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WSET 3 (2nd Edition) > Chap 41: Sparkling Wine Production > Flashcards

Chap 41: Sparkling Wine Production Flashcards

(115 cards)

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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 & crushing stage is avoided as it will minimise contact between the skins and the juice

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11
Q

Describe pressing for sparkling grapes. Why is it done this way?

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). The use of whole bunches helps with this.

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12
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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13
Q

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

A 
Six:
Traditional Method
Transfer Method
Tank Method
Ancestral Method
Asti Method
Carbonation
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14
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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15
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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16
Q

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

A

Traditional method

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17
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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18
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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19
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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20
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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21
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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22
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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23
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 as ‘reserve’ wines

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24
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 (particularly for NV)
To improve the balance of the wine
To enhance the complexity of the wine

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25
What are Chardonnay and Pinot Noir respectively believed to bring to a sparkling blend?
Chardonnay: Citrus fruit, finesse and longevity | Pinot Noir: Aromas/flavours of red fruit and more body
26
How may old reserve wines help to add complexity to a sparkling wine blend?
They can bring flavours of dried fruit to the blend
27
How may a broader texture and spicy flavours be added to a wine for sparkling wine?
By blending in wines that have been matured in oak
28
How may blending options be broadened for making sparkling wines?
Grapes are often fermented in many different small parcels
29
What happens once a traditional method sparkling blend is made?
A small proportion of liqueur de tirage is added
30
What is liqueur de tirage?
A mixture of wine, sugar, yeast, yeast nutrients and a clarifying agent
31
What are the stages of secondary alcoholic fermentation for traditional method sparkling wines?
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
32
What happens in the bottle during secondary fermentation?
Alcohol is raised by about 1.2 - 1.3% abv | CO2 generated by the yeast dissolves into the wine, creating bubbles
33
What is the pressure created in the bottle by secondary alcoholic fermentation?
Five to six atmospheres
34
What stage is after secondary alcoholic fermentation? Describe it
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)
35
How does yeast autolysis affect a wine?
The compounds released contribute to the flavour, typically giving bread, biscuit and toasty notes
36
How long does yeast autolysis last for?
Typically four to five years, but can continue for several more years
37
Describe the flavour of wines that spend a longer time their lees
The develop more of a pronounced yeast character
38
Why might wine be kept on its lees after autolysis is complete?
It can maintain the wine's freshness for years
39
Which stage of sparkling wine-making comes after yeast autolysis/maturation?
Riddling
40
Which two processes of sparkling wine-making remove the dead yeast cells?
Riddling and disgorgement
41
Describe riddling
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
42
How was riddling traditionally performed?
By hand
43
Describe hand-riddling
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 over the course of 8 weeks
44
What is a Pupitre?
The A-frame used for hand-riddling during the process of sparkling wine-making
45
What are the major disadvantages of hand-riddling?
A very labour intensive process | Takes up to eight weeks to complete
46
What is the alternative to hand-riddling?
Mechanised riddling
47
Why is mechanised riddling a better option than hand-riddling?
It's quicker Less labour intensive Can be carried out in bulk
48
What is the standard machine in use for mechanised riddling?
The gyropalette
49
Describe a gyropalette
A cage holding 500 bottles on a hydraulic arm, which is regularly rotated and inclined
50
How quickly does a gyropalette typically complete the process of riddling?
A matter of days
51
Which stage comes after riddling?
Disgorgement and corking
52
Describe disgorgement
The neck of the upturned bottle is submerged in a very cold solution, which freezes the wine in the neck Bottles are inverted into an upright position Frozen wine holds the sediment in position (keeping the wine clear) Crown cap seal is removed Pressure created by the dissolved CO₂ ejects the frozen wine, taking the sediment and plastic insert with it
53
Describe the step after disgorgement and what is involved.
After disgorgement, the wine is topped up with liqueur d'expédition Sealed with a cork which is held secure by a wire cage
54
How long does the process of corking for sparkling wine take? Why?
A matter of seconds | It is entirely mechanised to avoid a loss of pressure and reduce the risk of oxidation
55
What is liqueur d'expédition?
A mixture of wine and sugar
56
What is the sugar in liqueur d'expédition known as? What is it for?
Dosage | Used to balance acidity and help with flavour development
57
What are sparkling wines labelled as which are made without sugar with the addition of liqueur d'expédition?
Brut nature or Zéro dosage depending on producer or wine region
58
Why will wine always be added just before corking a traditional method sparkling wine?
To make up for the wine lost during disgorgement
59
Why is the liquid in liqueur d'expédition so important?
It is in effect a second blending operation used to create the house style
60
Describe the role of screw-tops in sparkling wine
The vast majority of sparkling wines are sealed with corks
61
Describe a sparkling wine cork
A cylinder with an area on its round face around three times that of the opening of the bottle
62
How does the cork in a sparkling wine keep the perfect seal?
It has to be compressed considerably before it can be inserted into the neck of the bottle
63
How is complete security ensured for the cork of a sparkling wine?
By adding a wire cage
64
Which process occurs after disgorgement?
Bottle ageing
65
