D4 Sparkling Flashcards

Question

Describe the classic and most common style of Champagne?

Answer 1

Most Champagne is a white, fully sparkling, non-vintage Brut made from a blend of the three main varieties: Pinot Noir, Meunier and Chardonnay. These wines typically have medium intensity aromas and flavours of apple and lemon fruit with biscuit autolytic notes, high acidity and medium alcohol. They are typically good to outstanding quality and mid- to premium priced. Vintage and prestige cuvée wines command premium and super-premium prices.

Answer 2

- Non-vintage or NV - Vintage: 100% of the wine must come from te year indicated - Rosé: blend of red and white (Rosé d'assemblage), skin maceration or Rosé de saignée - Blanc de Blancs: leaner and more austere in youth - Blanc de Noirs: fuller bodied, but age more rapidly - Grand Cru: quality statement - Premier Cru: quality statement - Prestige Cuvée: top wine. The product of strict selection of the best grapes and meticulous winemaking - Late release, recently disgorged wines: extended time on lees and are disgorged just before release on the market.

Answer 3

- AOC Rosé des Riceys: still rosé from Pinot Noir and still wine - AOC Coteaux Champenois: red, white or rosé: often a light bodied, high acidity, pale ruby Pinot Noir

Answer 4

Originally it was a pink, still wine made from Pinot Noir. Dom Pierre Pérignon contributed to the development of Champagne as it came to be by producing the first white wine from black grapes, inventing the still widely used Coquard press and by blending wines to make a superior wine from grapes grown in different areas of the region. He also used the much stronger glass from England. In these times the fizziness was considered a fault. Madame Cliquot developed the pupitres for remuage. Then the process of dipping the neck in frozen, salty water to disgorge. 1927 the boundaries for the current AOC's were set. Then the echelle des crus was used to determine grape prices. And also the blocage system, later called reserve wines.

Answer 5

``` Champagne is a large region at 50 parallel, 150 km from north to south and nearly 120 km from east to west. Around Epernay: - Mantagne de Reims - Vallée de la Marne - Côte des Blancs South of CdB lies Côte de Sézanne Most southern lies Côte des Bar ```

Answer 6

Climate is cool continental with some oceanic influence. Rain, 700 mm per year is adequate for grape growing. The low average annual temperature of 11C results in the low-alcohol, acidic base wines that are ideal fro the production of traditional method sparkling wine. Rain is spread throughout the year, but during flowering or fruit set it can be a problem, also during harvest.

Answer 7

The chalky hillsides of Champagne in the northern part of the region have proved the most valuable for growing high-quality grapes suitable to make base wines. High chalk content is widely posited to be beneficial in the production of high-quality Chardonnay in particular. Most common soils are chalky soils with limestone subsoil and chalk itself. Chalk is highly porous and stores water, providing a steady supply of water even in dry periods.

Answer 8

Best known for black grapes in de grand cru villages: Mailly, Verzenay, Verzy, Ambonnay and Bouzy. Topography is more like a wide plateau, with some top villages face north, providing excellent cool-climate sites (frost prone). Some important Chardonnay vineyards. Wines tend to have very high acidity and are austere in youth. Soils in the best sites are chalky.

Answer 9

Meunier on clay, marl and sandy soils producing fruity Meunier. Because bud break is later and ripening earlier it is well suited for this frost prone valley. Chardonny is also grown and used to blend into early-drinking wines. Grand cru village: Aÿ

Answer 10

Name comes from the cultivation of almost exclusively whites. Purest from of chalk in the soils. 95% plantings of Chardonnay. Grand cru villages: Cramant, Avize, OGer and Le Mesnil-sur-Oger. These can produce wines of great intensity and longevity and also austere in youth.

Answer 11

Mostly clay and clay/silt soils and some pockets of chalk. Mostly planted with Chardonnay on warmer south-east facing slopes, leading to fruitier, riper grapes. Quality is rated lower than other regions

Answer 12

This is a large area with a quarter of the vineyard area planted with Pinot Noir. Soils are Kimmeridgian, calcareaous marls. Steep slopes and soils with stony limestone elements have excellent drainage to help ripen Pinot Noir well. This region is an important source of full flavoured, ripe Pinot Noir to blend into non-vintage blends.

Answer 13

The area covers 35000 ha of vineyard. Pinot Noir 38, Meunier 32 and Chardonnay 30. Chardonnay is increasingly planted because of demand from the large Champagne houses. Some other varieties are allowed: Pinot Blanc, Arbanne, Petit Meslier, Fromenteau. These are used to blend

Answer 14

It is a mutation of Pinot that has white hairs on its leaves ging it a floury appearance. It buds earley, but later than Pinot Noir and Chardonnay. Thus it is less prone to spring frosts in the cool Vallée de la Marne. It does well on heavier soils and as it ripens earlier it can be helpful in seasons where harvest is interrupted by rain. It is sensitive to botrytis. The wines are typically fruity and it contributes softness to the Champagne blend. This is important for NV wines that are short-aged.

Answer 15

Regulations specify a maximum inter-row spacing of 1,5m and intra-row of 0,9-1,5m, with total spacing never reaching more than 2,5m. This produces an average planting desity of around 8000 vines/ha.

Answer 16

Regulated since 1938. - Taille Chablis: 3-4 cordons with a spur up to 5 buds. Large proportion of permanent wood which can protect against frosts - Cordon du Royat: Used for Pinot Noir and Meunier. Single cordon that is spur pruned, shoots are vertically positioned - Guyot: VSP permitted in lesser-rated vineyards for all 3 varieties. Both single and double. - Vallée de la Marne: similar to Guyot but with a higher nr of buds. Average number of fruiting buds per vine for all these systems must not exceed 18 per square metre

Answer 17

- severe winter frost - spring frosts - disruption to flowering and fruit set due to cold and rainy weather in June - violent storms and hail in summer - hot and humid weather in summer Downy and powdery mildew, dagger nematode (fanleaf virus)

Answer 18

The use of pesticides is reduced by sexual confusion. Soil protection methods has been put in place, such as management of groundwater on slopes and the increased use of cover cropping. Also in the winery these practices are carried forward: water management schemes, recycling of waste and by-products. And a lighter wieght bottle for NV cuvées is introduced. The difference of 60gr leads to 8000 ton of reduced CO2

Answer 19

The Comité Champagne is responsible for setting harvest dates and yields each year. They do that by taking grape samples from 450 control plots from the time of véraison and measuring the rate of colour change, the average weight, the sugar concentration and acidity and the incidence of botrytis. These findings determine the permitted yield and the required minimum alcohol by volume. Harvest date is set as start date. Growers can apply for an earlier harvest by the INAO. Setting of yield is to protect the quality of the wine and protect the price of Champagne and regulates supply and demand. In good vintages a proportion of the crop can become reserve wines. The upper limit of yields is controlled by EU law at 15500kg/ha. AOC regulations stipulate whole bunch pressing to hand harvesting is needed. Harvest generally takes 3 weeks and up to 100000 people each year.

Answer 20

Whole bunches are pressed with a gradual increase of pressure to ensure high juice quality, low phenolics and to make white wine from black grapes. Traditionally 4000 kg (a marc) were loaded by hand into the basket press. But nowadays pneumatic and hydraulic horizontal presses are also used. Max yield is 79 hL/ha, but this can be raised to 98 hL/ha with the surplus put in reserve. Juice is separated into fractions (max 2): Cuvée (free run) the first 2050 L (per 4000kg) and Taille, next 500 L. Cuvée: rich in acids and produces wines with great finesse and long ageing potential. Taille: lower acidity but richer in colouring pigments and phenolics, can be useful in blends helping to produce wines that are more expressive in youth. In NV is a higher proportion of taille. Chaptalisation is permitted if sugar levels is not high enough (to 11% abv)

Answer 21

It is often encouraged to reduce and soften the acidity of the final wine.

Answer 22

The aim is to produce a wine that is greater than the sum of its parts. It is particular critical for NV to achieve constant style. And also the use of reserve wines gives the winemaker a chance to make a particular style of Champagne. Most reserve wines are kept reductively in stainless steel, others choose to age reserve wine in old oak that can add mildly oxidative notes or ageing wine in magnums (Bollinger). Rosé is also blended at this stage.

Answer 23

Liqueur de tirage is added. Lees ageing is most important for Champagne. The toasty, brioche characters develop through yeast autolysis. Brioche can be stronger in Champagne than in warmer climates due to the lower intensity of primary fruit. NV: minimum of 15 months of maturation of which 12 on lees. Vintage also 12 months on lees, but only release 36 months after tirage. In practice much longer on the lees. Sweetness of champagne is determined by the amount of sugar in the liqueur d'expedition.

Answer 24

Early 20th century there was échelle des crus to establish grape prices. 17 grand cru villages were rated 100%, 42 premier cru villages 90-99% an d257 other villages 80-89%. This system ended under EU, but grapes for premier and grand cru villages are still the most expensive. Today the price is determent by the market with the biggest buyer Moët&Chandon.

Answer 25

There are 16000 growers (with 90% of the vineyards) and 340 Champagne houses. NM: Négociant Manipulant: buy grapes, must or wine to make champagne on their own premises and market it under their own label. RM: Récoltant Manipulant: grower-producer CM: Coopérative de manipulation: co-operatives e.g. LVMH (Moët&Chandon, Dom Pérignon, Mercier, Veuve Cliquot, Ruinart, Krug). Vranken Pommery Monopole (Vranken, Pommery, Monopole Heidsieck, Charles Lafitte, Bissinger) Top 5 of these groupings account for two-thirds of all sales by value.

Answer 26

Half domestic, half export (2018: 302 Million bottles) - Houses have biggest sales and are strongest in exports (73% all sales, 87% exports) - From co-operatives half/half - Growers sell most of their wine domestically

Answer 27

Half of sales is domestic, with cheap champagne sold in supermarkets. However percentage of cheap wine is dropping en percentage of wine over 20E has risen. Main export is UK, USA, Japan, Germany and Belgium. Highest price per bottle is in USA and Japan, UK biggest market per volume and lowest average per bottle price. Champagne has been repositioning itself away from the volume market in the light of the growth of mid-priced sparkling wine, especially Prosecco.

Answer 28

Prices for grapes are high (6,10/kg with 1,2 kg needed to produce one 75cl bottle). Vintage is more expensive to produce (cannot be sold for 3 years). Rosé is marginally more expensive to produce because red wine is required (this is more expensive to produce). Use of oak is likely to increase costs.

Answer 29

Price of the bottle is 50% grapes, 30% total production cost and 20% commercialisation. Many major brands are part of conglomerates that have the distribution system in place to support several brands.

Answer 30

- Brut nature and Extra Brut have gained ground - Demi-sec for use over ice and in cocktails - Rosé champagne increased in demand - Single vineyard Champagne - More grower champagnes e.g. Domaine Jacques Selosse (CdBlancs), Champagne Jacquesson (Montage des Reims) and Champagne Drappier (CdBar)

Answer 31

- whole bunch pressing (hand harvesting) - max yield 100L per 150 kg grapes - min 9 months ageing on lees - min 12 months maturation - max 13% abv - min 4 bar pressure

Answer 32

It accounts for 25% of total production of wine in the region. 500 producers make Crémant, often alongside their still wine production. Most important variety used is Pinot Blanc This gives medium intensity apple and pear fruit with biscuit-like autolytic notes, medium+ to high acidity and a light to medium body. Most wines are Brut

Answer 33

The vineyards are mostly on the eastern flanks of the Vosges foothills at elevation ranging from 200-400m. The Vosges protect from prevailing westerly winds en thus the climate is sunny continental. Dry and hot during growing season, though rain at harvest can be a problem. Shortage of water can be a problem as irrigation is not permitted. Grape ripening progressess with hot days and cool nights giving flavour ripeness while retaining acidity. Spring frost can be a problem

Answer 34

Not on the best sites as these are reserved for premium still Riesling. Pinot Blanc is usually at lower level elevations and some cooler sites in the higher valleys.

Answer 35

``` Pinot Blanc, Auxerrois, Chardonney, Riesling, Pinot Gris and Pinot Noir. Pinot Blanc (main ingredient) is early budding (vulnerable for spring frosts) and prone to fungal diseases. Early ripening. It contributes pear and apple and high acidity. Only for Crémant is in Alsace Chardonnay permitted. Crémant d'Alsace Rosé can only be made from Pinot Noir. These wines can be of very good quality with medium to medium+ flavour intensity of red-berried fruit. ```

Answer 36

The vines are pruned to a greater crop load than for still wine. Max yield is 80 hL/ha. Growers must declare in July that they are going to make Crémant from particular vineyards. Harvest is early and by hand.

Answer 37

Must is often chaptalised and follows standard procedure for traditional method. Typically made from single vintage grapes. Vast majority is Brut with dosage levels of 8-10 gr/L Rosé wines are made by maceration on the skins for 12-24 hours.

Answer 38

- grape varieties (Pinot Blanc, Auxerrois, Chardonney, Riesling, Pinot Gris and Pinot Noir) - max yield: 80 hL/ha - Time on lees: 12 months

Answer 39

Production is divided between co-operatives (43%), merchant houses (37%) and independent growers (20%). Largest company is the co-operative Maison Bestheim, it now makes wine sparkling and still from the fruit of nearly 1400 ha. The company owns half of these vineyards and the other half is owned by 450 growers. Other significant producers are Valentin Zusslin and Muré. 80% of sales is domestic

Answer 40

Crémant d'Alsace Emotion: Prestige category (2012) to create a top-quality category. It requires 75% Pinot Blanc, Chardonny and Pinot Noir, seperately or together and a minimum of 24 months on lees. Domaine Jean-Claude Buecher makes very good wines, the new category has not proved popular

Answer 41

Sparkling wine made from Chardonnay and Pinot Noir. It accounts for 10% of wine production in Burgundy. Most wines are white in a Burt style with medium+ to high acidity. The medium intensity fruit ranges from apple and lemon (cooler areas) to apricot (warmer areas), with brioche autolytic notes. In addition to the standard white sparkling wines, Blanc de Blancs, Blanc de Noirs and rosé are made.

Answer 42

Because of the size of the region there is a range of climates. The northern areas have a cool climate, vines need to face south or south-east to gain maximum warmth and light. These areas produce wines with high acidity and a light body. The central area has the most continental climate with low, sometimes freezing winter temperatures and drier sunny summers, producing wine with just ripe fruit and high acidity. The southern area has a Mediterranean influence with high summer temperatures, producing wine with riper fruit character and lower acidity. Hail, spring frosts, fungal disease and esca can be a problem. Max yield is 75 hL/ha, growers have declare Crémant grapes by the end of march.

Answer 43

The main sources of grapes for Crémant are - Mâconnais (chardonnay- Côte Chalonnaise) - Beaujolais - Areas around Chablis - Hautes Côtes de Beaune and Hautes Côtes de Nuits - flatland vineyard on the Côte d'Or In general, these areas are the cooler and/or the cheaper vineyard areas in the Burgundy appellation

Answer 44

Gamay, Pinot Gris, Pinot Blanc, Pinot Noir, Aligoté, Chardonnay, Melon. Mostly used are Pinot Noir and Chardonnay

Answer 45

MLF is optional. For CdB Blanc, the blend must be a minimum of 30% Chardonnay, Pinot Noir, Pinot Blanc (alone or in a blend). Max permitted amount of Gamay in a blend is 20% For CdB Blanc de Blancs, Chardonnay and other white varieties are allowed, whereas for CdB Blanc de Noirs, only Pinot Noir is permitted. Rosé is similar dominantly Pinot Noir, but a small amount of Gamay is allowed to help with the colour

Answer 46

- grape varieties (Gamay, Pinot Gris, Pinot Blanc, Pinot Noir, Aligoté, Chardonnay, Melon) - max yield: 75 hL/ha - Time on lees: ??

Answer 47

68% of CdB is made by merchant houses, around 30% by co-operatives and 2% by independent winemakers The biggest volumes are marketed by the négociants and co-operatives with the top 10 companies being responsible for 90% of volume. Significant producers include Veuve Ambal, Jean Charles Boisset an Louis Bouillot. Export (40%) to USA, Sweden but also to UK, Belgium and Germany.

Answer 48

Crémant de Bourgogne Eminent: additional lees-ageing requirement of 24 months minimum Crémant de Bourgogne Grand Eminent: - for whites: PN and Chardonnay only - for Rosé: 20% Gamay is allowd - Vintage is optional, but commonly used - Minimum of 36 months lees-ageing and 3 months bottle agein before release - Brut destination only

Answer 49

There are 7 appellations, 3 to know: Crémant de Loire, sparkling Vouvray and sparkling Saumur. Total sparkling wines account for about 13% of Loire wines. About 90% of CdL is white, in general the Chenin-Blanc dominant wines have medium intensity apple and citrus flavours with light toasty autolytic notes. Wines with 2-3 years of age can develop honeyed aromas. Wines have high acidity. Most wines are Brut in style, but Demi-Sec is also made.

Answer 50

There are about 500 producers of CdL with an annual production of 112000hL. Fruit for CdL is grown in the middle Loire districts of Anjou-Saumur and Touraine only. This is about a 200km stretch of river Loire and its tributaries, Which help to moderate the temperature. Within this area, the zone south and south-west of Saumur is the source of most of the fruit for CdL

Answer 51

The Atlantic Ocean extends its cool, mild influence to just east of Tours, in the centre of Touraine. This covers most of the area delimited by the CdL appellation. THe cool climate helps to produce grapes with low potential alcohol and high acidity levels, perfect for the base wines used in sparkling wine production. However, fungal diseases and untimely rain (during flowering, fruit set or harvest) can be a problem.

Answer 52

There is a wide range of soils, including clay-limestone, flint-clay, sand, gravel and tuff. More schist and limestone in Anjou and more chalk in Touraine. Overall, good drainage and water retention of limestone elements. The tuff has been excavated for castles, leaving perfect caves for maturation. Sites are often less well-exposed sites with a higher proportion of clay. Specific rootstocks are used to protect vines from chlorosis.

Answer 53

Chenin Blanc, Cabernet Franc, Cabernet Sauvignon, Grolleau Noir and Gris, Pineau d'Aunis, Pinot Noir and Chardonnay. A max of 30% Cabernet Sauvignong and Pineau d'Aunis is allowed in the blend. Sauvignon Blanc is not allowed. Voines are pruned to a greater crop load, max yield is 74hL/ha. In July producers declare to make Crémant.

Answer 54

Juice with low level is produced with a pneumatic press. Base wines are typically fermented in stainless steel, however top cuvées can be fermented in oak. MLF is optional. Wines from different areas within the CdL appellation may be blended before second fermentation in the bottle. Time one lees varies from min 9 months to up to 2 years. Use of reserve wines is not typical in mid-priced wines but more common in premium wines

Answer 55

Grape varieties: Chenin Blanc, Cabernet Franc, Cabernet Sauvignon, Grolleau Noir and Gris, Pineau d'Aunis, Pinot Noir and Chardonnay Max yield: 74 hL/ha Time on lees: min 9 months

Answer 56

Production is divided between 19 merchant houses, 10 co-operatives and 400 producers. 9 large houses account for 80% of production (Acherman, Bouvet-Ladubay, Gratien&Meyer, Veuve Amiot, Langlois-Chateau). Half export, half domestic. Main export countries are Germany, USA and UK

Answer 57

The average annual production is 10.6 million bottles from around 1300 ha. Wines must be a minimum of 60% Chenin Blanc and may contain a maximum of 10% Sauvignon Blanc. Rosé wines must be a minimum of 60% Cabernet Franc and again may contain a maximum of 10% Sauvignon Blanc. Mechanical harvest is allowed and more juice may be extracted (110L/130kg)

Answer 58

Chenin Blanc must be the majority of the blend. Other allowed variety is Orbois. Average production is 8,2 million bottles from 1200ha. Tiny production of Vouvray Pétillant.

Answer 59

Prestige de Loire: The aim is to establish the wine at a minimum price of 10E in France. THe wines must be white only, made from Chenin Blanc, Cabernet Franc, Chardonnay and Pinot Noir, singly or blended. Minimum of 24 months on lees is required, wines must be vintage-dated and in Brut style. Producers must also achieve environmental standards, aiming at sustainable viticulture, within 5 years

Answer 60

A greater crop load is allowed, max yield is 65 hL/ha for Vouvray and 67 hL/ha for Saumur. Secondary fermentation stage is often entrusted to a specialist. Berger-Elaborateur in Saint-Martin-le-Beau is one of the best known specialists.

Answer 61

Early sparkling wine was made in the region of Barcelona. Oldest companies are Freixenet and Codorníu. In 1972 Cava was enshrined by Spanish law and also by EU law in 1986. In 1989 the PDO was recognised by EU. Wine production is regulated by the Consejo Regulador del Cava.

Answer 62

``` Most Cava is grown and produced in the Penedès region in Cataluña. Grapes can also be sourced from other sites and locations. The more important areas are - Penedès - Lleida - Tarragona - Other regions ```

Answer 63

Main area. Predominantly Mediterranean climate (sunny summers, mild winters, moderate rainfall (540mm)). The vineyards range from the coast to higher altitudes inland with the largest extend being at 200-300m. At higher altitudes the produced grapes have more intense flavours and higher acidity. Soils vary, form alluvial soils and clay at lower altitudes to stoney clay and granite sub-soils at higher altitude. Soils are relatively poor in nutrients, good at drainage and retention. There are many blending options available. San Sadurní d'Anoia and Vilafranca del Penedès are the principal towns

Answer 64

Lleida/Lerida. Climate is Mediterranean at lower levels with increasing continental influences at higher altitudes. Irrigation system from the Pyrenees made this land suitable for grapegrowing. Wines have riper fruit flavours from grapes grown lower down and have fresher flavours and higher acidity from grapes grown at higher altitude. Reimat - Raventós family (Codorníu) - pioneering estate with experiments concerning Chardonnay

Answer 65

Sites are mainly low lying or undulating hills with a Mediterranean climate. Wines are quite simple. Within the province, the Conca de Barberà area is the home of Trepat, the black variety that is increasingly valued for Cava Rosado.

Answer 66

Most important other region is Rioja, where the Cantabrian Mountains protect the region from excessive rainfall coming from the Atlantic. Grapes grown at higher altitude can have higher acidity. Only varieties used here for Cava are Macabeo (Viura) and Chardonnay.

Answer 67

Local white varieties, Macabeo, Xarel-lo and Parellada make up the vast majority of plantings for Cava. Also Chardonnay is used. The varieties are picked at different moments

Answer 68

36% of vineyards registered for Cava. Planted at 100-300m at Penedès, some higher in Rioja en Lleida. Late budding, early ripening, high yielding. Susceptible to botrytis and bacterial blight. Wines from Macabeo have light intensity apple and lemon aromas and flavours.

Answer 69

25% of vineyards registered for Cava. Planted at sea level and up to 400m in Penedès. Mid budding, and ripening. Susceptible to powdery and downy mildew. It gives greengage and gooseberry notes, has herbal (fennel) notes and become earthy when fruit is over-ripe. Has affinity with oak

Answer 70

20% of vineyards registered for Cava. Planted at higher sites (500m) in Penedès. Lowest yielding, but latest ripening. Best vineyards are highest, needs to be high to give a long ripening season to reach flavour maturity. It adds finesse and floral notes. Early budding and susceptible to powdery mildew.

Answer 71

9% of vineyards registered for Cava. It adds body, richness and finesse. Choice of clone and rootstock are vital for balanced ripeness because otherwise it would ripen too quickly and accumulate too much potential alcohol.

Answer 72

Garnacha Tinta: used less because of its tendency to oxidise, but contributes ripe red fruit and some spicy notes. Trepat: local variety from Conca del Barberà, gives strawberry flavours and high acidity Pinot Noir: used for Rosado blends and single varieties. Often for Blanc de Noirs. Monastrell is allowed, but little used. Tempranillo is not permitted

Answer 73

Max yield is 12000 kg/ha. Low density plantings with either traditional bush vines or single or double cordon. Irrigation is permitted, but strictly controlled. Rootstocks are chose for tolerance to lime and to control vigour. Humidity can cause botrytis and downy mildew. Powdery mildew can be a problem during periods of dry weather. Grapes are tested for sugar levels, acidity and pH to decise picking date. Recently testing for gluconic acid values (botrytis). Too high a level can have a negative effect on yeast in the secondary fermentation process. Picking can be mechanically or hand (90%). Freixenet is hand picked (scattered vineyards from growers) while Codorníu have own vineyards in Penedès and Raimat and can pick mechanically. 80% whole berries. Quick pressing and then the chilled juice is transported to the main wineries in Sant Sadurní d'Anoia

Answer 74

Rosado must be made from minimum of 25% black grapes and by contact with skins. Yield is restricted to 80 hL/ha with the limit of 1 hL/150 kg grapes. Cultured yeasts are used. First fermentation in stainless steel at 14-16 C. MLF is prevented. Wines are typically from one season. Disgorgement is fully automated and can take as little as 80 minutes. Most Cava is Brut with 8-9 gr/L as a typical dosage level. Medium-dry is popular in certain markets.

Answer 75

Cava - min 9 months on lees. The white wine has light to medium intensity lemon, apple and herbal notes, light biscuit autolytic notes and medium to medium+ acidity. Cava Reserva - min 15 months on lees meaning autolytic notes are more evident Cava Gran Reserva - min 30 months on lees, can show pronounced toasty, smoky autolytic notes

Answer 76

Cava Gran Reserva only in Brut, extra brut or brut nature. Consejo REgulador del Cava administers 4 registers - growers - producers of base wines - storekeepers of base wines - cava producers Freixenet and Codorníu produce around 75% of all finished Cava. The Cevipe co-operative processes 55 million kg of grapes a year. 250 million bottles, one third in spain rest exported to Germany, Belgium, UK and USA.

Answer 77

Cava de Paraje Calificado: single estate or vineyard cava, estate grown and bottles. Vines must be at least 10 years old with max yield of 8000 kg/ha, 48 hL/ha. Wine cannot be acidified, finished wine must be aged at the estate minimum 36 months, be brut or lower. Gramona and Recaredo left Cava DO and started Corpinnat. This commits members to make sparkling wines by the traditional method with 100% organic grapes, grown in Penedès, harvested by hand and vinified on the premises of the winery with 90% local grapes. 3 categories: 18.30, 60 months on lees. Penedès DO introduced Classic Penedès (organic grapes from the DO, traditional method, 15 months on lees). Albet I NOya and Loxarel Rioja DOCa: Espumoso de Calidad de Rioja (hand harvested, traditional method). 3 categories Crianza (15 months on lees), Reserva (24 months on lees) Gran Añada (36 months on lees)

Answer 78

Prosecco, Asti, Lambrusco, Franciacorta and Trentodoc

Answer 79

- Tank Method: 96% is made this way and half of it is Prosecco. This method is developed in Italy by Martinotti and refined by Charmat. Prosecco and Lambrusco are mainly made this way, Asti uses a variety of the method. These wines are classified on te level of pressure in the bottle: spumante (>3 bar) or frizzante (1-2,5 bar) - Traditional method: remaining 4 % is split between Franciacorta and Trentodoc. Together it is one tenth of the size of Champagne production

Answer 80

Made from the glera grape variety, north east Italy, made with tank method. It has light to medium- intensity apple and pear, a light body, medium to medium+ acidity and low or medium alcohol. The wine can range from Brut to Demi-Sec, with Extra Dry being te most common style. DOC wines are mainly of light intensity while the DOCG wines typically show medium intensity and greater definition and range of primary fruit than the DOC wines (pear, apple, peach).

Answer 81

- Prosecco DOC - Conegliano Valdobbiadene Prosecco DOCG - Asolo Prosecco DOCG

Answer 82

Prosecco DOC: former IGT, region of Veneto and Friuli. From Trieste to Vicenza, plantings at 23000 ha. Grapes are overwhelmingly grown on the plain. Treviso or Trieste may be added to Prosecco DOC if the grapes have been grown and the wine made within these areas with Treviso being more important

Answer 83

Conegliano Valdobbiadene Prosecco DOCG: Hilly historic area between the towns of Conegliano and Valdobbiadene (7700 ha). Most vineyards are between 200-320m. Within the spumante cotegory, the herm Superiore may be added: no difference in terms of winemaking

Answer 84

Seperate DOCG of more than 1800 ha in the hilly area south of Valdobbiadene. Spumante can be Superiore.

Answer 85

Climate is in general warm and moderately continental with moderate rainfall. Flat plain is affected by moist air and fog from the rivers (fungal disease pressure). Hillier area there are cooling influences from altitude and higher diurnal range gives longer slower ripening. (higher acidity and more intense fruit). Soils vary considerably but are more fertile on the plain giving higher yields and lighter intensity

Answer 86

It is a vigorous, semi-aromatic variety capable of very high yields. Susceptible to millerandage, powdery and downy mildew, drought in summer and grapevine yellows. Has to be trained long because first 2 buds do not bear much fruit. Up to 15% of local or international varieties is permitted in the blend.

Answer 87

- Sylvoz: high cordon system with shoots that hang downwards. Suited to high vigour sites. It is inexpensive to create initially, minimises winter pruning, some protection from frost and is suitable for machine harvesting. Disadvantage is risk of over cropping, requires careful monitoring and trimming of canopy and its difficult to distribute clusters evenly. - Double-arched cane: form of replacement cane pruning where canes are bend into arches, improves evenness of growth and fruitfulness of glera, increases ventilation in canopy. Common to the hillsides. Disadvantage is that individual branches must be tied and care must be taken to canopy - Guyot: used on flatter land. Can be used with machine harvesting

Answer 88

DOC: most is done by machine, vineyards are large and there are economies of scale. High yield lead to wines of lower concentration DOCG: Best wines come from south-facing hillsides leading to more concentration. Reduced fertility of soils with greater diurnal range lead to slower growth. Lower, but still generous yields lead to higher concentration. Steppest parts of the land is terraced with grassy banks called ciglione, thsee must be maintained and repaired. Work has to be done by hand on the steepest parts. Fruit in categories Cartizze, Rive and sui lieviti must be picked by hand

Answer 89

If hand picked the choice is to do whole bunch pressing, otherwise grapes are destemmed and pressed. Fermentation of base wines is 15-20 days at controlled temp of 18C. MLF is blocked to retain fruit and acidity. Second fermentation in tanks takes 1 month at 12-15C. After a short time on lees (few weeks), wines are chilled, filtered and bottled. No requirement for age. Traditionally no dosage. Winemaker calculates how much sugar is required at tirage for CO2 and residual sugar. Since 2014 it is possible to adjust sweetness when wine is racked of. Some winemakers slow the process of second fermentation or age wine on lees for more complexity. Longer form of tank method (Carmat Lungo) is 9 months on lees.

Answer 90

- Tranquilo: still wine - Prosecco Col Fondo: lightly cloudy, dry wines in a frizzante style. Rifermentazione in bottiglia must appear on bottle. So second fermentation is in bottle and the wine is undisgorged and bone dry. Since 2020 must be called sur lieviti

Answer 91

All prosecco wines must contain 85% glera. - prosecco doc: max yield 125 hl/ha - prosecco docg: max yield 94,5 hl/ha - - with rive: 90 hl/ha - - superiore di cartizze/cartizze: 85 hl/ha - asolo prosecco docg: 94,5 hl/ha If labelled a vintage, must contain 85% of that vintage.

Answer 92

- Rive + place name: rive=slope. Grapes must be grown in one of the 43 rives, picked by hand, harvested at lower max yield, vintage must show on the label - Superiore di Cartizze DOCG/Cartizze DOCG: historic delimited single vineyard of 108ha located in Valdobbiadene with requirement of lower yield and only in spumante. Highest quality area producing wines with fuller body and residual sugar above brut

Answer 93

