Other Regions Flashcards
1
Q
What is the climate in Crémant d’Alsace?
A
- Sunny, continental with hot, dry growing season and diurnals. - Rain shielded by Vosges mountains. Irrigation is not permitted so shortages can occur. - Spring frost and rain at harvest largest risks
2
Q
What is the topography in Crémant d’Alsace?
A
- East flank of Vosges mountains. Most vineyards at 200-400m, either on lower fertile sites or higher cool sites unsuitable for still wines. ex. Munster Valley
3
Q
What is the soil like in Crémant d’Alsace?
A
No mention
4
Q
What are the grapes & characteristics in Crémant d’Alsace?
A
- Pinot Blanc (20% w/Aux): early budding, ripening, high acid, pear, apple. Frost, fungal disease
- Pinot Gris (added for quality), Auxerrois, Chardonnay (1% - only in Cremant), Pinot Noir (only grape for rosé), Pinot Gris, Riesling permitted.
- Gewurz & Muscat not
5
Q
Describe the viticulture in Crémant d’Alsace?
A
- 80hl/ha - Declaration in July - Harvest late Aug to early Sept, by-hand req
6
Q
Describe the winemaking in Crémant d’Alsace?
A
- 9 mo. min; 12 mo. typ for primary character, longer for quality
- Chaptalization common
- Brut Typ 8-10g/L
- Rose 100% PN, 12-24 hr maceration
7
Q
Describe the style options and typical style in Crémant d’Alsace?
A
- Med+ to High Acid, Med Pear/Apple, Light Biscuit, Light-Med Body, Brut
- Cremant d’Alsace Emotion: 24hrs lees, min 75% PB, PN and/or Chard
8
Q
The 6 production laws for Crémant?
A
- Hand-picked (whole-bunch) 2. max. 100L/150kg 3. 9 mo. lees 4. 12 mo. to release 5. max. 13% 6. min 4 bar
9
Q
Describe the market for Crémant d’Alsace?
A
- ~40 million bottles - Production has doubled from 2000-2014; 80% domestic, 20% export
10
Q
Describe the business types in Crémant d’Alsace?
A
Majority Co-ops (43%), followed by Merchant Houses (37%), then Growers (20%)
11
Q
Name 3 significant producers in Crémant d’Alsace?
A
- Maison Bestheim (largest co; co-op), Valentin Zusslin, Muré
12
Q
What is the climate in Crémant de Bourgogne?
A
- North: Cool. No distinct sunny, warm growing season - Mid: Continental, sunny, drier summers and cold winters - South: Mediterannean influence, high summer temperatures. - Risks: summer storms (south), spring frost, hail
13
Q
What is the topography/regions in Crémant de Bourgogne?
A
- Fruit comes mostly from cooler or cheaper regions: 1) Chablis (Yonne) 2) Chatillon-su-Seine (Yonne) 3) Hautes Cote de Nuits (Cote d’Or) 4) Hautes Cote de Beaune (Cote d’Or) 5) Cote d’Or flatlands 6) Maconnais (Saône-et-Loire) 7) Cote Chalonnais (Saône-et-Loire) 8) Beaujolais (Rhône)
14
Q
What is the soil like in Crémant de Bourgogne?
A
No mention
15
Q
What are the grapes (7) & characteristics in Crémant de Bourgogne?
A
- Mostly Chardonnay, then PN; Permitted: Gamay, Pinot Gris (little used), Pinot Blanc (little used), Aligoté, Melon.
- Min 30% Chard, PN, PG, and/or PB. Max. 20% Gamay.
16
Q
Describe the viticulture in Crémant de Bourgogne?
A
- 75hl/ha - Fungal Disease, ESCA - Declaration in March
17
Q
Describe the winemaking in Crémant de Bourgogne?
A
- Min 30% Chard, PN, PG and/or PB
- Max 20% Gamay
- Rosé made mostly from PN
CREMANT LAWS, ie - 9 mo. min on lees, 12 mo. to release, whole bunch pressing
18
Q
Describe the style options and typical style in Crémant de Bourgogne?
A
-Typ. Med+ to High Acid, Med Apple/Lemon to Apricot, Brioche/Biscuit, Brut, Blanc
- Cremant de Bourgogne Eminent: 24 mo. lees
- Cremant de Bourgone Grand Eminent: 36 mo. on lees, 3 more mo. to release; Chard & PN only for whites; max. 30% Gamay for Rosé, Brut req
19
Q
What are the production laws for Crémant de Bourgogne?
A
- 6 Cremant Laws: 1. Hand-picked (whole-bunch) 2. max. 100L/150kg 3. 9 mo. lees 4. 12 mo. to release 5. max. 13% 6. min 4 bar
- Varietal law: min 30% chard, PN, PG, PB; max 20% Gamay. Rosé min 35% PN by maceration or blending
20
Q
Describe the market for Crémant de Bourgogne?
A
- ~18 million bottles - Increased by 33% from 2007-2017. - Top 10 companies produce 90% of volume. - USA, Sweden (principal), UK, Germany, Belgium - Cost of fruit is a challenge
21
Q
Describe the business types in Crémant de Bourgogne?
A
Majority Merchant houses (68%), followed by Co-ops (30%), and Independent winemakers (2%)
22
Q
Name 3 significant producers in Crémant de Bourgogne?
