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NEWA - CMS Master Sommelier Study > Sparkling Wine Aging > Flashcards

Sparkling Wine Aging Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

All Champagne must spend how many months on the lees? What are the total aging requirements for NV and Vintage?

A

All must spend minimum 12 months on lees

NV: 15 months total
Vintage: 36 months total

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2
Q

What are the aging requirements for Franciacorta, Franciacrota Millesimato, and Franciacorta Riserva? Franciacorta Satèn and Rosé?

A

Franciacorta:
Min 18 months on the lees with 25 months total aging

Franciacorta Millesimato:
Min 30 months on the lees with 37 months total aging

Franciacorta Riserva:
Min 60 months on the lees with 67 months total aging

Franciacorta Satèn/Rosé:
Min 24 months on the lees with 31 months total aging

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3
Q

What are the aging requirements for Cava? (4 designations)

A

Cava:
min 9 months on lees

Reserva:
min 15 months on lees

Cava Gran Reserva:
min 30 months on lees

Cava de Paraje:
min 36 months on the lees

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4
Q

What is the max yield for Crémant d’Alsace AOP? Max press yield?

A

80hl/ha

100L per 150kg max press yield

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5
Q

What is the min atm of pressure for Crémant d’Alsace?

A

min 4atm

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6
Q

What are the aging requirements for Crémant d’Alsace AOP?

A

min 9 months on the lees with 12 months total aging from date of tirage

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7
Q

What is the min must weight for Crémant de Bourgogne?

A

144g/L

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8
Q

What are the aging requirements for Crémant de Bourgogne AOP?

A

Min 9 months on the lees with 12 months total on the lees

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9
Q

What is the min atm of pressure for Crémant de Bourgogne AOP?

A

min 4atm

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10
Q

What is the max yield and max press yield for Crémant de Bourgogne?

A

80hl/ha

100L per 150kg

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11
Q

What is the min must weight for Champagne AOP?

A

min 143g/L

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12
Q

What is the max press yield for Champagne AOP?

A

102L per 160kg

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13
Q

What % of a press yield must be discarded for the production of champagne? What is this called and what is it commonly used for?

A

0-10%

Rebeche

Used for distillation

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14
Q

What are the sweetness levels of Champagne from driest to sweetest and their g/L values? What were they prior to 2010 vs 2010 moving forward?

A

Brut Nature:

0-3g/L (same)

Extra Brut:
0-6g/L (same)

Brut:
0-12g/L (was 0-15g/L)

Extra Dry:
12-17g/L (was 12-20g/L)

Sec:
17-32g/L (was 17-35g/L)

Demi-Sec:
32-50g/L (was 33-50g/L)

Doux:
50g/L + (same)

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15
Q

What are 6 label designations that may be used in lieu for Brut Nature on Champagne?

A 
Non-Dosé
Brut Sauvage
Ultra Brut
Dosage Zéro
Sans Sucre
Pas Dosé
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16
Q

Secondary fermentation for Champagne may not commence prior to what date?

A

January 1 of the year following the harvest

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17
Q

What is the max RS for Champagne base wines?

A

max 10g/L

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18
Q

What are the following values for Crémant du Jura?

min % alcohol
min must weight
min atm of pressure
aging requirements 
rendement de base
max press yield
A

9% abv

144g/L

min 3.5atm

min 9 months on lees with 12 months total from date of tirage

74hl/ha

100L per 150kg

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19
Q

What are the following values for Crémant de Bordeaux?

min % alcohol
min must weight
min atm of pressure
aging requirements 
rendement de base
max press yield
A

min 9% (11% after 2nd fermentation)

144g/L

min 3.5atm

min 9 months on the lees with 12 months total from date of tirage

72hl/ha

100L per 150kg

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20
Q

What are the following values for Crémant d’Alsace?

min % alcohol
min must weight
min atm of pressure
aging requirements 
rendement de base
max press yield
A

9%

144g/L

min 4atm

min 9 months on the lees with 12 months total form date of tirage

80hl/ha

100L per 150kg

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21
Q

What are the grape requirements for Crémant d’Alsace rosé?

A

100% Pinot Noir

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22
Q

What are the 6 grapes permitted for Crémant d’Alsace AOP?

A 
Riesling
Pinot Noir
Pinot Blanc
Auxerrois
Pinot Gris
Chardonnay
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23
Q

What are the departments for production of Crémant d’Alsace AOP?

