Sparkling and fortified wines

Question 1

Name 3 ways in which the grapes for sparkling wine differ from those for still wine.

Answer 1

1. Lower sugar levels (as the second fermentation adds another 1.2-1.3% alcohol)
2. Higher acid levels (for a refreshing style)
3. Ripe flavours (no green or herbaceous flavours)

Question 2

Describe why high quality sparkling wines never come from warm regions.

Answer 2

In warm regions the sugar concentration would be too high, producing too high alcohol levels. Earlier picking would result in unripe flavours. Sugar levels rise and acid levels fall quickly in warm regions so the moment of harvest is extra critical there.

Question 3

Why are the grapes for premium sparkling wines ususally hand-picked?

Answer 3

Although hand-picking is slower, the picker can select whole bunches to minimise tannin in the final wine.

Question 4

What are the three functions of the blending process for sparkling wines?

Answer 4

1. You want consistency of style (a house style) so you blend from different vineyards, grape varieties and years.
2. Improving the balance (different grape varieties bring different elements to the wine: Chardonnay brings citrus and elegance, Pinot Noir brings aromas, flavours and body)
3. Blending can enhance the complexity of the wine (old wines or wines that matured on oak bring new flavours)

Question 5

Explain the difference between liqueur de tirage and liqueur d’expédition.

Answer 5

Liqueur de tirage is a mixture of wine, sugar, yeast, yeast nutrients and a clarifying agent; it is added to the base wine before the second fermentation

Liqueur d’expédition is a mix of wine and sugar added after the sediment has been removed of the final wine; it determines the dosage (sweetness level of the final wine)

Question 6

What is autolysis?

Answer 6

The decomposition of dead yeast cells into chemical components that end up in the wine. This gives flavours of bread, biscuit and toast.

Question 7

What is the difference between a purpitre and a gyropalette?

Answer 7

Both are used for riddling the bottles of sparkling wine after second fermentation. Pupitres are A-frames holding the bottles for manual riddling. Gyropalettes are used for automated riddling.

Question 8

What is the difference between tradional method and transfer method sparkling wine production?

Answer 8

For transfer method, there is no riddling: the wine (after second fermentation) is disgorged into large tanks under pressure, where the liqueur d’expédition is added, the wine is filtered and rebottled.

Question 9

What is the difference in taste between traditional method, transfer method and tank method sparkling wine.

Answer 9

Traditional and transfer method: no difference in taste. Both show flavours of yeast toast and biscuit of resting on the lees and autolysis.

Tank method displays only (usually fruity) flavours of the base wine, as second fermentation takes place in a sealed tank. The yeast lees are filtered out before bottling.

Question 10

Describe the production of Asti-method sparkling wine.

Answer 10

The juice is stored in the cold. When it is needed, it is warmed up and fermentation takes place in pressurised tanks. Initially CO2 escapes, later it is retained. Fermentation continues until the wine is cooled: fermentation stops at 7% alcohol roughly. The filter under pressure to remove the yeast and bottle for immediate sale.

Question 11

Which two methods for sparkling wine production retain the primary fruit flavours of the base wine very well?

Answer 11

Tank method and carbonation. Tank method wines do not rest on the lees after fermentation, while with carbonation method the CO2 is injected into the base wine.

Question 12

What are the 5 sub-regions of Champagne, and which grape varieties are dominant in each?

Answer 12

Montagne de Reims - Pinot Noir

Vallée de la Marne - Meunier

Cote des Blancs - Chardonnay

Cote de Sézanne - Chardonnay

Cote de Bars - Pinot Noir

Chardonnay: floral and citrus fruit, light bodied, high acidity

Pinot Noir: red fruit character, greater body, backbone of most Champagnes

Meunier: late budding, fruity flavours

Question 13

What are the cuvée and the taille?

Answer 13

Cuvée is the first liquid to come off the press, the remainder is the taille

Question 14

What are the requirements for (lees) ageing in Champagne?

Answer 14

Non-vintage wines: 15 months (of which 12 months on the lees)

Vintage wines: 36 months

So non-vintage Champagne is light and body with fresh fruit flavours and sometimes some complexity from réserve wines that are blended in. Vintage Champagne is more concentrated and contains toasty and biscuity notes from long lees ageing.

Question 15

From which grapes is sparkling Vouvray produced?