What may the main reason be for bottle ageing a sparkling wine?
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
66
How may a consumer/retailer know the precise age of a sparkling wine?
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
67
How have a number of sparkling wine producers attempted to give a greater idea of age for their consumers?
By adding a date of disgorgement to the labels
68
What would be the main purpose for using the transfer method?
It's an adaptation of the traditional method that avoids the processes of riddling and disgorgement
69
Why would a producer using the transfer method choose to avoid disgorgement and riddling?
They are costly and complex
70
How is the transfer similar to the traditional method?
It's the same up to the point of riddling
71
Describe the transfer method from after secondary alcoholic fermentation
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
72
What are the main advantages of using the transfer method?
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
73
How may one tell whether a wine has been made with the traditional method or the transfer method?
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
74
What is 'Ancestral Method' method wines commonly labelled as today?
Petillant naturel or 'Pet Nat' - this is a very old method of producing sparkling wine that has recently increased in popularity.
75
How does the Ancestral Method work?
Unlike traditional method and transfer method, it involves a single fermentation. The fermenting juice is bottled part way through the single fermentation, capturing the carbon dioxide in the bottle from this point. The wines may or may not be disgorged; the later option can cause them to be cloudy and have sediment. The are typ. released for sale while young.
76
What is the typ. style of ancestral menthod wines? (sweetness, alcohol, pressure)
* Typ. dry to off-dry (depending whether fermentation has completed to dryness in the bottle) * low - med alc * vary in pressure (how sparkling they are)
77
Where is ancestral method wine typically made AND which varietals are used?
They are typical of some areas in France, but are now made around the world from various grape varieties.
78
What characteristic does the tank method allow?
It allows for the retention of the base wine's flavours in larger volumes and at a lower price. Where as, traditional and tank method wines produce wines that have the flavour of bread and toast.
79
What kind of wines is the tank method ideal for creating?
Those made from grape varieties with strong flavors such as Muscat and Riesling or those to be made in a fruity style sparkling wine such as Prosecco
80
Why is the tank method popular for sparkling wines?
It's cheaper, faster and less labour-intensive that transfer or traditional method wines
81
How is the tank method seen with regard to quality?
As an inferior method to the traditional method, but with high quality grapes and care during production, high quality wines can be made in this way
82
Describe the treatment of the base wine during the tank method
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
83
What is added before secondary fermentation during the tank method?
Yeast, sugar, yeast nutrients and clarifying agents
84
What is the big difference between the tank method and transfer/traditional methods? Describe it
Secondary alcoholic fermentation takes place in a sealed tank able to withstand the pressure as CO₂ dissolves into the wine
85
What happens during the tank method immediately after secondary fermentation?
Wine is filtered to remove yeast lees before being bottled under pressure
86
What characteristic do most tank method wines not show? Why?
Notes of yeast autolysis, because they spend no extended time on the lees
87
How may autolytic character be created in wines made using the tank method?
By using paddles to stir up the lees during the second fermentation
88
Why is lees-stirring relatively uncommon in wines made using the tank method?
Most winemakers using this method will want to retain primary fruit flavours
89
What is the Asti method principally used for?
The production of sweet sparkling wines in the Asti region of Piemonte
90
What kind of wines does the Asti method produce?
Sweet, fruity sparkling wines
91
What is unusual about the Asti method?
It only involves one alcoholic fermentation
92
Describe fermentation in the Asti method
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 The wine is bottled immediately for sale
93
How does Carbonation work?
CO₂ is injected into a still wine, which is then bottled under pressure
94
For what kind of wine is carbonation useful?
Fruity, sparkling wines that retain the flavours of the base wine
95
For what kinds of grapes is carbonation most often used and why? Give an example varietal that may be used.
For grapes with strong varietal flavours ex: Sauv Blanc
96
What is the biggest advantage of carbonation?
It's the cheapest of all the methods
97
What are the EU laws regarding sweetness of sparkling wines?
Sparkling wines must use certain labelling terms to denote levels of sweetness
98
What are the seven levels of sweetness which may appear on an EU sparkling wine label?
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
99
What are the residual sugar requirements for Brut Nature et al?
0-3 g/l (dosage cannot be added)
100
What are the residual sugar requirements for Brut?
0 - 12 g/L
101
What are the residual sugar requirements for Demi-Sec?
32 - 50 g/L
102
List the most commonly used terms used to describe styles of sparkling wines
``` Non-vintage Vintage Rosé Blanc de Blancs Blanc de Noirs Prestige Cuvée ```
103
What is 'Non-vintage' used to describe?
Wines made from grapes harvested in more than one vintage
104
What do non vintage wines usually represent for a producer?
Their standard offering/house style
105
What does 'Vintage' mean for a wine from Champagne?
That the wine must come from a single year
106
What does 'Vintage' mean in regions other than Champagne?
Generally that all grapes must come from a single vintage, but some may allow a small percentage to come from other years
107
Why do vintage Champagnes command a price premium?
Here there is considerable vintage variation, so 'Vintage' is only made in the best years
108
Why may non-Champagne vintage wines not necessarily be held in quite the same esteem?
Vintage variation may be less of a problem
109
How may rosé sparkling wine be made?
Either by blending red and white base wines or by a short maceration
110
How may colour be adjusted in a rosé sparkling, outside of blending?
With the liqueur d'expédition
111
There are some sparkling wine appellations that only permit their rosé wines to be made via?
Maceration
112
What is a commonly used term for a sparkling wine made only from white grape varieties?
Blanc de Blancs
113
What is a commonly used term for a sparkling wine made only from black grape varieties?
Blanc de Noirs
114
Which term is generally used to describe the best sparkling wine in a producer's range?
Prestige Cuvée
115
Why are Prestige Cuvée wines an important part of the sparkling wine market?
Reputations have been built based on an association with luxury as well as celebration, although it is not a formal labelling term

WSET 3 (2nd Edition) (39 decks)

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