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WSET D4 2022 > Champagne, Cava, Prosecco > Flashcards

Champagne, Cava, Prosecco Flashcards

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1
Q

What are the regulatory associations Champagne, Cava, Prosecco?

A

Comite Interprofessinoel du Vin de Champagne (CIVC), Consejo Regulador del Cava; None listed for Prosecco, it is an EU PDO.

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2
Q

What is the typical acid of Champagne, Cava, and Prosecco?

A

Champagne: High / Cava: Med to Med+ / Prosecco: Med to Med+

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3
Q

What is the typical aromas and intensity of Champagne, Cava, and Prosecco?

A

Champagne: Med intensity, Apple & Lemon, Biscuit Autolytic / Cava: Light to Med intensity Apple, Lemon, Herbal; Light-Pronounced Autolytics / Prosecco: Light to Med Intensity Apple, Pear, (Peach)

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4
Q

What is the typical alcohol & body of Champagne, Cava, and Prosecco?

A

Champagne: Med alcohol / Cava: no mention (~light to Med) / Prosecco: Low to Medium alcohol

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5
Q

What is the typical quality & price of Champagne, Cava, and Prosecco?

A

Champagne: Good to Oustanding, Mid to Premium price / Cava: Acceptable to Outstanding (no mention price) / Prosecco: Acceptable to Very Good; Inexpensive to Premium

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6
Q

What is the typical sweetness level of Champagne, Cava, and Prosecco?

A

Champagne: no mention / Cava: Brut (8-9g/L) / Prosecco: Extra Dry (12-17g/L)

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7
Q

How is Rosé made in Champagne, Cava & Prosecco?

A

Champagne: Rosé d’assemblage (common) or Rose de Saignee / Cava Rosado: min 25% black grapes, by maceration / Spumante Rosé; Glera w/up to 15% PN, Brut Nature to Extra Dry

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8
Q

What are the higher tiered wines in Champagne, Cava & Prosecco?

A

Champagne: Vintage, Prestige Cuvée, Late Release / Cava: Reserva, Gran Reserva, de Paraje Calificado (=de Guarda Superior) / Prosecco: DOCG, Rive (+Place), Superiore di Cartizze DOCG

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9
Q

When did production of Champagne, Cava, & Prosecco start?

A

Champagne: 1600s / Cava: late 1800s (Trad Method used) / Prosecco: 1880s (Tank Method developed)

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10
Q

What did 5 things did Dom Perignon (died 1715) contribute to Champagne’s history?

A

1) First white from blk grapes 2) Invented Coquard Press 3) Assemblage to ameliorate 4) Re-introduced cork stopper 5) Use of stronger English glass

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11
Q

What 4 things happened in the 1600s in Champagne?

A

1) Wine made from PN and was pink 2) Fermentation halted in winter, started again inn Spring, producing bubbles 3) Sparkling fashionable in England 4) Pressure-tolerant Glass produced in England

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12
Q

What 4 things happened in the 1800s in Champagne?

A

1) Controlled 2nd ferment in botle using measured sugar & yeast for desired pressure

2) Riddling in pupitres developed by Veuve Clicquot

3) Disgorgement via ice bath = clear wines

4) Dry style developed alongside popular sweet style

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13
Q

What 3 things happened in the 1900s in Champagne?

A

1) Vineyard area of Champagne defined w/current AOC boundary 2) Echelle des Crus devised 3) Blocage System (reserve wines) started

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14
Q

What is the climate in Champagne, Cava, & Prosecco?

A

1) Cool continental w/oceanic influence, 11 degrees 2) Penedes & Tarragona - Mediterranean; Lleida - Mediterranean/Continental 3) Warm, moderately continental; Altitude influence DOCG

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15
Q

What is rainfall/irrigation like in Champagne, Cava & Prosecco?

A

1) 700mm spread 2) 540mm spread (Penedes); irrigation permitted but strict 3) Moderate

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16
Q

What is the trend in Champagne with harvest in the past 30 years?

A

Moved up an average of 18 days, acidity has dropped, and potential alcohol has increased by 0.7%, riper fruit

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17
Q

What is the altitude of Champagne, Cava, & Prosecco?

