Sparkling of the World Flashcards
Champagne Growing Conditions
COOL CONTINENTAL - winter freeze, spring frost, rainy growing season, clouds
Warmest years, sugars remain low and acids high
FROST – planting on slopes
SOILS – dominated by chalk – good drainage but retains moisture
SUSTAINABLE agric is now a big part of efforts (reduce chems)
Champagne AC - one appellation
Villages have CRU status – not specific vineyard sites
Growers are not required to meet strict requirements
Therefor there’s some definite variance and ratings aren’t guarantees
44 rated PREMIERE CRU
17 rated GRAND CRU
Champagne Sub-Regions
Region review for qualification to expand capacity
Some land wasn’t submitted or overlooked
Close to Reims and Epernay
Montagne de Reims
Vallee del la Marne
Cote des Blancs
Cote de Sezanne – 30 km SW of Epernay
Cote de Bar – over 100 km SE of Epernay
Champagne AC Varieties
Chardonnay - Cote des Blancs, Cote de Sezanne
Lighter-bodied, high acid, floral, citrus character
Pinot Noir - Montagne de Reims, Cote des Bar
Fuller body, structure, red fruits
Meunier - Vallee de la Marne
Buds late (spring frost protection)
Fruity flavor, good for youthful wines
Champagne AC Winemaking
Traditional Method, hand picked, vineyard selection of whole healthy bunches
First liquid = Cuvee – purest juices
Rest = TAILLE
Winemaking depends on house style
Primary in SS, oak barrels, or mix, MLF optional
Non-vintage = 15 mo, 12 on lees
Vintage = 36 mo, 12 on lees
Cremant
Applies to several French ACs
Cremant d’Alsace
Cremant de Bourgogne
Cremant de Loire
Must be made by Method Traditional
Must spend min 9 mo on lees
Alsace – cannot be aromatic varietals, Chardonnay is allowed
Loire Sparkling - Samur and Vouvray
Loire valley is 2nd biggest production of sparkling
Method Traditional, min 9 mo on lees
SAMUR - local varietals Chard, Chenin, Cab Franc
VOUVRAY - More than still wine
Mostly 100% Chenin Blanc, acidity works, autolysis not as bready, tends to be smoky and toasty
Sekt
German sparkling for domestic market
Tank method, base from France / Italy
DEUTSCHER SEKT – from German grapes
Best are from Riesling
If from a single higher quality region – DEUTSCHER Sekt dA
Some top estates make single vineyard wines, traditional method
Spain - Cava
Broadly covers many parts of Spain, but most from Catalan vyds
Method Traditional, min 9 mo on lees
Generally lower in acid than Champagne
Macabeo (Viura), Xarel-lo, Parallada
Garnacha and Monastrell
Most is dry w medium acid and autolysis character
Most is non-vintage and ready to drink, lower acid, easy drinking, some more age-worthy
Prosecco DOC
NE Italy Veneto and Friuli
Higher quality Conegliano-Valdobbiadene DOCG
Fruit between Conegliano and Valdobbiadene towns
Steep limestone hills N of Venice
Cartizze and Rive indicate exceptional vyd sites
Grape was Prosecco, but now called ‘Glera’
Tank method, RS from arresting
Med acid, fresh aromas, green apple, melon
Brut, Extra-Dry, and Dry but higher RS than Cava and Champ
Meant to be consumed young and fresh
Asti DOCG
Piemonte - Muscat Blanc a Petits Grains
Asti method - Distinct grapey character
Pronounced peach, grape, floral
All is sweet, low alc (~7%), without any autolysis, no aging
South African Sparkling
Traditional = Methode Cap Classique
Site selection is important, best on slopes w SE (cooler) aspect or coastal sites
Cap Classic Producers Association
Recommends 12 months on lees
Producers outside the association can use still use Cap Classic name, but most age only 9 months
United States Sparkling
California – best wines from cool locations like Los Carneros and Anderson Val
Premium w/ Traditional Method, usually Chardonnay and Pinot Noir
Concentrated complex fruit balanced w high acidity
New Zealand
High quality Methode Traditional wines from Chardonnay and Pinot Noir
Perfect climate for sparkling production
Mostly in Marlborough
Sparkling SB is made by carbonation or tank, for preserving fruit intensity
Australian Sparkling
Cool and moderate regions can produce top quality from Chardonnay and Pinot Noir
Non-vintage, vintage, rose, Blanc de blancs, Blanc de noirs
Inexpensive from warm regions, tank method
Spakrling REDS - Shiraz, Cab Sauv, Merlot
Full-bodied, red berry, smooth tannins, some RS
