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WSET3 🍷 > SPARKLING WINES 🍾 > Flashcards

SPARKLING WINES 🍾 Flashcards

1
Q

Grape requirements to produce sparkling wine

A

Low sugar, high acidity, no green herbaceous flavors

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2
Q

Methods to produce sparkling wines

A

Traditional, transfer, tank, Asti, carbonation

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3
Q

Traditional Method for sparkling wine

A

Base wine, blend, second fermentation in bottle (liqueur de tirage), yeast autolysis, riddling (pupitre or gyropalette), disgorgement and corking (liqueur d’expédition), bottle ageing.

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4
Q

Transfer Method for sparkling wine

A

Base wine, blend, second fermentation in bottle (liqueur de tirage), yeast autolysis, transfer wine into tanks, filter and bottling (liqueur d’expédition).

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5
Q

Tank Method for sparkling wine

A

Base wine, blend, second fermentation in tanks (liqueur de tirage), yeast autolysis, filter and bottling (liqueur d’expédition).

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6
Q

Asti Method for sparkling wine

A

Only for sweet sparkling wines in the Asti region. Chilled juice and stored until needed, warmed and fermentation takes place in pressurized tanks (CO2 is retained) until 7% abv and pressure of 5/6 atm, stop the fermentation by chilling, filter and bottling.

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7
Q

Carbonation for sparkling wine

A

CO2 is injected into a still wine and then bottled under pressure.

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8
Q

Style of “Non-Vintage” sparkling wine

A

Grapes harvested in more than one vintage

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9
Q

Style of “Vintage” sparkling wine

A

Grapes harvested in only one vintage

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10
Q

Style of “Rosé” sparkling wine

A

Blending red and white wines or short maceration

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11
Q

Style of “Blanc de Blancs” sparkling wine

A

White wine from white grape varieties

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12
Q

Style of “Blanc de Noirs” sparkling wine

A

White wine from black grape varieties

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13
Q

Style of “Prestige Cuvée” sparkling wine

A

Not labeling term, used to describe the best wine(s) in a producer’s range

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14
Q

Sweetness level in sparkling wines (from the lowest to the highest)

A 
0÷3 g/L – Brut Nature/Zéro Dosage
0÷6 g/L – Extra Brut
0÷12 g/L – Brut
12÷17 g/L – Extra-Sec/Extra-Dry
17÷32 g/L – Sec/Dry
32÷50 g/L – Demi-Sec
\+50 g/L – Doux/Sweet
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15
Q

Premier Cru in Champagne

A

44

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16
Q

Grand Cru in Champagne

A

17

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17
Q

Main regions in Champagne

A

Montagne de Reims, Vallée de la Marne, Côte des Blancs, Côte de Sézanne, Côte des Bar

18
Q

Champagne regions for Chardonnay

A

Côte des Blancs, Côte de Sézanne

19
Q

Climate in Champagne

A

Cool continental

20
Q

Champagne regions for Pinot Noir

A

Montagne de Reims, Côte des Bar

21
Q

Champagne regions for Meunier

A

Vallée de la Marne

22
Q

Ageing for non-vintage Champagne

A

15 months (12 months on the lees)

23
Q

Ageing for vintage Champagne

24
Q

“Crémant”

A

French sparkling wine

25
Most important ACs for Crémant
Crémant d'Alsace, Crémant de Bourgogne, Crémant de Loire
26
Grapes for Sparkling Saumur
Chardonnay with Chenin Blanc and Cabernet Franc
27
Grapes for Sparkling Vouvray
Chenin Blanc
28
Ageing for Cava
9 months on the lees
29
Grapes for Cava
Traditional: Macabeo, Xarel-lo, Parellada Modern: Chardonnay, Pinot Noir
30
Alcohol in Asti sparkling wine
7% abv
31
Method of production for Prosecco
Tank
32
"Sekt"
German sparkling wine, made by (usually) tank method with base wines that come (generally) from France and Italy
33
"Deutscher Sekt"
German sparkling wines with grapes grown only in Germany
34
The best Australian wine regions for spakling wines
Yarra Valley, Adelaide Hills, Tasmania
35
New Zealander region that doesn't grow grapes for sparkling wine
Auckland
36
"Méthode Cap Classique"
Sparkling wines by traditional method in South Africa
37
Ageing for Cap Classique
9 months | 12 months for members of Cap Classique Producers Association
38
The best Californian wine regions for spakling wines
Los Carneros AVA, Anderson Valley AVA
39
The best New Zealander wine region for spakling wines
Marlborough
40
Ingredients of liqueur de tirage
Wine, sugar, yeast, yeast nutrients, clarifying agent
41
Ingredients of liqueur d’expédition
Wine, sugar
42
Grape used for Asti sparkling wine
Muscat Blanc a Petits Grains

WSET3 🍷 (21 decks)

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