A
Cave Lugny (co-op), Charles Boisset, Louis Bouillot
23
Q
What is the climate in Crémant de Loire?
A
- Cooling influence from Atlantic (to Touraine) and Loire River and its tributaries. Risk of Rain at Flowering & Harvest, Spring Frost
24
Q
What is the topography/regions in Crémant de Loire?
A
- Flater 200km stretching from the district of Anjou-Saumur to Touraine
- S & SW of Saumur main source.
- Best sites reserved for still wines. On sites with some clay and LESS exposed
- Tuff Caves
25
What is the soil like in Crémant de Loire?
- Large range including clay-limestone, flint-clay, sand, gravel, tuff
- Often with some Clay
- Anjou: more schist/limestone, Touraine: more chalk.
- Limestone desirable for retention/drainage
26
What are the 8 grapes & characteristics in Crémant de Loire?
- Chenin mostly; Cab Franc, Cab Sauv, Grolleau Gris, Grolleau Noir, Pineau d'Aunis, PN, Chardonnay. No SB - Max. 30% Cab Sauv or Pineau d'Aunis
27
Describe the viticulture in Crémant de Loire?
- 74hl/ha - Fungal Disease - Declaration in July - Lime tolerant Rootstocks
28
Describe the winemaking in Crémant de Loire?
- Min 9 mo. on lees, but up to 24 mo. typ - Pneumatic press - Stainless, some oak - Malo varies - Large brands may blend dif sites for consistency - Premium wines may use reserves - Brut typ, some demi-sec made
29
Describe the style options and typical style, price and quality in Crémant de Loire?
- High Acid, Med Apple, Lemon, (Honey), Toasty, Brut (some Demi-Sec). Mid-priced, few premium.
- Prestige de Loire: 24 months on lees, brut only (see other regulations)
30
What are the production laws for Crémant de Loire?
- 6 Cremant Laws: 1. Hand-picked (whole-bunch) 2. max. 100L/150kg 3. 9 mo. lees 4. 12 mo. to release 5. max. 13% 6. min 4 bar
- Max 30% Cabernet Sauvignon or Pineau d’Aunis
31
Describe the market for Crémant de Loire?
- ~22 of 38 million bottles in Loire, 600 producers
- Vineyard area increased from 1,600 to 2,600ha 2012-2016
- 50% domestic, 50% exported.
- Germany, USA, UK
32
Describe the business types in Crémant de Loire?
- Houses, co-ops, and producers.
- 9 largest houses acct for majority (80%) of production
- Champagne connection (ie Bouvet Ladubay)
33
Name 3 significant producers in Crémant de Loire?
Ackerman, Bouvet Ladubay, Gratien & Meyer, Veuve-Amiot, Langlois-Chateau
34
How did the term Cremant come to be?
It was formerly the name for a semi-sparkling from Champagne and became a term for traditional method outside of Champagne when the EU banned "Methode Champenoise." There are now 8 appellations.
35
What size are Vouvray & Saumur Mousseux?
1,200 & 1,300 hecatres; Combined equal production of CDL
36
What are the permitted grapes in Saumur & Vouvray Mousseux?
Saumur: min 60% Chenin, max. 10% SB; Rose min 60% Cab Franc - Vouvray: min 51% Chenin, Orbois only other variety
37
Describe the viticulture in Saumur & Vouvray Mousseux?
- Both: Vines pruned for 20% greater crop load than still - Saumur: Max. yield 67hl/ha, Mechanical harvesting permitted - Vouvray: 65hl/ha
38
Describe the winemaking in Saumur & Vouvray Mousseux?
- Must be traditional method
- Min 12 mo. tirage to release
- Production is broadly similar in both appellations
- Specialists often handle various trad method processes
- Tuff cellars
39
What are the production laws for Saumur & Vouvray Mousseux?
- Vouvray: min 51% Chenin, Orbois only other variety
- - Saumur: min 60% Chenin, max. 10% SB; Rose min 60% Cab Franc
- Vouvray 67hl/ha ; Saumur 65hl/ha
- 12 mo tirage to release
- Saumur: mechanical harvesting permitted
40
Name a significant producer in Saumur/Vouvray Mousseux?
Cave de Vouvray
41
What is the climate in Asti DOCG?
- Moderate continental, hot dry summers, cold winters
- Rainfall in Spring and Autumn
- Risk of rain at flowering or harvest
42
What is the topography/regions in Asti DOCG?
- Delimited area in 3 Piemonte provinces: 1) Asti 2) Alessandria 3) Cuneo
- Vineyards on hillsides for light interception and drainage
43
What is the soil like in Asti DOCG
- Preference of Limestone or Clay; Limestone is more aromatic
44
What are the grapes & characteristics in Asti DOCG
Moscato Bianco: Early ripening, mid budding, Aromatic, Small berries, Thin skin - Prone to powdery & downy, botrytis, ants/wasps, mites - Clonal selection for limiting disease, perfume, increasing yields
45
Describe the viticulture in Asti DOCG
- 75hl/ha
- Moderate Density
- Guyot w/VSP for airflow/light, some shade for sunburn
- Picking on Acid, early to mid-Sept (Asti earlier than Moscato d'Asti for higher acid)
46
Describe the winemaking in Asti DOCG
- Whole-bunch if quality desired
- Clarified, filtered, chilled & stored at 2-3 degrees up to 2 years
- Must warmed & single ferment in pressurized tank, CO2 released via valve until desired sugar reached, then closed for rest
- Ferment stopped by chilling and sterile filtering
- RS from must, not from tirage or dosage - Large investment for equip/storage - Production specialists used by high quality producers
47
Describe the style options and typical style, price and quality in Asti DOCG
- Med Acid, Orange blossom/grapes/peach
- Asti DOCG: Spumante, min 6% Alc, Brut Nature to Dolce (~100g/L prev.)
- Moscato d'Asti DOCG: Frizzante (max. 2.5 bar), 4.5-6.5% Alc., ~130g/L
- Asti Secco (off-dry)
- Asti Methodo Classico (9 mo. lees ageing in bottle)
48
What are the production laws for Asti DOCG
- Asti DOCG: min 6% Alc
- Moscato d'Asti DOCG: Max. 2.5 bar, 4.5-6.5% Alc.
- "Asti Metodo Classico" min. 9 mo on lees in bottle, Brut Nature to Dolce
- 75hl/ha
49
Describe the market for Asti DOCG
- More Asti (59%) than Moscato d'Asti (41%) made.
- Russia, USA, UK
- Moscato d'Asti tripled from recently (2009-2020) due to USA mainly
50
Describe the business types in Asti DOCG
- Large companies due to equip/storage cost - 4 companies produce 60%+ - Co-ops supply base wine to large companies
51
Name a significant producer in Asti DOCG
Martini & Rossi
52
Who is the governing body for Moscato d'Asti?
the Asti DOCG Consorzio; "Piemonte Land of Perfection" overraching body to Consorzio
53
What is the climate in Lambrusco?
- Warm, continental
- 735mm rain (adequate), irrigation used at critical pts
- Rain threat at Harvest, Humidity from River on plain = Fungal Disease
54
What is the topography/regions in Lambrusco?
- Emilia-Romagna in Central Italy near River Po. Mainly in W parts of the region (formerly Emilia)
- Low hills of 150m
- DOCs: 1) Lambrusco Salamino di Santa Croce 2) Lambrusco Grassparossa di Castelvetro 3) Lambrusco di Sorbara 4) Reggiano 5) Modena
55
What is the soil like in Lambrusco?
- Alluvial, clay and silt - Fertile, with Good water holding capacity, but prone to compaction - Grass between rows helps
56
What are the grapes & characteristics in Lambrusco?
- Lambrusco Salamino, Lambrusco Grasparossa, Lambrusco di Sorbara - High yielding, high anthocyanin
57
Describe the viticulture in Lambrusco?
- High (permitted) yields due to fertile soil and varieties
- Cordons (ie. Sylvoz) or Geneva Double Curtain to allow high yields and mechanization
- Spraying high due to Fungal disease from River humidity
- Grapevine Yellows
58
Describe the winemaking process in Lambrusco?
- Typ Macerate for 1-2 days (high anthocyanin); 3-4 days for full-bodied (ie. Grasparossa) - Low red ferment @ 18-20 degrees - Malo blocked - Tank method 12-15 degrees, 2 weeks for Frizzante, 1 mo for Spumante - No lees ageing - RS from stopped ferment or RCGM addition
59
Describe the style options and typical style, price and quality in Lambrusco?
- High acid, red plum/red cherry/strawberry, Med to Med+ tannin, med alcohol, Pale pink to Deep ruby, Spumante or Frizzante, often RS -
Acceptable to good, small no. Very good - Inexpensive to Mid-priced
Salamino = Fragrant, Deep coloured, full bodied; Grasparossa = Deep-coloured, full-bodied; Sorbara = Pale, Lighter bodied
60
What are the production laws for Lambrusco?
- Salamino & Grasparossa: min 85% of variety. Sorbara: 60%
- Salamino = 133hl/ha
Grassparossa, Sorbara, Reggiano = 126hl/ha
Modena = 161hl/ha
- Min 11% (Spumante) or 10.5% (Frizzante) or 7% (Amabile or Dolce) Alcohol
- Spumante EU categories; Frizzante fewer categories (secco, abboccato, amabile)
- Can also be labelled IGT Emilia
61
Describe the market for Lambrusco?
- 175 million bottles produced annually
- Process allows large volumes to be made and released quickly at low prices
- Average property size 3ha, doubled since 2000
- 33% domestic, 67% export
- Not best reputation due to quality/volumes and Lambrusco not being protected name
- UK, USA, Mexico, Germany, France (Cantine & CIV)
62
Describe the business types in Lambrusco?
- Most growers take fruit to a co-op or large private winery to be vinified
63
Name 2 significant producers in Lambrusco?
- Cantine Riunite & CIV (Italy's largest company by value) - Cleto Chiarli (quality)
64
Who is the governing body for Lambrusco?
no mention
65
What is the climate in Franciacorta?
- Warm, sunny, with moderating influences of cool air from alps and lake Iseo - Adequate Rain, half in autumn & winter - Spring Frost & Rain at flowering/fruit set - Little variation
66
What is the topography/regions in Franciacorta?
- In Lombardy in North Central Italy - Compact area surrounded by hills, bordered by lake Iseo at South - Most vineyards on gentle slopes
67
What is the soil like in Franciacorta?
- 6 different types via glacial action, each providing a different character to the wines (floral, dried fruit, spicy, vegetal)
68
What are the grapes & characteristics in Franciacorta?