``` It accounts for about half of sparkling wine production in Italy. 3/4 is spumante, 1/4 is frizzante. there 10000 growers but only 1200 producers of base wines and 350 producers of sparkling wine. Co-operatives account for just over half of the fruit grown and make large volumes of base wine that they sell to private companies to finish. Treviso is most important area of production. Domestic market (25%), export (75%) to UK, USA and Germany. Prosecco rosé is not yet allowed ```

Answer 94

Extra dry is most common style, then Brut. Since 2019 also Extra Brut category. 32 large comanies account for 90% of production. 60% domestic, 40% export to Germany, UK and Switzerland. Producers are Nino Franco and Bisol.

Answer 95

Asti DOCG and Moscato d'Asti DOCG are sparkling, low alcohol wines made from Moscato Bianco (Muscat Blanc a petit grains) grown in Piemonte (Asti, Alexandria and Cuneo). Made by a modification of the tank method. Wines have pronounced aromas and flavours of orange blossom, grapes and peach, medium acidity, low alcohol and sweet. Asti DOCG is slightly higher in alcohol and fully sparkling.

Answer 96

It is moderate continental with cold winters and hot, dry summers. There is adequate rainfall with spring and autumn. Regulations require grapes to be grown on hillside sites with preference for limestone and clay soils. Max yields are 75 hL/ha.

Answer 97

Moscato Bianco is an aromatic, early budding, mid-ripening variety with small berry size. It is prone to powdery mildew and botrytis. It needs careful canopy management. It has thin skin and is attractive to bees, wasps and flying ants, also susceptible to mites

Answer 98

It is planted at medium density, trained with Guyot (in combination with low fertility and moderate rainfall, vine does not over crop) with VSP (good exposure to sunlight, avoiding excessive humidity). Most aromatic juice is obtained from grapes grown on the limestone soils. Harvest date is decided by ripeness and acidity. Hand harvesting is required (on steep slopes or whole bunches). mechanical harvesting is a possibility.

Answer 99

First stage: whole bunches or destemmed and pressed, clarification. filtration of must and then stored (2-3C). Second stage is fermentation when required by demand. Fermentation takes place in pressure-resistant temperature controlled tanks at low temperature (16-18C), neutral yeasts are used, MLF is prevented. Sugar is converted into alcohol and CO2, no tirage. Residual sugar comes from stopping fermentation, no dosage. CO2 is allowed to escape via valve up to a point. Fermentation is stopped by chilling and filtering the wine under pressure to remove yeast.

Answer 100

Final alcohol used to be 6-8% resulting in wines that are sweet (100gr/L residual sugar). Recent modifications make the final alcohol level >6% to permit dryer styles (extra dry: 12 gr/L or above). Asti Metodo Classico: wines must spend a minimum of 9 months on lees in bottle and must be Dolce (>50gr/L)

Answer 101

Final alcohol must be 4,5-6,5%, resulting in sweet wine (130 gr/L). Must not exceed 2,5 bar: frizzante

Answer 102

Production requires high levels of equipment and storage space, this adds to the costs. Most wines are made by large producers. Martini&Rossi (largest) and 3 others account for 60% of all wine produced. Smaller producers send the grapes to specialist sparkling wine firms. Co-operative play an important role, providing chilled, clarified and filtered juice to the large companies. Consorzio promotes 3 types of Asti: Moscato d'Asti, Asti Secco, Asti. The Consorzio belong to the promotional body Piemonte Land of Perfection Moscato d'Asti > USA. Asti > Europe

Answer 103

Made by tank method, spumante or frizzante mostly red wine from Emilia-Romagna. The red wines have strawberry, red cherry and red plum fruit, medium to medium+ tannins, high acidity and residual sugar. Colour ranges from pale pink to deep ruby.

Answer 104

Emilia-Romagna has low hills of around 150m altitude. Climate is warm continental with adequate rainfall with some threat at harvest. Irrigation is used to ensure adequate water supply. Soils are alluvial clay and silt. Good water holding capacity, but prone to compaction. Sylvoz training and Geneva Double Curtain for high vigour vines and allowing full mechanisation. Fungal diseases and grapevine yellows can be a threat.

Answer 105

- Lambrusco Salamino - Lambrusco Grasparossa - Lambrusco di Sorbara

Answer 106

Most widely planted variety. Produces fragrant, deep coloured, full-bodied wines with high acidity and is mostly blended with other varieties. There is a DOC called Lambrusco Salamino di Santa Croce, it requires 85% of this variety with max yield of 133 hL/ha

Answer 107

This variety does best on clay and silt and is the only variety mainly grown on hillsides. Produces deep coloured, full bodied wine with medium + tannins. DOC Grasparossa di Castelvetro requires 85% of this variety with max yield of 126 hL/ha

Answer 108

Makes pale, lighter bodied wines with high acidity. Lambrusco dis Sorbara DOC requires 60% of this variety with max yield of 126 hL/ha.

