D4 - Sparkling Wines Flashcards
(27 cards)
NV Champagne
Pale lemon
Medium intensity
Apple, lemon, brioche, biscuit, yoghurt, nectarine, creamy
High acidity
Off dry
Medium (+) body
Medium alcohol
Medium - medium (+) finish
Good - outstanding
Conclusion for Very Good NV Champ
The high acidity is well balanced by the dosage. There are several identifiable aromas that are indicative of complexity and display typicity of style as it is a traditional method wine, with notes of brioche and biscuit. This suggests moderate lees ageing. If longer lees ageing was undergone this would provide more complexity. There is a creamy, medium (+) finish, which would needed to be longer and more complex to achieve outstanding complexity. This is suitable for further ageing as it has the structural components of acidity to maintain its quality, and the potential of some tertiary aromas of dried fruit to develop favourably.
Vintage Champagne
Pale lemon
Pronounced intensity
Apple, pear, honeysuckle, lemon zest, apricot, nectarine, wet stone, brioche, pastry, honey, yoghurt, almond, dried apple, mushroom, hazelnut, ginger
Creamy
Long finish
Dry
High acidity
Medium alcohol
Full bodied
Outstanding, suitable for further ageing
Conclusion for Vintage Champ
This wine is very well balanced between its acidity and dosage. There is pronounced intensity on the nose and palate of a large number of primary, secondary and tertiary characteristics e.g nectarine, brioche and dried apple. This creates a complex wine, suggested to have been through extended lees ageing, and this complexity continues on the long, creamy finish. It is suitable for further ageing due to its high acidity which would maintain a refreshing style, whilst the tertiary elements would develop favourably.
Tasting note of billecart salmon rosé
Pale pink orange
Medium (+) intensity
Rose, blossom, strawberry, raspberry, grapefruit, lemon, peach, apricot, redcurrant, wet stone, yoghurt, bread, dried cranberry
Creamy
Dry
Medium (+) acidity
Medium alcohol
Medium (+) body
Medium (+) intensity
Medium (+) finish
Very good, not suitable for bottle ageing
Conclusion for billecart salmon rosé
The bright fruit character supported by the freshness suggests a wine for immediate consumption by the winemaker. If kept it may lose its appeal to the drinker, with freshness and floral characteristics reduced. The acidity is fairly well balanced by the dosage and the intensity of the primary fruit characteristics. The secondary characteristics of bread and yoghurt provide complexity and contribute to the medium (+) creamy finish.
Blanc des blancs tasting note (champagne)
Blanc des noirs tasting note (champagne)
Recently disgorged champagne tasting note
Cremant d’alsace tasting note (pinot Blanc based)
Medium intensity
Apple and pear, biscuit
Medium (+) - high acidity
Light - medium body
Mostly Brut
Warm climate, new world trad method sparkling wine tasting note
Pale lemon,
Medium (+) intensity
Apple, lime, lemon, apricot, biscuit, nectarine, yoghurt RIPE
Dry
High acidity
Medium (+) body
Medium alcohol
Medium (+) finish
Medium (+) intensity
Very good
Tasting note for sparkling Shiraz
Deep ruby
Pronounced intensity
Black cherry, blackcurrant, black plum, menthol, dried cherry, toast, vanilla, cedar, earth, leather
Off ry
Medium (+) acidity
Full body
Medium (+) rounded, ripe tannins
High alcohol
Long finish
Conclusion on outstanding sparkling Shiraz
This wine is balanced between its acidity and sweetness with a pronounced intensity of flavours. The black fruit flavours are well identifiable as is some influence of oak ageing. This use of oak adds complexity, alongside the range of flavours covered by the wine. The wine is outstanding and is suitable for bottle ageing, both due to the acidity and tannin (structurally) and because of the complexity and concentration of flavours that will develop favourably.
Tasting note for Lambrusco grasparossa
Medium ruby
Medium intensity
Red cherry, strawberries, raspberries, violet, confection, balsamic, blackcurrant
Off dry, high acidity, medium grippy tannins, medium alcohol, medium (-) body, medium finish
Good
Tasting note for Asti
Pale lemon green
Medium (+) intensity
Grape, lemon, pear, blossom, simple, apricot
Sweet, low alcohol, medium acidity, light body, medium finish
Good
Tasting note for Prosecco DOC
Pale lemon green
Medium (-) intensity Apple
Lemon, Pear drop, green apple, simple, blossom, confected
Off dry. Medium acidity
Low alcohol
Light body
Short finish
Acceptable
Conclusion for an acceptable Prosecco DOC
The sweetness and acidity are balanced. However, the primary fruit characteristics lack definition and flavours are confected. This wine does not have sufficient concentration and is simple with a short bitter finish. It is acceptable quality due to lacking complexity and it is not suitable for ageing. There would not be favourable development with ageing as the existing low level of fruit would be lost and this is intended for early drinking.
Tasting note for Prosecco DOCG
Pale lemon green
Medium (-) intensity
Lemon sherbet, pear, green apple, lemon, blossom, simple
Medium intensity
Off dry
Medium alcohol
Medium (-) body
Medium finish
Good
Tasting note for German Sekt
Pale lemon
Medium (+) intensity
Apple, lime, lemon, white peach, blossom, petrol, wet stones, green apple, pear
Off dry
High acidity
Medium alcohol
Medium (-) body
Medium finish
Good
Conclusion for German Sekt
The high acidity is well balanced by the sweetness, creating a refreshing wine. There are several primary fruit characteristics, with some definition and typicity of the grape variety Riesling e.g petrol and lime. The finish was medium and fruity. The quality is thus good and not suitable for bottle ageing because it is fruit forward and would need greater complexity and a longer finish to be of better quality.
Tasting note for very good Vouvray
Pale lemon
Medium (+) intensity
Apple, pear, quince, lime, lemon peel, peach, wet stones, dried apricot, ground almonds, melon, toast, yoghurt
Off dry
Medium alcohol
Medium (+) body
Medium (+) intensity
Medium (+) acidity
Medium (+) finish
Oily
Tasting note for acceptable Cava
Pale lemon
Light intensity
Pear drop, candy, green apple, simple, rubber, confected
Dry
Medium acidity
Medium alcohol
Light body
Light intensity
Short finish
Acceptable, don’t age
Tasting note for very good Cava
Medium (+) intensity
Blossom, apple, pear, lemon peel, grapefruit, apricot, underripe pineapple, wet stones, flint, rubber, bread, cheese, honey, almond, dried pear/dried apple, creamy
Dry
High acidity
Medium alcohol
Medium (+) body
Medium (+) intensity
Medium (+) finish
Very good
