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MY WSET L4 D4 - Sparkling > Standard Options in Sparkling Wine > Flashcards

Standard Options in Sparkling Wine Flashcards

1
Q

what type of climate is ideal for sparkling wines?

A

cool climates where grapes struggle to ripen

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2
Q

What are two characteristics of high quality grapes for sparkling wines

A

just ripe flavors
retain acidity

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3
Q

how does sugar accumulate in sparkling wines

A

-slowly which gives still-base wines low alcohol (9-11%)

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4
Q

Why is low alcohol base wine necessary for sparkling wine

A

the second fermentation used in many methods produces an additional 1-2% abv

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5
Q

Where do grapes for sparkling wines tend to be grown in the world?

A

regions that are at greater latitudes such as Champagne, England, or Tasmania or places with local cooling influences such as those near coast (Sonoma) or at high altitudes (Trentodoc)

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6
Q

What type of sparkling wines may be made in warmer climates? why?

A

short aged wines (tank method, or with short time on the lees in transfer or traditional methods)

grapes have riper flavors and will provide the only or dominant flavors

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7
Q

what is preferable to make elegant, balanced, long-lees-aged sparkling wines?

A

less intense fruit flavors

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8
Q

What are the most commonly used grape varieties for making premium and super premium sparkling wines

A

Chardonnay and Pinot Noir

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9
Q

What style sparkling wine is Chardonnay grapes well suited for

A

autolytic styles

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10
Q

What type of aromas do autolytic styles of sparkling wines display

A

brioche, or biscuit (graham crackers)

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11
Q

what is yeast autolysis

A

breaking down of dead cells

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12
Q

What are the aromas and flavors of CHardonnay

A

apple, citrus

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13
Q

How is CHardonnay well suited for sparkling wines?

A

early ripening of fruit flavors is an asset in cool conditions
retains high acidity
low levels of alcohol
avoids underripe flavors

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14
Q

What is Chardonnay vulnerable to

A

due to early budding - spring frosts
coulure and millerandage

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15
Q

what is Chardonnay susceptible to?

A

powdery mildew, grapevine yellows, botrytis bunch rot in wet periods before the harvest
although its more disease resistant than Pinot Noir

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16
Q

Describe yields for Chardonnay

A

can be high in the best years without a loss of quality

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17
Q

Why is Pinot Noir suited for a cool climate

A

it is early budding and early ripening grape

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18
Q

What is Pinot Noir prone to?

A

spring frosts, coulure

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19
Q

Describe yields for Pinot Noir

A

more moderate than Chardonnay and quality drops if yield is too high

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20
Q

What type of skin does Pinot Noir have and what is the outcome of this?

A

thin-skinned
more prone to disease (mildew, powdery mildew, botrytis rot, fan leaf and leaf roll)

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21
Q

What does Pinot Noir lend to a blend?

A

body

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22
Q

What are examples of other grape varieties that are used for sparkling wines that are local to their regions?

A

Macabeo, Xarel-lo and Parellada in Cava
Glera in Prosecco

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23
Q

What are some factors within the grape variety that can influence the style of the wine?

A

the intensity of aromas (aromatic vs neutral)
ability to retain acidity while ripening
how the base wine responds to autolysis where applicable (ex Chardonnay becomes creamy; Xarel-lo becomes toasty and smokey)

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24
Q

Name characteristics that are desirable for most sparkling wines. How are these achieved?

A

high acid levels, low potential alcohol, and delicate flavors

high yields

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25
Q

How are grapes used for sparkling wines typically trained or trellised

A

there are a range of techniques depending on region, its climate, and nutritional status of the soil

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26
Q

What priority is given to in all regions to grapes made into sparkling wine?

A

to obtain clean healthy fruit

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27
Q

When does harvesting occur for sparkling wine grapes and why?

A

earlier than for still wine production to achieve high acid, low alcohol profile

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28
Q

What can impact grapes of sparkling wines if left on the vine too long?

