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Rick's WSET3 > C41 - Sparkling Wine Production > Flashcards

C41 - Sparkling Wine Production Flashcards

1
Q

What are the three main requirements when it comes to grapes for sparkling wine?

A

Grapes should have low sugar levels
High acid levels are desirable
Flavours should be ripe enough not to have green, herbaceous flavours

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2
Q

Why should sparkling grapes have relatively low sugar levels?

A

As the secondary fermentation adds 1.2 to 1.3% abv

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3
Q

What range of alcohol will sparkling wine-makers aim for when making their still base wines?

A

10 - 11% abv

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4
Q

Why are high acid levels desired for sparkling wines?

A

Many sparkling wines are made in a refreshing style

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5
Q

Which kinds of regions are best for growing grapes for sparkling wines?

A

Cool regions

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6
Q

Why are cool regions best for grapes for sparkling wines?

A

Changes to sugar and acid levels happen slowly and at the same time as changes to the grapes’ flavours

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7
Q

Why may warm regions be unsuitable for the growth of grapes for sparkling wines?

A

Sugar levels can rise and acid levels fall very quickly

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8
Q

What is the only option in warm areas when growing for sparkling wine? What is the risk/reality in a lot of these cases?

A

Picking early

These grapes can be overtly green and herbaceous

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9
Q

Describe how grapes for sparkling wine may be picked and why

A

Grapes for the best wines are typically hand-picked to retain whole bunches of unsplit grapes
For inexpensive sparkling wines in warm regions, machine harvesting may be the most efficient way of picking grapes before they accumulate too much sugar and lose their acidity

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10
Q

What should happen as sparkling grapes arrive at the winery and why?

A

They should be pressed as soon as possible

Because avoiding the crushing stage will minimise contact between the skins and the juice

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11
Q

Describe pressing for sparkling grapes

A

It will be gentle to minimise the extraction of any tannins and colour (especially important for black grapes when using them for white sparkling wines)

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12
Q

What other than gentle pressing helps to minimise the extraction of colour and tannins?

A

The use of whole bunches during pressing

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13
Q

How does pressing sparkling grapes come into the field of law?

A

In most EU regions, legislation determines the maximum pressure that can be used during pressing and he amount of juice that can be extracted from the grapes

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14
Q

How many methods of sparkling wine production are there? What are they?

A 
Five
Traditional Method
Transfer Method
Tank Method
Asti Method
Carbonation
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15
Q

What will determine the sparkling method which is employed by winemakers?

A

In Europe this may be determined by wine law
Outside of Europe, the method used may be informed by the style which is intended on being created, or the costs involved

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16
Q

Briefly describe the Traditional Method of sparkling wine making

A

It indicates a wine that has undergone a second fermentation in the bottle in which it is later sold

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17
Q

Which technique is often used to make most premium sparkling wines?

A

Traditional method

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18
Q

What are the main down-sides to using the traditional method for making sparkling wine?

A

It’s costly and time-consuming

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19
Q

What is the big advantage for producers of sparkling wines made using the traditional method?

A

They often command the highest prices

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20
Q

What are the principal steps of the traditional method after harvest and pressing?

A 
Making the base wine
Blending
Second alcoholic fermentation
Yeast autolysis
Riddling
Disgorgement and corking
Bottle ageing
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21
Q

Describe the first alcoholic fermentation for the traditional method

A

It usually takes place in large stainless steel, temperature controlled vats
Some producers still use oak vats or barrels for some or all of their wines

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22
Q

Describe the base wine for traditional method sparkling wines

A

It’s usually completely dry with neutral flavours and high acidity

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23
Q

What must a winemaker decide once their traditional method base wine has fermented?

A

Whether the wine will undergo MLF and/or a period of maturation in oak before the second alcoholic fermentation

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24
Q

When are base wines used for sparkling wines?

A

Most are used the year after the harvest

Some are stored for use in future years

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25
Q

What are the principal functions of blending in creating sparkling wines?

A

To help to achieve the ‘house style’ year on year despite vintage variation
To improve the balance of the wine
To enhance the complexity of the wine

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26
Q

What are Chardonnay and Pinot Noir respectively believed to bring to a sparkling blend?