Chardonnay (75%), PN, little PB
69
Describe the viticulture in Franciacorta?
- Cordon w/spur pruning or Guyot; Heavy cropping systems (Geneva & Pergola) not allowed
- Downy mildew, Botrytis
- Harvest mid Aug to Sept (avoids rain)
70
Describe the winemaking process in Franciacorta?
- Stainless typ, oak maybe used for Millesimato & Riserva
- Malo varies
- Reserves optional for large co.'s for complexity (vintage variation is low)
- Blending for consistency/complexity (soil types)
- min 18 mo. on lees NV
71
Describe the typical style, price and quality in Franciacorta?
- Med+ acidity, Med Ripe Apple/Peach, Pronounced Brioche, Biscuit, Med Body/Alc - EU scale but usually at lower level on scale - Very good to oustsanding - Premium priced - Vintage but not labelled
72
What are the production laws for Franciacorta?
- Whole bunch pressing req (except for rose)
- Max yield 65hl/ha
- 1) NV = 18 mo. on lees, up to 50% PB
2) Satèn = 24 mo. on lees, 100% White (typ Chard), max 5 bar, Brut req
3) Millesimato = 30 mo. on lees, Vintage declared, 85% from vintage
4) Riserva = Millesimato but 60 mo. on lees
5) Rosé = 24 mo. on lees, min 35% PN, maceration or blending
73
Describe the market for Franciacorta?
- Largest producer of trad method in Italy
- Production more than doubled from 2007-2016
- 17.5 million bottles sold in 2018
- 90% domestic, 10% export - Switzerland, Japan, Germany, USA
74
Describe the business types in Franciacorta?
- Nearly all fruit is Estate grown with no co-ops and few growers
- 3 largest co's produce ~33% of volume
75
Name 3 significant producers in Franciacorta?
1) Guido Berlucchi 2) Ca' del Bosco 3) Bellavista
76
Who is the governing body for Franciacorta?
Franciacorta Consorzio, represents almost all producers and helps with soil research and raising standards
77
Describe the style options in Franciacorta?
1) NV = 18 mo. on lees, up to 50% PB
2) Satèn = 24 mo. on lees, 100% White (typ Chard), max 5 bar, Brut req
3) Millesimato = 30 mo. on lees, Vintage declared, 85% from vintage
4) Riserva = Millesimato but 60 mo. on lees
5) Rosé = 24 mo. on lees, min 35% PN, maceration or blending
78
What is the climate in Trentodoc?
- Warm continental with significant diurnals from cool air descending from alps - Spring frost
79
What is the topography/regions in Trentodoc?
- In Trentino in NE Italy
- ~400-700m Vineyards located on hillsides below high mountains
- Mts act as heat trap during day
80
What is the soil like in Trentodoc?
- Stony, well draining - Poorer on steeper slopes - Contribute to slow ripening
81
What are the grapes & characteristics in Trentodoc?
- Chardonnay (mainly), PN, PB, Meunier
- Chard in cooler sites; PN on warm, SE facing slopes
82
Describe the viticulture in Trentodoc?
- Moderate @ 4,500-6000/ha
- Guyot; Pergola on steep, terraced vineyards
- Powdery, downy mildew, boytrytis -
- Harvest by-hand due to slopes - Harvest early to mid Sept
- Picking on Acidity
83
Describe the winemaking process in Trentodoc?
- Stainless typ - Malo occurs - Cultured, local strains of yeast - Reserves by some in small amts - min 15 mo. on lees; 20-30 mo. typ
84
Describe the style options and typical style, price and quality in Trentodoc?
- Med+ to High Acid, Ripe Apple, Brioche or Biscuit, Med Alc; Brut typ; Very good to Outstanding; Premium or Super Premium - NV, Vintage, Riserva
85
What are the production laws for Trentodoc?
- 105hl/ha but many crop lower
- NV min 15 mo. on lees; Vintage 24 mo.; Riserva 36 mo. (5-10 yrs common)
- Brut req
- Permitted varieties?
86
Describe the market for Trentodoc?
- Sales increased from 7 million to 9.3 million bottles 2010-2019
- 80% Domestic, 20% Export
- Focusing on export promotino (Institute of Masters of Wine)
87
Describe the business types in Trentodoc?
- 54 producers, many small growers
- 4 companies produce 95%
88
Name 3 significant producers in Trentodoc?
1) Ferrari (lrgst) 2) Rotari 3) Altemasi 4) Cesarini Storza
89
What is the governing appellation for Trentodoc?
Trento DOC - Trentodoc is TM name from 2007 for trad method sparkling using Champ varieties under Trento DOC (in Trentino)
90
What is the climate in Germany?
Cool continental
91
What is the topography/regions in Germany?
13 Bestimmer Anbaugebiete Qualitatswein regions
92
What is the soil like in Germany?
No mention
93
What are the grapes & characteristics in Germany?
- Sekt = Low-aromatic, early picked EU fruit
- Others = Riesling (most common in Winzersekt), PB, PG, Silvaner, Chard, PN, aromatic varieties (Scheurebe)
- German wines are usually single variety, but some Chard/PN blends are made
- Perlwein = EU Fruit; Qualitatsperlwein bA = bA fruit
94
Describe the viticulture in Germany?
- Sekt = grapes are picked/crushed, juice is transported to Germany
- Others = Grapes picked early, unripe removed, handpicked for quality
95
Describe the winemaking process in Germany?
