Sparkling and Fortified Wines

Question 1

Côte des Blancs, Côte de Sézanne

Answer 1

• More southerly in Champagne
• Mostly Chardonnay
• HIgh acid with floral and citrus fruit

Question 2

Montagne de Reims, Côte des Bar

Answer 2

• Pinot Noir dominates
• Greater body
• Provides structural backbone to most blends

Question 3

Vallée de la Marne

Answer 3

• Meunier dominates, buds late in region prone to frost
• Fruity flavors to a blend, most important for giving fruity flavors to youthful wines

Question 4

Crémant d’Alsace, Crémant de Bourgogne, Crémant de Loire

Answer 4

• Trad method; at least 9 months on lees
• Mostly local varieties, except no Muscat or Gewurz in Alsace (but yes to Chard)

Question 5

Saumur sparkling

Answer 5

• Range of local varities as well as Chard, Chenin Blanc, Cab Franc

Question 6

Vouvray sparkling

Answer 6

• More than Vouvray still
• Solely from Chenin Blanc
• More smokey and toasty than bready/yeasty

Question 7

Cava

Answer 7

• Macabeo, Xarel*lo, Parellada; can use Chard and Pinot Noir now
• Traditional method; at least 9 months on lees
• Most non-vintage
• Most lower acid than Champagne

Question 8

Tasmania, Yarra Valley, Adelaide Hills: sparkling

Answer 8

• Range from Chard and Pinot Noir

Question 9

Marlborough: sparkling

Answer 9

• Highest volume in NZ
• Chard and Pinot Noir: Trad method
• Some Sauv Blanc via carbonation or tank method

Question 10

Cap Classique

Answer 10

• Best sites face southeast or near coast, to keep cool
• At least 12 months on lees
• Cap Classique Producers Association

Question 11

Human factors in dry Sherry production

Answer 11

• Fermentation, classification
• fortification to 15% abv, flor growth, biological ageing (option: refortification to 17%+,
  oxidative ageing) OR
• fortification 17% abv, no flor, oxidative ageing

Question 12

Human factors in sweet Sherry production

Answer 12

• Sundried grapes
• pressing
• fermentation
• fortification to stop fermentation
• oxidative ageing

Question 13

Sweetened Sherries

Answer 13

• Blending dry wine with either sweet wines or other grape-based sweeteners
• Pale cream: Short biological ageing before sweetening (typically with RCGM)
• Cream sweeter than medium (both typically sweetened with PX wine)