A

Champagne: most 90-300m / Cava: Penedes - most 200-300m, some 700-800m Lleida, 0-700m; Tarragona, low rolling hills; Rioja Low-425m / Prosecco Conegliano Valdobbiadene 200-320m

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18
Q

What are the general soil type & characteristics in Champagne, Cava & Prosecco?

A

1) Chalky w/limestone subsoil & chalk 2) Alluvial clay @ low alt, Stony-clay/granite @ high alt (Penedes) 3) Vary considerably; more fertile on plains

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19
Q

What are the soil types of each sub-region in Champagne?

A

Montagne de Reims - Grand Cru on chalk

Cote des Blancs - purest chalk

Vallee de la Marne - clay, marl, sand

Cote de Sezanne - clay & silt w/chalk pockets

Cote des Bar - Kimmeridgian calcerus marl soils w/ stony limesone

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20
Q

What are the 5 Grand Cru villages in Montagne de Reims?

A

1) Mailly 2) Verzy 3) Verzenay 4) Ambonnay 5) Bouzy

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21
Q

What is the Grand Cru village in Vallee de la Marne?

A

1) Aÿ

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22
Q

What are the 4 Grand Cru villages in Cote des Blancs?

A

1) Cramant 2) Oger 3) Avize 4) Le Mesnil-sur-Oger

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23
Q

What varieties are grown in each Champagne subregion?

A

MDR - Mostly PN & Meunier, with some Chard / CDB - Chardonnay / VDM - Meunier, some Chard / CDS - Chardonnay mostly / CDB - PN

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24
Q

What is the topography/climate of each Champagne subregion

A

MDR - Wide plateau; some villages facing north / CDB - none / VDM - frost-prone valley / CDS - Warm, SE facing slopes / CDB - Steep slopes w/excellent drainage

