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diploma rough > Other France sparkling > Flashcards

Other France sparkling Flashcards

1
Q

Lees ageing for all Cremant

A

9 months

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2
Q

Harvest/pressing for all Cremant?

A

Hand harvest, whole bunch pressing

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3
Q

Max abv for all Cremant

A

13%

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4
Q

Minimum pressure for all Cremant

A

four atmospheres

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5
Q

Min ageing for all Cremant? (between tirage and release)

A

12 mths

including 9 mths lees

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6
Q

Largest Cremant producer

A

Alsace

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7
Q

Largest traditional method France producer (region as a whole)

A

Loire

Cremant + Saumur + Vouvray

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8
Q

Cremant d’Alsace what % of overall Alsace production?

A

25%

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9
Q

Area under vine for Cremant d’Alsace getting bigger or smaller?

A

Bigger. Grown by 15% in last 10 years, to 3,600 ha.

Increased demand for sparkling

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10
Q

Most important variety for Crem d’Alsace?

A

Pinot Blanc

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11
Q

Typical Crem d’Alsace (Pinot Blanc) style?

A

Medium apple pear biscuit
Medium (+) to high acid
Light to medium body
Brut

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12
Q

Climate for Crem d’Alsace

A 
Sunny and continental
Dry and hot during growing season
Rain at harvest
Hot days and cool nights
Flavour ripeness while retain aicd
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13
Q

Altitutde Cremant d’Alsace

A

200-400m

Vosges foothills

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14
Q

Crem d’Alsace spring frost: why more of a problem recently?

A

Warmer and earlier springs = early bud break

Vines more vulnerable to spring frost and reduced yields

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15
Q

Best sites in Alsace used for…

A

Riesling and other noble varieties (still wine)

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16
Q

Pinot Blanc for Crem d’Alsace grown where?

A

Range of sites
Lower level elevation (high fertility = not suited to premium still wines)
Cooler sites in higher valleys (grapes for still wine would struggle to ripen)

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17
Q

Pinot Blanc planted in Munster Valley (Crem d’Alsace)

A

Cool airflows of valley retain acidity in the grapes

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18
Q

Grapes for Crem d’Alsace (6)

A 
Pinot Blanc
Auxerrois
Chardonnay
Riesling
Pinot Gris
Pinot Noir
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19
Q

Pinot Blanc what % of Crem d’Alsace vineyard?

A

20%

PB and Auxerrois are combined in data; mostly PB

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20
Q

Pinot Blanc

A 
Early bud (spring frost)
Fungal disease
Early ripen (+ early picking for sparkling = v. early harvest)
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21
Q

Why is it a + to pick Pinot Blanc early in Crem d’Alsace?

A

Helps wineries that handle full range of Alsace varieties

Spread out harvest and grape reception

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22
Q

Pinot Blanc contributes what to Crem d’Alsace?

A

High acidity

Pear and apple aromas

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23
Q

Gewurtztraminer and Muscat allowed in Crem d’Alsace?

A

No

Riesling allowed but not used much

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24
Q

Chardonnay allowed in Crem d’Alsace?

A

Yes. 1% of planting

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25
Q

Crem d’Alsace rosé from what grape?

A

Pinot Noir only

Very good, medium to medium (+) red berry fruit

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26
Q

Max yield in Crem d’Alsace?

A

80hl/ha

higher than for still wine = dont need concentration of flavours

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27
Q

When do growers declare intent to make Cremant d’Alsace?

A

Must declare in July that they are going to make Crem from particular vineyards

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28
Q

Harvest dates Crem d’Alsace?

A

Early
Last days of August, first part of September
Just-ripe fruit, high acidity

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29
Q

Hand or marchine harvest in Crem d’Alace?

A

Hand only

Whole-bunch pressing is mandatory (high quality juice with low phenolic content)

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30
Q

Chaptalisation in Crem d’Alsace?

A

Common. potential alcohol is low

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31
Q

Are reserve wines common in Crem d’Alsace?

A

No

Usually grapes from single vintage only

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32
Q

Length of time on lees for Crem d’Alsace?

A

Relatively short
12 months or so
(mostly primary fruit in wine)

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33
Q

Cave de Turckheim (Alsace) lees ageing?

A

Long
Two years for most inexpensive sparkling wine
Biscuit autolytic notes, complex

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34
Q

Sweetness level for Crem d’Alsace

A

Brut mosly
8-10gl
Sugar balance high acid

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35
Q

How is rosé Crem d’Alsace made?

