D4 Sparkling Wines Flashcards

Question

Wine business in Lambrusco?

Answer 1

The average vineyard size is small, under 3 hectares, (though it has doubled since 2000) . Most growers take their grapes to co-operatives or large wineries, with co-operatives vinifying 95% of the fruit. Riunite bottles about 40% of all wine. 20% is DOC, mostly sold in Italy, and 80% is IGT, mainly exported. While some high-quality Lambrusco wines exist, the wine struggles with a reputation for being cheap, sweet, and frothy due to past exports. To improve this image, the Consorzio Tutela Lambrusco was established in 2021.

Answer 2

In 2018 - members introduced own standards for Sekt: 1. Hand picked early 2. Traditional method 3. 15 m on lees for NV, 24 m - vintage, 36 m - prestige sekt 4. Only estate grown gapes 5. each region own grapes, Riesling, PN, PBlanc; PGris.

Answer 3

Semi sparkling wines made either using carbonation or tank method, sweeter than Sekt

Answer 4

bottle fermented - AKA may be disgorged using transfer method

Answer 5

Classic bottle fermented - AKA can't use transfer method

Answer 6

Sekt must be produced through a second fermentation (i.e. it cannot be made by injecting carbon dioxide). It must have an alcohol at least 10% abv and a CO2 pressure of at least 3.5 atm. Wines labelled as Sekt can be made from base wine of grapes grown in any EU country. In addition, wines sold as varietal or vintage wines must be 85 per cent of that variety and/or vintage. Tank method sekt - from triage to release 6 m (including 90 days on lees or 30 days if has stirrer) Traditional method Sekt - 9 m on lees Transfer method - can release after 9 m, 3 m on lees

Answer 7

1. Sekt - grapes from EU, made sparkling in Germany, largest category, no grape no vintage required 2. Deutscher Sekt - German grown fruit Tank method or traditional method Vintage and NV 3. Deutscher Sekt bA - one of 13 Anbaugebiete , AKA regional grapes Region can appear on the label Tank method or traditional 4. Winzersekt - Winzer - grower only estate grapes and estate bottled traditional method, 9 m on lees Typically made with Riesling (apple, peach, smoky character on top of autholic);High acidity, brut style.

Answer 8

18 m on lees

Answer 9

Lambrusco Salomino - most widely planted, deeply colored, full-bodied, med+ tannins, high acidity, north of Modena, closest to river Po used as pollinator to Lambrusco Sorbara Lambrusco Grasparossa - best on clay&silt, the only one grow on hillsides, deep color, full bodied, high tannins (south of Modena, farest from Modena) Lambrusco di Sorbara - palest, lightest bodied wines w/med+ tannins, high acidity. Ancestral, metodo classico, tank method dry, off dry styles around the town Modena Only female flowers

Answer 10

Its developed in 1940s to avoid the cost of manual riddling, while retaining autolytic character. Production is the same up to riddling. Which means 2nd fermentation is taken in the bottle. After aging in bottle on lees, bottle is chilled to 0°C and enter the transfer machine. Transfer machine is under pressure - dosage, SO2 is added, sterile filtered and then bottled.

Answer 11

Early budding and early ripening - suited to a cool climate Which make prone to frost It’s prone to Coulure Downey mildew Powedery mildew Botrytis Fan leaf Leaf roll If yield too high - quality drops PN adds body

Answer 12

All these characteristics you can achieve by High yields - achieve what you need: 1. High acid levels 2. Low potential alcohol 3. Delicate flavors - desirable for most sparkling wines

Answer 13

Delicate Juice Extraction: provides juice that is low in solids, phenolics, and tannins, leading to a more delicate wine, which is important for premium sparkling wine production. Reduced Pressure Requirements: The stems create natural channels, allowing juice to flow more easily, reducing the need for high pressure during pressing, which Controlled Juice Composition: By separating juice into press fractions, winemakers gain more control over blending options,

Answer 14

1. Can programme with gentle press cycles

Answer 15

Higher in sugar, acid and aromas

Answer 16

Higher in phenolic, solids and pH than the first pressing. Wines made from later press tent to mature faster. (This juice can use for short maturation wines or immediate consumption)

Answer 17

Yes always clarified Fining , casein, gélatine, PVPP - maybe used to clarify juice

Answer 18

+ reduce bottle variation + easier to make final adjustment + is used to fill bottles less than 37.5 cl and more than 3L. - (with advantages of automated riddling - its less significant ) - avoiding the cost of manual riddling

Answer 19

In this method partly fermen ted must is put into bottles. And remaining sugar is converted into alc and CO2 The dead yeast can be remove, is a winemaker choice - can disgorge and fill up the bottles. But most commonly dead yeast kept as a style of wine. Typically no dosage is added. Fermentation can stop due to lack of nutrients - then wine will have RS, Or can start later again. Outcome of each bottle can vary.

Answer 20

+ this method require less intervention, natural style, organic or natural producers + it can produce fresh and light - process is less controlled, leading variations between bottles - the presence of sediment might not appeal to consumers

Answer 21

Is a variation of tank method, that produce a sparkling wine in a single fermentation. Sugar comes from original must, not through tirage. Must is fermented in pressured tanks. During the first stage CO2 allowed to escape through a valve, but part way - valve is closed and CO2 retained. Once desired RS is obtained, fermentation is stopped by chilling and filter out the yeast (under pressure).

Answer 22

Sparkling Shiraz is made similarly to still red wine, including malolactic conversion and sometimes oak aging. High-quality wines use the traditional method, while others use the transfer method, tank, or carbonation. They often contain over 20 g/L of residual sugar to balance the tannins and alcohol. Styles range from fruity to more complex, with oak influence. Autolytic notes (from lees aging) are subtle, and most sparkling Shiraz is released after 1–2 years.

Answer 23

Ambonnay, Bouzy, Mailly, Verzy, Verzenay

Answer 24

ACLO Avize Cramant Le Mesnil sur Oger Oger

Answer 25

Brut Nature 0-3 Extra Brut 0-6 Brut 0-12 Extra Dry 12-37 Dry 17-32 Semi Dry 32-50 Sweet 50<

Answer 26

1. Anderson Valley(MendocinoCounty) 2. Russian River Valley (Mendocino County) 3. Carneros (Sonoma and Napa County) 4. Napa Valley (Napa County) 5. Edna Valley and Grande Aryono (San Luis Obispo) 6. Sta Rita Hills and Sta Maria Valley (Santa Barbara County) 7. Monterey (Monterey County) 8. Lodi (San Joaquim County)

Answer 27

Close to Pacific, Pacific influence breeze and fog Roederer estate

Answer 28

Cool ocean breeze via river through Petaluma gap Korbel

Answer 29

San Pablo Bay Not on the coast but get significant cooling from San Pablo bay Gloria Ferrer (Freixenet) Domaine Carne ros (Taittinger)

Answer 30

Fruits sourcing from other regions (Napa is too hot) and blend with Napa fruits Shramsberg

Answer 31

Winkler - cool zone 1-2, due to Salinas Valley - a deep underwater canyon near the coast causes the ocean to be especially cold. This cold ocean air moves inland through the open Salinas Valley, significantly cooling the vineyards. As a result, the northern parts of Monterey have high diurnal temperature ranges (big temperature differences between day and night), creating an ideal environment for growing grapes used in sparkling wine production.

Answer 32

Coolest AVA’s in San Luis Obispo due to proximity to ocean

Answer 33

Winkler and Amerine - zone 1-2 Both valley forms channels to allow cool breezes and fog to seep into Santa Barbara County.

