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WSET Diploma D4 > Other French Traditional Method > Flashcards

Other French Traditional Method Flashcards

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1
Q

Where does the term Crémant originate?

A
  • Before 1985, used to describe semi-sparkling wine
  • EU banned term méthode champenoise to describe trad method outside of Champagne
  • Crémant became used to describe trad method outside Champagne
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2
Q

How many Crémant appellations exist and which are the largest three?

A

8 - Alsace, Bourgogne, Loire

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3
Q

What are the six common features of Crémant?

A

• whole bunch pressing and therefore hand harvesting
• maximum yield at pressing of 100 litres per 150 kg of grapes
• minimum of nine months’ ageing on lees during second fermentation in the bottle
• minimum 12 months’ maturation between tirage and release, which includes the nine
months’ ageing on lees
• maximum 13% abv in the finished wine
• minimum four atmospheres pressure

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4
Q

How large is the production of Crémant relative to that of Champagne?

A

Alsace, Loire produce about 10% respectively of the output of Champagne

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5
Q

In Alsace, what % of production does Crémant account for?

A

25%

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6
Q

In Alsace, describe the typical Crémant

A

Med intensity
Apple, pear, biscuit
Med(+) - high acid
Light - med body
Mostly Brut

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7
Q

Describe the climate and topography of Alsace

A
  • Continental
  • Vosges mountains - wind and rain shadow –> sunny, dry
  • Vineyards in foothills 200-400m ASL –> large diurnal range
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8
Q

Why is Alsace’s climate ideal for producing sparkling wine?

A

Sunny, hot days favour ripeness while cool nights retain acidity

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9
Q

Describe the climatic hazards in Alsace

A
  • Water stress: low rainfall during growing season, irrigation not permitted
  • Rainfall at harvest
  • Spring frost - esp. with earlier and warmer springs causing budburst earlier
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10
Q

In Alsace, what types of sites are selected to grow grapes for Crémant?

A

Cool sites - e.g. in higher valleys like Munster
Lower sites e.g. fertile sites near river

These sites are not well suited to ripening grapes for still wines

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11
Q

In Alsace, which grapes are permitted to be used in Crémant? (6)

A

Pinot Blanc, Auxerrois, Chardonnay, Riesling, Pinot Gris, Pinot Noir

Pinot Blanc / Auxerrois make up 20% (not distinguished by records, but most will be PB)

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12
Q

Describe the characteristics of Pinot Blanc

A
  • Early budding
  • Prone to fungal disease
  • Early ripening - harvested earlier, helpful given need to pick grapes for still wine as well
  • Gives pear + apple aromas
  • Gives high acidity
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13
Q

In Alsace, which grapes are not permitted to be used in Crémant?

A

Gewürztraminer and Muscat

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14
Q

In Alsace, high-quality Crémant may have more of which grape in the blend?

A

Pinot Gris - more prominent fruit

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15
Q

In Alsace, which is the only appellation that uses Chardonnay?

A

Crémant d’Alsace. Chardonnay is only 1% of total vineyard area

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16
Q

In Alsace, which grape must Crémant d’Alsace Rosé be made from? Describe a typical example.

A

Pinot Noir
Med - med(+) intensity
Red berries
VG quality

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17
Q

In Alsace, describe the vineyard management of Crémant vineyards.

A
  • Pruned to support greater crop as wines don’t need the same concentration of flavour
  • Max yield 80 hL/ha (similar to Champagne)
  • Growers declare in July if they will make Crémant from a particular vineyard
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18
Q

In Alsace, describe the harvesting of grapes to be made into Crémant

A
  • Early harvest in late August - early September –> PB ripens early, fruit needs high acidity

Harvest by hand due to requirement to wholebunch press –> HQ juice with low phenolics

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19
Q

In Alsace, describe the winemaking techniques and approach for Crémant

A
  • Must often chaptalised b/c potential alcohol is low
  • Grapes usually from single vintage
  • Relatively short time on lees ~12 months so mainly primary fruit character
  • Better producers may keep wine on lees for longer
  • Most wines are Brut 8-10g/L dosage
  • Rosé made using maceration on skins of 12-24hrs
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20
Q

Describe the structure of Crémant d’Alsace production

A
  1. Co-ops (43% by vol)
  2. Merchant houses (37% by vol)
  3. Growers (20% by vol)

Co-op Maison Bestheim owns 700ha of vineyard and buys from growers who owned another 700ha

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21
Q

How much Crémant d’Alsace is made and where is it sold?

A

Production >300,000hL, doubled between 2000-14
80% sold in domestically

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22
Q

What is Crémant d’Alsace Emotion?