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25
What style of wine does each Champagne subregion produce?
MDR - Very high acid & austere CDB - Intensity & longevity, austere VDM - Fruity CDS - Riper, fruitier, lower rated CDB - Full-flavoured, ripe
26
What is the varietal % breakdown for Champagne, Cava & Prosecco?
1) PN 38%, Meunier 32%, Chard 30% / 2) Macabeo (37%), Xarel-lo (20%), Parellada (19%) / 3) Mostly Glera (must be 85% of wine)
27
What is the region size of Champagne, Cava, & Prosecco?
1) 35,000ha 2) n/a 3) 34,100ha (DOC: 24,000ha, CV: 8,100ha, AS: 2,000ha)
28
What are the non-principal permitted varieties in Champagne, Cava, Prosecco?
1) PB, Petit Meslier, Arbanne, Fromenteau 2) Chardonnay, Trepat, Garnacha Tinta, PN, Monastrell 3) Up to 15% of certain varieties
29
What are 6 characteristics of Meunier?
- Floury appearance - Buds early, ripens early - Reliable on clay - Botrytis prone - Fruity
30
What are planting densities for Champagne, Cava, Prosecco?
CH: max 8,000/ha (1.5m inter; 0.9-1.5m; max. 2.5m total) intra/ CAVA: 1,500-3,500ha / Prosecco: 3,000 ha
31
Training systems in Champagne, Cava, Prosecco?
1) Taille Chablis, Cordon du Royat, Guyot, Vallee de la Marne / 2) Bush or single or double cordon / 3) Sylvoz, Double Arched Cane, Guyot
32
What is a pruning law in Champagne?
Fruiting buds must not exceed 18/sq m
33
What are 4 characteristics of Taille Chablis?
1) 3-4 cordons (max 5) each with a spur w/ up to 5 buds 2) Permanent wood for frost protection 3) Spurts trained to max. 0.6m for light reflection 4) Best for Chard
34
What are 2 characteristics of Cordon du Royat?
Single cordon, spur pruned, with VSP; Best for PN & Meunier
35
When is Guyot used in Champagne?
For lesser rated vineyards, all 3 main varieties
36
Describe Vallee de la Marne training system?
Similar to Guyot but w/ more buds
37
What are the pest & disease hazards in Champagne, Cava, & Prosecco?
CH: Downy & powdery, Dagger Nematode, Fanleaf, Botrytis / CAVA: Botrytis, Downy (Humid); powdery (dry), Grapevine moth / PROSECCO: Powdery, downy, millerandage, grapevine yellows
38
What are climate risks in Cava & Prosecco?
Cava - Misty, humid mornings Prosecco - Drought, humidity & fog in plains
39
What are some measures of sustainability Champagne is taking?
1. Sexual Confusion 2. Grundwater management on slopes 3) Cover crops 4) Water management, waste and byproduct recycling 5) Lighter wight bottle by 60g in 2010
40
When does Harvest begin in Champagne, Cava, & Prosecco?
1) When Comité dictates, lasts 3 wks. 2) "Early" - Sugar/Acid 3) No mention
41
What is the harvest method in Champagne, Cava & Prosecco?
1) Must be by hand into perforated bins, max 50kg 2) 90% by-hand (basic in 25kg crate; premium in 10kg); 10% machine 3) Machine on plains; By-hand on hills; Rive & Cartizze must be by-hand
42
What does the Comité measure for harvest start date?
450 fruit samples from conttrolled plots from véraison, measuring 1) Rate of colour change 2) Weight 3) Sugar 4) Acid 5) Botrytis
43
How are yield (and reserve) levels managed in Champagne? (2 ways)
1) Comité sets permitted yields in July and specific reserve levels in good vintages 2) EU Limits yields to 15,500kg/ha Comité also considers a) current stocks b) global demand c) season progress
44
How does pressing occur in Champagne, Cava and Prosecco?
1) Whole-bunch, basket typ (or pneumatic or hydraulic) 2) Whole-bunch in pneumatic for quality 3) Whole-bunch or destemmed (some believe WB = primary fruit)
45
What are permitted press fractions in Champagne?
Cuvee (Free run, First) = 2,050L + Taille (2nd) = 500L >> allowed from one mark (4,000kg press load)
46
What pre-ferment adjustments might be made in Champagne, Cava, or Prosecco?
Champagne can chapitalize to min alc of 11%
47
What is 1st ferment like in Champagne, Cava, Prosecco?
1) Stainless or Oak (Foudres) 2) Stainless @ 14-16 degrees; propegated or purchased yeast 3) Stainless 15-20 days @ 18 degrees
48
Is malolactic fermenation used in Champagne, Cava, Prosecco?
1) Stylistic/vintage decision 2) No 3) No
49
What, if any reserves are used in Champagne, Cava, Prosecco?
1) 10-15% typical; 30-40% potentially for premium 2) No due to vintage consistency 3) No
50
Why are blending/reserves used in Champagne? (4 reasons)
1) Consistent house style 2) Smooth vintage variation 3) Depth & complexity 4) Rose
51
Where are reserves stored in Champagne?
Stainless (reductive), Oak, (oxidative), Perpetual reserve, or Magnum
52
What are lees ageing requirements in Champagne, Cava, Prosecco?
