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WSET 3 > SPARKLING WINES: WSET L3 Learning Outcome 3 > Flashcards

SPARKLING WINES: WSET L3 Learning Outcome 3 Flashcards

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1
Q

Important Grape Varieties: Champagne

A

Chardonnay, Pinot Noir, Meunier

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2
Q

Important Grape Varieties: Asti

A

Muscat Blanc a Petits Grains

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3
Q

Important Grape Varieties: Prosecco

A

Glera

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4
Q

Important Grape Varieties: Cava

A

Macabeo, Xarel•lo, Parellada

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5
Q

Global Premium Sparkling Grape Varieties

A

Chardonnay, Pinot Noir

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6
Q

Describe the style and prescriptions for a Cremant

A

Cremant as classification followed by place name. Must be traditional method and aged on lees for at least 9 months.

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7
Q

List x regions for Cremant Production

A

Alsace (Chardonnay or Pinot Blanc), Bourgogne (Pinot Noir & Chardonnay), de Loire: Saumur (Chenin and village name), Vouvray (Chenin and village name).

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8
Q

Climate Considerations for Sparkling Wine

A

Climate and weather, Altitude, Latitude, Aspect, Proximity to oceans/large lakes, Fog (where relevant)

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9
Q

What are the grape considerations for sparkling wine?

A

Grapes with naturally high acidity, non-aromatic grapes that can withstand autolysis stage.

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10
Q

What are the Climate and weather considerations for sparkling grape varieties?

A

Cold climate to preserve acidity.

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11
Q

What are the Altitude considerations for sparkling grape varieties?

A

Higher altitude in warmer regions used to lower temperature to preserve acidity in base wine.

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12
Q

What are the Latitude considerations for sparkling grape varieties?

A

Higher latitude typically has cooler growing conditions that help to preserve acidity in base wine.

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13
Q

What are the Aspect considerations for sparkling grape varieties?

A

Planting on aspects designed to lower temperature in warm regions, or increase temperature in cold regions to ensure lower temperatures that preserve acidity in base wine.

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14
Q

What are the ocean/lake impacts on sparkling grape varieties?

A

Oceans and lakes can increase humidity, increase wind circulation, increase rainfall, but also reflect heat and moderate the continentality of the region. Ocean impacts climate in Champagne, Cava, Marlborough, Tasmania, Anderson Valley and South Africa.

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15
Q

What are the fog considerations for sparkling grape varieties, and which regions may this impact?

A

Fog keeps temperatures cool and extends growing seasons, but risks fungal diseases. Champagne, Sonoma Coast and Russian River Valley, Anderson Valley, Marlborough, Tasmania.

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16
Q

What are the two main methods of making sparkling wine?

A

Carbonation or preserved CO2.

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17
Q

What harvest conditions are required for sparkling wines?

A

Hand harvest to protect fruit quantity. Careful picking day choice to ensure acidity remains high.

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18
Q

What is a base wine?

A

A high acid, low-ish alcohol (9-10%) wine, can be non-specific and blended from individually vinified components.

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19
Q

What is achieved through Blending?

A

Consistency, style, balance, complexity. Blending achieves desired outcome of wine using titrations of site/year/styles.

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20
Q

Describe second fermentation

A

Base wines are blended and bottled, with the addition of Liqueur de Tirage, a yeast that processes the sugar remaining in the base wine.

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21
Q

How long does secondary Fermentation take?

A

About two weeks, followed by yeast autolysis.

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22
Q

What is riddling and disgorgement?

A

Riddling is moving the yeasty sediment to the neck of the bottle (over a couple of weeks). Disgorgement is the removal of the yeast sediment from the bottle. Freezing the neck of the bottle, open, and seal again quickly.

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23
Q

What is dosage?

A

Act of adding liqueur d’expedition and volume.

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24
Q

What is bottle aging in Traditional Method Sparkling Production?

A

Not about aging but absorption of liqueur d’expedition. Appellation legal limits to allow for this to occur. Not about development, but changing the structure over time.

25
Q

Detail the steps of Traditional Method Sparkling Production

A

Pressing, clarification, first alcoholic fermentation, blending, liqueur de tirage, second alcoholic fermentation in bottle, time on lees, riddling, disgorging, liqueur d’expédition (dosage).

26
Q

Detail the steps of Transfer Method Sparkling Production

A

Pressing, clarification, first alcoholic fermentation, blending, liqueur de tirage, second alcoholic fermentation in bottle, time on lees, disgorging into tank, filtration, liqueur d’expédition (dosage), rebottling under pressure.

27
Q

Detail the steps of Ancestral Method Sparkling Production

A

Alcoholic fermentation (part in bottle), choice over disgorgement.

28
Q

Detail the steps of Tank Method Sparkling Production

A

Pressing, clarification, first alcoholic fermentation, blending, liqueur de tirage, second alcoholic fermentation in tank, time on lees, filtration, liqueur d’expédition (dosage), bottling under pressure.

29
Q

Detail the steps of Asti Method Sparkling Production

A

Pressing, clarification, store chilled juice, fermentation (part under pressure), stop fermentation, by chilling and filtration, bottling under pressure.

