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D4 SPARKLING Flashcards

1
Q

Why not ripe or over-ripe fruit?

A

Alcohol too high

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2
Q

Avoid over-ripeness in warm climate how?

A

Pick early

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3
Q

First juice from pressing is called what?

A

The cuvée

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4
Q

What is the cuvée in trad method sparkling?

A

First juice from pressing

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5
Q

Champagne hand or machine harvest

A

Hand only

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6
Q

Reasons for blending (6)

A

Consistency, complexity, style, balance, rosé, price point

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7
Q

What is in liqueur de tirage?

A

Base wine, yeast and sugar (+ nutrients, fining and clarifying agents)

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8
Q

Secondary fermentation how long?

A

2-4 weeks

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9
Q

Riddling racks called what?

A

Pupitres

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10
Q

What are pupitres?

A

Riddling racks

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11
Q

What is liqeur d’expedition?

A

Wine and sugar

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12
Q

Which is first: liqueur de tirage or liqueur d’expediton?

A

Tirage

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13
Q

Riddling in French

A

Remuage

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14
Q

Key indicators for balance in trad method TN?

A

Acidtity, fruit, dosage, lees

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15
Q

Key indicators for complexity in trad method TN?

A

Identifable fruit/autolytic/tertiary; short, medium or long lees ageing; potential for tertiary character; will it develop more?; maillard reaction

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16
Q

Champagne biggest export market by value?

A

USA

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17
Q

Champagne biggest export market by volume?

A

UK

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18
Q

Weather hazards in Champagne

A

Hailstones; rain; heat

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19
Q

Dominant grape in NV Champagne?

A

Meunier (easiest to grow, lower acid)

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20
Q

Sub-regions of Champagne (5)

A

Vallée de la Marne, Montagne de Reims, Cote des Blancs, Cote de Sezanne, Cote des Bar (aka Aube)