A

Macerate on skins 12-24 hrs (Pinot Noir only)

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36
Q

Braekdown of Crem d’Alsace market by produce rtype

A

Co-ops eg Cave de Turckheim (43%)
Merchant houses eg Maison Bestheim (37%)
Growers eg Famille Kreydenweiss (20%)

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37
Q

Largest single company making Crem d’Alsace?

A

Maison Bestheim

other significant producers: Valentin Zusslin, Muré

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38
Q

Crem d’Alsace mostly domestic or export?

A

80% domestic

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39
Q

Crem d’Alsace production going up or down?

A

Up. More than doubled betwen 2000 and 2014

40
Q

Crem d’Alsace luxury category

A 
Cremant d'Alsace Emotion
(EmotionALSACE)
75% Pinot Blanc, Chardonnay, Pinot Noir (separately or together)
24 mths lees min
Not proved popular category
Domaine Jean-Claude Buecher
41
Q

Most used grape variety for Crem de Bourgogne?

A

Chardonnay

42
Q

Crem de Bourgogne what % of Burgundy production?

A

10%

43
Q

Crem de Bourgogne production going up or down?

A

Up. more tahn doubled since 2000

44
Q

Most common Crem Bourgogne style

A 
White, Brut
Medium (+) to high acid
Medium intensity apple, lemon (cool) to apricot (warm)
Brioche autolytic
Also BdB, BdN
45
Q

Which of Burgudny’s departements can Crem de Bourgogne be sourced from?

A 
All of them, i.e.
Yonne (Chablis)
Cote d'Or (Cote d'Or)
Saone-et-Loire (Chalonnais, Maconanis)
Rhone (Beaujolais)
46
Q

Main sources for Crem de Bourgogne grapes

A

Maconnais (Cave ed Lugny) especially for Chardonnay
Cote Chalonnaise (Rully)
Bojo
Chablis and Chatillon-sur-Seine (south of southernmost part of Champagne)

47
Q

In general Crem de Bourgogne comes from what type of vineyards?

A 
Cooler sites (better suited to sparkling)
Cheaper vineyard areas
48
Q

North to south distance of Crem de Bourgogne (and Bourgogne)

A

250km

Different climates etc

49
Q

Crem de Bourgogne grapes from northern part of Burgundy

A

Yonne department (Chablis and Chatillon-sur-Seine)
near Champagne
Cool climate
No distinct hot, dry summer
Vines must face south or southeast to gain max warmth and light
High acid, light body

50
Q

Crem de Bourgogne from central part of Burgundy

A

eg Cote d’Or
Most contintental climate. Low, freezing winter temperatures
Drier, sunny summers
Just-ripe fruit, high acid
Because of high value of grapes here, very little goes to Cremant

51
Q

Crem de Bourgogne from southern part of Burgundy

A

eg Maconnais, Beaujolais
Mediterranean influence, high summer temperatures
Riper fruit character, lower acidity
Summer storms

52
Q

Crem de Bourgogne hazards

A

hail
spring frost
fungal disease
esca (Chablis!)

53
Q

Max yield Crem de Bourgogne

A

75hl/ha

Significantly higher than still wine in Burg

54
Q

Grapes for Crem de Bourgogne

A 
Gamay
Pinot Gris
Pinot Blanc
Pinot Noir
Aligoté
Chardonnay
Melon

(but dominated by Chard and PInot)

55
Q

Crem de Bourgogne Blanc: minimum grape blend

A

min 30% Chard, Pinot Noir, Pinot B or Pinot G (alone or in a blend)
In practice: majority Chard and Pinot Noir
Max 20% Gamay

56
Q

Crem de Bourgogne Blanc de Blancs: what grape(s)

A

Chardonnay and other white grapes allowed

57
Q

Crem de Bourgogne Blanc de Noirs: what grape(s)?

A

Pinot Noir only

58
Q

Crem de Bourgogne rose: what grapes?

A

Pinot Noir

a small bit of Gamay (help w/ colour)

59
Q

What fraction of Crem de Bourgogne made by negociants?

A

2/3s

30% by co-ops, 2% by growers

60
Q

Significant producers of Crem de Bourgogne

A

Veuve Ambal (biggest)
Jean Charles Boisset
Louis Bouillot

61
Q

What % of Crem de Bourgogne are exports?

