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CAPS - Sensory Development of Wines > Sparkling Wines > Flashcards

Sparkling Wines Flashcards

1
Q

What is a “sparkling” wine?

A

Generic term to wine with bubbles (trapped inside by fermentation or other methods)

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2
Q

When is champagne often drunk?

A

Celebrations
Also can be drunk with food

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3
Q

Can sparkling wine be inexpensive?

A

Yes. Sparkling has a wide range of price points and quality levels.

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4
Q

Name 4 different “ranges” of Champagne.

A
  1. Delicate to powerful
  2. Dry to sweet
  3. White, red and rosé
  4. Young or aged
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5
Q

Where is Champage?

A

Northern region of France
Climate on the outer limits of grape production - hard to grow and ripen

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6
Q

What is the CIVC? What does it do?

A

Comité Interprofessionnel du vin de Champagne
* Regulates and protects the industry

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7
Q

Describe the soil of Champagne.

A

Chalk and limestone

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8
Q

What is the climate of Champagne?

A

Cold continental

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9
Q

Describe Champagne’s weather. What does it cause?

A

Extremely variable, which means that not every year is vintage

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10
Q

List the 3 grapes grown in Champagne.

A
  1. Chardonnay - elegance and finess
  2. Pinot Noir - structure, richness and body
  3. Pinot Meunier - youthful fruitiness
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11
Q

Is it expensive to produce Champagne?

A

Yes: very specific, expensive and time-consuming way of making a sparkling wine requiring long aging and investment.

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12
Q

List the 5 subregions of Champagne

A
  1. Côte de Sézanne
  2. Montagne de Reims
  3. Vallée de Marne
  4. Côte des Blancs
  5. Côte de Bars
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13
Q

Can the “Methode Champagnoise” be used everywhere?

A

Before: could be used outside of Champagne
Now: banned outside of Champagne

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14
Q

List the 10 steps to making Champagne

A
  1. Harvest
  2. Pressing
  3. First fermentation
  4. Cuvée assemblage
  5. Secondary fermentation
  6. Bottle ageing
  7. Remuage
  8. Dégorgement
  9. Dosage
  10. Cork and bottle
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15
Q

Describe the Harvesting process in the making of Champagne.

A
  • Early harvest so low sugar and high acid
  • Different grapes can be picked at different times
  • Careful picking so grapes are preserved
  • Hand picking - grapes are low to ground so hard
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16
Q

Describe the Pressing process in the making of Champagne.

A
  • Quick and gentle
  • Pressed immediately to maintain freshness
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17
Q

How much juice can be pressed?

A

2550 litres from 4000kg grapes
First 1 - 50 litres: often dusty and darker so added to the taille
Cuvée: next 50 - 2050 litres
Taille - last 2050 - 2550 litres

2% more can be extracted
Called La Rebêche
Used to make Ratafia, sweet aperitif

Skins and stalks: distillery to make:
1. Marc de Champagne
2. Industrial ethanol - fuel for Reims public transport

More than the usual of 1 litre per 1 kilogram

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18
Q

Describe the First Fermentation process in the making of Champagne.

A

Create a dry base wine with high acid and 10-11% alcohol

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19
Q

What is the base wine called in French?

A

Vin clair

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20
Q

Is all the base wine used?

A

Some reserved for future wines.

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21
Q

Describe the Cuvée Assemblage process in the making of Champagne.

A

One of the most complicated production processes
Team blends dozens of wines to achieve a “house” style that is consistent year over year
Some older wines may be included in the blend

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22
Q

Describe the Secondary Fermentation process in the making of Champagne.

A

Base wine is bottled with a dose of yeast and sugar
Bottle sealed with a crown cap
Second fermentation happens
CO2 is trapped in the wine

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23
Q

How long does the fermentation process in the bottle during the Second Fermentation stage?

A

6-8 weeks

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24
Q

Describe the Bottle Ageing process in the making of Champagne.

A

Wine laid down in cellar for long time
Yeast cell break down and impart flavour and aromas (autolysis)

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25
Q

How long is NV champagne aged for in bottle?

A

15 months

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26
Q

How long is Vintage Champage aged for in bottle?

A

36 months

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27
Q

Describe the Remuage process in the making of Champagne.

A

Wines were “riddled” by hand; now done by machine
Process that slowly tilts the bottle from horizontal to vertical, moving sticky yeast cells down to the neck so they can be removed

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28
Q

Describe the Dégorgement process in the making of Champagne.