A
  • Prestige category
  • > 75% PB, Chardonnay, Pinot Noir
  • > 24 months on lees
  • Is not especially popular
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23
Q

Describe a typical Crémant de Bourgogne

A

Med intensity
Apple, leon - apricot, brioche
Med (+) - high acid
Brut

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24
Q

Where are the main sources of grapes for Crémant de Bourgogne?

A

Mâconnais - esp for Chard
Côte Chalonnaise - esp. around Rully
Beaujolais
Chablis and Châtillon-sur-Seine
Hautes Côtes de Beaune and the Hautes Côtes de Nuits
Côte d’Or - flatland vineyards

25
Q

In Burgundy, characterise the vineyards which provide grapes for Crémant

A

Cooler and/or cheaper

26
Q

In Burgundy, describe the range of climates where Crémant grapes are grown. How does the region impact the style of wine produced?

A

North - cool climate with lack of hot, dry summer, south/south-east facing –> high acid, light body

Central - continental climate, dry and sunny summers, cold winters, just-ripe fruit, high acidity –> Cote d’Or grapes are high value so little is used for sparkling

Southern - Med influenced, hot summers and risk of storms, riper fruit and lower acid

27
Q

What climatic and disease hazards do growers in Burgundy face?

A
  • Hail
  • Spring frost
  • Fungal disease
  • Esca
28
Q

What is the max yield in Burgundy for Crémant. When are growers required to declare their intention to make Crémant?

A

75 hL/ha - much higher than for still

By end of March - end of winter when pruning decisions made

29
Q

In Burgundy, which grapes are permitted to make Crémant?

A

Chardonnay and Pinot Noir are most important –> display autolytic notes well

Gamay, Pinot Gris, Pinot Blanc, Aligoté, Melon, Pinot Blanc also used

30
Q

In Burgundy, outline the winemaking of Crémant

A
  • Base wine from early harvested fruit
  • Malo is an option
31
Q

In Burgundy, what are the required blends for the following:
Crémant de Bourgogne Blanc
Crémant de Bourgogne Blanc de Blancs
Crémant de Bourgogne Blanc de Noirs
Crémant de Bourgogne Rosé

A

Crémant de Bourgogne Blanc - >30% Chardonnay, Pinot Noir, Pinot Blanc or Pinot Gris. <20% Gamay.
Crémant de Bourgogne Blanc de Blancs - 100% Chard or other whites
Crémant de Bourgogne Blanc de Noirs - 100% PN
Crémant de Bourgogne Rosé - Mostly PN, small amount of Gamay allowed for colour

32
Q

Describe the structure of Crémant de Bourgogne

A
  1. Merchants - 66%
  2. Co-ops - 30%
  3. Growers 2%

Largest 10 companies - 90% of sales by vol e.g. Jean Charles Boisset and Louis Bouillot

33
Q

Why do so few growers make Crémant de Bourgogne?

A

High cost of specialist sparkling wine equipment although many growers send wine to specialists who send back bottles to be sold

34
Q

How much Crémant de Bourgogne is produced and where is it sold?

A

170,000 hL = 10% of Burgundy production
Production x2 since 2000

60% sold domestically

Largest export markets are US, Sweden, UK, Belgium, Germany

35
Q

Outline the newly introduced top tiers for Crémant de Bourgogne

A

Crémant de Bourgogne Eminent
- min 24 months on lees
Crémant de Bourgogne Grand Eminent
• for whites: Pinot Noir and Chardonnay only
• for rosé wines: 20 per cent of Gamay is allowed
• a vintage optional, but is commonly used
• min 36 months’ lees ageing and 3 months in the bottle before release
• Brut designation only

36
Q

Why have quality tiers been added for Crémant de Bourgogne

A

To improve return on grapes and to develop a quality hierarchy to encourage better quality wines –> improve prestige overall (think ladder branding)

37
Q

Why can sourcing grapes for Crémant de Bourgogne be difficult?

A
  • Small harvests due to hail and frost
  • Rising prices for still wine, growers send their grapes to still wine maker e.g. Rully
38
Q

In Loire, what % of production is of sparkling wine?

A

13%

39
Q

In Loire, what are the three largest production appellation for sparkling wine?

A

Crémant de Loire - 50%
Vouvray - 25%
Saumur - 25%

40
Q

In Loire, what proportion of Crémant de Loire is white?

A

90%

41
Q

Describe a typical Crémant de Loire?

A
  • Med intensity - apple, citrus, lightly toasty autolytic note
  • Wine may develop honey with 2-3 years ageing
  • High acid
  • Most wines Brut, some demi-sec
  • Mostly mid-priced, some premium
42
Q

Where is Crémant de Loire produced and what is the climate?