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21
Q

Montagne de Reims

A

Renowned for Chardonnay

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22
Q

Valée de la Marne

A

Meunier. Biggest of the 5

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23
Q

Cote des Blancs

A

Chardonnay

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24
Q

Cote de Sezanne

A

South. Chardonnay

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25
Cote des Bar (Aube)
Pinot Noir
26
Belemnita Quadrata
Top-heavy limestone-based soil
27
Top-heavy limestone based soil in Champagne
Belemnita Quadrata
28
Micraster
Kimmerdgian limestone, clay
29
How many Champagne houses?
350
30
Which 3 Cremants on course?
Loire, Bourgogne, Alsace
31
Cremant whole-bunch yes or no?
Yes (hand-harvest)
32
Cava DO since when?
1959
33
% of area other than Catalunya for Cava
2%
34
Chenin Blanc descriptors
Hay, oily, wool, lanolin, viscous
35
Cava grapes (3)
Xarel-lo, Macabeo, Parellada
36
Rosé cava made how?
Skin contact
37
Minimum lees ageing for NV Cava
9 months
38
Cava lees ageing
NV: 9 months Reserva: 15 months Gran Reserva: 30 months Vintage: "longer"
39
What is Cava de Paraje
High-level "classification" since 2015. Sites with edaphic and micro-climate conditions; max yield 8,000kg per ha; vines 10yo; grapes pressed max 10km from vyd; single harvest etc
40
Corpinnat?
Breakaway group from DO Cava
41
Franciacorta in which region?
Lombardy
42
Franciacorta lees ageing
NV 18 months; Reserva 5 years
43
Trentodoc beside which body of water
Lake Garda
44
Transfer method give an example
Jacobs Creek sparkling
45
Tank method explain
1st ferment; add yeast and sugar; 2nd ferment in tank; lees ageing optional; stabilisation; filtered carefully under pressure; adjustment; bottled under pressure
46
Types of Sekt
Sekt (not necessarily German grapes or must); Deutscher Sekt (all from Germany); Deutchsher Sekt ba (Germany, from a place)
47
Prosecco minimum % Glera
85%
48
Size of Prosecco appellations
Prosecco DOC: 24,000ha Conegliano-Valdobiaddene DOCG: 7,800ha Asolo Prosecco DOCG: 1,800ha
49
Sétage
"silky, elegant" term used re Proscecco DOCG
50
Best sites for Asti/Moscato d'Asti
gentle slopes
51
Asti DOCG ABV
7.5%
52
Moscato d'Asti ABV
5%
53
Lambrusco tannins
High (no malolactic conversion, relatively thick skins)
54
Different Lambrusco
Lambrusco Salamino di Santa Croce Lambrusco Grasparosso di Castelvetro Lambrusco di Sobrara
55
Col Fondo
Pet nat in Prosecco
56
Sparkling TN considerations
``` Integration of dosage Length of lees ageing Definition of fruit Maillard reaction Stylistic expressiveness Development ```
57
Rosé d'assemblage in Champagne
Blend red and white
58
Rosé de saignée in Champagne
skin maceration and bleeding
59
Blanc de Blancs Champagne style
lean, austere, acidic. unmatched ageing potential
60
Blanc de Noirs Champagne style
Fuller body. age more quickly
61
Late release/disgorge Champagne
Bollinger RD, Dom Pérignon P2 | Age more rapidly; impact of disgorgement (e.g. oxygen ingress) greater in old wines
62
AOC Rosé des Riceys
Still rosé in Cote de Bar, Champagne
63
AOC Coteaux Champenois
Still red/white/rosé
64
Dom Pierre Pérignon claim to fame
``` First white wine from black grapes Coquard press Assemblage Re-introduced cork English glass Considered fizz a fault ```
65
Blocage
Reserve wines in Champagne
66
Champagne latitude
south of 50th parallel; east of Paris
67
Champagne size
150km North to South; 120 km East-West
68
5 subregions of Champagne (abbreviated)
``` MdR VdlM CdBlancs CdS CdBar ```
69
Climate in Champagne
Cool continental with oceanic influence
70
Rainfall/yr in Champagne
700mm
71
Annual average temperature Champagne
11oC
72
Chalk soils good for which grape
Chardonnay
73
Most common soil in Champagne
Chalky soil with limestone subsoil; pure chalk
74
Montagne de Reims in a nutshell
Black grapes, some Chardonnay Reims = red grapes Grands Crus: Mailly, Verzenay, Verzy, Ambonnay, Bouzy Wide plateau (not a mountain) Some top villages face north (cool climate); frost High acid, austere in youth Grands Crus have chalky soils: water retention and drainage
75
Vallée de la Marne in a nutshell
West of Epernay Meunier on clay, marl and sand: fruity Meunier buds late, ripens early (good for frost) Grand Cru: Ay
76
Cote des Blancs in a nutshell
South of Epernay White! 95% Chardonnay Purest chalk (drainage and water retention) Grands Crus: Cramant, Avize, Oger, Le Mesnil-sur-Oger Pierre Peters! Intense and long-lived; austere in youth
77
Cote de Sezanne
Continuation of Cote des Blancs Clay and clay/silt, some chalky Chardonnay, warm south-east facing. Fruity, ripe
78
Cote des Bar
Large. Near Chablis Kimmeridgian calcareous marls Steep slopes, stony limestone (Pinot Noir) Source of PN for merchants from north
79
Sparkling wine regions at high latitudes
Champagne, England, Tasmania
80
Chardonnay in Champagne
apple, citrus (good w/ autolytic biscuit, pastry) Early ripening of flavours; retains acid (good in cool climate) High acidity Early budding (spring first) Coloure millerandage Powdery mildew, grapevine yellows, botrytis bunch rot -> but more disease resistant than Pinot Noir High yield in good year
81
Chardonnay buds early or late
Early - > prone to spring forst
82
Pinot Noir in Champagne
``` Early bud, early ripen Spring forst, coulure Moderate yields - quality drops if high yields Thin skin, disease prone Adds body ```
83
Pinot Noir buds early or late
Early bud (prone to spring frost)
84
Meunier in Champagne
mutation of Pinot Noir with white hairs, floury appearance Early budding (but later than Chard/PN) Less prone to frost
85
Density in Champagne
8,000 vines/ha 1. 5 inter row 0. 9-1.5m intra-row
86
(4) training systems in Champagne
Taille Chablis Cordon du Royat Guyot Vallée de la Marne
87
Taille Chablis training system
best for Chardonnay 3-4 cordons (5 max) End of each cordon ends with a spur with up to 5 buds Form of spur pruning with lots of perm wood - > protection against frost Spurs grown at yearly intervals, trained to max 0.6m above ground Solar energy reflected from frost
88
Cordon du Royat
Pinot & Meunier. Single cordon, spur pruned. VSP.
89
Guyot (in Champagne)
Replacement cane with VSP. Lesser vineyards, all varieties. Double or single guyot
90
Vallée de la Marne
Similar to Guyot but more buds. Less common now
91
Average no. of fruiting buds per vine in Champagne
max 18 per square metre
92
Hazards in Champagne
Severe winter frost: kill vine/part of vine Spring frost: kill new buds, reduce yields Cold, rain (June): disrupt flowering and fruit set, lower yield and quality, unripe grapes Violent summer storms Hot, humid summer: botrytis
93
Rationale for Comité dictating rules in Champagne
Quality of the wine (no overcropping - > no dilute flavours) Protect price Regulate supply and demand
94
Max yield in Champagne
usually 79 hl/ha; can be raised to 98hl/ha
95
What is the cuvée in Champagne?
First 2,050 litres (per 4,000kg of grapes). free run and first pressing
96
What is the taille in Champagne
the second part (500L)
97
Characteristics of the cuvée in Champagne
rich in acid finesse, ageing potential vintage, prestige cuvée
98
Characteristics of the taille in Champagne
lower acid more colour pigment more phenolics used more in NV
99
% of reserve wine for large brand NV?
