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Other France sparkling Flashcards

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1
Q

Lees ageing for all Cremant

A

9 months

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2
Q

Harvest/pressing for all Cremant?

A

Hand harvest, whole bunch pressing

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3
Q

Max abv for all Cremant

A

13%

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4
Q

Minimum pressure for all Cremant

A

four atmospheres

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5
Q

Min ageing for all Cremant? (between tirage and release)

A

12 mths

including 9 mths lees

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6
Q

Largest Cremant producer

A

Alsace

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7
Q

Largest traditional method France producer (region as a whole)

A

Loire

Cremant + Saumur + Vouvray

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8
Q

Cremant d’Alsace what % of overall Alsace production?

A

25%

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9
Q

Area under vine for Cremant d’Alsace getting bigger or smaller?

A

Bigger. Grown by 15% in last 10 years, to 3,600 ha.

Increased demand for sparkling

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10
Q

Most important variety for Crem d’Alsace?

A

Pinot Blanc

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11
Q

Typical Crem d’Alsace (Pinot Blanc) style?

A

Medium apple pear biscuit
Medium (+) to high acid
Light to medium body
Brut

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12
Q

Climate for Crem d’Alsace

A 
Sunny and continental
Dry and hot during growing season
Rain at harvest
Hot days and cool nights
Flavour ripeness while retain aicd
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13
Q

Altitutde Cremant d’Alsace

A

200-400m

Vosges foothills

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14
Q

Crem d’Alsace spring frost: why more of a problem recently?

A

Warmer and earlier springs = early bud break

Vines more vulnerable to spring frost and reduced yields

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15
Q

Best sites in Alsace used for…

A

Riesling and other noble varieties (still wine)

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16
Q

Pinot Blanc for Crem d’Alsace grown where?

A

Range of sites
Lower level elevation (high fertility = not suited to premium still wines)
Cooler sites in higher valleys (grapes for still wine would struggle to ripen)

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17
Q

Pinot Blanc planted in Munster Valley (Crem d’Alsace)

A

Cool airflows of valley retain acidity in the grapes

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18
Q

Grapes for Crem d’Alsace (6)

A 
Pinot Blanc
Auxerrois
Chardonnay
Riesling
Pinot Gris
Pinot Noir
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19
Q

Pinot Blanc what % of Crem d’Alsace vineyard?

A

20%

PB and Auxerrois are combined in data; mostly PB

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20
Q

Pinot Blanc

A 
Early bud (spring frost)
Fungal disease
Early ripen (+ early picking for sparkling = v. early harvest)
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21
Q

Why is it a + to pick Pinot Blanc early in Crem d’Alsace?

A

Helps wineries that handle full range of Alsace varieties

Spread out harvest and grape reception

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22
Q

Pinot Blanc contributes what to Crem d’Alsace?

A

High acidity

Pear and apple aromas

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23
Q

Gewurtztraminer and Muscat allowed in Crem d’Alsace?

A

No

Riesling allowed but not used much

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24
Q

Chardonnay allowed in Crem d’Alsace?

A

Yes. 1% of planting

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25
Crem d'Alsace rosé from what grape?
Pinot Noir only | Very good, medium to medium (+) red berry fruit
26
Max yield in Crem d'Alsace?
80hl/ha | higher than for still wine = dont need concentration of flavours
27
When do growers declare intent to make Cremant d'Alsace?
Must declare in July that they are going to make Crem from particular vineyards
28
Harvest dates Crem d'Alsace?
Early Last days of August, first part of September Just-ripe fruit, high acidity
29
Hand or marchine harvest in Crem d'Alace?
Hand only | Whole-bunch pressing is mandatory (high quality juice with low phenolic content)
30
Chaptalisation in Crem d'Alsace?
Common. potential alcohol is low
31
Are reserve wines common in Crem d'Alsace?
No | Usually grapes from single vintage only
32
Length of time on lees for Crem d'Alsace?
Relatively short 12 months or so (mostly primary fruit in wine)
33
Cave de Turckheim (Alsace) lees ageing?
Long Two years for most inexpensive sparkling wine Biscuit autolytic notes, complex
34
Sweetness level for Crem d'Alsace
Brut mosly 8-10gl Sugar balance high acid
35
How is rosé Crem d'Alsace made?
Macerate on skins 12-24 hrs (Pinot Noir only)
36
Braekdown of Crem d'Alsace market by produce rtype
Co-ops eg Cave de Turckheim (43%) Merchant houses eg Maison Bestheim (37%) Growers eg Famille Kreydenweiss (20%)
37
Largest single company making Crem d'Alsace?
Maison Bestheim | other significant producers: Valentin Zusslin, Muré
38
Crem d'Alsace mostly domestic or export?
80% domestic
39
Crem d'Alsace production going up or down?
Up. More than doubled betwen 2000 and 2014
40
Crem d'Alsace luxury category
``` Cremant d'Alsace Emotion (EmotionALSACE) 75% Pinot Blanc, Chardonnay, Pinot Noir (separately or together) 24 mths lees min Not proved popular category Domaine Jean-Claude Buecher ```
41
Most used grape variety for Crem de Bourgogne?
Chardonnay
42
Crem de Bourgogne what % of Burgundy production?
10%
43
Crem de Bourgogne production going up or down?
Up. more tahn doubled since 2000
44
Most common Crem Bourgogne style
``` White, Brut Medium (+) to high acid Medium intensity apple, lemon (cool) to apricot (warm) Brioche autolytic Also BdB, BdN ```
45
Which of Burgudny's departements can Crem de Bourgogne be sourced from?
``` All of them, i.e. Yonne (Chablis) Cote d'Or (Cote d'Or) Saone-et-Loire (Chalonnais, Maconanis) Rhone (Beaujolais) ```
46
Main sources for Crem de Bourgogne grapes
Maconnais (Cave ed Lugny) especially for Chardonnay Cote Chalonnaise (Rully) Bojo Chablis and Chatillon-sur-Seine (south of southernmost part of Champagne)
47
In general Crem de Bourgogne comes from what type of vineyards?
``` Cooler sites (better suited to sparkling) Cheaper vineyard areas ```
48
North to south distance of Crem de Bourgogne (and Bourgogne)
250km | Different climates etc
49
Crem de Bourgogne grapes from northern part of Burgundy
Yonne department (Chablis and Chatillon-sur-Seine) near Champagne Cool climate No distinct hot, dry summer Vines must face south or southeast to gain max warmth and light High acid, light body
50
Crem de Bourgogne from central part of Burgundy
eg Cote d'Or Most contintental climate. Low, freezing winter temperatures Drier, sunny summers Just-ripe fruit, high acid Because of high value of grapes here, very little goes to Cremant
51
Crem de Bourgogne from southern part of Burgundy
eg Maconnais, Beaujolais Mediterranean influence, high summer temperatures Riper fruit character, lower acidity Summer storms
52
Crem de Bourgogne hazards
hail spring frost fungal disease esca (Chablis!)
53
Max yield Crem de Bourgogne
75hl/ha | Significantly higher than still wine in Burg
54
Grapes for Crem de Bourgogne
``` Gamay Pinot Gris Pinot Blanc Pinot Noir Aligoté Chardonnay Melon ``` (but dominated by Chard and PInot)
55
Crem de Bourgogne Blanc: minimum grape blend
min 30% Chard, Pinot Noir, Pinot B or Pinot G (alone or in a blend) In practice: majority Chard and Pinot Noir Max 20% Gamay
56
Crem de Bourgogne Blanc de Blancs: what grape(s)
Chardonnay and other white grapes allowed
57
Crem de Bourgogne Blanc de Noirs: what grape(s)?
Pinot Noir only
58
Crem de Bourgogne rose: what grapes?
Pinot Noir | a small bit of Gamay (help w/ colour)
59
What fraction of Crem de Bourgogne made by negociants?
2/3s | 30% by co-ops, 2% by growers
60
Significant producers of Crem de Bourgogne
Veuve Ambal (biggest) Jean Charles Boisset Louis Bouillot
61
What % of Crem de Bourgogne are exports?
40% | and growing
62
Principal markets for Crem de Bourgogne
USA Sweden UK, Belgium and Germany growing rapidly
63
Top tiers (2) for Crem de Bourgogne
Cremant de Bourgogne Eminent | Cremant de Bourgogne Grand Eminent
64
Cremant de Bourgogne Eminent
24 months lees ageing
65
Cremant de Bourgogne Grand Eminent
``` Whites: Pinot Noir and Chard only Rose: 20% Gamay allowed Vintage optional but common 36 months lees Brut only ```
66
Why is sourcing grapes for Crem de Bourgogne an issue?
Small harvest (hail and frost) for Burg generally Rising prices for still wine reduces availability eg grower in Rully gets more for still grapes
67
Three Loire AOCs for sparkling on DipWSET
Cremant de Loire Vouvray Saumur (there are seven altogether)
68
Sparkling accounts for what % of Loire production?
13%
69
Who owns Langlois-Chateau?
Champagne Bollinger
70
White Crem de Loire style
``` Chenin Blanc dominant Medium apple, citrus Light toastty autolytic Honeyed aromas after 2-3 yrs High acid Brut (also demi sec) ```
71
How many producers of Crem de Loire?
About 500
72
Where is Crem de Loire fruit grown?
Middle Loire: Anjou-Saumur and Touraine only | 200km stretch along river (moderates temperature)
73
Climate for Crem de Loire
Cool climate Atlantic influence: cool, mild Low potential alcohol, high acid Fungal disease and rain an issue
74
Soils for Crem de Loire
Varied (clay-limestone, flint-clay, sand, etc) | Key: good drainage and water retention of limestone
75
Rootstocks for Crem de Loire
High tolerance of lime | Fercal and Riparia Gloire de Montpellier (protect from chlorosis)
76
Crem de Loire grapes
``` Chenin Blanc mostly Cab Franc Cab Sauv Grolleau Noir, Gris Pineau d'Aunis Pinot Noir Chard ```
77
Sauvignon Blanc in Crem de Loire?
No. Aromatic profile not suited to trad method
78
Max yield for Crem de Loire
74hl/ha
79
When do producers declare to make Cremant?
July
80
MLF in Crem de Loire?
It varies. Some full, some partial, some avoid
81
Lees ageing for Crem de Loire
9 mths min | Up to two years
82
Prestige de Loire
Top tier category that covers Crem Loire, Anjou, Saumur and Vouvray AOCs White only Chenin Blanc, Cab Franc, Chard or Pinot Noir (single or blended) 24 mths lees
83
Structure of Crem de Loire industry
19 merchant houses 10 co-ops 400 producers
84
Large Crem de Loire producers
``` Ackerman Bouvet-Ladubay Gratien & Meyer Veuve-Amiot Langlois-Chateau ```
85
Langlois-Chateau uses own vineyard or bought grapes?
Both. 73ha of own vyd in Anjou Saumur Buy from growers too 25-30% of grapes for their Cremant is from own vyd
86
Advantage of buying grapes rather than must for Cremant de Loire?
The health of the grapes can be checked | Pressing according to requirements
87
Breakdown of domestic/export for Crem Loire?
50-50
88
Land under vine for Saumur Mousseux
1300ha
89
Saumur Mousseux blend
Min 60% Chenin | max 10% Sauvignon
90
Saumur Mousseux rose blend
Min 60% Cab Franc | MAx 10% Sauvignon Blanc
91
Saumur Mousseux harvest by hand or machine
Machine allowed
92
Vouvray Mousseux grape(s)
Chenin Blanc | Orbois (must be a minority)
93
Max yields for Vouvray mousseux
65hl/ha
94
Max yield for Saumur mousseux
67 hl/ha
95
Example of specialist sparklign producer 3rd party for Vouvray and Saumur
Berger Elaborateaur in Saint-Martin-le-Beau
96
Berger Elaborateur
specialist 3rd party sparkling producer in Loire
97
Why is making sparkling wine attractive to growers in Vouvray and Saumur?
Less risk: grapes can be picked early at lower min ripeness (avoid late season rain or bortryis) Permitted yields higher than for still AOC wine

diploma rough (18 decks)

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