Answer 109

- Reggiano Lambrusco or Reggiano DOC: made with Lambrusco varieties within Reggio-Emilia. Max yield is 126 hL/ha - Lambrusco di Modena DOC or Modena DOC: made with Lambrusco varieties within Modena. Regulation permit high yield (161 hL/ha) that can lead to low fruit concentration

Answer 110

Wines are macerated for 1-2 days as the varieties have high levels of anthocyanins. Short maceration limits amount of tannins. For more structured fuller bodied wines (grasparossa) must is kept on skins for 3-4 days. First fermentation is at low temp (18-20C), MLF is blocked for high acidity. Great majority is made by tank method. Second fermentation at low temp (12-15C), 2 weeks for frizzante and 1 month for spumante. No further maturation, no dosage for dryer styles. For sweet styles fermentation is either stopped or RCGM is blended in. Production proces enables large volumes of wine. Some traditional method wines are made, as are undisgorged bottle-fermented wines

Answer 111

Spumante: 25-30% is DOC, rest is IGT. DOC's require minimum of 11% for spumante and 10,5 for frizzante. However, wines in amabile or dolce styles are permitted to have a minimum of 7% (potential alcohol 10,5-11%). Spumante is labelled according to EU laws, Frizzante is labelled secco/Asciutto, abboccato, amabile. 1/3 domestic, 2/3 export Cleto Chiarli has concentrated, well defined fruit. Reputation is poor.

Answer 112

It is the largest wine company by volume that specialises in Lambrusco and Prosecco. From a merger of 9 co-operatives in Reggio Emilia. Joined by the CIV co-operatives from Modena. It bought Prosecco producer Cantine Maschio and co-operative Gruppo Italiano Vini. They sell half for domestic and half for export. Famous is Lambrusco Amabile in USAA. T0p export is to UK, USA, Mexico, Germany and France

Answer 113

Franciacorta is Italy's largest producing region for traditional method sparkling wine, made from Pinot Noir and Chardonnay. It has high standards for viticulture and winemaking required. Wines typically have ripe apple and peach fruit and dominant biscuit-like, autolytic notes, medium alcohol and medium+ acidity.

Answer 114

Climate is warm continental with moderating influences. Cool air descends in summer from the Alps, Lake Iseo also exercises a moderating effect on daily and seasonal temperature ranges, though spring frost can be an issue in difficult years. The region has adequate rainfall, most during autumn and winter. Irrigation is used when necessary. Picking is early to avoid autumn rain.

Answer 115

Soils are mixed with 6 different types. This gives a range of expression in the base wines that are then used for blending to add complexity in the wines. Different soil types variously emphasise the floral notes, the dried fruit notes and the spicy and vegetal notes.

Answer 116

Plantings are dominated by Chardonnay (75%), with Pinot Noir and Pinot Blanc. Regulations require minimum planting density of 4500 plants/ha. Guyot is the norm. Many estates (75%) are organic. There are very few growers and no co-operatives.

Answer 117

Whole bunch pressing. Max yield is 65 hL/ha. Most is fermented in stainless steel. For added complexity, a proportion may be fermented and/or aged in old oak. MLF is optional. Larger producers can use reserve wines for extra complexity and depth of flavour. Minimum time on lees is 18 months

Answer 118

- non-vintage: chardonnay/pinot noir blend, up to 50% pinot bianco. 18 months on lees - satèn: only from white grapes, 24 months on lees, slightly less sugar at tirage so pressure is <5 bar. Only in Brut - Rosé: 35% pinot noir, colour comes from direct pressing or short maceration. 24 months on lees - Millesimato: vintage declared, 85% of fruit of that year, 30 months on lees - Riserva: Millesimato with 60 months on lees

Answer 119

The Franciacorta Consorzio is a well-supported body that represents virtually all producers. Production is divided between 3 large companies that produce 1/3 of all Franciacorta (Guido Berlucchi, Ca' del Bosco, Bellavista). 90% domestic, 10% export to Switzerland, Japan, Germany and USA

Answer 120

Trentodoc is bottle-fermented sparkling wine made from the Champagne varieties in the region under DOC Trento. Giulio Ferrari is credited with making the fist traditional method sparkling wine with Chardonnay grapes in Italy in 1902. The wines typically have ripe apple fruit and biscuit-like, autolytic notes, medium alcohol balanced by medium+ to high acidity.

Answer 121

Warm, continental climate with marked cooling influences. Because of the hillsides and protective influence from the mountains, daytime temperature is higher. There is high diurnal range

Answer 122

Stony and well drained and become poorer in nutrients on the steeper slopes

Answer 123

Vineyards are on slopes at 400-700m altitude. Harvest is 2 weeks later than Franciacorta because of longer riping period. Vines are trained Guyot or Pergola (steeper, terraced vineyards). Planting density around 4500-6000 plants/ha. Chardonnay is planted on cooler sites and Pinot Noir on warmer south/south-east facing slopes. Mildew and botrytis, frost spring on lowest slopes and valleys are a risk.

Answer 124

Yields are limited to 105 hL/ha. First fermentation is in stainless steel and MLF is carried out. DOC regulates wines must be made traditional method. Cultured yeasts are common. Minimal ageing on the lees is 15 months, practice is longer. Vintage wine must be 24 months on lees and Riserva 36 months. Trento/Trento Rosata can go from Bruto Nature to Dolce, Trento Riserva can be Brut nature or Brut.

Answer 125

54 producers and numerous small growers. 4 companies produce 95% of sparkling wine. Ferrari being the biggest and dominant producer. Two major co-operatives have sparkling wine brands Rotari (Mezzocorona) and Altemasi (Cavit). Fourth is Cesarini Sforza, part of the La Vis co-operative. 80% domestic, with Cavit as an example with 35% domestic. They sell a lot to northern Europe (Sweden).