10-15% reserve wine (30-40% for more permium)
100
What's notable about Bollinger reserve wine?
Aged in magnum
101
What's notable about Laurent Perrier rosé?
Skin contact is used (as opposed to blending in still, dry red wine which is more typical)
102
NV Champagne ageing
15 months; 12 months on lees
103
Vintage Champagne ageing
12 months on lees, released 3 years after tirage (many exceed this)
104
Little change to wine after 10 years lees ageing. True or false
True (but protects against oxidation and can charge a premium for late disgorged) Long lees ageing expensive
105
Echelle des Crus system
17 Grands Crus (100%) 42 Premiers Crus (90-99%) 257 other villages (80-89%)
106
What does NM stand for?
Négociant manipulant. Buy grapes, must or wine. Make Champagne, sell under own label.
107
What does RM stand for?
Récoltant manipulant. Grower e.g Pierre Peters.
108
What does CM stand for?
Cooperative de manipulation. Eg Mailly
109
Brands owned by Vranken Pommery Monopole?
Vranken, Pommery, Monopole Hiedsieck, Charles Lafitte, etc
110
Grower champagnes sell mostly domestic or export?
Domestic
111
Average price for grapes in Champagnme? €/kg
€6.10/kg | 1.2kg = 1 bottle
112
Minimum lees ageing for Cremant?
9 months
113
Minimum maturation between tirage and release of Cremant?
12 mths (including 9 mths on lees)
114
Max abv for Cremant
13%
115
Crémant d'Alsace accounts for what % of Alsace production
25%
116
Pinot Blanc characteristics (Alsace)
Medium intensity apple, pear, biscuit; medium plus to high acid. Light-medium body. Mostly Brut
117
Which foothills in Alsace?
Vosges foothills
118
Growing environment for Cremant d'Alsace
Vineyards on eastern flanks of Vosgnes foothills (200-400m) Protected from prevailing westerly winds Sunny continental climate Dry, hot season - rain at harvest Shortage of water (no irrigation) Hot days and cool nights - ripe flavours, high acid Spring forst
119
Grapes for Cremant d'Alsace
Pinot Blanc, Auxerrois, Chardonnay, Riesling, Pinot Gris, Pinot Noir
120
Riesling common in Cremant d'Alsace T/F
False. Permitted but not common
121
When does Cremant d'Alsace harvest take place?
Late Aug - early Sept
122
Chaptalisation is common in Cremant d'Alsace. T/F
True. Potential alcohol is low
123
Cremant d'Alsace is usually a vintage-dated product. T/F
True. No reserve wines
124
Examples of co-ops in Cremant d'Alsace
Cave de Turckheim; Maison Bestheim | Co-ops 43% of production
125
Example of merchant house in Crem d'Alsace
Arthur Metz | Merchants 37% of production
126
Name of Cremant d'Alsace prestige category
Cremant d'Alsace Emotion (EmotionAL-SACE) 75% Pinot Blanc, Chardonnay, Pinot Noir 24 months on lees not popular
127
Cremant de Bourgogne what % of overall Burgundy production?
10% (it has doubled since 2000)
128
Cremant de Bourgogne style
White, Brut. Medium plus/high acid. Medium intensity apple, lemon (cool areas), apricot (warm areas) with brioche. Also BdB, BdN, rosé
129
Main source areas for Cremant de Bourgogne
Maconnais (especially Chardonnay; Cave de Lugny co-op) Cote Chalonnaise (Rully) Chablis, Hautes-COtes, flats in Cote d'Or Veuve Ambal biggest producer
130
Biggest producer of Crem de Bourgogne
Veuve Ambal
131
Climate considerations north, central, south Burgundy
North: cooler, no hot summer Central: mostly continental; low winter temperature; dry sunny summer. Just-ripe fruit; high acid South: Mediterranean influence. High summer temp. Riper fruit, lower acid
132
Max yield Crem de Bourgogne
75hl/ha; higher than still wines. must declare before end of March
133
Grape blend % for Crem de Bourgogne
Min 30% Chardonnay, Pinot Noit, Pinot Blanc, Pinot Gris | Max 20% Gamay
134
Breakdown of Crem de Bourgogne production by producer type
2/3s negociants (Veuve Ambal) 30% co-ops (Cave e Lugny) 2% independent growers (high investment cost)
135
Top tiers (2) of Crem de Bourgogne
Crem de Bourgogne Eminent (24 mths lees) ``` Crem de B Grand Eminent -white: Chard/Pinot only -rosé: 20% Gamay allowed -vintage optional, common -36 mths lees, 3 months bottle Brut only ```
136
Three Loire AOCs for sparkling DipWSET
Cremant de Loire sparkling Vouvray sparkling Saumur
137
What % of Loire production is sparkling
13% | (un)lucky Loire
138
What % of Cremant de Loire is white wine?
90%
139
Cremant de Loire style
Medium intensity apple and citrus; light toasty note. Can be honeyed with age. High acid.
140
Cremant de Loire land under vine
2,100 ha (was 1,600ha in 2012)
141
Where is Cremant de Loire made?
Anjou-Saumura nd Touraine only (200km strtech) | Zone south and south-west of Saumur biggest source
142
Climate for Cremant de Loire
Atlantic cool, mild influence Cool climate, low potential alcohol, high acid Fungal disease and rain a problem
143
Soil types for Cremant de Loire?
Varied (large region, lots of soils) Clay-limestone, flint-cay, sand, gravel, tuff Anjou: schist and limestone Touraine: chalk
144
Rootstocks for Cremant de Loire
Fercal Riparia Gloire de Montpellier (resistant to lime, protect from chlorosis)
145
Sauvignon Blanc in Cremant de Loire Y/N?
No
146
Oak-fermented Cremant de Loire example
Bouvet-Ladubay Cuvée Tresor
147
Structure of Cremant de Loire industry by producer type
19 merchant houses 10 co-ops 400 producers
148
Saumur Mousseux
``` 10.6 million bottles 1,300 ha Min 60% Chenin (max 10% Sauvignon) Rose: 60% Cab Franc (max 10% Sauvignon) Mechanical harvest allowed -> can make more wine, cheaper, lower quality, more juice extracted ```
149
Chenin Blanc minimum % in Saumur mousseux
60% | max 10% Sauvngin
150
Vouvray Mousseux
``` Chenin dominates Other grape: Orbois (local) 8.2m bottles 1,200 Pet Nat ```
151
Example of third-party specialist for secondary fermentation in Loire
Berger Elaborateur (in St Martin-le-Beau)
152
Co-op for sparkling Vouvray
Cave de Vouvray
153
Early pioneers of Cava (2)
Ferrer (Freixenet) and Raventos (Codorniu)
154
Key dates for Cava (3)
1972 Cava legally defined 1986 Spain enters EU 1989 Cava a PDO - named for wine rather than place
155
What % of grapes and wine for Cava come from Penedes? [note maybe this is Catalunya rather than Penedes]
95% (others from Rioja, Valencia)
156
Grapes for Cava
Macabeo Xarel-lo Parellada also Chardonnay
157
Three areas of Catalunya
Penedes Lleida province Tarragona province
158
Penedes vital statistics
Main area for Cava Mediterannean climate, 540mm rain 200-300m altitude; some at 700-800 Varied soils, poor in nutrients Towns: San Sadurni d'Anoia and Vilafranca del Penedes Macabeo from altitude - more flavour, high acid, ageworthy
159
Lelida province
Lerida in Spanish 100-700m Mediterranean lower down, continental higher up Irrigation from Pyrenees (semi desert otherwise) Ripe flavours low down; fresher up high Raimat estate 2,200ha, owned by Codorniu
160
Tarragona province
Low-lying hills, Mediterannean climate Simple, Macabeo dominant, early drinking Trepat grape
161
Cava in Rioja, what's worth knowing?
Cantabrian mountains protect from rain Rioja Alta is at 425m - high acidity Macabeo (aka Viura here) and Chardonnay
162
Macabeo info
``` 36% of Cava vineyards 100-300m in Penedes (higher in Rioja and Lleida) Late budding (OK for spring frost) First picked High yield Botrytis bunch rot and bacterial lblight Light intensity appeal and lemon ```
163
Xarel-lo info
