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115 Cards in this Set
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EU labelling terms for sweetness |
Brut Nature / Zero Dosage: 0-3 g/l Extra Brut: 0-6 g/l Brut: 0-12 g/l Extra Sec / Extra Dry: 12-17 g/l Sec / Dry: 17-32 g/l Demi Sec / Medium Dry: 32-50 g/l Doux / Sweet: +50 g/l |
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Most Champagne is... |
... a white, fully sparkling, non-vintage Brut wine made from a blend of Chardonnay, Pinot Noir and Pinot Meunier. Medium intensity aromas and flavours of green apple and lemon with biscuity autolytic notes, high acidity, medium alcohol, dry lasting finish. |
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Rosé d’assemblage is... |
... rosé champagne made by blending red wine with white wine. |
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Rosé de saignée is... |
... rosé champagne made with red wine drawn off the skins whilst maceration occurs. |
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Non vintage Champagne |
Wine blended from a number of vintages. The wine follows a set house style. Blending smooths out vintage variations = same wine profile every year. |
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Vintage Champagne |
100% of the wine must come from the year indicated. Producers may rate vintages differently. The wine will reflect the house style but it will also be a unique wine, showing the characteristics of the year. |
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Blanc de blancs characteristics |
Leaner and more austere in youth, unmatched ageing potential. Biscuit and hazelnut notes. |
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Blanc de noirs characteristics |
Fuller bodied and faster ageing wines than Blanc de Blancs. |
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Prestige cuvées have to be vintage wines. True or false. |
False. They can be either. They’re usually the top wines in a producer’s range and sometimes there are even different ranges of prestige cuvées. Product of a strict selection of grapes and meticulous winemaking. |
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Late release / recently disgorged wines |
Seen extended ageing on lees, disgorged just before release, ready to be consumed. Different flavour profile from wines of same vintage that were disgorged earlier. After disgorgement they age more rapidly. Impact of disgorgement is greater in older wines. |
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Rosé des Riceys AOC, what is it? |
Appellation within the champagne region that produces still rosé wine from Pinot Noir. It is in the Côte des Bar. |
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Coteaux Champenois AOC can produce white, red or rosé still wine. True or false. |
True. In practice is mainly light bodied, high acid and pale ruby Pinot Noir. |
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Who created the first sparkling wine from black grapes in the sixteenth century? |
Dom Pierre Pérignon. He also invented the Coquard press and started blending wines to make superior wine from different vineyards and areas. |
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Controlled second fermentation in the bottle did not happen until... |
... the nineteenth century, using a measured amount of sugar and yeast to produce a known pressure in the bottle. |
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What did Madame Clicquot develop that became widespread and a key practice in Champagne winemaking? |
Riddling (remuage) using pupitres. |
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What year was Champagne AOC created? |
1927 |
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Define the “blocage” system |
It was the setting aside of a portion of the young wines as an insurance policy against future disasters. It has become now the system of storing wine to enable vintage variation to be reduced by blending for non-vintage wines. It has help to add depth and complexity to the wines over time. |
Reserve wines. |
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Climate in champagne |
Continental, oceanic influence. 700mm rainfall, adequate for vine growing. 11C low average annual temperature, moderate sunshine levels and rainfall spread throughout the year = freshness and crispness. |
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General about soils in Champagne |
Thick layer of chalk. Especially important for growing high quality grapes on the hillsides North of the region. Benefits Chardonnay in particular. |
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Relation between chalk and water |
Highly porous and stores water, providing a steady supply even in dry periods. |
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Altitude at which most vineyards are planted |
90 to 300 meters |
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Ay and Ambonnay are two Grand Crus in... |
Montagne de Reims |
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Montagne de Reims is best known for producing white grapes. True or false. |
False. Black grapes. |
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Verzenay, Verzy and Mailly all face... |
They are all Grand Crus that face North, and are particularly cool climate sites, producing wines with high acidity and austere in youth from black varieties. |
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Meunier predominates in... |
Vallée de la Marne |
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Soils in Vallée de la Marne |
Clay, marl and sandy soils |
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Soils types vary in the Montagne de Reims, but most Grand Crus are on chalky soils. True or false. |
True |
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Pinot Meunier does well on clay soils and it buds later than Pinot Noir, hence it is heavily planted on the Vallée de la Marne. True or false. |
True. |
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Pinot Meunier contributes (blank) to a blend. And what about bottle ageing and vintage wines? |
Softness and fruitiness.