A

Haut-Rhin

Bas-Rhin

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24
Q

What are the 6 grapes permitted for Crémant de Bordeaux rosé?

A

Red Grapes Only!

Cabernet Sauvignon
Cabernet Franc
Petit Verdot
Cot (Malbec)
Merlot
Carmenère
25
Q

What are the three acccessory varietals permitted at a max of 30% for Crémant de Bordeaux? What is the one uncommon white grape considered a principle variety?

A

Merlot Blanc
Ugni Blanc
Colombard

Sauvignon Gris is the odd one considered a principal along with the 6 major reds and 3 major whites

26
Q

What are the grape requirements for Crémant de Bourgogne?

A

min 30% combined Chardonnay, Pinot Noir, Pinot Blanc, and Pinot Gris

max 20% Gamay

Aligoté, Melon de Bourgogne, and Sacy may be blended in

27
Q

What styles are produced in the following appellations?

Crémant d'Alsace
Crémant de Bordeaux
Crémant de Bourgogne
Crémant du Jura
Crémant de Limoux
Crémant de Die
A

All make Vin Mousseux Blanc and Vin Mousseux Rosé

except Crémant de Die which only makes Vin Mousseux Blanc

28
Q

What are the following values for Crémant de Limoux?

min % alcohol
min must weight
min atm of pressure
aging requirements 
rendement de base
A

9.5%

153g/L

min 3.5atm

min 9 months on the lees

60hl/ha

29
Q

What are the grape requirements for Crémant de Limoux AOP?

A

min 90% Mauzac with Chardonnay and Chenin Blanc

30
Q

What are the grape requirements for the two styles of Crémant du Jura AOP?

A

Vin Mousseux Blanc
Min 70% combined Chardonnay, Pinot Noir, and Trousseau

Vin Mousseux Rosé
Min 50% Pinot Noir, Trousseau, Poulsard, and Pinot Gris

Savagnin may be blended in for both

31
Q

What are the grape requirements for Crémant de Loire AOP? What 9 grapes are permitted?

A

Max 30% combined Cabernet Sauvignon and Pineau d’aunts

Cabernet Sauvignon
Pinot Noir
Pineau d'Aunis
Cabernet Franc
Grolleau
Grolleau Gris
Chardonnay
Orbois
Chenin Blanc
32
Q

What are the following values for Crémant de Loire AOP?

min % alcohol
min must weight
min atm of pressure
aging requirements 
rendement de base
max press yield
A

9%

144g/L

min 4atm

min 9 months on lees with 12 months total aging prior to disgorgement

74hl/ha

100L per 150kg

33
Q

What are the following values for Crémant de Die?

min % alcohol
min must weight
min atm of pressure
aging requirements 
rendement de base
max press yield
max RS
A

min 9% (10% acquired)

144g/L

min 3.5atm

min 9 months on the lees with 12 months total prior to disgorgement

60hl/ha

100L per 150kg

max 15g/L

34
Q

What are the grape requirements for Crémant de Die AOP?

A

Min 55% Clairette
min 10% Aligoté
5-10% Muscat Blanc à Petits Grains

35
Q

What are 7 Crémant AOP in France?

A 
Crémant d'Alsace
Crémant du Jura
Crémant de Bourgogne
Crémant de Bordeaux
Crémant de Limoux
Crémant de Die
Crémant de Savoie
36
Q

What is the max RS allowed for Crémant de Die?

A

max 15g/L meaning that Brut is the sweetest designation it can be

37
Q

What is the department of production for Crémant de Bordeaux?

A

Gironde

38
Q

What are the departments permitted for production of Crémant de Bourgogne?

A

Yonne
Saône et Loire
Rhone
Côte d’Or

39
Q

What department is permitted for the production of Crémant de Limoux?

A

Aude

40
Q

What department is permitted for the production of Crémant du Jura?

A

Jura

41
Q

What is the department of production permitted for Crémant de Die AOP?

A

Drôme

42
Q

What 5 departments are permitted for the production of Crémant de Loire?

A 
Indre-et-Loire
Maine-et-Loire
Deux-Sèvres
Vienne
Loire-et-Cher
43
Q

What are 3 producers of Crémant d’Alsace?

A 
Lucien Albrecht
Valentin Zusslin
Jean-Baptiste Adam
Pierre Sparr
Dopff and Irion
44
Q

What are 3 producers of Crémant de Bourgogne?

A 
Val de Mer
François Mikulski
Clotilde Davenne
Jean-Noel Gagnard
Domaine Fichet
45
Q

What are 3 producers of Crémant de Loire?

A 
Château de Breze
Château Soucherie
Château Pierre Bise
Domaine des Baumard
Guy Saget
46
Q

What are 3 producers of Crémant du Jura?

A 
Benedict and Stephane Tissot
Domaine de Montbourgeau
Domaine Labet
Domaine de la Pinte
Domaine Berthet-Bondet
47
Q

What are 3 producers of Crémant de Bordeaux?

A 
Thunevin
Château de Bonhoste
Calvet
Amelia
Jean-Louis Ballarin
48
Q

What are 3 producers of Crémant de Die?

A

Domaine Jacques Faure
La Suzienne
Poulet et Fils

49
Q

What are the following values for Bourgogne Mousseux AOP?

min % alcohol
min must weight
min atm of pressure
aging requirements 
rendement de base
max RS
A

10%

171g/L

min 3.5atm

min 9 months on lees and can be released immediately afterwards

64hl/ha

max 2g/L

50
Q

What are 3 producers of Bourgogne Mousseux AOP?

A

Domaine Trapet
Maison Parigot and Richard
Domaine Louis Boillot

51
Q

What are the two principle varietals for Bourgogne Mousseux? What is considered a third principal varietal but only in the Yonne department?

What 3 accessory white varietals can be blended in at a max of 15%?

A

Pinot Noir and Gamay

César is a principal varietal in the Yonne

Chardonnay, Pinot Girs, and Pinot Blanc

52
Q

What are the three subzones of Bugey AOP? Which two are permitted for the production of sparkling wine? What are the styles produced, aging requirements, min atm, and grapes permitted for each?

A

Cerdon, Montagnieu, and Manicle

Cerdon and Montagnieu allow for production of sparkling wine.

Cerdon (méthode ancestrale rosé)
Gamay and Poulsard. May not be solely produced from Poulsard.
min 2 months on lees
min 3atm

Montagnieu (traditional method Vin Mousseux/Pétillant Blanc)
min 70% Chardonnay, Mondeuse, and Altesse with Gamay, Pinot Noir, Molette, and Jacquere blended in.
min 12 months on the lees
no atm min specified

53
Q

What is the min RS for Bugey-Cerdon?

A

min 40gl/L

54
Q

What are the sparkling wine appellations of Savoie?

A

Seyssel AOP:
Traditional Method Vin Mousseux Blanc

Savoie AOP (prior to 2014):
Traditional method Vin Mousseaux and Pétillant Blanc and Rosé

Bugey AOP:
Traditional Method Vin Mousseaux and Pétillant Blanc and Rosé

Bugey-Montagnieu AOP:
Traditional Method Vin Mousseux and Pétillant Blanc

Bugey-Cerdon AOP:
Methode Ancestrale Vin Mousseux Rosé

55
Q

What are 3 producers of Bugey-Cerdon?

A

Renerdat-Fache
Patrick Bottex
Raphael Bartucci

56
Q

What are the two sparkling wines produced in Limoux AOP? What are the lees time and min atm for each? Grape Requirements?

A

Blanquette de Limoux:
min 9 months on lees with min 3.5 atm
min 90% Mauzac with Chardonnay and Chenin Blanc

Limoux Méthode Ancéstrale
min 2 months on lees with min 3atm
100% Mauzac

57
Q

What 3 sparkling wine appellations in Touraine, the styles each produces, aging requirements,

A

Touraine AOP:
Traditional method mousseux and pétillant blanc/rosé
min 9 months on lees

Montlouis-sur-Loire AOP:
Traditional method mousseux/pétillant blanc
9 months total aging after tirage

Vouvray AOP:
Traditional method mousseux/pétillant blanc
12 months total aging after tirage

58
Q

What are 3 producers of Vouvray Mousseux?

A

Huet
François Pinon
Philippe Foreau

59
Q

What are 3 producers of Montlouis-sur-Loire Mousseux?

A

Domaine de la Tailles aux Loups
François Chidaine
Domaine la Grange Tiphaine

NEWA - CMS Master Sommelier Study (60 decks)

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