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WSET 3 > SPARKLING WINE > Flashcards

SPARKLING WINE Flashcards

You may prefer our related Brainscape-certified flashcards:
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1
Q

What type of climate is best suited for sparkling wines? Why?

A

In cool climates, grapes with high levels of acidity work well in sparkling wines. Styles are refreshing and light

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2
Q

What do some regions do to assist with retaining acidity in sparkling wine production?

A

Pick the grapes early in hotter climates, such as in cava production in Spain.

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3
Q

What are the 6 methods of making sparkling wine?

A
  1. T.M
  2. Tank method
  3. Asti method
  4. Injection method
  5. Ancestral method
  6. Transfer method
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4
Q

How are sparkling wine grapes traditionally handled? Why this method?

A

Hand-picked in whole bunches. Whole bunch fermented to reduce contact with grape must and skins (especially for black grapes).

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5
Q

How is grape must taken from grapes in sparkling wine production?

A

a gentle press is done to prevent extraction of colour and tannin.

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6
Q

How is the traditional method done? What are the 7 steps.

A
  1. Make a dry still base wine
  2. Blending
  3. Secondary fermentation
  4. Autolysis
  5. Riddling
  6. Disgorgement and corking
  7. Bottle aging
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7
Q

Describe step 1 in Traditional Method production.

A

A dry base wine is made to 10-11%ABV, usually done in stainless steel to promote fresh fruit flavours.

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8
Q

Why is a reserve stored and used?

A

Brand consistency, Used when vintage variation is large, flavour and complexity

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9
Q

Describe step 2 in traditional method production.

A

Blending. done to blend different grapes, different vintages or different grapes from plots of land to achieve complexity, consistency or balance.

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10
Q

Describe step 3 in traditional method production.

A

In secondary fermentation, a mixture of wine, sugar, yeasts, nutrients and clarifying agents is added to the wine to continue fermentation to gain another 1.2-1.3%ABV

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11
Q

What is the addition of yeasts, nutrients, sugars, and clarifying agents called in secondary fermentation?

A

Liqueur de Tirage

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12
Q

What does liqueur de tirage raise the ABV?

A

1.2-1.3%

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13
Q

How many atmospheres of pressure are gained during Autolysis

A

5 to 6

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14
Q

What is the traditional a frame rack called for riddling?

A

Pupitre

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15
Q

What is the riddling machine called?

A

Gyropalette

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16
Q

What is the addition of wine and sugar during disgorgement and corking called?

A

Liqueur d’expidition or dosage

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17
Q

What is the transfer method?

A

An adaptation of the T.M in which once autolysis flavours are achieved, wine is transferred into a tank

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18
Q

What is the ancestral method?

A

single fermentation by fermenting in the bottle

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19
Q

What is the sugar per litre for Brut Nature?

A

0-3g/l

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20
Q

What is the sugar per litre for brut?

A

0-12g/l

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21
Q

what is the sugar per litre for demi-sec?

A

32-50G/L

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22
Q

What are the minimum aging requirements for champagne on the lees, N.V and vintage

A

12m for lees, 15m for N.V, 3 years for vintage

23
Q

What is the first liquid to come off the press called? What is used for champagne?

A

Cuvee, cuvee is the only liquid used in champagne-making

24
Q

What is the remaining liquid after the cuvee called in champagne?

A

Taille

25
Q

Where is Meunier dominated in Champagne?

A

Vallee de la marne

26
Q

Where is P.N dominated in Champagne?

A

Reims, Bar

27
Q

Where is P.N dominated in Champagne?

A

Cote de Bar, Montagne de Reims

28
Q

Where iis Chard dominated in Champagne?

A

Cote de blanc, Cote de sezanne

29
Q

What is prestige cuvee? What is it equivalent to?

A

Grand Vin in bordeaux, it is the best of the cuvee

30
Q

Where does the majority of cava come from in Spain? What town?

A

Catalunya, Sant Sadurni d’Anoia

30
Q

Where does the majority of cava come from in Spain? What town?

A

Catalunya, Sant Sadurni d’Anoia

30
Q

Where does the majority of cava come from in Spain? What town?

A

Catalunya, Sant Sadurni d’Anoia

31
Q

Where does the majority of cava come from in Spain? What town?

A

Catalunya, Sant Sadurni d’Anoia

31
Q

Where does the majority of cava come from in Spain? What town?

A

Catalunya, Sant Sadurni d’Anoia

32
Q

What method is cava made in?

A

T.M

33
Q

What are some growing challenges in Champagne?

A

frost is an issue, ripening and winter freeze

34
Q

How do vintners overcome growing challenges in Champagne?

A

Burners and smudge pots

35
Q

What 3 grapes are permitted in Champagne?

A

Meunier, Pinot Noir, Chardonnay

36
Q

What soil is champagne known for? Why is this beneficial?

A

Chalk soils, beneficial for drainage and very low in nutrients

37
Q

What is cremant?

A

Cremant is sparkling wine done in the traditional method outside of champagne

38
Q

What grapes are permitted in Cremant d’Alsace?

A

Any grapes in Alsace may be used, except for Gewurtz and Muscat. Chardonnay is only permitted FOR cremant

39
Q

What grapes are permitted in a sparkling Saumur?

A

Chardonnay, Chenin Blanc and Cab Franc. Cab Franc makes sparkling rose too

40
Q

What grapes are permitted in a sparkling Vouvray?

A

Chenin Blanc only

41
Q

How long does Saumur, Vouvray, Cremant and Cava spend on the Lees?

A

9 months

42
Q

How is Asti made?

A

Using the Asti method, a tank fermentation in which fermentation is stopped once alcohol reaches 7%. C02 is then trapped in the tank and temp is brought to below 5 to kill yeasts and filter them out.

43
Q

What is Asti made from?

A

Muscat a petit blancs

44
Q

What grape is used for Prosecco?

A

Glera

45
Q

What are 2 labelling terms for exceptional vineyard sites for Prosecco?

A

Cartizze and Rivie

46
Q

What 202 legislation permitted what % of grapes for rose production for prosecco?

A

Pinot noir, up to 15%

47
Q

How is Sekt made?

A

Grape must is sent over from Italy, France, Spain and Sekt is made in Germany

48
Q

What is Deutscher Sekt?

A

sparkling wine made in Germany from german grapes (mainly riesling)

49
Q

What is deutscher sekt bA?

A

Grapes are sourced from a single AOC in germany

50
Q

What is sparkling wine called from S.A? how long does it spend on the lees?

A

Methode Cap Classique, 1 year on lees

WSET 3 (36 decks)

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