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WSET Level 2 > Sparkling Wines > Flashcards

Sparkling Wines Flashcards

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1
Q

Name 5 most common grapes used to make sparkling wine

A

Champagne, Pinot Noir, Moscato, Meunier, Glera

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2
Q

Name two types of methods used to make Sparkling Wines

A

Bottle Fermentation and Tank Fermentation

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3
Q

Describe the typical acid, sweetness and alcohol level for base wine that is used to make sparking wines.

A

High acid, low alcohol, dry

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4
Q

The base wines used to make sparkling wines can be from different vintages, varieties and villages. True/False

A

True

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5
Q

What is the name of the process that sugar and yeast to the base wines

A

Second Fermentation

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6
Q

What is alcohol percentage increase that results from second fermentation

A

About 1.5%

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7
Q

The second fermentation takes place in oak vessels. True/False

A

False, it takes place in sealed vessels (bottle or tank)

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8
Q

What is the Traditional Method of Sparkling wine fermentation actually called.

A

Bottle Fermentation

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9
Q

Which fermentation method is used in Champagne and Cava

A

Bottle Fermentation

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10
Q

In the first step of the Bottle Fermentation method, what 3 items are added to the bottle before it is sealed with a crown cap?

A

Base Wine
Yeast
Sugar

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11
Q

What is yeast autolysis

A

The yeast form a sediment of lees in the bottle and then start to break down.

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12
Q

What flavours are present in the wine a a result of yeast autolysis

A

Biscuit, Bread

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13
Q

What is riddling

A

The process of moving the lees into the neck of the bottle

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14
Q

Describe the Riddling process?

A

The bottle is slowly moved from a horizontal position to an inverted vertical position which allows the lees to slide into the neck

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15
Q

What is a gyropolette

A

A machine used in the riddling process

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16
Q

Describe the disgorgement process

A

One riddled, the neck of the bottle is frozen and the lees are trapped in a plug of ice, the cap is removed and the pressure forces the plug of ice and lees out of the bottle.

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17
Q

What is liquer d’expedition?

A

A mixture of wine and sugar that is used to top up sparkling wines after disgorged.

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18
Q

What is the label given to wines made using the Bottle fermentation method that are dry with high acid and bubbles

A

Brut

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19
Q

What determines the final sweetness of the wine?

A

The dosage (the amount of sugar added at the dosage stage)

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20
Q

What is Demi-Sec

A

Medium sweetness

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21
Q

What is resealing

A

The final stage of the bottle fermentation process. Once the wine is topped up, the bottle is resealed with a thick cork and wire cage.

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22
Q

What are the three varieties used in Champagne AOC

A

Chardonnay, Pinot Noir, Meunier

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23
Q

What does the term non-vintage mean when producing Champagne

A

The base wines are a blend of wines from several vintages

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24
Q

Base wine made from Chardonnay, Pinot Noir and Meunier results in a wine that is ____________ alcohol and _________ acid

A

Low
High

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25
Q

When making Champagne, what is the legal minimum amount of time ageing on the lees is required?

A

12 months

26
Q

Describe a less expensive champagne profile.
Sweetness
Acid
Flavours

A

Dry
High Acid
Apple and light autolytic

27
Q

When using riper grapes for Champagne, do they typically age in contact with lees for a Longer or Shorter time than ripe grapes

A

Longer

28
Q

Describe the flavours a very good quality champagne.

A

Green Fruit
Citrus Fruit
Autolytic (toasted bread and biscuit)

29
Q

Vintage Champaign uses grapes from multiple years to achieve top quality. True/False

A

False

30
Q

Describe the flavour profile of a vintage champagne

A

Apple
Citrus
Autolytic
Nuts
Honey

31
Q

Where Cava produced

A

Spain

32
Q

Which fermentation method does Cava use?

A

Bottle fermentation

33
Q

Where does the vast majority of Cava come from

A

Catalunya

34
Q

What grapes are outside of spanish local varieties are permitted in Cava

A

Pinot Noir and Chardonnay

35
Q

What is the benefit of adding Pinot Noir and Chardonnay to Cava

A

They add both fruit flavours and acidity to the base wine

36
Q

What is the climate in Catalunya

A

Warm

37
Q

Are the grapes in Catalunya typically harvested early, or late

A

Early to retain high acid

38
Q

What are the typical flavours in the base wine in Cava

A

Apple and pear

39
Q

Does Canada age on the lees for a longer or shorter time than Champagne

A

Typically shorter

40
Q

Cava typically has strong autolytic characters. True/False

A

False

41
Q

Champagne does not require a PDO status on the label. True/False

A

True

42
Q

Name four regions aside from France and Spain, that produce sparkling wines using the bottle fermentation process

A

Australia
New Zealand
South Africa
California

43
Q

Which climate typically produces a higher quality sparkling wine

A

cool climates

44
Q

What are the typical grapes used for base wine in regions outside of France and Spain

A

Chardonnay and Pinot Noir

45
Q

What is the labelling term in South Africa to signify the traditional method of sparkling wine,

A

Methode Cap Classique

46
Q

What is one other grape that is sometimes used in South Africa when producing sparkling wine.

A

Chenin Blanc

47
Q

The tank method adds autolytic flavours to sparkling wines. True/false

A

False.

48
Q

Describe the Tank Fermentation process

A

Yeast, sugar and the base wine are added to steel tanks
The second fermentation takes place in the tank, producing bubbles
The lees are removed by filtration
The wine is bottled under pressure and sealed with a thick cork and wire cage

49
Q

The tank method is used to produce both Dry and Sweet sparkling wines. True/False

A

False, only dry

50
Q

What is the name of the method used to produce sweet sparkling wines

A

The Asti Method

51
Q

When using the asti method, what is used in place of dry base wines.

A

Juice

52
Q

What is added to Juice when producing sparkling wines using the asti method

A

Yeast

53
Q

Describe how CO2 is handled during the fermentation process when using the Asti method

A

It is allowed to escape in the beginning before being sealed and retained

54
Q

How is fermentation stopped using the Asti method.

A

Filtering out all of the yeast before all of the sugar has been converted to alcohol.

55
Q

Descibe alcohol and sweetness of an Asit wine

A

Low alcohol
Sweet

56
Q

What is the labelling term for Asti wine

A

Asti DOCG

57
Q

Where is Asti DOCG from

A

Piemonte

58
Q

What grape variety is used to make Asti DOCG

A

Moscato

59
Q

What is the grape variety used in Prosecco DOC

A

Glera

60
Q

Describe the flavour profile of Prosecco

A

Light to medium body with light apple and melon flavours

61
Q

Describe the sweetness of a Prosecco

A

Dry to off-dry

62
Q
A

WSET Level 2 (15 decks)

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