A

40%

and growing

62
Q

Principal markets for Crem de Bourgogne

A

USA
Sweden
UK, Belgium and Germany growing rapidly

63
Q

Top tiers (2) for Crem de Bourgogne

A

Cremant de Bourgogne Eminent

Cremant de Bourgogne Grand Eminent

64
Q

Cremant de Bourgogne Eminent

A

24 months lees ageing

65
Q

Cremant de Bourgogne Grand Eminent

A 
Whites: Pinot Noir and Chard only
Rose: 20% Gamay allowed
Vintage optional but common
36 months lees
Brut only
66
Q

Why is sourcing grapes for Crem de Bourgogne an issue?

A

Small harvest (hail and frost) for Burg generally
Rising prices for still wine reduces availability
eg grower in Rully gets more for still grapes

67
Q

Three Loire AOCs for sparkling on DipWSET

A

Cremant de Loire
Vouvray
Saumur

(there are seven altogether)

68
Q

Sparkling accounts for what % of Loire production?

A

13%

69
Q

Who owns Langlois-Chateau?

A

Champagne Bollinger

70
Q

White Crem de Loire style

A 
Chenin Blanc dominant
Medium apple, citrus
Light toastty autolytic
Honeyed aromas after 2-3 yrs
High acid
Brut (also demi sec)
71
Q

How many producers of Crem de Loire?

A

About 500

72
Q

Where is Crem de Loire fruit grown?

A

Middle Loire: Anjou-Saumur and Touraine only

200km stretch along river (moderates temperature)

73
Q

Climate for Crem de Loire

A

Cool climate
Atlantic influence: cool, mild
Low potential alcohol, high acid
Fungal disease and rain an issue

74
Q

Soils for Crem de Loire

A

Varied (clay-limestone, flint-clay, sand, etc)

Key: good drainage and water retention of limestone

75
Q

Rootstocks for Crem de Loire

A

High tolerance of lime

Fercal and Riparia Gloire de Montpellier (protect from chlorosis)

76
Q

Crem de Loire grapes

A 
Chenin Blanc mostly
Cab Franc
Cab Sauv
Grolleau Noir, Gris
Pineau d'Aunis
Pinot Noir
Chard
77
Q

Sauvignon Blanc in Crem de Loire?

A

No. Aromatic profile not suited to trad method

78
Q

Max yield for Crem de Loire

A

74hl/ha

79
Q

When do producers declare to make Cremant?

A

July

80
Q

MLF in Crem de Loire?

A

It varies. Some full, some partial, some avoid

81
Q

Lees ageing for Crem de Loire

A

9 mths min

Up to two years

82
Q

Prestige de Loire

A

Top tier category that covers Crem Loire, Anjou, Saumur and Vouvray AOCs
White only
Chenin Blanc, Cab Franc, Chard or Pinot Noir (single or blended)
24 mths lees

83
Q

Structure of Crem de Loire industry

A

19 merchant houses
10 co-ops
400 producers

84
Q

Large Crem de Loire producers

A 
Ackerman
Bouvet-Ladubay
Gratien & Meyer
Veuve-Amiot
Langlois-Chateau
85
Q

Langlois-Chateau uses own vineyard or bought grapes?

A

Both. 73ha of own vyd in Anjou Saumur
Buy from growers too
25-30% of grapes for their Cremant is from own vyd

86
Q

Advantage of buying grapes rather than must for Cremant de Loire?

A

The health of the grapes can be checked

Pressing according to requirements

87
Q

Breakdown of domestic/export for Crem Loire?

A

50-50

88
Q

Land under vine for Saumur Mousseux

A

1300ha

89
Q

Saumur Mousseux blend

A

Min 60% Chenin

max 10% Sauvignon

90
Q

Saumur Mousseux rose blend

A

Min 60% Cab Franc

MAx 10% Sauvignon Blanc

91
Q

Saumur Mousseux harvest by hand or machine

A

Machine allowed

92
Q

Vouvray Mousseux grape(s)

A

Chenin Blanc

Orbois (must be a minority)

93
Q

Max yields for Vouvray mousseux

A

65hl/ha

94
Q

Max yield for Saumur mousseux

A

67 hl/ha

95
Q

Example of specialist sparklign producer 3rd party for Vouvray and Saumur

A

Berger Elaborateaur in Saint-Martin-le-Beau

96
Q

Berger Elaborateur

A

specialist 3rd party sparkling producer in Loire

97
Q

Why is making sparkling wine attractive to growers in Vouvray and Saumur?

A

Less risk: grapes can be picked early at lower min ripeness (avoid late season rain or bortryis)
Permitted yields higher than for still AOC wine

diploma rough (18 decks)

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