Free Flashcards for DipWSET D4: Sparkling Wines
DECK Number 11
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[qdeck]
[h] DipWSET D4 SET 11 German Sparklings
[i] DipWSET D4 – Sparkling WInes Flashcards
SET 11 German Sparklings
I RECOMMEND YOU LEAVE THE CARDS IN THE INITIAL ORDER AND USE THE “SHUFFLE” OPTION ONLY WHEN YOU MASTER THE WHOLE DECK (= 0 MISTAKE)
– Read the Term on the Card and give your answer
– Click on “Check the Answer” button to check your knowledge
– Click on “Got It!” if your answer was correct
– Click on “Need more practice” to review the card at the end of the deck and try answering another time
– Click on “Shuffle” button to change cards order
[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
[x] GOOD JOB!! [restart]
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