Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

diploma rough > Other France sparkling > Flashcards

Other France sparkling Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET® Level 4 Wine flashcards
1
Q

Lees ageing for all Cremant

A

9 months

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Harvest/pressing for all Cremant?

A

Hand harvest, whole bunch pressing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Max abv for all Cremant

A

13%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Minimum pressure for all Cremant

A

four atmospheres

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Min ageing for all Cremant? (between tirage and release)

A

12 mths

including 9 mths lees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Largest Cremant producer

A

Alsace

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Largest traditional method France producer (region as a whole)

A

Loire

Cremant + Saumur + Vouvray

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Cremant d’Alsace what % of overall Alsace production?

A

25%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Area under vine for Cremant d’Alsace getting bigger or smaller?

A

Bigger. Grown by 15% in last 10 years, to 3,600 ha.

Increased demand for sparkling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Most important variety for Crem d’Alsace?

A

Pinot Blanc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Typical Crem d’Alsace (Pinot Blanc) style?

A

Medium apple pear biscuit
Medium (+) to high acid
Light to medium body
Brut

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Climate for Crem d’Alsace

A 
Sunny and continental
Dry and hot during growing season
Rain at harvest
Hot days and cool nights
Flavour ripeness while retain aicd
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Altitutde Cremant d’Alsace

A

200-400m

Vosges foothills

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Crem d’Alsace spring frost: why more of a problem recently?

A

Warmer and earlier springs = early bud break

Vines more vulnerable to spring frost and reduced yields

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Best sites in Alsace used for…

A

Riesling and other noble varieties (still wine)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Pinot Blanc for Crem d’Alsace grown where?

A

Range of sites
Lower level elevation (high fertility = not suited to premium still wines)
Cooler sites in higher valleys (grapes for still wine would struggle to ripen)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Pinot Blanc planted in Munster Valley (Crem d’Alsace)

A

Cool airflows of valley retain acidity in the grapes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Grapes for Crem d’Alsace (6)

A 
Pinot Blanc
Auxerrois
Chardonnay
Riesling
Pinot Gris
Pinot Noir
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Pinot Blanc what % of Crem d’Alsace vineyard?

A

20%

PB and Auxerrois are combined in data; mostly PB

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Pinot Blanc

A 
Early bud (spring frost)
Fungal disease
Early ripen (+ early picking for sparkling = v. early harvest)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Why is it a + to pick Pinot Blanc early in Crem d’Alsace?

A

Helps wineries that handle full range of Alsace varieties

Spread out harvest and grape reception

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Pinot Blanc contributes what to Crem d’Alsace?

A

High acidity

Pear and apple aromas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Gewurtztraminer and Muscat allowed in Crem d’Alsace?

A

No

Riesling allowed but not used much

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Chardonnay allowed in Crem d’Alsace?

A

Yes. 1% of planting

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Crem d’Alsace rosé from what grape?

A

Pinot Noir only

Very good, medium to medium (+) red berry fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Max yield in Crem d’Alsace?

A

80hl/ha

higher than for still wine = dont need concentration of flavours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

When do growers declare intent to make Cremant d’Alsace?

A

Must declare in July that they are going to make Crem from particular vineyards

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Harvest dates Crem d’Alsace?

A

Early
Last days of August, first part of September
Just-ripe fruit, high acidity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Hand or marchine harvest in Crem d’Alace?

A

Hand only

Whole-bunch pressing is mandatory (high quality juice with low phenolic content)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Chaptalisation in Crem d’Alsace?

A

Common. potential alcohol is low

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Are reserve wines common in Crem d’Alsace?

A

No

Usually grapes from single vintage only

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Length of time on lees for Crem d’Alsace?

A

Relatively short
12 months or so
(mostly primary fruit in wine)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Cave de Turckheim (Alsace) lees ageing?

A

Long
Two years for most inexpensive sparkling wine
Biscuit autolytic notes, complex

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Sweetness level for Crem d’Alsace

A

Brut mosly
8-10gl
Sugar balance high acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

How is rosé Crem d’Alsace made?

A

Macerate on skins 12-24 hrs (Pinot Noir only)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Braekdown of Crem d’Alsace market by produce rtype

A

Co-ops eg Cave de Turckheim (43%)
Merchant houses eg Maison Bestheim (37%)
Growers eg Famille Kreydenweiss (20%)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Largest single company making Crem d’Alsace?