- Tank Method: 1st ferment at low temp, blend to override climate/soil variation, lees ageing for 3-6 mo. for quality; specialists may be used
- Traditional Method: Riesling, Chard, PN; Riesling no malo; 9 mo. min on lees, 9-18 mo. typ; Dosage mature or sweet Riesling for richenss
- VDP Sekt: must be traditional method, Whole-bunch pressed, 15/24/36 mo. on lees for NV/Vintage/Prestige
- Transfer method for cost effectiveness
96
Describe the style options and typical style, price and quality in Germany?
- Sekt: Med Acid, Light Intensity, Noticeable RS, Brut or Extra Dry; Acceptable to Good; Inexpensive
- Winzersekt: High Acid, Med Apple/Peach, Smoky/Toasty, Brut; Very good to Outstanding; Mid to Premium Price
- Perlwein: Semi-sparkling (1-2.5 bar), Trocken, Halbtrocken or Mild (17-50+g/L)
- Perlwein, Sekt, Deutscher Sekt, Deutscher Sekt bA, Winzersekt, VDP Sekt (NV, Vintage, Prestige)
97
What are the production laws for Germany?
- Sekt min 90/30 days on lees; 6 mo. release after tirage; 3.5 bar; no vintage/variety declared; min 10% alc.
- Deutscher Sekt/bA: 90/30 days on lees in tank, 6 mo. release after tirage; 9 mo. on lees in bottle; 85% of declared variety or vintage
- Winzersekt: 9 mo. on lees, vintage req if applicable, producer on label
- VDP Sekt: [15 mo. NV, 24 mo. Vintage, 36 mo. Prestige on lees]; VDP member, picked early by-hand, whole-cluster pressed, trad method
98
Describe the market for German wines?
- 90% domestic; 10% export
- Large increase after 1950s due to EU base wine availability
- Highest avg consumption of inexpensive consumption @ 4.5 bottles/capita
- Highly competitive domestic market, mostly sold in supermarkets (incl Private Labels)
- Every bottle has a 1.02 euro tax
- Winzersekt sold at cellar door, specialists, hosp
99
Describe the price segments in Germany?
1) Low-end, up to 4 euros (>50% of sales)
2) Standard quality, up to 8 euros
3) High quality, much higher pricing (growing segment)
90% is inexpensive, high volume
100
Name 3 significant producer in Germany?
Rotkäppchen-Mumm, Henkell & Co. Schloss Wachenheim (3 largest); Rechschrat von Bul, Schloss Vaux (Winzersekt)
101
What is the governing appellation for Germany?
No mention
102
Describe the style options in Germany?
1) Sekt - Tank method wine made from inexpensive base wines from S. Europe
2) Deutscher Sekt: Tank or traditional blend or single variety from German fruit, maybe multiple regions (none listed)
3) Deutscher Sekt bA: from Qualitatswein quality category, region listed
4) Winzersekt: trad method, estate grown and bottled w/min. 9 mo on lees
5) VDP Sekt: trad method produced by a VDP member
103
What is the climate in England/Wales?
- Cool, maritimate climate in S England
- 14 degree avg in growing season
- Long daylight hours
- Risk of heavy rain, flowering/harvest disruption, frosts
- Large vintage variation
104
What is the topography/regions in England/Wales?
- 3,800ha (small) - Vineyards above 50 latitude; 85% of production in S. England - Best sites a) S-facing b) Sheltered from wind c) Good drainage d) Altitude <125m
Kent, Sussex, Hampshire
105
What is the soil like in England/Wales?
- Clay: in Kent & Sussex; High water holding & fertile; At lower altitude; Lower acid/pronounced fruit - Chalk: In Sussex, Hampshire; Well draining and low fertility; Higher altitude w/ more adverse weather; Higher acid, finesse
106
What are the grapes & characteristics in England/Wales?
- PN, Chard, Meunier (total 75%); Pinot noir precoce, Gris, PB a also permitted in PDO
- Sussex PDO must be predominantly 1,2,3
- some German crosses/hybrids planted
107
Describe the viticulture in England/Wales?
- 25hl/ha Average (low); Best can achieve 50hl/ha
- Moderate @ 4,000-5,000, narrow rows, low training to retain heat in fruiting zone
- Thin canopies for airflow & light interception
- Spraying program key
108
Describe the winemaking process in England/Wales?
- Stainless typ; some oak for texture
- Malo typ; some can pick later, no malo
- Reserve library being built, some being used
- Min. 9 mo. on lees
109
Describe the style options and typical style, price and quality in England/Wales?
- High acid (very), Just-ripe Apple/Lemon, Light to Med Body, Med Alcohol, Brut typ; Very good to Outstanding, Premium to Super Premium - Rose, Pet Nat also made
110
What are the production laws for England/Wales?
- EU PDO: min 9 mo. on lees, max. 80hl/ha
- England PDO permitted varieties: 1) Chard 2) PN 3) Pinot Noir Précoce 4) Meunier 5) PB 6) PG
- Sussex PDO must be predominantly Chard, PN, Meunier
111
Describe the market for England/Wales?
- 92% domestic, 8% export
- Plantings doubled from 2012-2020
- Prices high due to small avg yields
- Competes with Champagne
- Domestically, sell in cellar door, specialist shops, premium supermarkets, hosp
112
Describe the business types in England/Wales?
