Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

WSET Diploma D4 & D5 > Sparkling Wine > Flashcards

Sparkling Wine Flashcards

1
Q

Sparkling Wine Ideal Growing Environment

A

Cool Climate

  • Ripe enough flavours
  • Retain acidity
  • Low sugar/potential alcohol (9-11%)

Warmer areas:

  • riper fruit, lower acidity
  • good for short-aged wines (tank or short time on lees) where lees flavours wouldn’t dominate

Less expensive wines can be grown on flat, fertile plains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Sparkling Wine Grapes: Chardonnay

A

Apple and citrus flavours well-suited to autolytic flavours

Early ripening of flavours but retains acidity

Vulnerable to spring frosts bc early budding

Prone to coulure and millerandage

More disease resistant than Pinot, but powdery mildew, grapevine yellows, and botrytis bunch rot if rain before harvest

Yields can be high without loss of quality

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Sparkling Wine Grapes: Pinot Noir

A

Early Budding and Ripening

Prone to spring frosts, coulure

Moderate yields and quality is worse the higher the yield

Disease prone: downy mildew, powdery mildew, botrytis, bunch rot, fan leaf, and leaf roll.

Add body and red fruit flavours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Vineyard Management for Sparkling Wine

A

Higher Yields: leads to high acid, low potential alcohol, delicate flavours

Good to have high yields in Champagne as mitigates volumes if some of the crop is damaged

Avoid botrytis, which releases enzyme laccase

Off flavours enhanced by the effervescence

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Sparkling Wine Harvest

A

Early harvest for high acidity and to avoid autumn rain

Hand harvest in small crates to avoid splitting grapes/oxidation and introducing phenolics to the juice. Sorting in the vineyard

OR mechanical harvesting for large volume. Can ensure all grapes pick at optimal ripeness, as quicker to harvest. Night harvest. Cheaper. Needs sorting after picking.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Sparkling Wine Pressing

A

Whole bunch: for premium trad method. Gentlest press, low in solids and phenolics. Stems create channels for juice to flow which minimises pressure required. Takes longer as less can fit.

Minimise maceration and extraction from skins

Basket and pneumatic presses

Split into press fractions. Press juice matures faster - for immediate drinking

Clarified before fermentation and can be fined

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Sparkling Wine: Primary Fermentation

A

14-20 degrees C: retains fruit flavours but warm enough for yeast. Low pH juice is stressful for yeast

Stainless steel tanks: large volumes with temp controls

Cultured Yeasts specially chosen to ferment to dryiness in high acid/low pH environment. Can choose strains for certain flavours (for tank method) or neutral (for trad)

Same yeast used for second ferment - must use yeast that can operate in 10% abv with low pH, low temp, high pressure

Rapid autolysis and easy flocculation.

Yeast called Prise de Mousse (EC1118) most common strain

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Sparkling Wine Yeasts

A

Prise de Mousse - EC1118

Eperany selection - LALVIN DV10 (neutral character, works in low pH, high total SO2 and low temp environments)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Base Wine Maturation

A

Can be matured in oak (usually neutral) or on the lees

Stainless steel for fruity styles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Assemblage/Blending

A 
Balance
Consistency
Style
Rose
Complexity
Minimise faults
Volume
Price
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Traditional Method: Secondary Fermentation

A
  • Called Prise de Mousse
  • Liqueur de Tirage (wine, sugar, nutrients, yeast, clarifying agent) added
  • 24g of sucrose per litre for most fully sparkling. +1.5% alcohol for every 24 g/L of sucrose
  • CO2 produces pressure - approx 6 bars for more sparkling wine
  • less sugar for less sparkling
  • bottled and sealed with crown cap
  • stored horizontally at 10-12C
  • Cooler temp = slower ferment, maybe more complex
  • 4-6 week second ferment
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Traditional Method: Lees Ageing

A
  • Matured horizontally (sur latte) in bottle at around 10C
    -Autolysis detectable 15 months
  • Autolytic flavours + anti-oxidative qualities
    BUT the longer it ages on lees, the quicker it evolves once disgorged
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Traditional Method: Riddling and Disgorgement

A

Pupitres for hand riddling
Gyropalettes for mechanical riddling

Bottles cooled to 7C and neck frozen in brine solution

cooling makes CO2 more soluble and the wine less fizzy

Liqueur d’expedition/dosage added

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Sparkling Wine Sweetness Levels

A

Brut Nature 0-3 g/L

Extra Brut 0-6 g/L

Brut 0-12 g/L

Extra Sec 12-17 g/L

Sec 17-32 g/L

Demi-sec 32-50 g/L

Doux 50+ g/L

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Transfer Method

A

Same as traditional, but the wines are transferred into tank instead of riddling

Consistency between bottles

Cost and time savings

Fining agents not needed in liqueur de tirage

Bottles opened by transfer machine and poured into pressurised tanks. Wine sweetened, SO2 added, sterile filtering

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Ancestral Method

A

Bottled before first fermentation started. Remaining sugar ferments in the bottle and the CO2 is trapped.

Can disgorge or not

Ferment can slow or stop, and pick up again later

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Tank Method

A

Quick and cheaper

First ferment at 16-18C to retain fresh aromas

sugar and yeast added for second ferment in pressurised tank

Stopped by cooling to 2-4C and filtering off lees (unless lees ageing desired)

Cold stabilised

Yeast removed by centrifugation or filtration

Sugar levels adjusted, SO2 levels checked/corrected, sterile filtering and bottling.

Bottling done at -2C to slow fizziness and bottled with a counter pressure filler.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Asti Method

A

Only one fermentation. The tank is sealed partway through and the CO2 is trapped. Can stop ferment early by chilling and filtering to leave some residual sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Carbonation

A

Like a sodastream

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

CIVC

A

Comite Interprofessionnel du Vin de Champagne

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Styles of Champagne: NV

A

Blended from multiple vintages

Follows a house style

Blended base wine with reserve wine from previous vintages to create similar profile each year

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Styles of Champagne: Vintage

A

100% must be from the vintage on the label

Only produced from the best vintages

Reflects the house style but does show the unique vintage characteristics

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Styles of Champagne: Rose

A

Rose d’assemblage if white blended with red

Rose de Saignee if done with skin maceration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Styles of Champagne: Blanc de Blancs

A

From white grapes only

Leaner and more austere in youth, with great ageing potential

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Styles of Champagne: Blanc de Noirs

A

from black grapes only.

Fuller-bodied but age more rapidly than blanc de blancs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Styles of Champagne: Grand Cru

A

Only grown in vineyards belonging to grand cru villages

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Styles of Champagne: Premier Cru

A

Only grapes that have been grown in vineyards belonging to premier cru or grand cru vineyards

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Styles of Champagne: Prestige Cuvee

A

Top wine in a producer’s range. NV or Vintage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Styles of Champagne: Late release, recently disgorged

A

Extended lees ageing and disgorged just before release. Age more rapidly after disgorgement

Bollinger RD or Dom Perignon P2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Champagne Climate

A

Cool continental, some oceanic influence

700mm rain per year

Average annual temp 11C

Rain during flowering/fruit set an issues

Harvest dates have moved forward 18 days average in last 30 years, average acidity dropped and potential alcohol risen by .7%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Champagne Soils

A

Thick layer of chalk from an old seabed

High chalk content great for Chardonnay

Chalky limestone with limestone subsoil very common

Chalk is very porous and stores water

Well-drained soil and planting on slopes provides enough water without waterlogging

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Montagne de Reims

A
  • Black Grapes in Grand Cru villages of Mailly, Verzenay, Verzy, Ambonnay, Bouzy
  • Some important Chardonnay vineyards

Grand cru vineyards on chalky soils with good drainage

Wide plateau not mountain

Top villages face north for cool-climate sites, although frost a risk

Wines have high acid and are austere

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Vallee de la Marne

A

West of Epernay

Pinot Meunier

Clay, marl, and sandy soils

Fruity Meunier - bud break is later and ripening earlier than Chard and Pinot, which is good as valley is frost prone

Some Chardonnay

Grand Cru village of Ay

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Cotes des Blancs

A

Due south of Epernay

Grand Cru villages Cramant, Avice, Oger, Le Mesnil-sur-Oger

Chardonnay 95%

Purest form of chalk soils - good drainage and retention balance

Wines with great intensity and longevity, austere when young

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Cote de Sezanne

A

Mostly Chardonnay

Clay and clay/silt soils with pockets of chalk

Warmer, southest facing slopes for fruitier and riper grapes

Less good than MdR, VdlM, CdB

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Cote des Bar

A

Large area in south of Champagne

25% Pinot Noir

Kimmeridgian calcareous marls (also in Chablis and Sancerre)

Steep slopes and stony limestone soils - great drainage, good for Pinot Noir to ripen

Full-flavoured, ripe Pinot Noir for NV blends

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Sparkling Wine Grapes: Meunier

A

Mutation of Pinot Noir

White hairs on leaves

Early budding but buds later than PN and Chard, less prone to spring frosts in VdlM

Does well on heavier clay soils

Ripens earlier than Pinot Noir, good in years with autumn rain

Susceptible to botrytis

Fruity and soft

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Training/Trellising in Champagne