A

Maison Bestheim

other significant producers: Valentin Zusslin, Muré

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Crem d’Alsace mostly domestic or export?

A

80% domestic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Crem d’Alsace production going up or down?

A

Up. More than doubled betwen 2000 and 2014

40
Q

Crem d’Alsace luxury category

A 
Cremant d'Alsace Emotion
(EmotionALSACE)
75% Pinot Blanc, Chardonnay, Pinot Noir (separately or together)
24 mths lees min
Not proved popular category
Domaine Jean-Claude Buecher
41
Q

Most used grape variety for Crem de Bourgogne?

A

Chardonnay

42
Q

Crem de Bourgogne what % of Burgundy production?

A

10%

43
Q

Crem de Bourgogne production going up or down?

A

Up. more tahn doubled since 2000

44
Q

Most common Crem Bourgogne style

A 
White, Brut
Medium (+) to high acid
Medium intensity apple, lemon (cool) to apricot (warm)
Brioche autolytic
Also BdB, BdN
45
Q

Which of Burgudny’s departements can Crem de Bourgogne be sourced from?

A 
All of them, i.e.
Yonne (Chablis)
Cote d'Or (Cote d'Or)
Saone-et-Loire (Chalonnais, Maconanis)
Rhone (Beaujolais)
46
Q

Main sources for Crem de Bourgogne grapes

A

Maconnais (Cave ed Lugny) especially for Chardonnay
Cote Chalonnaise (Rully)
Bojo
Chablis and Chatillon-sur-Seine (south of southernmost part of Champagne)

47
Q

In general Crem de Bourgogne comes from what type of vineyards?

A 
Cooler sites (better suited to sparkling)
Cheaper vineyard areas
48
Q

North to south distance of Crem de Bourgogne (and Bourgogne)

A

250km

Different climates etc

49
Q

Crem de Bourgogne grapes from northern part of Burgundy

A

Yonne department (Chablis and Chatillon-sur-Seine)
near Champagne
Cool climate
No distinct hot, dry summer
Vines must face south or southeast to gain max warmth and light
High acid, light body

50
Q

Crem de Bourgogne from central part of Burgundy

A

eg Cote d’Or
Most contintental climate. Low, freezing winter temperatures
Drier, sunny summers
Just-ripe fruit, high acid
Because of high value of grapes here, very little goes to Cremant

51
Q

Crem de Bourgogne from southern part of Burgundy

A

eg Maconnais, Beaujolais
Mediterranean influence, high summer temperatures
Riper fruit character, lower acidity
Summer storms

52
Q

Crem de Bourgogne hazards

A

hail
spring frost
fungal disease
esca (Chablis!)

53
Q

Max yield Crem de Bourgogne

A

75hl/ha

Significantly higher than still wine in Burg

54
Q

Grapes for Crem de Bourgogne

A 
Gamay
Pinot Gris
Pinot Blanc
Pinot Noir
Aligoté
Chardonnay
Melon

(but dominated by Chard and PInot)

55
Q

Crem de Bourgogne Blanc: minimum grape blend

A

min 30% Chard, Pinot Noir, Pinot B or Pinot G (alone or in a blend)
In practice: majority Chard and Pinot Noir
Max 20% Gamay

56
Q

Crem de Bourgogne Blanc de Blancs: what grape(s)

A

Chardonnay and other white grapes allowed

57
Q

Crem de Bourgogne Blanc de Noirs: what grape(s)?

A

Pinot Noir only

58
Q

Crem de Bourgogne rose: what grapes?

A

Pinot Noir

a small bit of Gamay (help w/ colour)

59
Q

What fraction of Crem de Bourgogne made by negociants?

A

2/3s

30% by co-ops, 2% by growers

60
Q

Significant producers of Crem de Bourgogne

A

Veuve Ambal (biggest)
Jean Charles Boisset
Louis Bouillot

61
Q

What % of Crem de Bourgogne are exports?

A

40%

and growing

62
Q

Principal markets for Crem de Bourgogne

A

USA
Sweden
UK, Belgium and Germany growing rapidly

63
Q

Top tiers (2) for Crem de Bourgogne

A

Cremant de Bourgogne Eminent

Cremant de Bourgogne Grand Eminent

64
Q

Cremant de Bourgogne Eminent

A

24 months lees ageing

65
Q

Cremant de Bourgogne Grand Eminent

A 
Whites: Pinot Noir and Chard only
Rose: 20% Gamay allowed
Vintage optional but common
36 months lees
Brut only
66
Q

Why is sourcing grapes for Crem de Bourgogne an issue?

A

Small harvest (hail and frost) for Burg generally
Rising prices for still wine reduces availability
eg grower in Rully gets more for still grapes

67
Q

Three Loire AOCs for sparkling on DipWSET

A

Cremant de Loire
Vouvray
Saumur

(there are seven altogether)

68
Q

Sparkling accounts for what % of Loire production?

A

13%

69
Q

Who owns Langlois-Chateau?

A

Champagne Bollinger

70
Q

White Crem de Loire style

A 
Chenin Blanc dominant
Medium apple, citrus
Light toastty autolytic
Honeyed aromas after 2-3 yrs
High acid
Brut (also demi sec)
71
Q

How many producers of Crem de Loire?

A

About 500

72
Q

Where is Crem de Loire fruit grown?

A

Middle Loire: Anjou-Saumur and Touraine only

200km stretch along river (moderates temperature)

73
Q

Climate for Crem de Loire

A

Cool climate
Atlantic influence: cool, mild
Low potential alcohol, high acid
Fungal disease and rain an issue

74
Q

Soils for Crem de Loire

A

Varied (clay-limestone, flint-clay, sand, etc)

Key: good drainage and water retention of limestone

75
Q

Rootstocks for Crem de Loire

A

High tolerance of lime

Fercal and Riparia Gloire de Montpellier (protect from chlorosis)

76
Q

Crem de Loire grapes

A 
Chenin Blanc mostly
Cab Franc
Cab Sauv
Grolleau Noir, Gris
Pineau d'Aunis
Pinot Noir
Chard
77
Q

Sauvignon Blanc in Crem de Loire?

A

No. Aromatic profile not suited to trad method

78
Q

Max yield for Crem de Loire

A

74hl/ha

79
Q

When do producers declare to make Cremant?

A

July

80
Q

MLF in Crem de Loire?

A

It varies. Some full, some partial, some avoid

81
Q

Lees ageing for Crem de Loire

A

9 mths min

Up to two years

82
Q

Prestige de Loire

A

Top tier category that covers Crem Loire, Anjou, Saumur and Vouvray AOCs
White only
Chenin Blanc, Cab Franc, Chard or Pinot Noir (single or blended)
24 mths lees

83
Q

Structure of Crem de Loire industry

A

19 merchant houses
10 co-ops
400 producers

84
Q

Large Crem de Loire producers

A 
Ackerman
Bouvet-Ladubay
Gratien & Meyer
Veuve-Amiot
Langlois-Chateau
85
Q

Langlois-Chateau uses own vineyard or bought grapes?

A

Both. 73ha of own vyd in Anjou Saumur
Buy from growers too
25-30% of grapes for their Cremant is from own vyd

86
Q

Advantage of buying grapes rather than must for Cremant de Loire?

A

The health of the grapes can be checked

Pressing according to requirements

87
Q

Breakdown of domestic/export for Crem Loire?

A

50-50

88
Q

Land under vine for Saumur Mousseux

A

1300ha

89
Q

Saumur Mousseux blend

A

Min 60% Chenin

max 10% Sauvignon

90
Q

Saumur Mousseux rose blend

A

Min 60% Cab Franc

MAx 10% Sauvignon Blanc

91
Q

Saumur Mousseux harvest by hand or machine

A

Machine allowed

92
Q

Vouvray Mousseux grape(s)

A

Chenin Blanc

Orbois (must be a minority)

93
Q

Max yields for Vouvray mousseux

A

65hl/ha

94
Q

Max yield for Saumur mousseux

A

67 hl/ha

95
Q

Example of specialist sparklign producer 3rd party for Vouvray and Saumur

A

Berger Elaborateaur in Saint-Martin-le-Beau

96
Q

Berger Elaborateur

A

specialist 3rd party sparkling producer in Loire

97
Q

Why is making sparkling wine attractive to growers in Vouvray and Saumur?

A

Less risk: grapes can be picked early at lower min ripeness (avoid late season rain or bortryis)
Permitted yields higher than for still AOC wine

diploma rough (18 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions