D4 Sparkling Wines Flashcards
(339 cards)
1
Q
Why are cool climates ideal for sparkling wines?
A
- Grapes are just-ripe in flavour but retain acidity required for high quality sparkling
- Sugar accumulates slowly, giving base wines with low alcohol
2
Q
What is the typical abv of base wines?
A
9-11%
3
Q
What additional abv does the second fermentation produce?
A
1-2%
4
Q
What 2 growing environments usually give cooler climates suitable for quality sparkling wines?
A
- Higher latitudes (Champagne, England, Tasmania)
- Cooling influences of ocean (Sonoma)
- Cooling influence of altitude (Trentodoc)
5
Q
Advantage of warmer sites?
A
Fruit has riper flavours which is suitable for short term aging (e.g. tank method or short time on Lee’s in transfer or traditional method) as fruit provides the only dominant flavours.
6
Q
Why are grapes for cheaper wines grown on flat, fertile plains?
A
Land is cheaper and easier to cultivate. Warmer sites not an issue for flavour as fruit will be the only dominant flavour in these cheap wines.
7
Q
What are the 2 most commonly used grape varieties for making premium sparkling wines? What flavours and characteristics do they bring to the wine?
A
Chardonnay : apple and citrus flavours and acidity.
Pinot Noir: body
8
Q
What are the advantages and disadvantages of Chardonnay?
A
Advantages:
- well suited to autolytic styles (subtle apple and citrus flavours complement rather than compete with biscuits/pastry flavours)
- early ripening of flavours is asset in cool conditions
- retains high acid and low sugar needed in sparkling while avoiding under-ripe flavours
- yields can be high in best years without loss of quality (attractive option for growers)
Disadvantages:
- early budding so prone to frost
- prone to coulure and millerandage
- more disease resistance than PN but susceptible to powdery mildew, grapevine yellows and botrytis (in wet periods before harvest)
9
Q
What are the advantages and disadvantages of Pinot Noir?
A
Advantages:
-early budding and early ripening do suited to cool climate
Disadvantages:
- early budding so prone to spring frost
- prone to coulure
- yields more moderate than Chardonnay and quality drops if yields too high
- thin skinned and more disease prone (downy mildew especially, powdery mildew, botrytis, fan leaf, leaf roll)
10
Q
What are factors within the grape variety that can influence the style of wine?
A
- intensity of aromas (aromatic vs neutral variety)
- ability to retain acidity while ripening
- how the base wines responds to autolysis (Chardonnay becomes creamy, Xarel-lo becomes toasty and smoky)
11
Q
Why are grapes for sparkling wines often grown at higher yields?
A
High acid levels, low potential alcohol levels, delicate flavours are desirable and these characteristics are better achieved by high yields.
12
Q
Why is it a priority to obtain clean, healthy fruit?
A
The perception of any off flavours from diseased fruit can be enhanced by the effects of effervescence.
The enzyme laccase released by botrytis-infected grapes can cause oxydation
13
Q
Advantages and disadvantages of hand harvesting?
A
Advantages:
- permits sorting at picking and post harvest (to exclude diseased fruit)
- small crates minimise the splitting and crushing of grapes, and therefore oxidation and phenolic extraction
Disadvantages:
- slow
- labour intensive
- can be expensive
14
Q
Advantages and disadvantages of machine harvesting?
A
Advantages:
- faster (for large estates, fruit more likely to all be picked at desired ripeness)
- cheaper
- night time harvesting (cooler grapes, oxidation slowed, fresher wines)
Disadvantages:
- can rupture the skin of the grape leading to oxidation and phenolic extraction
- sorting in the vineyard before harvesting is possible, but adds to cost
15
Q
Why is whole bunch pressing often used for premium traditional method sparkling wines?
A
- One of the gentlest forms of pressing, providing a delicate juice that is low in solids and phenolics.
- Stems help you create a network of channels through which the juice can flow easily, minimizing pressure required.
- disadvantage: more time consuming (fewer bunches can be loaded in the press)
16
Q
Which 2 types of presses are often used? Why?
A
- pneumatic and basket presses
- their ability to press very gently, which helps avoid phenolic extraction
17
Q
Why should phenolic extraction be avoided? How is it avoided?
A
- reduce risk of unwanted colour in black grapes
- phenolic compounds can make wines taste bitter and coarse
- pressing as quickly and as gently as possible
- keeping the grapes and any juice cool
18
Q
Why can the juice from different press fractions be useful blending options?
A
- juice is higher in phenolics, solids and pH than free run juice
- tend to be faster maturing so can be useful in wines with short maturation made for immediate consumption
19
Q
What are typical fermentation temperatures for the base wines?
A
14-20 C
Retain fruit flavours but ensure not to cold for the yeast (low pH already stressful for the yeast)
20
Q
Most common vessels for primary fermentation? Why?
A
-Stainless steel tanks
- Allow large volumes to be fermented at once with temperature control
- ease of cleaning the tanks
21
Q
What type of yeast is commonly used for the primary fermentation? Why?
A
- cultures neutral yeasts
- are able to ferment reliably to dryness in high acid and low pH
- not adding any flavours or enhancing primary fruit flavours (not generally wanted in automotive styles, might be in tank method though)
(Side note: often use same yeast for primary and secondary fermentation, so need to consider difficult conditions of secondary fermentation when choosing yeast)
22
Q
What is one of the most common cultured yeasts used in sparkling wine production?
A
Prise de Mousse (EC1118)
23
Q
What conditions during the second fermentation make it difficult for some yeast strains?
A
- must be able to start fermentation in alcoholic conditions (10% abv often too high for most yeasts)
- low pH environment
- high pressure environment
- poor availability of nutrients
- rapid autolysis and floculation are desirable in traditional method
24
Q
Why are buttery flavours from malolactic conversion not usually found in sparkling wines?
A
Diacetyl is metabolised by the yeast during the second fermentation.
25
Why is malolactic conversion common in base wines for sparkling wines?
- reduces acid
- Enhanced texture
- lactic acidosis is perceived as creamier than other acids
- if it doesn’t take place during first fermentation, there is a risk it will take place during the second fermentation (problematic for traditional wines. Can turn hazy, which is difficult to rectify in bottle.
26
What will be done after the primary fermentation if malolactic conversion is not desired?
The wine will be sterile filtered.
27
Give an example of a company producing a commercial yeast for sparkling wine.
Name of the yeast?
Why is it suited to sparkling wine production?
Lallemand
LALVIN DV10
Ability to work in low pH, high total SO2 and low temperatures + it has a neutral character
28
What are options available for refining and modifying the base wine?
Mature in oak
| Leave wind on lees
29
Why are seasoned barrels mostly used for the base wines (and not new oak)?
Aromas and flavors of oak are magnified in sparkling wine
30
Define assemblage
The blending of wines, from different vineyard sites, grape varieties, vintages and wines that have undergone different winemaking techniques. This blending happens before the secondary fermentation. It is one if the hallmarks of sparkling wind production.
31
What is the purpose of blending/assemblage?
- Balance (different varieties bring different characters/body/acid. Blending warmer and cooler sites can help with balance)
- Consistency (NV blends)
- Style (least expensive wind might be made in early drinking/approachable style for example)
- Rosé wine
- Complexity (greater range of flavours achieved by blending wines with different treatments. Older wines added to blend.)
- Minimisation of faults
- Volume (small vineyard holdings, blending for viable volume)
- Price (blending in cheaper varieties like Meunier. More press wines in cheaper wines)
32
What happens to the final blend (base wine) before second fermentation?
For all sparkling production methods, the base wines should be clarified before second fermentation.
For traditional method, the final blend should be stabilized for tartrates and proteins before being bottled for second fermentation.
33
What is added to the base wine in the fermentation bottle to achieve a second fermentation? What is it called?
Liqueur de tirage.
A mixture of:
- wine and/or must
- sugar
- cultured yeasts
- yeast nutrients
- a clarifying agent (bentonite and/or alginate)
34
What does the amount of sugar added in the liqueur de tirage depend on?
The degree of effervescence required in the final wine.
35
How many grams of sugar per litre added in the liqueur de tirage for a fully sparkling wine?
24 grams of sucrose per litre
36
What pressure is produced during the second fermentation in traditional wines?
6 atmospheres (also known as ‘bar’)
37
Does the sugar added in the liqueur de tirage affect the final sweetness of the wine? Why or why not?
No. The yeast in the liqueur de tirage ferments the wine to dryness.
38
What is the second fermentation called in traditional method? What does it mean?
Prise de mousse (capturing the sparkle)
39
What are the main properties of the yeast strains used during the second fermentation?
- ability to commence fermentation in high alcohol (9.5-11% abv)
- a moderate temperature (around 16 degrees)
- pH values often below 3
- and later withstand high pressure
- yeast cells must floculante readily (to be efficiently removed by riddling)
40
After the addition of the liqueur de tirage, how is the wine sealed? How is it stored?
With a crown seal that holds a small plastic pot in the bottle to catch the sediment.
Bottles stored horizontally ‘sur lattes’
At a constant temperature (10-12 degrees)
41
What does the length of the second fermentation primarily depend on?
The temperature.
Cooler temperature = slower fermentation.
Some claim this produces a more complex finished wine
42
His long does the second fermentation (traditional method) typically last?
4-6 weeks
43
Why is stable temperature important during the second fermentation (traditional method)?
To maintain yeast viability under difficult fermentation conditions
44
After what period of aging on lees (post second fermentation) do the effects of autolysis become detectable?
15-18 months
45
The lengths of time on lees before riddling depends on what?
- The style of wine sought (fresh fruit vs yeast characters)
- The price that can be attained for the wine
- the financial ability to invest in longer periods of ageing
46
Define autolysis.
The enzymatic breakdown of dead yeast cells. It’s best know for producing compounds that add a biscuit complexity.
47
How long does autolysis continue for?
4-5 years, but had been known to last for ten years.
48
Why are some wines kept on lees after autolysis has finished?
The anti-oxidative qualities of yeast cells protect the wine from oxidation, in comparison to a disgorged wine off the same age. (But the longer it’s kept on its less, the faster it’s evolution post disgorgement. (Bollinger R.D., made you BR drunk soon after release)
49
What are the names of the different riddling contraptions?
Pupitres
| Gyropalettes
50
What is the French work riddling?
Remuage
51
What is riddling?
The process of gradually twisting or rotating the bottles while bringing them from a horizontal to a vertical position (cap down) which allows the lees to floculante and slowly move towards the neck if the bottle.
52
How long does riddling take (both methods)?
Manual=up to eight weeks
| Gyropalettes=3-4 days
53
How are wines stored after riddling and before disgorging?
Sur pointe (upside down on their necks, so the lees remain in the neck of the bottle).
54
Define and describe disgorgement .
The process by which lees are removed from the bottle after the second fermentation (and after riddling).
Bottles are cooled to 7 degrees and the necks are immersed in bath of frozen brine (quickly freezing the yeast, helping with its extraction and stopping it from mixing back into the wind when the bottle is turned upright). Cooling bottles increases solubility of CO2 and reduced likelihood of wine gushing. Bottle is inverted to upright position and crown seal removed. Pressure inside bottle propels the frozen yeast plug out. Liqueur d’expédition added before the bottle is fitted with a cork, wire muzzle and metal capsule.
55
What is the liqueur d’expédition? What is it’s purpose?
A mixture of wine and sugar or RCGM.
It tops up the bottle where some wine may have been lost during disgorgement and determines the sweetness of the final wine.
56
What is the role of the dosage?
- To balance the acidity (especially important in young wines. The perception of acidity rounds out with age. The older the wind at disgorgement, the smaller the dosage required).
- to encourage the development of post-disgorgement aromas (Maillard reaction)
57
What is the Maillard reaction?
The sugar in the liqueur d’expédition reacts with compounds formed during yeast autolysis. This encourages the development of roasted, toasted vanilla aromas.
The cork sealed wine may be stored for an extra few months before release to allow the development of these flavours.
58
When was the transfer method developed? Why?
In the 1940s.
To avoid the cost of manual riddling while retaining the bready, biscuit notes from autolysis.
59
What are the advantages of the transfer method?
ADVANTAGES
- avoids the cost of riddling
- still benefits from autolysis
- reduces bottle to bottle variation (wine from individual bottles blended together in tank before bottling)
- easier to make final adjustments to the wine
- can deliver some cost and time saving for high volume producers by removing need for riddling
-with advancements in riddling, many of the key advantages have become less significant
60
When is the transfer method used in Champagne?
To fill bottles smaller than 375ml and larger than 3L (these are hard to riddle)
61
What are the differences between the process of Traditional Method and transfer method?
- The process is the same up to riddling.
- Fining agents to aid floculation don’t need to be added with the liqueur de tirage
- after lees aging, bottles are chilled to 0 degrees, opened by a transfer machine and the wine is poured into pressurized tanks
- wine is sweetened and SO2 added
- sterile filtering just before bottling to remove yeast
62
What do the back labels of transfer method wines usually say?
Fermented in bottle (instead of fermented in this bottle)
63
What are advantages and disadvantages of the ancestral method?
ADVANTAGES
- lower cost
- less time consuming
- simple process (partly fermented wine placed in sealed bottle to complete fermentation and capture CO2)
- no riddling or disgorgement and no dosage required
DISADVANTAGES
- no intervention in fermentation process once bottle is sealed means the outcome can vary
- yeast will often stop fermenting altogether after a few months, making an off dry wine (risk of fermentation starting up again later, resulting in those bottles having higher pressure and lower sugar)
- no set regulations
64
What are some of the different names for the tank method?
- Cuve Close
- Charmat
- Martinotti
65
What are the advantages and disadvantages of the tank method?
ADVANTAGES
- enables large volumes to be made in expensively and quickly and with significantly reduced labour costs (comparison to TM)
- wines can be made and released quickly
- preserves primary aromas and flavours of the grapes
- no autolytic characters
DISADVANTAGES
-often seen as inferior method (partly because traditional method is seen as so prestigious, and because tank is cheaper, fruit quality used often lower)
66
What is the first fermentation temperature for the tank method? Why?
16-18 degrees.
Retain fresh floral and fruit aromas but avoid flavours associated with very low fermentation temperatures.
67
How does the second fermentation take place for the tank method?
Sugar and yeast added to the base wine in the tank and a rapid second fermentation takes place in pressurized tanks (aka reinforced tanks).
68
How is the second fermentation typically arrested in the tank method?
By cooling the wine to 2-4 degrees when the desired pressure and residual sugar is achieved.
69
Are tank method wines typically aged in lees?
They can be, but it’s rare because this takes up valuable tank space and the expensive pressurized tanks are tied up for lees aging and unable to be used to ferment.
70
What is done the wine after the second fermentation (or lees aging) has occurred in the tank method?
- wine is cold stabiliser to precipitate tartrates
- sugar levels may be adjusted
- SO2 levels are checked and adjusted
- sterile filtered before bottling
- wind chilled to -2 degrees to reduce effervescence and bottled with counter pressure filler
71
What is a counter-pressure filler?
Filling method used at bottling for tank method wines. bottle first filled with CO2 under pressure then chilled wine is added, replacing the CO2. Prevents entrance of oxygen and loss of CO2.
72
What is the Asti method?
A variation of the Tank method that produces a sparkling wine in a single fermentation. During the first stage of fermentation, the CO2 is allowed to escape through a valves. Partway through the fermentation, the valve is closed and the CO2 is retained. Once the desired pressure and residual sugar is obtained, the fermentation is stopped by rapidly chilling the wine and filtering it under pressure to remove the yeast.
73
Why is there no liqueur de tirage in the Asti method?
It’s a single fermentation. The sugar which is converted into CO2 and gives the bubbles comes from the original sugar in the must.
74
What is a wine described as pétillant?
A lower pressure sparkling wine.
75
What are the advantages and disadvantages of the carbonation method?
ADVANTAGES
- can be used successfully for lower pressure wines
- leaves the aromas and flavour characteristics of the base wind intact (suitable for aromatic or fruity sparkling wines)
DISADVANTAGES
- bubbles die quickly in a fully sparkling wine
- any faults will be accentuated by the bubbles (so although it’s a cheap method, base wind needs to be of good quality)
76
What is the level of residual sugar for all wine labelling terms?
- Brut Nature/Bruto Natural/Naturherb/Zéro dosage? 0-3 g/L*
- Extra Brut/Extra Bruto/Extra Herb? 0-6 g/L
- Brut/Bruto/Herb? 0-12 g/L
- Extra-Sec/Extra-Dry/Extra Trocken? 12-17 g/L
- Sec/Secco/Seco /Dry/Trocken? 17-32 g/L
- Demi-Sec/Semi-Seco/Medium-Dry/Abboccato/Halbtrocken? 32-50 g/L
- Doux/Dulce/Sweet/Mild? 50+ g/L
* dosage can’t be added. Any slight residual sugar present remains naturally after fermentation.
ALSO! There is a tolerance of +/- 3 g/L
77
What is the traditional diameter of a sparkling wind cork? How are they made? Why?
- 31 mm
- commonly composed of agglomerate cork with two disks of natural cork glued on
- it’s virtually impossible to cut a cork of this width from a cork tree at the appropriate age
78
Why does a sparkling wine cork have a mushroom shape?
The cork is 31 mm in diameter and compressed to fit inside the neck diameter which is 18-21 mm. This way, the cork adheres tightly to the glass, preventing the wind from leaking.
79
What closures other than cork are used? Give an example.
Crown seal for Pet Nat (fits the informal styling of the wines.
Lots of DIAM now being used.
Synthetic closure with a resealing mechanism has been trialed by a few mass-market sparkling brands (like Yellow Tail)
80
What affects the mousse of a wine (the formation and size of bubbles, the transit of the bubbles through the wine, and the way the bubbles collect at the top of the liquid)?
- amount of sugar available to be turned into alcohol and CO2
- Capacity if CO2 to be dissolved in the wine (can be affected by grape variety, health of grapes -botrytis!, winemaking process)
- length of time in lees (some CO2 lost as time on lees lengthens, but longer time on lees produces longer lasting foam)
- how well disgorgement process carried out (leading to loss of CO2)
- time in bottle and closure
- size and shape of glasses, way they are cleaned, serving temperature, how wine is served
81
What is the name of the professional body which oversees Champagne regulations?
CIVC
Commité Interprofessionel du Vin de Champagne
Now known as Comité Champagne
82
Why is blending of different parcels of base wines with some wines from earlier vintage practiced in NV Champagne?
can create a product with same profile every year (smooths our vintage variations)
83
By law, how much of the wine in a vintage Champagne must come from the year indicated?
100%
84
When are vintage Champagnes usually produced?
Theoretically only in the best vintages. There is often some variance as some producers rate some vintages higher than others.
85
Examples of vintages which were almost universally declared in Champagne?
2002 and 2008
86
What is Rosé d’assemblage?
A rosé Champagne made by blending red wine with white wine. This is the most common method of producing rosé Champagne.
87
What is Rosé de saignée?
A rosé Champagne made by skin macération of black grapes. The wine is “bled off” (drawn off the skins).
88
What is the difference in style between a Blanc de Blancs and Blanc de Noirs?
BdB is made exclusively from white grapes. Can be austere in youth but has unmatched aging potential.
BdN is a white made from black grapes only. The wines are fuller bodied than BdB but generally age more rapidly.
89
What does the term Grand Cru indicate on a Champagne label?
Used as a quality statement. All grapes must have been grown within vineyards of GC villages.
90
What does the term Premier Cru indicate on a Champagne label?
Used as a quality statement. All grapes must have been grown within vineyards of PC and/or GC villages.
91
What is Prestige Cuvée?
Usually the top wine in a Champagne producer’s range. Should be the product of a strict selection of the best grapes with meticulous winemaking techniques. Can be NV or Vintage.
Some houses like Krug spécialisé in making a range of Prestige Cuvées.
92
Describe and account for the style of late release or recently disgorged Champagne. Give examples.
The wines have a different flavour profile from wines of the same vintage that were disgorged earlier. This is because they have had extended aging on lees. They are designed to be consumed upon immediately upon release as they age more rapidly than standard vintage wines after their disgorgement (it’s thought that the impact of disgorgement/the ingress of oxygen is greater in older wines).
Bollinger’s R.D.
Dom Pérignon P2
93
What are the names of the 2 appellations in the Champagne region for still wines? What wines do they produce?
AOC Rosé de Riceys
(A tiny appellation in the Côté des Bars for still rosé made from Pinot Noir)
AOC Coteaux Champenois
(Can be red, white or rosé, but in practice is mainly a light-bodied, high acidity, pale ruby Pinot Noir)
94
What kind of wine was originally/historically produced in Champagne?
Pink and still, made from Pinot Noir.
95
Why were the original/historical wines in Champagne sometimes sparkling?
In cold winters of the northerly region, fermentation would stop but it could sometimes start again in the bottle.
These slightly fizzy wines became fashionable in the English market.
96
When, where and how were glass bottles produced which could withstand the pressure of sparkling wines reliably?
Mid 17th Century
In England
In coal-fired ovens
97
Who was pivotal in the development of Champagne? What developments is he known for?
Dom Pierre Pérignon (died 1715).
- produced the first white wine from black grapes
- invented the Coquard press
- blending wines (assemblage) to make superior wines from grapes from different areas
- thought you have re-introduced the cork stopper into France
- pioneered the use of stronger, English glass
98
What style of wines were produced during the period of Dom Pérignon?
Still only slightly fizzy. He regarded dizziness as a fault.
99
What developments occurred in the 19th Century in Champagne?
- controlled second fermentation in bottle using measured amount of added sugar and yeast to produce known pressure
- riddling using pupitres
100
Who is responsible for developing remuage using pupitres?
Madame Clicquot
101
What next step did the development of riddling allow? What type of wine did it allow to produce?
Disgorgement (following dipping of the neck in an ice cold bath of salty water.
Enabled the rapid production of clear wine on a large scale.
Les to the creation of dry style of Champagne in last quarter of 19th Century.
102
When was the current Champagne AOC vineyard boundary set?
It was critical to what?
1927
Critical to the later defense of the Geographical Indication
“Champagne only comes from Champagne, France”, Comité Champagne
103
What is the échelle des crus?
- literally “ladder of growths”
- a rating system used to determine grape prices*
- the ratings were used to define the grand cru and premier cru villages
*side note: the market now determines the prices
104
What is the blocage system?
| How has it contributed to higher overall quality?
- system in Champagne where some of the wines are set aside for future use
- Initially, a portion of the young wines was set aside as an insurance policy against future disasters that might reduce yields
- Became a system of storing reserve wines to enable vintage variation to be reduced and quality raised by blending for NV wines
- later called reserve wines
-enhances quality by adding depth and complexity to NV Champagnes
105
Where is Champagne located?
North-East France, just south of the 50th parallel, directly east of Paris.
106
How big is the geographical area of Champagne?
Extends 150km from north to south and nearly 120km from East to west.
107
How many sub-regions in Champagne? Name them.
5
3 around Epernay:
- Montagne de Reims
- Vallée de la Marne
- Côte des Blancs
- Côte de Sézanne (south of CdB)
- Côte des Bars (100km south and closer to Chablis than Epernay)
108
What is the climate in Champagne? Rainfall?
Cool continental, with some oceanic influences
700mm of rainfall, spread throughout the year
109
What are the 2 main climatic factors affecting quality in Champagne?
rain spread throughout the year:
- If during flowering or fruit set, can reduce yields.
- Can also be a problem during harvest due to spread of fungal disease and dilution
global warming:
- climate has warmed in last 30 years.
- Harvest dates have moved forward on average 18 days
- avg acidity has dropped
- potential alcohol has risen by 0.7%
- because the climate is cool, this has been a positive and conditions have allowed to produce more consistently ripe grapes and fewer bad vintages
110
Overview of topography and soils in Champagne?
- 90-300m above sea level
- well drained soils and planting on slopes (avoid water logging)
- most common are chalky soils with limestone subsoil and chalk itself
- chalk is highly porous and stores water=steady supply of water, even in dry periods)
111
Main varieties planted in Champagne and percentages?
```
Pinot Noir (38%)
Meunier (32%)
Chardonnay (30%)
```
99% of total plantings
112
Why is Chardonnay increasingly being planted?
- Demand from big Champagne houses
- Commands a slightly higher price per kilo for growers
- produces larger yields
113
What are the other permitted grape varieties in Champagne?
Pinot Blanc
Arbanne
Petit Messier
Fromenteau
114
Name the Champagne made with all 7 permitted grape varieties.
Champagne Laherte’s Les 7
115
What are the advantages and disadvantages of Meunier?
ADVANTAGES
- Buds later than Pinot Noir and Chardonnay = less prone to spring frost in cool VdlM
- Does well on heavier soils (more clay)where other varieties wouldn’t succeed
- ripens earlier than Pinot Noir so can be helpful in seasons where harvest is interrupted by rain
DISADVANTAGES
-particularly sensitive to botrytis
116
What style if wine does Meunier produce/what does it bring to the blend? What type of wines is it used for typically? Exceptions?
Typically fruity wine. Contributes softness to the blend.
Particularly important for NV wines which are often aged on lees for shorter times. Often drunk on release rather than bottle aged.
Typically not for wines with long aging, but Krug and some growers like Egly-Ouriet which champion it.
117
What are the planting regulations in Champagne?
```
Max inter-row spacing: 1.5m
Max intra-row spacing: 0.9-1.5m
Total spacing (combination of those two figures): not more than 2.5m
```
118
What is the average planting density in Champagne?
8000 vines per hectare
119
Why can grapes for sparkling wines generally be grown at higher yields?
- Don’t need tannins to be ripe
| - Dong need flavours and colour to be concentrated
120
Since what year has the training, pruning and trellising of the vines been regulated in Champagne?
1938
121
What are the 4 training systems in Champagne?
- Taille Chablis
- Cordon du Royat
- Guyot
- Vallée de la Marne
122
What is the maximum permitted number of fruiting buds per vine in Champagne?
18
123
Which vine training and pruning technique is widely recognized as the best for Chardonnay in Champagne? Name it and describe it.
- Taille Chablis
- Form if spur pruning, retaining a large proportion of permanent wood, which can protect against frost. It usually has 3-4 cordons but may have up to 5. At the end of each cordon is a spur with up to 5 buds. Spurs must be trained to a max of 0.6m above ground to ensure ripening fruit gets the benefit of solar energy reflected from the soil (especially on chalk).
124
Which training and pruning system is used for Pinot Noir and Meunier in Champagne? Name it and describe it.
- Cordon du Royat
| - Single cordon that is spur pruned and the shoots are vertically positioned.
125
What training and pruning system is used/permitted in lesser rated vineyards for all 3 varieties? Name it and describe it.
- Guyot
| - Replacement cane system with vertical shoot positioning. Either single or double Guyot are permitted.
126
Describe the Vallée de la Marne training and pruning system.
- Similar to Guyot (replacement cane, vertical shoot positioning) but with a higher number of buds.
- bring used less and less now.
127
What are the main climatic dangers in Champagne?
- occasional severe winter frost
- spring frost
- cold and rainy weather in June
- violent storms and hail in summer
- hot and humid weather in summer (especially after rainfall)...botrytis
128
What are common vine diseases in Champagne?
- Downy mildew
- Powdery mildew
- Fanleaf virus (dagger nematodes)
129
What techniques have been used in the vineyards and wineries of Champagne to achieve a more sustainable approach?
- sexual confusion instead of pesticides
- management of groundwater on slopes
- increased use of cover crops to enhance biodiversity
- water management schemes often put in place in winery
- recycling of waste and bi-products of winemaking
- introduction in 2010 by the Comité Champagne of a lighter bottle for NV (nearly 60g lighter. Huge annual reduction in CO2 output)
130
Describe how the harvest dates are set in Champagne.
- The Comité Champagne sets the harvest dates.
- does this by taking grape samples from approximately 450 control plots from the time of véraison
- measure the rate if colour change, average weight, sugar concentration, acidity and incidence of botrytis
- these findings also determine the permitted yields and minimum potential alcohol.
131
Do growers in Champagne have to start picking on the wet harvest date?
- No, it’s only a start date. They can choose to pick a day or several days later
- they can apply to the INAO if they want to pick earlier than the official opening date for their village (for example, if botrytis is threatening)
132
What does the setting of yields by the Comité Champagne seek to protect? How?
- the quality of wine, by avoiding over-cropping, which could result in solution of fruit flavours
- the price of Champagne, by regulating supply and demand
133
What are the Champagne AOC regulations around harvest?
- hand picked
- whole bunches
- bins of max 50kg capacity
134
How is transportation time kept to a minimum in Champagne at harvest?
There are over 1900 pressing centers located throughout the Champagne region
135
What are the yields of juice permitted in Champagne?
79 hL/ha
| Can be raised to 98 hL/ha and surplus put into reserve if agreed by the Comité Champagne
136
What pressing fractions are permitted the making of Champagne?
- juice is separated into fractions
- limited to 2 parts, cuvée and taille
- cuvée: first 2050 litres per 4000kg of grapes, made up of free run juice and first pressings
- taille: second part of pressing, of 500 litres
137
How does limiting the total pressings protect wine quality?
- avoids over-extraction of phenolics
| - maintains fruit flavours
138
What does each of the 2 pressing fractions in Champagne bring to the wine?
- Cuvée is rich in acids and produces wines with great finesse and long aging potential
- Taille has lower acidity but is richer in coloring pigments and phenolics. Can be useful in blends to help produce wines that are more expressive in youth but don’t have same aging potential
139
Is chaptalisation permitted in Champagne?
Yes, if the natural levels of sugar in the juice are not high enough, chaptalisation is permitted to produce a wine with a minimum alcohol of 11% abv. (May not exceed 13%, EU wine law)
140
In Champagne, what is a marc?
A unit of measurement of 4000kg of grapes which are loaded into a press. Juice is extracted in 2 press fractions (cuvée, the first 2050 L, and taille, 500 L)
141
Why are some quality producers choosing to re-introduce some oak for the first fermentation? What size of oak usually?
- To introduce more textural richness and mouthfeel.
| - large oak foudres
142
Does Champagne go through malolactic conversion?
Up to the individual winemaker. Some will encourage it, some avoid it. Sometimes it depends on the vintage.
143
The assemblage can be a blend of what?
- wines from different vineyards
- different grape varieties
- different vintages
144
What does the chef de cave need to predict when doing the assemblage?
predict the development of the wine over time before second fermentation and maturation has begun.
145
Why is blending important in NV Champagne?
- achieve a constant style year on year
- reduce the influence of the vintage
- retain the specific house style
146
Why can it be easier for larger houses to make consistant NV wines in Champagne?
They have the capacity and financial strength to store a large quantity of different reserve wines (meaning more than 100 wines can be available for blending).
147
Other than for blending reasons, why are reserve wines important? And why are larger houses at an advantage?
Having large reserves means the ability to make a wine in a difficult year with disease, frost or hail.
148
What are the typical percentages of reserve wines used in NV champagnes for most large brands vs premium brands?
Large brands: 10-15% reserve wines from last one of two vintages.
Premium brands 30-40% older reserve wines, added depth and complexity.
149
Discuss the different ways of storing reserve wines.
- reductively in stainless steel (often if producing large volumes of wine)
- in old oak (can add mildly oxidative notes)
- aging in magnums for many years (unusual, Bollinger)
- perpetual reserve (where a proportion is drawn off each year and is replaced by young wine, creating a blend of younger and older wines)
150
How is most rosé Champagne made?
By blending a small portion of still, dry red wine (Pinot and/or Meunier) with the base wine before the second fermentation.
Yeast absorbs colour pigments during each fermentation, so achieving right colour needs experience and expertise.
151
Why are the flavours of yeast autolysis sometimes more prominent in Champagne than in warmer climates?
The lower intensity of primary fruit
152
What are the minimum maturation and lees aging requirements for NV and Vintage Champagne?
- NV: have to spend a minimum of 15 months maturing in producer’s cellar, 12 months of which must be on the lees.
- Vintage: have to spend 3 years aging in the producer’s cellar, 12 months of which must be on the lees. (In practice, lees aging much longer in vintage wines)
153
What is the benefit of keeping a wine undisgorged and in contact with the lees?
Helps to protect the wine from oxidative development.
| No real change to flavour of wine after 10 years on lees. Also, cost involved!
154
What determines the sweetness of the Champagne?
The amount of sugar in the liqueur d’expédition
155
How can the liqueur d’expedition affect the style and quality of Champagne?
- sweetness level
- nature of the wine in the liqueur d’expédition (young and fresh from current vintage vs aged reserve wine for baked apple and dried fruit aromas)
- correct colour differences in rosé production
156
How must Champagne bottles be sealed after disgorgement?
With a cork.
| Citi must display the name Champagne and state the vintage where appropriate.
157
How many appellations are there inn Champagne?
Just the one. Unusual for such a large region in France.
158
When and why was the échelle des crus established?
In the early 20th Century.
| To establish the prices to be paid for grapes.
159
Explain how the échelle des crus system originally worked when it was established.
- 17 villages became grand cru villages and were rated 100%
- 42 villages became premier cru villages and were rated 90-99%
- 257 other villages were rated 80-89%
- prices were historically fixed Comité Champagne and then the price paid reflected the percentage given to the village.
- this system ended under pressure from the EU but the PC and GC designations remained.
- prices today determined by the market with the biggest buyer of all, Moët & Chandon, in effect setting the trend
160
Why is there controversy around grand cru and premier Cru designations in Champagne?
Because the designation is for an entire village and not for a particular vineyard. There is variation within a village due to aspect, soil, etc.
161
Explain the labeling regulation around Premier Cru and Grand Cru in Champagne.
A wine can have the word Premier Cru on the label if all the grapes were grown in PC or GC villages. If they are all from a single PC village, the label can say “Premier Cru + name of village”.
A wine can have Grand Cru on the label if all the grapes were grown in GC villages. If they are all from a single GC village, the label can say “Grand Cru + name of village”.
162
How many growers are there in Champagne? What percentage of the vineyards of Champagne do they own?
More than 16000 growers.
| They own around 90% of the vineyards.
163
How many Champagne houses are there? What percentage of vineyards do they own?
340 Champagne houses.
| 10% of the vineyards but sell most of the Champagne.
164
What is the role played by co-operatives in Champagne?
They provide a bridging point between the growers (who own the majority of vineyards) and the houses, who sell most of the Champagne.
Brokers also play an important role in finding wine for the houses, acting as a go-between.
165
What’s are the different types of businesses in Champagne? What codes are used for these on labels?
- NM: Négociant manipulant (aka houses. But grapes, must or wine to make Champagne on their own premises and market under their own label.)
- RM: Récoltant manipulant (aka growers, make and market their own Champagne from grapes from their own vineyards and processed in their own facilities)
- CM:Coopérative de manipulation (co-ops that market Champagne under their own label from members grapes)
166
Name some important groupings of Champagne houses based on the companies that own them.
-LVMH: largest of the groupings.
Moët & Chandon, Dom Pérignon, Mercier, Veuve Cliquot, Ruinart, Krug.
-Vranken Pommery Monopole.
Vranken, Pommery, Monopole Heidsieck, Charles Lafitte, Bissinger.
* top five of these groupings account for 2/3 of all sales by value.
167
What percentage of Champagne sales is to the domestic market vs export?
50%/50%
Average bottle price is low in France due to the volume of inexpensive Champagne sold in supermarkets.
168
Discuss the different strengths when it comes to total sales, domestic market and exports for Champagne houses, growers and co-OOS.
-Houses (219 million bottles)
biggest sales overall and strongest in export market. 73% of all sales and 87% of exports
-Growers (55 million bottles):
sell most of their wine in home market.
-Co-ops (28 million bottles):
overall sales are small and evenly split between home and export (Nicolas Feuillate is third biggest Champagne selling brand!)
* recent years, co-ops diversifying and making and promoting their own brands more and more. Large houses have moved to but their grapes directly from growers or via agents and deal less with the co-ops.
169
What roles does the Comité Champagne play?
- ensure Champagne remains a traditional method sparkling wine from grapes grown within the appellation and following the appellation’s rules and regulations
- defend the geographical indication of Champagne to make sure the word Champagne isn’t used for wines from outside the appellation.
- manage the relationship between the Champagne houses, the co-ops and the growers.
- promote sustainable viticulture (publishes achievements and future targets)
- sets the harvest date
- sets maximum yields
- manages the level of reserve wines
170
What are the main export markets by volume for Champagne?
| Market with highest price paid per bottle? And lowest?
```
UK (lowest price)
USA (highest price)
Japan
Germany
Belgium
```
171
Why and how is Champagne repositioning itself away from the volume market?
- because of the growth of mid-prices sparkling wine, especially Prosecco
- less use if chemical fertilizers for environmental reasons, lower maximum yields. Focus on quality and higher price points.
- Volume has dropped by 10% but value has risen by a quarter in the decade to 2018.
172
How is the region able to influence the supply of Champagne?
-by setting the maximum yields of grapes (kilos/ha) which can be made into Champagne every harvest (2 parts: grape yields for base wine plus allowance for wines to go into reserve)
173
What is taken into consideration when determining the maximum yields in Champagne?
- current stocks
- world demand
- progress of the season
Decision made late July
174
How many kilos of grapes are needed to produce a 750ml bottle of Champagne? And what is the average cost of grapes in Champagne?
1.2 kg
€6.10/kilo
Grapes= very large proportion of cost of making Champagne
175
Why is vintage Champagne more expensive to produce than NV?
- better rated/quality grapes = more expensive
| - can’t be sold for 3 years (as opposed to15 months for NV)
176
Why is rosé Champagne slightly more expensive to produce?
-red wine is required (more expensive to produce than base wine because of lower yields needed to achieve ripeness and concentration of colour and flavour
177
Marketing and advertising can account for what percentage of a bottle of Champagne?
20%
| 50% for grapes, 30% for production, 20% for commercialisation
178
New trends and growth in the Champagne markets?
- Brut Nature and extra brut growing in export and domestic market
- Sweet wines intended to be drunk over ice and in cocktails launched by largest houses. Started by Moët I’ve Impérial
- Rosé Champagne increasingly in demand (in line with rose in general). Moët and Veuve made big investments in production facilities and marketing
- Single vineyard wines. Not new (Krug Clos du Mesnil) but growing
- increased interest in grower Champagne
179
What does the term Crémant denote? And what did it refer to prior to 1985?
- Some regional French traditional method sparkling wines made outside of the Champagne region.
- used to refer to semi-sparkling style within Champagne. When Eu banned the use of the term méthode champenoise, crémant started being used.
180
How many Crémant appellations are there in France?
8
181
What are the common features of all Crémant wines?
- whole bunch pressing (so hand harvesting)
- max yields at pressing of 100 litres per 150 kg of grapes
- minimum 9 months aging on lees after second fermentation in bottle
- minimum 12 months of maturation between tirage and release (including the 9 months on lees)
- max 13% abv
- minimum 4 atmospheres pressure
182
What percentage of Alsace’s production is Crémant?
25%
183
How many producers making Crémant d’Alsace? What sort of producers?
Approximately 500.
| Many in a small scale, and alongside their still wind production.
184
What is the most important grape variety in Crémant d’Alsace?
Pinot Blanc
185
Describe a typical PB based Crémant d’Alsace.
Medium intensity of apple and pear with biscuit-like autolytic notes, medium + to high acidity and a light to medium body. Most are Brut style.
186
Where are the vineyards for still and sparkling wines in Alsace?
Mainly in the eastern flanks if the Vosges foothills, at elevations ranging from 200-400m.
187
What is the growing climate in Alsace? Why?
- Sunny and continental, dry and hot, though rain at harvest can be a problem.
- The Vosges Mountains protect them vineyards from westerly winds.
188
What are the main grape growing/environmental concerns in Alsace?
- Rain at harvest
- shortage of water (irrigation not permitted)
- spring frost
189
Why has spring frost become worse in recent years in Alsace?
Warmer and earlier springs resulting in early bud break makes the vines more vulnerable to spring frosts.
190
How is grape ripening and flavour profile different in Alsace (compared with Champagne).
Continental climate and protection from the Vosges leads to hot days and cool nights during ripening. This leads to flavour ripeness while retaining the high acidity ideal for traditional method sparkling wines.
191
Describe the sites where grapes are grown for Crémant d’Alsace. Example?
- Best sites reserved for Riesling and other noble varieties for still wines, so usually grown on lower elevation (high fertility) and some cooler sites in the higher valleys where grapes got still wines struggle to ripen.
- Munster Valley, Pinot Blanc for Crémant. Cool airflow helps retain acidity.
192
What are the varieties allowed in Crémant d’Alsace?
- Pinot Blanc
- Auxerrois
- Chardonnay
- Riesling
- Pinot Gris
- Pinot Noir
193
Which is the most widely used grape variety in Crémant d’Alsace? Why? And what does it contribute to the blend?
- Pinot Blanc (20% of vineyard area)
- early ripening. This plus early picking required for sparkling means this suits for those handling sparkling and still wines in the winery.
- Contributes pear and apple and high acidity.
194
What grape variety will some top producers blend in with inexpensive Pinot Blanc to raise the quality?
Pinot Gris, adding more prominent fruit flavours.
195
Crémant d’Alsace is the only Alsace appellation to allow which variety? What percentage of vineyard are does it represent?
Chardonnay
| 1%
196
What varieties are permitted in Crémant d’Alsace rosé?
Only Pinot Noir.
197
Why are vibes for Crémant d’Alsace pruned to a greater crop load than for still wine?
Base wines don’t need a high concentration of flavours
198
What must growers in Alsace do in July?
Declare that they will make Crémant from particular vineyards.
199
When is harvest for Crémant d’Alsace?
Last days of August to first part of September
200
What often takes place in Crémant d’Alsace because the potential alcohol is low?
Chaptalisation
201
Typical Crémant d’Alsace are wines that show mainly primary fruit. What do better producers and top co-ops (like Cave Turkheim) do you increase the quality?
Increase the time on lees substantially to achieve wines with biscuit autolytic notes and more complexity.
202
What sweetness level are most Crémant d’Alsace?
Brut (typically 8-10g/L, with sugar balancing the high acid)
203
How are Crémant d’Alsace rosé made?
With Pinot Nour, by macération on the skins for 12-24 hours
204
What is the breakdown of types of producers for Crémant d’Alsace?
```
Co-ops (43%)
Merchant houses (37%)
Independent growers (20%)
```
205
What is the largest company for Crémant d’Alsace?
Maison Bestheim
(One of the pioneers of Crémant d’Alsace. Through series of mergers and acquisitions, now makes still and sparkling from 1400 ha. They own half those vineyards, the other half us owned by 450 growers).
206
Name a significant producer of Crémant d’Alsace on a smaller scale.
Valentin Zusslin
| Muré
207
How is Cremant d’Alsace production going? Growth? Decline?
Had grown in volume, more than doubling between 2000 and 2014.
208
In which market is most of the Cremant d’Alsace sold?
France (80%)
Exports rising as world demand for sparkling wine continues to rise.
209
What is Cremant d’Alsace Emotion?
- Prestige category launched in 2012 to create top quality for Alsace sparkling
- Minimum 75% Pinot Blanc, Chardonnay and Pinot Noir (separately or together)
- minimum 24 months on lees
(New category has not proved popular)
210
What percentage of Burgundy’s production does Cremant account for?
10%
211
Describe the most common style of Crémant de Bourgogne.
Sparkling white made in a Brut style with medium + to high acidity, medium intensity fruit ranging from apple and lemon in cooler areas to apricot in warmer areas and brioche automatic notes.
212
What is the appellation boundary for Crémant de Bourgogne?
The same as Bourgogne AOC.
Fruit can be sourced from any of the Burgundy départements:
- Yonne (Chablis)
- Côte d’Or
- Saône-et-Loire (Chalonnais, Mâconnais)
- Rhône (Beaujolais)
North to south distance is about 250km
213
Which areas of Burgundy are the main source of grapes for Crémant? Why?
- Mâconnais and Côte Chalonnaise, especially for Chardonnay
- Beaujolais
- areas around Chablis and Châtillon-sur-Seine (immediately south if the southernmost part of Champagne)
- Hautes Côtes de Beaune and Hautes Côtes de Nuits
- Flatland vineyards on the Côte d’Or
Because these areas are cooler and/or cheaper areas within Burgundy appellation.
214
Who is the largest single producer of Crémant de Bourgogne?
Verve Ambal
215
Describe the climate and style of wines in the northern areas of Crémant de Bourgogne.
- cool climate, typically no distinct hot, dry summer period (vines need to face south or south-east)
- Wines with high acidity and light body
216
Describe the climate and style of wines in the central area of Crémant de Bourgogne. Is much Crémant made from grapes grown here?
- have the most continental climate, with low, sometimes freezing, winter temperatures, and drier, sunny summers.
- Wine with just ripe fruit and high acidity
- Very little fruit goes to Crémant because of high value of grapes for still wines on the Côte d’Or
217
Describe the climate and style of wines in the souther areas of Crémant de Bourgogne.
- Mediterranean influence, with high summer temperatures (but risk of summer storms)
- wines with riper fruit characters and lower acidity
218
What are the common hazards affecting grape growing for Crémant de Bourgogne?
- hail
- spring frost
- fungal disease
- Esca
219
What are the maximum yields for Crémant de Bourgogne? Compared with still Bourgogne? What does that mean for growers?
- 75 hl/ha
- much higher yields than got still Burgundy
- growers who want to take advantage of higher yields need to declare before the end of March that the vineyard will be used for Crémant (so decision gets made at end of winter, when pruning decisions are made)
220
What grapes varieties are permitted in Crémant de Bourgogne?
- Gamay
- Pinot Gris
- Pinot Blanc
- Pinot Noir
- Aligoté
- Chardonnay
- Melon
221
Which are the dominant grape varieties in Crémant de Bourgogne. Why?
Chardonnay and Pinot Noir, because they can both display autolytic characters well
222
What are the regulations in Crémant de Bourgogne around the percentage of grape varieties in the blend?
- must be a minimum of 30% Chardonnay, Pinot Noir, Pinot Blanc or Pinot Gris (either alone of in a blend)
- maximum of 20% Gamay
(In practice, mainly Chardonnay and Pinot Nour because very little Pinot Blanc and Pinot Gris is planted.
223
What are the rules around permitted grapes varieties in Blanc de Blancs in Crémant de Bourgogne? And Blanc de Noir? And rosé?
-BDB: Chardonnay and other white varieties
-BDN: Only Pinot Noir
Rosé: predominantly Pinot Nour but small amount of Gamay allowed to help with colour.
224
What is the breakdown of businesses producing Crémant de Bourgogne?
2/3 merchant houses
30% co-ops
2% independent winemakers
Biggest volumes are marketed by Negociants and co-ops, with top 10 companies responsible for 90% of volume.
225
Why do little independent winemakers produce Crémant de Bourgogne themselves?
High investment cost of traditional sparkling method
(Many independent winemakers take grapes grown for Crémant to specialist sparkling producer to make wine for them and receive finished bottles back to sell.)
226
Are Crémant de Bourgogne sales in growth or decline?
Substantial growth this century. Sales have risen by 1/3 in decade to 2017.
227
Export vs local market for Crémant de Bourgogne? Principal export markets?
40% of sales are export and continuing to grown
| USA
Sweden
And rising rapidly in UK, Belgium, Germany
228
What are Crémant de Bourgogne Eminent and Grand Eminent?
EMINENT
Minimum 24 months lees aging
GRAND EMINENT
- for whites: PN and Chard only
- for rosé: only 20% Gamay allowed
- vintage optional but commonly used
- minimum 36 months lees aging and 3 months in bottle
- Brut designation only
229
Why were Crémant de Bourgogne Eminent and Grand Eminent recently introduced?
To develop a quality hierarchy and get better return for grapes grown for Crémant.
230
Why is it a challenge for Crémant producers to source grapes in Burgundy?
- small harvests due to hail and frost
- rising prices for still wine (Rully used to be centre for Crémant production, but can now get better prices for still wines)
231
How many sparkling wind appellations are there in the Loire?
7
| Only need to know 3: Crémant de Loire, sparkling Vouvray, sparkling Saumur
232
What percentage of all Loire appellation wines are sparkling?
13%
233
Where is the production Centre’s for Crémant de Loire and Sparkling Saumur? Why?
Saumur
| Historically, due to availability of caves suitable for shrink wine.
234
What is the Champagne connection in the Loire?
Some major companies are owned by Champagne houses:
(Bouvet-Ladubay was owned by Taittinger for more than 40 years from early 70s, Gratien & Meyer is owned by Champagne Alfred Gratien, Langlois-Chateau majority owned by Bollinger)
235
What percentage of Crémant de Loire is white?
90%
236
Describe a typical Crémant de Loire.
Medium intensity apple and citrus flavours with light toasty autolytic notes. Wines with 2-3 years of age can develop honeyed aromas. High acidity. Most are Brut, but some Demi-sec also made. Brut Nature increasingly popular.
237
Where can the fruit for Crémant de Loire be grown?
In the districts of Anjou-Saumur and Touraind only (a 200km stretch of river Loire and it’s tributaries), with the zone south and south-west of Saumur the source of most of the fruit.
238
What helps to moderate the climate in Crémant de Loire?
The river Loire and it’s tributaries.
239
Describe the climate in Crémant de Loire. Positives and negatives?
Cool, mild influences from Atlantic Ocean extends to just east of Tours, in the centre of Tourraine, covering most of the area of the appellation.
+ cool climate helps produce grapes with high acid and low potential alcohol
- fungal disease, untimely rain during flowering, fruit set and harvest can be problem
240
Describe the range of soils in Crémant de Loire.
```
Large region do wide range of soils:
-clay-limestone
-flint-clay
-sand
-gravel
-tuff
More schist and limestone in Anjou and more chalk in Tourraine
```
241
What are the overall key properties of the soils in Crémant de Loire?
Good drainage and water retention (from limestone elements)
242
Historically, what was done with the underlying tuff rock? What did it lead to?
Excavated for buildings including castles.
| Resulting caves ideal for aging lees-aging sparkling wines because of little fluctuation in temperature and humidity.
243
Which sites within Loire appellation are used to grow grapes for Crémant?
Less well exposed sites with more clay content. Better exposure reserved for still wine as they need greater level of ripeness (as opposed to grapes for sparkling wines where maintaining acidity is important)
244
What rootstocks are used in the Loire? Why?
Fercal
Riparia Gloire de Montpellier
Due to high line content. Need rootstocks with high tolerance to avoid chlorosis of the vine.
245
What grape varieties are allowed in Crémant de Loire?
- Chenin Blanc (major part of most wines)
- Cabernet Franc
- Cabernet Sauvignon
- Grolleau Noir
- Grolleau Gris
- Pineau d’Aunis
- Pinot Noir
- Chardonnay
246
What is the maximum amount of Cabernet Sauvignon and Pineau d’Aunis allowed in the blend of Crémant de Loire?
30%, either together or separately
247
Why is Sauvignon Blanc not allowed in Crémant de Loire wines?
It’s aromatic profile is typically not well suited to traditional method sparkling.
248
What is the maximum yield in Crémant de Loire?
74 hl/ha
249
When do producers of the Loire declare that they will make Crémant?
July
250
What type of press is typically used in Crémant de Loire? Why?
Pneumatic press. Produces a low level of phenolics.
251
What is the typical fermentation vessel for base wines in Crémant de Loire?
Stainless steel as oak flavours not desired. But some some top cuvées are fermented in oak (Bouvet-Ladubay’s Cuvée Trésor.
252
Do base wines for Crémant de Loire go through malo?
Choice of the producer. Some put it through full of partial malo, others avoid it.
253
How do producers of Crémant de Loire maintain consistency (in larger brands)?
Blending (assemblage) of wines from different areas within the appellation. Use of reserve wines not typical in mid-priced wines, but more common in premium wines.
254
What is Prestige de Loire?
A new top tier sparkling Loire category, launched in 2018 (with wines dating back to 2010), on the initiative of interLoire. Aim to establish the wine at minimum price of €10 in France.
- White only
- Made from Chenin Blanc, Cabernet Franc, Chardonnay and Pinot Noir (single or blend)
- Minimum 24 months aging on lees
- Vintage dated
- Brut style (including Brut Nature and Extra Brut)
- Producers must achieve a set of environmental standards aiming at sustainable viticulture within 5 years
255
What is the breakdown of types of businesses in Crémant de Loire?
- 19 merchant houses*
- 10 co-ops
- 400 producers
* 9 of the merchant houses account for 80% of the production!
* larger houses make use of both their own fruit and fruit bought in from growers (rather Texan must)
256
Name some of the important companies in Crémant de Loire.
Veuve-Amiot
Bouvet-Ladubay
Gratien-Mayer
...
257
What is the breakdown in sales between the domestic market and exports for Crémant de Loire? What are the main export markets?
50/50
Germany
USA
UK
258
What is the production ratio of sparkling vs still wine in Saumur and Vouvray?
60:40
259
What are the regulations around grape varieties in Saumur Mousseux?
- minimum 60% Chenin Blanc
| - Maximum 10% Sauvignon Blanc
260
What are the regulations for harvest and extraction for Saumur Mousseux? What does this mean for the wine?
Mechanical harvest is allowed
More juice can be extracted compared with Crémant de Loire (100 litres from 130kg)
Allows more wine to be made, in a cheaper way, but at potentially lower quality
261
What is the dominant grape variety in Vouvray Mousseux? What other grape variety is permitted?
- Chenin Blanc
- Orbois (white variety local to the Loire)
Chenin must be majority of blend
262
What other styles of sparkling wines are being made in Vouvray?
- Vouvray Pétillant (lightly sparkling)
| - Pet Nat (growing fashion)
263
What are the maximum yields for sparkling wines in Vouvray? In Saumur?
Vouvray: 65 hl/ha
Saumur: 67 hl/ha
264
Who are Berger Elaborateur in the Loire? How do they differ to a co-op?
One of the best known specialist who produce sparkling wines for still wine producers in Saumur and Vouvray. The producers provide the base wine and the specialists take care of the bottling, secondary fermentation, lees aging and disgorgement. Bottles are returned to the producer for labeling and distribution.
A co-op (like Cave de Vouvray) carries out all the stages of production in-house
265
Why is making sparkling wine attractive for growers in Saumur and Vouvray?
- less risk as grapes can be picked early at lower minimum ripeness (avoiding possible late season rain and botrytis or crop reduction)
- permitted yields are higher than for still AOC wines
266
Traditional method sparkling winemaking in Spain dates back to when, and where?
Late 19th Century
| Close to Barcelona, NE Spain, Cataluña
267
Name some of the early pioneers of Sparkling wine in Spain.
Ferrer and Raventos families who founded Freixenet and Codorníu (by far biggest 2 producers today)
268
When did the word Cava begin to be used informally? Why?
In the 1960s. Needed a generic term fog their TM sparkling if they were going to join the EU.
269
When did the term Cava become enshrined in law?
1972
270
What happened when Spain joined the EU? What year?
1986. Cava was recognized as a quality sparkling wine produced in specific regions.
271
When did Cava become a PDO? What is unique about this PDO
1989.
Named after a wine rather than a region.
Grapes can be sourced from a number of different unconnected areas.
272
Who oversees and regulates the production of Cava?
Consejo Regulador del Cava
273
What varieties were traditionally used in Cava? What is increasingly being used in the blend?
Macabeo, Xarel-lo and Parellada
Chardonnay
Note: quality producers also putting renewed emphasis on the local varieties
274
Where are most grapes for Cava grown and most Cava produced?
Penedès in Cataluña
| More than 95%
275
What are other areas where grapes are grown and Cava produced?
Parts of Rioja (500 km from Barcelona)
| Parts of Valencia (350 km south of Barcelona)
276
What are the 3 most important areas for Cava production?
Penedès
Lleida
Tarragona
(All in Cataluña)
277
Describe the climate in Cataluña.
- predominantly Mediterranean climate
- bright, sunny summers
- mild winters
- moderate rainfall spread through the year (540 mm)
278
What is the altitude of vineyards in Penedès?
They range from the coast to higher altitude inland. Most are around 200-300m, with a minority at 700-800m (where night are very cool = grapes with more intense flavours and higher acidity).
279
What are the types of soils in Penedès?
Vary from alluvial and clay at lower altitudes to stony clay and granite sub-soils at higher altitude.
All soil types are relatively poor in nutrients, with adequate drainage and water retention.
280
What do varying soils and altitudes mean for Cava production in Penedès?
Myriad of blending opportunities
281
What are the 2 main towns in Penedès?
San Sadurní d’Anoia (in and around which Cava producers are located.
Vilafranca del Penedès (where Consejo has headquarters)
282
What is the Spanish name for the Cataluña region of Lleida?
Lérida
283
What is the geography in Lleida?
The land rises up into the mountains. Included both slopes and a high plain (100-700 m).
284
What is the climate in Lleida?
Mediterranean at lower levels with more continentality at higher altitudes.
285
Lleida is a former dessert. How does it have enough water to sustain grape growing? What is the second use of this system?
An irrigation system with water from the Pyrenees.
Can also be used for frost protection.
286
Describe the wines from Lleida.
Riper fruit flavours from grapes grown at lower altitudes and fresher flavours and higher acid from grapes at higher altitudes.
287
What is the Lleida province important for?
The pioneering 2200 hectare Raimat Estate, producing mainly still wines, which is the largest single-vineyard estate owned business one family in Spain (the Raventós, who also own Codorníu). It pioneered growing Chardonnay.
288
What is the climate and geography of Tarragona province?
- Mediterranean
| - mainly low lying and undulating hills
289
What is the style of wines from Tarragona province?
Quite simple mainly, Macabeo dominant and for early drinking
290
What is the black grape variety increasingly valued for Cava Rosado. Where is its home? Within which province?
Trepat
Con a de Barberà
Tarragona
291
What is the most important area for Cava outside if a Penedès?
Rioja
292
How is the region of Rioja protected from excessive rainfall?
Protected from the Atlantic by the Cantabrian mountains.
293
What are the only grape varieties grown in Rioja for Cava?
Macabeo (Viura)
| Chardonnay
294
Why does Macabeo ripen much later in Rioja than Penedès?
Because it’s grown at higher altitude, leading to higher acidity.
295
What are the white grape varieties permitted in Cava? Percentage of plantings?
Macabeo 36%
Xerel-lo 25%
Parellada 20%
Chardonnay 9%
296
What are the black grape varieties permitted in Cava?
- Garnacha Tinta (used less and less because of tendency to oxidize, but adds ripe red fruit and some spicy notes)
- Trepat (strawberry flavours and high acidity. Can legally only be used in Rosado, but increasingly used)
- Pinot Noir (for Rosado blends and as single variety. Often made into Blanc de Noirs)
- Monastrell (permitted, but little used)
297
What are the characteristics of Macabeo?
- late budding
- picked first of the local varieties
- susceptible to botrytis and bacterial blight
- wines have light intensity apple and lemon
- Outside of Cataluña it is the only white grape planted for Cava and can sometimes produce single variety Cava in those areas (more normally blended with Chardonnay)
298
What are the characteristics of Xarel-lo?
- typically planted at sea level and up as high as 400m in Penedes
- Indigenous to Cataluña
- Mid-budding (prone to frost some years)
- Mid-ripening
- Susceptible to powdery and downy mildew but otherwise good resistance
- Gooseberry and greengage flavours
- herbal fennel notes sets it apart (can become earthy when over-ripe)
- has reasonable affinity with oak
299
What are the characteristics of Parellada?
- Typically planted on higher sites (500 m) in Penedès
- Indigenous to Cataluña
- lowest yielding
- latest ripening of the 3 indigenous white grapes
- needs to be planted at high altitudes for a long ripening season (to reach flavour maturity without excessive potential alcohol)
- Adds finesse and floral notes
- early budding
- susceptible to powdery mildew
300
What does Chardonnay add to the blend in Cava? Why is the choice of clone and rootstock important?
Adds body, richness, finesse
Clone and rootstock selection vital for balanced ripeness because otherwise it would ripen too quickly and accumulate too much potential alcohol.
301
What is the maximum yield for Cava?
12000 kg/hectare
302
What is the vine density in Cava?
Low to moderate
| 1500-3500 vines/hectare
303
What type of vine training is typical of Cava?
- Traditional bush vines
| - Single or double cordon
304
Why are the low density vineyards and moderately high yields of Cava suitable?
Because producers aren’t looking for intense primary flavours in base wines.
305
Is irrigation permitted in Cava?
Only if vines are under hydric stress and to protect the future viability of vineyards. Yields may not be increased by irrigation.
306
What consideration are taken when considering rootstocks in Cava?
- tolerance time lime where needed
| - control of vigour (particularly for Macabeo)
307
What are some of the vine diseases which can cause problems in Cava? How are they mitigated?
- botrytis and downy mildew (misty, humid mornings)
- powdery mildew (in periods of dry weather)
- grapevine moth
- Vines treated with Copper and sulfur
- leaf removal from the north side of the row to aid air circulation and reduce shade in the canopy
- sexual confusion (moths)
308
How do Cava producers set their picking date?
grapes tested for sugar levels, acidity, pH
Full phenolic ripeness not needed as will be pressed quickly and gently. Low potential alcohol and appropriate acid are important criteria.
309
What recent development has there been in regards to botrytis in Cava?
Gluconic acid values testing (indicator of botrytis infection)
310
How are the grapes harvested for Cava? Why?
Both machine and hand are permitted, but 90% of grapes harvested by hand.
Vineyards are widely scattered in ownership, fragmented, and on uneven terrain.
(Freixenet from small contracted growers, do by hand. Cordoníu have own vineyards in Penedès and at Raimat which are mostly machine.)
311
What size crates are used for hand picking in Cava?
Basic fruit = 25 kg crates
| Premium fruit = smaller crates, e.g. 10 kg
312
Are grapes always whole bunch pressed in Cava?
No, both permitted. Quality focused producers will whole bunch press. Machine harvesting means whole bunch pressing isn’t possible (but recent improvements in machinery means can have 80% whole berries.
313
Where do the big companies in Cava press the harvested grapes?
In the region where they are grown, to avoid oxidation and maintain quality. Juice is refrigerated and transported in bulk to main wineries in Sant Sadurní d’Anoia
314
What type of press is used in Cava? Why?
Pneumatic press
| Soft press. Maintains wine quality by avoiding extraction of phenolics.
315
How must Rosado Cava be made?
With a minimum 25% of black grapes and by contact with the skins.
316
What are the juice yields for Cava?
80 hL/ha
| With a limit of 1 hL of must being pressed from 150 kg of grapes.
317
Does the acidity need adjustment in Cava?
No. Grapes are usually picked early enough to have sufficient acidity.
318
What type of yeast do large producers use?
Cultured yeast, either from strains that they propagate themselves (Freixenet) or that they buy in (Codorníu, choosing right strain for vintage)
319
What fermentation vessel and temperature for first fermentation in Cava?
Large format stainless steel at 14-16 C to preserve fruity aromas.
320
Are Cava typically NV of Vintage?
Typically from fruit of one season, wether they are sold as that or not.
321
Why is the use of reserve wines not common in Cava?
Vintage variation is limited.
| Storing reserve wines would add cost.
322
Which traditional method sparkling wine region’s producers were early adopters of gyropalettes on an industrial scale?
Cava
323
How has the process of disgorgement been made even faster recently in Cava? How short can the disgorgement process now be?
- yeast strain selection
- use of glass bottles with smooth glass on the inside to speed up floculation
- replacement of gyropalette with automated rotating drum
80 minutes
324
What sweetness level is most Cava? What other style are popular?
Brut 8-9 g/L
Semi-Seco in Germany
Quality producers have a focus on Brut Nature
325
What is the minimum aging requirement for Cava? Describe a typical white Cava.
9 months of lees aging (tirage to disgorgement)
Light to medium intensity lemon, apple and herbal notes, light biscuit autolytic notes and medium to medium plus acidity. Typically acceptable to good in quality and inexpensive to mid priced
326
What is the minimum aging requirement for Cava Reserva? Describe a typical Cava reserva.
Minimum 15 months aging on lees.
As Cava but with more pronounced autolytic notes. Good to very good quality and mid-priced.
327
What is the minimum aging requirement for Cava Gran Reserva? Describe a typical white Cava Gran Reserva. Sweetness level?
Minimum 30 months aging on lees.
Pronounced toasty and smoky autolytic notes.
Very good to outstanding quality and premium price.
Can only be Brut, Extra Brut, or Brit Nature.
328
What are the 4 registers of the production process of Cava which the Consejo Regulador del Cava administers?
Growers
Producers of base wines
Storekeepers of base wines
Cava producers
(Feasible and common for a producer to feature in all 4)
329
What percentage of all Cava do the 2 biggest companies combined produce? Who are they?
75%
| Freixenet and Codorníu
330
Name a large Co-op in Cava. What do they produce?
Cevipe
| Process 55 million kg of grape a year but no finished wines. Sell base wines to other companies.
331
What is the breakdown of export vs domestic market sales for Cava?
1/3 domestic
| 2/3 export
332
Are Cava exports in growth?
Grew rapidly between 1980 and 2010 and have plateaued
333
What are the high volume export markets for Cava?
Germany
UK
Belgium
USA
334
Name some recent developments in Cava to address the perceived inexpensive image and only good quality of the wines?
- new category Cava de Paraje Calificado
| - producer group Corpinnat
335
What are the rules for Cava de Paraje Calificado? When was it introduced?
- estate produced and bottled
- must be made from grapes of one single estate, owned by the producer
- vines at least 10 years old
- max yields 8000 kg per hectare, 48 hL/ha after pressing
- wine can not be acidified
- finished wine must be aged at the estate for minimum 36 months
- Brut, Extra Brut or Brut Nature only
Introduced 2017
336
What is Corpinnat?
A legally recognized group of Cava producers formed in 2019 when producers left the Cava DO.
Commits members to making:
-TM sparkling
-100% organic grapes
-grapes grown in Penedès
-hand harvested
-Vinicius entirely on premises of the winery
-90% of grapes must be approved local varieties
-3 aging categories (18-30-60 months)
337
What are the 2 new sparkling wine categories in Spain? When were they introduced?
- Clàssic Penedès (2014)
| - Espumoso de Calidad de Rioja (2019)
338
What are the regulations for Clàssic Penedès?
- Traditional method
- certified organic grapes
- grapes grown in the Penedès DO
- minimum 15 months aging on lees
339
What are the rules for Espumoso de Calidad de Rioja?
- hand harvest
- Traditional method
- three tiers: Crianza (15 months), Reserva (24 months), Gran Añada (36 months)