Answer 126

``` It is German sparkling wine, can be made with all methods excluding carbonation. Categories are: - Sekt - Deutscher Sekt - Deutscher Sekt bA - Winzersekt - Perlwein ```

Answer 127

Tank method wines, made from a range of base wines sourced from regions in Europe, made sparkling in Germany. Can only be sold 6n months after second fermentation has been started with a minimum of 90 days on lees or 30 if they are stirred. Accounting for 90% of sparkling wines made. Light intensity fruit, no autolytic notes. Brut or Extra Dry and medium acidity. Low aromatic grape varieties from Italy, Spain and France are used.

Answer 128

Must be made from German grown fruit. Made by Tank or traditional method, vintage or non-vintage, made from 1 variety (85%) or multiple varieties.

Answer 129

bA=bestimmter Anbaugebiete. Sparkling wine related to the general quality category Qualitätswein bA, from one of the 13 defined regions, this must be stated on the label. Traditional or Tank method.

Answer 130

Sparkling wine that is estate bottled, grapes from own estate, made with traditional method, minimum of 9 months on lees in the bottle. Typically made with Riesling. Vintage, grape variety and producer must be stated on bottle. If made from riesling, wine have medium intensity apple, peach with toasty, smoky autolytic notes. High acidity and typically Brut style.

Answer 131

More commonly known as Secco, made by tank method or carbonation from inexpensive base wines, usually less than 3 bar (no tax)

Answer 132

Cool continental climate produces grapes with low potential alcohol and high acidity. Grapes are picked early with under-ripe grapes selected out. Results in wines with high acidity and just ripe fruit. Mainly from single variety but blend of Chardonnay/Pinot Noir is also made. Riesling mostly used, but also Pinot Blanc, Pinot Gris, Chardonnay and Silvaner and Scheurebe are used. Variations in climate and soils are overridden by blending of base wines prior to second fermentation.

Answer 133

First fermentation is carried out at low temperature. Wines are blended to ensure consistency. Second fermentation is conducted in tanks with higher quality wines being aged on lees for 3-6 months.

Answer 134

It is used for the Champagne varieties, but also with riesling. With riesling, no MLF. And also the desirability of autolytic notes on the riesling, time on lees may be limited (9 months) to ensure distinctive floral, apple and lemon primary notes. When time on lees is longer it can lead to attractive smoky note. Mature sweet riesling may be used for dosage to add richness.

Answer 135

Must be made with second fermentation, must contain at least 10% and CO2 pressure of 3,5 bar. Perlwein is often sweeter than Sekt (trocken: <35 gr/L, Halbtrocken: 33-50 gr/L, Mild >50 gr/L) Transfer method wines must spend a minimum of 3 months on lees and can be released after 9 months. - Flaschengärung: bottle fermented (may be disgorged by transfer method) - Klassische Flaschengärung: second fermentation in this bottle.

Answer 136

Private association of wine companies committed to high quality: - fruit must be grown on the estate of VDP member, produces specifically for Sekt - fruit must be picked early, by hand, whole cluster pressed, traditional method only - two tiers: 15 months on lees or single vineyard/vintage wines: 36 months on lees

Answer 137

Champagne varieties were planted in the late 1980's with succes, so these 3 account for 70% of all plantings and production in this area. Sparkling white wines have high acidity, medium alcohol, light to medium body. Flavours tend to be apple and lemon along with autolytic notes. Very high acidity and just-ripe fruit are distinctive characteristics. Rose is also made

Answer 138

The southern England vineyards account for 85% of production: cool, maritime climate with average growing season temperature of 13C. Cool temperatures result in slow ripening, slow sugar accumulation, preservation of acidity and creation of medium intensity fruit characters. Risk of frost damage and prolonged rain destroying yields. Site selection is important, south facing slopes, shelter from prevailing winds that are usually from south-west, good drainage and altitude above 125m.

Answer 139

Kent and parts of Sussex: clay Sussex and Hapshire: chalk Clay gives lower acidity and more pronounced fruit, chalk gives more finesse with higher acidity and a leaner body Vineyards are planted at medium density and Guyot with VSP. Canes trained relatively low to the ground to retain heat and thin canopies to allow air and light in the bunches.

Answer 140

Marked vintage variation. Overall yield is 24 hL/ha, production is highly variable.

Answer 141

Traditional method and almost all vintage wines. Length of time on lees varies but minimum is 9 months. Some producers use oak. MLF is used to reduce the very high acidity. Recently use of reserve wines is more common to create a consistent style. This adds to the costs.

Answer 142

Only 6 varieties allowed: Chardonnay, Pinot Noir, Meunier, Pinot Noir Précoce, Pinot Blanc, Pinot Gris. Max yield is 80 hL/ha, most wines are Brut. Plantings are small, but rising. Cheap land helps with that. Significant producers include Nyetimber and Wiston Estate 92% domestic. WineGB is the industry body

Answer 143

1965 Schramsberg produced blanc de blancs brut from chardonnay. In 1970 some Champagne and Cava producers established vineyards, spearheaded by Moët&Chandon. Range of styles is made, mainly in California (account for half of production), Oregon and Washington State. Chardonnay and Pinot Noir blends are made with medium intensity aromas of ripe apple and lemon with toasty autolytic notes and medium+ acidity, typically Brut. Tank method wines with additional fruit flavours (raspberry, peach) and petnat are made.

Answer 144

Grapes are predominantly grown in coastal regions cooled by the cold pacific ocean. Cool air from the coast is drawn towards the hotter central valley bring cool breezes and/or fog to areas close to the coast, along river alleys and gaps in the coastal mountains. For tank method wines also Pinot Gris, Pinot, Blanc, Sauvignon Blanc, Viognier, Syrah and Tempranillo are used.

Answer 145

- Anderson Valley (Mendocino): close to Pacific. breezes is brought along the Navarro river. Home to Roederer Estate - Russian River Valley (Sonoma): breezes and fog along river and through the Petaluma Gap. Home to Korbel - Carneros (Sonoma and Napa): cooling from San Pablo Bay. Home to Gloria Ferrer (Freixenet) and Domaine Carneros (Taittinger) - Napa Valley (Napa): too hot. Most fruit is sourced elsewhere - Monterey (Monterey): Salinas valley that is open to the ocean (deep canyon in ocean floor), high diurnal range. Professors Winkler and Amerine Davis devised Heat summation Scale, identifying large areas of Monterey as cool zones - Edna Valley and Arroyo (San Luis Obispo): proximity to coast and cold ocean - Santa Maria Valley and Sta Rita Hills (Santa Barbara): Identified as cool zones. Channel to allow cool breezes - Lodi (San Joaquin): too warm. Weibel produces tank method and flavoured sparkling wines

Answer 146

Second largest producer of sparkling wine in the USA with Chateau Ste. Michelle being the largest. Northerly latitude and high diurnal range. Blends from Chardonnay, Pinot Noir and Meunier, but also Müller Thurgau, Riesling and Gewurztraminer.

Answer 147

Cool climate of Willamette Valley allows fruit to ripen slowly. Largest producer is Argyle. Specialist company to supply technical process of traditional method wines is Radiant Sparkling Wine.

Answer 148

Premium wines are made by traditional method while inexpensive wines are made by tank method. Often the wines are made by blending a range of base wines. Many wines are made with extended period on lees. Many Blanc de Noirs are made, but there are no specific regulation, so some producers blend in white varieties.

Answer 149

Several kinds of business - specialist wine companies founded by champagne/cava houses (Roederer) - wine companies that produce small batches (Schramsberg) - large wine companies that produce inexpensive sparkling wines as part of a larger range (Barefoot, Cupcake)

Answer 150

Valdivieso: most wines are made by tank method. Small number of traditional method is made. Principal varieties are Chardonnay, Pinot Noir and Sauvignon Blanc. Most wines are inexpensive.

Answer 151

The grapes for sparkling wine are generally grown in areas with cooling influences, coastal areas, Andean foothills or milder regions in the south. Harvest time is early Februari to first week of March. Premium wines come form specified regions: Casablanca, San Antonio (Leyda) and Limarí, Curicó and Bío Bío. Moscatel and País are produced in Itata and Maule. Vineyards are irrigated except in Itata

Answer 152