Tends not to be used for wines intended for long bottle ageing. Mainly used for non vintage wines. |
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Grand crus in the Côte des Blancs |
Cramant, Avize, Oger and Le Mesnil Sur Oger |
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Côte des Bar is an important source of what grape? |
Pinot Noir. Full flavoured, ripe. Blend into non vintage. |
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Hazards, pest and diseases in Champagne: |
Winter frost, spring frost, cold/rainy weather at flowering/fruit set, downy mildew, storms/hail in summer, hot and humid weather in summer = botrytis. |
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Regulations for Champagne specify destemming before pressing. True or false. |
False. Regulations specify whole bunch pressings. |
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Chaptalisation is permitted in Champagne. True or false. |
True. |
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Common features for all Crémant wines: |
-Whole bunch pressing -Maximum yield of 100L/150kg grapes. -Minimum ageing of 9 months on lees during second fermentation. -12 month maturation between tirage and release. -13% abv. -4 atmospheres of pressure. |
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Main variety for Crémant d’Alsace |
Pinot Blanc |
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Pinot Blanc is late budding and early ripening. True or false. |
Flase. Early both budding and ripening. Vulnerable to spring frosts. Prone to fungal diseases. |
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Pinot Blanc contributes (blank) to a blend. |
Floral and green apple aromas. |
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Crémant d’Alsace is usually a vintage wine. True or false. |
True. No reserve wines used. |
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Up to 20% of what grape variety is allowed for Crémant de Bourgogne? |
Gamay. |
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Appellation boundary for Crémant de Bourgogne: |
Bourgogne AOC. |
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Maximum yield for Crémant de Bourgogne |
80/90 hl/ha, depending on density. |
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Maximum yield for Crémant de Bourgogne |
80/90 hl/ha, depending on density. |
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Growers have to declare their intention to make Crémant de Bourgogne before (blank) |
End of March. |
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Blend for Crémant de Bourgogne Blanc: |
Minimum 30% Chardonnay, Pinot Noir, Pinot Blanc or Pinot Gris, either alone or in a blend. |
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Maximum percentage of gamay in Crémant de Bourgogne: |
20% |
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Three appellation for sparkling in the Loire Valley:
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Crémant de Loire, Sparkling Vouvray and Sparkling Saumur. |
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Crémant de Loire flavour profile: |
Medium intensity, green apple, citrus, LIGHTLY AUTOLYTIC character. Honeyed aromas after 3 years of age. High acidity, Brut in style. |
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Climate in the area for growing Crémant de Loire. |
Atlantic influence, mild influence from the sea, regular temperatures throughout the year. |
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Soils in Vouvray are mainly chalk. True or false. |
True. |
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Chlorosis is a threat in the Loire Valley due to high content of limestone in the soil. True or false. |
True. |
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Sauvignon Blanc is allowed in The production of Crémant de Loire. True or false. |
False. It is allowed in Saumur Mosseaux though! |
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Saumur Mousseux must be a minimum of 60% (blank) and may contain up to 10% (blank). |
60% Chenin Blanc (60% Cab Franc for rosé). 10% Sauvignon Blanc (both white and rosé). |
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Vouvray Mousseux must contain at least 95% Chenin Blanc. True or false. |
True. |
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In Penedés there are two different souls depending on altitude. What are they? |
Alluvial and clay closer to the coast and at lower altitudes; granite soils higher up. |
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Macabeo dominates in what province (Cava production): |
Lleida. Riper are lower altitudes, fresher and more acidic in higher altitudes. |
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Macabeo profile: |
Late budding, planted at low altitudes, high yielding, light intensity apple and lemon aromas. |
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Xarel-lo profile: |
Planted up to 400m. Mid budding, mid ripening. Greengage, gooseberry notes, fennel and herbs. Affinity with oak. |
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Parellada profile: |
Planted on higher sites, low yields, low alcohol, early budding, latest ripening. Needs to be planted at altitude to reach phenolic maturity. Adds finesse to a blend and floral notes. |
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Downy and powdery mildew are a problem in Catalunya due to mists. True or false. |
True. |
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Grapes can be picked either by hand or by machine to make Cava. True or false. |
True. |
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Temperature for first fermentation when making cava: |
14-16C. |
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Why is malolactic conversion blocked when making cava? |
To retain acidity. Otherwise the base wines would not be suitable for the production of traditional method wines. |
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In Cava, the wines are tipically from the fruit of different seasons, whether they are marketed as vintage or non vintage. True or false. |
False. They are the product of fruit from one season. Vintage variation is limited. Storing reserve wines would add cost. |
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Ageing requirements for Cava, Cava Reserva and Cava Gran Reserva: |
Cava: 9 months. Moderate intensity lemon, red apple and herbal notes. Light autolytic character. Cava Reserva: 15 months. Autolytic notes are more evident. Cava Gran Reserva: 30 months. Pronounced toasty, autolytic, smoky aromas. |
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Prosecco profile: |
Light to medium (-) intensity, apple and pear, light body, medium to medium (+) acidity, brut to Demi sec. Both fully sparkling (espumante) or lower pressure wines (frizante). |
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The term “superiore” in “Spumante” category for Conegliano Valdobbiadene - Prosecco DOCG implies a higher alcohol in the final wine of 12% abv. True or false. |
False. The term implies no difference in terms of winemaking. |
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Climate in Prosecco DOC: |
Warm, moderately continental, moderate rainfall. Cooling influences come with altitude in the hills of DOCG area. |
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Hazards in Prosecco DOC: |
Moist air, fog = fungal disease. Spraying is needed. |
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Glera grape profile: |
Vigorous, semi aromatic, high yielding. Has to be trained long as the first two buds don’t bear much fruit (vertically trellised systems). |
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Sylvoz training is used mainly in hillside sites (Prosecco DOCG), as it produces higher quality fruit, whilst double arched canes are used in the flat plains of Prosecco DOC. True or false. |
False.
