Free Flashcards DipWSET D4: Sparkling – 11/German Sparklings

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[h] DipWSET D4 SET 11 German Sparklings

[i] DipWSET D4 – Sparkling WInes Flashcards

SET 11 German Sparklings

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[start]

[q] Inexpensive, high volume brands

[a] Traditional Champagne varieties – predominantly Chard, but PN, Pinot Blanc and Meunier are also planted

 

[q] How much inexpensive sparkling wine do Germans consume per year?

[a] 3.4 litres per capita

[q] What are the four categories of Sekt?

[a] Sekt

Deutscher Sekt

Deutscher Sekt bA

Winzersekt

[q] What process is utilised for Sekt?

What varieties are used for it?

What proportion of German sparkling is Sekt?

[a] Tank method, no listed varieties and made from inexpensive base wine sourced from southern Europe.

90% of all wines made

[q] When and why did Sekt production levels increase greatly?

[a] 1950s as inexpensive base wine could be bought from within the European Union

[q] What are the regulations for making a Deutscher Sekt bA?

[a] Must be quality wine from one of the 13 defined wine growing regions, the region must be on the label. It may be tank or traditional method

[q] What production method is not allowed for any category of German sparkling wine?

[a] Carbonation

[q] What is the German word for sparkling wine?

[a] Sekt

[q] What does Winzer translate to?

[a] Winegrower

[q] What are the regulations for Winzersekt?

[a] Estate grown and bottled

Traditional method

Nine months on lees

Must be labelled with vintage, variety and producer

[q] What are the classic characteristics of a Winzersekt?

[a] Commonly made from Riesling

Medium intensity apple and peach.

Toasty/smoky autolytic flavours.

High acidity, Brut style.

Very good to outstanding quality.

Mid-premium priced

[q] What does the bA stand for in Deutscher Sekt bA? What does it translate to?

 

What category is it related to?

[a] “Bestimmter Anbaugebiete”

“of a defined region”

Related to the Qualitatswein bestimmter anbaugebiete

[q] Describe a typical Sekt (6)

[a] Light intensity fruit

No autolytic characters

Herb or Extra Herb with noticeable residual sugar

Medium acidity.

Acceptable to good quality

Inexpensive price

[q] Is provenance a consideration for Deutscher Sekt, Deutscher Sekt Ba and Winzersekt?

[a] As long as it is German grown, variations in climate and soil type are mostly overridden by blending of base wines prior to fermentation

[q] What is the other category of sparkling wine in Germany apart from Sekt?

 

What are it’s requirements?

[a] Perlwein (Secco)

Made by tank or carbonation

Inexpensive base wines

Usually less than 3 atmosphere

Can have up to 35g/L for Trocken, 33-50g/L halbtrocken, +50g/L Mild

Attract no tax in Germany 

[q] What makes German wine growing regions suitable for sparkling wine production?

[a] Cool continental climate – capable of making grapes with high acid and low potential alcohol

[q] What varieties and/or blends are typically used for Deutscher Sekt, Deutscher Sekt Ba and Winzersekt?

[a] Riesling for most prestigious wines, but other varieties are: Pinto Gris, Pinot Noir, Pinot Gris, Chardonnay and Silvaner

 

Typically single variety, but blends based on Chard and Pinot are also made

[q] What are the requirements for making Deutscher Sekt? (5)

[a] German-grown fruit

Tank or Traditional method

Vintage or non-Vintage

85% one variety if labelled single variety, or multiple varieties

Can be multi-regional, cannot list the region

[q] With which varieties is the Traditional Method used in Germany?

[a] Champagne varieties (Chardonnay and Pinot Noir) and Riesling

[q] If a producer was to use the transfer method, what are the lees ageing requirements, and release timing requirements for the wine?

[a] Three months on lees, released after 9 months 

[q] What might a premium producer use for dosage of a MT sparkling?

[a] Mature, sweet Riesling

[q] When and why is blending used in Tank fermented Sekt?

[a] Before secondary fermentation to ensure consistency across batches (not for complexity)

[q] When is MLF used for MT wines in Germany?

[a] Optional for Pinot/Chard, but more often than not it is blocked for Riesling

[q] What are the three distinct categories of sparkling wine in the German market?

[a] Low-end price driven wines (up to 4 euros), over half of all wines.

Standard quality, retailng up to 8 euros

High-quality sparkling at higher prices that has shown promising development in recent years

[q] Describe German consumers

[a] Price conscious. 75% of all sparkling wine in Germany is sold retail, with German consumers not willing to pay on-premise pricing

[q] What would a winemaker do to make a less expensive bottle fermented wine?

[a] Use the transfer method

[q] What are the production requirements for Sekt? (5)

[a] Must be 2 ferments (cannot be carbonated)

Must have alcohol content of at least 10%

Must have at least 3.5 atmospheres of pressure

Must be sold six months after second fermentation is complete.

Minimum 90 days on lees, or 30 if the lees are stirred

[q] Who is the biggest producer of sparkling wine in Germany?

[a] Rotkappchen

 

Relative high quality at low prices. They have a strong position with private label products with Aldi and Lidl

[q] Describe the volume sparkling market in Germany

[a] Competitive. Big brands selling large volumes mostly in supermarkets are the driving force.

Winzersekt is sold on-premise/cellar door/specialty retailers on a small scale

[q] What does VDP stand for? and when did the VDP incorpoart Sekt into into it’s statutes?

[a] Verband Deutscher Pradikatsweinguter

 

2018

[q] How much inexpensive sparkling wine do Germans consume per year?

[a] 3.4 litres per capita

[q] What kind of lees ageing is generally used for MT Riesling?

Why?

 

What happens to wine if this is longer?

[a] 9 months (the minimum)

To keep the floral, apple, lemon aromatic characters of Riesling present

When aged for longer, the lees ageing can have a distinctive smoky character as opposed to biscuit/brioche as with Champagne

[q] How would you categorise the vast majority of German sparkling wine?

[a] Inexpensive, high volume brands

[q] What percentage of german sparkling wine is exported?

[a] Just under 10%

[q] What are the regulations for making a Deutscher Sekt bA?

[a] Must be quality wine from one of the 13 defined wine growing regions, the region must be on the label. It may be tank or traditional method

[q] What production method is not allowed for any category of German sparkling wine?

[a] Carbonation

[q] What does Winzer translate to?

[a] Winegrower

[q] What are the requirements for all VDP Sekt?

 

What are the three categories permitted for VDP Sekt and what are their specific requirements?

[a] All must be made from fruit grown on the estate of a VDP member and be produced specifically for Sekt.

Must be early picked, by hand, whole bunch pressed and Traditional method.

1. Non-vintage VDP Sekt – 15 months lees

2. Vintage VDP Sekt – 24 months lees

3. Vintage VDP Sekt Prestige – 36 months

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