25% of Cava vyds Sea level up to 400m in Penedes Indigenous to Catalunya Mid-budding (frost risk) Mid ripening Powdery and downy mildew, disease resistant Greengage, gooseberry, herbal (fennel) notes. Earthy when overripe, good w/oak
164
Parellada info
``` 20% of Cava vineyard Lowest yielding, latest ripening Needs altitude for long ripening to reach flavour maturity without too much alcohol Adds finesse and floral Early bud Powdery mildew ```
165
Chardonnay info (Cava)
9% of Cava vyds Body, richness, finesse Choice of rootstock important (otherwise too much alcohol, no finesse)
166
Cava Rosado which (black) grapes
``` Garnacha Tinta Trepat Pinot Noir Monastrell NB: Tempranillo not allowed ```
167
Trepat (grape in Cava)
Local to Conca del Barbera Strawberry and high acid Legal only in Rosado
168
What does Garnacha bring to Cava Rosado?
Ripe red fruit and spice. Oxidises easily. Used less and less
169
Vineyard mgmt in Cava
12,000kg/ha max yield Low to moderate planting (1,500-3,000 v/ha) Bush vine or single/double cordon Moderate to high yields (don't want intense flavour base wine) Irrigiation permitted but controlled (to relieve hydric stress and protect vyd, not to increase yield)
170
Cava planting density
Low to moderate: 1,500-3,500 vines/ha
171
Irrigation allowed in Cava?
Yes, but strictly controlled. To relieve hydric stress and protect future viability of vineyards. Not for increasing yields.
172
Reasoning for rootstock choice in Cava?
``` Resistance to lime Control vigour (Macabeo excessive shoots and leaves, little fruit if on wrong rootstock) ```
173
Threats to grapegrowing in Cava?
``` Misty humid mornings = botrytis and downy mildew Powdery mildew (periods of dry weather) Grapevine moth ``` Treated with copper and sulfur Treated with canopy managemtn
174
Treatment against grapevine moth?
Sexual confusion
175
Important criteria for picking date in Cava?
Low potential alcohol | Appropriate acidity
176
How to test for botrytis infection in Cava?
Test for gluconic acid values Too high = grapes rejected. negative effect on yeast in secondary ferment; drop in wine stability
177
Hand or machine harvest in Cava?
Either/or. 90% by hand - vyds widely scattered, fragmented, uneven terrain. High-quality all by hand. Freixenet from small contract growers, picked by hand Codorniu have own vyds in Penedes and Raimat, picked mechanically
178
Freixenet harvest machine or hand
Mostly small contract growers, picked by hand
179
Benefits for picking by machine (Cava)
Codorniu have own vineyards in Penedes and Raimat, pick by machine Improvements in machinery = 80% whole berries Picked at night, raising quality at lower price points
180
Cava grape transport
Basic handpicked fruit = 25kg creates | Premium handpicked = 10kg to avoid splitting (microbial spoilage)
181
Why pneumatic press in Cava?
Soft pressing to maintain quality by avoiding phenolic extraction
182
How is Rosado Cava made?
Min 25% black grapes, skin contact (not blending redw/white wine)
183
Is acid adjustment typical in Cava?
No, grapes usually picked early enough to maintain natural acidity
184
Two Cava producers that propagate their own cultured yeasts
Freixenet | Cevipe (co-op)
185
Cava first fermentation
Large stainless steel Controlled temp 14-16C (preserve fruit) MLF prevented (preserve acidity) Thereafter: trad method
186
Reserve wines common in Cava?
No. Wines usually fruit of one season (though may be marketed as NV). Vintage variation limited, storage would add cost.
187
Most Cava is what style?
Brut | 8-9g/L dosage
188
Three styles of Cava
Cava Cava Reserva Cava Gran Reserva
189
Describe basic Cava
9 mths lees ageing (tirage to disgorgement) | White: light-medium intensity lemon, apple, herbal; light biscuit autolytic. medium, medium+ acid. acceptable to good.
190
Describe Cava Reserva
15 months lees (more autolytic notes) Good to very good qual Mid price
191
Describe Cava Gran Reserva
30 mths Pronounced toasty, smoky, autolytic Very good, outstanding Premiu price
192
Four registers kept by Consejo Regulador del Cava (types of companies)
Growers Producers of base wines Storekeepers of base wines Cava producers
193
Freixenet and Codorniu produce what % of finished Cava?
75%
194
Cevipe co-op processes 55 million kilos of grapes. How much finished Cava does it produce?
0
195
Domestic/export split for Cava (250m bottles in 2018)
1/3 domestic 2/3 export Big volume mkts: Germany, Belgium, UK, USA
196
Basic Cava makes up what % of wine sold?
87%
197
Cava de Paraje Calificada
``` Single estate/vyd, owned by producer Introduced 2017 Estate produced and bottled 10yo vines 8,000kg/ha max (48hl/ha after pressing) Cannot acidify 36 mths aged at estate Brut sweetness or lower ```
198
Corpinnat
Small number of high quality producers (Gramona and Recaredo) left DO. 100% organic grapes; Penedes; hand harvest; vinified on the premises. 18, 30 and 60 mths
199
Breakdown of Cava types by percentage produced
87% Cava 11% Cava Reserva 2% Cava Gran Reserva/Cava de Paraje Calificada
200
Classic Penedes
part of Penedes DO Sparkling w/ certified organic grapes Traditional method, 15 mths lees e.g. Albet I Noya, Loxarel
201
Name for trad method sparkler in Rioja
``` Espumoso de Calidad de Rioja (implemented 2019) Hand harvest, trad method Crianza (15 mths lees) Reserva (24 mths) Gran Anada (36) ```
202
% of Italian sparkling made by tank method?
96% | of which half is Prosecco
203
Tank method developed where and when
Italy, late 1880s | named after Mrtinotti and refined by Frenchman Charmat
204
Lambrusco made by which method
tank
205
Spumante vs frizzante
Spumante min 3 bar of pressure | Frizzante 1-2.5 bar
206
Production in bottles of Franciacorta and Trentodoc (approx)
Franciacorta 17.5m bottles | Trentodoc 7m bottles
207
Entire Italian traditional method sector is what fraction of Champagne production?
1/10
208
Describe Prosecco style
``` Light to medium (-) intensity apple, pear Light body Medium to medium (+) acidity Low or medium alc Acceptable to good (DOC) Good to very good (DOCG) ```
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Prosecco DOC
Former IGTs deovted to Prosecco: 9 entire provinces in Veneto and Friuli. Combined and expanded to become this vast DOC from Tirest to Vicenza. 23,000ha DOC has mountains and hills; most is on flat land "Treviso" or "Trieste" can be added if grapes grown nd wine made here Treviso more production volume
210
Conegliano Valdobbiadene - Prosecco DOCG
Hilly, historic area between Conegliano and Valdo 7,700ha 200-320m altitude "Superiore" can be added for Spumante; Prosecco can be dropped
211
Asolo Prosecco DOCG
1,800ha hilly area south of Valdobbiadene "Superiore" can be added for Spumante
212
Production volume % by Prosecco appellation
Prosecco DOC 82% Coneg-Valdo Prosecco DOCG 16% Asolo Prosecco DOCG 2%
213
Climate in Proescco DOC
Warm and moderately continental Moderate rainfall Flat plain affected by most air and fog (from rivers) = more sprays needed to combat disease
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Why Prosecco DOCG more acidity and intense fruit than DOC?
Altitude and dirunal range = longer, slower ripening
215
Describe Glera grape
``` Vigorous, semi-aromatic Capable of v hgih yields Millerandage, powdery and dowjny mildew Drought in summer Grapevine yellows First two buds don't bear much fruit; needs to be trained long (vertical trellis w/ 8-12 buds) Low-med density (3,000 v/ha) - vigour Permitted yields high ```