A

Bottle neck is dipped in brine and freezes lees like a plug
Cap removed, pressure pushes out the frozen lees
Bottle is topped up with a mixture of wine and sugar

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29
Q

Describe the Dosage process in the making of Champagne.

A

The process of disgorgement will loose a little bit of wine

At this stage, a bit of wine is added and sugar (if any) to determine the final style/sweetness of the wine.

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30
Q

List 3 sweetness levels of wine and the corresponding name

A

Brut Zero: 0-3 g/l
Extra Brut: 0-6 g/l
Brut: 0-12 g/l

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31
Q

What is the pressure in a bottle of Champagne?

A

4-6 atmospheres

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32
Q

What are the different packaging components of a champagne bottle?

A
  1. Cage / muselet: keeps cork in bottleneck
  2. Cork: pressure makes it mushroom shaped
  3. Stamp: appelation, house, vintage, disgorgement date codes printed on side of cork
  4. Bottle:
    Dark green to prevent light strike
    Thicker and heavier to withstand pressure
    The punt strengthens the bottle, makes it easier to pour
33
Q

What are the 2 categories of Champagne?

A

Non-vintage (NV) and Vintage

34
Q

Describe a NV champagne.

A

The product of multiple blended wines to
achieve a house style
Minimum 15 months aging at the winery before released
Usually drunk within 5 years

35
Q

Describe a Vintage Champagne.

A

Only 2-3 vintages a decade

95% of the wine in the bottle on a vintage year must be from that vintage

Minimum 3 years aging before released

Can age and improve for a decade or more in the bottle after
purchase.

36
Q

What is the Tête de Cuvée?

A

Top wine from a grower
Usually has a House name:
Veuve Cliquot - ‘La Grand Dame’
Moet & Chandon ‘Crystal’

37
Q

What is Grower Champagne

A

Small family owned vineyards and
businesses

Very fashionable especially with sommeliers

RM (Récoltant Manipulant) on a label

38
Q

What does RM mean on a bottle of Champagne?

A

Récoltant Manipulant (Grower / producer)

39
Q

Name the 8 sparkling wine regions in France.

A
  1. Champage
    Crémants de:
  2. Loire
  3. Bordeaux
  4. Limoux
  5. Alsace
  6. Bourgogne
  7. Jura
  8. Savoie
  9. Die
40
Q

Describe Crémant’s style and production in France.

A

Eight Crémant AOCs within France

Made in the traditional method

Minimum aging of 9 months on lees and 12 months total aging

Typically made in a Brut style

41
Q

Describe a typical Crémant.

A

Typically show less autolytic character,
with more emphasis on fruit and varietal character

42
Q

What is Franciacorta?

A

Grape Varieties: Chardonnay, Pinot Noir,
Pinot Bianco

DOCG

Longer minimum ageing requirements

Non-Vintage:18 months on the lees
Vintage: 30 months on the lees
Riserva: 60 months on the lees

43
Q

Describe a typical Franciacorta.

A

Less marked acidity, more generous fruit
than Champagne with more autolytic character
and a richer, rounder mouthfeel

44
Q

What method is used to make Franciacorta?

A

Traditional method

45
Q

Where is 95% percent of Cava made?

A

Cataluña

46
Q

Where else can Cava be made?

A

Valencia, Aragón, Rioja and the Basque country.

47
Q

How is most riddling of Cava carried out?

A

Gyropalettes

48
Q

Describe a typical Cava.

A

Simple citrus fruit character and a bit of
rustic earthiness along with subtle autolytic
notes.

49
Q

What method is used to make Cava?

A

Traditional

50
Q

What 5 regions in the world make sparkling wine using the Traditional method?

A
  1. Champagne
  2. Crémant
  3. Franciacorta
  4. Cava
  5. Cap Classique
51
Q

For how long is Cava aged?

A

Cava - 9 months on less
Cava Reserva - 15 months
Cava Gran Reserva - 30 months

52
Q

What grape varieties are used to make Cava?

A
  1. Macabeo (Viura)
    50% of blend
    Light and aromatic
  2. Xarello: earth, mushroom
  3. Parellada: finer wines, low in body
  4. Char, Garn, Mon, PN and Trepat (rosé only)
53
Q

What are the sugar levels in Cava?

A

Brut Nature: 0-3 g/l
Extra brut: 0-6 g/l
Brut: 0-12 g/l
Extra Seco: 12-17 g/l
Seco: 17-32 g/l
Semi-seco: 32-50 g/l
Dolçe/dulce: 50+ g/l

54
Q

When did Champagne houses start to invest in Northern California?

A

1970’s and 80’s

55
Q

Name 3 Champagne houses that have invested in California.

A
  1. Domaine Chandon (Moët et Chandon)
  2. Roederer Estate (Louis Roederer)
  3. Domaine Carneros (Taittinger)
56
Q

What are notable sparkling wine AVA’s in California?

A

Carneros
Anderson Valley

57
Q

What are the principal sparkling wine grapes in California?

A

Chardonnay
Pinot Noir

58
Q

Describe a typical sparkling wine from California

A

Warmer climate, different soils lead to
riper, rounder, and fruitier styles than
Champagne.

59
Q
A
60
Q

What is the Transfer Method?

A

Goes through second fermentation in a bottle.

Entire contents of the bottles are poured into a tank and the wine is clarified and
dosage added.

This is great for large formats of Champagne.

It does not go through remuage.

Does not usually have the same quality of bubbles or flavours.

They may label these wines as ‘bottle fermented’

61
Q

What are two other names for the tank method?

A
  1. Charmat
  2. Cuvée close
62
Q

Describe the tank method.

A

Base wine transferred to pressurized tank for 2nd fermentation

Little or no time on lees

Yeast filtered out at bottling

Cheaper, faster, and less labour intensive

63
Q

Describe a sparkling wine using the Cuvée close method.

A

Fruity sparkling wines
Less autolytic character
Slightly lower carbonation

64
Q

Name 2 regions that make sparkling wine using the Cuvée close method

A

Prosecco
Sekt

65
Q

x

What is the classic zone in the Veneto for producing Prosecco?

A

Conegliano-Valdobbiadene DOCG:

Classic zone in hills between the towns of
Conegliano and Valdobbiadene

66
Q

What grape is used to make Prosecco? What is the minimum percentage?

A

Glera grape. Must be at last 85%

67
Q

What are some local varieties that can be added to Prosecco (max 15%)

A
  1. Verdiso
  2. Bianchetta
  3. Perera
  4. Glera Lunga
68
Q

What does “Sui Lieviti” mean on a bottle of Prosecco?

A

On lees

69
Q

List the different dryness levels of Prosecco Superiore DOCG

A

Extra Brut: 0-6 g/l
Brut: 0-12 g/l
Extra Dry: 12-17 g/l
Dry: 17-32 g/l

70
Q

Where is Moscato d’Asti DOCG produced?

A

Piedmont

71
Q

What method is used to make Moscato d’Asti?

A

Tank method

71
Q

Describe a typical Moscato d’Asti

A

Lightly sparkling, golden-
colored wine produced in the
northwestern Piedmont region

Muscat Blanc à Petits Grains

Low alcohol content (5.5% ABV)

Lightly sweet flavor, and soft, gentle bubbles (frizzante in Italian)

Aperitif or dessert wine pairing

72
Q

How are sparking red wines made (think skin contact and tannins)

A

Base red wine made with 2 – 5-day skin contact

Often some sweetness to balance tannins

73
Q

Where is Lambrusco made?

A

Emilia-Romagna

74
Q

Describe a Lambrusco

A

Different varieties

Pale to deep red colour

Taste: Fruity with crisp acidity, low tannins

75
Q

Describe a sparkling Shiraz.

A

Sourced from warmer climates in Australia

Base wine may see oak maturation

Taste: Full bodied with high tannins and
alcohol

76
Q

Describe the Ancestral Method for making sparkling wine.

A

Original sparkling wine production method

Bottling young wines before full dryness

Fermentation continues in bottle

Carbon dioxide becomes trapped in wine

77
Q

Describe a sparkling wine using the Ancestral Method.

A

A lightly sparkling wine

Some sweetness

Cloudy with some sediment

Generally sealed by a crown cap

78
Q

Can you define:
1. Sekt-Germany
2. Espumante-Portugal/Argentina
3. Martinotti Methos
4. Sui Lieviti-Italian
5. Methodo Classico
6. Traditional Method
7. Cap Classique from South Africa

A

CAPS - Sensory Development of Wines (14 decks)

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