Sparkling

Question 1

What are some reasons for assemblage in sparkling winemaking?

Answer 1

Balance
Consistency
Style
Rosé
Complexity
Faults
Volume
Price

Question 2

What are the steps in sparkling winemaking?

Answer 2

Harvest
Pressing
Primary Fermentation
Base wine handling
Assemblage
Secondary Fermentation*
*This is where the different methods vary, for the most part!

Question 3

What do yeasts for sparkling winemaking need to withstand?

Answer 3

Commercial yeast - prise de mousse

• Higher alcohol starting (9.5 - 11%)
• Cool temps (16C)
• Low pH (under 3)
• Withstand high pressure
• Clump readily to produce coarse sediment

Question 4

EU Sweetness labels

Answer 4

Brut Nature: 0 - 3 g/L NO DOSAGE
Extra Brut: 0 - 6 g/L
Brut: 0 - 12 g/L
Extra Sec/Extra Dry: 12 - 17 g/L
Sec/Dry/Trocken: 17 - 32 g/L
Demi-Sec/Medium-Dry/Halbtrocken: 32 - 50 g/L
Doux/Sweet: 50+ g/L

Question 5

What are attributes of the three local Cava varieties?

Answer 5

Macabeo: late budding and early ripening. Light lemon and apple notes.

Xarel-lo: more herbal than the others. Can take to oak. Mid-budding and mid-ripening.

Parellada: light body, late ripening, likes higher altitude sites so it can reach phenolic maturity. Adds finesse and floral notes. Lowest yielding.

Question 6

What is Sylvoz?

Answer 6

Vine training system using a high cordon with shoots that hang down. Used in fertile, high-vigor sites. Inexpensive but encourages overcropping.

Used in: fertile soils of Prosecco, Lambrusco

Question 7

What is double-arched cane?

Answer 7

Canes are bent into arches, which promotes even growth and ventilation against disease. Used in Prosecco hilly sites

Question 8

What are the three Lambruscos?

Answer 8

Lambrusco Salamino - most planted
Lambrusco Grasparossa - more tannic
Lambrusco di Sorbara - lighter and paler

Question 9

What are the two Italian names for Sec?

Answer 9

Secco or Asciutto

Question 10

What is the Italian name for Demi-Sec?

Answer 10

Abboccato

Question 11

What are the sweetness levels for frizzante Lambrusco?

Answer 11

Secco/Asciutto
Abboccato
Amabile

Question 12

What is Satén?

Answer 12

Franciacorta with only white grapes (usually Chardonnay), 24 months on lees, must be Brut, lower pressure

Question 13

What is the term for bottle fermented Sekt?

Answer 13

Flaschengärung = bottle fermented

Klassische Flaschengärung = classic bottle fermented (traditional)

Question 14

Who is the bigger producer of Sekt?

Answer 14

Rotkäppchen-Mumm (Rotkappchen and Jules Mumm) - high quality at low prics

Question 15

What are some regions for sparkling wine in Tasmania?

Answer 15

Tamar Valley and Piper’s River
Southern Tasmania
Coal Valley

Question 16

When does autolysis become detectable and when does it stop having much effect?

Answer 16

15 to 18 months
4 to 5 years (10 max)
But the lees continue to protect the wine against oxidation

Question 17

What is the maillard reaction?

Answer 17

Sugar in liqueur d’expedition reacts with compounds created during yeast autolysis to create toasted vanilla flavors