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WSET 3 > Sparkling wines > Flashcards

Sparkling wines Flashcards

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1
Q

How are the requirements for growing grapes different for sparkling wines than they are for still?

A

1) Grapes should be relatively low in sugar 2) High acid levels are desired 3) even though the grapes are low in sugar and high in acid they still need ripe flavors so they do not have green herbaceous flavors

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2
Q

What type of climate do you need to grow grapes for sparkling wine? And why?

A

Cool climate. The changes to the sugar and acid happen slowly and at the same time as the changes to grapes flavors, in warm climates the sugar rises and acid drops fast and only option is to pick early and have green flavors

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3
Q

What gives sparkling wines their bubbles?

A

The second fermentation and also increases the alcohol levels

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4
Q

Are sparkling wine grapes hand or machine harvested?

A

Premium wines are hand harvested, high volume are machine harvested to pick before sugar rises and lose acid

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5
Q

How is pressing and crushing handled during the making of sparkling wine?

A

Pressing is immediate and gentle to avoid extraction of tannins or colors and crushing is avoided to minimize contact between skins and juice

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6
Q

What are the five methods to produce a sparkling wine?

A

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

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7
Q

Do laws govern which method is used to make sparkling?

A

In Europe local laws may govern, outside of Europe the decision is made base on desired style or quality

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8
Q

Which technique is most often used to make premium sparkling wine?``

A

Traditional

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9
Q

What does the term traditional method indicate?

A

That the wine has undergone a secondary fermentation in the bottle in which it is sold.

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10
Q

What are the principal steps in the traditional method?

A

Making the base wine, blending, second alcoholic fermentation, yeast autolysis, riddling, disgorgement and corking, and bottle ageing.

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11
Q

When making the base wine in the traditional method, is the wine made in large temp controlled vats or oak vats or barrels?

A

Both, depends on winemaker

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12
Q

What are 3 reasons blending is important in the making of sparkling wines?

A

helps achieve consistency of house style, improves the balance, enhances the complexity of the wine

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13
Q

What does Chardonnay bring to sparkling and what does Pinot bring to Sparkling?

A

Chardonnay brings citrus fruit, finesse and longevity, Pinot Noir brings body, structure and aromas and flavors of red fruit

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14
Q

What do sparkling winemakers do to increase their options of blending in the making of sparkling wine?

A

they often ferment in many different small parcels to give multiple blending options

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15
Q

Blending in wines for sparkling that have matured in oak can bring what?

A

broader texture and spicier flavors to the wine

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16
Q

What is the liquer de tirage?

A

Mixture of wine, sugar, yeast, yeast nutrients and clarifying agent. Added to bottle of wine to create secondary fermentation

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17
Q

What is yeast autolysis?

A

After the secondary fermentation is complete the yeast die and form a sediment of lees on the bottom of the bottle. Over a period of months they start to break down and release chemical compounds into the wine.

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18
Q

What flavors does yeast autolysis give to wine?

A

Bread, biscuit and toasty notes

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19
Q

How long can yeast autolysis last?

A

Between four and five years but has been known to last ten.

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20
Q

After the period of maturation, what do you do to remove the lees sediment from the wine?

A

Riddling and disgorgement

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21
Q

What is riddling?

A

Involves moving the bottle very slowly from horizontal position to an inverted vertical position. The yeast sediment is dislodged and slides down to neck of bottle.

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22
Q

What is the old time rack called that was used to riddle by hand?

A

Pupitre

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23
Q

What is the machine used today to riddle?

A

Gyropalette (holds 500 bottles on hydraulic arm)

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24
Q

How does disgorgement work?

A

Once riddling is complete the neck of the bottle is submerged in a brine solution that freezes the wine in the neck. The crown cap is removed and the pressure built up in the bottle from the CO2 ejects the frozen wine sediment.

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25
Q

How does corking work after disgorgement?

A

The wine is topped with liqueur d’expedition and sealed with a cork and a wire cage.

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26
Q

What is liquer d’expedition?

A

mixture of wine and sugar

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27
Q

What is the dosage?

A

The amount of sugar that is put into the liquer d’expedition, it determines final level of sweetness in wine.

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28
Q

Other than adding sweetness to the sparkling what else does dosage do?

A

It balances the acid and helps with flavor development.

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29
Q

How does transfer method work?

A

Same as the traditional method up until the riddling step. Instead the wine is disgorged into a steel tank under pressure. They filter the lees, add the liqueur d’expedition and then rebottled into fresh bottle.

30
Q

What benefit does the transfer method have?

A

Can give good quality sparking at a cheaper price.