The opposite. Sylvoz is suited for high vigour sites, where the aim is for high yields and machine harvesting suitability. Cheap to establish. Double arched canes are used where fruit quality is the main aim (hillsides). More costly. |
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There is no minimum ageing requirements in both Prosecco DOC/DOCG as the aim is to emphasise freshness. True or false. |
True. |
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Dosage is widely practised in Prosecco DOC/DOCG to adjust sugar levels in the final wine. True or false. |
False. Tirage provides both levels of CO2 and final residual sugar. |
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Minimum percentage of glera for Prosecco DOC/DOCG. |
85% |
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Yields for all Prosecco appellations: |
DOC: 125 hl/ha DOCG: 94.5 hl/ha Rive (DOCG): 90 hl/ha Cartizze: 85 hl/ha |
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Asti DOCG profile: |
Tank fermented, sparkling, pronounced aromas of orange blossom, grape and peach. Medium acidity, low alcohol, medium sweet. |
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Asti DOCG profile: |
Tank fermented, sparkling, pronounced aromas of orange blossom, grape and peach. Medium acidity, low alcohol, medium sweet. |
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What is the difference between Asti DOCG and Moscato d’Asti DOCG? |
Higher quality, lower alcohol, medium + acidity, sweeter than Asti DOCG. |
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Climate in Asti:
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Moderately continental. Spring and autumn are the rainiest seasons, affecting fruit set and harvest. |
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Whole bunch pressing is widely practised to make Asti / Moscato d’Asti DOCG. True or false. |
True. |
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Asti DOCG / Moscato d’Asti DOCG, final alcohol and residual sugar levels: |
6-8% abv for both, 100g/l RS for Asti DOCG; 130g/l RS for Moscato d’Asti DOCG. |
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Explain the Asti Method: |
(Mention no dosage, no tirage for explaining where CO2 and sugar levels come from). |
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Lambrusco profile: |
Mainly red, tank fermented, frizzante or spumante. Strawberry fruit, medium to medium + tannin, high acidity, residual sugar. Pale pink to deep ruby. |
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Climate in Lambrusco (Emilia Romagna) and soils: |
Warm continental, adequate rainfall. Clay and silt soils, good water holding capacity. High fertility. |
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Franciacorta profile: |
Ripe apple, peach, prominent biscuit-autolytic notes, medium alcohol, medium + acidity. |
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Lake Iseo is a moderating influence in the region of Lombardy, and very important for the production of Trentodoc. True or false. |
False. Production of Franciacorta. |
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What is particular about the soils in Lombardy where Franciacorta is produced? |
Up to 6 different soils have been identified. Glaciers erosion has a great impact. Great range of expression in the base wines that are then used for blending or to add complexity. |
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Regulations for the production of Franciacorta specify whole bunch pressing. True or false. |
True. |
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Minimum ageing on lees for non vintage Franciacorta: |
18 months. In practice, they are vintage wines. |
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Varieties for Franciacorta: |
Chardonnay, Pinot Noir and Pinot Blanc. |
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Soils in attention are generally stony and well drained. Poorer in nutrients on steeper slopes. True or false. |
True. |
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Name the main cooling influences in Trentino. |
Lake Garda, cold air from mountains at night. |
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Minimum ageing on lees Trentodoc: |
15 months (longer in practice). Vintage wines spend 24 months, Riserva wines spend 36 months (longer in practice) |
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Name and describe briefly types of Sekt: |
Sekt: tank fermented, grapes sourced from Southern Europe. 90 days on lees (30 if stirred). Non vintage, Brut to Extra Dry (RS noticeable) Deutscher Sekt: German grown fruit. Tank fermented or traditional method, vintage or NV, one variety (85%) or blend. Deutscher Sekt bA: related to qualitatswein coming from one of the 13 German regions. Tank fermented or traditional method. It can state the region on the label. Winzersekt: estate bottled, traditional method, minimum 9 months on lees. Vintage, grape variety and producer’s name must appear on label. |
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Climate characteristics and soils are very important in the final character of Sekt (winzer, bA, deutscher) wines. True or false. |
False. The differences are generally overridden by blending prior to second fermentation. |
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What aromas does lees ageing impart in Riesling deutscher, bA, or winzersekts? |
Smoky notes as opposed to brioche/biscuity. (18 months plus). |
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Sekt and perder in must be produced through a second fermentation. True or false. |
False. Just Sekt. Perlwein can be made by injection CO2 too. |
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Flaschengärung and Klassiche Flaschengärung: difference. |
First (Fg) one is bottle fermented but may be disgorged by the transfer method. Second one (KFg) is bottle fermented and transfer method not allowed. |
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VDP Sekt standards: |
-Fruit must be grown in a estate of a VDP member. -Fruit must be picked early by hand, whole bunch pressed, traditional method only. -15 months on lees minimum (36 for vintage / single vineyard wines). |
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England / Wales sparkling wine characteristics: |
Crisp, high acidity, just ripe fruit (green apple, lemon), autolytic notes, medium - alcohol. |
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Explain why is the northerly latitude a factor on the production of sparkling wine in England. |
Long daylight hours extends the growing season. Cool temperatures result in slow ripening and sugar accumulation, preservation of acidity and the creation of medium intensity fruit characters. |
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Hazards in UK for growing grapes for sparkling wine: |
Heavy rain and frosts. (Due yo increase in temperature). Heavy rain can affect flowering and fruit set in June and July. |
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Chalk soils then to be located at lower elevations in the UK, and produce wines with less acidity and fuller body than grapes grown on clay soils. True or false. |
False. Chalky soils are located higher up than clay soils. They produce wines with more finesse, more acidity and leaner body. |
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UK and Wales yields for sparkling wine are very variable due to climate variation. True or false. |
True. Average of 24hl/ha (champagne is 66 hl/ha). |
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Common characteristics of sparkling wine made in the US: |
Medium intensity ripe yellow apple, lemon, autolytic notes, medium + acidity, Brut. |
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Name 3 important AVA in California for sparkling wine production and name the main cooling influences that make them suitable for growing grapes to produce sparkling wine. |
Anderson Valley (Mendocino), Russian River Valley (Sonoma) and Carneros (Sonoma / Napa). The first two get cooling influences from the ocean up the valleys. Carneros is closer to San Pablo Bay and therefore cooler already. |
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Blanc de Noirs in the US may contain a small amount of white wine coming from white grapes. True or false. |
True. And Blanc de Noirs here is more common than in other countries in the US. |
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Regardless the appellation, where are generally grapes for sparkling wine planted within Chilean regions? |
Near the coast or on the Andean foothills. |
Cooling influences. |
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Key regions for sparkling wine production in Chile: |
San Antonio (with Leyda) and Casablanca (both in Aconcagua Valley) and Limarí. |
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Which was the first company to produce sparkling wine in Chile and in which Century? |
Valdivieso, XIX Century. |
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Which french company took the initiative to start producing sparkling wine in Argentina? In what year and region? |
Möet Chandon, Mendoza, 1959. |
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In Chile and Argentina, most sparkling wines are made by the traditional method. True or false. |
False. Most of the production is inexpensive sparkling wine made by the tank method and blending wines from different appellations. Premium examples are made by traditional method and usually come from one particular region. |
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Most common level of sweetness for tank method sparkling wines in Argentina. |
Off dry to medium dry. |
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Most common level of sweetness for tank method sparkling wines in Argentina. |
Off dry to medium dry. |
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Argentinian sparkling wines made by the traditional method. Profile: |
Ripe apple aromas, lemon fruit, light autolytic notes. Brut in style. Good to very good quality, inexpensive, some medium to premium priced. |
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