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WSET 3 > Sparkling Wine Production > Flashcards

Sparkling Wine Production Flashcards

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1
Q

What are 3 requirements for grapes destined for sparkling wines?
(in comparison to grapes destined for still wines)

A
  1. Relatively low in sugar
  2. High acid
  3. No green or herbaceous flavors
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2
Q

Under which climates is it easy to meet these requirements?

A

Cool climates

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3
Q

Why are cool climates more suitable to obtain these requirements?
(Low sugar/ High Acid/ No green flavor)

A

Because in cool climates:
- sugar accumulate slower than in warm climate
- acidity doesn’t drop as fast as in warm climate
= All of which gives time for aromas to develop.

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4
Q

Why are hot climates less suitable to obtain these requirements?

A

In hot climates, sugar accumulates so FAST that aromatics have NOT ENOUGH TIME to develop to desired levels and still taste green. Besides, acidity drops to undesired levels. All of which would lead to unbalanced finished wines.

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5
Q

Why is a relatively low sugar level required?

A

Because after the base wine is made, the second fermentation (to create CO2) will increase the level of alcohol of the finished wine of 1.2 to 1.3% abv.
If the base wine is too rich in alcohol, the finished wine will be unbalanced.

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6
Q

Why is the high level of acidity desired?

A

Because most sparkling are made in a refreshing style.

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7
Q

Why are premium sparkling wines hand-picked and pressed immediately & gently to set maximums?

A

Because whole bunches of unsplit grapes are required.
Bruised or crushed grapes would liberate juice susceptible to oxidation (and lead to color/ tannin extraction when red grapes are used)

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8
Q

Why would a producer of inexpensive sparkling in a warm climate still opt for machine harvest?

A

For speed.

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9
Q

What are the 5 sparkling methods covered on WSET Level 3 program?

A

Traditional Method
Transfer Method
Tank Method
Asti Method
Carbonation

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10
Q

What are the 7 steps of the TRADITIONAL METHOD?

A
  1. Making the base wine, 2. Blending, 3. Second Fermentation, 4. Yeast Autolysis, 5. Riddling, 6. Disgorgement & Ageing, 7. Bottle Ageing
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11
Q

What are some options available to a winemaker in the production of the dry, neutral high acid BASE WINE?

A

MLF or not
Maturation in oak or not
Use of the wine the following year or store for future years.

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12
Q

What are 3 key functions of blending base wines?

A
  • Create a House Style that is consistent over years despite vintage variation (by blending different vineyards, varieties or vintages)
  • To improve the Balance of the wine (the acidity & citrus of Chardonnay & the red Fruit of Pinot Noir)
  • To enhance complexity (old reserve wines or oaked wines with newer wines from different plots)
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13
Q

What is added to the base wine for the next step?
What are the 5 components of this addition?

A

The “Liqueur de Tirage”, composed of:
Wine/ Sugar/ Yeast/ Yeast Nutrients/ Clarifying Agent

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14
Q

What is produced during the SECOND FERMENATION?

A

Dissolved CO2
Additional Alcohol (1.2 to 1.3% abv)

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15
Q

What is the typical pressure inside a bottle of sparkling wine made by Traditional Method?

A

5 to 6 Standard Atmospheres (atm)
or a little over 5 to 6 Kilo Force per sqcm (Kgf/ cm2)
or a little over 5 to 6 Bar

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16
Q

After a couple of weeks, the second fermentation is complete.
What happens in the next few months before riddling and disgorgement?

A

YEAST AUTOLYSIS
Or the break down of dead yeasts producing new compounds responsible for flavors of bread, biscuit and toast, brioche, croissant over 5 or 6 years

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17
Q

What are the purpose and process of RIDDLING?

A

RIDDLING’s purpose is to prepare for disgorgement (or the removal of dead yeast)
It consists of progressively bringing dead yeast to the neck of the bottle by twisting & inclining bottles upside down.

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18
Q

What is the name of the modern tool used for riddling?
What was basic tool used ?

A

Giropalettes (able to handle 500 bottles at once)
Pupitres (racks to hold bottles riddled by employees)

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19
Q

What is the purpose of Disgorgement?

A

Remove the dead yeast.

20
Q

What is the Liqueur d’Expédition?

A

The topping up of bottle with wine containing more or less sugar depending on the desired level of sweetness to balance acidity. Besides sweetness, the wine used can determine the House’s style (It can be oaky/ have dried fruit flavors or freshness…)

21
Q

What is DOSAGE?

A

The amount sugar added, determining the final level of sweetness

22
Q

How is labelled a sparkling wine with no added sugar in the EU?

A

Zéro Dosage
Brut Nature/ Bruto Natural
Naturherb

23
Q

How is labelled a wine with 50g of sugar per liter or more in the EU?

A

Doux/ Dulce/ Sweet/ Mild

24
Q

What are other terms used in the EU to describe the level of sweetness?

A
  • Demi Sec/ Semi Seco/ Medium Dry/ Abboccato/Halbtrocken (32g to 50g/L)
  • Sec/ Secco/ Seco/ Dry/ Trocken (17g to 32g/L)
  • Extra Sec/ Extra Dry/ Extra Trocken (12g to 17g/L)
  • Brut/ Bruto/ Herb (up to 12g/L)
  • Extra Brut/ Extra Bruto/ Extra Herb (up to 6g/L)
25
Q

What seal is typically used for a bottle of Traditional Method Sparkling wine?

A

A considerably compressed cork to which a wire cage is added for security.

26
Q

What is the purpose of bottle ageing in Traditional Method?

A

To let the liqueur d’expédition integrate into the wine.
Most wines are suitable for immediate consumption but premium are suitable for ageing.

27
Q

What is the purpose of the TRANFER METHOD?

A

To save the cost of riddling and disgorgement in the Traditional Method.

28
Q

What is the process of the TRANSFER METHOD?

A

Same as the Traditional Method UP TO RIDDLING
The wine is then disgorged & transferred into a tank under pressure.
Dead yeasts are filtered out
Liqueur d’expédition is added
The wine is then transferred in a fresh bottled & corked

29
Q

How are TRANFER METHOD sparkling labelled?

A

“bottled fermented”

30
Q

Which sparkling method retains the fruity flavors of the base wine rather than producing aromas of toast, biscuit, and bread?

A

The Tank Method

31
Q

What grapes are best suited Tank Method sparkling wines?

A

Aromatic grapes such as Muscat, Riesling or Glera

32
Q

What are the main advantages of the Tank Method?

A

Cheaper
Faster
Less labor-intensive
… and therefore very popular

33
Q

Is it possible to produce superior sparkling wines with the Tank Method?

A

Yes, with high-quality grapes

34
Q

What are the 3 steps of the Tank Method?

A

-Fermentation of the base wine in T° controlled stainless steel tanks, typically blocked MLF, no oak ageing
-Liqueur de Tirage is added in the tank & second fermentation occurs in sealed tank that can hold the pressure.
- Filtration of yeast lees and bottling under pressure.

35
Q

Can Tank Method have autolytic character?
If yes, how can it be achieved?

A

Rarely, because the base wines don’t spend time on lees. This can however be achieved by lees stirring.
Unusual as winemaker prefer to show fruity character.

36
Q

What is the ASTI METHOD ?

A

Method used principally for the production of sweet sparkling wines in the Asti region of Piemonte

37
Q

How does the Asti Method different of the Tank Method?

A

Only ONE (1) fermentation occurs in the Asti Method

38
Q

Describe the Asti Method?

A

-The JUICE is stored near freezing point in tanks until needed, then brought to T° suitable for fermentation.
-Initially, CO2 is allowed to escape through the open tank, then it is sealed under pressure to capture CO2
- When 7% abv is reached, the wine is chilled, filtered out of yeasts and bottled under pressure at 5 to 6 atm.
-The wine is commercialized immediately

39
Q

What is the CARBONATION METHOD?

A

This involves the injection of CO2 in a still wine in a pressured tank.
It is useful to retain flavors of the base wine and therefore suitable for Sauvignon Blanc for ex.
It is the cheapest of all Methods.

40
Q

What are 7 sparkling wine STYLES?

A
  1. Sweet styles, 2.Vintage 3. Non-Vintage, 4. Rosé, 5. Blanc de Blanc, 6. Blanc de Noir, 7. Prestige Cuvée
41
Q

What is a Vintage Champagne?

A

A blend from a single (exceptionally good) harvest.

42
Q

What is a non-vintage sparkling wine?

A

A blend of multiple vintages. Especially useful where there are vintage variation. Useful to insure consistency of quality over time.

43
Q

What are 3 ways of achieving a sparkling rosé?

A

-Blending red and white base wines
-Short maceration
-Adjustment with Liqueur de Tirage

44
Q

What is a Blanc de Blanc?
What is a Blanc de Noir?

A

A white sparkling made only from white grapes
A white sparkling made only from red grapes

45
Q

What term is often used to describe the best sparkling in a producer’s range?

A

Prestige Cuvée
Small in quantities, but very important in the Sparkling Wine (associated with the luxury market and brand reputation of Champagne Houses)

WSET 3 (31 decks)

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