Tank method constitutes 90% of sparkling wine production. Chardonnay and Sauvignon Blanc is often used to maintain aromatic primary fruit Chardonnay/Pinot Noir are made with traditional method and País (Blanc de Noir or Rosé) and Moscatel.

Answer 153

Few very large companies dominate the market: Valdivieso (1/3), Viña Mar and Undurraga. 2/3 for domestic. Japan as export country followed by Columbia and Brazil.

Answer 154

Started by Moët&Chandon. Most wines are made by the tank method, but carbonation and traditional method are also employed. There are 160 wineries producing sparkling wine. Majority in Mendoza, few in Neuquén, Rio Negro and San Juan. Tank method wines are fruity and off-dry to medium-dry and are of acceptable to good quality. Traditional method wines made from Chardonnay and Pinot Noir typically have ripe apple and lemon fruit with light autolytic notes, made in a Brut style.

Answer 155

Grapes for carbonation and tank method are grown in warmer parts. For higher quality grapes are grown in sub-regions as Luján de Cuyo and Uco Valley. High altitude makes the climate cool enough. Also the southerly helps to keep the temperature down and have a high diurnal range. Grapes are harvested early to avoid high alcohol and retain acidity. Blending from different sites is often necessary to achieve a suitable base wine. Largest planting is Pedro Gimenez, Chardonnay, Chenin Blanc, Pinot Noir, Ugni Blanc, Semillon. Natural hazards are hail and spring frosts and nematodes.

Answer 156

Really inexpensive ones are made by carbonation, commonly from Pedro Giménez, Chenin Blanc and Semillon. This method is also used to produce sparkling wines with additional fruit flavourings, typically strawberry. Tan method is used for mid-priced product. They are made with a wide range of varieties, including Chardonnay and Pinot Noir?

Answer 157

This method is reserved for mid-priced and premium wines. Made from Chardonnay and/or Pinot Noir. Vintage/Non-vintage and the vast majority spend at least 12 months on the lees, with many undergoing extended lees ageing. Wines have ripe apple, lemon fruit, autolytic aromas, medium to medium+ acidity, medium to medium+ body and medium alcohol. Majority is white.

Answer 158

Enormous boost after agreement to remove a domestic tax of 12% on sales in return for investment in sparkling wine by the industry. Almost all wine is domestic. Most popular style is Seco (64%), <11gr/L - Brut Leading companies inclusie Moët Hennesy, Llorente, Mumm, Norton. European companies have invested in Argentina like Freixenet and Sogrape

Answer 159

Two categories: inexpensive, carbonated often sweet wine (domestic and sub-saharan territories) and traditional, Cap Classique, from Chardonnay and Pinot Noir or Chenin Blanc and Pinotage. These wines have medium+ acidity, medium alcohol with ripe apple and citrus fruit with varying levels of autolytic flavours.

Answer 160

It is made in a range of varieties, including Sauvignon Blanc, Muscat and Pinotage. Mainly for domestic and African consumption. Simple fruity wines, often off-dry to sweet.

Answer 161

Both name of the traditional method and trademark of the association of growers and producers of this wine, founded in 1992. Standards are: - second fermentation in bottle in which it is sold - minimum of 3 bars post-disgorgement - minimum of 9 months on lees during second fermentation, since 2020 it is 12 months

Answer 162

Chardonnay, Pinot Noir, Chenin Blanc and Pinotage make up 95% of grapes used for this category. Sites are at Robertson, Stellenbosch, Paarl, Darling and Tulbagh. In Robertson and Bonnievale there is limestone soils. These regions have shade from mountains and cool breeze from ocean, so more acidity can be retained. Elsewhere grapes are grown on shale, clay and decomposed granite. Harvest is 90 days after flowering, canopy is bigger for shading.

Answer 163

Often whole bunches are picked and press fractions are separated as use for blending. Acidification often takes place. Fermentation in old barrels and MLF is optional. Reserve wines (10%) are used to add depth of flavour. Rose wines are made by either blending white and red wine or by maceration of a black variety.

Answer 164

2 projects: - Quality standards raise - Categories for Cap Classique J.C. Le Roux is one of 7 large producers who also makes carbonated wine. Export numbers differ by producer, Graham Beck exports 50%.

Answer 165

All styles are made, domestic 80% and export 20% Grapes for traditional method wines are grown in the cooler regions, Tasmania, Yarra Valley, Adelaide Hills and the alpine regions of Victoria and New South Wales. Total sparkling production in Australia is less than 6%

Answer 166

Tasmania is the leading region with joint venture between Heemskerk and Louis Roederer. 40% of grape production is for sparkling. Climate on the island is varied with Tamar Valley being warmer than Pipers River and Coal River being warm in Southern Tasmania. Cool areas are cooler than Champagne, but sunlight is more intense due to latitude. Spring frosts, coulure and botrytis can be problematic. Fruit for inexpensive sparkling wine is grown in Riverland, Riverina and Murray-Darling (South Eastern Australia), irrigation is essential and mechanisation standard. Yields are high here.

Answer 167

Fruit for sparkling red wine is the exception to the general rules about cooler sites and early picking. Fruit is grown in warm-climate regions, especially Victoria, Barossa Valley and McLaren Vale. The style requires richness and intensity of flavour and therefore the grapes are picked at the same time as for still wines. Yields will range from high for inexpensive wines to moderate for premium and above

Answer 168

Made in several styles and time on lees varies. Premium producers look to Champagne and late disgorged wines are also made. Grapes from Tasmania are pressed on the island but winemaking is completed on the mainland. In general, the wines have medium+ to high acidity and medium alcohol. Body and flavour intensity can vary from medium- to medium+ depending on the style and length of lees ageing. The lighter styles wille be softly fruity (citrus, apple) whereas the fuller bodied styles typically have prominent autolytic notes. MLF is optional

Answer 169

Grapes are sourced from different areas, different varieties (Chardonnay, Pinot Noir, Moscato and Glera/Prosecco). In general these wines will have medium to medium+ acidity, be anywhere on the scale from dry to medium-sweet, low to medium alcohol and light to medium body. The wines tend to be fruity some intensely so, with anything from citrus fruits to riper peach and apricot fruits as well as the grapey fruit of Moscato. Little to no autolytic character. Main brands are Brown Brothers, Jacob's Creek and Yellowglen

Answer 170

It is made like a normal still red wine, including MLF and optional oak. Very good quality wines are made with traditional method and good wines (and less) are made by transfer method, tank or carbonation. Also made from other varieties. Shiraz wines are deep in colour and may vary from ruby to garnet, they tend to have medium- to medium acidity, medium to high alcohol and medium but ripe and soft tannins balanced by dosage. It is common for wines to have >20gr/L residual sugar to balance effects of tannins and alcohol. Medium to full body with medium to pronounced intensity. Autolytic notes tend not to be overt.

Answer 171

Especially pink Moscato (Innocent Bystander) is a growing sector in domestic market. Made from different regions, tending to warmer climates. High quality is made by transfer method, rest by carbonation. In general the wine is typically low in alcohol with medium acidity and can vary from off-dry to sweet. Distinctive fruity in style with Moscato grapey flavours

Answer 172

King Valley with Prosecco as flagship sparkling wine. Produced since 2004 (Dal Zotto), Italy changed the use of the word Prosecco since 2009. For export to EU it has to be labelled Glera. Made in tank method with medium+ acidity, medium alcohol and light to medium body with delicate white peach flavours. Off-dry to medium-dry. Predominantly made by small producers.

Answer 173

Can be white, red and rose. In general, these wines can be cloudy with varying levels of pressure from slightly sparkling to fully sparkling. Usually dry with medium+ acidity and medium alcohol. Body can vary from light to medium+ and flavour intensity can vary from medium to pronounced. Often yeasty flavours along with fruit.

Answer 174

Not limited by wine laws new styles can be introduced. From major corporations to small artisan growers. Succes leads to acquisitions. Sparkling wine sales have risen in the domestic market for Prosecco and Moscato while Shiraz has fallen. There is an increasing interest in Pet Nat via wine bars

D4 Sparkling Flashcards

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