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WSET Level 3 in Wines - Thirsty and Wise > Sparkling Wine Production - WSET L3 in Wines > Flashcards

Sparkling Wine Production - WSET L3 in Wines Flashcards

1
Q

What are the key characteristics of sparkling wines?

A

Sparkling wines can be white, red, or rosé, with varying sweetness levels and flavor profiles ranging from fresh and fruity to toasty and nutty.

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2
Q

Why are high-acid, low-sugar grapes ideal for sparkling wine?

A

The second fermentation increases alcohol by 1.2-1.3%, so base wines must be dry and low in sugar, with high acidity for freshness.

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3
Q

Why are cooler regions preferred for premium sparkling wine?

A

They allow slow ripening, preserving acidity while developing ripe flavors without herbaceous notes.

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4
Q

Why is hand harvesting preferred for sparkling wine production?

A

It preserves whole bunches, minimizing juice oxidation and tannin extraction.

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5
Q

How is pressing managed for sparkling wine?

A

Gentle pressing minimizes tannin and color extraction, especially important for white sparkling wines from black grapes.

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6
Q

What is the EU regulation on pressing for sparkling wine?

A

Limits the maximum pressure and juice yield to maintain quality.

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7
Q

What is the traditional method of sparkling wine production?

A

A second fermentation occurs in the bottle, creating high-quality wines with complex flavors.

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8
Q

What is “liqueur de tirage”?

A

A mixture of wine, sugar, yeast, and nutrients added before the second fermentation.

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9
Q

How does yeast autolysis influence wine?

A

It releases compounds that add flavors like bread, biscuit, and toast.

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10
Q

What is riddling, and why is it important?

A

Gradual turning of bottles to collect yeast sediment in the neck for removal.

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11
Q

How is disgorgement performed?

A

Freezes the neck of the bottle, and pressure ejects the sediment when the crown cap is removed.

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12
Q

What is “liqueur d’expédition”?

A

A mixture of wine and sugar added after disgorgement to determine sweetness.

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13
Q

What is the transfer method?

A

Similar to the traditional method but skips riddling, transferring wine to a pressurized tank for filtration and rebottling.

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14
Q

How does the tank method differ from traditional method?

A

Second fermentation occurs in a sealed tank, emphasizing fresh fruit flavors, used for wines like Prosecco.

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15
Q

What is the Asti method?

A

Single fermentation in pressurized tanks for sweet sparkling wines, stopping fermentation early to retain sugar.

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16
Q

What is carbonation in sparkling wine?

A

CO₂ is injected into still wine, the least expensive production method.

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17
Q

What is “Brut Nature”?

A

A sparkling wine with zero dosage and less than 3 g/L residual sugar.

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18
Q

What is “Brut”?

A

A dry sparkling wine with up to 12 g/L residual sugar.

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19
Q

What is “Demi-Sec”?

A

A medium-sweet sparkling wine with 32–50 g/L residual sugar.

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20
Q

What does “Vintage” mean in sparkling wines?

A

Wine made from grapes of a single year, often reserved for the best vintages.

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21
Q

What is “Non-Vintage” sparkling wine?

A

A blend of wines from multiple years, representing a producer’s house style.

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22
Q

What is a “Prestige Cuvée”?

A

The highest-quality wine in a producer’s range, often made from the best grapes and vintages.

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23
Q

What are the main grapes for traditional method sparkling wines?

A

Chardonnay, Pinot Noir, and Pinot Meunier.

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24
Q

What grapes are used for Prosecco?

A

Glera.

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25
Q

What are the primary regions for Champagne?

A

Montagne de Reims, Vallée de la Marne, and Côte des Blancs.

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26
Q

What are the characteristics of Cava?

A

Made primarily from Macabeo, Xarel-lo, and Parellada, with fresh citrus and apple flavors.

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27
Q

What sparkling wine is made in Asti?

A

Sweet, aromatic sparkling wines made from Muscat Blanc à Petits Grains.

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28
Q

How does extended lees aging influence sparkling wine?

A

Increases autolytic complexity, with flavors of bread, biscuit, and toast.

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29
Q

Why is bottle aging important for premium sparkling wines?

A

Integrates flavors and enhances complexity, especially for Prestige Cuvées.

30
Q

What are the typical flavors of Prosecco?

A

Fresh apple, pear, and floral notes, with minimal autolytic character.

31
Q

What defines a rosé sparkling wine?

A

Made by blending red and white wines or through limited skin contact during maceration.

32
Q

What is Blanc de Blancs?

A

Sparkling wine made exclusively from white grapes, typically Chardonnay.

33
Q

What is Blanc de Noirs?

A

Sparkling wine made exclusively from black grapes, typically Pinot Noir or Pinot Meunier.

34
Q

What is the minimum aging requirement for non-vintage Champagne?

A

15 months, with at least 12 months on lees.

35
Q

How long must vintage Champagne age?

A

A minimum of 36 months.

36
Q

What is the minimum pressure for sparkling wines under EU law?

A

At least 3 atmospheres of pressure.

37
Q

What distinguishes Crémant from Champagne?

A

Crémant is made outside of Champagne using the traditional method, often with local grape varieties.

38
Q

What are the characteristics of Sekt?

A

German sparkling wine, often made from Riesling or other local varieties, using either the tank or traditional method.

39
Q

What is the Charmat method?

A

Another name for the tank method, used for sparkling wines like Prosecco.

40
Q

How does sparkling wine production differ in the New World?

A

Greater focus on tank and transfer methods for affordability, with traditional methods for premium wines.

41
Q

What is the role of dosage in sparkling wine?

A

Balances acidity and adjusts sweetness, determining the final style (e.g., Brut, Demi-Sec).

42
Q

What are the key challenges of making sparkling wine?

A

Managing acidity, achieving balance in sugar levels, and controlling fermentation pressures.

43
Q

What is the base wine for sparkling wine called?

A

Vin clair, a still, dry, high-acid wine.

44
Q

How does the second fermentation affect the wine?

A

Adds CO₂, increasing pressure and creating bubbles.

45
Q

What is remuage in sparkling wine production?

A

The process of riddling, turning bottles to collect sediment in the neck.

46
Q

How are wines aged sur lie?

A

Wines remain in contact with yeast lees after fermentation, developing autolytic flavors.

47
Q

What defines the Prosecco DOCG?

A

Higher quality Prosecco from the Conegliano-Valdobbiadene region, often with greater complexity.

48
Q

What is the role of sugar in liqueur de tirage?

A

Provides food for yeast during the second fermentation, generating CO₂.

49
Q

What are the characteristics of Méthode Cap Classique (MCC) from South Africa?

A

Traditional method sparkling wines with fresh fruit flavors and some autolytic complexity.

50
Q

What are the key characteristics of grapes used for sparkling wine?

A

High acidity, low sugar, and neutral flavor to maintain freshness and balance after secondary fermentation.

51
Q

Why is a cool climate important for sparkling wine grapes?

A

It ensures slow ripening, retaining acidity and delicate flavors essential for quality sparkling wines.

52
Q

Why is hand harvesting preferred for sparkling wine grapes?

A

It prevents grape damage, minimizes oxidation, and ensures whole bunches are intact for gentle pressing.

53
Q

Name the five main methods of sparkling wine production.

A

Traditional Method, Transfer Method, Tank Method, Asti Method, and Carbonation.

54
Q

What is the key characteristic of the traditional method?

A

The second fermentation occurs in the bottle, developing complex autolytic flavors.

55
Q

What are the key steps in the traditional method?

A

Base wine production, blending, liqueur de tirage addition, second fermentation, aging on lees, riddling, disgorgement, dosage, and corking.

56
Q

Why are traditional method wines more expensive?

A

Labor-intensive processes, long aging times, and the complexity of bottle handling increase costs.

57
Q

Why is blending important in sparkling wine production?

A

Maintains consistency, balances flavors, and can combine grapes, vintages, or regions for complexity.

58
Q

What is the role of the crown cap in sparkling wine production?

A

Seals the bottle during the second fermentation, maintaining pressure and preventing oxidation and collecting dead yeast.

59
Q

What is the pressure inside a sparkling wine bottle?

A

Typically between 5-6 atmospheres, depending on the method and style.

60
Q

What happens during yeast autolysis in sparkling wine?

A

Yeast cells break down, releasing compounds that add flavors of bread, biscuit, and toast.

61
Q

How long does riddling on an A-frame rack take?

A

Around 6 weeks, gradually moving sediment to the neck of the bottle.

62
Q

How does a gyropalette improve riddling efficiency?

A

Automates the process, completing riddling in a few days rather than weeks.

63
Q

What is disgorgement in sparkling wine production?

A

The process of removing yeast sediment from the bottle after riddling.

64
Q

What does the disgorgement date on a sparkling wine bottle indicate?

A

The date when sediment was removed, useful for understanding freshness and aging potential.

65
Q

What is the transfer method for sparkling wine?

A

Similar to the traditional method but skips riddling, transferring wine to a pressurized tank for filtration and rebottling.

66
Q

What are the steps in the tank method?

A

First fermentation, blending, second fermentation in a sealed tank, filtration, and bottling under pressure.

67
Q

What is the residual sugar level for “Extra Brut”?

A

0–6 g/L.

68
Q

What is the residual sugar level for “Extra Dry”?

A

12–17 g/L.

69
Q

How does autolysis impact sparkling wine flavor?

A

Adds complexity with notes of bread, biscuit, and nut.

70
Q

Why is gentle pressing important for sparkling wine grapes?

A

Minimizes tannin and color extraction, especially for white sparkling wines from black grapes.

WSET Level 3 in Wines - Thirsty and Wise (41 decks)

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