Answer 34

Too warm for premium sparkling wines ->large volume, tank method wines

Answer 35

2nd largest sparkling wine producer in USA, Chateau St Michelle by far largest producer. Northerly latitude and a high diurnal range provide grapes with high acidity suitable for sparkling wines. Char, PN, Meunier but also made single varietal as Muller-Thurgau, Riesling, Gewurztraminer

Answer 36

Cool climate of Willamette Valley well known with PN and Char Fruits ripen slowly and retain naturally high acidity Pioneer and large estate Argyle Specialist company (some wineries use them) - Radiant Sparkling wine

Answer 37

Due to high popularity of still wines - very small sector for sparkling wines, but majority is using the traditional method. Some transfer method and carbonation (SBl).

Answer 38

Grapes sources from both islands South Island - cooler climate ->higher acidity: Marlborough - highest production of grapes destined for sparkling wines. Central Otago - PN dominant region - many ambitious sparkling wine producers North island - Gisborne - home for large volume sparkling wine brands - produce fuller bodied styles with lower acidity and less finesse.

Answer 39

1. Low risk of frost or hail 2. North-west winds that dries moisture reducing fungal diseases 3. Need irrigation due N-W winds and free draining alluvial soils, luckily 4. Have access to clean water from underground

Answer 40

N1 Family Estate - founded by champagne house Daniel le Brun

Answer 41

Disadvantages of Whole-Bunch Pressing: Time-Consuming Process: Whole-bunch pressing takes more time because presses contain less fruit per batch Risk of Color and Tannin Extraction: With black-skinned grapes, pressing must be done quickly and gently to avoid extracting unwanted color and tannins, which can result in bitterness and a coarse texture in the wine. Complicated Juice Management: Managing different press fractions requires additional steps

Answer 42

In cooler regions: Tasmania Yarra Valley Adelaide Hills Victoria (alpine region) New South Wales (high altitude)

Answer 43

North of Tasmania - Tamar Valley and Pipers River very close to each other , Tamar Valley - much warmer and harvest 2 weeks earlier before Pipers River. Coal River Valley - south - cooler than north&Champagne, but with higher sunlight intensity due its latitude.

Answer 44

Grapes - King Valley Tank method dominantly (but some carbonation) Style: light fruity, med+ acidity, med alc, light to medium body, delicate white peach flavours, off-dry to med dry (Predominantly made by small producers with a focus on quality)

Answer 45

90% made with tank method PN, Char, Moscatel, Pais Cooling regions: Casablanca San Antonio (Leyda) Limari Curico Bio Bio Moscatel and Pais produced in Itata and Maule All vineyards irrigated except Maule (higher rainfall) Brut & slightly sweet

Answer 46

1. Inexpensive carbonated (off-dry to sweet) SBl, Muscat, Pinotage 2. Cap classique (traditional) Char, PN, Chenin Bl, Pinotage

Answer 47

Traditional method Min 3 atm 12 m on lees

Answer 48

Char, PN, Chenin Blanc, Pinotage - 95% (range of varieties) As well range of regions, but principle: Robertson Stellenbosch Paarl Darling Tulbagh Robertson & Bonnievale (Breede River Valley) - have limestone soils (higher quality wines)

Answer 49

Both have limestone soil - some consider higher quality wines, Climate: 1. Narrow valley slowly warm up in the morning due mountain shade 2. T* drop in the afternoon - cool breeze from ocean at Cape Agulhas, run through Breede River 3. This 2 regions have biggest diurnal range - helping preserve acidity

Answer 50

Shading - leave more growth on vines - for extra shade Which slow down ripening and retain acidity

Answer 51

Tank method Carbonation Traditional method Approx 160 wineries Tank method - fruity, off dry - med dry Traditional method - Char, PN: ripe apple, autholitic character

Answer 52

is the process by which dead yeast cells, clump together. ‘Prise de mousse’ (EC1118) is most common cultured yeast, because it survive difficult environment and provide autolysis and easy flocculation.