A

rainy weather in autumn starts increasing risk of fungal disease

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29
Q

How are sparkling wine grapes typically harvested

A

both hand and machine harvested depending on location and local wine laws

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30
Q

name the benefits of hand harvesting sparkling wine grapes

A

ability to collect in small crates
permits sorting
minimizes splitting and crushing of grapes and subsequent oxidation and extraction of phenloics

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31
Q

name the problems of hand harvesting sparkling wine grapes

A

labor intensive
slow
can be expensive

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32
Q

What can be enhanced by the effervescence in the wine?

A

perception of any off flavors from diseased fruit

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33
Q

What are the disadvantages of machine harvesting?

A

can rupture skins resulting in phenolic extraction and oxidation
while disease and or damaged grapes can be removed by hand right before machine harvest - this increases cost

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34
Q

What are the advantages of machine harvesting

A

faster
grapes more likely to be picked at the desired point of ripeness
cheaper
permits night-time harvesting (cooler grapes = slowed down oxidation)

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35
Q

What type of pressing is typically used for premium traditional method sparkling wine? why?

A

whole bunch pressing

one of gentlest forms of pressing, providing delicate juice that is low in solids and phenolics

stems also help to create a network of channels through which juice can flow easily (min pressure required)

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36
Q

What is a disadvantage of whole bunch pressing?

A

fewer bunches can be pressed at a time = more time consuming

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37
Q

How should pressing be performed for sparkling wine grapes? Why?

A

as quickly and gently as possible (esp for black skin varieties)

minimizes maceration with and extraction from the skins which would bring unwanted colors and tannins

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38
Q

What do phenolic compounds do to sparkling wine?

A

can make the wine taste bitter and feel course on the palate

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39
Q

What type of presses are typically used for sparkling wines? why?

A

Pneumatic and basket presses -

ability to press very gently

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40
Q

Is it common to split the juice into different press fractions?

A

YES - in some regions max amount of press juice (vs free run juice) that can be used is controlled

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41
Q

What is the benefit of having different press fractions

A

give useful blending options
higher in phenolics, solids and Ph
faster maturing making these fractions can be useful for wines with a short maceration that are made for immediate consumption

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42
Q

What occurs after pressing but before fermentation?

A

the juice is clarified

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43
Q

What method of clarification is used ?

A

can be any method available for still white wines

if excessive color of tannin fining may be used to amend the juice

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44
Q

What temps are sparkling wines fermented at? Why?

A

14-20 C
retain fruit flavors but ensure temps are not too cold for yeast

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45
Q

what makes the environment stressful for the yeast during fermentation?

A

low pH

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46
Q

In what vessels does primary fermentation take place? why?

A

mostly stainless steel tanks
allows large vols to be fermented with temp control and for ease of cleaning the tanks before and after fermentation

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47
Q

What is a priority for sparkling winemaking?

A

reliable healthy ferment

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48
Q

What type of yeasts are typically used for sparkling wine fermentation

A

cultured yeasts that are able to ferment reliably to dryness in high-acid low pH conditions

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49
Q

What type of yeasts are sometimes used for tank method sparkling wines? why?

A

some yeast strains that promote certain flavors such as thiols or esters

sometimes neutral yeasts used not to enhance primary fruit flavors

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50
Q

What is not wanted in autolytic styles of sparkling wine? why?

A

pronounced primary fruit flavors
they may compete with autolytic flavors

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51
Q

What kind of yeast is used for first fermentation vs second fermentation in sparkling wines?

A

common for same type of yeast to be used.

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52
Q

what must yeast be able to do during second fermentation

A

start fermenting in alcoholic conditions (10% abv too high for many yeasts) with low pH and continue fermenting through low temperatures in high pressure and with poor availability of nutrients

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53
Q

what is flocculation?

A

process of fine particles clumping together

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54
Q

What is desirable for traditional method wines during fermentation?

A

rapid autolysis and easy flocculation

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55
Q

What is one of the most common cultured yeasts used for sparkling wine production?

A

EC1118 - Prise de mousse

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56
Q

What does malolactic conversion used to do in sparkling wines?

A

reduce acidity in excessively acidic wine
enhance texture
lactic acid produced in malolactic conversion seen as a creamier texture than other acids such as tartaric

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57
Q

Why are the buttery flavors typically found with malolactic conversion not found in sparkling wines?