A

Taille Chablis: 3-4 cordons, max 5, spurs with up to 5 bids. Large proportion of permanent wood to protect against frost. Used for Chard

Cordon du Royat: single cordon, spur-pruned, VSP for Pinot Noir and Meunier

Guyot: replacement came with VSP in lesser rated vineyards for all varieties

Vallee de la Marne: similar to Guyot but more buds

Average number of fruiting buds per vine maximum 18 per square metre.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Champagne Vineyard Hazards

A

Winter frost - kills vines

Spring frosts - destroys buds and reduces yields

Cold/rain in June disrupts flowering/fruit set - reduces yields or uneven ripening

Storms and hail in summer - damage grapes and vines

hot and humid summer - after rains, leads to botrytis

Dagger nemotode with spreads fanleaf

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Taille Chablis

A

3-4 cordons, max 5, spurs with up to 5 bids. Large proportion of permanent wood to protect against frost. Used for Chard

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Cordon du Royat

A

Single cordon, spur-pruned, VSP for Pinot Noir and Meunier

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Guyot

A

Replacement came with VSP in lesser rated vineyards for all varieties

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Vallee de la Marne

A

Similar to Guyot but more buds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Champagne Sustainable Viticulture

A

Promoted at a regional level by CIVC

Pesticides replaced by sexual confusion techniques
Mangement of groundwater on slopes
Cover crops to increase biodiversity
Water management schemes
Lighter champagne bottles for NV wines
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Champagne Harvest

A

Comite Champagne sets harvest dates and yields after taking samples from 450 plots. They determine permitted yield and required minimum alcohol by volume.

A winery can apply to INAO for an earler harvest date.

Comite Champagne manages levels of reserve wines. Upper limit of yield is EU law 15,500 kilos/ha

Whole bunch required by AOC

harvest lasts 3 weeks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Champagne pressing

A

Cuvee: first 2050 litres per 4000kilos of grapes
High acid, long ageing potential

Taille: 500 litres
RIcher in colour and phenolics

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

Champagne Lees Ageing Requirements

A

NV: 12 months on the lees, 15 months total
Vintage: 12 months on the lees, 3 years total

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

What does extended lees ageing/late disgorging do to a wine

A

Protect against oxidation, but it evolves faster once disgorged.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

Echelle des Crus

A

A hierarchy system from the early 20th Century that ended bc of EU pressure:

17 grand cru villages: 100%
42 Premier Cru villages: 90-99%
257 other villages 80-89%

The Comite Champagne sets price and then the percentage was given to the village.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Negociant Manipulant

A

Houses which buy grapes, must, or wine to make Champagne at their own premises and market it under their own label.

73% all Champagne Sales and 87% of exports

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

Recoltant Manipulant

A

‘Growers’ who make and market their own labels from grapes they grow in their own vineyards.

Mostly domestic market

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

Cooperative de Manipulation

A

Cooperatives that market Champagne under their own labels, made from their members’ grapes

Sales split between domestic and export

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

Major Groupings of Houses

A

top 5 groupings account for 2/3 sales by value

LVMH: Moet & Chandon, Dom Perignon, Mercier, Veuve Clicquot, Ruinart, Krug

Vranken Pommery Monopole: Vranken, Pommery, Monopole Heidsieck, Charles Lafitte, Bissinger

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

Export vs Domestic Market for Champagne

A

50/50

Total sales 302 million bottles in 2018

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

Maximum Yields for Champagne

A

Average Yield 10,500 kilos/ha over last decade

Comite Champagne sets max yield for base wine for coming year as well as proportion that will go into reserves

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

Champagne Main Export Markets

A

UK, USA, Japan, Germany, Belgium

USA and Japan have highest £/bottle.

UK biggest by volume and lowest average £/bottle.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

Volume vs Price in Champagne Sales

A

Volume down by 10% but value up by 25% in 2008-2018

Lower yields/less chemical fertilisers. Quality over quantity. Lower supply and higher demand.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

Cost of grapes in Champagne

A

6.10 euros per kilo (1.2 kg of grapes per bottle)

Grand Cru and Premier Cru more expensive

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

Cost of NV Champagne vs Vintage Champagne vs Rose

A

NV: less ageing time, can be sold quicker, doesn’t need to be from grand or premier cru

Vintage: 3 years ageing, from higher rated vineyards

Rose: includes red grapes which are more expensive

Oak also raises price

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

Trends in Champagne

A

Brut Nature & Extra Brut

Sweet wines to be iced (Moet Ice Imperial)

Rose Champagne

Single vineyard Champagne

Grower Champagne

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
61
Q

How many Cremant appellations are there?

A

8

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
62
Q

What are the three largest Cremant appellations?