No mention
113
Name a significant producer in England/Wales?
Nyetimber, Winston Estate
114
What is the governing body for England/Wales?
WineGB
115
What is the climate in USA?
- Coastal California regions cooled by Pacific Ocean air & fog - Washington high latitude and diurnals - Oregon, cool climate
116
What is the topography/regions in USA?
1) Anderson Valley (Mendocino): Close to Pacific, Navarro River
2) Russian River Valley (Sonoma): Petaluma gap
3) Carneros (Sonoma/Napa): San Pablo Bay
4) Napa (Napa): location for wineries
5) Monterey (Monterey County): Salinas Valley open to Ocean & deep cold canyon
6) Edna Valley & Arroyo Grande (San Luis Obispo): proximity to coast
7) Santa Maria Valley & Santa Rita Hills (Santa Barbara): Valleys funnel cool air/fog
8) Lodi: (San Joaquin) tank/flavoured wines
117
What is the soil like in USA?
No mention
118
What are the grapes & characteristics in USA?
- Traditional: Chard, PN - Tank: PG, PB, SB, Viognier, Syrah, Tempranillo - Washington: Chard, PN, Meunier, Muller-Thurgau, Riesling, Gewurz
119
Describe the viticulture in USA?
- Warm regions need to pick early and fruit may need RS for underripeness
120
Describe the winemaking process in USA?
- Many wineries located in Napa, source fruit from cooler regions
- Blending common for balance
- 3+years lees ageing common
- Specialists may supply processes for traditional method, ie. Rack & Riddle, Radiant Sparkling
121
Describe the style options and typical style, price and quality in England/Wales?
- High Acid (very), Just-ripe Apple & Lemon, Med alc, Light-Med Body
- Very good to outstanding
- Premium to super premium
122
What are the production laws for USA?
- Blanc de Noirs term unregulated; sometimes has white varieties - "[California] Champagne" allowed on brands pre-2006
123
Describe the market for USA?
- 150 million bottles prodcued in 2020, 83% in California
- California sparkling has lost market share to Prosecco - Millenials view foreign wines as more authentic and have less loyalty to American brands
124
Describe the business types in USA?
1) Specialists, often Champagne/Cava house owned. Export a small %. 2) Small batch, Premium producers, selling at cellar door or locally 3) Large companies making inexpensive wines sold internationally
125
Name several significant producers in USA?
CA: Haraszthy, F Korbel & Sons (sparkling pioneers), Schramsberg, Roederer Estate, Gloria Ferrer, Domaine Carneros, Weibel, Barefoot, Cupcake; WA: Chateau St. Michelle ; OR: Argyle
126
What is the governing body for USA?
No mention
127
What is the climate in Chile?
- Regions cooled by coast, Andean foothills, or Southern latitude typical
- Some inexpensive wines sourced from warm Central Valley
- All regions irrigated except Itata which has adequate rainfall
128
What is the topography/regions in Chile?
1) Casablanca 2) San Antonio 3) Limari 4) Curicó = cooled by Pacific 5) Bío Bío = Pacific, Southerly Latitude 6) Maule 7) Itata = Southerly latitude
129
What is the soil like in Chile?
No mention
130
What are the grapes & characteristics in Chile?
- Chardonnay, Sauvignon Blanc (most common for Tank method)
- Chard, PN; Moscatel, País (grown in Maule & Itata) for Traditional method
131
Describe the viticulture in Chile?
- Harvest early Feb to early March, earlier than usual for Sparkling
132
Describe the winemaking process in Chile?
- Modern, recent equipment
- 90% tank method
- Premium wines from specific regions; Inexpensive wines are blended from dif regions
133
Describe the style options and typical style, price and quality in England/Wales?
-High acid, just ripe apple/lemon, light to med body, med alcohol
- very good to outstanding
- premium to super premium
134
What are the production laws for Chile?
No mention
135
Describe the market for Chile?
- Small % of Chile's production but growing
136
Describe the market in Chile?
- 67% domestic, 33% exports - Chileans drink almost exclusively domestic sparkling. Growing category, esp premium - Japan, Columbia, Brazil
137
Name several significant producers in Chile?
Valdivieso (founder, 1/3 of production), Vina Mar, Undurraga
138
What is the governing body for Chile?
No mention
139
What is the climate in Argentina?
- Dry climate - Quality sparkling grown in regions with high altitude diurnals or S. Latitude diurnals - Hail, Frost threats
140
What is the topography/regions in Argentina?
1) Luján de Cuyo 2) Uco Valley = High Altitude 3) Neuquén 4) Rio Negro = S. Latitude, Patagonia, location of wineries 5) Mendoza 6) San Juan = Location of wineries
141
What is the soil like in Argentina?
No mention
142
What are the grapes & characteristics in Argentina?
- Tank: Pedro Giménez, Chard, Chenin, PN, Ugni Blanc - Traditional: Chard & PN common - Carbonation: Pedro Gimenez, Chenin, Semillon
143
Describe the viticulture in Argentina?
- Nematodes - Harvest 1-2 months before still wines
144
Describe the winemaking process in Argentina?
- 12 mo. on lees typ.; super premium ~18 mo.
- Blending from dif sites/climates req for balance
- reserves may be used, ie. Vintage or NV
145
Describe the style options and typical style, price and quality in Argentina?
