WSET 3 Sparkling Wine 2 Flashcards
Prosecco has a DOC and a DOCG region, name them.
Presecco DOC which covers wide area of the Veneto and Friuli and the higher quality Conegliano-Valdobbiadene DOCG. Fruit for the later must be grown between the two towns of Conegliano and Voldabbiadene on the steep limestone hills north west of Venice.
Presecco uses what grape variety
The grape variety is called Glera.
Describe Prescco’s production and flavor
Presecco is typically produced by the tank method and the wines have an approachable style.
Medium acidity with fresh aroma of green apple and melon.
It is made in Brut, Extra Dry and Dry style,
typically these wines have slightly higher levels of residual sugar then would be found in most Champagne and Cava.
Describe ideal vineyard and fruit conditions for premium sparkling wine.
1st Vineyards in cool regions are best because high acid levels are desired.
2nd Should be ideally be relatively low in sugar compared with those used for still wines to be abv low on first fermentation. The second fermentation gives most sparkling wines their bubbles also increases alcohol levels by 1.2 to 1.3%. Third despite high acid and low sugar concentration the flavors of the grape must be ripe and no longer have green herbaceous flavors.
Describe harvesting premium and inexpensive sparkling wine grapes
premium: handpicked to retain whole bunches of unsplit grapes.
inexpensive: In warm regions machine harvesting is the most efficient way of picking grapes before they accumulate too much sugar and lose their acidity.
Describe pressing
Sparkling wine should be pressed as soon as possible. Pressing will be gentle to minimize the extraction of any tannins and color. This is especially important when using black grapes for white sparkling wines. The use of whole bunches helps with this. Bu avoiding crushing contact between the skins and juice is minimized. EU regulations determines maximum pressure that can be used during pressing.
Describe Traditional Method
Making the basewine, blending, second alcoholic fermentation, yeast autolyis, riddling, disgorgement, corking, then bottle aging,
Describe Transfer Method
It is the same as tradition but avoids the complex process of riddling and disgorgement. Making base wine, blending, second alcoholic fermentation, yeast autolyis, entire contents of bottles disgorged into a sealed tank under pressure. The wine is filtered to remove yeast lees, Liqueur d’expedition is added and the wine is rebottled into a fresh bottle. This method can reduce cost of good quality sparkling wine.
Describe blending and why it is important
The process of blending
1) creates a consistent house style every year by blending between vineyards, vintage, and grape varieties
2) blending can be used to improve balance of the wine. (Ex, chard[citrus, finesse and longevity, and pinot noir brings aromas and flavors of red fruit and more body)
3) enhances the complexity of the wine. Blending with old reserve wine(dried fruit), oaked wine(broader texture and spicy flavors).
describe second alcoholic fermentation
Liquer de tirage is added, bottle is closed with a crown cap that includes and plastic cup insert. The bottles are stacked horizontally in the producer’s cellar at a cool constant temperature. A slow fermentation takes place. The alcohol is raised by around 1.2-1.3% abv and the CO2 generated by the yeast dissolves into the wine creating the sparkle. This creates pressure in the bottle equivalent to five or six atmospheres.
What is Liquer de tirage?
A mixture of wine, sugar, yeast, yeast nutrients, and clarifying agent. It is added to start the second alcoholic fermentation.
What is yeast autolysis?
After the completion of second alcoholic fermentation, the yeat die and form a sediment of lees in the bottle. Over months these dead yeast cells start to break down releasing chemical compounds into the wine. A process known as yeast autolysis. These compounds contribute to the flavor of the the wine. Giving bread, biscuit, and toasty notes. More time on lees the more pronounced the character. Once autolysis is complete, keeping the lees in contact with the wine can maintain the wines freshness for years.
Describe riddling?
Riddling involves moving the bottle slowly from horiztonal to an invertered vertical position. The yeast sediment is dislodged and gradually slides down the side of the bottle collecting in the plastic cup insert in the crown cap.
Traditionally labor intensive done on racks (pupitre) slowly moving bottles too up up to 8 weeks
Now Gyropalette cages holding 400 bottles on hydraulic arms rotate and incline, completes job in matter of days.
Describe disgorgement and corking
The neck of the bottle is submerged in a very cold brine solution, which freeze the wine in the neck. The bottles are then put upright and crown cap seal is removed and pressure ejects both the sediment and plastic insert.
the bottles are topped off with Liqueur d’expedition and sealed with a cork. Corks are large cylinders about 3 times times the size of the opening. A wire cage is added for complete security?
what is Liqueur d’expedition?
it is a mixture of wine (it can be aged, oaked, young) and sugar or (no sugar as the case for brut natural or zero dosage). The amount of sugar will determine the final level of sweetness in the wine and is often known as dosage. used to balance acidity and it helps with flavor development.
describe bottle aging
Aging period for a few months after corking to integrate the liqueur d’expedition into the wine. Premium sparkling wine can benefit from further aging.
Describe Tank method
Tank method allows the production of sparkling wine that retains the flavor of the base wine. It is ideal for sparkling wine made from Muscat and Rieslin.
First fermentation takes place in temperature controlled stainless tanks. Second fermentation is done by adding Yeast, sugar, yeast nutrients, and clarifying agent are added second fermentation takes place in a sealed tank causing CO2 to dissolve into the wine. It is then filtered of the lees and bottled under pressure. There will be no bready toast flavors because they do not spend time on the lees typically.
