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diploma rough > Sparkling standard options > Flashcards

Sparkling standard options Flashcards

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WSET® Level 4 Wine flashcards
1
Q

Ideal climate for sparkling wines?

A

Cool climates where grapes struggle to ripen

Just-ripe flavour
Retain acidity
Slow sugar accumulation = low alc base wine (9-11%)

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2
Q

Secondary fermentation adds what abv%

A

additional 1-2%

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3
Q

Best latitudes for sparkling winegrowing

A 
High latitude (ie far from equator)
eg Champagne, England, Tasmania
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4
Q

Example of high altitude sparkling wine region

A

Trentodoc

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5
Q

More or less intense fruit flavours desirable?

A

Less intense fruit desired for high end traditional method

Intense fruit may be desirable for tank method, early drinking

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6
Q

Why is Chardonnay good for sparkling?

A

Well suited to autolytic style = subtle apple and citrus complement rather than compete with biscuit/pastry
Early ripen = good in cool climate
Retains high acid, low alcohol

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7
Q

Why is Chardonnay vulnerable to spring frost?

A

It buds early

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8
Q

Chardonnay buds early or late

A

Early

Susceptible to spring frost

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9
Q

Chardonnay capable of high yields without losing quality?

A

Yes, in good years

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10
Q

What is more disease resistant: Chardonnay or Pinot Noir?

A

Chardonnay

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11
Q

Chardonnay susceptible to what risks, hazards, pests, diseases?

A

Spring frost
Powdery mildew
Grapevine yellows
Botrytis bunch rot

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12
Q

Why is Pinot Noir suited to cool climate?

A

Early bud

Early ripen

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13
Q

Why is Pinot Noir prone to spring frost?

A

It buds early

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14
Q

Yields for Pinot Noir vs for Chardonnay

A

More moderate yields for PN
Quality drops in PN if yield is too high
Chard able to ripen high quality of larger yields

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15
Q

How does Chardonnay base wine respond to autolysis?

A

it becomes creamy

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16
Q

How does Xarel-lo base wine respond to autolysis?

A

It becomes toasty and smoky

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17
Q

Why are yields usually higher for sparkling than still?

A

High acid, low potential alcohol and delicate flavours are desirable
= better achieved with high yields

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18
Q

What are growers looking for with grapes for sparkling wine?

A

Clean, healthy fruit
Off flavours from disease enhanced by effervescence
Laccase enzyme (from botrytis) can cause oxidation

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19
Q

Why harvest early for sparkling wine?

A

High acid
Low alcohol
Relatively delicate flavours (under-ripe/just ripe fruit)

also: avoid autumn rain = reduce fungal risk

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20
Q

Hand or machine for sparkling?

A

It varies, dependes on local laws

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21
Q

Downside of hand harvest

A

Slow, labour intensive

Expensive

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22
Q

Downside of machine harvest

A

Can rupture skin of grapes = phenolic extraction, oxidation

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23
Q

Characteristics of press fractions

A

Higher phenolics, solids and pH (lower acid) than free run

Matures faster

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24
Q

How to amend juice that has excessive tannin or colour?

A

Fining

Casein, gelatine, PVPP

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25
Q

What temperature for primary fermentation?

A

14-20C

Retain fruit flavours but ensure not too cold for yeast

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26
Q

Why are pronounced primary flavours not desirable in traditional method?

A

Not wanted in autolytic styles as they can compete with autolytic flavours

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27
Q

Consideration when choosing cultured yeast for sparkling 2nd ferment

A

Yeast must be able to start fermenting in alcoholic conditions
10%abv too much for many yeasts

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28
Q

What is flocculation?

A

Process by which fine particules clump together

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29
Q

Prise de mousse/EC1118

A

most common cultured yeast for sparkling

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30
Q

EC1118

A

aka prise de mouse

one of the most common cultured yeasts for sparkling

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31
Q

MLF: why no buttery flavour for sparkling wine?

A

Diacetyl (which gives buttery flavour) is metabolised by yeast during 2nd ferment

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32
Q

Diacetyl

A

gives butter flavour

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33
Q

How to get around doing MLF?

A

Sterile filtration

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34
Q

LALVIN DV10

A

commercial yeast offered by Lallemand

Works in low pH, high total SO2 and low temperature; natural character enables subtle fruit to be expressed

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35
Q

What might happen if you dont do MLF before 2nd ferment?

A

It could start during 2nd ferment
Can turn wine hazy - difficult to rectify in bottle (trad method)
Sterile filter instead

36
Q

Blending for balance example

A

Pinot Noir can lend body; Chardonnay can give acidity. Could also use warmer/cooler vineyard sites with same variety

37
Q

Blending for consistency example

A

NV blend = consistency one year to next

38
Q

Blending for style example

A

Cheapest wine maybe early-drinking = approachable, ripe fruit, less acidity
Top wine = longer ageing, on and off lees etc

39
Q

Blending for rosé

A

Blend red and white wines

40
Q

Blending for complexity

A

Greater range of flavours

Older wines add dried fruit to fresh fruit of current year etc

41
Q

Blend to minimise faults

A

Rescue lots that arent faulty and blend with a larger volume

42
Q

Blending for volume

A

Particularly for areas with small vyd holding
Make it viable
Blending varieties or reserve wines = increase volume

43
Q

Blending for price

A

Meet a certain price point

Meunier cheaper than Chard and PN

44
Q

Stabilisation before 2nd ferment?

A

Trad method: stabilise for tartrates and proteins

All methods: clarified before 2nd ferment

45
Q

What does liqueur de tirage do?