216
Prosecco 100% Glera T/F?
F. Can be up to 15% others
217
Sylvoz training (Prosecco)
High cordon w/shoots hanging downwards High-vigour sites eg fertile flat Prosecco land (high yields) Inexpensive to create, minimal winter pruning, machine possible Height = protects from first Disadvantage: over-cropping, difficult to distribute clusters evenly, shading probs
218
Double-arched cane training (Prosecco)
Form of replacement cane, canes bent into arches Hillsid sites High quality fruit Individual branches tied to each plant (costly)
219
Vineayrd work in Prosecco DOC
Machine. Large vyds, high yields on plains. Wines of lower concentration. Mechanical harvest.
220
Vineyard work in Prosecco DOCG
Best sites south-facing hillside = more concentration (reduced fertility) Lower (but generous) yields than DOC Steepest parts have grassy bank terraces called ciglione = maintained and repaired, expensive Work by hand in steeper parts
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Ciglione
steepest parts of Prosecco DOCG, ciglione are terraced grassy banks
222
Cartizze, Rive and sui lieviti Prosecco must be picked by hand. T/F
True
223
Why press whole bunches in Prosecco?
preserve primary fruit flavours
224
Prosecco base wine fermentation
15-20 days, controlled temperature 18C = preserve fruit | MLF blocked = + fruit and acidity
225
Second fermentation Prosecco
In tank for one month 12-15C | Short time on lees then chilled, filtered and bottled
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Ageing requirement for Prosecco
None (DOCG or DOC) = emphasis on freshness
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Traditionally is there dosage in prosecco?
No. Traditionally, no final adjustment = winemaker calculates required sugar at tirage stage Since 2014 = permitted to adjust sweetness when wine racked off lees of second fermetnation
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Charmat lungo
Longer form of tank method. Lees contact for at least 9 mths. lees contact ensured by agitating lees within the tank
229
Prosecco Col Fondo
Lightly cloudy, dry frizzante wines DOC or DOCG "rifermentazione in bottiglia" Undisgorged, bone dry. Crown cap. sediment. Col Fondo is the traditional name; from 2020 "sui lieviti" (on the lees"
230
Tranquillo (Prosecco)
still wine
231
Max yields for Prosecco
``` Prosecco DOC: 125hl/ha Prosecco DOCG: 94.5hl/ha Prosecco DOCG Rive: 90hl/ha Prosecco DOCG Superiore di Cartizze/Cartizze: 85hl/ha Asolo Prosecco DOCG: 94.5ha/ha ```
232
"Rive" requirements Prosecco
``` Rive + place name eg "Rive di Soligo" Single commune/vineyard 43 Rives Handpicked, lower yields (90hl/ha) Vintage on label ```
233
Superiore di Cartizze DOCG / Cartizze DOCG
108ha historic single vyd in Valdobbiadene Spumante, low yield (85hl/ha) Steep hill, good drainage High quality, full body, residual sugar above Brut level
234
Biggest exporter of sparkling wine globally?
Italy. Led by Prosecco
235
of growers, base wine producers and Prosecco producers in Prosecco
10,000 growers 1,200 base wine producers 350 makers of sparkling wine
236
Co-ops account for what % of grapes in prosecco
just over 50%
237
Most important area of Prosecco for volume of production and sale of base wines?
Treviso
238
Domestic market % for Prosecco
25% | 50-50 hospitality/retail
239
UK/USA/Germany account for what % of volume exports of Prosecco
2/3s
240
Which region in Australia using "Prosecco" name?
King Valley
241
Threats to Prosecco business
others using "Prosecco" name (eg King Valley) | Prosecco on tap (bottle only)
242
Most common style for Prosecco DOCG
``` Extra Dry (60%) Brut (30%) ```
243
What % of Prosecco DOCG sold domesticalyl?
60% | northern Italy
244
Prosecco DOCG producers eg
Nino Franco | Bisol
245
Challenges for Prosecco DOCG business
Improve recognition of higher quality (vs Prosecco as a generic brand) Achieve higher pricing
246
Asti and Moscato d'Asti which 3 provinces of Piemonte
Asti Alexandria Cuneo
247
Asti and Moscato d'Asti style
Pronounced orange blossom, grape, peach Medium acidity Low alc Sweet
248
Asti vs Moscato d'Asti
Both are DOCGs Asti aka asti Spumante: higher alcohol, fully sparkling Moscato d'Asti: lower alc, semi-sparkling, higher RS Both good to very good quality, inexpensive to mid priced
249
Climate for Asti and Moscato d'Asti
Moderate continental Cold winters Hot, dry summers Adequate rain (spring and autumn rainiest)
250
Threat of spring rain in Asti
Affect fruit set
251
Yields for Asti and Moscato d'Asti
75hl/ha
252
Moscato Bianco aka
Muscat Blanc a Petits Grains
253
Moscato Bianco describe
``` aromatic, early budding mid ripening small berries powdery, botrytis needs canopy mgmt to avoid shade and improve air circ Thin skin Scent attracts bees, wasps and ants Mites ```
254
Density for Moscato Bianco in Asti
Medium density | Guyot with VSP preferred (low fertility soils and moderate rainfall = vine doesn't overcrop)
255
How does vine training VSP help with Moscato d'Asti
VSP gives sun expsoure, avoids excess humidity and reduces fungal risk Ensures good ripening of fruit But in hot years, take care not to remove too many leaves = sunburn
256
Most aromatic Moscato juice from what soil type?
Limestone | But due to commercial success, vines also planted on clay
257
Harvest for Moscato d'Asti?
Decided by ripeness of fruit and desired acid (need to balance sweetness) Early-mid September (before October rain) Asti DOCG: picked earlier for high acidity Moscato d'Asti: slightly later, aromatic intensity Hand harvest on steep slopes; machine where possible
258
Whole bunches for Moscato d'Asti/Asti?
Can be. beleived to be beter quality.
259
First phase of production for Asti and Moscato d'Asti?
Production, clarification and filtration of the must Chilling and storage (pre ferment) Must that is not required immediately is refrigerated to 2-3C to keep fresh, for later fermentation Can be kept for up to 2 years without losing fresh aromatics
260
Second phase of production for Asti and Moscato d'Asti?
Single fermentation of warmed-up must, when required by demand
261
How many phases of production for Asti and Moscato d'Asti?
2 (making adn storing the must; fermenting the must when needed)
262
What sort of big investments needed to produce Asti/Moscato d'Asti?
``` Presses Flotation tanks Filtration/centrifuge equipment Large heat exchangers Refrigerated storage space Ongoing energy costs (machinery and chilled storage) ```
263
Asti fermentation vessel and conditions
Pressure-restistant temperature controlled tanks Low temepratures 16-18 (primary fruit) Neutral cultured yeasts MLF prevented (+acidity)
264
Asti method fermetnation
Single fermentation in tanks that can sustain pressure Sugar converted into CO2 comes from original must, not tirage RS in final way is from stopping before dryness, not through dosage CO2 released through a valve Fermenting must monitored to check falling sugar levels Amount of sugar required calculated; once reached, the valve is closed; CO2 retained Once desired RS and pressure (frizzante/spumante) obtained, feremntation stopped by rapid chilling
265
Asti DOCG
Min 6% abv | 12g/L and above - traditionally around 100g/L
