Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
6 Cards in this Set
- Front
- Back
|
Cremant |
- term denotes traditional method made in France outside the Champagne region - |
|
|
location |
- throughout France but the key regions are: Loire / Alsace / Limoux / Bordeaux / Burgundy / Die / Jura |
|
|
climate |
- cool continental climates / frosts and winter freeze are serious hazards - wet weather can cause problems throughout the growing season - Alsace: dry continental- Bordeaux: moderate maritime- Burgundy: cool continental |
|
|
Vineyard |
- grapes for Cremant are generally picked earlier than the grapes for still wines in the region
- can be made from declassified still wines - hand harvesting required - min alc 9% (9.5% for limoux) |
|
|
Grapes |
Alsace: - white: Pinot blanc / PN / CH / Riesling / Pinot gris / Auxerrois - rose: PN 100% Burgundy: - CH / pinot blanc / pinot gris / PN (min. 30%), Aligote / melon / sacy - gamay (max 20%) Bordeaux: - white: Cab Franc / Cab Sauv / Carmenere / Malbec / Merlot / Muscadelle / Petite Verdot / Semillon / Sauv Blanc / Sauvignon Gris (total min. of 70%) / colombard / merlot blanc / ugni blanc (in total 30% or less) - rose: Cab Franc / Cab Sauv / Carmenere / Malbec / Merlot / Petite Verdot |
|
|
Winery |
- wines must be made using traditional method - max juice yields: 100L / 150kg - 3.5 bar (4 bar for Alsace and Burgundy) - min 9 months on the lees - min 12 months between tirage and release from the domaine. |