A

Alsace, Bourgogne, Loire

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
63
Q

All Cremant wines have these common features

A
  • Whole bunch pressing/hand harvesting
  • maximum yield of 100L/150kg of grapes
  • min 9 months lees ageing
  • min 12 months ageing after tirage before release
  • max 13% abv
  • min 4 bars pressure
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
64
Q

Cremant d’Alsace Style

A

Medium Intensity
Apple and pear with biscuit autolysis
Medium(+) to high acidity, light to medium body.

Mostly Brut

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
65
Q

What is the production of Cremant d’Alsace?

A

25% total production of Alsace

500 Producers

Vineyard area has grown by 15% over last 10 years

Doubled in volume from 2000-2014

80% sold in France

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
66
Q

Cremant d’Alsace Climate

A

Vosges rain shadow, 200-400m altitude

Sunny and Continental

Dry and hot during growing season but can have rain at harvest. Irrigation not permitted

HIgh diurnal range for acidity

Spring frost can be a problem

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
67
Q

Pinot Blanc vineyard sites

A

Often fertile flats at lower elevations

Some cooler sites in high valleys where still wine grapes don’t ripen - like the Munster Valley with cool airflows

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
68
Q

Cremant d’Alsace Grape Varieties

A

Pinot Blanc, Auxerrois, Riesling, Chardonnay, Pinot Gris, Pinot Noir

Chardonnay only 1% vineyard area. Mostly Pinot Blanc/Auxerrois. Pinot Gris added to raise quality

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
69
Q

Pinot Blanc

A

early-budding, vulnerable to spring frosts

prone to fungal disease

early-ripening, harvested much earlier (end of Aug to early Sept) than other grapes, which helps to spread out harvest with grapes for other wines in teh range

pear and apple, high acidity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
70
Q

Cremant d’Alsace Maximum Yield

A

80 gL/ha, similar to Champagne

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
71
Q

Cremant d’Alsace Rose

A

Must be Pinot Noir

Maceration on the skins 12-24 hours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
72
Q

Cremant d’Alsace business types

A

Co-ops - 43%
Merchant Houses - 37%
Independant Growers - 20%

Co-op Maison Bestheim is single largest company

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
73
Q

Cremant d’Alsace Emotion

A

Prestige category launched in 2012

75% min Pinot Blanc, Chardonnay, Pinot Noir

Min 24 months on the lees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
74
Q

Production Figures for Cremant de Bourgogne

A

10% of the wines produced in Burgundy

More than doubled since 2000

170,000 hL

Sales have risen by 1/3 2007-2017

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
75
Q

Cremant de Bourgogne Style

A

Brut

Medium (+) to high acidity. Medium intensity
apple and lemon to apricot, brioche

Blanc de Blancs, Blanc de Noirs, and Rose made

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
76
Q

Main Areas for Cremant Grapes

A

Maconnais/Cote Chalonnais/Rully

Beaujolais

Near Chablis in Yonne and Chatillon sur Seine

Hautes Cotes de Beaune/Nuits

flatlands of Cote d’or

77
Q

Cremant de Bourgogne Climate

A

Northern: cool climate, need to face south/southeast
- High acidity and light body

Central: continental with drier sunny summer. Expensive fruit

Southern: Mediterranean influence, higher temps, riper fruit and lower acid. Summer storm risk

78
Q

Cremant de Bourgogne Maximum Yield

A

75 hL/ha

Much higher than still wines of Burgundy - so must delcare by March that it will be used for Cremant

79
Q

Cremant de Bourgogne Grape Varieties

A

Gamay, Pinot Gris, Pinot Blanc, Pinot Noir, Aligote, Chardonnay, Melon and Pinot Blanc.

Mainly Pinot Noir and Chardonnay.

80
Q

Cremant de Bourgogne Blanc grape requirements

A

30% minimum Chardonnay, Pinot Noir, Pinot Blanc, Pinot Gris. Max 20% Gamay

81
Q

Cremant de Bourgogne Blanc de Noirs grapes

A

Only Pinot Noir

82
Q

Cremant de Bourgogne Rose grapes

A

Mostly Pinot Noir, but a small amount of Gamay allowed

83
Q

Cremant de Bourgogne Business Types

A

Merchant Houses: 66%
Co-ops: 30%
Independant Winemakers: 2%

84
Q

Significant Producers of Cremant de Bourgogne

A

Jean Charles Boisset

Louis Bouillot

85
Q

Export Markets for Cremant de Bourgogne

A

USA and Sweden

Growth in UK, Belgium, and Germany

86
Q

Premium Cremant de Bourgogne Categories

A

Cremant de Bourgogne Eminant: 24 months lees age

Cremant de Bourgogne Grand Eminant:

  • Whites are Chard and Pinot only
  • Rose has only 20% Gamay
  • Vintage optional but encouraged
  • 36 months lees age minimum plus 3 months in bottle
  • only Brut
87
Q

Sparkling wine appellations of the Loire

A

Cremant de Loire

Sparkling Vouvray

Sparkling Saumur

88
Q

Sparkling Wine Production Figures

A

Sparkling is 13% of all Loire production

Cremant = Vouvray and Saumur put together

90% is white

1/2 Lire sparkling domestic and 1/2 exported

Germant, USA, UK

89
Q

Champagne Houses in Loire

A

Bouvet-Ladubay - owned by Taittinger for 40 yrs

Gratien & Meyer - owned by Alfred Gratien

Langlois-Chateau - owned by Bollinger

90
Q

Loire Sparkling Chenin style

A 
Medium intensity
apple and citrus with light toasty autolytic notes
Develop honey aromas
High acidity
Mostly brut, but also Demi-Sec
Mid-priced, with some premium
91
Q

Cremant de Loire Production Figures

A

from 1600 to 2100 from 2012-2017

500 Producers

92
Q

Cremant de Loire vineyard areas

A

Middle Loire: Anjour-Saumur and Touraine

93
Q

Cremant de Loire climate

A

Atlantic Ocean influence

cool, maritime

Low potential alcohol and high acid

Fungal disease and untimely rain is a problem

94
Q

Cremant de Loire soils

A 
clay-limestone
flint-clay
sand
gravel
tuff

More schist and limestone in Anjou and chalk in Touraine

Overall, good drainage and water retention

Best sparkling sites less well exposed with high proportion of clay but not too much clay

High lime content, so need to use rootstocks with high lime tolerance like Fercal and Riparia Gloire de Montpellier to protect from chlorosis

95
Q

Cremant de Loire Rootstocks

A

High lime content, so need to use rootstocks with high lime tolerance like Fercal and Riparia Gloire de Montpellier to protect from chlorosis

96
Q

Cremant de Loire Grape Varieties

A

Chenin Blanc, Cabernet Franc, Cabernet Sauvignon, Grolleau Noir and Gris, Pineau d’Aunis, Pinot Noir, Chardonnay.

Max 30% Cab Sauv and Pineau allowed

97
Q

Cremant de Loire Maximum Yield

A

74 hL/ha and must declare in July

98
Q

Cremant de Loire Premium Categories

A 
Prestige de Loire
- white only 
- Chenin Blanc, Cab Franc, Chard, Pinot Noir
-24 month lees ageing
vintage
-Brut
-sustainable viticulter
99
Q

Cremant de Loire Business Types

A

19 Merchant Houses
10 Co-ops
400 Producers

Nine large houses = 80% production

100
Q

Saumur Mousseaux and Vouvray Mousseaux still vs sparkling

A

60:40 sparkling to still

101
Q

Saumur Mousseaux production

A

10.6 million bottles on average per year

102
Q

Saumur Mousseaux grapes

A

minimum 60% Chenin Blanc
max 10% Sauv Blanc

Rose must be 60% Cabernet Franc and only 10% Sauv Blanc

103
Q

Saumur Mousseaux Harvest

A

Can be mechanically harvested

more juice extranted than Cremant
100L from 130kilos

104
Q

Vouvray Mousseaux grapes

A

Majority Chenin Blanc with small amount of Orbois

105
Q

Vouvray Mousseau production

A

8.2 million bottles per year

106
Q

Sparkling wine specialist producer

A

Berger Elaborateur

Does all the specialist sparkling stuff for regular producers.

107
Q

Cava growing areas

A

95% grown in Penedes

108
Q

Penedes Region

A

Mediterranean climate with moderate rainfall, some vineyards are high elevation

Soils vary from alluvial soils and clay at low altitude to stony clay and granite at higher altitude

All poor in nutrients with sufficient drainage and water retention

Principal towns are San Sadurni d’Anoia and Vilafranca del Penedes

109
Q

Lleida Province

A

Includes the mountains, 100-700m

Mediterranean climate at lower levels and continental at higher levels

Irrigation system - water from Pyrenees

2200 ha Raimat estate owned by the Raventos (who own Codorniu)

110
Q

Tarragona Province

A

Mainly low and gentle hills
Mediterranean climate
Simple wines for early drinking
Macabeo dominated

In Conca de Barbera, there is Trepat for Cava Rosado

111
Q

Rioja

A

Grapes grown at high altitude in Rioja Alta have higher acidity

Macabeo/Viura (ripens later than Penedes)
Chardonnay

112
Q

Cava Grape Varietals: Macabeo

A

36% of cava vineyards

typically planted 100-300m above sea level in Penedes and higher in Rioja and Lleida