266
Moscato d'Asti DOCG
4.5-6.5% abv Sweeter than Asti DOCG (Around 130g/L) Frizzante (max 2.5 bar)
267
Why is msot asti made by large producers?
High cost of equipment adn investment and storage space Martini & Rossi largest producer 4 producers make 60% of wine
268
Largest produer of Moscato d'Asti
Martini & Rossi
269
High-end Barolo and Barbaresco producers: do they make their Asti in-house?
No; typicalyl send Msocato grapes to specailist sparkling wine firms - or buy high-end grapes for specialists to make under their label
270
Role of co-ops for Asti
Providing chilled, clarified and filtered juice to large companies for fermentation. Martini & Rossi (largest producer) source about 35% of their needs from 300 growers; the rest is from suppliers including co-ops
271
Asti Secco
an off-dry style of Asti
272
Local Asti attempt to compete with Prosecco?
Asti Secco. off-dry style
273
Lambrusco made in what method?
Tank method
274
Lambrusco principally from which region?
Emilia-Romagna
275
Red Lambrusco flavour profile
Stawberry, red cherry adn red plum; medium to medium (+) tannin; high acidity; residual sugar
276
Topography of Emilia where Lambrusco is grown?
Low hills 150m
277
Climate in Emilia-Romagna for Lambrusco
warm and continental adequate rainfall (735mm) for grape growing threat of rain at harvest irrigation to ensure water supply at critical poinst
278
Soils for Lambrusco
``` alluival clay and silt good water-holding capacity but prone to compaction vineyards grassed between ros to access machines wet periods; reduce compaction high fertile soils = high yields ```
279
River near Lambrusco growing areas
Po river | Humidity on the river plain = prevetnative spraying against fungus a necessity
280
Lambrusco Salamino
Most widely planted Lambrusco Fragrant, deep coloured, full bodied, high acid Lambrusco Salamino di Santa Croce DOC = 85% of this variety (max yield 133hl/ha)
281
Lambrusco Grasparossa
Grown on hillsides Deep colour, full body, medium plus tannin Lambrusco Grasparossa di Castelvetro DOC = 85% LG (max yield 126hl/ha)
282
Lambrusco di Sorbara
Pale, lighter bodied, high acid | Lambrusco di Sorbara DOC = 60% min of this variety. 126hl/ha max
283
DOCs for Lambrusco
Lambrusco Salamino di Santa Croce DOC Lambrusco Grasparossa di Castelvetro DOC Lambrusco di Sorbara DOC Reggiano Lambrusco (or just Reggiano) DOC Lambrusco di Modena DOC (or just Modena DOC)
284
Short pre-ferment maceration for Lambrusco. why?
1-2 days Lambrusco grapes = high anthocyanins Restrict amount of tannin extraction Structured, fuller body wines (Lambrusco Grasparossa) = 3-4 days on skins
285
First fermentation temperature range for Lambrusco
Low temperatures (for reds) of 18-20 Retain fruit MLF blocked to preserve acidity
286
Second ferment for Lambrusco
Low temp 12-15C for two weeks (frizzante) or one month (spumante) No lees ageing Preserve primary fruit
287
IGT for Lambrusco?
IGT Emilia
288
Breakdown of domestic vs export for Lambrusco
1/3 domestic | 2/3 export
289
Example of a concentrated, well defined Lambrusco
Cleto Chiarli
290
Challenge for Lambrusco's image
Struggled to throw off the inexpensive, red frothy and sweet reputation Due to large volumes of low quality historically Part of issue is that "Lambrusco" not a protected name (like Prosecco is)
291
Italy's largest traditional method sparkling wine
Franciacorta
292
Franciacorta is in which Italian region
Lombardy
293
Franciacorta style
``` Ripe apple and peach Biscuit autolytic Medium alc Medium (+) acid Very good or outstanding ```
294
Still white and red wines made in Franciacorta
Curtefranca DOC
295
Curtefranca DOC?
Still white and red wines made in Franciacorta area
296
Body of water at northern border of Franciacorta?
Lake Iseo
297
Climate for Franciacorta?
Warm continental with moderating influences Cool air descends from alps in summer Lake Iseo moderating effect on temperature Spring frost an issue Fruit ripens regularly while retaining acidity Vyds on gentle slopes
298
Harvest time in Franciacorta?
Early, second half of August into September | Avoid autumn rain
299
Soils in Franciacorta
Formed by glaciers 6 main soil types Range of expressions
300
Dominant grape in Franciacorta
Chardonnay (75%) | Also Pinot Noir, some Pinot Blanc
301
Minimum density for new vineyards in Franciacorta
4,500 v/ha
302
What % of estates in Franciacorta are organic?
75%
303
How many co-operatives in Frnaciacorta?
None!
304
Most grapes estate-grown in Franciacorta. T/F?
True. no co-ops and few growers that don't make wine
305
Most Franciacorta the product of one vintage but not labelled as such. Why?
The long time on lees required to be sold as Millesimato (cost!)
306
NV Franciacorta requirements
18 mths lees | Typically Chard/Pinot Noir but can be up to 50% Pinot Bianco
307
Saten Franciacorta requirements
``` Only white grapes (mostly 100% Chard) 24 mths lees Slightly less sugar at tirage Pressure max 5 atmospheres Brut only ```
308
Rosé Franciacorta requirements
Min 35% Pinot Noir. Most are blends of Chard and Pinot | Can be direct press, short maceration or blending with red wine
309
Three large companies that make 1/3 of Franciacorta
Guido Berlucchi Ca' del Bosco Bellavista
310
What is the DOC for Trentodoc
Trento DOC
311
Who is credited with first traditional method sparkling in Italy? (1902)
Giulio Ferrari
312
What did Giulio Ferrari do in 1902?
Made first trad method sparkling in Italy | having visited Champagne
313
Grapes for Trentodoc
Chardonnay, Pinot Noir, Pinot Blanc, Meunier | Often 100% Chard
314
Trentodoc style
``` Ripe apple fruit Biscuit aromas Autolytic notes Medium alcohol Medium high acidity ```
315
Climate in Trentodoc
Warm continental with marked cooling influence (North of Italy in sight of Alps) Daytime summer temperature high; mountains protect from cold winds
316
Trentodoc has high daytime temperatures considering how north it is. Why?
Mountains protect from cold wind from north | Heat builds up on valley floor
317
Diurnal range in Trentodoc?
High. Warm days and cold air descends from mountains at night Retain acidity!
318
Soils in Trentodoc
Stony Well drained Slopes poor in nutrients Slow, steady grape growth = high flavour intensity
319
Altitude for Trentodoc
400-700m, some higher Slopes above valley floor Slopes give high diurnal range = fruit takes longer to ripen = flavour intensity plus maintain acidity
320
Trentodoc harvest earlier or later than Franciacorta?
Two weeks later in Trentodoc
321
Yields in Trentodoc
105hl/ha | In practice many crop lower
322
Malolactic conversion in Trentodoc?
Yes. Acidity typically higher here than Franciacorta
323
Min lees ageing for Trentodoc
15 months | longer is common; 20-30 mths gives evident toastiness
324
Ageing requirements for Trentodoc (standard, vintage and Riserva)
Standard is 15 mths on lees Vintage 24 months Riserva 36 months (but generally more like 5-10 years)
325
Four companies make 95% of Trentodoc. Who are they?
Ferrari Mezzocorona co-op (brand: Rotari) Cavit co-op (brand: Altemasi) Cesarini Sforza (part of La Vis co-op)
326
Profile of Ferrari producer in Trentodoc
Single biggest producer in Trentodoc; dominant Own vineyards 100ha Buys from 500ha from growers (total DOC is 800ha)
327
Land under vine in Trentodoc
800ha of that, Ferrari owns 100ha and buys grapes from 500ha