30
Q

Detail the steps of Carbonation Method Sparkling Production

A

Pressing, clarification, fermentation, inject CO2, bottling under pressure.

31
Q

What is the climate of Champagne?

A

Cool continental with hot but short summers.

32
Q

What are the soils of Champagne?

A

Chalk soils that remain moist without being wet, preserving moisture for the vine while draining away excess water.

33
Q

What are the risks in Champagne?

A

Winter freeze (vine death), Spring frost (kills buds), cloud limiting sunlight, photosynthesis.

34
Q

Key Regions of Champagne

A

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

35
Q

Fruit produced in key regions of Champagne

A

Montagne de Reims (Pinot Noir), Vallée de la Marne (Pinot Meunier), Côtes des Blancs (Chardonnay), Côte de Sézanne (Chardonnay), Côtes des Bar (Pinot Noir).

36
Q

What are the key features of Cava (10)?

A

Cava is a style rather than a place. Must be sparkling, traditional method and aged on lees for a minimum of 9 months. Mostly from Catalunya, picked early to preserve acidity, but has riper orangey fruit. Can use Chardonnay, Pinot Noir or local grapes.

37
Q

What is a typical tasting note for Cava?

A

Medium + acidity, riper, potentially stone fruit. Aromas can be more full and toasty.

38
Q

What are three key factors for premium new world sparkling wines?

A

All cool climate, likely growing Pinot Noir and Chardonnay.

39
Q

What are three common challenges for premium new world sparkling wines?

A

Achieve flavour ripeness without high alcohol, retain acidity, cooler climate pressures.

40
Q

What is the transfer method and why is it used?

A

Traditional method up to a point, used for odd formats, disgorging into a machine and bottled under pressure.

41
Q

What is the key aroma/palate difference for the tank method of production?

A

Primary flavours only.

42
Q

Three Key features of Prosecco DOC

A

Glera variety, typically tank method, except traditional method in premium Conegliano Valdobbiadene DOCG.

43
Q

Key features of Asti method (8)

A

Has notable grapey, floral notes with light body, sweetness and high aromas. Is a variation on the tank method with only one fermentation, but needs a cage to hold the cork.

44
Q

Key features of SEKT (6)

A

Tank method German Sparkling. Can use imported base wines, but must have secondary fermentation in Germany. Deutscher Sekt must use German produced base wine. Best examples are made with Riesling and grapes coming from premium region can be labeled Deutscher Sekt bA.

45
Q

NZ region for producing most or higher quality sparkling

A

Marlborough. Richer styles from North Island.

46
Q

Australian region for producing most or higher quality sparkling

A

Inexpensive from Riverina in tank method. Premium wines from Yarra Valley, Adelaide Hills and Tasmania produced using traditional method.

47
Q

USA region for producing most or higher quality sparkling

A

Fruity, light and cheap styles from the Central Valley. Los Carneros AVA and Anderson Valley AVA produce high quality traditional method sparkling wines, with extended aging on lees resulting in concentrated complex wines with high acidity.

48
Q

EU law prescriptions sparkling wines

A

Brut nature, Brut and Demi-sec.

49
Q

What is Brut Nature?

A

Naturally dry, up to 3g/L sugar, but the wine needs the complexity to handle the lack of sweetness.

50
Q

What are the classifications for Brut and Demi-sec?

A

Brut translates as rough and has up to 12g/L sugar, Demi-sec is quite sweet with 32-50g/L sugar.

51
Q

What are the six Champagne Classifications?

A

Non-vintage, Blanc de Blancs, Blanc de Noirs, Premier Cru, Grand Cru, Vintage.

52
Q

What are the non-vintage stipulations in Champagne?

A

NV are blended from across vintages, typically to a desired flavour profile. Minimum 15 months aging, 12 months on lees.

53
Q

What are the Blanc de Blancs stipulations and characteristics in Champagne?

A

White wine out of white grapes, usually Chardonnay. Delicate, nice acidity and more citrus.

54
Q

What are the Blanc de Noirs stipulations and characteristics in Champagne?

A

White wine out of black grapes, usually Pinot Noir and Meunier. More structure and depth rather than red fruits.

55
Q

What are the Premier Cru stipulations and characteristics in Champagne?

A

PC is village based in Champagne. Minimum 15 months aging, 12 months on lees, Vintage 36 months on lees. Check disgorgement date to see if this goes above the minimum.

56
Q

What are the Grand Cru stipulations and characteristics in Champagne?

A

GC is village based in Champagne. Minimum 15 months aging, 12 months on lees, Vintage 36 months on lees. Check disgorgement date to see if this goes above the minimum.

57
Q

What are the Vintage stipulations and characteristics in Champagne?

A

All grapes from one vintage, year must be on label.

58
Q

What is the South African term and style for traditional method?

A

Cap Classique, secondary fermentation in bottle, with yeast autolysis notes.

59
Q

What are the costs of production that impact premium sparkling wine production?

A

Time and space intensive production will increase costs for premium sparkling wines that are passed along to the consumer.

WSET 3 (3 decks)

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