A

diacetyl is metabolized by the yeast in the second fermentation

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58
Q

If malolactic conversion does not take place after fermentation what is the risk for sparkling wines?

A

it could take place during 2nd fermentation leading to haziness in the wine especially for traditional method wines

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59
Q

what is the other option if malolactic conversion is not desired?

A

sterile filtering

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60
Q

What commonly used yeast is know for its claim to work on low pH, high total SO2 and low temp situtation as well as its neutral character enables subtle primary fruit to be clearly expressed?

A

LALVIN DV10

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61
Q

How do producers handle the base wine before 2nd fermentation

A

some mature in oak or leave wine on lees
new oak only used in small proportions
most often seasoned barrels will be used
oak will not be used at all for fruity styles (Prosecco or Asti)

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62
Q

What flavors are typically magnified in sparkling wines

A

oak - vanilla, toast, spice

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63
Q

What is assemblage?

A

blending of wines from different vineyard sites, grape varieties, vintages, and wines that have undergone different winemaking techniques

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64
Q

what is the purpose of blending for sparkling wines

A

balance
consistency
style
rose wines
complexity
minimisation of faults
volume
price

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65
Q

Where does the second fermentation occur in traditional method?

A

in the bottle in which the wine is later sold

66
Q

What is liqueuer de tirage

A

mixture of wine and must, sugar, cultured yeasts, yeast nutrients, and clarifying agent added to the base wine to achieve 2nd fermentation

67
Q

What does the amount of sugar added to 2nd fermentation determine in sparkling wines? how much is typically added

A

the amount of effervescence required
most sparkling add 24g of sucrose per litre

68
Q

what happens to the added sugar during 2nd fermentation

A

it turns to alcohol (+1.5% for additional 24g/l of sugar) and CO2

69
Q

What is the pressure that is considered appropriate for most sparkling wines

A

six atmospheres (bars)

70
Q

Does the sugar added during the 2nd fermentation affect the final sweetness of the wine? why?

A

no as the yeast ferment the wine to dryness

71
Q

What is the second fermentation often called?

A

prise de mousse - literally means capturing the sparkle

72
Q

what does the second fermentation require?

A

innoculation of the wine with a cultured yeast that is able to ferment in unfavorable conditions

73
Q

Describe yeast strains that are commercially used for 2nd fermentation

A

have slightly different properties, but all have aptitude for commencing fermentation with 9.5-11% abv a moderate temp around 16C and pH values often below 3and later withstanding high pressure as it completes fermentation in the bottle

74
Q

What occurs when yeast cells flocculate

A

they produce a coarse sediment that can be efficiently removed by riddling

75
Q

What happens after the liqueur de tirage is added and inoculation occurs?

A

wine is bottled and sealed with a crown cap that holds a small plastic pot in place inside the bottle to catch the sediment and the bottle is stored sur latte (horizontally) at a consistent temp (10-12C)

76
Q

What is the typical length of 2nd fermentation

A

depends primarily on the temp
cooler temp = slower fermentation = more complex wines
in many cases it lasts 4-6 weeks

77
Q

What is important maintain yeast viability during 2nd fermentation

A

stable temperature

78
Q

After 2nd fermentation what do producers typically choose to do

A

age the wines before removing the yeast

79
Q

How are bottles stored after 2nd fermentation

A

horizontally in stacks or metal cages at temps of 10C

80
Q

How long are bottles stored after 2nd fermentation?

A

min of 9 months (Cava)
more typical 15-18 months (when autolysis becomes detectable)
overall depends on style, price point, ability to invest in longer period of lees aging

81
Q

How long can autolysis go?

A

usually continues for 4-5 years but has been known to last for 10

82
Q

Why would some wines be left on lees after autolysis is completed

A

anti-oxidative qualities of yeast cells protect the wine from oxidation in comparison to a disgorged wine of the same age

however the longer in this stage the faster its evolution once it is disgorged

83
Q

Why is wine left on lees after autolysis is completed for an extended period of time quicker to evolve once it’s disgorged?