31
Q

What is unique about the tank method?

A

It produces sparkling that retains the flavors of base wine and does not go through autolysis (bread, butter flavors)

32
Q

What types of grapes are used for tank method and white style of wines does it produce?

A

Grape varieties with strong flavors such as Muscat or Riesling. It produces fruity styles and it is cheaper and faster.

33
Q

How does the tank method work?

A

1st fermentation is in stainless steel tanks to retain fruit and floral flavors. No MLF or yeast autolysis. Then yeast, sugar, yeast nutrients and clarifying agent added and 2nd fermentation takes place in sealed tank. Wine is filtered, lees removed and wine put into bottle

34
Q

What is the Asti method used for?

A

Used for the production of sweet sparkling wines in Asti region of Piemonte.

35
Q

What style does the Asti method produce?

A

Sweet, fruity sparkling wines

36
Q

What is unusual about the Asti method?

A

It only undergoes one alcoholic fermentation

37
Q

How does the Asti method work?

A

Juice is chilled and stored. Then warmed and fermentation takes place in pressurized tanks, part way through fermentation the tank is sealed so CO2 is retained for wine. Then it is stopped, filtered and bottled.

38
Q

How does the carbonation method work?

A

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

39
Q

What style of sparkling does the carbonation method produce?

A

fruity sparkling wine that retains character of base wine

40
Q

What is the cheapest of all sparkling methods?

A

Carbonation method

41
Q

What are the ranges of sweetness levels for sparkling?

A

Brut Nature, Extra Brut, Brut, Extra-Sec, Sec, Demi-Sec and Doux

42
Q

When are vintage champagnes made?

A

Only in the very best of years, because of vintage variation, demand a very high price

43
Q

What are the two ways to make a sparkling rose?

A

Blending red and white base wines or a short maceration

44
Q

What is blanc de blancs and blanc de noirs?

A

Only made with white grapes and only made with black grapes

45
Q

What is prestige cuvee?

A

the best wines in a producer’s range

46
Q

What is the climate in Champagne?

A

Cool climate

47
Q

What is the biggest natural challenge in Champagne and how do grapegrowers manage it?

A

Frost and they plant midway up the slopes to minimize damage

48
Q

What are the three primary grapes in champagne and what do they bring?

A

Chardonnay (high acid, floral and citrus fruit) Pinot Noir (body and structure and red fruit) and Meunier (fruity flavors)

49
Q

In champagne what is the first liquid that comes off the press called?

A

Cuvee (purest juice)

50
Q

How long do non-vintage champagnes have to age?

A

15 months (12 on the lees)

51
Q

How long do vintage champagnes have to age?

A

36 months

52
Q

What is Cremant?

A

used in other french sparkling wine ACs. Traditional method, 9 months on the lees

53
Q

After Champagne, where is the largest production of sparkling in France?

A

Loire Valley

54
Q

What are the two appellations in Loire Valley known for sparkling?

A

Saumur and Vouvray

55
Q

What varietal is common in sparkling Saumur and Vouvray and how much time on the lees is required?

A

Chenin Blanc and 9 months on the lees

56
Q

Where does the vast majority of Cava come from?

A

Catalan

57
Q

What method is used to make Cava and how much time on the lees is required?

A

Traditional method and 9 months on the lees

58
Q

What grapes are used in Cava?

A

Some local varietals and recently Chardonnay and Pino were addee

59
Q

What is the style of Cava?

A

dry, medium acid, ready to drink, more approachable and easy drinking

60
Q

What varietal is Asti made with?

A

Muscat Blanc a Petits Grains

61
Q

Muscat blanc has a distinctive what character?

A

Grapey

62
Q

Does Asti benefit from ageing?

A

no

63
Q

What is the grape commonly used for Prosecco?

A

Glera

64
Q

Where is Prosecco made?

A

NE italy

65
Q

What method is Prosecco produced in?

A

The tank method

66
Q

What is the style of Prosecco?

A

medium acid, fresh aromas of green apple and melon, slightly higher residual sugar than Champage and Cava. meant to be consumed, do not age

67
Q

What is the German sparkling wine called and how is it made?

A

SEKT using the tank method

68
Q

Who consumes more sparkling than any other country per capita?

A

Germans

69
Q

Where are sparkling wines grown in Australia?

A

Yarra Valley, Adelaide Hills and Tasmania

70
Q

What is the Methode Cap Classique?

A

Wines made by the traditional method in South Africa

71
Q

What are the two regions in California known for their sparkling wines?

A

Los Carneros and Anderson Valley

WSET 3 (16 decks)

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