Sparkling Wine 2 (chris) Flashcards

1
Q

Prosecco has a DOC and a DOCG region, name them.

A

Presecco DOC which covers wide area of the Veneto and Friuli and the higher quality Conegliano-Valdobbiadene DOCG. Fruit for the later must be grown between the two towns of Conegliano and Voldabbiadene on the steep limestone hills north west of Venice.

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

Presecco uses what grape variety

A

The grape variety is called Glera.

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

Describe Prescco’s production and flavor

A

Presecco is typically produced by the tank method and the wines have an approachable style.

Medium acidity with fresh aroma of green apple and melon.
It is made in Brut, Extra Dry and Dry style,
typically these wines have slightly higher levels of residual sugar then would be found in most Champagne and Cava.

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

Describe ideal vineyard and fruit conditions for premium sparkling wine.

A

1st Vineyards in cool regions are best because high acid levels are desired.
2nd Should be ideally be relatively low in sugar compared with those used for still wines to be abv low on first fermentation. The second fermentation gives most sparkling wines their bubbles also increases alcohol levels by 1.2 to 1.3%. Third despite high acid and low sugar concentration the flavors of the grape must be ripe and no longer have green herbaceous flavors.

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

Describe harvesting premium and inexpensive sparkling wine grapes

A

premium: handpicked to retain whole bunches of unsplit grapes.
inexpensive: In warm regions machine harvesting is the most efficient way of picking grapes before they accumulate too much sugar and lose their acidity.

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

Describe pressing

A

Sparkling wine should be pressed as soon as possible. Pressing will be gentle to minimize the extraction of any tannins and color. This is especially important when using black grapes for white sparkling wines. The use of whole bunches helps with this. Bu avoiding crushing contact between the skins and juice is minimized. EU regulations determines maximum pressure that can be used during pressing.

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

Describe Traditional Method

A

Making the basewine, blending, second alcoholic fermentation, yeast autolyis, riddling, disgorgement, corking, then bottle aging,

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

Describe Transfer Method

A

It is the same as tradition but avoids the complex process of riddling and disgorgement. Making base wine, blending, second alcoholic fermentation, yeast autolyis, entire contents of bottles disgorged into a sealed tank under pressure. The wine is filtered to remove yeast lees, Liqueur d’expedition is added and the wine is rebottled into a fresh bottle. This method can reduce cost of good quality sparkling wine.

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

Describe blending and why it is important

A

The process of blending

1) creates a consistent house style every year by blending between vineyards, vintage, and grape varieties
2) blending can be used to improve balance of the wine. (Ex, chard[citrus, finesse and longevity, and pinot noir brings aromas and flavors of red fruit and more body)
3) enhances the complexity of the wine. Blending with old reserve wine(dried fruit), oaked wine(broader texture and spicy flavors).

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

describe second alcoholic fermentation

A

Liquer de tirage is added, bottle is closed with a crown cap that includes and plastic cup insert. The bottles are stacked horizontally in the producer’s cellar at a cool constant temperature. A slow fermentation takes place. The alcohol is raised by around 1.2-1.3% abv and the CO2 generated by the yeast dissolves into the wine creating the sparkle. This creates pressure in the bottle equivalent to five or six atmospheres.

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

What is Liquer de tirage?

A

A mixture of wine, sugar, yeast, yeast nutrients, and clarifying agent. It is added to start the second alcoholic fermentation.

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

What is yeast autolysis?

A

After the completion of second alcoholic fermentation, the yeat die and form a sediment of lees in the bottle. Over months these dead yeast cells start to break down releasing chemical compounds into the wine. A process known as yeast autolysis. These compounds contribute to the flavor of the the wine. Giving bread, biscuit, and toasty notes. More time on lees the more pronounced the character. Once autolysis is complete, keeping the lees in contact with the wine can maintain the wines freshness for years.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Describe riddling?

A

Riddling involves moving the bottle slowly from horiztonal to an invertered vertical position. The yeast sediment is dislodged and gradually slides down the side of the bottle collecting in the plastic cup insert in the crown cap.
Traditionally labor intensive done on racks (pupitre) slowly moving bottles too up up to 8 weeks
Now Gyropalette cages holding 400 bottles on hydraulic arms rotate and incline, completes job in matter of days.

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

Describe disgorgement and corking

A

The neck of the bottle is submerged in a very cold brine solution, which freeze the wine in the neck. The bottles are then put upright and crown cap seal is removed and pressure ejects both the sediment and plastic insert.

the bottles are topped off with Liqueur d’expedition and sealed with a cork. Corks are large cylinders about 3 times times the size of the opening. A wire cage is added for complete security?

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

what is Liqueur d’expedition?

A

it is a mixture of wine (it can be aged, oaked, young) and sugar or (no sugar as the case for brut natural or zero dosage). The amount of sugar will determine the final level of sweetness in the wine and is often known as dosage. used to balance acidity and it helps with flavor development.

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

describe bottle aging

A

Aging period for a few months after corking to integrate the liqueur d’expedition into the wine. Premium sparkling wine can benefit from further aging.

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

Describe Tank method

A

Tank method allows the production of sparkling wine that retains the flavor of the base wine. It is ideal for sparkling wine made from Muscat and Rieslin.

First fermentation takes place in temperature controlled stainless tanks. Second fermentation is done by adding Yeast, sugar, yeast nutrients, and clarifying agent are added second fermentation takes place in a sealed tank causing CO2 to dissolve into the wine. It is then filtered of the lees and bottled under pressure. There will be no bready toast flavors because they do not spend time on the lees typically.

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

describe carbonation method

A

C02 is injected into still wine, which is then bottled under pressure. It is used for grapes with strong varietal character it is the cheapest of all methods.

19
Q

What is the sweetness level of Brute Nature

A

0-3 g/L 1st and Lowest level of sweetness

20
Q

What is the sweetness level of Brut

A

0-12 g/ L 3rd level of sweetness

21
Q

What is the sweetness level of Demi-Sec

A

32-50 g/L this is the 2nd highest level of sweetness

22
Q

what is Blanc de Blancs?

A

White sparkling wine made only from white grapes

23
Q

what is Blanc de Noir?

A

A white sparkling wine made only from black grape varieties?

24
Q

What does Vintage mean in champange?

A

In champagne this term means wine that must come from a single year. It is only declared in exceptional years.

25
Q

What method can produce Rose Sparkling wine?

A

Can be made either by blending red and white base wines or by a short maceration. Color can be adjusted by liqueur d’expedition.

26
Q

What is prestige Cuvee?

A

This is not a labeling term but generally describes the best wine(s) in a producers range. Important in champagne for it association with luxury and celebration.

27
Q

what are the three main grape varieties in Champange?

A

Pinot Noir, Chardonnay, Muenier

28
Q

What is Cremant?

A

Term applies to a number of French sparkling wine ACs that are made in the traditional method but not from champagne. Cremant d’alsace, Cremant de bourgogne, and Cremant d’loire.

29
Q

Name the two main Loire sparkling wine regions

A

Saumur and Vouvray

30
Q

What are the key grapes varieties of Saumur sparkling wine?

A

Chardonnay, Chennin Blanc, Cabernet Franc

31
Q

What are the key grapes varieties of Vouvray sparkling wine?

A

Vast majority i Chennin Blanc,

32
Q

why is Cava an unusual DOC ?

A

It span non-contiguous geographic areas across Spain. Vast majority comes from the Catalan Vineyards centered on town of Sant Sadurni.

Other notable regions that can produce Cava are Navarra, Rioja, and Valencia.

33
Q

What are the key grapes varieties of Cava sparkling wine?

A

white Macabeo (Viura), Xarel-lo, and parellada.

rose granacha, monastrell .

Recently and controversially chardonnay and Pinot Noir are allowed.

34
Q

Describe the style and flavor of Cava?

A

Most is dry with medium acidity, and some character for yeast autolysis although may differ from the bread and toast found in champagne. Most is non-vintage and ready to drink. Approachable and easy drinking style.

35
Q

Describe the style and flavor of Champagne?

A

Champagne comes in a range of quality levels and styles. But the wines all have high acidity, and some autolytic flavors.

36
Q

Describe the style and flavor of Asti?

A

Prounced fruity aroma of peach, and grape overlaid with floral notes. All asti is sweet with ~ 7% abv. No Autolytic characters. no benefit to aging must be drunk young.

37
Q

Describe Sekt?

A

It is German sparkling wine. It is made usually from imported base wine from italy or france. Then it is made into sparkling wine in the tank method.

38
Q

Describe the style and flavor of Australian Sparkling Wines?

A

Australia makes both premium sparkling wines made from traditional grapes (chardonnay, Pinot noir) in a multitude of styles non-vintage, vintage, rose, blanc de blanc, blanc de noirs. As well as inexpensive sparkling wines made from tank method in a range of sweetness levels. Including sparkling wine made from shiraz.

39
Q

Describe the Asti Method of making sparkling wines

A

Juice is chilled and stored until needed. When it is required the juice is warmed and the fermentation takes place in pressurized tanks. Initially the C02 is allowed to escape. Part way through fermentation the tank is sealed so that the C02 is retained. Fermentation continues till ~7% abv and pressure of 5 to 6 atmospheres. Fermentation is stopped by chilling the wine. Filtered and bottled for immediate sale.

40
Q

Describe the style and flavor of New Zealand Sparkling wine?

A

makes premium sparkling wines made from traditional grapes (chardonnay, Pinot noir) in a range of styles non-vintage, vintage, rose, blanc de blanc, blanc de noirs.

41
Q

Which countries use traditional champange grapes and use the traditional method

A

New Zealand, Australia, USA, South Africa,

All cultivate Pinot Noir and Chardonnay and use traditional method

42
Q

what are the main premium regions know USA Sparkling wine?

A

Los Carneros AVA and Anderseon valley AVA

43
Q

What is the climate and soil type of Champagne

Name 2 weather related challenges in this region and how are they mitigated

A

It is cool continental with chalky soils.

Frosts is one of the biggest challenges. Vineyards are planted on slopes.
rainy weather, the chalky soil provides excellent drainage and retains water in dry periods