328
Trentodoc primarily domestic or export sales?
Domestic ITaly is 80% of sales (exception is CAvit, sells to northern Europe and Sweden)
329
What % of Sekt production is inexpensive, high-volume?
90% Meets enormous German demand for inexpensive sparkling
330
Carbonation is permitted in Sekt. True or False?
False. Not allowed in any category
331
Categories of Sekt
Sekt Deutscher Sekt Deutscher Sekt bA Winzersekt not Sekt, but NB also Perlwein
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Basic Sekt
Tank method, no mention of grape or vintage Range of base wines Inexpensive regions southern Europe; made sparkling in Germany Sold 6 months after second ferment starts Min 90 days on lees (30 days if lees stirred) 90% of all Sekt Light intensity, no autolytic
333
Deutscher Sekt
``` German-grown fruit Tank or traditonal method Vintage or nn-vintage One variety (min 85%) or a blend Different German regions; no origin permitted on label ```
334
Deutscher Sekt bA
"bestimmer Anbaugebiete" = of a defined region Related to Qualitatswein bestimmter Anaugebiete category Made from one of 13 regions (eg Rheingau) Region must appear on label Tank or traditional
335
Winzersekt
``` Estate-bottled, estate grown Traditional method 9 months lees Typically but not always Riesling Vintage, variety and producer must appear on bottle ```
336
Perlwein
``` AKA "Secco" Tank or carbonation Inexpensive base wine < 3 atmospheres pressure Cheaper than fully sparkling wine in DE (do not attract tax) ```
337
Grape origin for Sekt
Low aromatic grapes from Italy, Spain, Farnce Picked early to retain acid Crushed in region of origin, juice chilled and transported
338
Germany suitable for sparkling wine why?
Cool continental climate = low potential alcohol, high acidity
339
How is Riesling treated for trad method?
Deutscher Sekt and above Typically no malo Lees ageing minimal Focus on flora, apple and lemon primary notes (some age on lees for smoky note)
340
Mature sweet Riesling used for what in Sekt production?
Used for dosage in premium bottlings to add richness
341
Why is Winzersekt expensive?
Traditional method! As well as estate grown and bottled.
342
Rules for Sekt
No carbonation (must be second ferment) Alc 10% minimum CO2 pressure at least 3.5 atmospheres
343
German sparkling; wines sold as single varietal need to be what % that variety and vintage?
85%
344
Flaschengarung
"Bottle fermented" (can be disgorged by transfer method)
345
Klassische Flaschengarung
"Classic bottle fermentation" = second ferment in bottle; transfer method not allowed
346
What are the three segments of the Sekt market?
low-end price driven up to €4 - 50% of sales standard quality up to €8 high quality, a promising development recently
347
Price of every bottle of Sekt contains a government tax. How much? Since when?
€1.02 | Since 1902
348
Sales channel for Winzersekt
Cellar door, specialist wine retail, restaraunt
349
Sales channel for big Sekt brands
supermarkets
350
Dominant Sekt producers
Rotkappchen-Mumm Henkell & Co Scholoss Wachenheim (combined, 80% of production)
351
Biggest producer of sparkling wine in Germany?
Rotkappchen
352
Breakdown domestic/export for Sekt
90% domestic | 10% export
353
VDP Sekt requirements
``` 2018 onwards Fruit grown on estate of VDP member Produced for sekt specifically Picked early by hand Whole cluster pressed Trad method only Two tiers: 15 mths; single-vineayrd and vintage require 36 mths ```
354
Modern grape growing England Wales started after what?
WWII
355
Chardonnay, Pinot Noir and Meunier what % of grapes in England and Wales?
70%
356
English/Welsh sparkling wines style
``` High acid Medium alcohol Light to medium body Apple, lemon, autolytic Very high acidity and just-ripe fruit = signature ```
357
All English/Welsh vineyards above which latitude?
50
358
85% of English and Welsh vineyards are where?
Southern England
359
Climate of southern England
Cool, maritime avg growing season temp 14C (was 13C) Still cool but not as marginal now Cool temperature = slow ripening, slow sugar accumulation, preserve acidity, create medium intensity fruit
360
Two factors increased frost risk in England?
Earlier budding due to 1) warmer spring and 2) increase in planting of early budding grapes eg Pinot and Chard, vs hardy German grapes and hybrids
361
Biggest threat to yields in England?
Prolonged rain Rain in June/July affect flowering and fruit set = lower yields 2012: wettest June for 100 years; some estates picked no fruit October rain can threaten quality
362
Factors for site selection in England?
``` Northern latitudes = south-facing slopes for sun exposure Maximum shelter from prevailing winds (from south-west); winds can hinder flowering, fruit set and disperse heat. Former apple orchards or hop fields with non-south aspects preferable Good drainage to avoid wet soils and roots; free draining or need drainage Lower altitude (i.e. below 125m) ```
363
Soil types in southern England
Variable Caly in Kent and part of Sussex (high water-holding capacity, fertile) Chalk in Hampshire and Sussez (good drainage, lower fertility) Chalk tends to be on slopes, high elevation = vulnerable to adverse weather Clay = lower acidity and more pronounced fruit Chalk: more finesse, higher acid, elarner body
364
New vineyards in England what planting density
medium (4,000-5,000 v/ha)
365
Yields in England
24hl/ha average but hugely variable Prices premiumsuper permium as a result
366
Minimum lees ageing for EQSW?
9 mths
367
MLF used in England?
Yes, to reduce high acidity that comes from a cold climate
368
Six varieties allowed for PDO wine English
``` Chardonnay Pinot Noir Pinot Noir Précoce (a mutation of PN, ripens two weeks earlier) Meunier Pinot Blanc Pinot Gris ```
369
Max yield for PDO EQSW
80hl/ha | Rarely a problem - 24hl/ha is average
370
Vineyard size for English sparkling wine
3,600ha | but growing rapidly (80% since 2015)
371
What % of English sparkling wine is export?
8%
372
Sales channels for English sparkling wine
1/3 cellar door Also specialist shops, premium supermarkets and hospitality 8% export
373
Major financial challenge for English sparkling wines
Fluctation in yields Deal with it by holding 4-5 years worth of stock Also introducing reserve wines and making NV
374
Start of modern period for USA sparkling wine
1965 Schramsberg Blanc de Blancs = first commercial use of Chard in US sparkling (followed in 1970s by Champagne and Cava producers eg Moet setting up Domain Chandon 1973)
375
USA sparkling wine style
Medium intensity ripe apple, lemon Toasty autolytic Miedum (+) acid Brut
376
Anderson Valley | Sparkling wine
AVA in Mendocino County Close to Pacific Cool ocean breezes and fog, wide diurnal range Roederer Estate
377
Russian River Valley
AVA in Sonoma Sounty Home to Korbel (pioneer) Cool breeze and fog through Petaluma Gap
378
Carneros
``` AVA in Sonoma and Napa counties Domaine Carernos (Taittinger) ```
379
Largest sparkling wine producer in Washington State
Chateau Ste Michelle
380
Style of Washington State sparkling
High diurnal range = high acidity grapes | Blends of Chard, PNa dn Meunier
381
Largest sparkling wine producer in Oregon
Argyle
382
Specialist company in Oregon for outsourcing sparkling production
Radiant Sparkling Wine
383
