1.8 Sparkling Wines Flashcards Preview

SI: WSET Level 2 > 1.8 Sparkling Wines > Flashcards

Flashcards in 1.8 Sparkling Wines Deck (10)
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1
Q

Traditional method?

A

Seconds fermentation in bottle.

Disgorge: bottle tilt then freeze and debung

Dosage - adds sugar

Brut = small amount of dosage.

Contact with lees makes them more complex.

Cremant = french for traditional method

2
Q

Transfer method?

A

Empty into tank then filter dosage and rebottle.

Not allowed for champagne or cava. Common in Australia and NZ.

3
Q

Champagne?

A

Pinot Noir
Chardonnay
Meunier

High in acidity, medium body and light alcohol.
Most non-vintage to keep quality.

Minimum 12 months of yeast autolysis.

Ageing bring green fruit and citrus plus autolytic notes (biscuit bread toast).

4
Q

Loire sparkling wine?

A

Saumur - Chenin Blanc is main variety.

5
Q

Cava?

A

Local Spanish grapes.

Some use Chardonnay which can make more complex.

Mostly from Catalunya.

6
Q

Other producers of sparking wines?

A

New Zealand
Australia (also reds!)
Chile
South Africa (method cap classique = traditional method here)

7
Q

Tank method?

A

Second fermentation in tank.

Sugar and yeast added and sealed.

Less lees contact.

8
Q

Prosecco?

A

Tank method.

North east Italy.

Glera grape variety.

Fully sparkling (Spumante), lightly sparkling (frizzante).

9
Q

Asti DOCG?

A

North west Italy.

Tank method.

Muscat grape.

Moscato d’Asti - light sparkle

10
Q

Sekt?

A

German for sparkling wine.