A

Chardonnay: Citrus fruit, finesse and longevity

Pinot Noir: Aromas/flavours of red fruit and more body

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27
Q

How may old reserve wines help to add complexity to a sparkling wine blend?

A

They can bring flavours of dried fruit to the blend

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28
Q

How may a broader texture and spicy flavours be added to a wine for sparkling wine?

A

By blending in wines that have been matured in oak

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29
Q

How may blending options be broadened for making sparkling wines?

A

Grapes are often fermented in many different small parcels

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30
Q

What happens once a traditional method sparkling blend is made?

A

A small proportion of liqueur de tirage is added

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31
Q

What is liqueur de tirage?

A

A mixture of wine, sugar, yeast, yeast nutrients and a clarifying agent

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32
Q

What are the stages of secondary alcoholic fermentation for traditional method sparkling wines?

A

Liqueur de tirage is added
Bottle is closed with a crown cap that has a plastic cup insert
Bottles are stacked horizontally in the producers’ cellars at a cool, constant temperature

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33
Q

What happens in the bottle during secondary fermentation?

A

Alcohol is raised by about 1.2 - 1.3% abv

CO2 generated by the yeast dissolves into the wine, creating bubbles

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34
Q

What is the pressure created in the bottle by secondary alcoholic fermentation?

A

Five to six atmospheres

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35
Q

What stage is after secondary alcoholic fermentation? Describe it

A

Yeast autolysis
Yeast die and form a sediment of lees in the bottle
Over a period of months, the dead cells start to break down, releasing chemical compounds into the wine (yeast autolysis)

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36
Q

How does yeast autolysis affect a wine?

A

The compounds released contribute to the flavour, typically giving bread, biscuit and toasty notes

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37
Q

How long does yeast autolysis last for?

A

Typically four to five years

It can last for up to ten years

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38
Q

Describe the flavour of wines that spend a longer time their lees

A

The develop more of a pronounced yeast character

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39
Q

Why might wine be kept on its lees after autolysis is complete?

A

It can maintain the wine’s freshness for years

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40
Q

Which stage of sparkling wine-making comes after yeast autolysis/maturation?

A

Riddling

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41
Q

Which two processes of sparkling wine-making remove the dead yeast cells?

A

Riddling and disgorgement

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42
Q

Describe riddling

A

Involves moving the bottle very slowly from a horizontal position to an inverted vertical position
Yeast sediment is dislodged and gradually slides down the side of the bottle, collecting in the plastic cup insert in the crown cap

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43
Q

How was riddling traditionally performed?

A

By hand

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44
Q

Describe hand-riddling

A

Bottle were placed horizontally in the holes of an A-frame rack called a pupitre
Each day given a shake and a twist and raised slightly closer to vertical

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45
Q

What is a Pupitre?

A

The A-frame used for hand-riddling during the process of sparkling wine-making

46
Q

What are the major disadvantages of hand-riddling?

A

A very labour intensive process

Takes up to eight weeks to complete

47
Q

What is the alternative to hand-riddling?

A

Mechanised riddling

48
Q

Why is mechanised riddling a better option than hand-riddling?

A

It’s quicker
Less labour intensive
Can be carried out in bulk

49
Q

What is the standard machine in use for mechanised riddling?

A

The gyropalette

50
Q

Describe a gyropalette

A

A cage holding 500 bottles on a hydraulic arm, which is regularly rotated and inclined

51
Q

How quickly does a gyropalette typically complete the process of riddling?

A

A matter of days

52
Q

Which stage comes after riddling?

A

Disgorgement and corking

53
Q

Describe disgorgement

A

The neck of the upturned bottle is submerged in a very cold brine solution, which freezes the wine in the neck
Bottles are inverted into an upright position
Frozen wine holds the sediment in position
Crown cap seal is removed
Pressure created by the dissolved CO₂ ejects the frozen wine, taking the sediment and plastic insert with it

54
Q

Describe corking for a sparkling wine

A

After disgorgement, the wine is topped up with liqueur d’expédition
Sealed with a cork which is held secure by a wire cage

55
Q

How long does the process of corking for sparkling wine take? Why?