- Tank Method: Fruity, Off- to Med-Dry, Acceptable to Good (mostly); -
- Traditional: Med to Med+ Acid, Ripe Apple/Lemon, Light Autolytics, Brut, aka "Seco" @ 11g/L, White typ; Good to Very Good; Mid- to Premium Priced
- Carbonation - opt flavoured, inexpensive
146
What are the production laws for Argentina?
No mention
147
Describe the market for Argentina?
- ~100% domestic
- 160 producers
- Chard plantings increased by 30%, PN by 80% since 2000
- 2005-2015 sparkling boosted by 12% tax break
148
Describe the business types in Argentina?
- Wineries either purchase from growers or have estate vineyards
160 producers
149
Name several significant producers in Argentina?
Moet (Chandon & Baron B Unique (super premium)), Llorente, Mumm, Norton, Freixenet, Sogrape
150
What is the governing body for Argentina?
No mention
151
What is the climate in South Africa?
Robertson & Bonnievale/Breede River valley are slow to warm and have cool airflow from Ocean/Cape Agulhas running up Breede River. Largest diurnals.
152
What is the topography/regions in South Africa?
1) Robertson 2) Stellebosch 3) Paarl 4) Darling 5) Tulbagh; Robertson & Bonnievale/Breede River Valley have narrow valleys associated with quality
153
What is the soil like in South Africa?
Robertson & Bonnievale = Limestone (quality); Stellebosch, Paarl, Darling, Tullbagh = Shale, Clay, Decomposed Granite
154
What are the grapes & characteristics in South Africa?
- Carbonated: SB, Muscat, Pinotage, range - Cap Classique: Chardonnay, PN, Chenin Blanc, Pinotage (95%) (other permitted)
155
Describe the viticulture in South Africa?
- More growth allowed for shading, slow ripening, retain acid
- Aim to harvest 90 days post flowering
- Picking at 9.5-11% potential alc
- Hand picking into small baskets for quality
156
Describe the winemaking process in South Africa?
- Carbonated: ferment stopped early, leaving RS
- Traditional: Acidifying Common; Stainless or Oak; Press Fractions blended; Blending of dif regions for availability & complexity; Malo varies; 10% Reserve wines by premium houses; min. 12 mo. on lees, 15-18 mo. typ for NV, longer for Vintage/Prestige Cuvée
- Rosé usually blending red & white, some maceration
157
Describe the style options and typical style, price and quality in South Africa?
- Carbonated: Sweet; Acceptable to good - Traditional Method: Med+ Acid, Ripe Apple/Citrus, Autolytics vary, Med alcohol; Mid to Premium Price; Good to Very good - NV, Vintage, Prestige Cuvée, Rose categories are made. CCPA looking to add a higher quality category
158
What are the production laws for South Africa?
Cap Classique: 1) 2nd ferment in same bottle that is marketed 2) Min 12 mo. on lees 3) Min 3-bar pressure
159
Describe the market for South Africa?
- Carbonated mostly domestic; some Angola, Mozambique, Nigeria
- Cap Classique dominated by 7 producers
- Cap Classique production doubling every 5 years in recent decades, from 30% to 40% of SA wines
- 4 million bottles exported in 2020
160
Describe the business types in South Africa?
No mention
161
Name several significant producers in South Africa?
Graham Beck, JC Le Roux
162
What is the governing body for South Africa?
Cap Classique Producer's Association (CCPA) promotes wines, covers 90% of trad method production; Wines of South Africa also
163
What is the climate in Australia?
TASMANIA: Tamar Valley is warmer, sheltered from Ocean - Piper's River is cooler, harvests 2 wks later - S. Tasmania can be cooler than Champagne, w/more intense sunlight (Coal Valley exception) - Threats of Frost, Rainfall, Coulure, Botrytis
MOSCATO: Warm
164
What is the topography/regions in Australia?
COOLER: 1) Tasmania [Tamar Valley, Piper's River, Coal Valley] 2) Yarra Valley 3) Adelaide Hills 4) Victoria (Alpine) 5) New South Wales (Alpine) INEXPENSIVE: 1) Riverland 2) Riverina 3) Murray-Darling [SE Australia] SHIRAZ: 1) Victoria (Central) 2) Barossa Valley 3) McLaren Vale PROSECCO: King Valley
165
What is the soil like in Australia?
No mention
166
What are the grapes & characteristics in Australia?
TRADITIONAL: Chardonnay, PN, Meunier, Shiraz - TANK/CARBONATION: Glera, Moscato, Chard, PN, Shiraz
167
Describe the viticulture in Australia?
SE AUSTRALIA: Mechanization & Irrigation essential, Fruit picked early, Yields 2-3x higher, cheaper
- SHIRAZ: Moderate to High yields, Harvest at same time as reds
168
Describe the Traditional winemaking process in Australia?
- Large co.'s ship base to mainland (Tasmania)
- Producers blend for volume/balance
- Malo varies
- Lees time varies, w/ Premium following Chamapgne (3+yrs); some late disgorged (6+yrs)
- Small producers have limited machinery, by-hand
169
Describe the style options and typical style, price and quality of Traditional Method in Australia?
- Med+ to High Acid, Intensity/Body Med- to Med+, Med Alc
- NV, Vintage, Prestige Cuvée, Rosé
170
What are the production laws for Australia?
No real varietal constraints in the GI's
171
Describe the market for Australia?