A

Start 2nd ferment

46
Q

2nd ferment started by adding what

A

liqueur de tirage

47
Q

Liqueur de tirage contains what?

A 
Wine and/or must
Sugar
Cultured yeasts
Yeast nutrients
Clarifying agent (bentonite, alginate)
48
Q

More sugar added = more or less pressure?

A

More

The amount of sugar used depends on the degree of effervesence required

49
Q

Why only a small % of new oak to be used?

A

Oak flavours (vanilla, toast, spice) heightened in sparkling wine

50
Q

Prise de mousse

A

alternate name for second fermentation

also the name of a commercial yeast EC1118

51
Q

Properties needed for commercial yeast for 2nd ferment

A

Able to ferment in unfavourable conditions
Commence ferment at 9.5-11%abv
Moderate temperature 16C
pH below 3
Withstanding high pressure later on in process
Yeast cells must flocculate readily (for riddling to work)

52
Q

Sur latte

A

bottles stored horizontally for 2nd ferment
constant temp 10-12C
cooler temperature = slower ferment (more complex wine?)
4-6 weeks usually for ferment

53
Q

How long for 2nd ferment

A

4-6 weeks

length of time depend on temperature. cooler temp = slower, longer ferment

54
Q

Cava lees ageing

A

9 months

55
Q

Lees ageing: after how many months are autolytic characters identifiable?

A

15-18 mths

56
Q

What is autolysis?

A

the enzymatic breakdown of dead yeast cells

57
Q

How long does autolysis continue for?

A

can be 4-5 years
can be as long as 10 years
add biscuity complexity

58
Q

Why do late disgorged wines age faster?

A

The older a sparkling wine becomes, the less it can withstand the sudden shock of oxygen at disgorgement

59
Q

Sur pointe

A

Wines stored upside down on their necks before being disgorged
= so lees remain in the neck of the bottle

60
Q

Disgorgement step by step

A

Bottle cooled to 7C
neck immersed in bath of frozen brine (freezes yeast)
bottle inverted (now upright)
remove crown cap = frozen yeast plug shoots out
Lique d’expedition added
Cork, wire muzzle and capsule added

61
Q

Why freeze neck for disgorgement

A

Freeze sediment to ease its extraction
Ensure it doesn’t fall back into wine when bottle turned upright
Increases solubility of CO2 (reduced chance of wine gushing when opened)

62
Q

What is liqueur d’expedition? What does it do?

A

Mixture of wine and sugar (“dosage”) or RCGM
Tops up bottle where wine may have escaped during disgrogement
Determines final sweetness level

63
Q

Brut Nature

A

no dosage

64
Q

Extra Brut

A

dosage resulting in less than 6 g/L

65
Q

What is the role of the dosage?

A

Balance the acidity - especially important in young wines

Perception of acidity rounds out with age = older the wine at disgorgement, smaller dosage required

66
Q

What is the “dosage”

A

sugar used in liquer d’expedition

67
Q

What is the Maillard reaction?

A

sugar in liquer d’expedition reacts with compounds formed during yeast auolysis. encourages roasted, toasted vanilla romas
Cork-sealed sparkling wine may be stored for a few months to allow development of these aromas

68
Q

When was the transfer method developed? Why?

A

1940s

avoid cost of manual riddling

69
Q

Benefit of transfer method

A

Retain bready, biscuit notes without cost of riddling
Reduce bottle-to-bottle variation
Final adjustments easier to make

(with automated riddling, these benefits less impressive)

70
Q

Transfer method is used for what in Champagne?

A

Bottles smaller than 37.5cl and larger than 300cl (difficult to riddle)

71
Q

Describe the transfer method

A

Trad method up to and including second ferment in bottle
No riddling
After lees ageing, wine is chilled to 0C
Bottles opened by transfer machine
Wine poured into pressurized receiving tanks
Sweetened, SO2 added, sterile filtering
Bottling
“Fermented in bottle” vs “Fermented in this bottle”

72
Q

Pet nat style

A 
Low alcohol,
slightly cloudy
dry to off-dry
cider unconventional flavours
no addition so2 at bottling
erly drinking
73
Q

Ancestral method

A

Partly fermented must is put into bottles

Remaining sugar converts to alcohol and CO2 (providing bubbles)

74
Q

Dosage in ancestral method?

A

Typically no

75
Q

Other names for tank method

A

Cuve close, Charmat, Martinotti

76
Q

How is alcoholic fermentation stopped in tank method?

A

Cooling the wine to 2-4C when desired pressure and RS achieved

77
Q

Why not common to lees age in tank method?

A

Expensive pressurised tanks are tied up for months while lees age takes place - defeating the inexpensive purpose

78
Q

What is counter-pressure filling?

A

A system used with other carbonated rinks in which the bottle is first filled with CO2 under pressure.
bottle then filled with chilled wine replacing added CO2.
Prevents entrance of oxygen/loss of CO2

79
Q

Asti method: where does sugar come from?

A

Comes from sugar in original must, not through later tirage

80
Q

Brut Nature/Bruto Natural/Zero dosage

A

0-3g/l

81
Q

Extra Brut

A

0-6g/l

82
Q

Brut

A

0-12g/l

83
Q

EU label; what is the tolerance (in g/L) for sweetness level for each band (eg Brut)

A

+/- 3g/L

Brut can be up to 15g/l

84
Q

Diameter of corks for sparkling wine

A

31mm

85
Q

Why are sparkling wine corks composed of agglomerate cork?

A

Virtually impossible to cut a cork of this width (31mm) from a cork tree of appropriate age

diploma rough (18 decks)

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