1) NV 12 mo.; 15 from tirage to release; Vintage 12 mo.; 36 from tirage to release 2) De Guarda 9 mo.; Reserva 15 mo.; Gran Reserva 30 mo.
53
What are options for Liqueur d'Expedition?
Youthful or reserve wine. Adjust colour.
54
What closure is required for Champagne?
Cork with "Champagne" and vintage if applicable
55
When, how & why was the Echelle des Crus established?
In early 1900s, named Villages and ranked Grand Cru (17 @ 100%) Premier Cru (42 @ 90-99%) or other (257 @ 80-89%) and priced grapes accordingly. Pricing eliminated but designations remain; village can be listed on label.
56
What business designations are there in Champagne, Cava, Prosecco?
1) NM = Negociant Manipulant, RM = Recoltant Manipulant, CM = Coop de Manipulation 2) 4 Registers administered by the Consejo: Growers, Producers of Base Wine, Storekeeper of Base Wine, Producer of Cava 3) no designations, but "Growers, Base wine producers, sparkling producers"
57
What is the domestic/export split in Champagne, Cava, Prosecco DOC & CV DOCG?
1) 50% / 50% 2) DOC - 33% / 67%, CV - 60% / 40% 3) 22% / 78%
58
Approximately how many bottles per year does Champagne, Cava, and Prosecco produce?
1) 300 million 2) 250 million 3) 500 million
59
Which business type is responsible for most sales & exports in Champagne? Example?
Houses - Top 5 account for 2/3 of sales value (ie. LVMH, Vranken Pommery Monopole)
60
What is the third largest Champagne brand in sales?
Nicolas Feuillatte, a co-op
61
What 4 factors impact supply of Champagne?
1) Max Yields 2) Max Reserves allowed 3) Sale of reserves/additional stock 4) Amount of land (region is reviewing an addition)
62
What 3 factors impact demand of Champagne?
1) Competition 2) Average domestic/export price 3) Trends (4 - Calibre/reputation of the vintage, 5 - Global state of economy [luxury good])
63
What 4 factors impact cost of production in Champagne?
1) Grape price 2) Village designation (land cost) 3) Rosé (lower yield) 4) Oak use
64
What is the cost breakdown of a bottle of Champagne?
50% Fruit, 30% Production, 20% Marketing
65
What are the options for distribution of Champagne?
1) Own distribution systems (large houses/congolmerates) 2) Agency given marketing budget 3) Specialist agent with market visits (Growers)
66
What are 5 new products/trends in Champagne? One supporting fact for each?
1) Brut Nature & Extra Brut (ie. exports doubling in a 5 year period) 2) Demi-sec wines over ice/cocktails (ie. Moet Ice Impérial) 3) Rosé (Moet & Veuve investing) 4) Single Vineyard Wines (ie. Krug's Clos de Mesnil 1989) 5) Grower Chamapgne (Champagne Drappier)
67
What is the timeline of the history of Cava?
Late 1800s: Trad method made near Barcelona, pioneered by Ferrer & Raventós families; 1960s: Cava an informal term; 1972: protected term 1986: Spain joins EU; 1989: PDO as a wine received
68
WHERE are the main varieties predominantly grown in Spain?
Macabeo: 100-300m in Penedes; some higher in Penedes & Rioja; Xarel-lo 0-400m in Penedes; Parellada higher sites (500m) Penedes; Trepat, Tarragona
69
What are the varietal characteristics of Spanish varieties?
Macabeo: buds later, ripens early, high yielding, light intensity apple/citru; Xarel-lo: mid budding/ripening, gooseberry/greenage plum/herbal; Parrellada buds early, ripens late, finesse/floral; Trepat - strawberry & high acid
70
Why is Spain's planting density suited to sparkling production?
Low density with moderately high yields ensures non-intense primary aromas
71
Vine density reasoning of Champagne vs Cava vs Prosecco?
Champagne's land is very expensive, ample water is available, high yields are permitted due to delicate flavours desired. Cava & Prosecco, lower due to more vigorous varieties. Less availability of water in Cava. Prosecco lower to allow access to machinery.
72
What two regions might special rootstocks be employed? Why?
Cava - lime tolerance and vigour control; Loire - lime tolerance
73
What testing might occur for Cava at harvest?
Gluconic acid testing for botrytis
74
What is a consideration in the traditional method process of Cava? How?
Speed of release: automated gyropalette and rotating drum disgorgement; yeast strain selection; smooth inner glass. Disgorgement process can take as little as 80 mins
75
What are the 7 requirements of Cava de Guarda Superior?
1) Reserva, 15 mo. Gran Reserva, 30 mo. on lees 2) 10 yr old vines min 3) Organic growing 4) Max yield 10 tonnes/ha 5) Year of harvest stated 6) Traceability 7) Integral Producer stamp or Zone of Origin stated
76
What are the 2 largest producers of Cava and what % do they produce?
Freixenet & Codorniu @ 75% total
77