Late budding

High yielding

Susceptible to Botrytis bunch rot and bacterial blight (warm moist conditions)

Light intensity, apple and lemon

113
Q

Cava Grape Varietals: Xarel-lo

A

25% of cava vineyards

at sea level up to 400m in Penedes

Indigenous to Cataluna

Mid-budding (spring frost prone)

Powdery and downy mildew an issue otherwise good resistance

Greengage and gooseberry, herbal and fennel notes, can be earthy when overripe. Ok affinity with oak

114
Q

Cava Grape Varietals: Parellada

A

20% cava vineyards

planted on higher sites (500m) in Penedes

Indigenous to Cataluna

Lowest yielding but latest ripening

Needs altitude for long enough growing season to reach full flavour without high alcohol

Adds finesse and floral notes.

Early budding and susceptible to powdery mildew

115
Q

Cava Grape Varietals: Chardonnay

A

9% cava vineyards

Adds body, richness, finesse

Choice of clone and rootstock essential or otherwise ripens too quickly

116
Q

Cava Grape Varietals: Garnacha Tinta

A

oxidises quickly, so it used less

Red fruit and spicy notes

117
Q

Cava Grape Varietals: Trepat

A

Local to Conca del Barbera

Strawberry and high acid

118
Q

Cava Grape Varietals: Pinot Noir

A

often made into Blanc de Noirs

119
Q

Cava Maximum Yield

A

12,000 kg per ha

Usually low to moderate density

traditional bush vines or single or double cordon

Irrigation permitted but controlled

120
Q

Cava rootstock

A

Chosen for tolerance to line

Macabeo excessive growth if the wrong rootstock

121
Q

Cava vineyard threats

A

Misty & humid mornings = botrytis and downy mildew

Powdery mildew when dry

Grapevine moth (sexual confusion)

122
Q

Cava: Gluconic Acid Values

A

Indicates botrytis infection

123
Q

Cava harvest methods

A

can harvest mechanically or by hand

90% harvested by hand

124
Q

Cava Rosato

A

Minimum 25% black grapes, skin contact rather than assemblage

125
Q

Cava Yield

A

80 hL/ha

126
Q

Cava fermentation temperatures

A

Base wine: 14-16 C

No MLF

127
Q

Styles of Cava: Cava

A

9 months lees ageing

light to medium intensity
lemon, apple, herbal, light biscuit
medium to medium (+) acidity
Acceptable to Good quality, inexpensive to mid-priced

128
Q

Styles of Cava: Cava Reserva

A

15 months lees ageing

Good to very good, midprices

129
Q

Styles of Cava: Cava Gran Reserva

A

30 months lees ageing
toasty, smoky notes
Good to outstanding, premium price

130
Q

Styles of Cava: Cava de Paraje Calificado

A

single-estate

From the grapes of one estate, owned by the producer

vines at least 10 years old

max yield 8000 kg/ha, 48 hL/ha

No acidification

Aged min 36 months

Brut or lower

131
Q

Corpinnat

A

Producer group of wineries that left Cava DO

100% organic

Grown in Penedes

Hand harvest

vinification at winery

90% local varieties

3 categories with min ageing: 18, 30, 60 months

132
Q

Classic Penedes

A

sparkling wines from organic grapes grown in the DO

Traditional method

15 months on lees

133
Q

Espumoso de Calidad de Rioja

A 
hand harvested
traditional method
Crianza (15 months)
Reserva (24 month)
Gran Anada (36 months)
134
Q

Cava Export Markets

A

Germany, Belgium, UK, USA

135
Q

Cava Sales Figures

A

250 million bottles in 2018

Basic cava 87%
Reserva 11%
Gran Reserva and Paraje Calificado 2%
Rosado 8%

136
Q

How much Italian wine is traditional method vs tank method?

A

96% tank method

4% traditional method

137
Q

Prosecco Style

A 
Light to medium(-) intensity
apple and pear
light body
medium to medium (+) acidity
low or medium alcohol
Brut to Demi-Sec (extra dry is most popular)

Spumante and frizzante (lower pressure) style

Acceptable to good quality for Prosecco DOC
Good to very good quality for DOCG

138
Q

Prosecco PDOs

A

Prosecco DOC: 82% production volume. Large area from Trieste to Vicenza, 23,000 ha. Mostly grown on the plain

Conegliano Valdobbiadene - Prosecco DOCG: 16% production volume. Hilly area between Conegliano and Valdobbiadene at 200-320m. Within spumante category, can add Superiore

Asolo Prosecco DOCG: 2% production volume. 1800 in hills south of Valdobbiadene. Can add Superiore to spumante wines.

139
Q

Prosecco climate

A

warm and moderately continental

moderate rainfall

flat plain gets moist air and fog from river, sprays essential for fungal disease

140
Q

Prosecco soils

A

Fertile on the plain, higher yields, lighter and less intense wines

141
Q

Glera

A

Vigorous, semi-aromatic variety

High Yield

Susceptible to millerandage, powdery mildew, and downy mildew, grapevine yellows

142
Q

Glera Trellising Overview

A

Must be trained long as first two buds don’t produce. 8-12 buds with low to medium planting density

Sylvoz

Double Arched Cane

Single/Double Guyot

143
Q

Prosecco permitted yields

A 
Prosecco DOC - 125 hl/ha
Prosecco DOCG - 94.5 hl/ha
   Rive - 90 hl/ha
   Cartizze - 85 hl/ha
Asolo DOCG - 94.5 hl/ha
144
Q

Glera Trellising: Sylvoz

A

High cordon, with shoots that hang down

good for high vigour sites on fertile plain

Inexpensive, minimal winter pruning, suitable for mechanical harvest

Height protects from forst

Encourages over cropping, needs monitoring and trimming to avoid shading, clusters not evenly spaced

145
Q

Glera Trellising: Double Arched Cane

A

Replacement cane pruning, bent into arches to improve evenness of clusters and ventilation

Common on hillsides with high quality fruit

More labour intensive with shoot thinning and tying individual branches

146
Q

Glera Trellising: Guyot

A

On flatter land, allows mechanisation

147
Q

Ciglione

A

Grassy terraced banks on the steeping part of Prosecco DOCG, usually needs to be hand harvested

148
Q

Prosecco Fermentation Temps

A

Primary: 18C for 15-20 days, blocked malo

Secondary: 12-15C for one month

149
Q

Sweetness in Prosecco

A

Traditionally without dosage. Winemakers would calculate sugar needed for CO2 (for either spumante or frizzante) and the residual sugar for the final wine.

150
Q

Charmat Lungo

A

tank wines kept on the lees for at least 9 months

151
Q

Prosecco Col Fondo

A

Lightly cloudy dry wines in frizzante style. Can be DOC or DOCG.

Must say rifermentazione in bottiglia.

Undisgorged

152
Q

Tranquillo Prosecco

A

a small amount of still wine made in Prosecco

153
Q

Rive

A

Rive + Place name (single commune or vineyard)

43 Rives

Handharvested, lower max yield and vintage on label

Means “slope of a steep hill”,

154
Q

Superiore di Cartizze DOCG or Cartizze DOGC

A

Single vineyard of 108 ha in Valdobbiadene

Lower yield requirement

Only Spumante

Steep hills, very good drainage, the highest quality area

Fuller body and more rs than Brut

Prosecco not on the label - Valdobbiadene Superior di Cartizze DOCG or Valdobbiadene Cartizze DOCG

155
Q

Prosecco DOC exports

A

Prosecco DOC is 50% Italian sparkling wine and has doubled in production between 2011 and 2016

75% spumante and 25% frizzante

Exports tripled between 2004-2014

UK, Germany, USA

156
Q

Prosecco DOC Business Types

A

10,000 growers but only 1200 producers of base wine and 350 makers of sparkling

Co-ops: just over half of grapes grown

Private companies bottle 75% of the wine (finishing the base wine from cooperatives)

157
Q

Treviso

A

Prosecco vineyards area for volume of production and sale of base wine to bottling companies. Can appear on label after Prosecco DOC if grapes and production takes place there.

158
Q

Prosecco DOCG Exports

A

Extra Dry 60%
Brut 30%
Extra Brut introduced 2019
32 Companies making 1m bottles per year

40% exported, top countries Germany, UK, Switzerland

159
Q

Asti Style

A

Medium acidity
Sweet
Low alcohol

Asti DOCG: higher in alcohol and fully sparkling

Moscato d’Asti DOCG: lower in alcohol, semi sparkling, higher RS

Good to Very Good and inexpensive to Mid-Priced

160
Q

Asti DOCG climate

A

Moderate continental with cold winters and hot, dry summers

Adequate rainfall, spring and autumn rains

Spring rain can affect fruit set

161
Q

Asti DOCG Soils

A

Regulated to be planted on hillsides

Limestone and clay soils (limestone best for aromatic Moscato Bianco)

162
Q

Asti DOCG Yields

A

Max 75 hl/ha for tank method wines

163
Q

Moscato Bianco

A

Muscat Blanc a Petit Grains

Aromatic

Early budding, mid-ripening

Prone to powdery mildew and botrytis bunch rot

Needs careful canopy management for air circulation

Wasps, bees, flying ants attracted by scent

164
Q

Moscato Bianco/Asti Vineyards

A

Planted at medium density

Guyot system with VSP, to stop overcropping and ensure exposure and promote airflow

Harvested early to mid september before autumn rains and early enough for good acidity

165
Q

Asti Winemaking

A
  • If whole bunch picked, then whole bunch pressed (best quality)
  • If destemmed or machine harvest, then pressed as quickly as possible to avoid oxidation.
  • Must clarified
  • Refridgerated to 2-3C and stored until needed for bottling (up to 2 years without losing aromatics)
  • Single Fermentation at 16-18C
  • Neutral, cultured yeast and no MLF
  • CO2 released through a valve, which is closed partway through fermentation and the remaining CO2 is dissolved into the wine
  • Chill and filtered once at the desired sweetness
166
Q

Asti Fermentation Temperature

A

16-18C

167
Q

Asti DOCG

A

Usually 6-8% abv and 100 g/l

Now can have drier styles (Extra Dry to Dolce), 12+ g/l

168
Q

Asti Metodo Classico

A

Must spend min 9 months on the lees in bottle and must be Dolce (50+ g/l)

169
Q

Moscato d’Asti DOCG

A

4.5-6.5% abv, around 130 g/L

Does not exceed 2.5 atmospheres (frizzante)

170
Q

Asti Business Types

A

Large Producers like Martini & Rosso

Smaller producers sent their grapes to specialist sparkling wine companies or have the wines made for them.

171
Q

Marketing types of Asti

A

Moscato d’Asti

Asti Secco (off-dry)

Asti (Asti Dolce)

172
Q

Asti Exports

A

USA exports doubled since 2009

Majority sold in Europe

70% Asti, 30% Moscato d’Asti

173
Q

Lambrusco Style

A

Medium to Medium (+) Tannin
Red cherry, red plum, strawberry
High acidity
residual sugar

Pale pink to Deep Ruby

Acceptable to Good

Inexpensive to Mid Priced

174
Q

Lambrusco Climate

A

Inland in Emilia-Romagna

Low hills, 150m altitude

Warm continental, some threat of rain at harvest

Irrigation is allowed

175
Q

Lambrusco soil

A

Alluvial clay & silt

Good water retention capacity but risk of compaction

Vineyards grassed between rows to help compaction

High fertility and high yields

176
Q

Lambrusco Trellising

A

Sylvoz (cordon) training or Geneva Double Curtain, good for high vigour vines + mechanisatio

177
Q

Lambrusco Grape Varieties

A

Lambrusco Salamino
Lambrusco Grasparossa
Lambrusco si Sorbara

178
Q

Lambrusco Salamino

A

Most widely planted

Fragrant, deep-coloured, full-bodied

High acidity, usually blended

179
Q

Lambrusco Grasparossa

A

Best of clay and silt, mainly on hillsides

Deep-coloured, full-bodied, medium (+) tannins

180
Q

Lambrusco si Sorbara

A

Pale, lighter bodied wine with high acidity

181
Q

Lambrusco DOCs

A 
Lambrusco Salamino di Santa Croce
Lambrusco Grasparossa di Castelvetro
Lambrusco di Sorbara DOC
Reggiano Lambrusco DOC
Lambrusco di Modena DOC
182
Q

Lambrusco Salamino di Santa Croce

A

85% Salamino

Max Yield 133 hl/ha

183
Q

Lambrusco Grasparossa di Castelvetro

A

85% Grasparossa

Max yield 126 hl/ha

184
Q

Lambrusco di Sorbara DOC

A

60% Sorbara

Max Yield 126 hL/ha

185
Q

Reggiano Lambrusco DOC

A

Made from any Lambrusco varieties within area of Reggio-Emilia

Max yield 126 hl/ha

186
Q

Lambrusco di Modena DOC

A

Lambrusco grown in province of Modena

Very high max yield of 161 hl/ha

Can have low concentration

187
Q

Lambrusco Winemaking

A

Maceration 1-2 days only bc high levels of anthocyanin

Sometimes Grasparossa left 3-4 days for fuller bodied wine

First ferment at 18-20C, no MLF

Mostly Tank Method

Second Ferment at 12-15C, 2 weeks for frizzante and 4 weeks for spumante

No maturation on lees

Stop fermentation early or add RCGM for sweetness

Some traditional method and some ancestral method

188
Q

Lambrusco DOC min abv

A

Spumante 11%

Frizzante 10.5%

189
Q

Lambrusco Export

A

2/3 exported

WSET Diploma D4 & D5 (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions