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WSET D4 2022 > Other Regions > Flashcards

Other Regions Flashcards

1
Q

What is the climate in Crémant d’Alsace?

A
  • Sunny, continental with hot, dry growing season and diurnals. - Rain shielded by Vosges mountains. Irrigation is not permitted so shortages can occur. - Spring frost and rain at harvest largest risks
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2
Q

What is the topography in Crémant d’Alsace?

A
  • East flank of Vosges mountains. Most vineyards at 200-400m, either on lower fertile sites or higher cool sites unsuitable for still wines. ex. Munster Valley
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3
Q

What is the soil like in Crémant d’Alsace?

A

No mention

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4
Q

What are the grapes & characteristics in Crémant d’Alsace?

A
  • Pinot Blanc (20% w/Aux): early budding, ripening, high acid, pear, apple. Frost, fungal disease
  • Pinot Gris (added for quality), Auxerrois, Chardonnay (1% - only in Cremant), Pinot Noir (only grape for rosé), Pinot Gris, Riesling permitted.
  • Gewurz & Muscat not
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5
Q

Describe the viticulture in Crémant d’Alsace?

A
  • 80hl/ha - Declaration in July - Harvest late Aug to early Sept, by-hand req
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6
Q

Describe the winemaking in Crémant d’Alsace?

A
  • 9 mo. min; 12 mo. typ for primary character, longer for quality
  • Chaptalization common
  • Brut Typ 8-10g/L
  • Rose 100% PN, 12-24 hr maceration
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7
Q

Describe the style options and typical style in Crémant d’Alsace?

A
  • Med+ to High Acid, Med Pear/Apple, Light Biscuit, Light-Med Body, Brut
  • Cremant d’Alsace Emotion: 24hrs lees, min 75% PB, PN and/or Chard
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8
Q

The 6 production laws for Crémant?

A
  1. Hand-picked (whole-bunch) 2. max. 100L/150kg 3. 9 mo. lees 4. 12 mo. to release 5. max. 13% 6. min 4 bar
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9
Q

Describe the market for Crémant d’Alsace?

A
  • ~40 million bottles - Production has doubled from 2000-2014; 80% domestic, 20% export
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10
Q

Describe the business types in Crémant d’Alsace?

A

Majority Co-ops (43%), followed by Merchant Houses (37%), then Growers (20%)

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11
Q

Name 3 significant producers in Crémant d’Alsace?

A
  • Maison Bestheim (largest co; co-op), Valentin Zusslin, Muré
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12
Q

What is the climate in Crémant de Bourgogne?

A
  • North: Cool. No distinct sunny, warm growing season - Mid: Continental, sunny, drier summers and cold winters - South: Mediterannean influence, high summer temperatures. - Risks: summer storms (south), spring frost, hail
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13
Q

What is the topography/regions in Crémant de Bourgogne?

A
  • Fruit comes mostly from cooler or cheaper regions: 1) Chablis (Yonne) 2) Chatillon-su-Seine (Yonne) 3) Hautes Cote de Nuits (Cote d’Or) 4) Hautes Cote de Beaune (Cote d’Or) 5) Cote d’Or flatlands 6) Maconnais (Saône-et-Loire) 7) Cote Chalonnais (Saône-et-Loire) 8) Beaujolais (Rhône)
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14
Q

What is the soil like in Crémant de Bourgogne?

A

No mention

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15
Q

What are the grapes (7) & characteristics in Crémant de Bourgogne?

A
  • Mostly Chardonnay, then PN; Permitted: Gamay, Pinot Gris (little used), Pinot Blanc (little used), Aligoté, Melon.
  • Min 30% Chard, PN, PG, and/or PB. Max. 20% Gamay.
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16
Q

Describe the viticulture in Crémant de Bourgogne?

A
  • 75hl/ha - Fungal Disease, ESCA - Declaration in March
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17
Q

Describe the winemaking in Crémant de Bourgogne?

A
  • Min 30% Chard, PN, PG and/or PB
  • Max 20% Gamay
  • Rosé made mostly from PN

CREMANT LAWS, ie - 9 mo. min on lees, 12 mo. to release, whole bunch pressing

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18
Q

Describe the style options and typical style in Crémant de Bourgogne?

A

-Typ. Med+ to High Acid, Med Apple/Lemon to Apricot, Brioche/Biscuit, Brut, Blanc

  • Cremant de Bourgogne Eminent: 24 mo. lees
  • Cremant de Bourgone Grand Eminent: 36 mo. on lees, 3 more mo. to release; Chard & PN only for whites; max. 30% Gamay for Rosé, Brut req
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19
Q

What are the production laws for Crémant de Bourgogne?

A
  • 6 Cremant Laws: 1. Hand-picked (whole-bunch) 2. max. 100L/150kg 3. 9 mo. lees 4. 12 mo. to release 5. max. 13% 6. min 4 bar
  • Varietal law: min 30% chard, PN, PG, PB; max 20% Gamay. Rosé min 35% PN by maceration or blending
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20
Q

Describe the market for Crémant de Bourgogne?

A
  • ~18 million bottles - Increased by 33% from 2007-2017. - Top 10 companies produce 90% of volume. - USA, Sweden (principal), UK, Germany, Belgium - Cost of fruit is a challenge
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21
Q

Describe the business types in Crémant de Bourgogne?

A

Majority Merchant houses (68%), followed by Co-ops (30%), and Independent winemakers (2%)

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22
Q

Name 3 significant producers in Crémant de Bourgogne?

A

Cave Lugny (co-op), Charles Boisset, Louis Bouillot

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23
Q

What is the climate in Crémant de Loire?

A
  • Cooling influence from Atlantic (to Touraine) and Loire River and its tributaries. Risk of Rain at Flowering & Harvest, Spring Frost
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24
Q

What is the topography/regions in Crémant de Loire?

A
  • Flater 200km stretching from the district of Anjou-Saumur to Touraine
  • S & SW of Saumur main source.
  • Best sites reserved for still wines. On sites with some clay and LESS exposed
  • Tuff Caves
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25
Q

What is the soil like in Crémant de Loire?

A
  • Large range including clay-limestone, flint-clay, sand, gravel, tuff
  • Often with some Clay
  • Anjou: more schist/limestone, Touraine: more chalk.
  • Limestone desirable for retention/drainage
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26
Q

What are the 8 grapes & characteristics in Crémant de Loire?

A
  • Chenin mostly; Cab Franc, Cab Sauv, Grolleau Gris, Grolleau Noir, Pineau d’Aunis, PN, Chardonnay. No SB - Max. 30% Cab Sauv or Pineau d’Aunis
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27
Q

Describe the viticulture in Crémant de Loire?

A
  • 74hl/ha - Fungal Disease - Declaration in July - Lime tolerant Rootstocks
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28
Q

Describe the winemaking in Crémant de Loire?

A
  • Min 9 mo. on lees, but up to 24 mo. typ - Pneumatic press - Stainless, some oak - Malo varies - Large brands may blend dif sites for consistency - Premium wines may use reserves - Brut typ, some demi-sec made
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29
Q

Describe the style options and typical style, price and quality in Crémant de Loire?

A
  • High Acid, Med Apple, Lemon, (Honey), Toasty, Brut (some Demi-Sec). Mid-priced, few premium.
  • Prestige de Loire: 24 months on lees, brut only (see other regulations)
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30
Q

What are the production laws for Crémant de Loire?

A
  • 6 Cremant Laws: 1. Hand-picked (whole-bunch) 2. max. 100L/150kg 3. 9 mo. lees 4. 12 mo. to release 5. max. 13% 6. min 4 bar
  • Max 30% Cabernet Sauvignon or Pineau d’Aunis
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31
Q

Describe the market for Crémant de Loire?

A
  • ~22 of 38 million bottles in Loire, 600 producers
  • Vineyard area increased from 1,600 to 2,600ha 2012-2016
  • 50% domestic, 50% exported.
  • Germany, USA, UK
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32
Q

Describe the business types in Crémant de Loire?

A
  • Houses, co-ops, and producers.
  • 9 largest houses acct for majority (80%) of production
  • Champagne connection (ie Bouvet Ladubay)
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33
Q

Name 3 significant producers in Crémant de Loire?

A

Ackerman, Bouvet Ladubay, Gratien & Meyer, Veuve-Amiot, Langlois-Chateau

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34
Q

How did the term Cremant come to be?

A

It was formerly the name for a semi-sparkling from Champagne and became a term for traditional method outside of Champagne when the EU banned “Methode Champenoise.” There are now 8 appellations.

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35
Q

What size are Vouvray & Saumur Mousseux?

A

1,200 & 1,300 hecatres; Combined equal production of CDL

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36
Q

What are the permitted grapes in Saumur & Vouvray Mousseux?

A

Saumur: min 60% Chenin, max. 10% SB; Rose min 60% Cab Franc - Vouvray: min 51% Chenin, Orbois only other variety

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37
Q

Describe the viticulture in Saumur & Vouvray Mousseux?

A
  • Both: Vines pruned for 20% greater crop load than still - Saumur: Max. yield 67hl/ha, Mechanical harvesting permitted - Vouvray: 65hl/ha
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38
Q

Describe the winemaking in Saumur & Vouvray Mousseux?

A
  • Must be traditional method
  • Min 12 mo. tirage to release
  • Production is broadly similar in both appellations
  • Specialists often handle various trad method processes
  • Tuff cellars
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39
Q

What are the production laws for Saumur & Vouvray Mousseux?

A
  • Vouvray: min 51% Chenin, Orbois only other variety
    • Saumur: min 60% Chenin, max. 10% SB; Rose min 60% Cab Franc
  • Vouvray 67hl/ha ; Saumur 65hl/ha
  • 12 mo tirage to release
  • Saumur: mechanical harvesting permitted
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40
Q

Name a significant producer in Saumur/Vouvray Mousseux?

A

Cave de Vouvray

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41
Q

What is the climate in Asti DOCG?

A
  • Moderate continental, hot dry summers, cold winters
  • Rainfall in Spring and Autumn
  • Risk of rain at flowering or harvest
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42
Q

What is the topography/regions in Asti DOCG?

A
  • Delimited area in 3 Piemonte provinces: 1) Asti 2) Alessandria 3) Cuneo
  • Vineyards on hillsides for light interception and drainage
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43
Q

What is the soil like in Asti DOCG

A
  • Preference of Limestone or Clay; Limestone is more aromatic
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44
Q

What are the grapes & characteristics in Asti DOCG

A

Moscato Bianco: Early ripening, mid budding, Aromatic, Small berries, Thin skin - Prone to powdery & downy, botrytis, ants/wasps, mites - Clonal selection for limiting disease, perfume, increasing yields

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45
Q

Describe the viticulture in Asti DOCG

A
  • 75hl/ha
  • Moderate Density
  • Guyot w/VSP for airflow/light, some shade for sunburn
  • Picking on Acid, early to mid-Sept (Asti earlier than Moscato d’Asti for higher acid)
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46
Q

Describe the winemaking in Asti DOCG

A
  • Whole-bunch if quality desired
  • Clarified, filtered, chilled & stored at 2-3 degrees up to 2 years
  • Must warmed & single ferment in pressurized tank, CO2 released via valve until desired sugar reached, then closed for rest
  • Ferment stopped by chilling and sterile filtering
  • RS from must, not from tirage or dosage - Large investment for equip/storage - Production specialists used by high quality producers
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47
Q

Describe the style options and typical style, price and quality in Asti DOCG

A
  • Med Acid, Orange blossom/grapes/peach
  • Asti DOCG: Spumante, min 6% Alc, Brut Nature to Dolce (~100g/L prev.)
  • Moscato d’Asti DOCG: Frizzante (max. 2.5 bar), 4.5-6.5% Alc., ~130g/L
  • Asti Secco (off-dry)
  • Asti Methodo Classico (9 mo. lees ageing in bottle)
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48
Q

What are the production laws for Asti DOCG

A
  • Asti DOCG: min 6% Alc
  • Moscato d’Asti DOCG: Max. 2.5 bar, 4.5-6.5% Alc.
  • “Asti Metodo Classico” min. 9 mo on lees in bottle, Brut Nature to Dolce
  • 75hl/ha
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49
Q

Describe the market for Asti DOCG

A
  • More Asti (59%) than Moscato d’Asti (41%) made.
  • Russia, USA, UK
  • Moscato d’Asti tripled from recently (2009-2020) due to USA mainly
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50
Q

Describe the business types in Asti DOCG

A
  • Large companies due to equip/storage cost - 4 companies produce 60%+ - Co-ops supply base wine to large companies
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51
Q

Name a significant producer in Asti DOCG

A

Martini & Rossi

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52
Q

Who is the governing body for Moscato d’Asti?

A

the Asti DOCG Consorzio; “Piemonte Land of Perfection” overraching body to Consorzio

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53
Q

What is the climate in Lambrusco?

A
  • Warm, continental
  • 735mm rain (adequate), irrigation used at critical pts
  • Rain threat at Harvest, Humidity from River on plain = Fungal Disease
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54
Q

What is the topography/regions in Lambrusco?

A
  • Emilia-Romagna in Central Italy near River Po. Mainly in W parts of the region (formerly Emilia)
  • Low hills of 150m
  • DOCs: 1) Lambrusco Salamino di Santa Croce 2) Lambrusco Grassparossa di Castelvetro 3) Lambrusco di Sorbara 4) Reggiano 5) Modena
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55
Q

What is the soil like in Lambrusco?

A
  • Alluvial, clay and silt - Fertile, with Good water holding capacity, but prone to compaction - Grass between rows helps
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56
Q

What are the grapes & characteristics in Lambrusco?

A
  • Lambrusco Salamino, Lambrusco Grasparossa, Lambrusco di Sorbara - High yielding, high anthocyanin
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57
Q

Describe the viticulture in Lambrusco?

A
  • High (permitted) yields due to fertile soil and varieties
  • Cordons (ie. Sylvoz) or Geneva Double Curtain to allow high yields and mechanization
  • Spraying high due to Fungal disease from River humidity
  • Grapevine Yellows
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58
Q

Describe the winemaking process in Lambrusco?

A
  • Typ Macerate for 1-2 days (high anthocyanin); 3-4 days for full-bodied (ie. Grasparossa) - Low red ferment @ 18-20 degrees - Malo blocked - Tank method 12-15 degrees, 2 weeks for Frizzante, 1 mo for Spumante - No lees ageing - RS from stopped ferment or RCGM addition
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59
Q

Describe the style options and typical style, price and quality in Lambrusco?

A
  • High acid, red plum/red cherry/strawberry, Med to Med+ tannin, med alcohol, Pale pink to Deep ruby, Spumante or Frizzante, often RS -

Acceptable to good, small no. Very good - Inexpensive to Mid-priced

Salamino = Fragrant, Deep coloured, full bodied; Grasparossa = Deep-coloured, full-bodied; Sorbara = Pale, Lighter bodied

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60
Q

What are the production laws for Lambrusco?

A
  • Salamino & Grasparossa: min 85% of variety. Sorbara: 60%
  • Salamino = 133hl/ha
    Grassparossa, Sorbara, Reggiano = 126hl/ha
    Modena = 161hl/ha
  • Min 11% (Spumante) or 10.5% (Frizzante) or 7% (Amabile or Dolce) Alcohol
  • Spumante EU categories; Frizzante fewer categories (secco, abboccato, amabile)
  • Can also be labelled IGT Emilia
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61
Q

Describe the market for Lambrusco?

A
  • 175 million bottles produced annually
  • Process allows large volumes to be made and released quickly at low prices
  • Average property size 3ha, doubled since 2000
  • 33% domestic, 67% export
  • Not best reputation due to quality/volumes and Lambrusco not being protected name
  • UK, USA, Mexico, Germany, France (Cantine & CIV)
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62
Q

Describe the business types in Lambrusco?

A
  • Most growers take fruit to a co-op or large private winery to be vinified
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63
Q

Name 2 significant producers in Lambrusco?

A
  • Cantine Riunite & CIV (Italy’s largest company by value) - Cleto Chiarli (quality)
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64
Q

Who is the governing body for Lambrusco?

A

no mention

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65
Q

What is the climate in Franciacorta?

A
  • Warm, sunny, with moderating influences of cool air from alps and lake Iseo - Adequate Rain, half in autumn & winter - Spring Frost & Rain at flowering/fruit set - Little variation
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66
Q

What is the topography/regions in Franciacorta?

A
  • In Lombardy in North Central Italy - Compact area surrounded by hills, bordered by lake Iseo at South - Most vineyards on gentle slopes
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67
Q

What is the soil like in Franciacorta?

A
  • 6 different types via glacial action, each providing a different character to the wines (floral, dried fruit, spicy, vegetal)
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68
Q

What are the grapes & characteristics in Franciacorta?

A

Chardonnay (75%), PN, little PB

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69
Q

Describe the viticulture in Franciacorta?

A
  • Cordon w/spur pruning or Guyot; Heavy cropping systems (Geneva & Pergola) not allowed
  • Downy mildew, Botrytis
  • Harvest mid Aug to Sept (avoids rain)
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70
Q

Describe the winemaking process in Franciacorta?

A
  • Stainless typ, oak maybe used for Millesimato & Riserva
  • Malo varies
  • Reserves optional for large co.’s for complexity (vintage variation is low)
  • Blending for consistency/complexity (soil types)
  • min 18 mo. on lees NV
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71
Q

Describe the typical style, price and quality in Franciacorta?

A
  • Med+ acidity, Med Ripe Apple/Peach, Pronounced Brioche, Biscuit, Med Body/Alc - EU scale but usually at lower level on scale - Very good to oustsanding - Premium priced - Vintage but not labelled
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72
Q

What are the production laws for Franciacorta?

A
  • Whole bunch pressing req (except for rose)
  • Max yield 65hl/ha
  • 1) NV = 18 mo. on lees, up to 50% PB
    2) Satèn = 24 mo. on lees, 100% White (typ Chard), max 5 bar, Brut req
    3) Millesimato = 30 mo. on lees, Vintage declared, 85% from vintage
    4) Riserva = Millesimato but 60 mo. on lees
    5) Rosé = 24 mo. on lees, min 35% PN, maceration or blending
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73
Q

Describe the market for Franciacorta?

A
  • Largest producer of trad method in Italy
  • Production more than doubled from 2007-2016
  • 17.5 million bottles sold in 2018
  • 90% domestic, 10% export - Switzerland, Japan, Germany, USA
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74
Q

Describe the business types in Franciacorta?

A
  • Nearly all fruit is Estate grown with no co-ops and few growers
  • 3 largest co’s produce ~33% of volume
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75
Q

Name 3 significant producers in Franciacorta?

A

1) Guido Berlucchi 2) Ca’ del Bosco 3) Bellavista

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76
Q

Who is the governing body for Franciacorta?

A

Franciacorta Consorzio, represents almost all producers and helps with soil research and raising standards

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77
Q

Describe the style options in Franciacorta?

A

1) NV = 18 mo. on lees, up to 50% PB

2) Satèn = 24 mo. on lees, 100% White (typ Chard), max 5 bar, Brut req

3) Millesimato = 30 mo. on lees, Vintage declared, 85% from vintage

4) Riserva = Millesimato but 60 mo. on lees

5) Rosé = 24 mo. on lees, min 35% PN, maceration or blending

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78
Q

What is the climate in Trentodoc?

A
  • Warm continental with significant diurnals from cool air descending from alps - Spring frost
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79
Q

What is the topography/regions in Trentodoc?

A
  • In Trentino in NE Italy
  • ~400-700m Vineyards located on hillsides below high mountains
  • Mts act as heat trap during day
80
Q

What is the soil like in Trentodoc?

A
  • Stony, well draining - Poorer on steeper slopes - Contribute to slow ripening
81
Q

What are the grapes & characteristics in Trentodoc?

A
  • Chardonnay (mainly), PN, PB, Meunier
  • Chard in cooler sites; PN on warm, SE facing slopes
82
Q

Describe the viticulture in Trentodoc?

A
  • Moderate @ 4,500-6000/ha
  • Guyot; Pergola on steep, terraced vineyards
  • Powdery, downy mildew, boytrytis -
  • Harvest by-hand due to slopes - Harvest early to mid Sept
  • Picking on Acidity
83
Q

Describe the winemaking process in Trentodoc?

A
  • Stainless typ - Malo occurs - Cultured, local strains of yeast - Reserves by some in small amts - min 15 mo. on lees; 20-30 mo. typ
84
Q

Describe the style options and typical style, price and quality in Trentodoc?

A
  • Med+ to High Acid, Ripe Apple, Brioche or Biscuit, Med Alc; Brut typ; Very good to Outstanding; Premium or Super Premium - NV, Vintage, Riserva
85
Q

What are the production laws for Trentodoc?

A
  • 105hl/ha but many crop lower
  • NV min 15 mo. on lees; Vintage 24 mo.; Riserva 36 mo. (5-10 yrs common)
  • Brut req
  • Permitted varieties?
86
Q

Describe the market for Trentodoc?

A
  • Sales increased from 7 million to 9.3 million bottles 2010-2019
  • 80% Domestic, 20% Export
  • Focusing on export promotino (Institute of Masters of Wine)
87
Q

Describe the business types in Trentodoc?

A
  • 54 producers, many small growers
  • 4 companies produce 95%
88
Q

Name 3 significant producers in Trentodoc?

A

1) Ferrari (lrgst) 2) Rotari 3) Altemasi 4) Cesarini Storza

89
Q

What is the governing appellation for Trentodoc?

A

Trento DOC - Trentodoc is TM name from 2007 for trad method sparkling using Champ varieties under Trento DOC (in Trentino)

90
Q

What is the climate in Germany?

A

Cool continental

91
Q

What is the topography/regions in Germany?

A

13 Bestimmer Anbaugebiete Qualitatswein regions

92
Q

What is the soil like in Germany?

A

No mention

93
Q

What are the grapes & characteristics in Germany?

A
  • Sekt = Low-aromatic, early picked EU fruit
  • Others = Riesling (most common in Winzersekt), PB, PG, Silvaner, Chard, PN, aromatic varieties (Scheurebe)
  • German wines are usually single variety, but some Chard/PN blends are made
  • Perlwein = EU Fruit; Qualitatsperlwein bA = bA fruit
94
Q

Describe the viticulture in Germany?

A
  • Sekt = grapes are picked/crushed, juice is transported to Germany
  • Others = Grapes picked early, unripe removed, handpicked for quality
95
Q

Describe the winemaking process in Germany?

A
  • Tank Method: 1st ferment at low temp, blend to override climate/soil variation, lees ageing for 3-6 mo. for quality; specialists may be used
  • Traditional Method: Riesling, Chard, PN; Riesling no malo; 9 mo. min on lees, 9-18 mo. typ; Dosage mature or sweet Riesling for richenss
  • VDP Sekt: must be traditional method, Whole-bunch pressed, 15/24/36 mo. on lees for NV/Vintage/Prestige
  • Transfer method for cost effectiveness
96
Q

Describe the style options and typical style, price and quality in Germany?

A
  • Sekt: Med Acid, Light Intensity, Noticeable RS, Brut or Extra Dry; Acceptable to Good; Inexpensive
  • Winzersekt: High Acid, Med Apple/Peach, Smoky/Toasty, Brut; Very good to Outstanding; Mid to Premium Price
  • Perlwein: Semi-sparkling (1-2.5 bar), Trocken, Halbtrocken or Mild (17-50+g/L)
  • Perlwein, Sekt, Deutscher Sekt, Deutscher Sekt bA, Winzersekt, VDP Sekt (NV, Vintage, Prestige)
97
Q

What are the production laws for Germany?

A
  • Sekt min 90/30 days on lees; 6 mo. release after tirage; 3.5 bar; no vintage/variety declared; min 10% alc.
  • Deutscher Sekt/bA: 90/30 days on lees in tank, 6 mo. release after tirage; 9 mo. on lees in bottle; 85% of declared variety or vintage
  • Winzersekt: 9 mo. on lees, vintage req if applicable, producer on label
  • VDP Sekt: [15 mo. NV, 24 mo. Vintage, 36 mo. Prestige on lees]; VDP member, picked early by-hand, whole-cluster pressed, trad method
98
Q

Describe the market for German wines?

A
  • 90% domestic; 10% export
  • Large increase after 1950s due to EU base wine availability
  • Highest avg consumption of inexpensive consumption @ 4.5 bottles/capita
  • Highly competitive domestic market, mostly sold in supermarkets (incl Private Labels)
  • Every bottle has a 1.02 euro tax
  • Winzersekt sold at cellar door, specialists, hosp
99
Q

Describe the price segments in Germany?

A

1) Low-end, up to 4 euros (>50% of sales)

2) Standard quality, up to 8 euros

3) High quality, much higher pricing (growing segment)

90% is inexpensive, high volume

100
Q

Name 3 significant producer in Germany?

A

Rotkäppchen-Mumm, Henkell & Co. Schloss Wachenheim (3 largest); Rechschrat von Bul, Schloss Vaux (Winzersekt)

101
Q

What is the governing appellation for Germany?

A

No mention

102
Q

Describe the style options in Germany?

A

1) Sekt - Tank method wine made from inexpensive base wines from S. Europe
2) Deutscher Sekt: Tank or traditional blend or single variety from German fruit, maybe multiple regions (none listed)
3) Deutscher Sekt bA: from Qualitatswein quality category, region listed
4) Winzersekt: trad method, estate grown and bottled w/min. 9 mo on lees
5) VDP Sekt: trad method produced by a VDP member

103
Q

What is the climate in England/Wales?

A
  • Cool, maritimate climate in S England
  • 14 degree avg in growing season
  • Long daylight hours
  • Risk of heavy rain, flowering/harvest disruption, frosts
  • Large vintage variation
104
Q

What is the topography/regions in England/Wales?

A
  • 3,800ha (small) - Vineyards above 50 latitude; 85% of production in S. England - Best sites a) S-facing b) Sheltered from wind c) Good drainage d) Altitude <125m

Kent, Sussex, Hampshire

105
Q

What is the soil like in England/Wales?

A
  • Clay: in Kent & Sussex; High water holding & fertile; At lower altitude; Lower acid/pronounced fruit - Chalk: In Sussex, Hampshire; Well draining and low fertility; Higher altitude w/ more adverse weather; Higher acid, finesse
106
Q

What are the grapes & characteristics in England/Wales?

A
  • PN, Chard, Meunier (total 75%); Pinot noir precoce, Gris, PB a also permitted in PDO
  • Sussex PDO must be predominantly 1,2,3
  • some German crosses/hybrids planted
107
Q

Describe the viticulture in England/Wales?

A
  • 25hl/ha Average (low); Best can achieve 50hl/ha
  • Moderate @ 4,000-5,000, narrow rows, low training to retain heat in fruiting zone
  • Thin canopies for airflow & light interception
  • Spraying program key
108
Q

Describe the winemaking process in England/Wales?

A
  • Stainless typ; some oak for texture
  • Malo typ; some can pick later, no malo
  • Reserve library being built, some being used
  • Min. 9 mo. on lees
109
Q

Describe the style options and typical style, price and quality in England/Wales?

A
  • High acid (very), Just-ripe Apple/Lemon, Light to Med Body, Med Alcohol, Brut typ; Very good to Outstanding, Premium to Super Premium - Rose, Pet Nat also made
110
Q

What are the production laws for England/Wales?

A
  • EU PDO: min 9 mo. on lees, max. 80hl/ha
  • England PDO permitted varieties: 1) Chard 2) PN 3) Pinot Noir Précoce 4) Meunier 5) PB 6) PG
  • Sussex PDO must be predominantly Chard, PN, Meunier
111
Q

Describe the market for England/Wales?

A
  • 92% domestic, 8% export
  • Plantings doubled from 2012-2020
  • Prices high due to small avg yields
  • Competes with Champagne
  • Domestically, sell in cellar door, specialist shops, premium supermarkets, hosp
112
Q

Describe the business types in England/Wales?

A

No mention

113
Q

Name a significant producer in England/Wales?

A

Nyetimber, Winston Estate

114
Q

What is the governing body for England/Wales?

A

WineGB

115
Q

What is the climate in USA?

A
  • Coastal California regions cooled by Pacific Ocean air & fog - Washington high latitude and diurnals - Oregon, cool climate
116
Q

What is the topography/regions in USA?

A

1) Anderson Valley (Mendocino): Close to Pacific, Navarro River

2) Russian River Valley (Sonoma): Petaluma gap

3) Carneros (Sonoma/Napa): San Pablo Bay

4) Napa (Napa): location for wineries

5) Monterey (Monterey County): Salinas Valley open to Ocean & deep cold canyon

6) Edna Valley & Arroyo Grande (San Luis Obispo): proximity to coast

7) Santa Maria Valley & Santa Rita Hills (Santa Barbara): Valleys funnel cool air/fog

8) Lodi: (San Joaquin) tank/flavoured wines

117
Q

What is the soil like in USA?

A

No mention

118
Q

What are the grapes & characteristics in USA?

A
  • Traditional: Chard, PN - Tank: PG, PB, SB, Viognier, Syrah, Tempranillo - Washington: Chard, PN, Meunier, Muller-Thurgau, Riesling, Gewurz
119
Q

Describe the viticulture in USA?

A
  • Warm regions need to pick early and fruit may need RS for underripeness
120
Q

Describe the winemaking process in USA?

A
  • Many wineries located in Napa, source fruit from cooler regions
  • Blending common for balance
  • 3+years lees ageing common
  • Specialists may supply processes for traditional method, ie. Rack & Riddle, Radiant Sparkling
121
Q

Describe the style options and typical style, price and quality in England/Wales?

A
  • High Acid (very), Just-ripe Apple & Lemon, Med alc, Light-Med Body
  • Very good to outstanding
  • Premium to super premium
122
Q

What are the production laws for USA?

A
  • Blanc de Noirs term unregulated; sometimes has white varieties - “[California] Champagne” allowed on brands pre-2006
123
Q

Describe the market for USA?

A
  • 150 million bottles prodcued in 2020, 83% in California
  • California sparkling has lost market share to Prosecco - Millenials view foreign wines as more authentic and have less loyalty to American brands
124
Q

Describe the business types in USA?

A

1) Specialists, often Champagne/Cava house owned. Export a small %. 2) Small batch, Premium producers, selling at cellar door or locally 3) Large companies making inexpensive wines sold internationally

125
Q

Name several significant producers in USA?

A

CA: Haraszthy, F Korbel & Sons (sparkling pioneers), Schramsberg, Roederer Estate, Gloria Ferrer, Domaine Carneros, Weibel, Barefoot, Cupcake; WA: Chateau St. Michelle ; OR: Argyle

126
Q

What is the governing body for USA?

A

No mention

127
Q

What is the climate in Chile?

A
  • Regions cooled by coast, Andean foothills, or Southern latitude typical
  • Some inexpensive wines sourced from warm Central Valley
  • All regions irrigated except Itata which has adequate rainfall
128
Q

What is the topography/regions in Chile?

A

1) Casablanca 2) San Antonio 3) Limari 4) Curicó = cooled by Pacific 5) Bío Bío = Pacific, Southerly Latitude 6) Maule 7) Itata = Southerly latitude

129
Q

What is the soil like in Chile?

A

No mention

130
Q

What are the grapes & characteristics in Chile?

A
  • Chardonnay, Sauvignon Blanc (most common for Tank method)
  • Chard, PN; Moscatel, País (grown in Maule & Itata) for Traditional method
131
Q

Describe the viticulture in Chile?

A
  • Harvest early Feb to early March, earlier than usual for Sparkling
132
Q

Describe the winemaking process in Chile?

A
  • Modern, recent equipment
  • 90% tank method
  • Premium wines from specific regions; Inexpensive wines are blended from dif regions
133
Q

Describe the style options and typical style, price and quality in England/Wales?

A

-High acid, just ripe apple/lemon, light to med body, med alcohol
- very good to outstanding
- premium to super premium

134
Q

What are the production laws for Chile?

A

No mention

135
Q

Describe the market for Chile?

A
  • Small % of Chile’s production but growing
136
Q

Describe the market in Chile?

A
  • 67% domestic, 33% exports - Chileans drink almost exclusively domestic sparkling. Growing category, esp premium - Japan, Columbia, Brazil
137
Q

Name several significant producers in Chile?

A

Valdivieso (founder, 1/3 of production), Vina Mar, Undurraga

138
Q

What is the governing body for Chile?

A

No mention

139
Q

What is the climate in Argentina?

A
  • Dry climate - Quality sparkling grown in regions with high altitude diurnals or S. Latitude diurnals - Hail, Frost threats
140
Q

What is the topography/regions in Argentina?

A

1) Luján de Cuyo 2) Uco Valley = High Altitude 3) Neuquén 4) Rio Negro = S. Latitude, Patagonia, location of wineries 5) Mendoza 6) San Juan = Location of wineries

141
Q

What is the soil like in Argentina?

A

No mention

142
Q

What are the grapes & characteristics in Argentina?

A
  • Tank: Pedro Giménez, Chard, Chenin, PN, Ugni Blanc - Traditional: Chard & PN common - Carbonation: Pedro Gimenez, Chenin, Semillon
143
Q

Describe the viticulture in Argentina?

A
  • Nematodes - Harvest 1-2 months before still wines
144
Q

Describe the winemaking process in Argentina?

A
  • 12 mo. on lees typ.; super premium ~18 mo.
  • Blending from dif sites/climates req for balance
  • reserves may be used, ie. Vintage or NV
145
Q

Describe the style options and typical style, price and quality in Argentina?

A
  • Tank Method: Fruity, Off- to Med-Dry, Acceptable to Good (mostly); -
  • Traditional: Med to Med+ Acid, Ripe Apple/Lemon, Light Autolytics, Brut, aka “Seco” @ 11g/L, White typ; Good to Very Good; Mid- to Premium Priced
  • Carbonation - opt flavoured, inexpensive
146
Q

What are the production laws for Argentina?

A

No mention

147
Q

Describe the market for Argentina?

A
  • ~100% domestic
  • 160 producers
  • Chard plantings increased by 30%, PN by 80% since 2000
  • 2005-2015 sparkling boosted by 12% tax break
148
Q

Describe the business types in Argentina?

A
  • Wineries either purchase from growers or have estate vineyards

160 producers

149
Q

Name several significant producers in Argentina?

A

Moet (Chandon & Baron B Unique (super premium)), Llorente, Mumm, Norton, Freixenet, Sogrape

150
Q

What is the governing body for Argentina?

A

No mention

151
Q

What is the climate in South Africa?

A

Robertson & Bonnievale/Breede River valley are slow to warm and have cool airflow from Ocean/Cape Agulhas running up Breede River. Largest diurnals.

152
Q

What is the topography/regions in South Africa?

A

1) Robertson 2) Stellebosch 3) Paarl 4) Darling 5) Tulbagh; Robertson & Bonnievale/Breede River Valley have narrow valleys associated with quality

153
Q

What is the soil like in South Africa?

A

Robertson & Bonnievale = Limestone (quality); Stellebosch, Paarl, Darling, Tullbagh = Shale, Clay, Decomposed Granite

154
Q

What are the grapes & characteristics in South Africa?

A
  • Carbonated: SB, Muscat, Pinotage, range - Cap Classique: Chardonnay, PN, Chenin Blanc, Pinotage (95%) (other permitted)
155
Q

Describe the viticulture in South Africa?

A
  • More growth allowed for shading, slow ripening, retain acid
  • Aim to harvest 90 days post flowering
  • Picking at 9.5-11% potential alc
  • Hand picking into small baskets for quality
156
Q

Describe the winemaking process in South Africa?

A
  • Carbonated: ferment stopped early, leaving RS
  • Traditional: Acidifying Common; Stainless or Oak; Press Fractions blended; Blending of dif regions for availability & complexity; Malo varies; 10% Reserve wines by premium houses; min. 12 mo. on lees, 15-18 mo. typ for NV, longer for Vintage/Prestige Cuvée
  • Rosé usually blending red & white, some maceration
157
Q

Describe the style options and typical style, price and quality in South Africa?

A
  • Carbonated: Sweet; Acceptable to good - Traditional Method: Med+ Acid, Ripe Apple/Citrus, Autolytics vary, Med alcohol; Mid to Premium Price; Good to Very good - NV, Vintage, Prestige Cuvée, Rose categories are made. CCPA looking to add a higher quality category
158
Q

What are the production laws for South Africa?

A

Cap Classique: 1) 2nd ferment in same bottle that is marketed 2) Min 12 mo. on lees 3) Min 3-bar pressure

159
Q

Describe the market for South Africa?

A
  • Carbonated mostly domestic; some Angola, Mozambique, Nigeria
  • Cap Classique dominated by 7 producers
  • Cap Classique production doubling every 5 years in recent decades, from 30% to 40% of SA wines
  • 4 million bottles exported in 2020
160
Q

Describe the business types in South Africa?

A

No mention

161
Q

Name several significant producers in South Africa?

A

Graham Beck, JC Le Roux

162
Q

What is the governing body for South Africa?

A

Cap Classique Producer’s Association (CCPA) promotes wines, covers 90% of trad method production; Wines of South Africa also

163
Q

What is the climate in Australia?

A

TASMANIA: Tamar Valley is warmer, sheltered from Ocean - Piper’s River is cooler, harvests 2 wks later - S. Tasmania can be cooler than Champagne, w/more intense sunlight (Coal Valley exception) - Threats of Frost, Rainfall, Coulure, Botrytis

MOSCATO: Warm

164
Q

What is the topography/regions in Australia?

A

COOLER: 1) Tasmania [Tamar Valley, Piper’s River, Coal Valley] 2) Yarra Valley 3) Adelaide Hills 4) Victoria (Alpine) 5) New South Wales (Alpine) INEXPENSIVE: 1) Riverland 2) Riverina 3) Murray-Darling [SE Australia] SHIRAZ: 1) Victoria (Central) 2) Barossa Valley 3) McLaren Vale PROSECCO: King Valley

165
Q

What is the soil like in Australia?

A

No mention

166
Q

What are the grapes & characteristics in Australia?

A

TRADITIONAL: Chardonnay, PN, Meunier, Shiraz - TANK/CARBONATION: Glera, Moscato, Chard, PN, Shiraz

167
Q

Describe the viticulture in Australia?

A

SE AUSTRALIA: Mechanization & Irrigation essential, Fruit picked early, Yields 2-3x higher, cheaper

  • SHIRAZ: Moderate to High yields, Harvest at same time as reds
168
Q

Describe the Traditional winemaking process in Australia?

A
  • Large co.’s ship base to mainland (Tasmania)
  • Producers blend for volume/balance
  • Malo varies
  • Lees time varies, w/ Premium following Chamapgne (3+yrs); some late disgorged (6+yrs)
  • Small producers have limited machinery, by-hand
169
Q

Describe the style options and typical style, price and quality of Traditional Method in Australia?

A
  • Med+ to High Acid, Intensity/Body Med- to Med+, Med Alc
  • NV, Vintage, Prestige Cuvée, Rosé
170
Q

What are the production laws for Australia?

A

No real varietal constraints in the GI’s

171
Q

Describe the market for Australia?

A
  • 89% domestic, 11% export
  • 88 million bottles 2019 & 2020
  • Export growth driven by Moscato, Shiraz, Prosecco; Trad method declining - Moscato, esp Pink, Prosecco, Pet Nat growing; Shiraz shrinking due to competition and low-alc/foreign trends
172
Q

Describe the business types in Australia?

A

Range from small artisanal growers to large corporations

173
Q

Name several significant producers in Australia?

A

Heemskerk (Tasmania), Louis Roederer, Janz, Arras, Brown Bros., Jacob’s Creek, Yellowglen, Dal Zotto

Bay of Fires, Tamar Ridge

174
Q

What is the governing body for Australia?

A

No mention

175
Q

Describe the Transfer/Tank/Carbonation winemaking process in Australia?

A
  • Blended from multiple regions, or single region w/designation, cool or warm
176
Q

Describe the typical style, price and quality of Transfer/Tank/Carbonation wines in Australia?

A

Med to Med+ Acid, Intense Citrus/Ripe Peach/Apricot/White Grape, Little or No Autolytics, Low to Med Alc, Dry to Med Sweet; Inexpensive to Mid Priced

177
Q

Describe the Sparkling Shiraz winemaking process in Australia?

A
  • Made like a red still wine - Malo occurs - Stainless (Fruity) or Oak (Savoury) - Tank, Traditional, Transfer, or Carbonation - 12-24 months on lees
178
Q

Describe the typical style, price and quality of Sparkling Shiraz in Australia?

A

Med- to Med Acid, Fruity or Savoury, Autolytics Masked, Ripe/Soft Tannin, Med to High Alc, Ruby to Garnet, >20g/l Common

179
Q

Describe the Moscato winemaking process in Australia?

A
  • Carbonation (Inexpensive to Mid) or Tank (Higher Quality)
180
Q

Describe the typical style, price and quality of Sparkling Moscato in Australia?

A

Med Acid, Fruity/Grapey, Low Alc, Off-dry to Sweet; Acceptable to Good

181
Q

Describe the typical style, price and quality of Prosecco in Australia?

A

Med+ Acid, Light White Peach, Light to Med Body, Med Alc., Off-dry to Med-dry; Good to Very Good

182
Q

Describe the typical style, price and quality of Pet Nat in Australia?

A

Med+ Acid, Med to Pronounced Aromas, Yeasty, Light to Med Body, Med Alc., Cloudy

183
Q

What is the climate in New Zealand?

A
  • Cool climate - NW wind removes moisture/disease pressure, high transpiration - Moderate rain, irrigation required due to soil - Low risk of late Frost or Hail
184
Q

What is the topography/regions in New Zealand?

A

Marlborough (lrgst production), Central Otago, Gisborne

185
Q

What is the soil like in New Zealand?

A
  • Alluvial, free draining
186
Q

What are the grapes & characteristics in New Zealand?

A

Chardonnay, Pinot Noir (Central Otago PN dominant)

187
Q

Describe the viticulture in New Zealand?

A

Harvest 2 weeks before still wines, Picking at 10-11% potential alc, Handpicking for quality

Irrigation req due to high transpiration and free draining soils

188
Q

Describe the winemaking process in New Zealand?

A
  • Whole bunch pressing for quality
  • Cultured yeast in Stainless
  • Malo typ
  • Reserves opt for NV
  • 18 mo. on lees typ; extended for complexity
  • Lg producers may use Transfer method
  • 2nd ferment/ageing done by producer
  • Tirage/disgorging/dosage may be outsourced to contract facility
  • ~6-7g/L, some zero
189
Q

Describe the style options and typical style, price and quality in New Zealand?

A

TRADITIONAL (mostly): High Acid, Med Apple/Lemon, Light Autolytics, Brut (6-12g/L); Good to Very Good, some Outstanding; Mid-Premium Price

  • Marlborough/Central Otago: Elegant, high acid wines - Gisborne - fuller, lower acid/less finesses
  • CARBONATED: High Acid, Med+ Capsicum/Passion Fruit, No Autolytics, Med- Length
190
Q

What are the production laws for New Zealand?

A

No mention

191
Q

Describe the market for New Zealand?

A
  • Sparkling small production due to still wine sucess - Sparkling 0.8% of exports - Carbonated wines were popular briefly due to oversupply of SB in 2008; now little exported
192
Q

Describe the business types in New Zealand?

A

Small producers grow own fruit; Large producers use own vineyards or growers

193
Q

Name several significant producers in New Zealand?

A

No. 1 Family Estate, Oyster Bay

194
Q

What is the governing body for New Zealand?

A

No mention

195
Q

What are the 10 elements of Viticulture?

A
  1. Yields
  2. Density
  3. Training
  4. Threats
  5. Harvest (Time, Method, Gauge)
  6. Declaration
  7. Rootstocks
  8. Organics
  9. Canopy Management
  10. Irrigation
196
Q

When tasting, what 3 characteristics might identify a tank method wine?

A
  1. Lack of automatic character
  2. Freshness of primary aromas
  3. Coarser, shorter lived bubbles
197
Q

What are the regulations for the Cremant Prestige categories?

A
  • Prestige de Loire: 1) CDL, Anjoy, Saumur, Vouvray appellations only 24 mo. on lees 2) 100% Chenin, Cab Franc, PN, Chard 3) White req 4) Vintage req 5) Brut req 6) Environmental standards in 5 yrs
  • Cremant d’Alsace Emotion: 24 mo on lees, 75% PB, Chard, PN
  • Cremant de Bourgogne Eminent: 24 mo on lees
  • Cremant de Bourgogne Grand Eminent: 36 mo on lees + 3 mo to release, 100% PN or Chard (max 20% Gamay for Rosé), Brut req, (Vintage Opt)

WSET D4 2022 (2 decks)

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