Answer 15

Chenin Blanc, which has a naturally high acidity. It does not take on much of a biscuity, bready character as Chardonnay, and autolysis results more in smoky and toasty tones.

Question 16

What are 3 differences between Champagne and Cava?

Answer 16

1. The grape varieties (Cava is made predominantly from Macabeo (Viura), Xarel-lo and Parellada (Garnacha and Monastrell for rosé)
2. Different yeast flavours (not bread and toast)
3. Lower acidity

Question 17

From which grape variety is Asti DOCG sparkling wine made, and what aromas does it display?

Answer 17

Muscat Blanc a Petit Grains, a pronounced, fruity aroma of peach and grape overlaid with floral notes.

Question 18

When Prosecco comes from a high-quality vineyard site, how is this indicated on the bottle?

What is the grape variety of Prosecco?

By which method is Prosecco produced?

Answer 18

Cartizze or Rive.

Grape variety is Prosecco, today named Glera.

Tank method.

Question 19

How can a consumer see whether the grapes of Sekt are grown in Germany?

And how does she see whether the grapes come from vineyards in the quality wine regions?

Answer 19

Deutscher Sekt.

Deutscher Sekt bA.

Question 20

What kind f soil is characteristic for the Sherry region of Jerez de la Fronteira?

Answer 20

Albariza is a soil with a high chalk content, which provides good drainage but can also store enough water to sustain the vines in the hot summers. In the summer the ALbariza soil forms a hard crust, further trapping the water by avoiding evaporation.

Question 21

What are the 3 grape varieties for Sherry?

Answer 21

Palomino (low acidity, low varietal aromas)

Pedro Ximénez (low varietal aromas, thin skin so suitable for dried grapes for sweet wines, mainly grown in Montilla-Moriles)

Muscat of Alexandria (low quantities, mainly for sweet wines)

Question 22

Describe the two ageing styles of Sherry.

Answer 22

Biological ageing: lighter, paler wines with more finesse (grapes from relatively cooler coastal regions, or fermented at low temperatures). Fortified to 15-15,5%, suitable for growth of flor.

Oxidative ageing: darker, richr, heavier wines (grapes from the warmer inland wine regions, or fermented at higher temperature). Fortified to 17% such that the flor dies.

Question 23

In what kind of oak vessels do Sherries mature?

Answer 23

In butts, 600-litre oak barrels (used before for unfortified wines such that typical oak flavours are gone)

Question 24

Describe the essence of the solera system.

Answer 24

Each criadera (level of butts) holdswine of a different average age. Wine for bottling is taken out of the solera (from different budds, this is blended). The solera is refilled with wine from taken out of the first criadera (blended again). Etc.The criadera with the youngest wine is refilled from the sobretabla.

Question 25

Describe the biological ageing of Sherry under flor.

Answer 25

Flor contains yeast strains. They feed off the alcohol and nutrients in the wine and oxygen from the atmosphere, to produce carbon dioxide and acetaldehyde. This gives the biologically aged Sherry its unique flavour. Precise conditions of alcohol, temperature and humidity are needed. After ageing the yeasts lose their nutrients, and the flor dies.

Question 26

What is the difference between a Fino (Manzanilla) and an Oloroso style Sherry?

Answer 26

Fino has undergone only biological ageing. It is pale lemon with citrus, almond, herbs and bread (tangy or salty aromas).

Olorosso only oxidative ageing. They are brown, full-bodied with toffee, leather, spice and walnut aromas.

Question 27

What is an Amontillado Sherry?

Answer 27

After biological ageing under flor, they are refortified until 17% to kill the flor, and then continue oxidative ageing. Brown in colour, less full-bodied than oloroso, and some yeast aromas remaining.

Question 28

Name the two styles of sweetened Sherry.

Answer 28

Pale cream - short biological ageing before sweetening. Similar colour to Fino, but lack a pronounced flor character.

Medium - biological and oxidative ageing.

Cream - only oxidative characteristics. Sweetened with PX. Both leather, toffee and walnut from xoidative ageing, and dried fruit of the PX.

Question 29

Which 4 age indications exist for Sherry?

Answer 29

• 12 years old (applies to whole solera)
• 15 years old (applies to whole solera)
• 20 years old (Vinium Optimum Signatum, Very Old Sherry)
• 30 years old (Vinum Optimum Rare Signatum, Very Old Rare Sherry)

Only for Amontillado, Palo Cortado, Oloroso and PX