What is the largest co-op of Cava and what do they offer?
Cevipe. Sells base wine only
78
What is the sales trend in Cava?
Plateau'd since 2010 after a period of grown from the 1980s.
79
What are 3 new categories of sparkling wine in Spain? What are the growing & lees ageing requirements?
1. Clàssic Penedès - Organic; 15 mo. 2. Corpinnat - Organic, hand-harvets, 90% local varieties; 18/30/60 mo. 3. Espumoso de Calidad de Rioja - hand harvested, 15/24/36 mo.
80
What is the sales breakdown of Prosecco DOC vs. CV DOCG vs. Asolo DOCG?
82%, 15%, 3%
81
What are the sizes of Prosecco DOC, CV DOCG, Asolo DOCG?
24,000ha, 8,100ha, 2,000ha
82
What are labelling requirements for DOCG wines?
CV must state Conegliano or Valdobbiadene or both; Superior may be added and/or Prosecco ommitted
83
What are the varietal characteristics of Glera?
Semi-aromatic, vigorous, potentiall high yielding; at risk of powdery, downy, grapevine yellows
84
What are the characteristics of the Sylvoz training method?
1) High cordons with shoots hanging downwards 2) Inexpensive to set-up 3) Avoids frost risk 4) Limits winter pruning 5) Can overcrop 6) Canopy management to avoid shading/cluster distribution 7) Allows machinery
85
What are the characteristics of the Double-Arched cane training method?
1) Two replacement canes bent into an arch and secured 2) Cost of tieing down 3) Good consistency and bud fruitfulness 4) Good ventilation 5) Frequent shoot thinning
86
When is Guyot used in Prosecco?
On flatter land where machine harvesting is possible to reduce cost
87
What are the differences in viticulture for DOC and DOCG regions?
1. High vs low yields = concentration 2. Steep vs flat land = Machine vs hand work 3. Diurnals = low vs. high concentration
88
Describe 2nd fermentation and bottling in Prosecco?
Occurs in a pressurized tank for 1 mo. @ 12-15 degrees. Chilled to stop ferment. Few weeks on lees, then wine is chilled, filtered bottled. No ageing required.
89
How are wines sweetened in Prosecco?
Typically the tirage is set for a certain RS and CO2; no final sweetening adjustment is made. It is allowed to do so however.
90
How might a producer add complexity in Prosecco DOCG? What can this be called?
A) Slow down 2nd ferment by lowering temp or B) Leave on the lees for a few months. Charmat Lungo = 9 mo lees contact via agitation
91
What are labelling requirements for Prosecco Col Fondo?
"Rifermentazione in bottiglia," and "Suit Lieviti" in DOCG
92
What are max. yields in Champagne, Cava, & Prosecco?
Champagne 79hl/ha; 98hl/ha w/ reserves; Cava 79hl/ha; 10 tonnes/ha Superior; Prosecco 125hl/ha DOC, 94.5hL/ha CV & Asolo DOCG, 90hl/ha Rive 85hL/ha Cartizze
93
What are the 4 laws of producing Prosecco?
1. Min 85% Glera 2. Max Yields (125, 94.5, 90, 85) 3. Sold in bottle 4. 85% of Vintage if listed
94
What are the 4 requirements for "Rive" designation?
1. Grown in 43 Rive 2. Hand picked 3. Max 90 hl/ha 4. Vintage required
95
What are the 4 requirements fo Superiore di Cartizze DOCG?
1. Grown in 108ha single vineyard in Valdobbiadene 2. Handpicked 3. 85hl/ha 4. Spumante
96
What is the sales trend in Prosecco DOC?
Massive growth. Production doubled from 2011-2016
97
What is the % breakdown of Spumante vs Frizzante vs. Rose in Prosecco DOC?
80%, 17%, 3%
98
What is the general division of production among business types in Prosecco DOC?
More than half of the fruit is grown by co-ops, made into base wine and then sold to private companies, who bottle 75% of wine.
99
What are the main export markets for Champagne, Cava and Prosecco?
Champagne - UK, USA, Japan, Germany, Belgium; Cava - no mention; Prosecco - UK,USA, Germany
100
What is the perception of Prosecco (DOC)?
Everyday luxury and alternative to cheap Champagne or still rosé. Popular in cocktails.
101
What is the main business aim and challenge for Prosecco DOC?
Aim to maintain sales amidst rising competition; Challenge is to protect the name
102
What is the general trend of production among business types in Prosecco DOCG?
90% being made by 32 companies
103
What is the sales trend in Conegliano Valdobbiadene?
Exports growing rapidly in UK, Germany, Switzerland
104
What is the business aim of Conegliano Valdobbiadene?
To improve recognition as a higher quality wine and incrase the value (fully planted so there is no better option)
105
What is the sales trend in Asolo DOCG?
Production increased massively from 1 to 18.7 million bottles from 2013-2020
106
What is autolysis?
The enzymatic breakdown of dead yeast cells.

WSET D4 2022 (2 decks)

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