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WSET D4 > Standard Options > Flashcards

Standard Options Flashcards

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1
Q

Why are cool climates good for growing grapes for sparkling wines?

A

Grapes struggle to ripen in cool climates which means they can get ripe enough in terms of flavour, but retain the required acidity for sparkling wines

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2
Q

What is base wine ABV for typical sparkling wines?

A

9-11%

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3
Q

How much does the secondary fermenation increase the ABV?

A

1-2%

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4
Q

What areas are grapes for sparkling wines grown?

A
  • High latitudes (Champagne, Tasmania, England)
  • Near cooling influences (Sonoma)
  • high altitudes (Trentodoc)
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5
Q

How does Chardonnay respond to autolysis?

A

It becomes creamier

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6
Q

How does Xarel-lo respond to autolysis?

A

It becomes toasty and smokey

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7
Q

What temperature is typical for base wine fermentation?

A

14-20C

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8
Q

What factors within the grape variety influence the style of the wine?

A
  • Intensity of aromas (ie aromatic or neutral)
  • Ability to retain acidity while ripening
  • How the base wine responds to autolysis (if applicable)
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9
Q

Why are grapes for sparkling wines grown at higher yields than still?

A
  • High yields achieve the desirable characteristics:
    • High acidity
    • Low potential alcohol
    • Delicate flavours
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10
Q

What does early (vs still wines) harvesting achieve?

A
  • High acid/low potential alcohol
  • Less likely to be on vine as rainy Autumn weather starts
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11
Q

Although low potential alcohol and high acidity is desirable, what is not, and why?

A

Unripe flavours, it is thought they become more prominent as wine matures.

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12
Q

What yeasts are often used and why?

A

Cultured yeasts.

  • The low pH and high acid of environment is quite stressful.
  • A neutral yeast that does not enhance thiols and esthers in the wine can be better for autolytic styles of wine.
  • During second fermentation, the yeast must be able to start fermenting in alcoholic (10-11%) conditions.
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13
Q

Describe MLF in sparkling wines

A
  • Reduces acidity in excessively acidic wines
  • Can enhance texture
  • Can add creaminess
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14
Q

Do sparkling wines that go through MLF have buttery flavours and why/why not?

A

No. Diacatyl, which gives the buttery flavour in wines that have gone through MLF is metabolised during the second fermentation.

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15
Q

What are reasons for blending base wines?

A
  • Balance - body/acidity
  • Consitency - NV house styles
  • Style - Ripe NV or less aging and higher acidity to age
  • Rose wines - When red and white is blended
  • Complexity - Range of flavours from varietals/sites/vintages
  • Minimise Faults - can blend faulty batches with sound
  • Volume - small vineyards can increase volume
  • Price - blending in cheaper (ie Meunier) into premium can reduce cost.
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16
Q

What is added to the base wine for the second fermentation and what does it include?

A
  • Liqueur de tirage
    • Wine/must
    • Sugar
    • Yeast
    • Yeast Nutrients
    • Clarifying agent (ie Bentonite/alginate)
17
Q

How much sugar is in the liqueur de tirage?

A

Depends on the detgree of effervescence required, but for fully sparkling wines, usually 24g of sucrose per litre. (about 1.5% ABV increaes)

18
Q

For the second fermentation, what temperature are the bottles typically held? How long?

A

10-12C - 4-6 weeks (temp dependant)

19
Q

After autolysis, why are some wines kept on their lees?

A
  • The anti-oxidative qualities of the yeast cells protext wine from oxidation compared to disgorged wines of the same age.
  • The longer it is held in this state, the faster the evolution once the wine is disgorged
20
Q

What are the EU sweetness levels?

A
  • Brut Nature - 0-3g/L
  • Extra Brut 0-6g/L
  • Brut - 0-12g/L
  • Extra-Sec/Extra Dry 12-17g/L
  • Sec - 17-32g/L
  • Demi-Sec/Semi-Seco/Medium Dry 32-50g/L
  • Doux/Dolce - 50g/L+
21
Q

What is the transfer method?

A
  • Similar to traditional method, up to secondary fermenation
  • After secondary fermentation, no riddling, wine is opened and poured into pressurised tanks, filtered and rebottled.
  • Riddling does not take place so no fining agents need adding.
  • Still used in Champagne to fill bottles smaller thatn 375ml and larger than 3L as they are difficult to riddle.
22
Q

What is the tank method?

A

Cheaper method for large volumes of sparkling wine.

  • Preferred when want to preserve primary aromas as no autolytic characteristics.
  • Good for fruity (Glera) or aromatic (Muscat)
  • First fermentation 16-18C
  • Sugar and yeast added, rapid second fermentation in pressurised tan, arrested by cooling
  • May or may not be lees aged (tying up tanks for months can lose economic advantages)

WSET D4 (21 decks)

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