Answer 53

Blending different vineyard sites, grapes, vintages 1. Balance 2. Consistency 3. Style 4. Rose wine 5. Complexity 6. Minimisation of faults 7. Volume 8. Price

Answer 54

is a mixture of wine and/or must, sugar, cultured yeasts, yeast nutrients, and a clarifying agent such as bentonite, and/or alginate, which is a seaweed extract that facilitates riddling.

Answer 55

Is when compounds formed during lees autholyses contact with sugar from liqueur d’expédition they produced roasted, toasted vanilla flavours.

Answer 56

Autolysis - enzymatic breakdown of dead yeast cells, release aroma: brioche, biscuits. More flavours detectable after 12 months, time on lees according these factors: 1. Législation (depends on appelation) 2. Style (fruity or autolysis character) 3. Price (ex. Longer time - higher the price) 4. Financial ability of producer (high inventory cost of ageing wines)

Answer 57

A cultured yeast that is able to ferment in unfavourable conditions 1. Must commence fermentation when 9.5-11% abc 2. Moderate t= 16* 3. Low pH 4. Withstand high pressure 5. Yeast cells must flocculate

Answer 58

Must, sugar, yeast, yeast nutrients, clarifying agent such as bentonite or alginate (facilitate riddling)

Answer 59

1.Cool climate leading to grapes with higher acidity - traditional method usually undergone long maturation before release and high acidity allow to have longer ageing potential which is required for traditional sparkling wine - most traditional wines expected to be made in a crisp style which require high acidity 2. Cool climate leading to grapes with just-ripe fruit character (apple, lemon) - these leaner characters ensure that the autolytic characters from from traditional method will not be overwhelmed 3. Cool climate leading to grapes with lower sugar level - low level of alcohol (9-11%) is required to allow increase in alcohol produced in 2nd fermentation (additional 1-2%)

Answer 60

1.Cool climate leading to grapes with higher acidity - traditional method usually undergone long maturation before release and high acidity allow to have longer ageing potential which is required for traditional sparkling wine - most traditional wines expected to be made in a crisp style which require high acidity 2. Cool climate leading to grapes with just-ripe fruit character (apple, lemon) - these leaner characters ensure that the autolytic characters from from traditional method will not be overwhelmed 3. Cool climate leading to grapes with lower sugar level - low level of alcohol (9-11%) is required to allow increase in alcohol produced in 2nd fermentation (additional 1-2%)

Answer 61

1. Same yeast is usually used for 1 and 2nd fermentation and therefore the selected yeast should be able to ferment reliably and successfully for both ferments 2. Juice is high acid and low pH which is enemy to yeast. The selected yeast should be able to ferment successfully in this hostile environment 3. Traditional method benefit from autolytic complexity and prefer base wine with neutral characteristics. Selected yeast produce neutral base wine 4. After 1st fermentation base wine having alcohol 9-11% abv, selected yeast must be able to ferment at this high alcohol level 5. 2nd fermentation usually happen in low t* and the wine is at high pressure and low levels of nutrients. Yeast must be able to ferment in this environment. 6. Yeast with rapid autolysis is required to allow to develop autolytic complexity fast. 7. Yeast need with easy flocculation.

Answer 62

1. Same yeast is usually used for 1 and 2nd fermentation and therefore the selected yeast should be able to ferment reliably and successfully for both ferments 2. Juice is high acid and low pH which is enemy to yeast. The selected yeast should be able to ferment successfully in this hostile environment 3. Traditional method benefit from autolytic complexity and prefer base wine with neutral characteristics. Selected yeast produce neutral base wine 4. After 1st fermentation base wine having alcohol 9-11% abv, selected yeast must be able to ferment at this high alcohol level 5. 2nd fermentation usually happen in low t* and the wine is at high pressure and low levels of nutrients. Yeast must be able to ferment in this environment. 6. Yeast with rapid autolysis is required to allow to develop autolytic complexity fast. 7. Yeast need with easy flocculation.

D4 Sparkling Wines Flashcards

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