- 89% domestic, 11% export
- 88 million bottles 2019 & 2020
- Export growth driven by Moscato, Shiraz, Prosecco; Trad method declining - Moscato, esp Pink, Prosecco, Pet Nat growing; Shiraz shrinking due to competition and low-alc/foreign trends
172
Describe the business types in Australia?
Range from small artisanal growers to large corporations
173
Name several significant producers in Australia?
Heemskerk (Tasmania), Louis Roederer, Janz, Arras, Brown Bros., Jacob's Creek, Yellowglen, Dal Zotto
Bay of Fires, Tamar Ridge
174
What is the governing body for Australia?
No mention
175
Describe the Transfer/Tank/Carbonation winemaking process in Australia?
- Blended from multiple regions, or single region w/designation, cool or warm
176
Describe the typical style, price and quality of Transfer/Tank/Carbonation wines in Australia?
Med to Med+ Acid, Intense Citrus/Ripe Peach/Apricot/White Grape, Little or No Autolytics, Low to Med Alc, Dry to Med Sweet; Inexpensive to Mid Priced
177
Describe the Sparkling Shiraz winemaking process in Australia?
- Made like a red still wine - Malo occurs - Stainless (Fruity) or Oak (Savoury) - Tank, Traditional, Transfer, or Carbonation - 12-24 months on lees
178
Describe the typical style, price and quality of Sparkling Shiraz in Australia?
Med- to Med Acid, Fruity or Savoury, Autolytics Masked, Ripe/Soft Tannin, Med to High Alc, Ruby to Garnet, >20g/l Common
179
Describe the Moscato winemaking process in Australia?
- Carbonation (Inexpensive to Mid) or Tank (Higher Quality)
180
Describe the typical style, price and quality of Sparkling Moscato in Australia?
Med Acid, Fruity/Grapey, Low Alc, Off-dry to Sweet; Acceptable to Good
181
Describe the typical style, price and quality of Prosecco in Australia?
Med+ Acid, Light White Peach, Light to Med Body, Med Alc., Off-dry to Med-dry; Good to Very Good
182
Describe the typical style, price and quality of Pet Nat in Australia?
Med+ Acid, Med to Pronounced Aromas, Yeasty, Light to Med Body, Med Alc., Cloudy
183
What is the climate in New Zealand?
- Cool climate - NW wind removes moisture/disease pressure, high transpiration - Moderate rain, irrigation required due to soil - Low risk of late Frost or Hail
184
What is the topography/regions in New Zealand?
Marlborough (lrgst production), Central Otago, Gisborne
185
What is the soil like in New Zealand?
- Alluvial, free draining
186
What are the grapes & characteristics in New Zealand?
Chardonnay, Pinot Noir (Central Otago PN dominant)
187
Describe the viticulture in New Zealand?
Harvest 2 weeks before still wines, Picking at 10-11% potential alc, Handpicking for quality
Irrigation req due to high transpiration and free draining soils
188
Describe the winemaking process in New Zealand?
- Whole bunch pressing for quality
- Cultured yeast in Stainless
- Malo typ
- Reserves opt for NV
- 18 mo. on lees typ; extended for complexity
- Lg producers may use Transfer method
- 2nd ferment/ageing done by producer
- Tirage/disgorging/dosage may be outsourced to contract facility
- ~6-7g/L, some zero
189
Describe the style options and typical style, price and quality in New Zealand?
TRADITIONAL (mostly): High Acid, Med Apple/Lemon, Light Autolytics, Brut (6-12g/L); Good to Very Good, some Outstanding; Mid-Premium Price
- Marlborough/Central Otago: Elegant, high acid wines - Gisborne - fuller, lower acid/less finesses
- CARBONATED: High Acid, Med+ Capsicum/Passion Fruit, No Autolytics, Med- Length
190
What are the production laws for New Zealand?
No mention
191
Describe the market for New Zealand?
- Sparkling small production due to still wine sucess - Sparkling 0.8% of exports - Carbonated wines were popular briefly due to oversupply of SB in 2008; now little exported
192
Describe the business types in New Zealand?
Small producers grow own fruit; Large producers use own vineyards or growers
193
Name several significant producers in New Zealand?
No. 1 Family Estate, Oyster Bay
194
What is the governing body for New Zealand?
No mention
195
What are the 10 elements of Viticulture?
1. Yields
2. Density
3. Training
4. Threats
5. Harvest (Time, Method, Gauge)
6. Declaration
7. Rootstocks
8. Organics
9. Canopy Management
10. Irrigation
196
When tasting, what 3 characteristics might identify a tank method wine?
1. Lack of automatic character
2. Freshness of primary aromas
3. Coarser, shorter lived bubbles
197
What are the regulations for the Cremant Prestige categories?
- Prestige de Loire: 1) CDL, Anjoy, Saumur, Vouvray appellations only 24 mo. on lees 2) 100% Chenin, Cab Franc, PN, Chard 3) White req 4) Vintage req 5) Brut req 6) Environmental standards in 5 yrs
- Cremant d’Alsace Emotion: 24 mo on lees, 75% PB, Chard, PN
- Cremant de Bourgogne Eminent: 24 mo on lees
- Cremant de Bourgogne Grand Eminent: 36 mo on lees + 3 mo to release, 100% PN or Chard (max 20% Gamay for Rosé), Brut req, (Vintage Opt)