A

the older it becomes the less it can withstand the sudden shock of oxygen at disgorgement

84
Q

What happens to sparkling wines after they are aged sur latte

A

they are either placed into pupitres for hand riddling or moved to computer-controlled gyropalettes for riddling (rumuage)

85
Q

What is riddling?

A

process of gradually twisting or rotating the bottles while bringing them from the horizontal to the vertical position (cap down)

86
Q

What does riddling allow the lees to do?

A

flocculate and slowly move towards the neck of the bottle.

87
Q

how long does manual riddling take? riddling with a gyropalette?

A

manual = up to 8 weeks
machine = 3-4 days

88
Q

If wines have to be stored after riddling, in what position are they stored? why?

A

sur pointe - upside down on their necks - so the lees remain in the neck of the bottle

89
Q

What is disgorgement

A

the process of removing the yeast from the neck of a bottle of sparkling wine

90
Q

Explain the process of disgorgement

A

must be done with minimal loss of pressure and wine
bottles are cooled to aprox 7C
necks are immersed in bath of frozen brine freezing the sediment
disgorging machine inverses the bottle (so its now upright), removes the crown cap and allows the pressure to eject the frozen yeast plug

91
Q

Why is freezing the sediment in the neck so important?

A

eases its extraction
ensures sediment doesn’t fall back into the wine
increases solubility of Co2 and therefore reduces the wine risk of gushing upon opening

92
Q

What happens directly after disrgorgement

A

Liqueur d’expedition is added to the bottle before the bottle is fitted with a cork, wire muzzle and metal capsule

93
Q

What is liqueur d’expedition?

A

a mixture of wine and sugar (doseage) or RCGM (rectified concentrated grape must)

94
Q

What is the purpose of liqueur d’expedition?

A

to top up the bottle where some of the wine may have escaped during disgorgement as well as determines the final sweetness of the wine

95
Q

What is the role of the dosage

A

to balance acidity

96
Q

Describe when a smaller dosage is needed?

A

perception of acidity rounds out with age - the older the wine at disgorgement the smaller the dosage required

97
Q

Why is at least a little sugar needed in the dosage?

A

to encourage the development of classic post disgorgement aromas

98
Q

What is the Maillard reaction?

A

when the sugar in the liqueur d’expedition reacts with compounds formed during the yeast autolysis

99
Q

What flavors does the Maillard reaction produce

A

roasted and toasted vanilla

100
Q

How long can wines be stored when they have gone through the Maillard reaction

A

may be stored an extra few months to allow the development of aromas before release into market

101
Q

When and why was the transfer method developed

A

1940’s to avoid cost of manual riddling while retaining brioche and/or biscuit notes

102
Q

Name the benefits of the transfer method

A

reducing bottle to bottle variation given that the wine from individual bottles are blended together

generally easier to make final adjustments to the wine

can deliver cost and time savings for high vol producers by removing need for riddling

103
Q

What are disadvantages of transfer method

A

many of the key benefits have become less significant due to the manual process of the riddling process becoming automated

104
Q

How is transfer method used in Champagne?

A

to fill bottles smaller than 37.5 cl or larger than 300cl as those sizes are difficult to riddle

105
Q

Compare Transfer method to Traditional method

A

they are essentially the same up to riddling, with 2nd fermentation taking place in the bottles

transfer method - riddling does not take place, fining agents are not added to liqueur de tirage to help with flocculation

after lees aging in bottle, bottles are chilled to 0C before discharge and opened by transfer machine, wine poured into pressurized recieving tanks. Wine is sweetened and S02 is added. Sterlie filtration carried out just prior to bottling

106
Q

What does the back label say for Transfer method wines?

A

Fermented in bottle instead of Fermented in this bottle

107
Q

What occurs in the Ancestral Method?

A

partly fermented must is put into bottles and the remaining sugar is converted into alcohol and C02 providing the effervescence

108
Q

How are the final pressure levels estimated in Ancestral method?

A

sugar levels in the partially fermented must can be measured accurrately

109
Q

What happens in the phase of fermentation in the bottle during ancestral method?

A

it will throw a deposit of dead yeast -

110
Q

What can winemakers do with the dead yeast in the bottle of ancestral method wines?

