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WSET3 > Sparkling Wine > Flashcards

Sparkling Wine Flashcards

1
Q

What ABV will winemakers try to achieve in the base wine for sparkling. What is done during harvest to make sure this is achievable

A

10-11 % ABV. The grapes are picked earlier when levels of sugar are lower.

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2
Q

How much will the alcohol level increase during secondary fermentation

A

1.2 - 1.3 % ABV

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3
Q

Apart from sugar what other differences are there between grapes used for sparkling and still wines

A

A higher level of acid is desirable for sparkling wines.
Despite relatively low sugars and high acid the grapes must still have sufficient flavor development and no longer have any herbaceous characteristics

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4
Q

Why is it easier to grow grapes for sparkling wines in cool regions than warm ones

A

In cool regions the change in sugar and acidity happens slowly and it occurs at the same time has flavor development. In warm climates the increase in sugar and decrease in acid can happen quickly. Picking early is the only option however this means the grapes may still be green

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5
Q

In the winery what is vital to production of sparking wine

A

The grapes and juice must be handled with care

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6
Q

What is done at harvest time to ensure the best quality grapes for Sparkling wine

A

Hand picking of whole bunches of unsplit grapes occurs in cool climates. In warm climates where grapes are being grown for inexpensive sparlking wine machine harvesting may well be used to ensure all of the grapes are picked quickly at optimum acid and sugar levels

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7
Q

Describe pressing of grapes for sparkling

A

Grapes pressed asap very gently to minimise extraction of color and tannin. This is esp important when using black grapes for white sparkling wine

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8
Q

Why is it preferrable to use whole bunches of grapes for white sparkling wine

A

By avoiding crushing contact between the skins and the grapes is minimised

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9
Q

With regard to pressing grapes what is legislated in the EU

A

The maximum pressure that can be used and the amount of juice pressed from the grapes

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10
Q

In the EU what determines which of the 5 methods is used to produce sparkling wine. What about outside the EU

A

The local wine laws. Outside the EU it is determined by the style of wine desired or cost

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11
Q

What is the traditional method

A

Secondary fermentation in the bottle in which it is sold

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12
Q

What are the principle steps of the traditional method ( after pressing )

A 
Making the base wine
Blending
Secondary alcoholic fermentation 
Yeast autolysis
Riddling
Disgorgement and Corking
Bottle Aging
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13
Q

How are base wines typically fermented. What is the profile of the base wine. What decision must the winemaker make at this point

A

In SS temp controlled tanks ( some still use oak vats or barrels for some or all of their base wine ). Dry, low alcohol, high acid and neutral in character
Winemaker must decide if the base wine will undergo MLF or oak maturation prior to second fermentation

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14
Q

When is most base wine used up. Why would some winemakers keep some back

A

A year after harvest. For Blending

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15
Q

What 3 reasons make blending important

A

Consistency ( if a house style is being repeatedly made )
Balance ( achieve the best possible characteristics )
Complexity ( eg blending in older reserved wines to add complexity )

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16
Q

What is the name of the liquid added to the blended base wine at the start of secondary fermentation. What does it consist of

A 
Liqueur de Trirage
Wine
Sugar
Yeast
Yeast Nutrients
A clarifying agent
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17
Q

What is done once the liqueur de tirage is added

A

The bottle is closed with a crown cap and laid horizontally at a cool constant temp

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18
Q

What pressure might be raised in the bottle after secondary fermentation

A

5 - 6 atmospheres ( 70 - 84 psi )

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19
Q

What happens after secondary fermentation is complete

A

Yeast Autolysis. The yeast cells die and over time break down releasing chemical compounds into the wine typically giving bread, biscuit flavors

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20
Q

How long does yeast autolysis take

A

4 - 5 years but can take as long as 10

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21
Q

What is the name of the A Frame used for riddling. How long does it take to raise the bottle from horizontal to vertical when riddling

A

Pupitre

Roughly 8 weeks

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22
Q

What is the name of the hydraulic device used to automate riddling. How many bottle can it hold and how long does riddling take

A

Gyropalet
500 bottles
A matter of days

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23
Q

What happens when riddling is complete

A

Disgorgement. The neck of the wine bottle is submerged in a cold brine solution to freeze the wine in the neck. The wine is returned right way up, crown cap removed and the pressure ejects the plug of frozen wine

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24
Q

What is the name of the liquid added to the wine after disgorgement. What does this consist of

A

Liqueur d’Expedition ( Dosage )

Mixture of wine and sugar which will determine the final level of sugar in the finished wine.

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25
With modern automation how long does it take from opening the bottle to disgorge it to recorking
Seconds
26
What does dosage do. What are wines called that have no sugar added
Balances the acidity and helps with flavor development. | Brut Nature or Zero Dosage
27
In effect what is the second blending operation
Adding of the dosage
28
What does a sparkling wine cork look like before insertion into the bottle. What causes the mushroom shape
A cylinder with flat face around 3 times the opening of the bottle. The cork is significantly compressed before inserting into the bottle causing the mushroom effect
29
Once recorked what happens to the finished wine. When is it ready to drink
It may be bottle aged for a few months prior to release. Typically wine is ready for consumption on release but some may improve with age
30
What are producers now doing to give consumers some idea of how old NV wines are
Putting date of disgorgement on the label
31
What is the major different between the traditional and transfer methods of producing sparkling wine
They are the same up til the point of riddling. In the transfer method once secondary fermentation is complete the bottles are disgorged into a tank under pressure. The wine is filtered to remove the lees then rebottled
32
How can you sometimes tell whether a wine has been produced using the transfer method rather than the traditional
The transfer method wines will often state "bottle fermented" rather than traditional method or "methode traditionelle" on the label
33
In terms of flavor profile what is the major difference between traditional, transfer and tank methods
Traditional and transfer methods produce wines with autolytic yeasty flavors whereas the tank method yields wines with a pure fruit character retaining the flavors of the base wine
34
When might it be preferrable to make sparkling wines using the tank method
When using grapes with a strong flavor such as Muscat or Riesling as well as when making light fruity wines such as Prosecco.
35
Describe the tank method
Base wine is fermented in a temp controlled SS tank to retain the pure fruit flavors. Base wines do not undergo MLF or oak maturation. Liqueur de tirage is added and the secondary fermentation takes place in a tank able to withstand the pressure. Lees are filtered out and wine is bottled under pressure
36
Why do tank method wines have no autolytic character.
The wine does not spend time on its lees
37
True or False. The Asti method of sparkling wine production includes 2 fermentations like the traditional and tank methods
False. There is only one
38
Describe the Asti method
Wine is warmed and fermentation initiates in tanks. CO2 is allowed to escape then tank is sealed and pressure builds to 5 - 6 atmos. ABV reaches approx 7% then wine is chilled to stop fermentation. Filter under pressure and bottle.
39
What is the cheapest of all sparkling wine production methods. Describe it. When might it be used
Carbonation. Inject CO2 into base wine then bottle under pressure. Used with grapes that have a strong varietal flavor like SB.
40
What is required on a sparkling wine label under EU law
Terms indicating the level of sweetness
41
What does the term NV or non vintage indicate.
Wines made from a blend from more than one year. Typically a standard wine made in the "house" style
42
What are the RS levels for Brut Nature, Brut and Demi Sec
Brut Nature 0 - 3 g/l Brut 0 - 12 g/l Demi Sec 32 - 50 g/l
43
True or False. In all appellations producers who are making vintage sparkling wine are allowed to include a small percentage of wine from other years to ensure quality
False. Champagne does not allow this ( others do )
44
How is sparlking Rose made
By blending red and white base wines or by short maceration. Color can be adjusted when adding liqueur d'expedition
45
Explain the terms Blanc de Blanc Blanc de Noirs Prestige Cuvee
B de B - white grapes only B de N - black grapes only PC - generally the producers best wine
46
How many appellations are there within the Champagne region. How many 1er Cru and Grand Cru villages are there
1 Champagne AC 44 1er Cru 17 Grand Cru
47
Does the Cru rating in Champagne rate the vineyard or the village. What effect does this have on wine quality
the whole village. Leads to some inconsistency between different sites within same village
48
How many sub regions of Champagne are there. Around which 2 centers of production are the 3 most important ones located. What are these 3 important subregions. What are the others
``` 5 subregions Reims and Epernay Montagne de Reims Vallee de la Marne Cote des Blancs Cote de Sezanne Cote des Bar ```
49
What is the climate of Champagne. What challenges do growers face
Cool Continental. Winter frosts, spring frosts and rainy cloudy weather.
50
What, about the grapes remains constant even in the warmest years in Champagne
High acid low sugar
51
What is done in the vineyard to combat frost
Vines are planted on slopes
52
What are the soils of Champagne
Well draining chalk soil that retains just enough water for dry periods
53
What are the 3 Champagne grapes
Chardonnay, Pinot Noir, Meunier
54
Where in Champagne does Chardonnay dominate. What does it lend to a blend
Cote de Sezanne and Cote de Blancs. Citrus, floral and high acid - lighter wines
55
Where in Champagne does Pinot Noir dominate. What does it lend to a blend
Cote des Bar and Montagne de Reims | Lends body and structure as well as a red fruit character
56
Where does Meunier dominate. What does it lend to a blend
Vallee de la Marne ( because it buds late avoiding spring frost ). Gives fruity flavors to a blend.
57
What is the first juice off the press called...what is the remainder.
Cuvee | Taille
58
Why is blending incredibly important in Champagne
Because the weather can vary significantly year to year
59
How many wines might a Champagne producer blend to achieve a consistent "house" style year after year
Dozens
60
How long must NV Champagne be aged / aged on lees
15 / 12 months
61
How long must Vintage Champagne be aged / aged on lees
36 / 12 months
62
In terms of flavor how do NV and Vintage champagnes differ typically
NV are lighter with more fresh fruit flavors. Vintage wines are often more concentrated and show more autolytic character from longer lees aging
63
What is the typical flavor profile of B de B and B de N Champagnes
B de B are light to med bodied with primary citrus flavors | B de N are fuller in body with more red fruit flavors
64
What do many Prestige Cuvee wines require before they are ready to drink
Cellaring time. They can be closed and austere when young
65
What is the most popular style ( RS level ) of Champagne
Brut
66
How long must a Cremant spend on its lees. What are the 3 most important Cremants. By what method are they made
9 months Cremant de Loire, Bougogne, Alsace Traditional
67
What indigenous grapes are NOT allowed in Cremant de Alsace.
Gewurtz and Muscat
68
After Champagne what is the 2nd biggest center for Sparkling wine in France. What are the 2 major sparkling appellations there in addition to Cremant de Loire
Loire Valley | Saumur and Vouvray
69
Saumur makes sparkling wines from which grapes
Chardonnay, Chenin Blanc and Cab Franc
70
How much sparkling wine is made in Vouvray compared to still wine. From which grape
More sparkling, Chenin Blanc
71
What can be said about the autolytic character of sparkling Chenin Blanc compared to Chardonnay or Pinot Noir
Less autolytic. When present it tends to me more smoky and toasty
72
How are sparkling Saumur and Vouvray made. How long must they spend on the lees
Traditional | 9 months
73
Why is Cava DO unusual. Around which town is production centered. Where else can it be made
It covers a wide non contiguous geographic area. Sant Sadurni D'Anoia Navarra, Rioja, Valencia
74
Legally how long must Cava spend on its lees
9 months
75
What are the traditional Cava grapes. What 2 grapes were recently added with some controversy
Xarel-lo, Parellada, Macabeo Monstrell, Grenache Pinot Noir and Chardonnay
76
How do Cavas differ from Champagne
Less acidic and the autolytic character may not follow the typical Champagne toasty, bready profile
77
what grape is used to make Asti sparkling wine. What distinct character does the wine have...what is the profile of the best examples
Muscat Blanc a Petits Grains A distinct grapey flavor Peach and grape overlaid with floral notes
78
What can be said about all Asti
Sweet and low in ABV ( 7% ). Should be drunk young
79
What are the 2 DOCs for Prosecco production
Prosecco DOC and Congliano-Valddobbiandene DOC
80
With Prosecco what 2 terms indicate fruit from an exceptional vineyard site
Rive and Cartizze
81
Prosecco is made from which grape
Glera
82
How is Prosecco made. What is its profile
The tank method. Med acid, fresh aromas of green apple and melon. Made in Brut, ExtraDry and Dry styles but most have higher RS than Champagne or Cava
83
What is spakling wine called in Germany. What method is used to make it
Sekt | Tank Method
84
Where does most of the base wine for Sekt come from. Where do they come from for Deutscher Sekt
France or Italy | Germany
85
What superior appellation can Sekt claim if all of the grapes come from a quality region like Mosel
Deutscher Sekt bA
86
Where are the principle quality sparkling wine producing regions of Australia. From what grapes and by what method
Yarra Valley, Adelaide Hills, Tasmania | Pinot Noir and Chardonnay by the traditional method
87
Where are the inexpensive sparkling wine producing regions of Australia. From what grapes and by what method
Riverina, | Tank method or Carbonation from a variety of grapes
88
What grape is typically used to make sparkling red wine in Australia. What is its profile
Shiraz | Full bodied, red berry fruit, smooth tannin and some RS
89
What does NZs cool maritime climate mean in terms of growing Chardonnay and Pinot Noir for Sparkling wine
The grapes can ripen slowly enough to achieve the necessary balance between acid, sugar and flavor
90
Where are grapes for sparkling wine grown in NZ
Everywhere except Auckland
91
Where do the majority of sparkling wine grapes in NZ come from
Marlborough
92
What method does NZ use to make sparkling SB. Why
Tank or Carbonation to preserve the varietal fruit character
93
What method is used in NZ to make quality sparkling
traditional
94
What is the traditional method called in SA. What grapes are used typically and where are they sourced from
Methode Cap Classique | Pinot Noir and Chardonnay from all over the W Cape
95
Which way do the best sites for sparkling wine face in SA
SE away from the scorching sun
96
What is the association of SA sparkling producers called. How long do they recommend aging on lees. How long is required legally
Cap Classique Producers Association 12 months 9 months
97
Where do the best sparkling wines come from in the US. From which grapes and which method
CA - Los Carneros and Anderson Valley | Pinot and Chardonnay by the traditional method
98
How liong do some CA sparkling wines spend on their lees
5 years is not uncommon
99
Where are inexpensive bulk sparking wines typically made in the US and by what method
High yielding regions such as Central Valley | Tank or Carbonation from a wide variety of grapes

WSET3 (25 decks)

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