A
  • Grapes grown in middle Loire
  • 200km stretch around river and tributaries –> these moderate temp
  • Most fruit comes from south and south-west of Saumur
43
Q

Describe in more detail the climate of the middle Loire and any climatic challenges.

A
  • Cool, mild influence extends into Touraine
  • Cool climate produces grapes with low potential ABV and high acid
  • Fungal disease and untimely rain (flowering, fruit set, harvest)
44
Q

Describe the soils in central Loire.

A
  • Range of soils - clay-limestone, flint-clay, sand, gravel, tuff
  • Anjou - more schist and limestone
  • Touraine - more chalk
  • Sites with higher % of clay often used because they are too cool to ripen grapes for still wine
  • However if % clay too high then sites may not be included in Cremant classification
  • Caves from excavated tuff are excellent for maturation caves
45
Q

How do growers deal with sites that have a high lime content?

A

Choose rootstocks with high tolerance to lime e.g. Fercal and Riparia Gloire de Montpellier to prevent chlorosis

46
Q

Which grapes are permitted in Crémant de Loire and in what %?

A

Chenin Blanc (largest component), Grolleau Gris, Chardonnay

Cabernet Franc, Cabernet Sauvignon, Grolleau Noir, Pineau d’Aunis, Pinot Noir

Max of 30% of CS and Pineau d’Aunis (together or separately)

Sauvignon Blanc not allowed - too aromatic

47
Q

In Loire, vines are pruned to allow for higher or lower crop yield? What is the max yield? When do growers need to declare the intention to make Crémant?

A
  • Higher crop load b/c ripeness less important
  • 74 hL/ha
  • July
48
Q

Describe the typical winemaking process for Crémant de Loire?

A
  • Pneumatic press for low levels of phenolics
  • Ferment base in stainless steel - oak flavour generally not wanted (although present in some top cuvées)
  • Malo varies
  • Blending before 2nd ferment to maintain consistency especially for larger brands
  • Min 9 months on lees - 2 years for more autolytic styles
  • Reserve wines not usually used for mid-priced but may be used for premium wines
49
Q

What is Prestige de Loire?

A
  • Aim to establish min price of 10EUR per bottle in France
  • Applies to Crémant de Loire, Anjou, Saumur and
    Vouvray
  • Chenin, Cab Franc, Chard, PN only
  • Min 24 mnths on lees
  • Vintage dated
  • Brut, Extra Brut or Brut Nature
  • Producers must aim for sustainable viticulture in five years
50
Q

Describe the structure of production of Crémant de Loire

A

Merchants - 19
Co-ops - 10
Grower-producers - 400

10 largest houses account for 80% of production

Largest houses buy fruit and grow their own

51
Q

In Loire, describe trends in vineyard area and production.

A

Vineyard area - 1,600ha to 2,100ha

Production - 112,000hL, about 13% of total production

52
Q

Where is Loire valley sparkling sold?

A

50% domestically

Main export markets - Germany, US, UK

53
Q

What is the proportion of sparkling to still wine in Saumur and Vouvray?

A

60:40

54
Q

Describe the rules for producing Saumur Mousseux.

A
  • Grapes: Min 60% Chenin, may contain up to 10% Sauvignon Blanc
  • Harvest: may be mechanical
  • Max yield 67 hL/ha
  • Pressing: more juice can be extracted 100L from 130kg –> more wine but of lower quality
55
Q

Describe the rules for producing Vouvray Mousseux.

A
  • Grapes: great majority must be Chenin, small amount of Orbois permitted
  • Pruning: greater crop load
  • Max yield 65 hL/ha
56
Q

Compare vineyard area and production of Crémant de Loire, Saumur and Vouvray.

A

Crémant de Loire - 2,100ha –> ~15m bttls
Saumur - 1300ha –> 10.6m bttls
Vouvray - 1200ha –> 8.2m bttls

57
Q

In Loire, how do many grower-producers afford the specialist equipment need to make sparkling wine?

A
  • Send base wine to specialist sparkling producer e.g. Berger Elaborateur
  • Bottles are returned for labelling and distribution
  • Especially if producer focuses on still wine generally
58
Q

Why is making sparkling wine a good option for many growers in Loire? (2)

A
  • Grapes picked early - less risk of adverse weather and/or botrytis damaging crop
  • Permitted yields are higher
59
Q

Aside from standard Vouvray Mousseux, what other sparkling wine is produced in Vouvray?

A
  • Vouvray Pétillant
  • Pet Nat

WSET Diploma D4 (18 decks)

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