Brainscape's Knowledge GenomeTM

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


See full index

WSET Level3 > Sparkling Wine > Flashcards

Sparkling Wine Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET ® Level 1 Wine flashcards WSET® Level 4 D5 Fortified Wines flashcards WSET ® Level 2 Spirits flashcards WSET ® Level 2 Wine flashcards WSET ® Level 3 Wine flashcards WSET® Level 4 D1 Wine Production flashcards WSET ® Level 4 D2 Business of Wine flashcards WSET ® Level 3 Spirits flashcards WSET ® Level 1 Spirits flashcards
1
Q

Condition to make sparkling wine / Why cool climate region?

A
  1. low sugar level
  2. low alcohol, second fermentation will increase alcohol by a further 1.2%-1.3%
  3. higher acidity
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

How to serve sparkling wine?

A

Flute glass
1. remove the foil and loosen the wire cage
2. the cock must be held securely in a place from the moment the wire cage is loosened.
3. tilt the bottle at an angle of 30, gripping the cork, use the other hand to grip the base of the bottle
4. turn the bottle, not the cork
hold the cork steady, resist its tendency to fly out, and ease it slowly out of the bottle
5. the gas pressure should be released with a quiet “phut”, not an explosion of flying cork.

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

What is the pressing used in the sparkling wine?

A

whole bunch pressing

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

Method of sparkling wine

A
  1. tank method
  2. traditional method
  3. transfer method
  4. Asti method
  5. carbonation
  6. ancestral method
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

How to make wine in Asti method?

A
  1. production of sweet sparkling wine
  2. only one fermentation involved.
  3. juice is chilled and stored till needed
  4. fermentation takes place in pressured tank
  5. part away through fermentation the tank is sealed and CO2 is retained
  6. fermentation stopped when the alcohol level reached 7% then filtered under pressure and bottled for immediate sale.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Reason to make Tank Method?

A
  1. retain the flavours of the base wine
  2. high volume at a lower price
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Production of Tank Method?

A
  1. first fermentation takes place in a temperature-controlled stainless tank to retain pure fruit flavours
  2. usually not undergo malolactic conversion or oak ageing
  3. yeast, sugar, yeast nutrients and clarifying agents are added to the wine and second fermentation take place in a sealed tank
  4. CO2 is created and dissolved then filtered under pressure
  5. No note of yeast autolysis
  6. some producer interrupt fermentation by chilling to leave some residual sugar.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Difference of Sekt and Deutscher Sekt

A

Sekt: grape sourced from Frace or Italy
Deutscher Sekt: grapes from Germany, best are made from Riesling, no required to use traditional method

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

Region of Tank Method

A

Processo (Processo DOC / Congeliano Valdobbiadene DOCG)

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

Why Blending?

A
  1. achieve house style
  2. improve the balance of the wine
  3. enhance complexity
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Traditional Method Procedures

A

Base Wine > Blending > Second Fermentation > Yeast Autolysis > Riddling > Disgorgement and Corking > Bottle Ageing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What to add in second fermentation?

A

liquer de tirage –> mixture of wine, sugar, yeast, yeast nutrients and clarifying agents

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Describe yeast autolysis.

A
  1. dead yeast cells start to break down releasing chemical compounds into wine
  2. most active over the first four to five years
  3. keep the lees in contact with the wine can maintain the wine freshness for years
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what is the function of yeast autolysis

A

contributing flavours like bread, biscuits, toasty notes

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

What is the machine use in some riddling method?

A

Gyropalette –> machine holds 500 bottles and complete riddling

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

Describe Dosage.

A

topped up with liqueur d’expedition, a mixture of wine and sugar –> determine the sweetness level
- liqueur d’expedition can be fresh or toasty from oak and dried fruit from bottle aging to achieve the style.

16
Q

What is the process of Transfer method?

A
  1. same as traditional method up to the point of riddling
  2. bottles are disgorged into a sealed tank under pressure then filtered to remove yeast
  3. Liqueur d’ expedition is added and rebottle into a fresh bottle
  4. labelled as “bottle-fermented”
  5. undergo a second fermentation in bottle
17
Q

Why do people choose transfer method?

A

to avoid costly and complex process of riddling and disgorgement.

18
Q

What is the requirement of Cremant?

A
  1. traditional method
  2. spend a minimum of 9 months on lees
19
Q

Why vintage sparkling wine can be sold in a premium price?

A
  1. age minimum 36 months, 12 months on lees
  2. made in the best year
  3. considered as more toasty, biscuity notes, which have more complexity
  4. benefit from several years cellaring
  5. it is in a single year
  6. generally made from the best parcels of grapes
20
Q

What soil is Champagne use?

A

chalk soil

21
Q

What is Cuvee?

A

first liquid come off the press which contains the purest juice

22
Q

Sub-region of Champagne

A
  1. Montagne of Reims (Pinot Noir)
  2. Cotes de Bar (Pinot Noir)
  3. Vallee de la Marne (Meunier)
  4. Cote des Blancs (Chardonnay)
  5. Cote de Sezanne (Chardonnay)
23
Q

What is the requirement of Cava?

A

Traditional method with 9 months on lees

24
Q

Differences between Champagne and Cava?

A
  1. Region
    Cava: DO covers a number of different non-contiguous areas across Spain, including Navarra, Rioja and Valencia. The vast majority comes from the Catalan. // Champagne: Only Champagne can call Champagne
  2. Months
    - traditional method
    Cava: 9months on lees
    Champagne: 12 months on lees

3.White grape:
Cava: Macabeo, Xarel-lo, Parellada
Champage: Chardonnay, Pinot Noir, Pinot Meunier

25
Q

What is Method Cap Classique?

A
  1. From South Africa
  2. Traditional method sparkling wine with minimum 12 months on lees
26
Q

Which place in Australia is good for sparkling wine?

A
  1. Yarra Valley
  2. Adelaide Hill
  3. Tasmania
  4. Riverina (inexpensive, carbonation and tank method)
27
Q

Which place in New Zealand is good for sparkling wine?

A

South Island
- Sauvignon Blanc –> carbonation or tank method

28
Q

Which place in USA is good for sparkling wine?

A
  1. Los Carneros AVA
  2. Anderson Valley AVA
  3. Central Valley (tank / carbonation method)
29
Q

Describe Ageing in Champagne

A
  1. spend times to age on lees but the duration varies.
  2. Yeast autolysis: dead yeast cells start to break down chemical compounds into the wine = flavours of wine, bread, biscuits, toasty notes = last for 4-5years
  3. wine spend longer on their lees normally develop a more pronounced yeast character

WSET Level3 (27 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions