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WSET L3 The Big One GJR > Sparkling Wines > Flashcards

Sparkling Wines Flashcards

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1
Q

What is the French name for the dosage used in making Champagne?

A

Liqueur d’expedition

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2
Q

When pressing grapes the first juice is of the highest quality. What is it called?
What is the rest of the juice called?

A

First juice is the Cuvée.
Then the remainder is called Taille

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3
Q

List 6 key winemaking stages in the production of Traditional Method sparkling wine?

Which of these stages allows a wine maker to define their own wine style*?

A

Base wine created*
Create a 2nd fermentation in bottle.
Ageing/ yeast autolysis*
Riddling
Disgorgement
Dosage*

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4
Q

Yeast autolysis is associated with which two sparkling wine production methods?

A

Traditional Method
Transfer Method

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5
Q

List 4 label names that indicate a wine is made using the traditional method.

A

Champagne
Cremant
Cava
Method Cap Classique

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6
Q

Why are cool climates important for sparkling wines?

A

High acidity and low sugar levels (but still ripe)
First ferment target is just 10~11% abv as 2nd fermentation will add 1.2~1.3%abv, so need to avoid the final wine having too high a level of alcohol.
Sparkling wines are associated with a high acidity - refreshing style.

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7
Q

Why are the best grapes for sparkling wine picked in whole bunches?

A

Avoid colour and tannin being imparted into the juice. (mechanical harvesting shakes grapes off a vine, and breaks skins).

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8
Q

In general, what is the style of the base wine after the first fermentation?

A

10~11% abv
High acidity
Neutral taste
MLF may be allowed or prevented in batches
The base wine might be lightly oaked in batches

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9
Q

Give three reasons why blending is so important with sparkling wines.

A
  1. To make a consistent ‘House’ style considering grapes from different vineyards, different vintages
  2. To improve balance e.g. Chardonnay adds Citrus whilst Pinot Noir adds body and subtle red fruit flavours
  3. To add complexity e.g. Old reserve wines might bring dried fruit. Some matured in oak would bring toast and spice
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10
Q

What are the 2 most important ingredients in Liqueur de Tirage?
When is it used?

A

Sugar and yeast.
Mixed with base wine to start the 2nd fermentation

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11
Q

What is ‘Riddling’, and what is the alternative method for achieving the same objective?

A

Slowly inverting and turning the bottle after a period of resting in order to collect yeast residue from the sides of the bottle.
Gyroplattes as a form of automation. (holding typically 500 bottles).

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12
Q

At what two stages might blending be done in making Sparkling wine?

A

After the base wine is made various parcels are blended before starting the 2nd fermentation

Wine in a Liqueur d’expedition can adjust the flavours of the final wine.

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13
Q

What is Liqueur d’expedition made from?

A

Wine and sugar

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14
Q

What two labelling terms indicate that a wine has been made in the ‘Traditional Method’?

A

Method Champenoise
Methods Traditionelle

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15
Q

How are some producers helping retailers and drinkers know the age of Champagne?

A

Some are showing ‘Disgorgement’ dates on the bottle

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16
Q

What are the 5 main methods for producing a sparkling wine?

A

Traditional Method
Transfer Method
Tank Method
Asti Method
Carbonation

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17
Q

Why is the ‘Asti’ Method unusual?

A

There is only one fermentation

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18
Q

What is the main difference between Traditional Method and Transfer Methods of sparkling wine production?

A

No riddling or disgorgement.
With Transfer method, after the 2nd fermentation and lees ageing the bottles are disgorged into a sealed tank under pressure.
The wine is then filtered, Liqueur d’expedition is added when the wine is bottled

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19
Q

Why might producers choose the Tank Method to make sparkling wine?

A

Less costly.
Suits wines intended to express only primary aromas.

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20
Q

With the Tank Method of Sparkling wine production, where does the 2nd fermentation take place?

A

In a pressurised tank

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21
Q

What grape is used to make Asti?

A

Muscat (aromatic)
(or more precicely, Muscat Blanc a Petits Grains)

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22
Q

Carbonation has what advantage other than being low cost?

A

Results in primary aromas only
(plus also fizz lasts for less time).

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23
Q

What are the French labelling terms for sparkling wine that indicate levels of sweetness?
Or,
Identify the 3 that the WSET highlight as a minimum knowledge requirement (p177 at bottom), along with sugar levels g/l.

A

Brut Nature * 0-3g/l
Extra Brut
Brut * 0-12g/l
Extra Sec
Sec
Demi Sec * 32-50 g/l
Doux

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24
Q

Define ‘non vintage’ sparkling wine

A

Grapes harvested in more than one vintage (and made in the House style

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25
Q

What is required in order for a Champagne to be labelled as ‘Vintage’?

A

Champagne - 100% grapes must come from a single year.

(for other appellations a small percentage from other years is often permitted)

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26
Q

How can rosé sparkling wine be made?

A

-Blending red and white base wines.
-Short maceration.
-Colour can be adjusted at final liqueur d’expedition stage

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27
Q

What is a ‘Prestige Cuvee’?

A

Not an official labelling term but sometimes used by producers to denote their flagship wine.

28
Q

What flavours are associated with autolysis?

A

Biscuit, Bread, Toast, Pastry, Brioche, Bread Dough. (Mention of just a couple of these will be fine for a written answer).

29
Q

What are the minimum ageing requirements for non vintage Champagne
- In total.
- On the lees.

A

-Total 15 months
-12 months on the lees

30
Q

What are the minimum ageing requirements for vintage Champagne
- In total.
- On the lees.

A

Must be matured for a minimum of 36 months, of which at least 12 of those moths must have been on the lees.

31
Q

What is the minimum lees ageing time for Cremant, Saumur, Vouvray, Cava, and Method Cap Classique.

A

9 months.
(In other words, unless its Champagne, its 9 months) - NB Cap Classsique still 12

32
Q

Which of these Champagne grape growing regions are most associated with Pinot Noir, and Chardonnay?
Montagne de Reims.
Vale de la Marne.
Côte des Blancs.
Côte de Sezanne.
Côte des Bar.

A

Montagne de Reims. Pinot Noir
Vale de la Marne.
Côte des Blancs. Chardonnay
Côte de Sezanne. Chardonnay
Côte des Bar. Pinot Noir

(Some mnemomics here? - Suzanne drinks white (blank) wine? )

33
Q

To what is Cru status given in Champagne?

A

The Village.
(With no other criteria this is often critiqued as being too broad a criteria for quality).

34
Q

What does Chardonnay bring to Champagne?

A

Citrus fruit flavours

35
Q

What does Pinot Noir bring to Champagne?

A

More texture (delicate) and a light red fruit flavours.

36
Q

What is the climate in Champagne, and what is one of its main climatic challenges?

What is the predominant soil?

A

Cool,
and Continental (Spring Frosts)

Largely chalk (well drained)

37
Q

Summarise the main differences between
Blanc de Blancs and Blanc de Noirs sparkling wines?

A

Blanc de Blanc is 100% Chardonnay, with more citrus notes.
Blanc de Noir is 100% Pinot Noir and Pinot Meunier with more red fruit flavours.

38
Q

What are the 3 main French Cremant wines/regions?

A

Cremant d’Alsace
Cremant de Bourgogne
Cremant de Loire

39
Q

Cremant d’Alsace can use what grape not typically associated with Alsace?

A

Chardonnay

40
Q

What 3 grapes are used for sparkling Saumur?

A

Chardonnay, Chenin Blanc and Cabernet Franc

41
Q

Which grape is sparkling Vouvray made from?

A

Chenin Blanc

42
Q

Where is most Cava produced?

A

Catalonia, around Penedes (but can be from across the north of Spain in Rioja, Navarra and Valencia.

43
Q

What four grapes (3 native) are used to make Cava?

A

-Macebao (aka Viura),
-Xarel-lo,
-Parellada
-and Chardonnay
(more important to reacall white than reds)

44
Q

Describe a typical Asti style.

A

Sweet, low abv (7%) grapey, fruity, peachy and floral

45
Q

Where is Asti made?

A

Piemonte, north west Italy

46
Q

Where is Prosecco DOC made?

A

North east Italy around Veneto and Friuli

47
Q

Where is Prosecco DOCG made?

A

Near/ onorth west of Venice
From grapes grown between the towns of
Conegliano and Valdobbiadene

48
Q

What are the two exceptional vineyard sites in Conegliano-Valdobbiadene?

A

Cartizze and Rive

49
Q

What grape is used to make Prosecco?

A

Glera

50
Q

What’s the difference between Sekt and Deutscher Sekt?

A

-Sekt is a sparkling wine made in Germany from base wines imported from France and Italy.
-Deutscher Sekt is made from grapes grown in Germany

51
Q

Most Deutscher Sekts are made from what grape?

A

Riesling

52
Q

Which 3 regions, in Australia, produce the best sparkling wines and why?
How are they usually made and from which grapes?

A

Yarra Valley,
Adelaide Hills
Tasmania
The climate is cool or moderate to cool.
Normally made using the Traditional Method
Chardonnay and Pinot Noir

53
Q

In Australia what is red sparkling made from and what production would usually be used?
What does it taste like?

A

Shiraz is best but some made from Cabernet Sauvignon and Merlot
Usually made by Transfer or Traditional Methods
Full body, Red berry flavours, smooth tannins with some residual sugar

54
Q

List 4 countries associated with the Tank Method.

A

Italy - Prosecco
Germany - Sekt
Australia - Bulk sparkling wines
USA - Bulk Sparkling wines

55
Q

What is the South African term for the Traditional Method of making sparkling wine?

A

Méthod Cap Classique

56
Q

Where do the best grapes come from to make Méthod Cap Classique wines?
What grapes are usually used?

A

The Western Cape with the best grapes being from Hillside slopes (facing away from the sun, or near the coast)
Chardonnay and Pinot Noir

57
Q

Where in New Zealand is most sparkling wine made?

A

Marlborough

58
Q

What method is used for the best American sparkling wines?
Where are the best locations and why?
What grapes are most used?

A

-Best made using the Traditional Method
-Los Carneros AVA and Anderson Valley AVA
-Because they are cooler locations
-Chardonnay and Pinot Noir

59
Q

How long must US sparkling wine spend on the lees after the 2nd fermentation?

A

There is no mandated length of time but the best spend up to 5 years on the lees

60
Q

What are the 2 sub-regions within the Prosecco region associated with high quality?

A

Conegliano-Valdobbiadene

61
Q

Why is Vintage Champagne more expensive than Non-Vintage Champagne? Give 2 reasons.

A

As grapes are used only from one vintage the supply will be less.
Reputation as only made in best years, resulting in higher demand.

62
Q

What is the name of the method which involves a partial single fermentation before bottling for a continued fermentation before an optional riddling and disgorgement?

A

Ancestral Method

63
Q

What is the Ancestral Method also know as?

A

Petillant naturel, or ‘Pet Nat’.

64
Q

List the likely styles of an Ancestral Method wine, and account for each. (x5)

A

May be cloudy as riddling and disgorgement is not always carried out.

Fruit forward as sold young.

Can be dry to off dry, as may have been not been fully fermented in bottle.

Varying levels of pressure/fizz, depending on potential from yeast at time of bottling.

Low to medium alochol depending on potential from yeast at time of bottling.

65
Q

What is the minimum lees ageing time for Cap Classique wines?

A

12 months

WSET L3 The Big One GJR (32 decks)

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