A

up to them to decide whether to disgorge and fill the bottle up or to keep the light sediment as part of the wine’s style (more common)

111
Q

Is dosage used in Ancestral method of sparkling wine?

A

no -

112
Q

Why does the outcome of the wine made using ancestral method vary so much?

A

there is no intervention in the fermentation process once the bottle has been sealed.

113
Q

during the ancestral method what happens after a few months

A

fermentation will slow down or completely stop because yeast becomes unviable after this time and due to a lack of yeast nutrients. this results in an off dry wine

114
Q

Once fermentation stops in the ancestral method of sparkling wine making?

A

fermentation can start up again in some bottles resulting in higher pressure and less residual sugar

115
Q

Where has the ancestral method been revived?

A

in small scale production around the world

116
Q

what is another name for ancestral method?

A

Pet Nat (abbreviation for petillant naturel)

117
Q

what are regulation for Pet Nat

A

there are none

118
Q

Describe a typical Pet Nat

A

low to medium alcohol
slightly cloudy
dry to off-dry
unconventional flavors (sometimes compared to cider
bottled without additional S02 and intended for early drinking

119
Q

What are the other names the Tank method goes by?

A

Cuve Close, Charmat, and Martinotti

120
Q

What does the Tank Method allow?

A

for wines to be made inexpensively, quickly and with significantly reduced labor costs in comparison to the traditional method

121
Q

What are some things that take away from the cost of wine when using the Tank Method?

A

there is no riddling, disgorgement, and typically no dosage or long period of aging on the lees during the 2nd fermentation

122
Q

What is a benefit of the Tank method

A

wines can be made and released for sale quickly.

typically preferred method when the winemaker wants to preserve primary aromas and flavors of the grapes and does not desire autolytic characteristics

123
Q

When is the Tank Method used

A

when trying to produce fruity wines made with semi aromatic (Glera) or aromatic (Muscat) varieties

124
Q

How is the tank method often see and why?

A

as the inferior method of sparkling wine due partly because of the prestige of the traditional method and partly because as an inexpensive method the quality of grapes is often lower than those used for traditional method wines

125
Q

What is the temp of the first fermentation for tank method? why?

A

16-18C to retain fresh floral and fruit aromas and flavors but to avoid flavors associated with very low fermentation temps

126
Q

What is added after the first fermentation for tank method wines?

A

sugar and yeast - which causes a rapid 2nd fermentation

127
Q

Where does the 2nd fermentation take place for tank method?

A

pressurized tanks (reinforcement taknks)

128
Q

How long does the wine for 2nd fermentation remain in the tank for tank method wines?

A

as little as one month

129
Q

How is the 2nd fermentation arrested for tank wines?

A

cooling temps to 2-4C when the desired pressure and residual sugar has been reached

130
Q

What occurs if the wine is removed from the yeast lees immediately when fermentation is complete in tank method wines?

A

the wine will retain its full fruity aromas and flavors

131
Q

What happens in tank method at the end of fermentation or lees contact?

A

wine is cold stabilized to precipitate tartrates and the yeast is removed by centrifugation or filtration

Sugar levels may be adjusted and sulfur dioxide levels are checked and corrected prior to sterile filtration and bottling

wine is chilled to -2C to stabilize and to reduced effervescence and then bottled with counter pressure filler

132
Q

How long are wines aged on lees in the tank method?

A

can be up to 9 months if lees matured attributes are desired

133
Q

what occurs when wine is aged on the lees during tank method?

A

temp lowered to 2-4C and paddles within the tanks are used to stir up the lees to maximize the contact between the lees and wine

134
Q

what is a disadvantage of leaving wine on the lees in tank method

A

expensive pressurized tanks are then tied up months many economic advantages of the tank method are lost

135
Q

What is a counter pressure filler

A

used with other carbonated drinks in which the bottle is first filled with C02 under pressure then the bottle is filled with chilled wine replacing the added C02

136
Q

what does a counter pressure filler prevent?

A

entrance of O2 and loss of C02

137
Q

What is the Asti method

A

a variation of the tank method that produces wine in a single fermentation

138
Q

what is the process in the Asti method?