A

A matter of seconds

It is entirely mechanised to avoid a loss of pressure and reduce the risk of oxidation

56
Q

What is liqueur d’expédition?

A

A mixture of wine and sugar

57
Q

What is the sugar in liqueur d’expédition known as? What is it for?

A

Dosage

Used to balance acidity and help with flavour development

58
Q

What are sparkling wines labelled as which are made without sugar with the addition of liqueur d’expédition?

A

Brut nature or Zéro dosage depending on producer or wine region

59
Q

Why will wine always be added just before corking a traditional method sparkling wine?

A

To make up for the wine lost during disgorgement

60
Q

Why is the liquid in liqueur d’expédition so important?

A

It is in effect a second blending operation used to create the house style

61
Q

Describe the role of screw-tops in sparkling wine

A

The vast majority of sparkling wines are sealed with corks

62
Q

Describe a sparkling wine cork

A

A cylinder with an area on its round face around three times that of the opening of the bottle

63
Q

How does the cork in a sparkling wine keep the perfect seal?

A

It has to be compressed considerably before it can be inserted into the neck of the bottle

64
Q

How is complete security ensured for the cork of a sparkling wine?

A

By adding a wire cage

65
Q

Which process occurs after disgorgement?

A

Bottle ageing

66
Q

What may the main reason be for bottle ageing a sparkling wine?

A

It may be bottle-aged for a further few months to allow the liqueur d’expédition to integrate with the wine
Some premium sparkling wines may benefit from further ageing anyway

67
Q

How may a consumer/retailer know the precise age of a sparkling wine?

A

Because most are not vintage-dated

It is nearly always impossible to know whether the wine inside the bottle is youthful and fresh or more mature

68
Q

How have a number of sparkling wine producers attempted to give a greater idea of age for their consumers?

A

By adding a date of disgorgement to the labels

69
Q

What would be the main purpose for using the transfer method?

A

It’s an adaptation of the traditional method that avoids the processes of riddling and disgorgement

70
Q

Why would a producer using the transfer method choose to avoid disgorgement and riddling?

A

They are costly and complex

71
Q

How is the transfer similar to the traditional method?

A

It’s the same up to the point of riddling

72
Q

Describe the transfer method from after secondary alcoholic fermentation

A

The wines are disgorged into a sealed tank under pressure
The wine is filtered to remove yeast lees
Liqueur d’expédition is added
The wine is rebottled into a fresh bottle

73
Q

What are the main advantages of using the transfer method?

A

It gives good quality sparkling wines at a cheaper price than the traditional method
With larger batches it is an easy way to ensure consistent quality and style

74
Q

How may one tell whether a wine has been made with the traditional method or the transfer method?

A

Transfer method wines will often state ‘bottle-fermented’ on the label
Traditional method wines will often print the term ‘traditional method’ or ‘méthode traditionnelle’ on their labels

75
Q

What characteristic does the tank method allow?

A

It allows for the retention of the base wine’s flavours

Traditional and tank method wines produce wines that have the flavour of bread and toast

76
Q

What kind of wines is the tank method ideal for creating?

A

Those made from aromatic varieties such as Muscat and Riesling or those to be made in a fruity style such as Prosecco

77
Q

Why is the tank method popular for sparkling wines?

A

It’s cheaper, faster and less labour-intensive that transfer or traditional wines

78
Q

How is the tank method seen with regard to quality?

A

As an inferior method to the traditional method

With high quality grapes and care during production, high quality wines can be made in this way

79
Q

Describe the treatment of the base wine during the tank method

A

It takes place in temperature-controlled stainless steel tanks to retain pure fruit and floral flavours
Base wines do not usually undergo MLF or oak ageing

80
Q

What is added before secondary fermentation during the tank method?

A

Yeast, sugar, yeast nutrients and clarifying agents

81
Q

What is the big difference between the tank method and transfer/traditional methods? Describe it

A

Secondary alcoholic fermentation takes place in a sealed tank able to withstand the pressure as CO₂ dissolves into the wine

82
Q

What happens during the tank method immediately after secondary fermentation?