What's peculiar about Schramsberg Blanc de Noirs?
10% Chardonnay | No specific regulations for Blanc de Noirs term, unlike EU
384
California Champagne
Brands established before 2006 can use "Champagne" is also geographic origin, e.g. "California Champagne"
385
First Chilean sparkling wine producer
Valdivieso
386
Most Chilean sparkling made in what method?
Tank; fruity style
387
Chile: sparkling grapes grown where?
Where cooling influence = coastal areas, Andean foothills, mild regions in south Some from warm Central Valley (inexpensive)
388
Harvest time for sparkling grapes in Chile
Early February to first week of March (several weeks before regular harvest)
389
key regions for sparkling wine in Chile
Casablanca SAn Antonio (Leyda) Limari (cooled by Pacific)
390
Tank method what % of Chilean sparkling
90%
391
Main producers of Chilean sparkling
Valdieviso (1/3 of production) Vina Mar Undurraga industry dominated by a few large polayers
392
Moet & Chandon first overseas subsidiary where and when
Mendoza | 1959
393
Most Argentina sparkling made by what method
Tank Some carbonation and traditional
394
How many sparkling wine producers in Argentina?
160
395
Important regions for sparkling in Argentina?
Mendoza also: Neuquen, Rio Negro, San Juan
396
Argentina: inexpensive tank/carbonated grapes grown where?
Warm parts of Mendoza (alongside grapes for still wines)
397
High quality sub regions for Argentina sparkling
Lujan de Cuyo | Uco Valley
398
Important natural factor for Argentina sparkling growing?
Extremely high altitude Also southerly latitude High diurnal range
399
Main grapes for Argentina sparkling
``` Pedo Gimenez Chardonnay Chenin Blanc Pinot Noir Ugni Blanc Semillon ```
400
Hazaards for sparkling Argentina?
Hail Spring forst Nematodes Dry climate = relatively low fungal threat
401
Inexpensive Argentina sparkling what method, what grape(s)
Carbonation | Pedro Gimenez, Chenin, Semillon
402
Example of super premium Argentina sparkling
Baron B Unique | Trad method, 18 mths lees
403
2005 wine law Argentina...
Agreement between govt and wine trade to drop 12% sales tax in return for sparkling wine investment by the industry
404
"Seco" sparkling style in Argentina is what
11g/l | Upper end of Brut in EU
405
Big companies for sparkling in Argentina
``` Moet Hennesy (Chandon and Baron B) Llorente Mumm Norton also Freixenet and Sogrape ```
406
Two styles of South African sparkling
1) inexpensive carbonated, often sweet. Export to Angola, Mozambique, Nigeria 2) Cap Classique. Trad method. Chard, Pinot, Chenin, Pinotage
407
Carbonated ZA wine: style
``` Sauvignon Balnc, Muscat, Pinotage Domestic and African consumption Simple, fruity Off-dry, sweet Losing share of market to Cap Classique ```
408
Méthode Cap Classique association
Founded in 1992 | 90% of bottle-fermented sparkling in ZA
409
Cap Classique standards
second ferment in same bottle (trad method) 3 bars pressure post disgorge 9 months lees. moving to 12 months 2020
410
Key grapes for Cap Classique
``` Chard Pinot Chenin Pinotage (combined: 95%) ```
411
Key regions for Cap Classique
``` Robertson Stellenbosch Paarl Darling Tulbagh ```
412
Soils in Robertson and Bonnievale (Breede River Valley)
limestone narrow valleys, slower to warm up in morning temperatures drop in afternoon cooling influence in otherwise warm climate
413
of days from flowering to picking MCC
90 days
414
How ZA carbonated wine made
Stop ferment early; retain RS Then carbonated and released Low cost = inexpensive wine
415
Cap Classique hand or machine harvest
Either; quality producers by hand
416
Acidification of musts is common in MCC. T/F?
True
417
MLF in MCC?
Depends. Villiera does; Graham Beck does not
418
Rosé production for MCC
Blend red and white wines | Maceration of black grape before ferment (less common)
419
Challenge for MCC business?
Attract consuimers drinking top quality Champagne; attract middle classes who are moving from beer to wine
420
Sparkling wine what % of Australian production?
under 6%
421
Domestic/export split for Aussie sparkling
80% domestic | 20% export
422
Key regions for trad method Aussie
Tasmania Yarra Valley (Domaine Chandon) Adelaide Hills alpine areas of Victoria and NSW all cooler regions
423
Desired characteristics for quality sparkling wine in grapes?
High acid Moderate potential alcohol (slow sugar accumulation) Ripe but medium intensity fruit
424
Significant joint venture for Tasmania?
mid 1980s: Heemskerk and Louis Roederer
425
What % of Tasmania grape production makes sparkling wine
40%
426
Climate on Tasmania
Varied. North coast: Tamar Valley and Piper's River close to each other but TV is much warmer (sheltered from cold Southern Ocean) Coal River Valley is warm; rest of Southern Tasmania generally cooler
427
Grapes sourced from around Tasmnania geographically. Why?
Differing climates and sun intensity Gain volume needed Cooler and warmer regions = balanced wines Discussion of creating named sub-zones in future
428
Main challenes for growing in Tasmnia
Spring frosts High rainfall Coulure (Early season) Botrytis (later in season)
429
Inexpensive sparkling Oz from where?
Riverland, Riverina, Murray-Darling "South Eastern Australia" (vast majority of Oz sparkling)
430
Sparkling harvest in South Eastern Australia?
Machine Pick early for low potential alcohol, retain acidity and avoid overripeness Yields 2-3 times as high as cool areas
431
Sparkling Shiraz fruit grown where?
Warm-climate regions in central Victoria, Barossa Valley and McLaren Vale Style requires richness and intense flavour Grapes picked same time as still wines
432
Large producers in Tasmania press on island and finish winemaking on mainland. T/F?
True | press on Tasmania then transport to Bay of Fires on refrigerated transport
433
Oz: Transfer, tank and carbonation - grapes, regions, producers
Grapes: Chard, Pinot Noir, Moscato, Glera Region: large, irrigated, warm, inland eg Riverina (generally a blend of regions) Producers: Brown Brothers, Jacob's Creek, Yellowglen
434
Sparkling Shriaz made how?
Make a normal still red, including MLF and optional oak ageing Best wines then made with trad method Lesser wines: transfer, tank or carbonation 20g/l sugar common (balance tanninsa nd high alcohol)
435
Sparkling Moscato in Oz
especially pink Moscato eg Innocent Bystander Growing sector domestically Tank or carbonation Low alcohol, medium acidity, off-dry to sweet
436
First Australian Prosecco?
Dal Zotto | 2004
437
Region for Australian Prosecco
King Valley
438
Accolade owns which sparkling wine producers in Oz?
House of Arras | Bay of Fires
439
Why has sparkling wine not taken off in NZ?
Despite its cool climate and plentiful supply of Chard and PN, the success of still wines, particularly Sauvignon Blanc, means sparkling is a tiny part of overall offer
440
Which of New Zealand's two islands is better for elegant sparkling wines?
South Island | cooler climate, crisp acidity
441
Key regions for sparkling in NZ
Marlborough Central Otago (PN) Gisborne (North Island, fuller bodied styles, lower acidity, less finesse)
442
Why is Marlborough good for sparkling wine?
Low risk of late frost/hail | Prevalent north-west wind = remove air moisture quickly after rain = reduce fungal threat

diploma rough (18 decks)

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