A

sugar is converted into C02, giving bubbles in the final wine, comes from the sugar in the original must not through later tirage.

during first stages of fermentation C02 is allowed to escape through a valve in the tank. part way through fermentation the valve is closed and C02 is retained

wine continues to ferment during which time the sugar levels continue to fall and pressure in the tank increases

once desired residual sugar level and pressure is obtained fermentation is stopped by rapidly chilling the wine and filtering it under pressure to remove the yeast

139
Q

Where is the must fermented in Asti Method?

A

reinforcement tanks

140
Q

How is the timing of when the valve is shut off in the Asti method determined

A

it depends on the level of pressure and amount of sugar desired in the final wine

141
Q

What is the least expensive and least prestigious method of sparkling wine production?

A

injection with carbon dioxide under pressure = carbonation

142
Q

when can carbonation be used successfully

A

for petillant, lower pressure wines

143
Q

disadvantage of carbonation

A

bubbles may die quickly in a fully sparkling wine

144
Q

advantages of carbonation?

A

leaving aroma and flavor characteristics of the base wine intact and thus is suitable for aromatic or fruity sparkling wines

145
Q

Why does the base wine need to be of good quality when using carbonation?

A

any fruits will be accentuated by the bubbles

146
Q

What are the levels of residual sugar for each of the following labeling terms in EU:
Brut Nature
Extra brut
Brut
Extra-sec
Sec
Demi-Sec
Doux

A

Brut Nature = 0-3
Extra brut = 0-6
Brut = 0-12
Extra-sec = 12-17
Sec = 17-32
Demi-Sec 32-50
Doux = 50+

147
Q

What is the preferred method for sealing a sparkling wine bottle?

A

cork

148
Q

what shape and size in a typical cork used to seal sparkling wine

A

same shape as a still wine cork, but bigger 31 mm in diameter (ends up looking like a mushroom when removed)

149
Q

what are sparkling wine corks typically made of and why?

A

agglomerate cork onto which two disks of natural cork have been glued
impossible to cut a cork of this width from a cork tree of the appropriate age

150
Q

what happens when corking a sparkling wine cork?

A

the cork is compressed by the machine’s jaws around half its diameter and inserted into the bottle neck where it immediately tried to expand back to its original size

151
Q

how big in the inside neck diameter of a wine bottle? what does this do to the cork of a sparkling wine?

A

18-21mm
the cork remains compressed to about 60-70% of its original diameter causing the cork to adhere tightly to the glass preventing the wine from leaking

152
Q

How is it possible for technical corks such as DIAM to be used more frequently for sparkling wines now?

A

recent technology has allowed for the removal of cork taint aromas from cork particles

153
Q

When is a crown cap sometimes used with sparkling wines? why?

A

ancestral method
as part of the informal styling of the wine

154
Q

How does the amount of sugar available to be turned into alcohol and C02 affect the bubbles in sparkling wine?

A

the more sugar that is available and can be converted the more C02 there will be

155
Q

what type of factors does the capacity of C02 to be dissolved in the wine depend on?

A

grape variety used
health of grapes (presence of botrytis reduces the amount of bubble formation) and the winemaking process

156
Q

How does the amount of time on lees affect the bubbles in sparkling wine?

A

some C02 is lost as time on lees increases, however longer time on lees will produce longer lasting foam

157
Q

How well does the disgorgement process being carried out impact the bubbles of sparkling wine?

A

if carried out well little C02 is lost

158
Q

what are big factors on the formation and size of bubbles in a sparkling wine

A

the time in the bottle and type of closure

159
Q

How does the characteristics of the glass being used to drink the wine impacts the bubbles in the sparkling wine?

A

size and shape of glasses, way the glasses were cleaned, temperature of wine when served, (lower temp = less C02) and how wine is served.

160
Q

in general what is the difference between the mouse of a tank method sparkling wine and a traditional method sparkling wine?

A

tank method wines = not aged on the lees for extended periods of time = lively but short lived bubbles

traditional method wines = aged on the lees for 18 months or more

MY WSET L4 D4 - Sparkling (22 decks)

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