there any departments in burgundy where you can’t make cremant?

A

No. It’s possible in all departments.

North to south distance is about 250km

32
Q

Which would have the warmer climate?

A

Maconnais in the south

33
Q

Which grape varieties are peeled in cremant de b?

A 
Pinot blanc
Gammay
Chardonnay
Pinot noir 
Pinot gris 
Aligote
Melon
34
Q

Is the yield for c de b higher or lower than for burgundy still wines? What is it?

A

Higher.

It’s 75hL/ha

35
Q

When do wine makers have to confirm what their vineyards will be used for? Ie still out cremant

A

End of winter (March)

36
Q

Why are Pinot noir and Chardonnay more commonly used for c d b?

A

Because they take on autolytic characters well

37
Q

What are the rules around the make up in terms of grape variety of c d b Blanc?

A

It has to be a min of 30% Chardonnay, Pinot blanc, Pinot gris or Pinot noir. Either alone or in a blend. Only 20% gamay.
Usually chard or on because Very small amounts of pg and pb grown.

38
Q

Which grape variety is used for a cremant blanc de noirs

A

Only pn. Gamay is used for colour in rose.

39
Q

Who makes more, the co-ops or the independent wineries?

A

Co-ops by far. They make around 30% while independent growers represent 2%!

40
Q

Which group makes the most?

A

The merchant houses 2/3.

41
Q

Why do so few growers make c d b?

A

Because of the costs required to make sparkling wine; lots of equipment and time. They have stuff set up for still wine so it’s a big up front cost.

42
Q

What percentage of the market for export represent for c d b?

A

40% and growing.

43
Q

Name two big producers

A

Boisset

Bouillot

44
Q

What are the main export markets and which are growth markets

A

USA & Sweden

Growth markets are Uk Germany and Belgium

45
Q

There are two tiers of prestige category. What are they and and how do they differ?

A

C d b Eminent
24 months lees ageing

C d b grand eminent 
Brut only
36 months lees ageing
Commonly vintage 
Chard and pn only
20% gamay max in rose
46
Q

What obstacles does the category face

A

Rising costs of grapes as still wines continue to gain in value

47
Q

How many appellations are there in the Loire

A

7 (don’t need to know them)

48
Q

What percentage of total twine production does sparkling account for in Loire

A

13%

49
Q

Which region has close ties with the cremant de Loire industry

A

Champagne
Bouvet-Ladubay was owned by Taittinger for decades
Gratien & Meyer owned by Alfred Gratien
Langlois Chateau owned by Bollinger

50
Q

What percentage of cremant de l is white

A

Approx 90%

51
Q

Over the past five years what is the average production of c d l

A

112,000hL

52
Q

Where are the majority of grapes sourced from the Loire and why

A

South and south west of Saumur in the middle of the region. This is because the Loire tributaries help moderate the temperate

53
Q

What is the Loire climate

A

Cool Continental influenced y the Atlantic

54
Q

What kind of soils can be found in the Loire , and which ones for cremant?

A

Clay- limestone, flint clay, sand, gravel and tuff
Sparkling vines tend to grow on clay because it keeps them cool keeping potential alc down. Also better exposed areas are kept fit still wines

55
Q

What are the sparkling vibes at risk from in the lime rich soils, and what rootstock might they use to avoid this risk?

A

Chlorosis

Fercal or Riparia Gloire de Montpellier

56
Q

What grape varieties are used, and which one is notably not used, and why

A

Local grapes- Chenin blanc, cab Sauvignon, Cabernetfranc, grolleau noir & gris, Chardonnay, pineau d’aunis, Pinot noir
Sauvignon blanc is not allowed because it’s aromatic profile is unsuited to trad method

57
Q

What are the limits for use of cab Sauvignon and cab franc?

A

Max 30% either together or separately

58
Q

While c d b producers have to declare in March whether they are making cremant or not, when do c d l producers have to declare?

A

July

59
Q

What’s the Max yield?

A

74hL/ha

60
Q

What kind of press is common? And why?

A

Pneumatic to keep levels of phenolics down

61
Q

What is the standard option for fermentation vessel? And why?

A

Stainless steel. Oak flavours are generally not desired apart from some top prestige cuvée

62
Q

What is the minimum lees ageing for c d l?

A

9 months

63
Q

What is the prestige category for c d l called and when was it introduced

A

Prestige de Loire

2018 with wives going back to 2010

64
Q

What are the restrictions surrounding prestige de Loire?

A

White only
Chenin blanc, cab franc, Chardonnay or Pinot not only
24 months lees ageing
Vintage dated
Brut style (Inc brut nature)
Producers need to adhere to sustainable farming or show plans to move to it with five years

65
Q

Who dominates the market?

A

Merchant houses. Of the 19, 9 represent 80% of total production

10 coops
400 producers

66
Q

What% is exported roughly? And to where

A

50%

UK Germany USA

67
Q

What is the average annual prod in bottles for saumur (five year average)

A

10.6m bottles from 1300ha

68
Q

What are the production requirements for saumur sparkling

A

White: min 60% Chenin blanc and up to 10% Sauvignon blanc
Rose: min 60% cab franc and Mac 10% Sauvignon blanc

69
Q

It’s mechanical harvest allowed in saumur

A

Yes. And higher yields (100L from 130kg)

70
Q

What are the grape varieties in vouvray mousseux

A

Chenin blanc majority

Orbois minority

71
Q

What is the average total prodof vouvray mousseux (5 year average) in bottles

A

8.2m

WSET Dip Mod 4 (9 decks)

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