A

Wine is filtered to remove yeast lees before being bottled under pressure

83
Q

What characteristic do most tank method wines not show? Why?

A

Notes of yeast autolysis

Because they spend no extended time on the lees

84
Q

How may autolytic character be created in wines made using the tank method?

A

By using paddles to stir up the lees during the second fermentation

85
Q

Why is lees-stirring relatively uncommon in wines made using the tank method?

A

Most winemakers using this method will want to retain primary fruit flavours

86
Q

What is the Asti method principally used for?

A

The production of sweet sparkling wines in the Asti region of Piemonte

87
Q

What kind of wines does the Asti method produce?

A

Sweet, fruity sparkling wines

88
Q

What is unusual about the Asti method?

A

It only involves one alcoholic fermentation

89
Q

Describe fermentation in the Asti method

A

The juice is chilled and stored until needed
When the juice is required, it is warmed and the fermentation takes place in pressurised tanks
CO₂ is initially allowed to escape
Part way through, the tank is sealed so that CO₂ is retained
Fermentation continues until alcohol reaches about 7% abv and pressure to five to six atmospheres
Fermentation is stopped by chilling the wine
Wine is filtered under pressure to remove yeast

90
Q

What is the principal behind carbonation?

A

CO₂ is injected into a still wine, which is then bottled under pressure

91
Q

For what kind of wine is carbonation useful?

A

Fruity, sparkling wines that retain the flavours of the base wine

92
Q

For what kinds of grapes is carbonation most often used and why?

A

For grapes with strong varietal flavours

93
Q

What is the biggest advantage of carbonation?

A

It’s the cheapest of all the methods

94
Q

What are the EU laws regarding sweetness of sparkling wines?

A

Sparkling wines must use certain labelling terms to denote levels of sweetness

95
Q

What are the seven levels of sweetness which may appear on an EU sparkling wine label?

A

Brut Nature/Bruto Natural/Naturherb/Zéro Dosage
Extra Brut/Extra Bruto/Extra Herb
Brut/Bruto/Herb
Extra-Sec/Extra-Dry/Extra Trocken
Sec/Secco/Seco/Dry/Trocken
Demi-Sec/Semi-Seco/Medium Dry/Abboccato/Halbtrocken
Doux/Dulce/Sweet/Mild

96
Q

What are the residual sugar requirements for Brut Nature et al?

A

0-3 g/l (dosage cannot be added)

97
Q

List the most commonly used terms used to describe styles of sparkling wines

A 
Non-vintage
Vintage
Rosé
Blanc de Blancs
Blanc de Noirs
Prestige Cuvée
98
Q

What is ‘Non-vintage’ used to describe?

A

Wines made from grapes harvested in more than one vintage

99
Q

What do non vintage wines usually represent for a producer?

A

Their standard offering/house style

100
Q

What does ‘Vintage’ mean for a wine from Champagne?

A

That the wine must come from a single year

101
Q

What does ‘Vintage’ mean in regions other than Champagne?

A

Generally that all grapes must come from a single vintage, but some may allow a small percentage to come from other years

102
Q

Why do vintage Champagnes command a price premium?

A

Here there is considerable vintage variation, so ‘Vintage’ is only made in the best years

103
Q

Why may non-Champagne vintage wines not necessarily be held in quite the same esteem?

A

Vintage variation may be less of a problem

104
Q

How may rosé sparkling wine be made?

A

Either by blending red and white base wines or by a short maceration

105
Q

How may colour be adjusted in a rosé sparkling?

A

With the liqueur d’expédition

106
Q

There are some sparkling wine appellations that only permit their rosé wines to be made by…

A

Maceration

107
Q

What is a commonly used term for a sparkling wine made only from white grape varieties?

A

Blanc de Blancs

108
Q

What is a commonly used term for a sparkling wine made only from black grape varieties?

A

Blanc de Noirs

109
Q

Which term is generally used to describe the best sparkling wine in a producer’s range?

A

Prestige Cuvée

110
Q

Why are Prestige Cuvée wines an important part of the sparkling wine market?

A

Reputations have been built based on an association with luxury as well as celebration

Rick's WSET3 (44 decks)

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